BAKTERI ASAM LAKTAT BERPOTENSI PROBIOTIK UNGGULAN DARI MAKANAN FERMENTASI TRADISIONAL NANIURA BERBAHAN DASAR IKAN MAS (Cyprinus carpio LINNAEUS, 1758)

Abstrak

Naniura is a traditional Batak fermented food made from common carp (Cyprinus carpio Linnaeus, 1758), processed through fermentation utilizing culinary spices, particularly citrus acid. This unique process creates a microbial ecosystem with immense potential as a probiotic source. This study aims to analyze the metagenomic profile of Naniura and conduct a literature review to identify Lactic Acid Bacteria (LAB) with the potential to serve as superior probiotics. Metagenomic analysis was performed utilizing Oxford Nanopore Technologies 16S Full Length Metagenomic Sequencing. Evaluation was conducted by comparing the list of metagenomic derived bacteria against the FAO and WHO standard probiotic criteria, encompassing physiological resistance, safety (GRAS status), and reported functionality. The analysis results demonstrated the dominance of LAB within the Naniura microbial community. The LAB species Lactiplantibacillus plantarum and Levilactobacillus brevis were indicated as superior probiotic candidates. Literature studies confirmed that numerous strains from both species possess a strong track record in improving digestive health, modulating the immune system, and producing antimicrobial compounds. The presence of L. plantarum and L. brevis in the extreme acidic environment of Naniura inherently indicates superior acid resistance as one of the primary prerequisites for probiotics. Other functional genera such as Enterococcus, Leuconostoc, Lactococcus, and Weissella were also identified, contributing significantly to flavor formation and biopreservation. It can be concluded that Naniura constitutes a highly promising reservoir for the isolation of superior probiotic LAB strains adapted to extreme acidic conditions. Further research through in vitro isolation and characterization is required to validate their potential as standard starter cultures to enhance the safety and functional value of Naniura.