Literature Review: Bakteri Asam Laktat Dari Dadih Minangkabau: Keragaman, Karakteristik, Dan Potensi Aktivitas Antibakteri

Authors

  • Rahmi Adzra Haura Padang State University

DOI:

https://doi.org/10.30605/wmgnc484

Keywords:

Aktivitas Antibakteri, Bakteri Asam Laktat, Dadih, Fermentasi, Probiotik

Abstract

Dadih merupakan produk susu fermentasi tradisional khas Minangkabau, Sumatera Barat, yang diproduksi melalui fermentasi spontan susu kerbau dalam tabung bambu. Produk ini telah lama dikenal sebagai sumber bakteri asam laktat (BAL) yang kaya dan beragam, dengan potensi manfaat sebagai agen probiotik, antibakteri, antioksidan, dan biopreservatif alami. Artikel review ini mengintegrasikan temuan dari berbagai studi ilmiah mengenai keragaman spesies BAL yang diisolasi dari dadih, karakteristik morfologi dan biokimianya, serta potensi aktivitas antibakterinya terhadap bakteri patogen pangan, terutama Escherichia coli dan Staphylococcus aureus. Kajian literatur menunjukkan dominasi genus Lactobacillus, Lactococcus, Pediococcus, Enterococcus, Weissella, dan Leuconostoc dalam komunitas BAL dadih. Aktivitas antibakteri BAL dadih diperantarai oleh produksi senyawa bioaktif seperti asam laktat, hidrogen peroksida, diasetil, dan bakteriosin, dengan mekanisme kerja yang melibatkan permeabilisasi membran sel dan gangguan sintesis dinding sel patogen. Isolat BAL dari dadih secara konsisten menunjukkan penghambatan lebih kuat terhadap bakteri Gram-positif (S. aureus) dibandingkan Gram-negatif (E. coli), yang dikaitkan dengan perbedaan struktur dinding sel. Dadih Minangkabau berpotensi besar sebagai sumber BAL unggulan untuk pengembangan probiotik dan biopreservatif pangan berbasis kearifan lokal

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Published

2026-05-11

Issue

Vol. 11 No. 2 (2026): April - Juni 2026

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Articles

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Copyright (c) 2026 Rahmi Adzra Haura, Dandy Yusuf, Dwi Hilda Putri

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How to Cite

Literature Review: Bakteri Asam Laktat Dari Dadih Minangkabau: Keragaman, Karakteristik, Dan Potensi Aktivitas Antibakteri. (2026). Jurnal Biogenerasi, 11(2), 723-728. https://doi.org/10.30605/wmgnc484