ISOLASI DAN KARAKTERISASI BAKTERI ASAM LAKTAT DARI LIMBAH CAIR RENDAMAN KACANG KEDELAI
Abstrak: Tempe is an Indonesia
traditional food, which in the manufacturers have a liquid waste that no use
again namely soybean soaking water. Lactic Acid Bacteria (LAB) has been known
at every stage of tempeh production, included at soaking soybeans. This study
aimed to isolate and characterize LAB contained in soybean soaking water liquid
waste. After serial dilution to 10-7, soybean soaking water liquid waste was
inoculated on the MRSA contained 1% CaCO3. After incubation, there are 8
isolates which produce clear zone around their colonies with different colony
morphology suspected as LAB. Morphological, physiological and biochemical
characteristics were employed to identify LAB. All isolates were non-spore
forming, non-motile, catalase negative, grow well at 37° and 45°C, could be
able to grow in the presence of 4% and 6.5% sodium chloride. The results of safety
test showed all isolates negative for hemolytic activity. Seven of eight
isolates are Gram-positive, while one is a Gram-negative. But only
Gram-positive were chosen as they represent the LAB characteristic. Seven
isolates were identified as Lactobacillus with heterofermentative as the type
fermentation. In this study, Lactobacillus casei ATCC 393 used as reference
strain
Penulis: Zakiyah Zahra Nur
Amaliah, Saiful Bahri, Puteri Amelia
Kode Jurnal: jpfarmasidd180143
