Antimocrobial Activity of Lactic Acid Bacteria from Bamboo Shoot Pickles Fermented at 15ͦC

MURNIATI, MONIKA PALUPI and HARTAYANIE, LAKSMI and LINDAYANI, LINDAYANI (2016) Antimocrobial Activity of Lactic Acid Bacteria from Bamboo Shoot Pickles Fermented at 15ͦC. Antimocrobial Activity of Lactic Acid Bacteria from Bamboo Shoot Pickles Fermented at 15ͦ C, 10 (2). ISSN 1978-3477

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Abstract

Lactic Aid Bacteria (LAB) produces natural antimicobial compounds that inhibit and prevent the growth of spoilage bacteria. LAB can be isolated from fermented food such as pickles, which ferment at cool temperature. The objectives of this research were to isolate and to obtain LAB from yellow Betung bamboo (Dendrocalamus asper) shoot pickles that has antimicrobial activity against Escherichia coli and Staphyloccus aureus. It was made by submerging yellow bamboo shoots in 2.5% brine solution and keeping them in sealed container, then fermenting them at cool temperature (15ͦC) for 10 days. LAB was isolated using MRS agar and identified based on their morphological, physiological and biochemical characteristics. The result showed that LAB isolates identified as Lactobacilli and had antimicrobial activity against Escherichia coli and Staphylococcus aureus. All Lactobacilli (21 isolates) isolates from fermentation at 15ͦC were homofementative.

Item Type: Article
Subjects: 600 Technology (Applied sciences) > 650 Management > 657 Accounting
Divisions: Faculty of Economics and Business > Department of Accounting
Depositing User: ms F. Dewi Retnowati
Date Deposited: 09 Apr 2021 02:40
Last Modified: 09 Apr 2021 02:40
URI: http://repository.unika.ac.id/id/eprint/24347

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