Identifikasi dan Uji Aktivitas Antimikrobia Bakteri Asam Laktat dari Fermentasi Singkong (Gatot) terhadap Bacillus cereus dan Aspergillus flavus

Gatot is a traditional food from fermented cassava. Lactic acid bacteria (LAB) can be found in cassava food, gatot. produce an antimicrobial compound for inhibiting pathogen microorganism. The aim of this research were isolation and identification LAB gatot activity test against Bacillus cereus Aspergillus flavus. Three isolates raw three cooked used research. Isolation was conducted using pour plate method, purification by streak the agar well diffusion molecular PCR colony method LABFw R16RDNA-1492bac primer. identified as Enterococcus sp. FTBUAJY04, FTBUAJY05, FTBUAJY06, while Lactococcus lactis strain FTBUAJY01, FTBUAJY02 dan FTBUAJY03. results obtained inhibition zone showed that all able to inhibit growth B. A. greatest shown Gt5 supernatant or L. 1.87 ± 0.67 cm2, flavus Gt6 FTBUAJY03 3.83 0.73 cm2.