Profil Fenotifik Bakteri Asam Laktat yang Berasal dari Daging Sapi

Abstract

The aim of this research was to observe the fenotipic profile of twenty-eight lactid acid bacteria (LAB) isolated from fresh meat. Those characteristic is determined by growing the lactid acid bacteria tested on MRS media i) at different temperature conditions; that contained ii) 6.5% concentration of NaCl or iii) amoxilin and chloramphenicol antibiotic and incubated at 37oC for 24-48 hours. The data were analyzed using ANOVA with GLM procedure, which is provided by MINITAB. Dissimilarity of 28 LAB isolate and treatment as an interaction became the first major concern of this study. The result showed that depends on its growth temperature the LAB could be grouping as mesofilic bacteria (27 isolates LAB) and one of them categorized as thermofilic bacteria. Supplementation of 6,5% NaCl in MRS media was not influenced the growth of LAB, and all of the 28 isolates showed a normal growth in this media after incubated at 37 °C for 48 hours. Addition of antibiotic in the media influenced significantly the growth of LAB tested. Base on its capability to grow well at different temperatures and in MRS media contained NaCl 6,5%, also, especially base on its high tolerancy to growth at gastrointestinal tract condition(Wijayanto, unpublished), three isolates there were 1B1, 2B4 and 1A5, were selected and tested in MRS broth contained different antibiotics. The result found that isolat LAB 1A5 was the most sensitive to chloramphenicol. The growth of LAB 1B1 and 2B4 in MRS broth contained amoxicillin were better than others showed by the population reduction that not more than 2 log. Keywords : Lactic acid bacteria, growth, temperature, NaCl 6.5%, antibiotic