Isolasi Bakteri Asam Laktat dari Bekasam Ikan Patin dan Potensi Antimikrobanya terhadap Beberapa Bakteri Patogen

Abstract

Bekasam is a fermented product from Indonesia, made from fish, salt and rice or other carbohydrate sources. Fermentation process of bekasam mostly involve lactic acid bacteria that contribute in formation of the taste and aroma of the product and prevent product damage or rotting by producing antibacterial properties. The aim of this study is to isolate lactic acid bacteria from bekasam and to determine their antagonistic activity against E. coli, Salmonella and S. aureus . The parameters used in the selection of potential isolates were the antagonistic activity by double layer and agar diffusion methods, and its characteristics as lactic acid bacteria based on gram staining, catalase test and gas production. The results of the antibacterial test showed that 58.3%, 66.67% and 91.67% of total LAB perform antibacterial activity against E. coli, Salmonella and S. aureus , respectively. Isolates HRB.1.10; HRB.1.7; and HRB.1.11. showed the highest antibacterial activity. Those isolates were determined as gram-positive bacteria, did not have catalase activity and did not produce gas in media containing glucose, which is in accordance with the characteristics of lactic acid bacteria.