Vol 3, No 2 (2016) > Articles >

Skrining Aktivitas Antibakteri Bakteriosin dari Minuman Ce Hun Tiau

Lia Deslianri, Rafika Sari, Pratiwi Apridamayanti

 

Abstract:

Lactic acid bacteria is one of the beneficial bacteria because it can produce an antimicrobial peptide called bacteriocin. Bacteriocin has been applied as a natural food preservative because it effectively prevents the growth of pathogenic bacteria in food or drink. This study aims to identify the lactic acid bacteria as producers of bacteriocin from Ce hun tiau which have activity against pathogenic bacteria such as Escherichia coli, Staphylococus aureus and Salmonella typhi. In this study, Lactic acid bacteria isolated from Ce Hun Tiau use streak plate method on media deMan Rogose Sharpe. Screening bacteriocin using disc diffusion method to find out the inhibitory activity of isolates against Escherichia coli, Staphylococus aureus and Salmonella typhi and for confirmation test using proteolytic enzymes. The results showed that lactid acid bacteria was found 1 isolates from Ce hun tiau, identified as Lactobacillus plantarum and can inhibit the growth of pathogenic bacteria Escherichia coli, Staphylococus aureus and Salmonella typhi which is a bacteriocin activity.

Keywords: Bacteriocin, lactic acid bacteria, ce hun tiau
Published at: Vol 3, No 2 (2016) pages: 72-80
DOI:

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