Pertumbuhan dan Produksi Bakteriosin Lactobacillus fermentum Asal Dangke pada Media Whey Dangke - Rajmi Faridah; Epi Taufik; Irma Isnafia Arief (Jurnal Agripet, 2017)
ABSTRAK.Dangke merupakan makanan khas Enrekang, Sulawesi Selatan. Dangke menghasilkan hasil sampingan yang disebut whey. Komponen nutrisi yang terkandung dalam whey dapat digunakan oleh bakteri asam laktat (BAL) untuk pertumbuhannya. Salah satu BAL yang dapat memproduksi bakteriosin yaitu Lactobacillus fermentum (L. fermentum). Strain L. fermentum asal dangke, yang digunakan dalam penelitian yaitu A323L, B323K, dan C113L. Hasil penelitian menunjukkan bahwa fase logaritmik dari L. fermentum strain A323L yaitu pada waktu inkubasi 24-28 jam, sedangkan strain B323K dan C113L pada waktu inkubasi 20-24 jam. Zona hambat dari semua strain L. fermentum termasuk kategori lemah pada media pertumbuhan whey dangke, tetapi strain C113L mempunyai daya hambat terbaik.(The Growth and Production Bacteriocin of bacteria Lactobacillus fermentum using dangke whey as medium)ABSTRACT. Dangke is a local dairy product of Enrekang, South Sulawesi. Dangke processing produced a by-product called whey. Nutritional components in whey can be utilized by lactic acid bacteria (LAB) as a nutritional source of growth. One of bacteriocin producing lactic acid bacteria is Lactobacillus fermentum (L. fermentum). L. fermentum strain isolated from dangke, which used in this research were A323L, B323K, and C113L. The results showed that logarithmic phase of L. fermentum strain A323L were occurred at the incubation time of 24-28 hours, whilst strain B323K and C113Lwere at 20-24 hours. Inhibition zone of all strain of L. fermentum was categorized as weak in whey dangke medium, but strain C113L was the best among them.