@article{WIDYASARI_MAGDALENA_LAY_2015, title={Isolation and Identification of Bacteria from Raw Materials Contaminated by Rope-producing Bacteria}, volume={9}, url={https://jurnal.permi.or.id/index.php/mionline/article/view/312}, DOI={10.5454/mi.9.3.3}, abstractNote={<p>Ropey bread is a bacterial spoilage condition of bread. The spoilage involved in ropey bread is primarily due to <em>Bacillus subtilis</em>.<em> </em>Several studies have shown that rope spoilage can be controlled using antimicrobial agents such as acetic acid, lactic acid, and quaternary ammonium cations (QACs/quats). This research consisted of five main steps: isolation, identification, confirmation, and molecular characterization of bacteria from raw materials contaminated by rope-producing bacteria, and antimicrobial test against rope-producing bacteria. The confirmation test was done in order to determine the rope-producing ability of isolates suspected as <em>Bacillus</em> sp. There were two different treatments in this test. In the first treatment, the inoculums were mixed with bread dough. In the second treatment, each slice of loaf was placed into a petri dish, uniformly soaked with inoculums. The first treatment did not show rope spoilage for all of the loaves, however, 6 of 11 loaves in the second treatment developed rope. The largest inhibition halos for antimicrobial test were produced by quats. This means quats is the strongest antimicrobial agent against rope-producing bacteria. The molecular characterization showed that all of the suspected isolates had 98–99% similarity to <em>Bacillus subtilis</em>.</p>}, number={3}, journal={Microbiology Indonesia}, author={WIDYASARI, ANASTASIA ASRI and MAGDALENA, STELLA and LAY, BIBIANA WIDIYATI}, year={2015}, month={Oct.}, pages={3} }