Antibacterial Activity of Lactic Acid Bacteria Isolates Mountain Rice Wash Water (Mayas Rice) Against Propionibacterium acnes
DOI:
https://doi.org/10.70392/jpns.v3i1.42Keywords:
Lactic Acid Bacteria (LAB), Rice water, Propionibacterium acnes, Fermentation, AntibacterialAbstract
This study aims to explore the antibacterial activity potential of fermented dragon fruit peel juice (Hylocereus polyrhizus) fermented using Lactic Acid Bacteria (LAB) isolated from rice washing water (Beras Mayas). The process begins with the preparation of dragon fruit peel samples, which are washed, peeled, and mashed to obtain the juice. The juice is pasteurized and inoculated with a 5% LAB starter, with the addition of a 10% sugar solution before being incubated for 3, 7, 12, and 17 days at 37ºC. pH measurements were taken during fermentation, showing a significant decrease in pH, reaching the lowest value of 3.76 on day 17. The antibacterial activity was measured using the well-diffusion method with the fermented juice at a concentration of 100%, showing a very strong inhibition zone (>20 mm) against Propionibacterium acnes on day 7. The results indicate that the pH changes during fermentation are closely related to the antibacterial activity
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Copyright (c) 2026 M. Arifuddin, Islamudin Ahmad, Arsyik Ibrahim, Baso Didik Hikmawan, Hifdzur Rashif Rija'i, Riki Riki, Erwin Samsul, Iswahyudi Iswahyudi, Arfina Sukmawati Arifin, Arfiani Arifin, Rezti Amanda, Laode Rijai (Author)
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