Aktivitas antimikroba Lactobacillus sp. hasil isolasi dari daging sapi terhadap bakteri patogen gram positif dan gram negatif
Meat sold ill traditional markets commonly has low physical-chemical quality. It's often dark in color, firm and dry and has high water holding capacity or known as DFD meat. Those characteristic make it undesirable to customer. Besides, high pH value makes it available to pathogenic ~nicroor.ganismt o grow. The qualities of DFD meat can be enhanced by ferment it with starter bacteria. Adaptable starter cultures are a syarat to obtain optimum fermentation. Another important sjarat is starter cultures ability to produce antimicrobials so it can be maintain product's shelf-life and also regarded it as functional food product. The objectives of this research was to study microbial activity Lnctobacillzrs sp. isolated from meat that prepared for starter c131ture of meat fermentation.