Isolasi bakteri asam laktat dari tape ketan dan potensinya sebagai agen antikapang terhadap pertumbuhan Aspergillus flavus

Abstract

Food contaminated by pathogenic microbes is very dangerous to consume, especially if the microbes can produce toxins. Aspergillus flavus is one of the causes of food poisoning because it produce aflatoxin  that can threaten food safety. The use of biological agents as an antifungal can be used as a solution to overcome this. Lactic acid bacteria (LAB) can produce compounds that are able to inhibit the growth of pathogenic organisms in food. The research aims to isolate LAB derived from tape ketan (fermented glutinous rice) and identify the morphologically and test the ability of antifungal activity against Aspergillus flavus. The isolation method uses multilevel dilution and spread plate on MRSA. Morphological characterization including macroscopic and microscopic. The antifungal test uses the agar well diffusion method. Seven isolates of LAB were isolated. The results of antifungal activity tests for cells and cell-free supernatant of LAB, all isolates showed inhibition of Aspergillus flavus, whereas for the neutralized cell-free supernatant test isolates BALTD5, BALTD6 and BALTD7 had no inhibition.