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MONIKA PALUPI MURNIATI
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Antimicrobial Activity of Lactic Acid Bacteria from Bamboo Shoot Pickles Fermented at 15 oC LAKSMI HARTAYANIE; LINDAYANI LINDAYANI; MONIKA PALUPI MURNIATI
Microbiology Indonesia Vol. 10 No. 2 (2016): June 2016
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (268.625 KB) | DOI: 10.5454/mi.10.2.5

Abstract

Lactic Acid Bacteria (LAB) produces natural antimicrobial compounds that can inhibit and prevent the growth of spoilage bacteria. LAB can be isolated from fermented food such as pickles which fermented at  cool temperature. The objective of this research to isolate and to obtain  LAB from yellow bamboo (Dendrocalamus asper) shoots pickles that has antimicrobial activity against Escherichia coli  and Staphylococcus aureus.  It was made by submerged yellow bamboo shoots in 2.5%   of brine solution and kept into sealed container then fermented at chiller (15oC) temperatures for 10 days. LAB was isolated using MRS agar and identified base on their morphological, physiological and biochemical characteristics. The result showed that LAB isolates identified as Lactobacilli and had antimicrobial activity against Escherichia coli  and Staphylococcus aureus.  All Lactobacilli (21 isolates) that was isolated from fermentation at 15oC were homofementative.
Probiotic Potential of Lactic Acid Bacteria from Yellow Bamboo Shoot Fermentation using 2.5% and 5% Brine at Room Temperature LINDAYANI LINDAYANI; LAKSMI HARTAJANIE; MONIKA PALUPI MURNIATI
Microbiology Indonesia Vol. 12 No. 1 (2018): March 2018
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1089.648 KB) | DOI: 10.5454/mi.12.1.5

Abstract

Yellow bamboo shoot is a popular food material especially in Semarang because it is used as filling for lumpia (authentic food of Semarang). Beside used as filling, yellow bamboo shoot commonly known by Indonesian people. Considering bamboo shoot often processed into fermented traditional food, yellow bamboo shoot also potential to be examined as source of fermented food producing lactic acid bacteria. Lactic acid bacteria still become the most beneficial microorganisms associated with gastrointestinal system and moreover for obesity diet. The aim of this research is to study the probiotic potential of lactic acid bacteria produced from yellow bamboo shoot fermentation in 2.5% and 5% brine under room temperature (30 °C). From isolation, 22 single colonies obtained from 2.5% brine and 27 isolates obtained from 5% brine. The morphology and physiology analysis resulted in Lactobacillus and Streptococcus genus. All isolates were tested subsequently for probiotic potential. Based on the result, more than 50% identified isolates have probiotic potential.
Co-Authors LAKSMI HARTAJANIE Laksmi Hartayanie LINDAYANI LINDAYANI