Glucomannan Production and Calcium Oxalate Reduction in Porang Flour Fermentation by Yeast and Lactic Acid Bacteria in Minas, a Local Drink in Sinjai, South Sulawesi, Indonesia

A. Masniawati¹, Eva Johannes¹, Yusran², Zainal³, Apon Zaenal Mustopa⁴,
Baso Manguntungi⁵, Nurmuliayanti Muis⁵, Muhammad Rizaldi Trias Jaya Putra Nurdin⁵,
Arlinda Puspita Sari⁵, Ariandi⁵, Asia Arifin⁶*, Dwi Ratna Sari⁶, Masyitha Wahid⁵,
Andi Dewi Rizka Ainulia Makerra⁷, Fadhil Zil Ikram⁸, Muhammad Ilham S.⁹,
Mietra Anggara¹⁰, Muh. Chaerul Anwar¹¹, Nur Hilal A. Syahrir¹², Irlan¹³,
Riana Anggraeny Ridwan¹⁴, Ilma Mutiara¹⁵, Rizna Akmaliyah¹⁶, and Khurul Aini Nurjannah¹

¹Department of Biology, Faculty of Mathematics and Natural Sciences,
Hasanuddin University, Makassar, Indonesia
²Department of Forestry, Faculty of Forestry, Hasanuddin University, Makassar, Indonesia
³Department of Food Science and Technology, Faculty of Agriculture,
Hasanuddin University, Makassar, Indonesia
⁴Research Center for Biotechnology, National Research and Innovation Agency, Cibinong, Indonesia
⁵Department of Biotechnology, Faculty of Mathematics and Natural Sciences,
Universitas Sulawesi Barat, Majene, Indonesia
⁶Department of Agroecotechnology, Faculty of Agriculture and Forestry,
Universitas Sulawesi Barat, Majene, Indonesia
⁷Department of Biology Education, Faculty of Teacher Training and Education,
Universitas Patompo, Makassar, Indonesia
⁸Department of Mathematics Education, Faculty of Teacher Training and Education,
Universitas Sulawesi Barat, Majene, Indonesia
⁹Department of Elementary School Teacher Education,
Faculty of Teacher Training and Education, Universitas Sulawesi Barat, Majene, Indonesia
¹⁰Department of Mechanical Engineering, Faculty of System Engineering,
Sumbawa University of Technology, Sumbawa Besar, Indonesia
¹¹Department of Law, Faculty of Social and Political Sciences,
Universitas Sulawesi Barat, Majene, Indonesia
¹²Statistics Department, Faculty of Mathematics and Natural Sciences,
Universitas Sulawesi Barat, Majene, Indonesia
¹³Department of Forestry, Faculty of Agriculture and Forestry,
Universitas Sulawesi Barat, Majene, Indonesia
¹⁴Department of Accounting, Faculty of Economics,Universitas Sulawesi Barat, Majene, Indonesia
¹⁵Department of Biotechnology, Faculty Biotechnology,
Sumbawa University of Technology, Sumbawa Besar, Indonesia
¹⁶Department of Microbiology, Faculty of Mathematics and Natural Sciences,
IPB University, Bogor, Indonesia

*Corresponding author: asia.arifin@unsulbar.ac.id

 

ABSTRACT

This study investigates microbial biodiversity, with a specific focus on yeast and lactic acid bacteria (LAB), within Sinjai’s local minas drinks. The primary goal is to characterize the microbial composition of minas and assess the potential of these microorganisms as starters for porang flour fermentation. This fermentation is carried out to improve the quantity and quality of porang flour, especially for enhancing glucomannan. The identification results from five isolates revealed the presence of two distinct LAB species, Leuconostoc mesenteroides and Weissella cibaria, with a percent identity falling within the 98–99% range, hence indicating a close genetic relationship within each species. Molecular identification further identified two yeast types, Candida tropicalis and Pichia kudriavzevii, thereby demonstrating a high degree of similarity with a percent identity ranging between 98–99%. Analysis of the fermentation treatment indicated a glucomannan production range of 80–91%. Notably, the Pichia kudriavzevii + Leuconostoc mesenteroides + amylase treatment stood out, hence producing the highest glucomannan levels at 91.5%. Calcium oxalate levels in the fermentation treatment ranged from 0.03–0.08%, with the Pichia kudriavzevii + Leuconostoc mesenteroides + amylase treatment proving to be the most effective in reducing calcium oxalate levels to 0.32%. These findings offer valuable insights into optimizing porang flour fermentation processes, thereby emphasizing the significance of specific microbial combinations for enhanced glucomannan production and reduced calcium oxalate content. . . . continue reading