Assessment of Antimicrobial and Proteolytic Activity of Lactic Acid Bacteria Isolated from Dadih: Naturally Fermented Buffalo Milk From West Sumatra, Indonesia

Dadih is a traditional fermented food from West Sumatra Indonesia and had become an integral diet culture for Minangkabau tribes. The aims of this study were evaluated antimicrobial proteolytic activity lactic acid bacteria (LAB) isolated dadih. Four different dadih samples was taken 2 origins based on fermentation methods. Samples screening morphological, genotype phenotype characteristic. Isolation conducted in de Man Rogosa Sharpe (MRS) agar containing 0.5% CaCO3 followed by morphological identification. All isolates selected with well diffusion method. Finally, the isolate identified 16S rRNA partial gene sequence analysis profile using API 50 CHL kit test. Seventeen not only exhibited wide spectrum against gram positive negative bacteria, but also high activity. Partial showed 12 as Lactococcus lactis, 3 Lactobacillus plantarum, 1 each pentosus Pediococcus pentosaceus respectivelly. result shows that potential source LAB (range between 1.0 to 6.1 mm) traits 15 2.1 mm). This makes it possible develop functional properties these starter milk fermentation.