Characterization of lactic acid bacteria from local cow?s milk kefir

3rd International Conference on Biological Sciences and Biotechnology

Ismail, Y.S.^1 ; Yulvizar, C.^1 ; Mazhitov, B.^1

Biology Department, Faculty of Mathematics and Sciences, Syiah Kuala University, Banda Aceh

23111, Indonesia^1

关键词: Antimicrobial substance;    Biochemical tests;    Catalase activity;    Colony morphology;    Cows milk kefir;    Gram-positive bacterium;    Lactic acid bacteria;    Pathogenic bacterium;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/130/1/012019/pdf
DOI  :  10.1088/1755-1315/130/1/012019

来源: IOP

【 摘 要 】

One of products from milk fermentation is kefir. It is made by adding kefir grains which are composed of lactic acid bacteria and yeast into milk. The lactic acid bacteria are a group of bacteria that produce antimicrobial substances and able to inhibit the growth of pathogenic bacteria. In this research, the lactic acid bacteria were isolated from Aceh local cow's milk kefir to determine the genus of the isolates. The methods used in the characterization of lactic acid bacteria are colony morphology, cell morphology, and biochemical tests which includes a catalase test; 5%, 6.5%, and 10% salt endurance tests; 37°C and 14°C temperature endurance tests, SIM test, TSIA test, MR-VP test, and O/F test. Of the four isolates found from the cow's milk kefir, two isolates were confirmed as lactic acid bacteria (isolates SK-1 and SK-4). Both isolates are Gram positive bacteria, and have negative catalase activity. From the observations of colony morphology, cell morphology, and biochemical tests, it was found that the genus of SK-1 is Lactobacillus and the genus of SK-4 is Enterococcus.