Published in Scientific Papers. Series D. Animal Science, Vol. LX
Written by Roostita L. BALIA, Gemilang L. UTAMA
Indonesia has a great diversity of ethnic fermented foods and beverages. Besides tempe, there are many famous fermented ethnic products in Indonesia, some of them are Tape’, Dadih, Dangke, Bakasam and Sie Reuboh. Tape’ is ethnic fermented cassava which fermented by the consortium of lactic acid bacteria, yeast and mould contained in ragi. Dadih is buffalo milk that naturally fermented inside the bamboo, while Dangke is buffalo milk which curdled using papaya latex and then fermented in coconut shell. Bakasam is meat which anaerobic-naturally fermented with the addition of rice, salt and sugar. Meanwhile, Sie Reuboh is meat that fermented with the addition of palm vinegar. Even yeasts were not the main microorganisms in the fermentation process, their functional properties were highly recognized in resulting the important foods characteristics. The yeasts isolated from Tape’ such as Saccharomycopsis fibuligera shown great potential of antimicrobial and proteolytic activities (Roostita, et al., 2011). Candida curiosa, Brettanomyces custersii and Kluyveromyces lactis isolated from Dadih shown an antimicrobial activities towards B. subtilis, E. coli and S. aureus (Yurliasni, 2010). Dangke also shown antimicrobial activities towards E. coli and S. aureus. The yeasts population isolated from Bakasam and Sie Reuboh shown protelytic activities. The functional properties of yeasts that isolated from Indonesian ethnic fermented foods were originally has great potential to develop as commercial products. Bioactive compound that showing antimicrobial activities towards the pathogenic bacteria can be purified and developed as food bioperservatives or even nutriceutical products. Meanwhile the proteases produced by yeasts also could developed as local enzyme that could reduced the dependency to the imported enzyme.
[Read full article] [Citation]
