UJI ANTIBAKTERI DARI BAKTERI ASAM LAKTAT HASIL FERMENTASI SELADA ROMAIN (Lactuca sativa var. longifolia Lam.)

Authors

  • Acika Sumual
  • Fatimawali Fatimawali
  • Trina E. Tallei

DOI:

https://doi.org/10.35799/pha.8.2019.29296

Abstract

ABSTRACT

Lactic Acid Bacteria (LAB) are a group of Gram-positive bacteria that produce lactic acid as the major metabolic end product. They are cocci or rods, nonsporulating and are anaerobic or facultative anaerobes bacteria. Most LABs are probiotics that are known to have good benefits to health, such as inhibiting some pathogens. This study was aimed to examine the potential probiotics properties of LAB isolates from Romaine lettuce fermentation which is included  antibacterial activity of isolates. The isolates are spread on MRS agar  supplemented with 1% of CaCO3 and then purified by using streak method to obtain pure isolates. The results showed that there are 4 isolates from Romaine lettuce fermentation which have the potential to inhibits some pathogens.

Key words: Lactic acid bacteria, fermentation, Romain lettuce, potential probiotic

 

ABSTRAK

Bakteri Asam Laktat (BAL) merupakan sekelompok bakteri Gram positif yang menghasilkan asam laktat sebagai produk akhir metabolisme. Berbentuk kokus atau batang, tidak memiliki spora dan bersifat anaerob atau fakultatif anaerob. Sebagian besar BAL merupakan probiotik yang diketahui memiliki manfaat baik bagi kesehatan, seperti memiliki aktivitas antibakteri. Penelitian ini bertujuan untuk menguji kemampuan isolat BAL dari hasil fermentasi selada Romain sebagai probiotik potensial yang mencakup aktivitas antibakteri isolat. Isolat bakteri ditumbuhkan pada media MRS agar  yang ditambahkan 1% CaCO3 kemudian dimurnikan menggunakan metode gores (streak) sehingga diperoleh isolat murni yang kemudian diuji. Hasil penelitian menunjukkan bahwa ke empat isolat yang diperoleh dari hasil fermentasi selada romain yang berpotensi memiliki aktivitas penghambatan bakteri patogen

Kata kunci: Bakteri asam laktat, fermentasi, selada Romain, probiotik potensial

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Published

2019-05-28

How to Cite

Sumual, A., Fatimawali, F., & Tallei, T. E. (2019). UJI ANTIBAKTERI DARI BAKTERI ASAM LAKTAT HASIL FERMENTASI SELADA ROMAIN (Lactuca sativa var. longifolia Lam.). PHARMACON, 8(2), 306–314. https://doi.org/10.35799/pha.8.2019.29296

Issue

Vol. 8 No. 2 (2019): PHARMACON

Section

Articles

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