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Halophilic Bacteria Number and Morphology in Commercial Salted Eggs in Makassar
Salam A.N.
Aip Conference Proceedings
Abstract
Salted eggs are a source of animal protein that has high nutrition. Salted eggs are potentially contaminated with halophilic bacteria. Halophilic bacteria are salt-resistant bacteria that produce amylase and protease enzymes capable of degrading salted foods. This study was aimed to determine the total number and morphology of halophilic bacteria in commercial salted eggs. This research was conducted by survey method, and salted egg samples were obtained from three traditional markets in Makassar. Salted egg samples were examined using the pour plate method to count total bacteria (Total Plate Count/TPC) and halophilic bacteria. The addition of salt to the media with a concentration of 0%, 3%, and 6%. Bacterial morphology was examined macroscopically and microscopically. The results showed that the total bacteria in the 3 traditional Makassar markets ranged from 5.4 to 6.3 CFU/g log. Commercial salted egg samples from 3 traditional markets in Makassar contained mild and moderate halophilic bacteria between log 5.3-6.3 CFU/g. There were 11 bacterial colonies found on morphological observations, with varying characteristics. The three dominant colonies had white and yellow colors, round and irregular shapes, while microscopic examination showed bacilli and cocci bacteria shapes.