The Isolatıon, Characterızatıon, and Antıfungal Assay of Lactıc Acıd Bacterıa Isolated from Green Glutınous Rıce Tape Agaınst Aspergillus flavus
DOI:
https://doi.org/10.31964/mltj.v11i1.645Keywords:
Anti-mold, isolation, lactic acid bacteria, Tembilahan green tapeAbstract
Green glutinous rice tape is a fermented food made from glutinous rice, katuk leaves (Sauropus androgynus), and yeast, originating from Tembilahan, Riau Province. This product can serve as a source of lactic acid bacteria (LAB) capable of producing antimicrobial compounds to inhibit pathogenic microorganisms, including Aspergillus flavus, a well-known spoilage fungus in food products. However, to date, no reports have explored the ability of LAB from green glutinous rice tape to inhibit the growth of Aspergillus flavus. This study aimed to isolate LAB from green glutinous rice tape, conduct macroscopic, microscopic, and biochemical characterizations, and evaluate the antifungal activity of the LAB isolates against Aspergillus flavus using the good diffusion method. The isolation process yielded four LAB isolates from Tembilahan green tape (TKHT-2, TKHT-3, TKHT-5, and TKHT-7), which were identified as members of the genus Lactobacillus sp., with antifungal activities of 25.50 ± 5.78 mm, 24.33 ± 0.62 mm, 22.16 ± 6.56 mm, and 18.66 ± 4.28 mm, respectively. The corresponding cell-free supernatants (CFS) from these isolates (TKHT-S2, TKHT-S3, TKHT-S5, and TKHT-S7) also demonstrated antifungal activity with inhibition zones of 19.83 ± 3.47 mm, 19.83 ± 4.24 mm, and 14.50 ± 3.26 mm, respectively. LAB cells and their cell-free supernatants partially inhibited Aspergillus flavus, indicating a fungistatic effect. These findings suggest the potential application of LAB from green glutinous rice tape as a natural preservative or antifungal agent in food products.References
Axelsson, L. (2004). Lactic acid bacteria: classification and physiology. In Lactic acid bacteria (pp. 1–66). Marcel Dekker.
Ahuja, R., & Khan, M. A. (2024). Lactic Acid Bacteria As Biological Control Agent For Controlling Aspergillus Growth and Aflatoxin Production: A Review. Current Green Chemistry, 11(4), 351-368.
Becker, K., Heilmann, C., & Peters, G. (2014). Coagulase-negative staphylococci. Clinical microbiology reviews, 27(4), 870-926.
Bay, P., & Wodarg, M. G. D. Holt JG, Krieg NR, Sneath PHA, Staley JT, Williams ST (Eds), 1994. Bergey's Manual of Determinative Bacteriology, The Williams and Wilkins Comp.
Chen, C.C., Lai, C.C., Huang, H.L., Huang, W.Y., Toh, H.S., Weng, T.C., Chuang, Y.C., Lu, Y.C. & Tang, H.J. 2019. Antimicrobial Activity of Lactobacillus species Against Carbapenem-Resistant Enterobacteriaceae. Frontiers in Microbiology, 10: 1-10.
Erlyn, P. 2016. Effectiveness of Antibacterial Active Fraction of Lemongrass (Cymbopogon citratus) Against Streptococcus mutans Bacteria. Syifa’ MEDIKA: Journal of Medicine and Health, 6(2): 111-125.
Elshaghabee, F. M., Rokana, N., Gulhane, R. D., Sharma, C., & Panwar, H. (2017). Bacillus as potential probiotics: status, concerns, and future perspectives. Frontiers in microbiology, 8, 1490.
Falakh, M.F. & Asri, M.T. 2022. Testing the Potential of Lactic Acid Bacteria Isolates from Palmyra Sap (Borassus flabellifer L.) as Antimicrobials Against Salmonella typhi. Lentera Bio, 11(3): 514-524.
Milshteyn, A., Colosimo, D. A., & Brady, S. F. (2018). Accessing bioactive natural products from the human microbiome. Cell host & microbe, 23(6), 725-736.
Guan, N., & Liu, L. (2020). Microbial response to acid stress: mechanisms and applications. Applied microbiology and biotechnology, 104(1), 51-65.
Gandjar, I., R.A. Samson, K.V.D.T. Vermeulen, A. Oetari, and I.S. 2000. Introduction to Common Tropical Fungi. Jakarta: Yayasan Obor Indonesia.
