Diversity of lactic acid bacteria in dadih produced by either back-slopping or spontaneous fermentation from two different regions of West Sumatra, Indonesia

Abstract

Five species were determined in back-slopping fermented dadih, i.e., <i>L. lactis</i> ssp. <i>lactis</i>, <i>L. lactis</i> ssp. <i>cremoris</i>, <i>L. plantarum</i> ssp. <i>plantarum</i>, <i>L. pentosus</i>, and <i>P. pentosaceus</i>. On the other hand, spontaneous fermented dadih only contained three different species, namely <i>L. lactis</i> ssp. <i>lactis</i>, <i>L. lactis</i> ssp. <i>cremoris</i>, and <i>L. plantarum</i> ssp. <i>plantarum</i>. This research showed that back-slopping fermentation offers greater abundance and diversity compared to spontaneous fermentation in dadih.