Antimicrobial Activity of Lactic Acid Bacteria Isolated from Budu of West Sumatera to Food Biopreservatives

Abstract

Budu is a traditional fermented fish product which are produced and distributed within a specific area in the province of West Sumatera prepared from Spanish mackerel (Scomberomorus guttatus). The samples were obtained from the small scale domestic factory. The aim of this research are to isolate and identify Lactic Acid Bacteria (LAB) activity from budu with pathogen bacteria (Escherichia coli, Staphylococcus aureus, Salmonella thypi, Bacillus subtilis and Listeria monocytogenes) followed identified by PCR. The bacteria isolated were growth on medium Glucose Tripton Agar (GTA) supplement with CaCO3 and then performed purification by plate out on deMan Rogosa and Sharpe (MRS) Agar. It was found 138 isolates of LAB showed with clear zone around the culture and 8 isolates (B2, B4, B5, B9, B11, B13, B28 and B34) has been antimicrobial activity against the growth of pathogenic bacteria. The results showed that isolates B28 had the highest antimicrobial activity against all bacteria test, with a range of inhibition zone 14-35 mm, gram positive, spore former bacil, motility and catalase positive. Based on morphological examination and PCR analysis, the isolate B28 was primarily identified as Bacillus cereus strain HVR22 bacteria.