Nurhidayati, Rahmadanis2022-07-252022-07-252022-01PerpustakaanElfitrahttps://repository.unri.ac.id/handle/123456789/10589Penicillium sp. LBKURCC34 has the ability to produce antibacterial activity by single and co-culture fermentation. To increase diversity of chemical compounds, in this study, Penicillium sp. LBKURCC34 was fermented by co-culture with the addition of Staphylococcus aureus on day 3rd for 14 days incubation. To obtain active fractions as antibacterial activity from the ethyl acetate extract against Escherichia coli and Staphylococcus aureus, fractionation using Vacuum Liquid Chromatography (VLC) was applied. It resulted in 15 fractions, the highest antibacterial activity against bacteria E. coli in F3A, F6A, and F6B fractions and against bacteria S. aureus in F3A, F4, and F5 fractions with the best activity against S. aureus were F3A that contained nonpolar compounds.enAntibacterial activityco-culturePenicillium sp. LBKURCC34Article