Isolation and Identification of Lactic Acid Bacteria of Bekamal (Banyuwangi Traditional Fermented Meat)

Abstract Fermentation technology has been used for decades for dairy and meat products. Several studies have shown an increase in the nutritional value of fermented meat and can increase its safety and shelf life. Bekamal is a traditional fermented meat product found in Banyuwangi Regency. Lactic acid bacteria is one of the natural microbiota of meat that is widely used as a fermentation agent to maintain quality and improve the product’s hygiene and sensory properties. This study aimed to indetify lactic acid bacteria (LAB) from traditional fermented meat products, namely bekamal. Bekamal tested is meat that has undergone a fermentation process for 7, 14 and 21 days, and each fermentation time consists of one sample to be isolated and identified the presence of lactic acid bacteria in it. The results showed that in bekamal, some lactic acid bacteria were indicated by Gram staining results, namely gram-positive and catalase-positive, and the results of the CO2 production test were classified as heterofermentative bacteria. This research concluded that in bekamal, lactic acid bacteria were indicated from Lactobacillus, Streptococcus and Leuconostoc genus.