Karakterisasi Bakteri Asam Laktat Termofilik dari Kawah Putih Gunung Pancar, Bogor

Abstract

Lactic acid bacteria (LAB) commonly found in fermented dairy products are known to have advantageous effects for health. Thus, they can add the value of milk based products, such as yoghurt, cheese, and kefir. The aim of the study was to characterize thermophilic LAB on its ability to carry out metabolism at high temperature. Exploration of this bacteria was carried out at extreme environment of Indonesia as habitat for thermophilic, the White Crater of Mount Pancar, Bogor. Characterization of thermophilic LAB was conducted at pH of 3, 5, 7, and 9 with variation temperature at 30ºC, 45ºC, 60ºC, and 75ºC. Quantitative determination of bacteria was based on turbidimetry method, Plate Count, and analysis on ability of acid production in milk medium under optimum conditions at 45˚C and 60˚C for 60 hours with 12 hours intervals. Results showed that thermophilic LAB has optimum condition at pH 7 with incubation temperature between 45˚C-60˚C, and incubation period at the optimum number of cell was about 20 hours. The ability of acid production in milk medium at 45˚C-60˚C was 0.16%-0.27% after 12-24 hours. The study showed that there was thermophilic LAB present in the local environment and needs further identification.