Identification of lactic acid bacteria in sayur asin from Central Java (Indonesia) based on 16S rDNA sequence

Sulistiani, Abinawanto, Endang Sukara, Andi Salamah, Achmad Dinoto, Wibowo Mangunwardoyo

Research output: Contribution to journalArticlepeer-review

9 Citations (Scopus)


Sayur asin is commonly known in Indonesia, in particular Central Java, as a spontaneous fermentated mustard product by epiphytic lactic acid bacteria (LAB) from the plants. However, information regarding LAB diversity in Indonesia is lacking and fragmentary. Therefore, efforts on inventory of LAB from sayur asin in Indonesia has been conducted since April 2013 in order to determine its diversity. In the current study, LAB diversity in five samples of sayur asin collected from Solo, Yogyakarta, and Semarang (Central Java) is reported. LAB were isolated from both of fermented mustards and fermenting liquors. Molecular identification of the isolates was conducted based on 16S rDNA sequence data. A total of 246 isolates of LAB was successfully isolated and identified. The bacteria belong to 11 species, viz, Lactobacillus farciminis (15 isolates), L. fermentum (83 isolates), L. namurensis (18 isolates), L. plantarum (107 isolates), L. helveticus (1 isolate), L. brevis (1 isolate), L. versmoldensis (3 isolates), L. casei (12 isolates), L. rhamnosus (2 isolates), L. fabifermentans (3 isolates) and L. satsumensis (1 isolate). The current study revealed that L. plantarum and L. fermentum as common LAB used in sayur asin production from Central Java, Indonesia.

Original languageEnglish
Pages (from-to)527-532
Number of pages6
JournalInternational Food Research Journal
Issue number2
Publication statusPublished - 1 Jan 2014


  • 16S rDNA
  • Diversity
  • Fermented mustard lactobacillus
  • Indonesia


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