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All Journal BIOLINK (Jurnal Biologi Lingkungan, Industri, Kesehatan)
Aloysius, Aloysius
Program Studi Pendidikan Dokter, Fakultas Kedokteran, Universitas Prima Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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AKTIVITAS ANTIMIKROBA BAKTERI ASAM LAKTAT YANG DIISOLASI DARI MAKANAN TRADISIONAL FERMENTASI KHAS BATAK “NANIURA” Aloysius, Aloysius; Ulfa, Anjurniza; Situmorang, Anggita Kasih Fianti; Harmileni, Harmileni; Fachrial, Edy
BIOLINK : Jurnal Biologi Lingkungan, Industri dan Kesehatan Vol 6, No 1 (2019): Agustus
Publisher : Program Studi Biologi, Fakultas Biologi Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/biolink.v6i1.2165

Abstract

Lactic acid bacteria (LAB) could be isolated from various fermented food products. One potential source of LAB is traditional fermented food. The aim of the study was to isolate and investigate antimicrobial activity of LAB isolated from traditional Batak food, “naniura”. The LAB isolates were characterized by Gram staining, fermentation type and catalase test. The investigation of antimicrobial activity of LAB against pathogenic bacteria were conducted using disc diffusion method. The results showed that 6 isolates of BAL were successfully isolated namely BN1, BN2, BN3, BN4, BN5 and BN6 had characteristics of Gram positive, rod shaped and catalase negative. All selected isolate have heterofermentation type. Four isolates (BN1, BN2, BN5 and BN6) were able to inhibit S. aureus, E. coli and S. typhi with inhibition zone diameters ranging from 6,9 to 12,3 cm. Based on the result, it was concluded that LAB isolated from naniura has potential as a source of probiotics.
Co-Authors Edy Fachrial Harmileni, Harmileni Situmorang, Anggita Kasih Fianti Ulfa, Anjurniza