Uji Aktivitas Antimikroba Dan Stabilitas Bacteriocin-Like Inhibitory Substanc…

Lactic acid bacteria (LAB) are widely used in the fermentation process of various food products such as yogurt, kefir, and cheese. LAB are Gram-positive, catalase- negative, non-spore-forming bacteria that are resistant to low pH. The major end product of LAB metabolism is lactic acid, and other products include organic acids and bacteriocins (nisin), which have antimicrobial properties. Lactoc…