The Influence of Culture Age and Soaking Time Range with Filtrate Lactobacillus Acidophilus toward the Number of Coliform Bacteria in Swordfish (auxis rochei) Stew

Abstract

This research was conducted to know the effect of culture age and soaking time range in the filtrate culture of Lactobacillus acidophilus in MRS medium towards total coliform bacteria in swordfish stew after bones were taken out from within water. This research was an experimental research conducted in the Laboratory of Food of Chemical Research Center of LIPI Bandung using completely randomized design with three replications. L. acidophilus culture age used were 10, 14, and 18 hours with a range of soaking time 30, 60 and 90 minutes. The parameters used were total coliform bacteria in swordfish stew with MPN (Most Probable Number). The results showed that treatment with a variety of culture 10 hours of immersion time in 90 minutes (MPN 0.61); culture age 14 hours of immersion time in 30,60 and 90 minutes (MPN 0.36, 0.24, 0.12) and 18 hours of immersion time in 30,60 and 90 minutes (MPN 0.49 and 0) can inhibitory the number Coliform bacteria. The culture age 18 hours of immersion time in 90 minutes inhibitory Coliform bacteria up to MPN 0 with control MPN 2.63 without soaking time or 2 log cycle inhibitory Coliform bacteria group. This treatment proved that the culture filtrate L. acidophilus can be used as bio-preservative in swordfish stew.

Keywords: lactobacillus acidophilus, MRS, swordfish, coliform