ANTAGONISM ACTIVITY OF LACTIC ACID BACTERIA ISOLATED FROM TRADITIONAL FERMENTED MEAT PETIS

Abstract

The research of antagonism activity of lactic acid bacteria to pathogen bacteria, spoilage bacteria and histamin producer bacteria was done. The goal of the research was to know the influence of lactic acid bacteria on antagonistic activity to pathogen bacteria, spoilage bacteria, and histamin-producer bacteria. The research used exploration experimental method with 4 replications. This research used lactic acid bacteria which was isolated from traditional fermented meat petis The code of lactic acid bacteria were Pediococcus YDA1 sp., Pediococcus YDA2 sp., Pediococcus YDA3 sp., Pediococcus YDA4 sp., Pediococcus YDA5 sp., Pediococcus YDA6 sp., Pediococcus YDA7 sp., Pediococcus YDA8 sp., Pediococcus YDA9 sp., Pediococcus YDA10 sp., and Pediococcus YDA11 sp. The spoilage bacteria was Bacillus substilis FNCC 0061. The pathogen bacteria were Salmonella typimurium FNCC 0134, Escherchia coli FNCC 0047, Staphylococcus aureus FNCC 0097, and Vibrio parahaemolyticus FNCC 0166. While the codes of the histamin-producer bacteria were P1, P2, and P3. The measurement of antagonistic activity of lactic acid bacteria used well diffusion modification method. This was represent by clear zone diametres as capability of inhibitory. The result of research was that 5 lactic acid bacteria had antagonism activity to pathogen bacteria, spoilage bacteria and histamin-producer bacteria. They were Pediococcus YDA1 sp., Pediococcus YDA3 sp., Pediococcus YDA4 sp., Pediococcus YDA10 sp., and Pediococcus YDA11 sp. Keywords : Pediococcus, Fermented Meat, Antagonism Activity