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Isolation And Identification Of Lactobacillus From Meat For Use As A Biopreservatives In Meat And Meat Products
Isolation And Identification Of Lactobacillus From Meat For Use As A Biopreservatives In Meat And Meat Products
Lengkey Hendronoto A. W , Þogoe I, Taªbac B. A, Balia Rostita L.
Unpad,Faculty of Animal Husbandry
Inggris
Unpad,Faculty of Animal Husbandry
biopreservatives., Lactic Acid Bacteria
Lengkey Hendronoto A. W , Þogoe I, Taªbac B. A, Balia Rostita L.
Unpad,Faculty of Animal Husbandry
Inggris
Unpad,Faculty of Animal Husbandry
biopreservatives., Lactic Acid Bacteria
Twenty five presumptive isolates of lactic acid bacteria, from raw meat and meat products, were isolated and identified. The results of the standard physiological and biochemical tests, 3 identified isolates of Lactococcus lactis ssp. lactis 1, 2 of Lactococcus lactis ssp. lactis 2, 7 ofLactobacillus fermentum 1, 8 isolates of Lactobacillus paracasei ssp. paracasei 1, 3 of Lactobacillus plantarum 1, and 2 of Lactobacillus rhamnosus. These strains results of this study, indicated that the presence of heterofermentative Lactobacillus in the meat and meat products. Characterization of the microbial metabolic product for antimicrobial agents reveals that lactic acid may be responsible for the inhibition of the indicator organisms.