Isolation and Identification of Lactic Acid Bacteria from Fermented Red Dragon Fruit Juices

• Published in: Journal of food science Vol. 77; no. 10; pp. M560 - M564
• Main Authors: Yien Ong, Yien, Siang Tan, Wen, Rosfarizan, Mohamad, Chan, Eng Seng, Ti Tey, Beng
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01.10.2012; Wiley; Wiley Subscription Services, Inc
• Subjects: Antioxidants; Bacteria; Beverages - analysis; Beverages - microbiology; Biological and medical sciences; Cactaceae - microbiology; Deoxyribonucleic acid; DNA; DNA, Bacterial - genetics; enterococci; Enterococcus; Enterococcus - classification; Enterococcus - genetics; Enterococcus - isolation & purification; Enterococcus durans; Enterococcus faecalis; Fermentation; Food industries; Food Microbiology; Fruit - microbiology; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Genotype; Genotype & phenotype; Hylocereus; lactic acid bacteria; Lactobacillaceae - classification; Lactobacillaceae - growth & development; Lactobacillaceae - isolation & purification; Polymorphism; Polymorphism, Restriction Fragment Length; Random Amplified Polymorphic DNA Technique - methods; randomly amplified polymorphic DNA (RAPD); red dragon fruit; restriction fragment length polymorphism (RFLP); RNA, Ribosomal, 16S - genetics; Lactic acid bacteria; Fruit; Fruit product; red dragon fruit; Identification; Fermentation; Fermented product; Fruit juice; randomly amplified polymorphic DNA (RAPD); Red; restriction fragment length polymorphism (RFLP); Restriction fragment length polymorphism; DNA; Isolation; Molecular biology; enterococci
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2012.02894.x

:  Red dragon fruit or red pitaya is rich in potassium, fiber, and antioxidants. Its nutritional properties and unique flesh color have made it an attractive raw material of various types of food products and beverages including fermented beverages or enzyme drinks. In this study, phenotypic and genotypic methods were used to confirm the identity of lactic acid bacteria (LAB) appeared in fermented red dragon fruit (Hylocereus polyrhizus) beverages. A total of 21 isolates of LAB were isolated and characterized. They belonged to the genus of Enterococcus based on their biochemical characteristics. The isolates can be clustered into two groups by using the randomly amplified polymorphic DNA method. Nucleotide sequencing and restriction fragment length polymorphism of the 16S rRNA region suggested that they were either Enterococcus faecalis or Enterococcus durans. Practical Application:  Current research revealed the use of biochemical analyses and molecular approaches to identify the microbial population particularly lactic acid bacteria from fermented red dragon fruit juices.