Characteristics of Lactic Acid bacteria isolated from traditional fermented fish
نویسندگان
چکیده
Abstract. Novia R, Ardiningsih P, Adhityawarman, Sarwiyati. 2022. Characteristics of Lactic Acid bacteria isolated from traditional fermented fish. Biodiversitas 23: 5662-5669. acid (LAB) are commonly involved in most food fermentation and contribute to the process’s quality safety. The study investigates characteristics LAB buduk, pekasam, pekasam ale-ale. Twelve colonies each sample were identified based on morphology biochemical test. ale-ale isolates as Pediococcus sp. strain A1 A3; Enterococcus A2 A4. buduk Streptococcus B1, B2 B4, B3. P1, P2 P4, Lactobacillus P3. showed antimicrobial activities while P3 P4 could grow at pH 1. Two including P1 amylase activity A3, B2, B3 protease activity. All produced organic acids with varying concentrations different incubation times. Furthermore, those various fish fermentations genera characteristics. was best initiate a probiotic candidate their
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ژورنال
عنوان ژورنال: Biodiversitas
سال: 2022
ISSN: ['1412-033X', '2085-4722']
DOI: https://doi.org/10.13057/biodiv/d231116