ISOLASI, KARAKTERISASI, DAN IDENTIFIKASI DNA BAKTERI ASAM LAKTAT (BAL) YANG BERPOTENSI SEBAGAI ANTIMIKROBA DARI FERMENTASI MARKISA KUNING (Passiflora edulis var. flavicarpa)
Abstract: Ten (10) isolates of
lactic acid bacteria (LAB) from passion fruit (Passiflora edulis var
flavicarpa) fermentation; M1, M2, M3, M4, M5, M6, M7, M8, M9, and M10; were
isolated and screened based on morphology and antimicrobial activity. The
morphology of all isolates is colony circular, convex elevation, break white’s
color, and Gram positive. Seven (7) isolates are rod and three (3) isolates are
cocci. One isolate from all isolates, based on the highest diameter of its
antimicrobial activity; M10; were determined its condition optimum activity,
including temperature and pH. The temperature variations are 37, 45, 55, 65,
and 75 oC. The pH variations are 2, 3, 4, 5, 6, 7, 8, and 9. The result showed
that the optimum temperature of M10 for E.coli at 37 oC and optimum pH at 5,
for Salmonella typhi, M10 has optimum temperature at 37 oC and optimum pH at 6,
and for Staphylococcus aureus, M10 has optimum temperature at 45 oC and optimum
pH at 3. DNA identification of M10 by 27F-1525R showed that M10 has product
about 1000 until 1500 bp.
Keywords: lactic acid bacteria
(LAB), antimicrobial, passion fruit (Passiflora edulis var flavicarpa)
Penulis: Yuni Nurisva Maya
Sari, Sumaryati Syukur, dan Jamsari
Kode Jurnal: jpkimiadd130241
