Happy Nursyam, A.A. Prihanto, Rahmi Nurdiani, H.S. Yufidasari
The cuurent study aims to evaluate the use of lactic acid bacteria (Pediococcus acidilactici) as a biopreservative against pathogenic contamination, specifically Escherichia coli IFO 3301. The findings provide valuable insights into the benefits of LAB as a biopreservative in fermented product processing, such as fermented catfish sausages. This research utilized a starter culture of P. acidilactici with a density of 108 CFU/mL, while the viability of Escherichia coli IFO 3301 was set at 104 CFU/mL. The study monitored the ability of indigenous starters and P. acidilactici to reduce E. coli IFO 3301 during a 28-day incubation period. Parameters observed included pH, total plate count (TPC), E. coli levels, and total LAB. The research was conducted using a descriptive approach. Data are presented as the mean ± standard deviation (SD) of three independent replicates. Based on the results, the addition of a lactic acid bacteria starter is not essential to inhibit Escherichia coli growth in fermented fish sausage; however, it accelerates the reduction of E. coli. © 2026, Egyptian Society for the Development of Fisheries and Human Health. All rights reserved.
Study program of Fishery Product Technology, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang, Indonesia; Doctoral program of Agriculture Product Technology, faculty of Agriculture, Universitas Brawijaya, Malang, Indonesia
