Abstract:
Lactic acid bacteria (LAB) are bacteria that produce lactic acid as the main product of
carbohydrate fermentation, which have a living habitat in meat, fruits, vegetables,
fermented foods, one of which is Cangkuak Semaung (Pagium edule Reinw). This
research was conducted to isolate and identify Cangkuak Semaung LAB as a probiotic
and bioactive compound agent. The method used in this research is pour plate for
isolation. Furthermore, macroscopic, microscopic, physiological and biochemical tests
were carried out. The isolation results obtained 22 LAB isolates with macroscopic test
results for white colony color, spherical shape, entire edge, and convex surface.
Microscopic test of bacilli and Gram positive cell morphology. In the physiological and
biochemical tests, the results were negative for catalase, positive salt resistance with
turbid results, homofermentative carbohydrate fermentation, and temperature resistance
tests of 15°C and 45°C for 17 isolates, while three isolates could not survive at both test
temperatures, namely isolate S2, S8, and S12, one isolate only lives at 15℃, namely S3,
and one isolate S21 only lives at 45℃, so LAB derived from Cangkuak Semaung food
has grouped into the genus Lactobacillus.
