Isolation and Characterization of Lactic Acid Bacteria (Lactobacillus sp.) From Sauerkraut

摘要

Sauerkraut is fermented product based on cabbage with the addition of 2.5 percent salt. Sauerkraut can last a long time and has a pretty acidic taste, this is caused by lactic acid bacteria that form during fermentation. Fermentation is a part of biotechnology that uses microorganisms as the main actors in a process. One of the microbes that determines the success of fermentation is lactic acid bacteria. The purpose of this study is to isolate LAB from Sauerkraut, the type of LAB produced microscopically. Research methods, the ingredients used are cabbage fermentation (sauerkraut), MRSa, 0.9% NaCl, crystal violet paint from biological laboratories UNP. LAB isolation from Sauerkraut done in fermentation with Sauerkraut and then plant the sauerkraut into the MRSa medium with streak plate methods. The isolates obtained were identified microscopically using a microscope with gram staining method. From the research that has been done, the following result are Obtained: Sauerkraut direcly into MRSA medium and gram staining, there were 1 7 colonies of gram-positive bacteria with bacil cell form, and negative catalase test. We can identify these colonies as Lactobacillius sp.