Molecular characterization of lactic acid bacteria producing edible biofilm isolated from kimchi

Sapalina F, Retnaningrum E. 2020. Molecular characterization of lactic acid bacteria producing edible biofilm isolated from kimchi. Biodiversitas 21: 962-968. Biofilm is a community of microorganisms that interrelated and covered by an extracellular polymer matrix. This biofilm can be produced by lactic acid bacteria (LAB) which is edible for human and animals. Therefore, it possible to be applied in the food and health industry. One source of LAB is kimchi, a fermented food from Korea having good benefits for health. This research aimed to obtain LAB from kimchi which produces edible biofilms and to identify their isolates based on the 16S rRNA gene. Isolation of lactic acid bacteria from kimchi was conducted using MRS agar medium containing 1 CaCO3. The isolates of KA2, KA5, KB1, and KC4 were obtained from kimchi and could produce biofilms with the highest biofilm formation at 48 hours incubation time. Their biofilm products were proven to be attached to the surface of zeolites. Analysis of 16S rDNA sequence revealed those four isolates were identified as Lactobacillus brevis. © 2020 Elsevier B.V., All rights reserved.