Detection and Identification of Microbial Contaminant in Bakery Products in Yogyakarta City, Indonesia
Keywords:bakery product, microbial contaminant, API Staph, PCR, mold
Bread has been chosen as an alternative food because of its availability. In Indonesia, consumption
of breads is increased due to the change of diet pattern into packed and ready-made meals. Therefore, it is
important to raise the awareness of bakery products quality. The purpose of this study was to detect and
identify the microbial contaminant in bakery products in Yogyakarta City, Indonesia. Bacterial colonies
from expired bakery products were isolated into pure isolate then confirmed by API Staph and Polymerase
Chain Reaction (PCR) method. The results showed there were five kinds of gram-positive bacteria. Isolated
bacteria identified by API were Bacillus cereus (52.8%), Bacillus subtilis (97.7%), Staphylococcus aureus (97.7%),
Staphylococcus epidermidis (97,9%) and Staphylococcus saprophyticus (72,2% and 61,8%).
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