ISOLASI, KARAKTERISASI DAN IDENTIFIKASI DNA BAKTERI ASAM LAKTAT (BAL) YANG BERPOTENSI SEBAGAI ANTIMIKROBA DARI FERMENTASI KAKAO VARIETAS HIBRID (TRINITARIO)
Abstract: Nine isolates of
lactic acid bacteria from chocolate powder of fermented cacao hybrid; H1, H2,
H3, H4, H5, H6, H7, H8 and H9; have been isolated and characterized by
morphologically. The results showed that nine isolates had character: colony
circular, convex, broken white and Gram-positive bacteria with rod cell.
Escherichia coli, Salmonella typhi, and Staphylococcus aureus have been used as
pathogen indicators for antimicrobial of all isolates. H9 has the highest antimicrobial activity for
Salmonella typhi (10,5 mm) and Staphylococcus aureus (18 mm). The potential
isolat H9 were measured at temperature between 37o-75oC and pH between 2-9.
Antimicrobial activity of H9 against E. coli optimum at 45oC and pH 3,
against Salmonella typhi optimum at 45oC and pH 5 and against Staphylococcus
aureus optimum at 37°C with pH 6. The result of DNA isolation and amplification
with 16S rRNA gene and primers 27F-1525R showed that PCR product of H9 was
about 1500 bp.
Penulis: Yulia Delfahedah,
Sumaryati Syukur, Jamsari
Kode Jurnal: jpkimiadd130220
