ISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT INDIGENOUS DARI FERMENTASI ALAMI BIJI KAKAO SEBAGAI KANDIDAT AGEN ANTIKAPANG
ABSTRACT: This research have
focused on isolation and identification of lactic acid bacteria (LAB) with
potential antifungal which candidate as biopreservative microorganisms. LAB
produce bioactive compound with antifungal activity. Thus, of atotal of 69
lactic acid bacteria isolated and 39 isolates further tested its antifungal activity.
Indigenous moulds that will be tested for antifungal activity of LAB were obtained
from unfermented cocoa beans. There were black mould (allegedly Aspergillus niger),
green mould (allegedly Aspergillus fumigatus) and grayish white mold (allegedly
Mucor spp.). Thus, 18 isolates of LAB that could inhibit all of three types of
fungi further identified in aphenotype, 3 isolates of LAB with highest
antifungal activity in identification with API 50 CHL method and identified as
Lactobacillus fermentum, with a different value of ID value, ID 99,8% (F1L-6an)
criteria : very good identification; ID 99.9% (F1L-6dsr), criteria : very good
identification , and ID 89.8% (F3L-7P) criteria : very good identification to
the genus . LAB isolates obtained can be used as starter cultures to improve
the quality offermentation to inhibit the growth of mould, mycotoxin
production, and fungicide residues so as to improve quality, safety of cocoa
concumption, and increase the price of Indonesian cocoa bean exports.
Penulis: Nurul Isnaini
Fitriyana, Sony Suwasono, Joni Kusnadi
Kode Jurnal: jppertaniandd151030
