PRODUKSI SENYAWA BAKTERIOSIN SECARA FERMENTASI MENGGUNAKAN ISOLAT BAL Enterococcus faecium DU55 DARI DANGKE
Abstract: Dangke is one of
traditional food from Enrekang Province Sulawesi Selatan which is made from
buffalo milk and enzimatically processed using papain from papaya’s gland
secretion. Research on this local product as source of lactic acid bacteria
(LAB) has been done. Counted 30 LAB was successfully isolated and 3 of them
were potentially to be able to yield antimicrobial compound. Enterococcus
faecium DU55 is one of LAB isolate available to be applied for producing
bacteriocin compound through fermentation. Optimum condition of fermentation
was specified by determining the highest antimicrobial activity generated by
filtrate of fermentation result. Antimicrobial activity examination was carried
out through diffusion agar method by measuring inhibition zone growth of
pathogen bacterium Salmonella typhimurium FNCC 0050. Research results indicate
that maximum bacteriocin compound production by BAL isolate E. faecium DU55 was
obtained at condition of optimum fermentation at 30 °C during 42 hour using M1
medium with the same composition to medium MRS (Man Rogosa and Sharpe).
Penulis: Abd. Rahman Razak,
Abd. Rauf patong, Tjodi Harlim, M. Natsir Djide, Haslia Haslia, Mahdalia
Mahdalia
Kode Jurnal: jpkimiadd090266
