ISOLASI BAKTERI ASAM LAKTAT DARI SAYUR KUBIS YANG MEMILIKI KEMAMPUAN PENGHAMBATAN BAKTERI PATOGEN (Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, DAN Salmonella thypimurium)
ABSTRACT: Today, the growth of
food industries has encouraged significant role of lactic acid bacteria for
food processing such as for producing antibacterial agent. Cabbage is one of
lactic acid bacteria sources. However,
the pathogenic bacterial inhibition capability of lactic acid bacteria isolated
from cabbage is still unknown. Also its
ability to produce bacteriocin has not been elucidated. This research is aimed to isolate and to
confirm lactic acid bacteria from cabbage, as well as to study their ability to
inhibit certain pathogenic bacteria. The
results showed that there were 8 lactic acid bacteria isolates wuth
characteristics as follow: the morphology was round, white color, and
classified as positive gram bacteria, negative catalase test, not capable to
produce gas. They were supposed as
homofermentatitive lactic acid bacteria. All of isolates could inhibit the
growth of Staphylococcus aureus, Eschericia coli, Listeria monocytogenes, and
Salmonella typhimurium. K512 isolate had the highest capability to inhibit the
growth of Eschericia coli (inhibition diameter of 11.53 mm) and Salmonella
typhimurium (inhibition diameter of
11.60 mm). K45 isolate had the highest
ability to inhibit the growth of Staphylococcus aureus (inhibition diameter of 10.53 mm). K41
isolate had the growth inhibition capability to Listeria monocytogenes (inhibition diameter of 11.67 mm).
Bacteriocin producing test showed that all of the isolates had no growth
inhibition to four tested pathogenic bacteria.
Keywords: isolation, lactic
acid bacteria, antimicrobial activity, bacteriocin
Penulis: Kristian
Purwohadisantoso, Elok Zubaidah, Ella Saparianti
Kode Jurnal: jppertaniandd090007
