Isolation and Characterization of Lactic Acid Bacteria from Goat Milk Kefir and Coconut Milk Kefir

Abstract

: Research about isolation and identification of LAB from goat milk kefir and coconut milk kefir has been completed. The making of goat milk kefir was used 3% kefir granule (HK) and 5% kefir granule (KK) from total volume of goat milk. As well as coconut milk kefir was used 3% kefir granule (HS) and 5% kefir granule (KS) from total volume of coconut milk. The kefir beverage, conducted quality analysis with result pH 4.2% – 4.6%, water content 89.5% (HK), 89.1% (KK), 79.2% (HS) and 78.9% (KS). Protein content 3.3% (HK), 3.1% (KK), 1.7% (HS) and 1.6% (KS), fat content 3.58% (HK), 15.2% (HS), 3.61% (KK), dan 15.8% (KS), ash content 0.79% (HK), 0.54% (HS), 0.81% (KK) and 0.9% (KS). Antibacterial test was conducted by observing the clear zone for 48 hours. Using Escherichia coli and Staphylococcus aureus as the test bacteria, resulted that sample HK showed the highest level of resistance compare to other samples. Total plate count of LAB showed that sample KK has the highest number of LAB counts for 1.7 x 10 8 . Morphology characterization of those colony are round shape, convex elevation, off-white and also gram positive bacteria with six isolate rod shape cell, and two isolate coccus shape cell. The catalase and oxidase test showed that all isolate are negative catalase and negative oxidase.