Open AccessAntimicrobial activity of lactic acid bacteria isolated from fermented durian flesh (tempoyak) against pathogenic and spoilage bacteria during storage
Author(s) -
Addion Nizori,
A Sukendra,
Surhaini Mursyid
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/347/1/012053
Subject(s) - food spoilage , food science , antimicrobial , bacteria , lactic acid , staphylococcus aureus , fermentation , escherichia coli , preservative , biopreservation , fermentation in food processing , titratable acid , microbiology and biotechnology , biology , agar , food microbiology , chemistry , biochemistry , bacteriocin , gene , genetics
Traditional fermented food ‘tempoyak’ (fermented durian flesh) origin Jambi, Indonesia was used as sources for the isolation of lactic acid bacteria (LAB) and also to study their antimicrobial activity and physicochemical properties of tempoyak during four weeks of storage against underisible bacteria, which were performed using an agar well diffusion, assay method. An isolates were obtained and by sequential screening for catalase activity and gram-staining, The aims of this research were to obtain the total LAB isolates that have highest inhibitory activity against bacterial pathogens and spoilage (Staphylococcus aureus and Escherichia coli ATCC 25923) during four weeks storage and also the physicochemical properties of tempoyak was also investigated. The Completely Randomized Design (CRD) method was used, four replicates with storage times were 1, 2, 3, 4 weeks respectively. The results show that the antimicrobial activity of isolates inhibited the growth of Staphylococcus aureus and Escherichia coli ATCC 25923. There was a significant effect on total titratable acidity, moisture content, pH and total soluble solids content of tempoyak during four weeks storage. The result of this research illustrated that these LAB can be used widely in the food industry as bio preservatives due to their large inhibition spectrum.