Identification of lactic acid bacteria from tomato fruit extract and antibacterial activity test against Klebsiella pneumoniae

Tomato is a fruit that a lot of spread in almost every region in the archipelago and has a high nutritional value. The process of isolation and identification of tomato extracts has been done. The fermentation process from tomato fruit for each fermentation time is 36 hours and 48 hours and obtained a pH range of 5.0 and 4.0. The identification morphology of bacteria for each T36 and T48 samples were shaped bacil and positive Gram, don’t have spores and colonize and then, the sample is done to acid resistance test at pH 2.0 until pH 6.0 and obtained for each T36 and T48 samples having resistance at pH 4.0 and 3.0. So that, the samples still able to survive in an acid condition. After that, all of the samples is done to antibacterial activity test with using Mueller Hinton and Agar nutrient medium into petridish. The process of activity test that carried out for 3 days using antibiotic as a control like ampicillin and erythromycin when using Klebsiella pneumoniae as test bacterial obtained clear zone value from T36 sample respectively as many as 7 mm, 10 mm and 11 mm while T48 sample as many as 17 mm, 17 mm and 18 mm. So, the conclude that tomato fruit extract having the ability as an antibacterial against Klebsiella pneumoniae bacteria in an effort to prevention of pneumonia.