| Summary: | ABSTRACT
Lactic acid bacteria (LAB) is known as fermentation agent in traditional food fermentation products in Indonesia, which also include fish. products. Objectives of this research were to select LAB strain isolated from peda, terasi, salted fish and bekasam which were potential for dry starter preparation.
This research were consisted of three parts : (a) seletion of halophilic LAB strain (b) dry starter preparation by addition glycerol protectant, sucrose and starter neutralization and further testing its viability upon storage and (c) ability of the selected isolate to inhibit pathogenic and spoilage bacteria.
Results of this research indicated there were 8 moderate halophilic LAB, they were Lb. plantarum (isolate EDI-14, DE5-20, DES-21, DES-24 and DES-26), Leuc. paramesenteraides (isolate DAN-7 and DAN-7), and Lb. casei subsp. casei (isolateDES-27). Addition of 5 % glycerol protects LAB viability during freeze drying process, however it did not keep its viability during storage. Addition of 17.7 % sucrose in the media and neutralized the pH increase LAB viability during storage. Within 5 weeks of storage. The viability of Leuc. paramesenteroides (DAN-7) and Lb. plantarum (DES-26) decrease 10.4 % (from 33 x 107 selig to 3.3 x 107 sells dried starter) and 9.77 % (from 36 x 107 selig to 3.5 x sel/g dried starter), respectively. Freeze drying process and dry storage did not affect the LAB isolate towards inhibiting the pathogenic bacteria and spoilage bacteria such as Salmonella choleraesius JCM 3919. Shigella, Escherichia tali FNCC 009!, Vibrio parahaemolyticus JCM 2147 (gram negative). Staphylococcus aureus FNCC 0091, and Morganella morganii NCTC 2847 (grain positive).
Keywords: dry starter, lactic acid bacteria, fermented fish
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