Abstract:
Papaya fruit (Carica papaya L.) is a potential source of lactic acid bacteria (LAB). LAB
produces various metabolites that have the potential to be used as probiotic agents. This
study aimed to isolate LAB from papaya fruit in order to determine the phenotypic
characters. LAB suspension isolated from california papaya was inoculated into de Man
Rogosa and Sharpe Agar (MRSA) medium. Subsequently, the LAB suspected isolates were
phenotypically characterized based on colony morphology and biochemical properties. A
total of 5 LAB isolates obtained were creamy and milky white, Gram positive,
coccobacillus shaped with catalase negative, and homofermentative fermentation to
glucose.
