ISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT INDIGENOUS DARI FERMENTASI ALAMI BIJI KAKAO SEBAGAI KANDIDAT AGEN ANTIKAPANG

Abstract

This research have focused on isolation and identification of lactic acid bacteria (LAB) with potential antifungal which candidate as biopreservative microorganisms. LAB produce bioactive compound with antifungal activity. Thus, of a total of 69 lactic acid bacteria isolated and 39 isolates further tested its antifungal activity. Indigenous moulds that will be tested for antifungal activity of LAB were obtained from unfermented cocoa beans. There were black mould (allegedly Aspergillus niger), green mould (allegedly Aspergillus fumigatus) and grayish white mold (allegedly Mucor spp.). Thus, 18 isolates of LAB that could inhibit all of three types of fungi further identified in a phenotype, 3 isolates of LAB with highest antifungal activity in identification with API 50 CHL method and identified as Lactobacillus fermentum, with a different value of ID value, ID 99,8% (F1L-6an) criteria : very good identification; ID 99.9% (F1L-6dsr), criteria : very good identification , and ID 89.8% (F3L-7P) criteria : very good identification to the genus . LAB isolates obtained can be used as starter cultures to improve the quality of fermentation to inhibit the growth of mould, mycotoxin production, and fungicide residues so as to improve quality, safety of cocoa concumption, and increase the price of Indonesian cocoa bean exports.