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Abstract
Lactic acid (C2H5COOH) is the organic acid that can serve as a food preservation. The group of bacteria which can produce lactic acid in their fermentation process known as Lactic Acid Bacteria (LAB). A fundamental biochemical change of fermentation is that an acidic environment is created. Many harmful organisms cannot exist in acidic solution so the fermentation productions are save to eat. Fermented Durian is the fermented food prepared from spontaneous fermentation of durian (Durio zibethinus) with or without salt by wild bacteria. The research was conducted to isolate and identify lactic acid bacteria in tempoyak. The data in this study were laboratory analysis. Samples were collected weekly in a month analyzed microbiologically from traditionl markets in Bengkulu. There were four species of lactic acid bacteria involved in fermented durian namely Leuconostoc mesentroides, Pediococcus acidilactici, Lactobacillus plantarum, and Lactobacillus curvatus.
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References
- Amiza Mat Amin, Zakiah Jaafar and Ng, Lay Kim. 2004. Effect of Salt on Tempoyak Fermentation and Sensory Evaluation. Journal of Biological Science 4 (5): 650-653, 2004.
- Buhanan, R.E dan Gibbons, N.E. 1976. Bergey’s Manual of determinative BacterBacteriology, 8th Ed. Baltimore: The Williams and Wilkins Company, Baltimore.
- Dewan Riset Nasional. 1995. Makanan Tradisional. Widya Karya Nasional Makanan Tradisional 6-8 Juni 1995. Jakarta.
- Dyson,S and Roger McShane. 2009. Fermented Food: The benefits and necessity of fermenting as a process. Food Article : 1 – 4.
- Fleming, H.P. 1988. Fermented Vegetable in Rose, A.H (Ed) Economic Microbiology, Fermented Food. Academic press. New York.
- Keith H. Stainkraus ( 2010). Indigenous Fermented Food Technologies For Small-scale Industries. Institute of Food Science, Cornell University, Geneva, New York, USA.
- Leisner, JJ, M.Vancanneyt, B. Rusul, Pot,K Lefebvre, A. Fresi and L.K. Tee. 2001. Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia. Int. J. Food Microbiol., 63: 149-157.
- Prescott, S.C dan Dunn. 1958. Industrial Microbiology. 3Ed. Internasional Student Edision. McGrawHill Book Company. New York.
- Speck, M. L. 1976. Compedium of Methods for the Microbiological Examination of Food. American Publich Health Association Washington D.C.
- Stamer,J.R. 1979. The lactic acid bacteria : Microbes of diversity. Food Technology. I : 60-65
References
Amiza Mat Amin, Zakiah Jaafar and Ng, Lay Kim. 2004. Effect of Salt on Tempoyak Fermentation and Sensory Evaluation. Journal of Biological Science 4 (5): 650-653, 2004.
Buhanan, R.E dan Gibbons, N.E. 1976. Bergey’s Manual of determinative BacterBacteriology, 8th Ed. Baltimore: The Williams and Wilkins Company, Baltimore.
Dewan Riset Nasional. 1995. Makanan Tradisional. Widya Karya Nasional Makanan Tradisional 6-8 Juni 1995. Jakarta.
Dyson,S and Roger McShane. 2009. Fermented Food: The benefits and necessity of fermenting as a process. Food Article : 1 – 4.
Fleming, H.P. 1988. Fermented Vegetable in Rose, A.H (Ed) Economic Microbiology, Fermented Food. Academic press. New York.
Keith H. Stainkraus ( 2010). Indigenous Fermented Food Technologies For Small-scale Industries. Institute of Food Science, Cornell University, Geneva, New York, USA.
Leisner, JJ, M.Vancanneyt, B. Rusul, Pot,K Lefebvre, A. Fresi and L.K. Tee. 2001. Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia. Int. J. Food Microbiol., 63: 149-157.
Prescott, S.C dan Dunn. 1958. Industrial Microbiology. 3Ed. Internasional Student Edision. McGrawHill Book Company. New York.
Speck, M. L. 1976. Compedium of Methods for the Microbiological Examination of Food. American Publich Health Association Washington D.C.
Stamer,J.R. 1979. The lactic acid bacteria : Microbes of diversity. Food Technology. I : 60-65