DOI : https://doi.org/10.18517/ijaseit.5.2.506

Preliminary Identification of Inhibition Activities towards Eschericia coli and Salmonella spp. by Pickle’s Indigenous Halotolerant Bacteria

Gemilang Lara Utama (1), Fannisa Putri (2), Hanna Indah (3), Roostita Balia (4)
(1) Faculty of Agro-Industrial Technology, University of Padjadjaran, Jl. Raya Bandung Sumedang KM.21, Sumedang, 45363, Indonesia
(2) Faculty of Agro-Industrial Technology, University of Padjadjaran, Jl. Raya Bandung Sumedang KM.21, Sumedang, 45363, Indonesia
(3) Faculty of Agro-Industrial Technology, University of Padjadjaran, Jl. Raya Bandung Sumedang KM.21, Sumedang, 45363, Indonesia
(4) Faculty of Animal Husbandry, University of Padjadjaran, Jl. Raya Bandung Sumedang KM.21, Sumedang, 45363, Indonesia
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How to cite (IJASEIT) :
Lara Utama, Gemilang, et al. “Preliminary Identification of Inhibition Activities towards Eschericia Coli and Salmonella Spp. By Pickle’s Indigenous Halotolerant Bacteria”. International Journal on Advanced Science, Engineering and Information Technology, vol. 5, no. 2, Apr. 2015, pp. 123-5, doi:10.18517/ijaseit.5.2.506.
Citation Format :
Research objectives was to determine inhibition activities towards E. coli and Salmonella spp. by pickle’s indigenous halotolerant bacteria. Experimental methods used in the research and data were analyzed descriptive-exploratory. In order to determine pickle’s indigenous halotolerant bacteria, three isolates cultured on Nutrient Agar (NA) with addition of 5 and 10% (w/v) NaCl then the total bacteria population counted. Escherichia coli and Salmonella spp. inhibition activities determined by diffusion well method on NA. Results showed that isolate P3 shown halotolerant characteristic with total bacteria population of 5.3 x 105 cfu/g on 5% NaCl then decreased into 5.2 x 103 cfu/g on 10% NaCl with no inhibition clear zone towards E.coli and 7.5 mm inhibition clear zone towards Salmonella spp..
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