Antimicrobial Activity of Lactic Acid Bacteria from Bamboo Shoot Pickles Fermented at 15 oC

Abstract

Lactic Acid Bacteria (LAB) produces natural antimicrobial compounds that can inhibit and prevent the growth of spoilage bacteria. LAB can be isolated from fermented food such as pickles which fermented at cool temperature. The objective of this research to isolate and to obtain LAB from yellow bamboo (Dendrocalamus asper) shoots pickles that has antimicrobial activity against Escherichia coli and Staphylococcus aureus. It was made by submerged yellow bamboo shoots in 2.5% of brine solution and kept into sealed container then fermented at chiller (15oC) temperatures for 10 days. LAB was isolated using MRS agar and identified base on their morphological, physiological and biochemical characteristics. The result showed that LAB isolates identified as Lactobacilli and had antimicrobial activity against Escherichia coli and Staphylococcus aureus. All Lactobacilli (21 isolates) that was isolated from fermentation at 15oC were homofementative.

Keywords

• Lactic acid bacteria
• bamboo shoots pickles
• fermentation temperature
• antimicrobial activity