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Lactic acid bacteria (LAB) are the main bacterial group in the urutan which play an important role in the fermentation process and inhibit the growth of pathogenic bacteria. Urutan is a Balinese sausage, that is traditionally produced and naturally fermented. The objective of this study was to isolate and identify LAB that can produce bacteriocins from the urutans. The urutans used in this study were purchased from several traders in the Baturiti and Mengwi region, Bali. A total of 14 bacterial isolates that inhibited indicator bacterial growth on overlay agar procedure, Metamorfosa:Journal of Biological Sciences 8(1): 81-88 (Maret 2021) eISSN: 2655-8122 82 were isolated and confirmed as LAB by Gram-positive bacteria and negative results on the catalase test. Bacteriocin confirmation test was carried out by a disk diffusion method using Escherichia coli ATCC8739, Staphylococcus aureus ATCC25923, Enterococcus faecalis ATCC29212 and Lactobacillus plantarum E12.1 as indicator bacteria. Crude bacteriocin from Lactobacillus sp. J2 and J6 inhibited the growth of L. plantarum E12.1 and E. coli ATCC8739. Crude bacteriocin of Lactobacillus sp. J6 also inhibited the growth of E. faecalis ATCC29212. Analysis of 16S rRNA gene sequences showed that Lactobacillus sp. J2 and J6 were identified as Lactobacillus plantarum with the similarity of the Lactobacillus sp. J2 sequence is 99.39% and the similarity of the Lactobacillus sp. J6 sequence is 99.35%. The conclusion of this study is L. plantarum J2 and L. plantarum J6 were LAB which produced bacteriocin in the urutan. Keyword: Lactic Acid Bacteria, Bacteriocin, Lactobacillus plantarum, Urutan

Isolation and Identification of Bacteriocin-Producing Lactic Acid Bacteria from Urutan, Balinese Traditional Fermented sausage