HARTAYANIE, LAKSMI and LINDAYANI, - and MURNIATI, MONIKA PALUPI (2016) Antimicrobial Activity of Lactic Acid Bacteria from Bamboo Shoot Pickles Fermented at 15 ͦ C. Antimicrobial Activity of Lactic Acid Bacteria from Bamboo Shoot Pickles Fermented at 15 ͦ C, 10 (2). ISSN 1978-3477
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Abstract
Lactic Acid Bacteria (LAB) produces natural antimicrobial compunds that can 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) shoots pickles that has antimicrobial activity againts Escherichia coli and Staphylococcus 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 (15 ͦ C) 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 againts Escherchia coli and Staphylococcus aureus. All Lactobacilli (21 isolates) isolated from fermention at 15 ͦ C were homofementative.
| Item Type: | Article |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | ms F. Dewi Retnowati |
| Date Deposited: | 07 Dec 2020 03:37 |
| Last Modified: | 07 Dec 2020 03:37 |
| URI: | http://repository.unika.ac.id/id/eprint/22843 |
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