CD Skripsi
Aktivitas Antimikroba Bakteri Asam Laktat Yang Diisolasi Dari Dadih Terhadap Bakteri Escherichia Coli Fncc-19 Dan Listeria Monocytogenes Fncc-0156
ABSTRACT
Dadih is a traditional food from West Sumatra which is made from buffalo
milk. Lactic acid bacteria can produce lactic acid as the final product of
carbohydrates hydrogen metabolism. This study was conducted experimentally by
testing cell-free supernatan s from Leuconostoc paramesenteroides, Streptococcus
cremoris and Streptococcus lactis subsp. diacetylactis. This study aimed to
determine the antimicrobial activity of lactic acid bacteria from dadih against
Escherichia coli FNCC-19 and Listeria monocytogenes FNCC-0156. The microbial
activity test was carried out by using the disc paper diffusion method. This study
showed that the cell-free supernatants of lactic acid bacteria produced had
antimicrobial ability against Escherichia coli FNCC-19 and Listeria monocytogenes
FNCC-0156 which is indicated by the presence of a clear zone ranging from 0.43 –
12.40 mm. Streptococcus lactis subsp. diacetylactis R-41 and Streptococcus
faecalis subsp. liquefaciens R-55, had the highest clear zone and Streptococcus
faecalis subsp. liquefaciens R-32 and Leuconostoc paramesenteroides R-49 had the
lowest clear zone. The cell-free supernatan of lactic acid bacteria was generally
resistant at temperatures ranging from 30°C to 100°C and antimicrobial cell-free
supernatant from dadih decreased from pH 3 – 11.
Keywords: Dadih, Lactic acid bacteria, Cell-free supernatan, Escherichia coli,
Listeria monocytogenes
Tidak tersedia versi lain