| Summary: | Terasi is a fermented fish product which the consumption rate is increasing. Fermentation in the production of terasi, occur naturally without the addition of starter so that microbial growth is highly variable including pathogenic and spoilage bacteria that can shorten the shelf life. Halofilik or halotoleran Lactic acid bacteria are often found in salted fermentation products which have ability to inhibit pathogens and spoilage bacteria. The aim is to isolation and characterization of lactic acid bacteria in terasi and antibacterial activity against Staphylococcus aureus and Escherichia coli.
The main materials used for this study is the condiment, MRS medium for the isolation and purification, MHA for testing antibacterial activity, Yeast-Peptone for production testing acid. Isolation of lactic acid bacteria is done using the method of enrichment and MRS media with 6 variations of treatment (a) pH 6.2 with 0% NaCl (b) pH 6.2 with 5% NaCl (c) pH 6.2 with 10% NaCl (d ) 9.6 with 0% NaCl (e) pH 9.6 with 5% NaCl and (f) pH 9.6 with 10% NaCl. The analysis is carried out observation and testing colony and cell morphology, physiological testing to isolate the effects of temperature, salt and pH on the ability of growing media isolates, and testing of isolates to determine the characteristics of the genus and species of isolates and testing of antibacterial activity by well diffusion method against Escherichia coli and Staphylococcus aureus.
The results, obtained 6 isolates of gram-positive, catalase-negative, and non-motile. 2 isolates were identified as Lactobacillus casei subs. rhamnoshus, 1 isolates was identified as Lactobacillus plantarum and 3 isolates were identified as Pediococcus acidilactici. These 6 isolate can inhibit Escherichia coli and Staphylococcus aureus with organic acids produced.
|
|---|