Isolasi dan Karakteristik Bakteri Asam Laktat (BAL) dari Nira Nipah (Nypa fruticans) Terfermentasi

Abstract

Lactic acid bacteria were bacteria that have a very large contribution in food and often used as natural preservative fermented food products. The objectives of this observation were (i) to determine any lactic acid bacteria in site of fermented palm (Nypa fruticans) juice, and (ii) to determine the characteristics of those bacteria, macroscopically and microscopically. This research used descriptive qualitative method by carrying out in three stages; fermentation process, sample & media preparation, isolation and characterization (including biochemical test). The result shows there were two isolates identified which were coded as NN1 and NN2. Gram staining shows that both isolates were bacilli and gram positive purples. It was concluded that the characteristics of NN1 and NN2 were very similar. Therefore, it was expected that the two isolates were the same species.