ISOLASI DAN KARAKTERISASI BAKTERI ASAM LAKTAT (BAL) KANDIDAT PROBIOTIK DARI TERASI TRADISIONAL DI PEKANBARU

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dc.contributor.authorAnsumar, Ansumar
dc.contributor.authorFibriarti, Bernadeta Leni
dc.date.accessioned2019-01-14T02:30:09Z
dc.date.available2019-01-14T02:30:09Z
dc.date.issued2019-01-14
dc.description.abstractTerasi is one of the fermented product of shrimp or fish which is often used as food seasoning by the people. Terasi is also a source of Lactic Acid Bacteria (LAB) which has the potential as a culture for probiotic starters. Probiotics are dietary supplements containing live microbes that profitable to their hosts. This study aimed to characterize probiotic lactic acid bacteria isolated from traditional terasi in Pekanbaru. LAB isolation from terasi was done by pour plate method using selective medium, MRSA (Man Rogosa Sharpe Agar). All of morphological, physiological and biochemical characteristics were observed. A total of 7 isolates were obtained from the isolation process. All LAB isolates are rod (Basil) positive Gram bacteria, negative catalase, non-motile and capable to fermenting glucose. In the probiotic test seven isolates was able to grow at a temperature of 37 ℃ and 45 ℃, pH 2 and 3, and salt levels of 4% and 6.5%.en_US
dc.description.sponsorshipJurusan Ilmu Komputer Fakultas Matematika dan Ilmu Pengetahuan Alamen_US
dc.identifier.otherwahyu sari yeni
dc.identifier.urihttp://repository.unri.ac.id/handle/123456789/9569
dc.language.isoenen_US
dc.publisherwahyu sari yenien_US
dc.subjectCharacterizationen_US
dc.subjectsolationen_US
dc.subjectlactic acid bacteriaen_US
dc.titleISOLASI DAN KARAKTERISASI BAKTERI ASAM LAKTAT (BAL) KANDIDAT PROBIOTIK DARI TERASI TRADISIONAL DI PEKANBARUen_US
dc.typeArticleen_US

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