ISOLASI, KARAKTERISASI, DAN IDENTIFIKASI BAKTERI ASAM LAKTAT DENGAN AKTIVITAS ANTI JAMUR DARI MAKANAN TRADISIONAL TERFERMENTASI
| Main Authors: | , REZCHA INDRIATI Y, , Prof. Drs. Langkah Sembiring, M.Sc., Ph.D. |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2014
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/129944/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=70353 |
Daftar Isi:
- A lactic acid bacteria (LAB) that has a potential antifungal activity was isolated from traditional fermented foods. Five grams of each traditional fermented food samples were homogenized with 45 ml of peptone solution using a blender. The suspension were inoculated using streak plate method on MRSA medium supplemented with CaCO3. Suspected isolates as LAB was selected for antifungal ability using overlay method on MEA soft medium containing mold spores (Aspergillus flavus FNCC 6002, A. parasiticus FNCC 6033, and Penicillium citrinum FNCC 6111) and agar diffusion method. Five isolates with the highest activity were tested using calculation mold biomass testing. An isolate with the highest activity was characterized and identified using API 50 CHL kit. Twenty eight LAB isolates were obtained from 5 samples (mocaf, gatot, tiwul, kara benguk tempeh and soybean tempeh). Then the antifungal activity was examined further using overlay test and agar diffusion method to produce 27 LAB isolates that were able to perform fungal growth inhibition. Five isolates with the highest antifungal activity were G7 isolate from gatot, K1 from soybean tempeh, M1 and M6 from mocaf, and T9 from tiwul. These isolates were selected to be tested using calculation mold biomass method. The G7 isolate was able to reduce 63,17% amount of mold biomass, followed by M6 was 62,32%