ISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT INDIGENOUS DARI FERMENTASI ALAMI BIJI KAKAO SEBAGAI KANDIDAT AGEN ANTIKAPANG

Nurul Isnaini Fitriyana, Sony Suwasono, Joni Kusnadi

Abstract


This research have focused on isolation and identification of lactic acid
bacteria (LAB) with potential antifungal which candidate as biopreservative
microorganisms. LAB produce bioactive compound with antifungal activity. Thus, of a
total of 69 lactic acid bacteria isolated and 39 isolates further tested its antifungal
activity. Indigenous moulds that will be tested for antifungal activity of LAB were
obtained from unfermented cocoa beans. There were black mould (allegedly Aspergillus
niger), green mould (allegedly Aspergillus fumigatus) and grayish white mold (allegedly Mucor
spp.). Thus, 18 isolates of LAB that could inhibit all of three types of fungi further identified in a
phenotype, 3 isolates of LAB with highest antifungal activity in identification with API 50 CHL
method and identified as Lactobacillus fermentum, with a different value of ID value, ID
99,8% (F1L-6an) criteria : very good identification; ID 99.9% (F1L-6dsr), criteria : very
good identification , and ID 89.8% (F3L-7P) criteria : very good identification to the genus .
LAB isolates obtained can be used as starter cultures to improve the quality of
fermentation to inhibit the growth of mould, mycotoxin production, and fungicide
residues so as to improve quality, safety of cocoa concumption, and increase the price
of Indonesian cocoa bean exports.

Keywords


cacao fermented, lactic acid bacteria, antifungal, API 50 CHL



DOI: https://doi.org/10.21107/agrointek.v9i1.2122

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