Email this article Aplikasi bakteri asam laktat (BAL) untuk meningkatkan keamanan mikrobiologis terhadap Staphylococcus aureus pada proses olah minimal buah apel Malang (Malus sylvestris Mill.)
Abstract
titration. pH and total LAB colonies (Total Plate Count) in MRS agar medium, as well as total Staphylococcus aureus. Best inhibition-zone of S. aureus are was resulted from strain of L. brevis AE 1.6 (14.33mm). Optimum concentration to inhibit pathogenic bacteria is 10^6
cfu per mL with 30 minutes of soaking. Pathogenic bacteria life colonies decreased for 1 to 2 of log unit following soaking in optimal LAB concentration. LAB application in minimally processed apple did succeeded to increase safety against pathogens specially S. aureus. Shelf life could be extended up to 12 days with S. aureus life colonies not more than 100
cfu per g.
Keywords
Full Text:
PDFReferences
Breidt, Flemming HP (1995) Using lactic acid bacteria to improve the safety of minimally processed fruits and vegetables. J Food Technol Vol 5l(9): 44-
Daly C, Sandine WE, Elliker PR (1972) Interactions of food starter cultures
and food borne pathogens. J Milk Food Technol 35 : 349-357 .
De Vuyst L, Vandamme EJ ( 1994) Antimicrobial Potensial of Lactic Acid Bacteria. Dalam De Vuyst L, Vandarnme EJ (eds) Bacteriocins of Lactic Acid Bacteria Microbiology, Genetics and Applications. Blackie Academic and Professional, London.
Durand B (1990) Les achats des menageres de produits de 4e gamme. Infos-
CTIFL 65: 42-45, Dalam Chervin C, Boisseau P (1996). J Food Sci. 58: 399-402,
Jenie BSL, Suliantari, Nurwitri A (2000) Pengembangan Produk Makanan Tradisional Rendah Garam Berbasis Ikan Melalui Aplikasi Bakteri Asam Laktat Penghasil Bakteriosin. Laporan Penelitian Hibah Bersaing Tahun 1999 /2000. Fateta-lPB, Bogor.
Jenie BSL, Shinta Eka Rini ( 1996) Aktivitas anti Mikroorganisme dari beberapa species Lactobacillus terhadap Mikroorganisme patogen dan Perusak Makanan. Dalam Jenie BSL ( 1996) Penerapan Bioteknologi Asam Laktat pada pengawetan Ikan Rucah. Laporan Penelitian Tahun II/RUT II. Fateta-IPB, Bogor.
Jenie BSL (1996) Peranan bakteri asam laktat sebagai pengawet hayati makanan. J Ilmu dan Teknologi Pangan l(2):60-73.
Haines WC, Hannon LG ( 1973) Effect of selected lactic acid bacteria on
growth of Staphylococcus aureus and production of enterotoxin. J Appl
Microbiol 25: 436-444.
Nguyen-the C, Carlin F ( 1994) The microbiology of minimally processed
fresh fruits and vegetables. Crit Rev Food Sci Nutr 34: 371-401.
Richardson SD ( 1994) Scoping the chemicals in your drink water. Today's
Chemist at work 3(3): 29-32.
Ryall AL, Potzer WT ( 1982) Handling Transportations and Storage of Fruit
and Vegetables. The AVI Production Co Ltd, Connecticut, Salminen S, von Wright A (1998) Lactic Acid Bacteria. Microbiology and Functional Aspects. Edisi ke-2. Marcell Dekker Inc, New York.
Schved F, Lalaz,ar A, Henis Y, Juven B J (1993) Purification, partial characterization and plasmid linkage of pediosin SJ-1, a bacteriocin produced by, Pediococcus acidilactici. J Appl Microbiol 74:67-77.
Spillman H. Puhan Z. Banhagyi M (1978) Antimikrobielle aktivitaet thermophiler lactobazillen. Milchwissenschaft
: 148-153.
Vescovo M, Orsi C, Scolari C, Toniani S (1995) Inhibirory effect of selected acid bacteria on microflora associated with ready-to-use vegetables. J Appl Microbiol 2l: l2l-125.
Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
| ||
This journal is jointly published by Agricultural Products Technology Department, Mulawarman University, Indonesia and Indonesian Association of Food Technologist (PATPI) Kalimantan Timur. JTAF Today Visitors Copyright © 2025 Universitas Mulawarman Provide by e-Journal System Portal Center of Excelllence for Tropical Studies and Manage by Wisanggeni |
