IDENTIFICATION, CHARACTERIZATION AND ANTIBACTERIAL POTENTIAL OF PROBIOTIC LACTIC ACID BACTERIA ISOLATED FROM NANIURA (A TRADITIONAL BATAK FERMENTED FOOD FROM CARP) AGAINST Salmonella typhi
Ginda Haro, Iksen Iksen, Nasri Nasri
Abstract
Carp is a freshwater fish that can be processed into a fermented food called Naniura which is popular among Bataks. Only a little research has been conducted on this food. Due to a lack of information in Indonesia, this study was conducted to isolate, characterize and investigating antibacterial potential against Salmonella typhi. Probiotic lactic acid bacteria (LAB) were isolated by the sprinkling dilution method on the MRS medium. Then tested the characteristics of LAB isolates including gram staining, catalase test, TSIA test, fermentation type, motility test, and growth at temperatures of 15 o C, 37 o C and 45 o C in MRSB and antibacterial power test against Salmonella typhi with agar diffusion method. The results showed that the probiotic LAB isolates produced had the same characteristics as the Lactobacillus group which were gram-positive, in the form of a stem/chain stem, negative catalase, not motile, homofermentative, and capable of reducing glucose. The diameter of the inhibition zone produced is categorized as strong with an average inhibition zone of 100% at 12.9 mm 0.30 with a concentration of 10 6 CFU/mL. This study showed that Lactobacillus strains with good antibacterial activity against Salmonella typhi could be isolated from Naniura.