Identification Of Pathogenic Bacteria In Fermented Bekamal Using B14A Isolate

Abstract

The content of protein and nutrients in beef makes microorganisms able to live and breed well, it is easy for pathogenic microorganisms to grow and make beef quickly damaged, so processing technology is needed to extend the shelf life such as fermentation techniques. Bekamal is a fermented beef product from the Banyuwangi district. Bacteria in the bekamal fermentation process are lactic acid bacteria. B14A isolate is assumed as lactic acid bacteria that isolated from bekamal which will be used as a starter for meat fermentation in this study. The purpose of this study is to determine the content of pathogenic microorganisms in fermented bekamal meat using B14A isolate. The samples used in this study were fresh beef and bekamal which was fermented by B14A isolate in 0, 7, 14, and 21 days and the commercial one for 1 month, 2 months, and 3 months. Parameters analyzed include the content of Escherichia coli, Staphylococcus aureus, and Salmonella sp. The method in this study was tested using Qualitative Descriptive Analysis with 8 samples and each consisting of 3 replications. The results showed that all samples of fresh beef were contaminated with three types of pathogens and all samples of bekamal were negative for all three types of pathogens.

Effectiveness of B14A probiotic candidates as enhancers on the physical characteristics and organoleptic properties of bekamal

“…Apart from that, the B14A isolate used was also proven to inhibit the growth of pathogenic bacteria, namely Escherichia coli, Staphylococcus aureus, and Salmonella sp. [12] hence, this B14A isolate is thought to have the potential to be a probiotic candidate isolate. Therefore, through this research, it is hypothesized that the addition of B14A isolate can influence the physical characteristics of bekamal in the form of water-holding capacity (WHC), cooking loss, yields, and organoleptic properties.…”