Nurhayani H. Muhiddin, Nurul Hidayah, Netty Herawati, Ramlawati, Fitrah Sukmadewi. M, Dwi Darmayani , Marnia, Nur Afni Yunita Idris

ISOLATION OF ANTIBIOTIC PRODUCING MICROORGANISMS FROM CASSAVA ROOT TAPAI BY TRADITIONAL FERMENTED

Introduction

Isolation of antibiotic producing microorganisms from cassava root tapai by traditional fermented. Discover antibiotic-producing microorganisms from traditional Indonesian cassava tapai. This study isolates and characterizes new antimicrobial compounds to combat rising antibiotic resistance.

Abstract

Antibiotic resistance among pathogenic microorganisms has become a growing global health concern, necessitating the search for new natural sources of antimicrobial compounds. Cassava tapai, a traditional Indonesian fermented food, contains molds, yeasts, and bacteria with potential antibiotic-producing abilities. This study aimed to isolate and characterize antibiotic-producing microorganisms from cassava tapai fermented with local Sulawesi ‘Ragi’. Isolation, colony morphology characterization, and antibiotic activity tests were conducted using the Kirby–Bauer method against Escherichia coli ATCC 35218 and Staphylococcus aureus ATCC 25923. Inhibition zones were measured with a digital caliper, and data were analyzed using one-way ANOVA followed by Tukey’s HSD test or Kruskal–Wallis followed by the Mann–Whitney U test (p < 0.05). Three isolates Bb1, Bb2, and Wk3 exhibited significant antibiotic activity, with Bb1 showing stronger inhibition against E. Coli ATCC 35218. These results highlight confirms the potential of cassava tapai as a promising source of antibiotic-producing microorganisms for future antimicrobial discovery.

Review

This study addresses the critical global health issue of antibiotic resistance by investigating traditional fermented foods as potential sources for novel antimicrobial compounds. The authors strategically chose cassava tapai, a traditional Indonesian fermented food, due to its known diverse microbial community of molds, yeasts, and bacteria. The primary objective of isolating and characterizing antibiotic-producing microorganisms from tapai fermented with local Sulawesi 'Ragi' is both timely and relevant, contributing to the ongoing search for natural product-derived therapeutics. This approach taps into indigenous knowledge and biodiversity, which is a promising avenue for drug discovery. The methodology employed appears standard and appropriate for initial screening. The study utilized isolation and colony morphology characterization, followed by antibiotic activity tests using the well-established Kirby–Bauer disk diffusion method. The choice of *Escherichia coli* ATCC 35218 and *Staphylococcus aureus* ATCC 25923 as target pathogens covers both Gram-negative and Gram-positive bacteria, representing common clinical challenges. The use of digital calipers for inhibition zone measurement adds precision, and the statistical analysis (one-way ANOVA/Tukey’s HSD or Kruskal–Wallis/Mann–Whitney U test) indicates a rigorous approach to data interpretation. The key finding that three isolates (Bb1, Bb2, and Wk3) exhibited significant antibiotic activity, with Bb1 showing particular strength against *E. coli*, demonstrates a clear and positive outcome. Overall, the findings strongly support the hypothesis that cassava tapai serves as a promising source of antibiotic-producing microorganisms. The successful isolation and preliminary characterization of active isolates pave the way for more in-depth research. While the abstract effectively conveys the initial success, future work would ideally involve the genetic identification of these isolates, biochemical characterization of the antimicrobial compounds, and assessment of their broad-spectrum activity and toxicity. Nevertheless, this study makes a valuable contribution by confirming the untapped potential within traditional fermented foods for the discovery of new antimicrobial agents.

Full Text

Comments

You need to be logged in to post a comment.