Analysis of Bacterial Community level Physiological Profiling on the Fermentation of Traditional Pliek u using BIOLOG EcoPlates

Suji Edwar; Pingkan Aditiawati

doi:10.5614/3bio.2021.3.1.3

Analysis of Bacterial Community level Physiological Profiling on the Fermentation of Traditional Pliek u using BIOLOG EcoPlates

Published: 2021-01-01 | DOI: 10.5614/3bio.2021.3.1.3 | Vol 3, Issue 1 (2021) | Cited by: 2

Authors

Suji Edwar

OpenAlex: A5039946981

Pingkan Aditiawati

ORCID: 0000-0003-2146-8166 · OpenAlex: A5070663368

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Abstract

Pliek u is an Acehnese traditional condiment made from fermented coconut (Cocos nucifera) endosperm. The traditional pliek u fermentation process typically involves a diverse bacterial community. This research aimed to discover the physiological profile of the bacterial community diversity in pliek u fermentation. BIOLOGTM EcoPlates was used to obtain the physiological functions of the bacterial community during the pliek u fermentation process. The bacteria were then isolated from EcoPlate substrate to determine the predominant microorganism. Results from the analysis showed that the value of the Average Well Colour Development (AWCD) increased during the EcoPlates incubation period. The AWCD values in sample IV were higher than the AWCD values in samples I, II, and III. PCA analysis showed that the use of EcoPlate substrate by the bacterial community at the beginning of the fermentation was correlated with the substrate groups of carbohydrate and polymer, and with the substrate groups of carbohydrate and the amino acid at the end of the fermentation. The phylogenetic analysis showed that EC1 had a close relation with Pseudomonas azotoformans strain NBRC, while EC3 had a close relation with Psedomonas lundensis strain ATCC 49968. In conclusion, there were changes in the use of EcoPlate substrate and the activities of the bacterial community during the pliek u fermentation process.

Keywords

Pliek u; BIOLOG EcoPlate; Fermentation; Microbial Community

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Research Intelligence

Data from OpenAlex ↗

Metrics

Citations

0.14

FWCIfield-weighted

37th

Percentilevs same year + field

Article

Work type

DIAMOND

Open Access

Topics

Coconut Research and Applications Primary

0.98

Inorganic Chemistry › Chemistry › Physical Sciences

Probiotics and Fermented Foods

0.97

Food and Agricultural Sciences

0.97

Related Research

Citation Trend

2024

Citation Timeline

Year	Citations
2024	2

Semantic Profile AI-classified research signals

Core Domains

Fermentation 0.86

level 2

Food science 0.66

level 1

Biology 0.50

level 0

Secondary Topics

Substrate (aquarium) 0.50 Bacteria 0.49 Endosperm 0.41 Botany 0.27

Institution Network

Bandung Institute of Technology ID
Suji Edwar · Pingkan Aditiawati

References

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[ref-1] G. L. Kurten dan A. Barkoh, “Evaluation of Community-Level Physiological Profiling for Monitoring Microbial Community Function in Fish Hatchery Ponds,” Texas Park. Wildl., 2014. DOI: https://doi.org/10.1080/15222055.2015.1079580 DOI: 10.1080/15222055.2015.1079580

[ref-2] Z. Ge, H. Du, Y. Gao, dan W. Qiu, “Analysis on metabolic functions of stored rice microbial communities by BIOLOG ECO microplates,” Front. Microbiol., vol. 9, no. JUL, Jul 2018. DOI: https://doi.org/10.3389/fmicb.2018.01375 DOI: 10.3389/fmicb.2018.01375

[ref-3] J. G. Cappuccino dan N. Sherman, Microbiology A Laboratory Manual. 2014.

[ref-4] M. H. Lee, “Official methods of analysis of AOAC International (16th edn),” Trends Food Sci. Technol., 1995.

[ref-5] W. Xu, Z. Ge, dan D. R. Poudel, “Application and Optimization of Biolog EcoPlates in Functional Diversity Studies of Soil Microbial Communities,” MATEC Web Conf., vol. 22, hal. 04015, Jul 2015. DOI: https://doi.org/10.1051/matecconf/20152204015 DOI: 10.1051/matecconf/20152204015

[ref-6] J. L. Garland dan A. L. Mills, “Classification and Characterization of Heterotrophic Microbial Communities on the Basis of Patterns of Community-Level Sole-Carbon-Source Utilization,” 1991.

[ref-7] D. Benson, M. Boguski, D. J. Lipman, dan J. Ostell, “The National Center for Biotechnology Information,” Genomics, 1990. DOI: https://doi.org/10.1016/0888-7543(90)90583-G DOI: 10.1016/0888-7543(90

[ref-8] S. Kumar, G. Stecher, M. Li, C. Knyaz, dan K. Tamura, “MEGA X: Molecular Evolutionary Genetics Analysis across computing platforms.” 2018.

[ref-9] Rstudio Team, “RStudio: Integrated development for R. RStudio, Inc., Boston MA,” RStudio. 2020.

[ref-10] R. Kolde, “pheatmap : Pretty Heatmaps,” R package version 1.0.8. 2015.

[ref-11] P. D. Ryan, Ø. Hammer, dan D. A. Harper, “Past: Paleontological Statistics Software Package for Education and Data Analysis,” Palaeontol. Electron., 2001.

