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

LINDAYANI, LINDAYANI and HARTAYANIE, LAKSMI and MURNIATI, MONIKA PALUPI (2017) 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 compounds 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 isolated and to obtain. LAB from yellow Betung bamboo (Dendrocalamus asper) shoots pickles that has antimicrobial activity againts Escherichea coli and Staphyloccus aureus. It was made by sebmerging 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 isolated identified as Lactobacilli and had antimicrobial activity againts Escherichia coli and Staphylococcus aureus. All Lactobacilli (21 isolates) isolated from fermentation 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:	02 Mar 2021 03:55
Last Modified:	02 Mar 2021 03:55
URI:	http://repository.unika.ac.id/id/eprint/23698

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