Antimicrobial activity of lactic acid bacteria that were isolated from sauerkraut (asinan sawi) against pathogen bacteria

Abstract

Lactic acid bacteria are used in the production and preservation of various fermented foods such sauerkraut (asinan sawi). Beside that, lactic acid bacteria have an important role in the inhibition of pathogenic bacteria and spoilage bacteria. Lactic acid bacteria produce several antimicrobial substance including organic acids, carbon dioxide, hydrogen peroxide, diacetyl and bacteriocins which are responsible for antagonistic activities. The aim of the research was to evaluate the antimicrobial activities of lactic acid bacteria isolated from asinan sawi on the growth of Staphylococcus aureus ATCC 25923 and Escherichia coli which have been isolated from faces of diarrhea illness patient. Eight isolates lactic acid bacteria that were isolated from sauerkraut (asinan sawi): Lactobacillus AS1, Lactobacillus AS2, Lactobacillus AS3, Lactobacillus AS4, Lactobacillus AS5, Lactobacillus AS6, Lactobacillus AS7, Leuconostoc paramesenteroides were screened for their ability to inhibit the growth of S. aureus ATCC 25923 and E. coli which have been isolated from faces of diarrhea illness patient. Antimicrobial activity of lactic acid bacteria were determined by well-agar diffusion method. All cultures lactic acid bacteria had an ability to inhibit the growth of pathogen bacteria that was used in this research. The highest antimicrobial activity showed by Lactobacillus AS6 indicated by the widest of inhibition zone was 5.16 mm of E. coli and 5.50 mm of S. aureus. This research noted that all supernatant neutral of lactic acid bacteria isolate were made sub inhibitory activity both to pathogenic bacteria.