Isolation and characterization of lactic acid bacteria in fermented sweet corn (Zea mays l) as antibacterial

Manalu, Rosario Trijuliamos Manalu and Febriani, Amelia (2021) Isolation and characterization of lactic acid bacteria in fermented sweet corn (Zea mays l) as antibacterial. Bioscience, 5 (2). pp. 141-149. ISSN Print 1412-9760 – Online 2541-5948

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Abstract

Sweet corn (Zea mays L.) is a staple food that is known to produce Lactic Acid Bacteria (LAB) during the fermentation process, LAB is a probiotic bacterium that can produce antimicrobial components. This study aims to examine the characteristics and antibacterial activity of LAB sweet corn against Escherchia coli and Staphylococcus aureus.The study was conducted by isolating LAB from corn fermentation spontaneously which then tested the characteristics of the isolates obtained and tested for antibacterial activity. From the isolation results 3 isolates were obtained, namely FJM 1, FJM 2 and FJM 3 with morphological characteristics of rod-shaped and Gram-positive cells and biochemical test results; negative catalase, citrate, indole, motility, VP and positive TSIA. The results of antibacterial activity tests on E. coli were obtained respectively at 14.18 mm, 12.38 mm and 11.18 mm and S. aureus respectively at 13.05 mm, 11.12 mm and 10.35 mm. All three isolates had strong category antibacterial activity.

Item Type:	Article
Subjects:	R Medicine > RS Pharmacy and materia medica
Depositing User:	AMELIA FEBRIANI ISTN
Date Deposited:	15 Dec 2021 07:54
Last Modified:	15 Dec 2021 07:54
URI:	http://repository.istn.ac.id/id/eprint/2964

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