The Activity Of Lactic Acid Bacteria From Ale-Ale (Fermented Clams) And Cincalok (Fermented Shrimp) As Antioxidant And Antimicrobial

Abstract

Mega Sari Juane Sofiana, Warsidah, Nora Idiawati, Syarif Irwan Nurdiansyah, Anthoni B. Aritonang, Rahmawati, Adhyanti, Dzul Fadly`

Lactic acid bacteria (LAB) have been isolated from fermented clams (Meretrix sp) called ale-ale and fermented shrimp called cincalok using the selective method of Man Rogosa Sharpe (MRS). The characteristics of LAB were gram-positive bacteria, non-spore-forming, non-motile, and facultative anaerobes. Lactic acid is produced from the anaerobic carbohydrate fermentation process. LAB activity was evaluated using the agar well diffusion method in nutrient agar (NA) media, showing that the 6-10 mm inhibition zone was categorized as moderate. The LAB inhibitory activities against Staphylococcus aureus, from ale-ale and cincalok, were 5.42 mm and 6.34 mm, respectively. Meanwhile, the LAB inhibitory activities of both fermented food against Salmonella thypi, were 6.96 mm and 7.48 mm, respectively. The antioxidant activities were relatively weak, with IC50 values of 4,061.331 ppm in ale-ale and 1,782.075 ppm in cincalok.