Date of Completion

2024

Document Type

Thesis

Degree Name

Bachelor of Science in Biochemistry

Keywords

Lactic Acid Bacteria, Lactic Acid-Producing Bacteria, Burong Isda, Dayok, Phylogenetic Analysis

Abstract

Fermented foods are renowned for their nutritional benefits and unique flavors, primarily attributed to the presence of lactic acid bacteria (LAB). The study of LAB is crucial in fermentation, enhancing the flavor, texture, and safety of fermented foods. Isolation and characterization of these microorganisms can help in understanding the fermentation condition of Philippine fermented foods, which leads to the profiling of lactic acid bacteria with potential health benefits and industrial applications, aiding in the development of functional foods. This study attempted to isolate, characterize, and profile lactic acid bacteria from selected Philippine fermented food products, namely Atchara from Tacloban and Cavite, and Burong Isda from Batangas and Dayok from Davao. After acquiring the fermented foods, the suspected LABs were isolated. The method consisted of serial dilution followed by pour and streak plating. The cultures were further enriched and purified by streaking well isolated colonies into De Man Rogosa-Sharpe Agar plates. The suspected purified colonies are subjected for morphological analyses through microscopic examination then continued with biochemical testing to characterize the suspected LAB isolate. The findings of the study show characteristics of lactic acid-producing bacteria. The researchers were able to extract lactic acid producing bacteria namely: Bacillus cereus and Bacillus subtilis. The researchers also extracted Enterobacter cloacae strain. These bacteria are noted as under-appreciated probiotic species according to recent and previous studies. The phylogenetic analysis showed that the isolated bacteria formed clusters with the certain Bacillus species and Enterobacter species. The findings are not the expected results of the study but it did bring an insight about Bacillus as an underappreciated yet important microorganism. Further exploration of lactic acid-producing bacteria promises to uncover additional beneficial properties, offering prospects for future research and industrial applications.

First Advisor

Nicole B. Marin

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