LINDAYANI, LINDAYANI and HARTAYANIE, LAKSMI and MURNIATI, MONIKA PALUPI (2016) The Potential of Lactobacillus Isolate from Yellow Bamboo Shoot as a Natural Antimicrobial. The Potential of Lactobacillus Isolate from Yellow Bamboo Shoot as a Natural Antimicrobial.

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Abstract

Yellow bamboo shoot is a popular raw food in Indonesia. It has advantage as a source fermented traditional food such as a natural antimicrobial. Following previously research (PUPT 2015), fermented yellow bamboo shoot potential to be examined as a source of fermented food producing lactic acid bacteria and potential as a probiotic. Genus of Lactobacillus found as a promising lactic acid bacteria that have potential as a natural antimicrobial to extend the shelf life of food. In general, food can be spoiled by microorganism activity. Bacteriocins found from lactic acid bacteria (LAB) have chance as a potential bio-preservative. It can be applied as commercial applications in the food processing industry. The aim of this research is to determine the optimizations of bacteriocins production isolated from fermented yellow bamboo shoot. Genus of Lactobacillus isolates will be used to analyze the antimicrobial effect. Agar-well diffusion assay test againtst indicator pathogenic microorganisms used such as Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes. The effect of medium composition of MRS-B (NaC1, KH₂PO4, glucose, tryptone addition), and ammonium sulphate precipitation on bacteriocins production will be evaluated. And inhibitory activity by bacteriocins will be observed and activity of bacteriocins will be calculated

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