LINDAYANI, LINDAYANI and HARTAYANIE, LAKSMI and MURNIATI, MONIKA PALUPI (2015) Isolation and Identification of Lactic Acid Bacteria from Bamboo Shoot Pickles Fermented at 15°C. Isolation and Identification of Lactic Acid Bacteria from Bamboo Shoot Pickles Fermented at 15°C.

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Abstract

Lactic Acid Bacteria (LAB) can be used as food preservative because it produces natural antimicrobial compounds. Therefore, it can inhibit and prevent the growth of spoilage microorganisms. LAB can be isolated from fermented food such as pickles. Pickles can be fermented at room dan cool temperature. The objective of this research to isolate and identify lactic acid bacteria from yellow bamboo (Dendrocalamus asper) shoots pickles. It was made by submerged yellow bamboo shoots in 2.5% of brine solution and kept into sealed container then fermented at chiller (15 ° C) temperatures for 7 to 10 days. LAB was isolated using MRS agar and identified base 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) that was isolated from fermentation at 15° C were homofementative.

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