The Isolation of Lactic Acid Bacteria from Tape Gambut and Their Potential to Inhibit Shigella dysenteriae ISOLASI BAKTERI ASAM LAKTAT DARI TAPE GAMBUT DAN POTENSINYA DALAM MENGHAMBAT BAKTERI Shigella dysenteriae
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Abstract
Tape gambut is a fermented product from South Kalimantan that has the potential to contain LAB as a probiotic candidate. LAB is known to produce antimicrobial compounds such as organic acids, hydrogen peroxide, and bacteriocins, which can inhibit intestinal pathogenic bacteria such as S. dysenteriae, the main cause of shigellosis. This study aims to isolate LAB from tape gambut and identify its antibacterial activity against S. dysenteriae. This laboratory experimental study was conducted by isolating lactic acid bacteria (LAB) from tape gambut using MRSA medium through serial dilution. Isolate identification was performed macroscopically, by Gram staining, and biochemical tests. Antibacterial testing against S. dysenteriae was performed using the disk diffusion method on MHA medium, incubated at 37°C for 24 hours, and the inhibition zone was measured using a caliper. Biochemical tests showed that all isolates had characteristics similar to LAB, all isolates were Gram-positive, catalase-negative, motility-negative, and had a fermentative pattern on TSIA. All isolates tested using the disk diffusion method did not form inhibition zones on MHA medium, thus showing no antibacterial activity against S. dysenteriae under these test conditions. Tape gamhut contains bacteria with LAB characteristics, but the isolates obtained did not show inhibitory activity against S. dysenteriae. Further research with fermentation optimization and molecular identification is needed to assess its probiotic potential.
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