%0 Journal Article
%A Fitri Yuniarti, Fitri
%A Wahyu Hidayati, Wahyu
%A Puji Astuti, Puji
%A Khansa Nabilah, Khansa Nabilah
%A UHAMKA,
%A UHAMKA,
%F repository:877
%I INTERNATIONAL CONFERENCE ON PHARMACEUTICAL RESEARCH AND PRACTICE
%J Screening Of Antibacterial Activity And Molecular Identification Of Lactic Acid Bacteria From Cabbage Fermentation On Bacillus Cereus Pathogenic Bacteria
%T Screening Of Antibacterial Activity And Molecular Identification  Of Lactic Acid Bacteria From Cabbage Fermentation On  Bacillus Cereus Pathogenic Bacteria
%U http://repository.uhamka.ac.id/id/eprint/877/
%X Lactic Acid Bacteria (BAL) are often found naturally in food ingredients such as  vegetables and fruits. Cabbage fermentation is one of the best sources of Lactic Acid Bacteria  which contain antibacterial compounds such as bacteriocin, hydrogen peroxide, and organic  acids. This study purpose are to isolate BAL, screen the antibacterial activity, and identification  of molecular of selected isolates. This study was initiated with Lactic Acid Bacteria isolation from  cabbage fermentation, followed by screening for antibacterial activity by disc diffussion method  and identification of molecular isolates which having the highest antibacterial activity by PCR  method. After isolation, 6 isolates were obtained: K31, K32, K33, K34, K35 and K36. The result  of antibacterial activity test showed that K32 isolate had the highest activity against bacterium of  Bacillus cereus. Molecular identification with PCR method and sequencing of amplification  results showed that K32 isolates having 99% similarity level to lactobacillus buchneri JCM 115  strain. From the results of the study it can be concluded that cabbage fermentation contains  Lactic Acid Bacteria which have antibacterial activity against Bacillus cereus.