Griana, T.P. & Kinasih, L.S. 2020. Potential of Traditional Fermented Foods of Indonesia as Immunomodulators. Department of Biology, Faculty of Science and Technology, UIN Alauddin Makassar.Joni, L.S., Erina & Abrar, M. 2018. Total Lactic Acid Bacteria (LAB) in Feces of Sambar Deer (Cervus unicolor) in Aceh Besar Deer Park. Jimvet, 2(1): 77-85.
Herawati, H., Supriatna, A., Djohan, F. F. S., Silalahi, N. C. D., Juliana, A., & Yuslianti, E. R. (2024). Effect of Katuk Leaves Ethanol Extract Gel as an Antibacterial and Antifungal in Orthodontic Treatment. KnE Life Sciences, 71-85.
Joni, L. S., Erina, & Abrar, M. (2018). Total lactic acid bacteria (LAB) in sambar deer (Cervus unicolor) feces at Aceh Besar Deer Park. JIMVET, 2(1), 77–85.
Koriasih, P., Jannaha, S.N. & Raharjoa, B. 2019. Isolation of Lactic Acid Bacteria from Sticky Rice Cake and Its Potential as an Antifungal Agent Against the Growth of Aspergillus flavus. NICHE Journal of Ptopterus Spp.). Jurnal Online Mahasiswa (JOM) in the Field of Mathematics and Natural Sciences, 1(2): 1-43.
Kadyan, S., & Pradhan, D. (2020). Antifungal lactic acid bacteria (LAB): potential use in food systems. In Novel strategies to improve shelf-life and quality of foods (pp. 73-94). Apple Academic Press.
Mustaqim, Roza, R. M., & Fithra, B. L. (2014). Isolation and characterization of probiotic bacteria from the digestive tract of lais fish (Kryptopterus spp.). JOM: Journal of Mathematics and Natural Sciences, 1(2), 1–43.
Mani‐López, E., Arrioja‐Bretón, D., & López‐Malo, A. (2022). The impacts of antimicrobial and antifungal activity of cell‐free supernatants from lactic acid bacteria in vitro and foods. Comprehensive Reviews in Food Science and Food Safety, 21(1), 604-641.
Mishra, B., Mishra, A. K., Kumar, S., Mandal, S. K., Nsv, L., Kumar, V., ... & Mohanta, Y. K. (2021). Antifungal metabolites as food bio-preservative: Innovation, outlook, and challenges. Metabolites, 12(1), 12.
Natasia, N., Jannah, S.N. & Rukmi, M.I. 2020. Antifungal Potential of Lactic Acid Bacteria from the Digestive Tract of Local Chickens Against Aspergillus flavus Mold. Bioma: Berkala Ilmiah Biologi, 22(1): 91-102.
Ningrum, R.C., Aini, N. & Khiftiyah, A.M. 2023. Isolation and Characterization of Lactic Acid Bacteria from Fermented Sticky Rice Cake Circulating in the Niaga Market, Jombang. Jurnal Teknologi Pangan, 16(2): 72-76.
Nisa, K., Jannah, S. N. & Rukmi, M. I. 2020. Isolation and Antifungal Activity of Lactic Acid Bacteria from Packaged Sticky Rice Cake Against Fusarium sp. Jurnal Akademika Biologi, 9(2): 1-7.
Oktari, A., Supriatin, Y., Kamal, M., & Syafrullah, H. (2017). The bacterial endospore stain on Schaeffer-Fulton using variation of methylene blue solution. Journal of Physics: Conference Series, 812(1), 012066.
Poeloengan, M. 2009. Antibacterial Activity Test of Methanol Extract of Miana Leaves (Coleus seutellarioides (L.) Benth) Against Salmonella enteritidis and Staphylococcus aureus. Jurnal Biotika, 7(2): 61-68.
Rahmah, W., Nandini, E., Ressandy, S.S. & Hamzah, H. 2021. Cassava Tape Fermentation. Jurnal Penelitian Farmasi Indonesia, 10(1): 1-5.
Rahmiati, R. & Mumpuni, M. 2017. Exploration of Lactic Acid Bacteria as Probiotic Candidates and Their Potential in Inhibiting Pathogenic Bacteria. Elkawnie, 3(2): 141-150.
Rather, L. J., Mir, S. S., & Islam, Z. (2025). Introduction to Microbial Colorants. Microbial Colorants: Chemistry, Biosynthesis and Applications, 1-32.
