ANTIMICROBIAL ACTIVITY OF LACTIC ACID BACTERIA ISOLATED FROM RABBIT MEAT BEKASAM ON GRAM POSITIVE AND NEGATIVE BACTERIA

Eka Wulandari, Husmy Yurmiati, Toto Subroto, Kusmajadi Suradi

Abstract
   Bekasam is a traditional fermentation product made from rabbit meat that is an adaptation of fish fermentation which are often consume in several regions in Indonesia. The fermentation process is spontaneous and the bacteria growing are dominated by Lactid Acid Bacteria. The aim of this study was to study the antimicrobial activity of lactic acid bacteria isolated from rabbit meat bekasam against gram-positive pathogenic bacteria (Staphilococcus aureus, Listeria monocytogenes) and gram-negative (Salmonella thypimurium, Eschericia coli). Eleven isolates of LAB were isolated from rabbit meat bekasam and the antimicrobial activity was measured during fermentation. The results showed that the highest inhibition of antibacterial activity was obtained from isolate 6.1 which the clear zone were 16.4 mm for S. Aureus, 12.5mm for L. monocytogenes, 15.2 mm for S. thypimurium and 13.1mm for E. coli.

Key words: bekasam, fermentation, lactid acid bacteria, antimicrobial activity