TY  - JOUR
JF  - Screening Of Antibacterial Activity And Molecular Identification Of Lactic Acid Bacteria From Cabbage Fermentation On Bacillus Cereus Pathogenic Bacteria
A1  - Fitri Yuniarti, Fitri
A1  - Wahyu Hidayati, Wahyu
A1  - Puji Astuti, Puji
A1  - Khansa Nabilah, Khansa Nabilah
PB  - INTERNATIONAL CONFERENCE ON PHARMACEUTICAL RESEARCH AND PRACTICE
N2  - 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.
TI  - Screening Of Antibacterial Activity And Molecular Identification
Of Lactic Acid Bacteria From Cabbage Fermentation On
Bacillus Cereus Pathogenic Bacteria
ID  - repository877
UR  - http://repository.uhamka.ac.id/id/eprint/877/
AV  - public
ER  -