Uji Potensi Antimikroba Isolat Bakteri Asam Laktat (Bal) Dari Makanan Tradisi…

The lactic acid bacteria (LAB) used in this research were LAB isolates from the traditional food Pekasam from Kuantan Singingi Regency which was processed by fermentation. These bacteria have the potential to produce secondary metabolites that have antimicrobial activity. This study aims to test the antimicrobial activity of LAB against 5 different groups of pathogenic bacteria and the aflatoxi…