Acid Lactic Bacteria from Fermented Local Feed and it’s Antibacterial Activity
| Main Authors: | Sandi, Sofia, Miksusanti, Miksusanti, Sahara, Eli, Ali, Asep Indra Munawar |
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| Format: | Article PeerReviewed application/pdf |
| Terbitan: |
National Institute of Science Communication And Information Resources
, 2014
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| Subjects: | |
| Online Access: |
http://eprints.unsri.ac.id/5388/1/IJAIR_724_Final.pdf http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0CCEQFjAA&url=http%3A%2F%2Fijair.org%2F&ei=uTk_VYbUMNCVuASnmIHoDA&usg=AFQjCNHcL7Wb0JA-hYvJLzsTq7lo27BTPw&sig2=7oBimD0Frac7LburpRCoPQ http://eprints.unsri.ac.id/5388/ |
Daftar Isi:
- Lactic acid bacterial strains were isolated from fermented local feed (silage). The strain belonged to lactic acid that were referred to genus Streptococcus lactis and Lactobacillus acidophilus. The strains were identified to species by determination of morphological, cultural, physiological and chemical characteristics. The Streptococcus lactis strain has pH 3, 3–4 and Lactobacillus acidophilus has pH 5-6. These isolates were tested for inhibitory activity against feed-borne bacterial pathogens E. coli. Antibacterial effects of these lactic acid bacteria were determined by agar diffusion method. The inhibition zone were 0.634±0.81 mm2 for Streptococcus lactis and 0.578±0.79 mm2 for lactobacillus acidophilus. Optimum temperature for the growth of both lactic acid was 37oC. These lactis acid bacteria grow well at NaCl concentration 2%-4% w/v.