PERANAN BAKTERI ASAM LAKTAT DALAM MENGHAMBAT LISTERIA MONOYCYTOGENES BAHAN PANGAN

Abstract

Lactic acid bacteria are defined as bacteria capable of producing lactic acid from fermentable carbohydrate sources (Salminen and Wright, 1993). In the food industry, lactic acid bacteria have been widely used as starter cultures for various fermented meats, milks, vegetables and rerotians or bakeries. Originally, its role was primarily to improve the taste of fermented products. The purpose of this study was to determine the role of lactic acid bacteria in inhibiting listeria monocytogenes in foodstuffs. The method used in this research was descriptive expolarative with a cross sectional study design. The population in this study were lactic acid bacteria. Sampling used purposive sampling technique with inclusion criteria, namely listeria monocytogenes. Results obtained Lactic acid bacteria produce hydrogen peroxide in the presence of oxygen. The conclusion of this study is that among the antimicrobial compounds produced by lactic acid bacteria, recently many have been applied as antimicrobials in foodstuffs. This is because it is quite effective in inhibiting and killing the number of bacteria that are often used as food ingredients.