Dengke Naniura Sumber Bakteri Asam Laktat
Sari
Dengke naniura is a traditional food of the Tapanuli people, North Sumatra. This food is processed without cooking with fire, and it is possible that during the processing lactic acid bacteria will grow. This study aims to obtain lactic acid bacteria isolates from dengke naniura. The first step of this research is to make dengke naniura; and followed by the isolation of lactic acid bacteria from dengke naniura using de Man Rogose and Sharpe media, in order to obtain isolates of lactic acid bacteria with general characteristics; and characterization was carried out to determine the specific characteristics of lactic acid bacteria isolates included the Gram stain test, motility test, catalase reaction test, shape, and ability to survive at various acids. The isolation results obtained as many as 17 isolates suspected of being lactic acid bacteria as indicated by the presence of a clear zone around the isolates. The characterization of lactic acid bacteria showed that all isolates were Gram positive, rod and spherical in shape, non-motile, and could grow at low acidity pH 2.5 The catalase test showed that 17 isolates reacted negatively to catalase.
Keywords: dengke naniura, lactic acid bacteria, isolation.
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