Abstract
Research objectives was to determine inhibition activities towards E. coli and Salmonella spp. by pickle’s indigenous halotolerant bacteria. Experimental methods used in the research and data were analyzed descriptive-exploratory. In order to determine pickle’s indigenous halotolerant bacteria, three isolates cultured on Nutrient Agar (NA) with addition of 5 and 10% (w/v) NaCl then the total bacteria population counted. Escherichia coli and Salmonella spp. inhibition activities determined by diffusion well method on NA. Results showed that isolate P3 shown halotolerant characteristic with total bacteria population of 5.3 x 10 5 cfu/g on 5% NaCl then decreased into 5.2 x 10 3 cfu/g on 10% NaCl with no inhibition clear zone towards E.coli and 7.5 mm inhibition clear zone towards Salmonella spp. .
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