title: Diversity and distribution of culturable lactic acid bacterial species in Indonesian Sayur Asin.
abstract: OBJECTIVE
  Lactic acid bacteria (LAB) play important roles in processing of Sayur Asin (spontaneously fermented mustard). Unfortunately, information about LAB in Indonesian Sayur Asin, prepared by traditional manufactures which is important as baseline data for maintenance of food quality and safety, is unclear. The aim of this study was to describe the diversity and distribution of culturable lactic acid bacteria in Sayur Asin of Indonesia.
  
  
  METHODS
  Four Sayur Asin samples (fermentation liquor and fermented mustard) were collected at harvesting times (3-7 days after fermentation) from two traditional manufactures in Tulung Agung (TA) and Kediri (KDR), East Java provinces, Indonesia. LAB strains were isolated by using MRS agar method supplemented with 1% CaCO3and characterized morphologically. Identification of the strains was performed basedon16S rDNAanalysis and the phylogenetic tree was drawn to understand the phylogenetic relationship of the collected strains.
  
  
  RESULTS
  Different profiles were detected in total count of the plates, salinity and pH of fermenting liquor of Sayur Asin in TA and KDR provinces. A total of 172 LAB isolates were successfully isolated and identified based on their16S rDNAsequences. Phylogenetic analysis of 27 representative LAB strains from Sayur Asin showed that these strains belonged to 5 distinct species namelyLactobacilus farciminis(N=32),L. fermentum(N=4),L. namurensis(N=15),L. plantarum(N=118) andL. parafarraginis(N=1). Strains D5-S-2013 and B4-S-2013 showed a close phylogenetic relationship withL. compostiandL. paralimentarius,respectively where as the sequence had slightly lower similarity of lower than 99%, suggesting that they may be classified into novel species and need further investigation due to exhibition of significant differences in their nucleotide sequences.Lactobacillus plantarumwas found being dominant in all sayur asin samples.
  
  
  CONCLUSIONS
  Lactobacilli were recognized as the major group of lactic acid bacteria in Sayur Asin including 5 known and 2 novel candidate species. The distribution of LAB species was associated with the manufactures where Sayur Asin is produced.
authors.affiliation: Department of Biology, Faculty of Mathematic and Sciences, Universitas Indonesia, Depok, Indonesia.
authors.forename: Wibowo
authors.initials: W
authors.lastname: Mangunwardoyo
authors.affiliation: Department of Biology, Faculty of Mathematic and Sciences, Universitas Indonesia, Depok, Indonesia.
authors.lastname: Abinawanto
authors.affiliation: Department of Biology, Faculty of Mathematic and Sciences, Universitas Indonesia, Depok, Indonesia.
authors.forename: Andi
authors.initials: A
authors.lastname: Salamah
authors.affiliation: Research Center for Biotechnology, Indonesian Institute of Sciences (LIPI), Jakarta, Indonesia.
authors.forename: Endang
authors.initials: E
authors.lastname: Sukara
authors.affiliation: Research Center for Biology, Indonesian Institute of Sciences (LIPI), Jakarta, Indonesia.
authors.lastname: Sulistiani
authors.affiliation: Research Center for Biology, Indonesian Institute of Sciences (LIPI), Jakarta, Indonesia.
authors.forename: Achmad
authors.initials: A
authors.lastname: Dinoto
keywords: 16S rDNA; East Java; Lactic acid bacteria; Sayur Asin