[ref-12] M. R. Adams dan L. Nicolaides, “Review of the sensitivity of different foodborne pathogens to fermentation,” Food Control, vol. 8, no. 5–6, hal. 227–239, 1997. DOI: https://doi.org/10.1016/S0956-7135(97)00016-9 DOI: 10.1016/s0956-7135(97

[ref-13] J. M. Jay, “Modern Food Microbiology Sixth Edition,” 2000.

[ref-14] R. Sharma, P. Garg, P. Kumar, S. K. Bhatia, dan S. Kulshrestha, “Microbial fermentation and its role in quality improvement of fermented foods,” Fermentation, vol. 6, no. 4, hal. 1–20, 2020. DOI: https://doi.org/10.3390/fermentation6040106 DOI: 10.3390/fermentation6040106

[ref-15] J. Preston-Mafham, L. Boddy, dan P. F. Randerson, “Analysis of microbial community functional diversity using sole-carbon-source utilisation profiles - A critique,” FEMS Microbiol. Ecol., vol. 42, no. 1, hal. 1–14, 2002. DOI: https://doi.org/10.1111/j.1574-6941.2002.tb00990.x DOI: 10.1111/j.1574-6941.2002.tb00990.x

[ref-16] A. E. Groenenboom, J. Shindano, N. Cheepa, E. J. Smid, dan S. E. Schoustra, “Microbial population dynamics during traditional production of Mabisi, a spontaneous fermented milk product from Zambia: a field trial,” World J. Microbiol. Biotechnol., vol. 36, no. 12, hal. 1–14, 2020. DOI: https://doi.org/10.1007/s11274-020-02957-5 DOI: 10.1007/s11274-020-02957-5

[ref-17] V. Capozzi, M. Fragasso, R. Romaniello, C. Berbegal, P. Russo, dan G. Spano, “Spontaneous food fermentations and potential risks for human health,” Fermentation, vol. 3, no. 4, hal. 1–19, 2017. DOI: https://doi.org/10.3390/fermentation3040049 DOI: 10.3390/fermentation3040049

[ref-18] J. C. Zak, M. R. Willig, D. L. Moorhead, dan H. G. Wildman, “Functional diversity of microbial communities: A quantitative approach,” Soil Biol. Biochem., vol. 26, no. 9, hal. 1101–1108, 1994. DOI: https://doi.org/10.1016/0038-0717(94)90131-7 DOI: 10.1016/0038-0717(94

[ref-19] P. K. Sarkar dan • M J Robert Nout, Handbook of Indigenous Foods Involving Alkaline Fermentation. CRC Press, 2014.

[ref-20] U. Patil dan S. Benjakul, “Characteristics of albumin and globulin from coconut meat and their role in emulsion stability without and with proteolysis,” Food Hydrocoll., vol. 69, hal. 220–228, Agu 2017. DOI: https://doi.org/10.1016/j.foodhyd.2017.02.006 DOI: 10.1016/j.foodhyd.2017.02.006

[ref-21] USDA, “Basic Report: 12104, Nuts, coconut meat, raw,” 2019. [Daring]. Available at: https://bit.ly/2zVMEwO. [Accessed: 30-Jun-2020].

[ref-22] R. F. Mcfeeters, “Fermentation Microorganisms and Flavor Changes in Fermented Foods,” 2004.

[ref-23] D. Havkin-frenkel dan F. C. Belanger, Biotechnology in Flavor Production: A Case-based Approach. New Jersey: Blackwell Publishing, 2008.

[ref-24] T. Nishimura dan H. Kato, “Taste of free amino acids and peptides,” Food Rev. Int., vol. 4, no. 2, hal. 175–194, Jan 1988. DOI: https://doi.org/10.1080/87559128809540828 DOI: 10.1080/87559128809540828

[ref-25] E. Circella, A. Schiavone, R. Barrasso, A. Camarda, N. Pugliese, dan G. Bozzo, “Pseudomonas azotoformans belonging to pseudomonas fluorescens group as causative agent of blue coloration in carcasses of slaughterhouse rabbits,” Animals, vol. 10, no. 2, 2020. DOI: https://doi.org/10.3390/ani10020256 DOI: 10.3390/ani10020256

[ref-26] I. Fendri et al., “Isolation, identification and characterization of a new lipolytic Pseudomonas sp., strain AHD-1, from Tunisian soil,” Environ. Technol., vol. 31, no. 1, hal. 87–95, 2010. DOI: https://doi.org/10.1080/09593330903369994 DOI: 10.1080/09593330903369994

[ref-27] J. C. R. Júnior, P. I. T. Junior, A. L. M. Oliveira, E. A. Rios, R. Tamanini, dan V. Beloti, “Proteolytic and lipolytic potential of Pseudomonas spp. From goat and bovine raw milk,” Pesqui. Vet. Bras., vol. 38, no. 8, hal. 1577–1583, Agu 2018. DOI: https://doi.org/10.1590/1678-5150-PVB-5645 DOI: 10.1590/1678-5150-pvb-5645

[ref-28] N. Thompson, “Identification of Novel Strains of Pseudomonas lundensis from Food Samples,” no. April, 2018.

[ref-29] J. Aguirre et al., “Characterization of Pseudomonas spp. and Associated Proteolytic Properties in Raw Milk Stored at Low Temperatures,” Front. Microbiol, vol. 8, hal. 2158, 2017. DOI: https://doi.org/10.3389/fmicb.2017.02158 DOI: 10.3389/fmicb.2017.02158

[ref-30] G. Molin, A. Ternstrom, dan J. Ursing, “Pseudomonas lundensis, a new bacterial species isolated from meat,” Int. J. Syst. Bacteriol., vol. 36, no. 2, pp. 339–342, 1986.