Isolation And Identification Of Lactic Acid Bacteria In The Traditional Meat Fermentation – Petis-

Abstract

Lactic acid bacteria is one of natural meat microbe which is often used as fermentation agent. It is needed to maintain the quality, improvement of hygienic, and sensory characteristic of product. This research isolated and identified lactic acid bacteria in the meat tradional fermentation -petis-. The isolates could be used to improve the some fermentation process. This research was the exploration experimental method by 4 repetition with 2 sub research. The identification of lactic acid bacteria was based on morphological, biochemical, and physiological of the characters. The morphological characteristic were shape, measure and formation of cell. The biochemical characteristic included catalase test and acid formation with glucose as carbon source, and the physiological characteristics were studied by growth at various temperature, NaCl, and pH. The result of research was obtained 11 isolates of lactic acid bacteria, namely tetrad bacillus cell, clear zone colony at 1% CaCO 3 in MRS, and Gram positive, which were early characteristic of lactic acid bacteria. The isolates were growth at room temperature and 20% of NaCl, which were apparenly as genus of Pediococcus. Keywords: Meat Fermentation, Lactic Acid Bacteria