Molecular Diversity of Mold Associated with Gatotan

Authors

  • Steffanus Pranoto Hallis Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia
  • Anastasia Tatik Hartanti Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia
  • Agustin Wydia Gunawan Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia

DOI:

https://doi.org/10.5454/mi.15.1.1

Abstract

Gatotan is a raw material to make gatot, an Indonesian fermented food, especially in Central Java, made from cassava tubers. Traditionally, the cassava tubers are sun-dried for several days until the black color appears. However, natural fermentation allowed by many types of microorganisms, especially mold in this process could raise concerns about the food safety issues. Previously, the identifications of molds in gatotan were based on morphological observation. Here, we reported the diversity of molds associated with gatotan using molecular identification method. The molecular identification was based on ribosomal DNA internal transcribed spacer (ITS) amplification sequences using combination of ITS4 and ITS5 primers. A total of ten molds were isolated and phylogenetic trees were constructed based on ribosomal DNA sequences. Our results showed that the molds were classified into Lasiodiplodia spp., Trichoderma sp., Aspergillus nomius, Fusarium oxysporum, and Cladosporium sphaerospermum.

Author Biographies

Anastasia Tatik Hartanti, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia

Department of Food Technology

Agustin Wydia Gunawan, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia

Department of Biology

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Published

2021-04-08

How to Cite

Hallis, S. P., Hartanti, A. T., & Gunawan, A. W. (2021). Molecular Diversity of Mold Associated with Gatotan. Microbiology Indonesia, 15(1), 1. https://doi.org/10.5454/mi.15.1.1

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Articles