Lactic acid bacteria in food fermentation and preservation
2000
Rahayu, E.R. (Universitas Gadjah Mada, Yogyakarta (Indonesia))
In this study, lactic acid bacteria have been isolated from 21 kinds of fermented foods (plant materials and fish origin). Peptone-glucose yeast extract - CaCO3 supplemented with 10 ppm cycloheximid and 10 ppm of sodium azide were used for isolation media, either using dilution and pour plate method or enrichment followed by pour plate or streak plate method. Identification of these strains was based on morphological, biochemical and physiological characteristics, isomer of lactic acid, fermentation type, whole protein profile and DNA-DNA relatedness. Antibacterial activity was determined using several pathogen and spoilage bacteria. Result of this study showed that Lactobacillus occur in all fermented samples in this study, followed by Pediococcus which occur in 11 samples, Streptococcus in 8 samples, Enterococcus in 4 samples, and Leuconostoc in 2 samples. Lactic acid bacteria strains from Indonesian fermented foods were dominated by Lactobacillus plantarum, Streptococcus thermophillus, and Pediococcus pentoaceus. All cultures have an ability to inhibit the growth of pathogenic and spoilage bacteria used in this study. Among strain obtained in this study only 4 strains suspected to be bacteriosin producers though their antibacterial activities are very low. Bacteriocins from lactic acid bacteria strains were able to lengthen the self-life of refrigerated raw meat and pasteurized milk
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