DETEKSI SENYAWA ANTIMIKROBA BAKTERIOSIN BAKTERI ASAM LAKTAT SELAMA FERMENTASI IKAN PEDA
| Main Author: | Singapurwa, Ni Made Ayu Suardani |
|---|---|
| Format: | Article PeerReviewed Book |
| Bahasa: | ind |
| Terbitan: |
LPPM Universitas Warmadewa
, 2009
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| Subjects: | |
| Online Access: |
http://repository.warmadewa.ac.id/606/1/DETEKSI%20SENYAWA%20ANTIMIKROBA%20BAKTERIOSIN%20BAKTERI%20ASAM%20LAKTAT%20SELAMA%20FERMENTASI%20IKAN%20PEDA.pdf http://repository.warmadewa.ac.id/606/ |
Daftar Isi:
- Lactid acid bacteria are used to preserve variety of food because it can be produce antimicrobial substances such as organic acids, hydrogen peroxide, carbon dioxide, diacetyl, and bacteriocins which can be inhibit against several food spoilage microbia and food patogens. Peda fish fermented research aim to known which is lactic acid bacteria genus have a role, bacteriocins antimicrobial substances pruduce and bacteriocins capability to inhibit patogen bacteria. The identification of lactic acid bacteria is doing until the genus level. Antimicrobial substances bacteriocins produce are doing by growth isolates in MRS Broth medium and MRS Broth medium without glucose and meat extract. Bacteriocins detect can be seen by protein bands in SDS PAGE (Sodium Dodecyl Suphate Polyacrylamide Gel Electrophoresis). The bacteriocins capability inhibit patogen bacteria Escherichia coli can be seen on the zone of inhibition. Lactobacillus and leuconostoc are lactic acid bacteria which have a role in peda fish fermented. Each Lactobacillus and leuconostoc can produced bacteriocins with weight molecule 30,3 kDa and 34,4 kDa, also can be inhibit growth E. coli.