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Research Paper | Microbiology | Indonesia | Volume 8 Issue 9, September 2019 | Popularity: 6.7 / 10
Characterization of Lactic Acid Bacteria Producing Bacteriocin from Lemuru (Sardinella lemuru) Smoked Fish Isolation
Intan Kurnianingrum, Tita Rialita, Dan Een Sukarminah
Abstract: Bacteriocin is a ribosomal synthesized peptide which functions to inhibit the growth of pathogenic bacteria so that it can be used as a biopreservative. Many bacteriocins are produced by lactic acid bacteria. In some types of smoked fish found lactic acid bacteria found lactic acid bacteria that can produce bacteriocin. . This study aims to obtain lactic acid bacteria and test antibacterial from smoked fish type Sardinella lemuru. . Bacteria isolated from fish meat located on the head, body, and tail with agar media enrichment method MRS + CaCO3. Colonies were identified based on morphological and physiological characters and antibacterial tests using the well method with MHA media. The isolation results had been obtained 11 isolates of lactic acid bacteria. One isolate potential is LM 2 had E. coli inhibition of 7.30 ± 0.6 mm, inhibition zone for S. aureus 7.0 ± 0.0 mm, and inhibition zone for Salmonella 16.3 ± 0.8 mm. The observation of the morphological, fisiological, biocheimical characteristics of these isolates can be categorized into the Lactobacillus plantarum.
Keywords: antibacterial, smoked fish, Sardinella lemuru, lactic acid bacteria
Edition: Volume 8 Issue 9, September 2019
Pages: 493 - 498
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