Japanese Journal of Dairy and Food Science. 37, No.5 (1988)

【Objective】

A research was conducted to isolate and identify lactic acid bacteria from 5 selected samples: dadih, dosai, idli, tape and tempeh all of which belong to traditional side-dish fermented foods of Southeast Asia.

【Methods】

We examined physiological and biochemical properties of 41 strains of the isolated lactic acid bacteria, and classified them into 7 species according to their similarity.

【Results】

We isolated 7 strains of Lactococcus lactis and 2 strains of Leuconostoc lactis from dadih, 2 strains each of Lactobacillus coryniformis subsp. coryniformis and Streptococcus bovis from dosai, 1 strain of Lactobacillus casei subsp. pseudoplantarum and 2 strains of Tetragenococcus halophilus from idli, 10 strains of Lactobacillus casei subsp.pseudoplantarum from tape and Enterococcus faecalis from tempeh.