The Use of Pediococcus halophillus FNCC-0032 and Pediococcus acidilactici F-11 to Suppress the Population of Salmonella – Shigella and Enterobacteriaceae in Jambal Roti (Fermented Fish)

DOI

10.2991/absr.k.210810.038How to use a DOI?

Keywords

Pediococcus halophillus, Pediococcus acidilactic, Salmonella – Shigella

Abstract

Jambal roti is a fermented product from Manyung fish, which is quite famous in Java. The term ‘jambal roti’ refers to the salting and drying of fish. Manyung fish are easily damaged so that they need to be preserved by salting. The use of 30% salt in traditional production makes the product too salty. However, the decreasing amount of salt will lead to the growth of pathogenic bacteria such as Salmonella - Shigella and Enterobacteriaceae. This study examines the potential of Pediococcus halophillus FNCC-0032 and Pediococcus acidilactici F-11 in the making of jambal roti, with different variations of salt concentration (20%, 25% and 30%), to reduce the saltiness of the product and to eliminate the pathogenic bacteria. The results showed the use of Pediococcus halophillus FNCC-0032 (1.48 log CFU/gram to zero) with 25% and 30% salts compared to controls (without the application of Pediococcus sp)) and Pediococcus acidilactici F-11 could reduce the number of Salmonella Shigella bacteria. Compared to the control treatment, use of Pediococcus sp with 25% and 30% salinity (3.48 log CFU/gram to 2.0 log CFU/gram) could reduce the number of Enterobacteriaceaethe amount of Salmonella - Shigella and Enterobacteriaceae tended to be stable (on 2.0 log CFU/gram) with the treatment of Pediococcus halophillus FNCC-0032 and Pediococcus acidilactici F-11 application at 20% salinity.

Copyright

© 2021, 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  - M Karyantina
AU  - S Anggrahini
AU  - T Utami
AU  - E S Rahayu
PY  - 2021
DA  - 2021/08/12
TI  - The Use of Pediococcus halophillus FNCC-0032 and Pediococcus acidilactici F-11 to Suppress the Population of Salmonella – Shigella and Enterobacteriaceae in Jambal Roti (Fermented Fish)
BT  - Proceedings of the 10th International Seminar and 12th Congress of Indonesian Society for Microbiology (ISISM 2019)
PB  - Atlantis Press
SP  - 219
EP  - 225
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.210810.038
DO  - 10.2991/absr.k.210810.038
ID  - Karyantina2021
ER  -