ISOLASI DAN KARAKTERISASI BAKTERI ASAM LAKTAT (BAL) DARI BUAH-BUAHAN DI RIAU
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Date
2014-03-27
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Abstract
Riau is one of provinces that has abundance natural resources, especially fruit. However,
this fruit usually have not been used optimumly, so we must find an alternative way in
consuming fruit beside freshly consumption. Fruit is a good media for the growth of several
microorganisms, that are resistant to organic acids contained in fruit, such as Lactic Acid
Bacteria (LAB). The purpose of this study was to isolate LAB from the fruit of Riau. The
initial growth of LAB was performed by enrichment method by fermenting 10 g mesocarp of fruit on MRS broth media pH (5.5) at 30oC for two days. The LAB was isolated using
selective media, Trypton Glucose Yeast Extract (TGE) agar + 1% CaCO
3 by standard
procedure for isolation and characterization of LAB. In this study, 29 isolates were
obtained where the highest number of isolates were obtained from Anona muricata (7
isolates) and the lowest from Salaca sp. (two isolates). Based on the biochemical and
physiological character analysis, four genuses of LAB isolates were identified as follow
Lactobacillus,Pediococcus, Leuconostoc, and Lactococcus. The total population of LAB
on MRS agar with pH 6.0 from fruit samples ranged from 1.90 × 103
to 1.59 x 104 CFU / g
of sample, with the highest LAB population found in Ananas sativus (1.59 x 104CFU / g
of fruit sample) and the lowest in Musa paradisiaca Sapientum (1.90 × 103)
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Keywords
Lactid acid bacteria (LAB), Fruit of RIAU, Isolation and Characterization