By: Afifah Khairunnisa Baasir
ABSTRACT
Lactic acid bacteria (LAB) is a group of microaerophilic bacteria that can metabolize carbohydrates with fermentation to form lactic acid as its end product. Lactic acid bacteria are generally recognized as safe (GRAS) and have been used for centuries in food processing (either plant-based or animal-based). Lactic acid fermentation can be bothered by the existence of bacteriophage in its medium. The effects are a failure in forming flavor, taste, and texture, delaying lactic acid production, and leading to fermentation failure. This paper is discussed how bacteriophage infects LAB and disrupt their cell and how to minimize the amount of bacteriophage in the fermentation medium. Hopefully, this paper can help to reduce lactic acid fermentation failure, especially that caused by bacteriophage.
Keywords: LAB, bacteriophage, fermentation, failure
*This poster was presented in The 6th International Conference of Indonesian Society for Lactic Acid Bacteria and Gut Microbiota (6th ISLAB) on 13th August 2021
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