CHARACTERISTICS, STABILITY AND ANTIMICROBIAL ACTIVITY OF LACTIC ACID BACTERIA (Leuconostoc sp) ISOLATED FROM BROILERS CAECUM DURING STORAGE

Lactic acid bacteria (LAB) is one of the natural microbe which widely used as fermentation agents. The purpose of this study was to examine the characteristics, stability and antimicrobial properties of lactic acid bacteria (Leuconostoc sp) isolated from broilers caecum during storage. This research was conducted by the Complete Randomized Design with 4 treatments (time of storage: 0, 2, 4 dan 6 weeks) with 12 replications. Parameters observed were total number and stability properties of Leuconostoc sp isolate which known as lactic acid bacteria. The results obtained total number of Leuconostoc sp isolate were significantly (P<0.05) decreased from 8 x 107 to 1 x 103 Colony Forming Unit (CFU)/mL during storage. Stability properties of Leuconostoc sp isolate were not affected by the time of storage. Antimicrobial activity of Leuconostoc sp were significantly (P<0.05) decreased from 9.94 to 8.68, 7.23 and 6.14 mm during storage at 2, 4 and 6 weeks.