MICROBIAL DIVERSITY OF FERMENTED SEAFOOD PRODUCTS FROM MUNCAR, BANYUWANGI: INSIGHTS FROM 16S RRNA METABARCODING FOR BIOPROSPECTING AND FOOD SAFETY
TL;DR
This work identified bacteria capable of producing industrially valuable enzymes and metabolites, along with probiotic genera that have applications in food biotechnology and opportunistic pathogens such as Staphylococcus epidermidis, Cutibacterium acnes, and Enterococcus faecalis, highlighting the need for improved hygiene practices.
Abstract
Fermented seafood products such as petis, salted fish, and terasi are integral to Indonesian cuisine, yet their bacterial community structures remain underexplored. This study utilized 16S rRNA-based metabarcoding to identify the microbial diversity in these products from Muncar, one of the largest fishing ports in Indonesia. The analysis revealed dominant genera, including Ligilactobacillus, Kocuria, Weissella, and Staphylococcus, many of which possess significant biotechnological potential. Notably, we identified bacteria capable of producing industrially valuable enzymes and metabolites, along with probiotic genera (Limosilactobacillus, Weissella) that have applications in food biotechnology. Conversely, opportunistic pathogens such as Staphylococcus epidermidis, Cutibacterium acnes, and Enterococcus faecalis were detected, highlighting the need for improved hygiene practices. By linking microbial biodiversity to both bioprospecting opportunities and food safety challenges, this work advances the understanding of traditional fermentation ecosystems while providing actionable insights for optimizing food quality and safety in artisanal production.