CHARACTERIZATION AND PROBIOTIC POTENTIAL OF LACTIC ACID BACTERIA FROM WEST SUMATRA DADIH (TRADITIONAL FERMENTED BUFFALO MILK) AS FUNCTIONAL FOOD STARTER CANDIDATES

Abstract

Dadih is a spontaneously fermented buffalo milk from West Sumatra, made in bamboo tubes capped with banana leaves and driven by indigenous lactic acid bacteria (LAB) with probiotic potential. This study aimed to characterize dadih from three production centers, isolate LAB, test probiotic properties, and select the best isolate as a functional food starter candidate. Total LAB was enumerated by the pour plate method, pH and titratable acidity were measured, and six isolates were tested for tolerance to pH 2.0 and 0.3% bile salts, antagonism against Escherichia coli and Salmonella sp., and auto-aggregation. Data were analyzed by ANOVA and Duncan’s test at 5%. Total LAB ranged from 8.82 to 9.21 log CFU/mL with pH 3.94–4.31. All isolates were Gram-positive and catalase-negative. Isolate I-3 performed best, with 91.3% survival at pH 2.0, 93.4% in bile salts, inhibition zones of 13.1 mm (E. coli) and 12.0 mm (Salmonella), and 88.5% auto-aggregation. Isolate I-3 is recommended as a dadih starter candidate pending molecular identification and safety assessment.