Characteristics of Lactic Acid Bacterium Which are Isolated From Pineapple Pickles, Cucumber and Carrots

DOI

10.2991/absr.k.200807.017How to use a DOI?

Keywords

pineapple, cucumber, pickles, Lactic Acid Bacteria, Lactobacillus sp

Abstract

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.

Copyright

© 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/).

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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  -