SCREENING OF ANTIBACTERIAL ACTIVITY AND MOLECULAR IDENTIFICATION OF LACTIC ACID BACTERIA FROM CABBAGE (BRASSICA OLERACEA L.) FERMENTATION ON SHIGELLA DYSENTERIAE PATHOGENIC BACTERIA
Fitri Yuniarti1, Wahyu Hidayati1, Puji Astuti1, Khansa Nabilah1
1Fakultas Farmasi dan Sains Universitas Muhammadiyah Prof Dr Hamka
Jl Delima II/IV Klender, Jakarta Timur, 13460
Abstract
ABSTRACT Lactic Acid Bacteria (BAL) are often found naturally in food ingredients such as vegetables and fruits. Cabbage fermentation is one of the best sources of Lactic Acid Bacteria which contain antibacterial compounds such as bacteriocin, hydrogen peroxide, and organic acids. This study purpose are to isolate BAL, screen the antibacterial activity, and identification of molecular of selected isolates. This study was initiated with Lactic Acid Bacteria isolation from cabbage fermentation, followed by screening for antibacterial activity by disc diffussion method and identification of molecular isolates which having the highest antibacterial activity by PCR method. After isolation, 6 isolates were obtained: K31, K32, K33, K34, K35 and K36. The result of antibacterial activity test showed that K32 isolate had the highest activity against bacterium of Shigella dysenteriae. Molecular identification with PCR method and sequencing of amplification results showed that K32 isolates having 99% similarity level to lactobacillus buchneri JCM 115 strain. From the results of the study it can be concluded that cabbage fermentation contains Lactic Acid Bacteria which have antibacterial activity against Shigella dysenteriae.
Keywords: Cabbage Fermentation, Lactic Acid Bacteria, Antibacterial, Shigella dysenteriae, PCR
Topic: Bioteknologi dan Molekular Tanaman Obat