PUTERI NILAM SARI

20031093

1. Buat grafik pertumbuhan mikroba

a. Normal

b. Sinergis
 c. Antagonis

2. Buat dalam tabel berbagai mikroba yang diperlukan untuk membuat bahan pangan
fermentasi

No Bahan Pangan Mikroorganisme

1. Ketela pohon Corynebacterium sp.

1. (singkong) Geotricum sp.
2. Ikan` Bacillus pumilus Bacillus
2 licheniformis
.
3. Jagung Corynebacterium sp
3. Aerobacter sp.
S. cereviseae Lactobacillus sp.
Candida mycoderma

4. Daging Pediococcus cerevisiae

4. Lactobacillus plantarum
Lactobacillus curvatus
5. Susu Yoghurt Streptococcus
5. Thermophilus
L. bulgaricusa
6. Keju Streptococcus
6. “cotttage” diacetyactisa
7. Keju “Camembert” dan S. cremorisa
7. “Brie S. lactisa
Panicillium caseicoluma
8. Keju S. cremorisa
8. “Chedar” S. lactisa
S. diacetylactisa
Lactobasillia
9. Sayur- sayuran Lactobacillus
9. (ketimun dan kubis) Mesenterioides
L. brevis
Penicillium cerevisiae
L. plantarum
10. Bir Ale Saccharomyces cerevisiae
10 (“top yeast”)

11. Bir “lager” Saccharomyces carlesbergensis

11 (“bottom yeast”)

12. Bir “Millet” Saccharomycopsis fibuliger

12

13. Roti S. cerevisiae

13

14. Anggur Agave (cactus) Saccharomyces carbajaii

14

15. Anggur lain-lain Saccharomyces cerevisiae var

ellipsoideus
16. Sake Saccharomyces sake
17. Tape Saccharomyces sp
18. Kopi Luoconostoc sp., Fusarium sp
Lactobacillus sp., Erwinia sp Bacillus
sp., Aspergillus sp
19. Coklat Lactobacillus mali
Lactobacillus fermentum
L. collinoides. Acetobacter
rancens, dll
20. Tempe Rhizophus oligosporus
21. Cuka S. cerevisiae
A. aceti
22. Yakult Lactobacillus casei galur shirota
23. Asidofilus Lactobacillus acidophilus
24. Bulgarikus Latobacillus caucasius
Leuconostoc sp.
Saccharomyces kefir
Torula kefir
25. Koumiss Lactobacillus bulgaricus
Torula sp