Preliminary Studies of Halophilic Yeasts Antimicrobial Activities Isolated from Cocoa Bean Pulp towards E.coli and Salmonella spp.

Abstract

Aims of the research was to determine antimicrobial activities of halophilic yeasts isolated from cocoa bean pulp towards <em>E. coli</em> and <em>Salmonella spp.</em>. Research done with experimental methods and the data were descriptive-exploratory analyzed. Yeasts isolated from cocoa bean pulp (third days fermentation) and cultured on Malt Extract Agar (MEA). Total yeasts population on Nutrient Agar (NA) with addition of 5 and 10% (w/v) NaCl counted to determine potential halophilic yeast. Antimicrobial activities towards <em>E.coli </em>and <em>Salmonella spp. </em>determined by diffusion well method on NA. Isolate C2 shown halophilic characteristic with total yeast population of 9.2 x 10² cfu/g on 5% NaCl and zero yeasts population on 10% NaCl, while isolate C1 shown better halophilic characteristic with total yeast population of 2.1 x 10³ cfu/g on 5% NaCl and 1.3 x10³ cfu/g on 10% NaCl. Antimicrobial activites of selected isolates shown by isolate C1 with 1-2 mm clear zone towards <em>E.coli</em> and 2-3 mm clear zone towards <em>Salmonella spp.</em> while isolate C2 shown no inhibition towards <em>E.coli</em> and 5-10 mm clear zone inhibition towards <em>Salmonella spp.</em>.