Rikizaputra, Firda, A. & Elvianasti, M. 2022. Ethnoscience Review of Green Sticky Rice Tape, a Traditional Food from Indragiri Hilir, as a Source of Biological Learning. Bio-Lectura: Journal of Biology Education, 9(2): 238-247.
Rikizaputra, Firda, A. & Elvianasti, M. 2022. Kajian Etnosains Tape Ketan Hijau Makanan Khas Indragiri Hilir sebagai Sumber Belajar Biologi. Bio-Lectura : Jurnal Pendidikan Biologi, 9(2): 238-247.
Nakkeeran, S., Vinodkumar, S., Senthilraja, C., & Renukadevi, P. (2019). Antimicrobial peptides of Bacillus species: biosynthesis, mode of action and their role in plant disease management. Microbial antagonists: their role in biological control of plant diseases, 487-514.
Septianti, H.P. 2019. Isolation and Identification of Lactic Acid Bacteria Producing Antifungal Compounds in the Fermentation of People's Coffee in Plastic Sack Containers in the Ijen-Raung Bondowoso Mountain Area. Undergraduate Thesis, Jember University, Jember.
Stefanny & Pamungkaningtyas, F.H. 2023. Shrimp Paste: Different Processing and Microbial Composition Across Southeast Asia. IOP Conference Series: Earth and Environmental Science, 1169(1).
Sulmiyati, Said, N.S., Fahrodi, D.U., Malaka, R. & Maruddin, F. 2018. The Characteristics of Lactic Acid Bacteria Isolated from Indonesian Commercial Kefir Grain. Malaysian Journal of Microbiology, 14(7): 632-639.
Sutrisna, R., Ekowati, C.N. & Sinaga, E.S. 2015. The Effect of pH on Antibacterial Production by Lactic Acid Bacteria from Duck Intestines. Jurnal Penelitian Pertanian Terapan, 15(3): 234-238.
Taheur, F. B., Mansour, C., Kouidhi, B., & Chaieb, K. (2019). Use of lactic acid bacteria for the inhibition of Aspergillus flavus and Aspergillus carbonarius growth and mycotoxin production. Toxicon, 166, 15-23.
Tang, Y. W., Stratton, C. W., & Aslanzadeh, J. (2006). Biochemical profile-based microbial identification systems. Advanced techniques in diagnostic microbiology, 84-116.
Wedajo, B. 2015. Lactic Acid Bacteria: Benefits, Selection Criteria, and Probiotic Potential in Fermented Food. Journal of Probiotics & Health, 3(2).
Wisnu, B. 2018. Aflatoxin Contamination Status and Control Efforts for Cereal and Various Legume Commodities. Jurnal Litbang Pertanian, 37(2): 81-90.
Zhang, B. D., Cheng, J. X., Zhang, C. F., Bai, Y. D., Liu, W. Y., Li, W., ... & Zhang, J. (2020). Sauropus androgynus L. Merr.-A phytochemical, pharmacological and toxicological review. Journal of ethnopharmacology, 257, 112778.
Zhang, T., Shi, Z. Q., Hu, L. B., Cheng, L. G., & Wang, F. (2008). Antifungal compounds from Bacillus subtilis B-FS06 inhibiting the growth of Aspergillus flavus. World Journal of Microbiology and Biotechnology, 24, 783-788.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Musyirna Rahmah Nasution, Nurliza Aulya, Rahma Dona, Yozi Fiedya Ningsih

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Publishing your paper with Medical Laboratory Technology Journal (MLTJ) means that the author or authors retain the copyright in the paper. MLTJ granted an author(s) rights to put the paper onto a website, distribute it to colleagues, give it to students, use it in your thesis etc, even commercially. The author(s) can reuse the figures and tables and other information contained in their paper published by MLTJ in future papers or work without having to ask anyone for permission, provided that the figures, tables or other information that is included in the new paper or work properly references the published paper as the source of the figures, tables or other information, and the new paper or work is not direct at private monetary gain or commercial advantage.
MLTJ journal provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge. This journal is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License. This license lets others remix, transform, and build upon the material for any purpose, even commercially. MLTJ journal Open Access articles are distributed under this Creative Commons Attribution-ShareAlike 4.0 International License (CC BY-SA). Articles can be read and shared for All purposes under the following conditions:
BY: You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.SA: If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.