Characteristics of Lactic Acid Bacterium Which are Isolated From Pineapple Pickles, Cucumber and Carrots
- 10.2991/absr.k.200807.017How to use a DOI?
- pineapple, cucumber, pickles, Lactic Acid Bacteria, Lactobacillus sp
Pickles are made from a mixture of chunks of pineapple, cucumber and carrot with addition of 2.5 percent salt, 2.5% sugar and 2.5% cayenne papper. Pickles are served as a side dish at restaurants, which serve fried foods or meats such as mutton, soto and fried rice. Besides the unique taste of pickles, a mixture of salty, sweet and spicy, pickles also have benefits for maintaining cholesterol levels in the body. Cholesterol levels in the body can be lowered by Lactic Acid Bacteria. Lactic Acid bacteria, especially the genus Lactobacillus, are part of the normal flora in the human digestive tract, and is a probiotic that can have beneficial effects on health. This research aims to know the characteristics of LAB originated pickles. Tools and materials used consist of pineapple pickles, cucumber and carrots fermentation. LAB isolation from pickles done in fermentation and then plant to specific medium with pour plate method, then identified microscopically. The results obtained from this study were 9 isolate LAB from suerkraut, its caracteristics are negative catalase test.
- © 2020, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Indra Hartanto AU - Resti Fevria AU - Vauzia PY - 2020 DA - 2020/08/07 TI - Characteristics of Lactic Acid Bacterium Which are Isolated From Pineapple Pickles, Cucumber and Carrots BT - Proceedings of the International Conference on Biology, Sciences and Education (ICoBioSE 2019) PB - Atlantis Press SP - 71 EP - 73 SN - 2468-5747 UR - https://doi.org/10.2991/absr.k.200807.017 DO - 10.2991/absr.k.200807.017 ID - Hartanto2020 ER -