Analysis of Bacterial Community level Physiological Profiling on the Fermentation of Traditional Pliek u using BIOLOG EcoPlates

Suji Edwar; Pingkan Aditiawati

doi:10.5614/3bio.2021.3.1.3

Authors

Suji Edwar School of Life Sciences and Technology, Bandung Institute of Technology
Pingkan Aditiawati School of Life Sciences and Technology, Bandung Institute of Technology

DOI:

https://doi.org/10.5614/3bio.2021.3.1.3

Keywords:

Pliek u, BIOLOG EcoPlate, Fermentation, Microbial Community

Abstract

Pliek uis an Acehnese traditional condiment made from fermented coconut (Cocos nucifera) endosperm. The traditionalpliek ufermentation process typically involves a diverse bacterial community. This research aimed to discover the physiological profile of the bacterial community diversity inpliek ufermentation. BIOLOGTM EcoPlates was used to obtain the physiological functions of the bacterial community during thepliek u fermentation process. The bacteria were then isolated from EcoPlate substrate to determine the predominant microorganism. Results from the analysis showed that the value of the Average Well Colour Development (AWCD) increased during the EcoPlates incubation period. The AWCD values in sample IV were higher than the AWCD values in samples I, II, and III. PCA analysis showed that the use of EcoPlate substrate by the bacterial community at the beginning of the fermentation was correlated with the substrate groups of carbohydrate and polymer, and with the substrate groups of carbohydrate and the amino acid at the end of the fermentation. The phylogenetic analysis showed that EC1 had a close relation with Pseudomonas azotoformansstrain NBRC, while EC3 had a close relation withPsedomonas lundensisstrain ATCC 49968. In conclusion, there were changes in the use of EcoPlate substrate and the activities of the bacterial community during the pliek ufermentation process.

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