Isolation and Characterization of Lactic Acid Bacteria (Lactobacillus sp) from Sauerkraut with the Addition of Sugar

Abstract

Sauerkraut is a conventional biotechnology product in the field of food, made from cabbage with the addition of 2.5 percent salt and 2,5% sugar. Sauerkraut is made by a fermentation process that occurs naturally without the additional of microbes from the outside with the help of indegenic microflora. One of the microbes that determines the success of fermentation is lactic acid bacteria. The purpose of this study is isolate LAB from Sauerkraut with the addition of sugar, the type of LAB produced microscopically. Research methods, the ingredients used are cabbage fermentation (sauerkraut), MRSa, 0,9% NaCl, crystal violet paint from biological laboratories UNP. Isolation LAB from Sauerkraut done in with fermentation Sauerkraut and then plant the sauerkraut into the MRSa medium with streak plate methods. The isolates obtained were identified microscopically using a microscope with gram staining method. From the research that has been done, the following result are obtained : Sauerkraut direcly into MRSa medium and gram staining, there were 29 colonies of gram positive bacteria with bacil cell form, and negative catalase test. We can identify this colonies as Lactobacillius sp.