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

LAKSMI HARTAYANIE, LINDAYANI LINDAYANI, MONIKA PALUPI MURNIATI

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 fermented at  cool temperature. The objective of this research to isolate and to obtain  LAB from yellow bamboo (Dendrocalamus asper) shoots pickles that has antimicrobial activity against Escherichia coli  and Staphylococcus aureus.  It was made by submerged yellow bamboo shoots in 2.5%   of brine solution and kept into sealed container then fermented at chiller (15oC) temperatures for 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 15oC were homofementative.

Keywords


Lactic acid bacteria; bamboo shoots pickles; fermentation temperature; antimicrobial activity

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DOI: https://doi.org/10.5454/mi.10.2.5

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