Isolation and Screening of Lactic Acid Bacteria from Fermented Food

Abstract

Biopreservative bear less risk compared to chemical preservative. efforts to find microorganisms, which produce antibiotic against wide range f pathogens, have been pointed out lactic acid bacteria from traditional fermented foods including dadih, tempoyak, sawi asin, Candied fruits and fresh mangoes was carried out. Dilution plate was used in isolation process and screening for antibiotic properties was done against 2 pathogens, Bacillus cereus and Staphylococcus aureus. From this research it was found 5 lactic acid bacteria isolates that were Lactobacillus casei, L. plantarum, L. fermentum, L. coryneformis and Stretococcus thermophyllus. All of the islates had antibiotic properties with L. fermentum showed the biggest zone inhibition against 2 pathogens tested