Abstract
Lactic acid bacteria (LAB) could be isolated from various fermented food products. One potential source of LAB is traditional fermented food. The aim of the study was to isolate and investigate antimicrobial activity of LAB isolated from traditional Batak food, “naniuraâ€. The LAB isolates were characterized by Gram staining, fermentation type and catalase test. The investigation of antimicrobial activity of LAB against pathogenic bacteria were conducted using disc diffusion method. The results showed that 6 isolates of BAL were successfully isolated namely BN1, BN2, BN3, BN4, BN5 and BN6 had characteristics of Gram positive, rod shaped and catalase negative. All selected isolate have heterofermentation type. Four isolates (BN1, BN2, BN5 and BN6) were able to inhibit S. aureus, E. coli and S. typhi with inhibition zone diameters ranging from 6,9 to 12,3 cm. Based on the result, it was concluded that LAB isolated from naniura has potential as a source of probiotics.
Highlights
Naniura merupakan salah satu boga bagian dari kelompok bakteri asam laktat budaya etnis yang menyebut dirinya (BAL)
The results showed that 6 isolates of BAL were successfully isolated namely BN1, BN2, BN3, BN4, BN5 and BN6 had characteristics of Gram positive, rod shaped and catalase negative
Lactic Acid Bacteria for the Production of Preservatives
Summary
BioLink : Jurnal Biologi Lingkungan, Industri dan Kesehatan, Vol. (1) (2019): hal. 8-15 pertumbuhan spesifik yaitu Man Rogosa. BioLink : Jurnal Biologi Lingkungan, Industri dan Kesehatan, Vol. (1) (2019): hal. Sebanyak 1g daging ikan naniura dilarutkan ke dalam media pertumbuhan spesifik MRS broth, divortex hingga homogen lalu diinkubasi pada suhu 37°C selama 24 jam dalam kondisi anaerob sehingga larutan menjadi keruh yang menandakan BAL telah tumbuh. Sebanyak 0,1 mL kultur BAL dicampurkan dengan 0,9 mL MRS broth steril di dalam microtube 1,5 mL dan dihomogenkan dengan cara dibolak balik
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