ANTIBACTERIAL ACTIVITY OF PEDIOCOCCUS ACIDILACTICI 0110<-TAT-1, LACTOBACILLUS PLANTARUM JCM-1149 AND LACTOBACILLUS CASEI NRRL-B1922 AGAINST LISTERIA MONOCYTOGENES ATCC-1194HAPPY NURSYAM
Listeria monocytogenesis a bacterial pathogen that has resistance to various chemical preservatives, particularly in the processing of fermented sausage products. Some lactic acid bacteria, such as Pediococcus acidilactici, Lactobacillus plantarum and Lactobacillus casei as starter cultures in processing are able to kill Listeria monocytogenes that contaminate food products. This study aims to determine the antibacterial activity Pediococcus acidilactici, Lactobacillus plantarun, Lactobacillus casei againts Listeria monocytogenes. The method used is descriptive method, where data are displayed as average ± STD. From the research results that Pediococcus acidilactici individually had the highest antimicrobial activity at 10.18±0.28 mm, while the combination of Pediococcus acidilactici and Lactobacillus casei had the highest antimicrobial activity at 22.54±0.58 mm.
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