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The biopreservation systems are recently of food industries and consumers attract. Lactic acid bacteria and/or their isolated bacteriocins are considered as generally recognize as safe (GRAS). It is useful to control the frequent development of pathogens and spoilage microorganisms in foods. This study was aimed to compare the activity of crude extract bacteriocins from Lactobacillus sp. strain SCG 1211, SCG 1221, and SCG 1223, which suppressed the growth of Escherichia coli and Staphylococcus aureus; and to compare the effect of heating temperature at 800C and 1000C. Adsorbtion-desorbtion method was applied in the production step. The inhibitory activities of the bacteriocins were indicated by the presence of a transparent zone surrounding the agar wells. The result showed that inhibitory activities of crude extract bacteriocin were not affected by heating temperature (P>0.05). The highest activity was shown by crude extract bacteriocin from Lactobacillus sp. strain SCG 1211, with the activity at 840.90 AU/ml towards Escherichia coli and 979.12 AU/ml towards Staphylococcus aureus. (

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PENGARUH SUHU PRODUKSI TERHADAP AKTIVITAS EKSTRAK KASAR BAKTERIOSIN DARI BERBAGAI GALUR Lactobacillus sp. DALAM MENGHAMBAT Escherichia coli DAN Staphylococcus aureus