Molecular Identification and Antimicrobial Potency of Probiotic Lactic Acid Bacteria Pado (Fish Fermentation) Nagari Balingka IV Koto District-West Sumatra as a Functional Food

Abstract Pado , indigenous cuisine from the region of West Sumatera, is a mixture fish with meat seed Simuang ( Pangium edule Reinw) and grated coconut fermented for 4-8 days. thought to contain lactic acid bacteria (LAB) activity used as probiotic-producing functional food which good nutritional value. Based on it, had potency improve economy impact regional development. This aims decide molecular identifications antimicrobial LAB probiotics in that are useful foods. The sample material this research Nagari Balingka IV Koto District Agam Regency-West Sumatera. methods bacterial isolation determinate using laboratory analysis, identification 16S rRNA method. result Gram staining showed Gram-positive purple rod-shaped. other characteristics isolate were homofermentative, catalase-negative, resistant acidic pH, bile salt. colony has white-beige smooth-convex surface. contains probiotic Lactobacillus plantarum strain SRCM 102737 it against pathogen bacteria.