Aktivitas Kefir dan Isolat Bakteri Asam Laktat dari Kefir dalam Menghambat Pertumbuhan Staphylococcus Aureus

I Agus Adi Gunawan

Abstract


Kefir is a milk product produced in the process of bacterial and yeast fermentation that can be used as a probiotic.Lactic Acid Bacteria produce antimicrobial compounds as probiotic bacteria that can inhibit the growth of Gram-negative and Gram-positive pathogenic bacteria, one of them is Staphylococcus aureus.The purpose of this study was to determine the activity of kefir and isolates of BAL from kefir in inhibiting the growth of S. aureus bacteria.Kefir samples were obtained from the Kefir Production House in Semarang Regency.Bacterial isolation based on bacterial growth on MRS agar media which was added with CaCO3 1%.Test the ability of kefir and isolates BAL to inhibit S.aureus,analyzed based on Kruskal-Wallis.The results showed 4 BAL isolates were found,consisting of 3 isolates identified in the genera Lactobacillus (K1, K7a and K7b) and 1 isolate identified in the genus Pediococcus (K6).BAL identified by Pediococcus (K6) shows the largest inhibition zone of 22.16 mm (suspension) and 20.37 mm (supernatant).Lactobacillus (K7b) shows the largest inhibitory zone of 18.5 mm (suspension) and 20.5 mm (supernatant) while the Kefir (K) isolate shows a inhibition zone of 20.62 mm (suspension) and 18.87 (supernatant ). Based on the results of the Kruskal-Wallis test obtained significant values of p = 0,000 (p <0.05) there were significant differences in Kefir and BAL isolates in inhibiting the growth of S. aureus bacteria.


Keywords


antimicrobial; lactic acid bacteria; Staphylococcus aureus

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