The Existence and Characterization of Potential Fermentative Bacteria From Fresh Sago Pith (Metroxylon sagu Rottb.)

Ika Thalia Nissa, Nurmiati Nurmiati, Putra Santoso, Periadnadi Periadnadi

Abstract


Sago is one of the largest agricultural commodities in West Sumatra. The presence of starch and fiber in sago pith is the carbon source of indigenous fermentative bacteria. The study was conducted to know the existence of indigenous fermentative bacteria and determine their potential character as lactic acid bacteria. This research was conducted using the survey method and analyzed descriptively. The result showed the presence of fermentative acid bacteria in sago pith (56 x 105 cfu/g). Isolate SG06 has a higher potential index of fermentative bacteria and was selected as a potential indigenous fermentative bacteria.


Keywords


sago pith; acid fermentative; indigenous; lactic acid bacteria; characterization

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DOI: http://dx.doi.org/10.52155/ijpsat.v36.1.4894

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