CHARACTERISTICS, STABILITY AND ANTIMICROBIAL ACTIVITY OF LACTIC ACID BACTERIA (Leuconostoc sp) ISOLATED FROM BROILER’S CAECUM DURING STORAGE
Abstract: Lactic acid bacteria
(LAB) is one of the natural microbe which widely used as fermentation
agents.The purpose of this study was to examine the characteristics, stability
and antimicrobial properties oflactic acid bacteria (Leuconostoc sp) isolated
from broiler’s caecum during storage. This research wasconducted by the
Complete Randomized Design with 4 treatments (time of storage: 0, 2, 4 dan 6
weeks)with 12 replications. Parameters observed were total number and stability
properties of Leuconostoc spisolate which known as lactic acid bacteria. The
results obtained total number of Leuconostoc sp isolatewere significantly
(P<0.05) decreased from 8 x 107 to 1 x 103 Colony Forming Unit (CFU)/mL
duringstorage. Stability properties of Leuconostoc sp isolate were not affected
by the time of storage.Antimicrobial activity of Leuconostoc sp were
significantly (P<0.05) decreased from 9.94 to 8.68, 7.23and 6.14 mm during
storage at 2, 4 and 6 weeks.
Author: S. Sumarsih, B.
Sulistiyanto, C.I. Sutrisno
Journal Code: jppeternakangg120084
