ISOLASI BAKTERI ASAM LAKTAT DARI FERMENTASI BUAH MARKISA KUNING (Passiflora edulis var. flavicarpa) DAN PENENTUAN AKTIVITAS ANTIMIKROBANYA

MULIANA, SARAH (2014) ISOLASI BAKTERI ASAM LAKTAT DARI FERMENTASI BUAH MARKISA KUNING (Passiflora edulis var. flavicarpa) DAN PENENTUAN AKTIVITAS ANTIMIKROBANYA. Other thesis, ANDALAS UNIVERSITY.

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Abstract

ABSTRACT ISOLATION OF LACTIC ACID BACTERIA FROM YELLOW MARQUISA (Passiflora edulis var. flavicarpa) FERMENTATION AND DETERMINATION OF ITS ANTIMICROBIAL ACTIVITY by: Sarah Muliana (BP : 0910411013) Prof. Dr. Sumaryati Syukur, M.Sc, Prof. Dr. sc. agr. Ir. Jamsari, MP Lactic acid bacteria (LAB) have been isolated from fermentation of yellow marquisa (Passiflora edulis var. flavicarpa). The eight isolates were found namely M1, M2, M3, M4, M5, M6, M7 and M8 have round-shaped, convex elevation and broken white-colored colony characteristic on LAB selective medium, MRS Agar. Gram staining showed that the eight isolates were coccusshaped Gram-positive bacteria. Based on antimicrobial activity determination on pathogen bacteria Escherichia coli and Staphylococcus aureus, isolate M3 was chosen with inhibition zone range from 15,75 mm to 26,5 mm. The optimum pH for bacteriocin production was pH 6 with inhibition zone on Escherichia coli and Staphylococcus aureus consecutively 13,5 mm and 15 mm. Bacteriocin purification with ammonium sulphate precipitation resulted in partially purified bacteriosin with inhibition zone 10 mm on Escherichia coli and 8 mm on Staphylococcus aureus.The decrease of antimicrobial activity was caused by the purification step. Key words: Isolation of lactic acid bacteria (LAB), Yellow marquisa, Partially purified bacteriocin

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