| dc.description.abstract | Th is study aimed to determine the lactic acid bacteria (LAB) that play a role during the fermentation of 15 days in the bakasang fermentation products. Th e pH and total acid, total plate count and lactic acid bacteria was measured during the fermentation process followed by morphological and biochemical tests. Th e trend decline in pH bakasang samples was caused by lactic acid which was the activity of LAB. Th ere are three identifi ed species Lactobacillus acidophilus and L. plantarum with the characteristics of Gram-positive rods, nonspore-forming, non-motile, indole negative, catalase negative, oxidase positive, varied Citrate Test, (Voges-Proskauer) VP varies, methyl red (MR) positive, varied fermented carbohydrate test. Streptococcus faecalis with characteristics of Gram-positive cocci, non-motile, catalase-negative, indole negative, VP positive, citrate negative, positive carbohydrate fermentation test. | id |
