© 2020 Scholars Academic Journal of Biosciences | Published by SAS Publishers, India 301 Scholars Academic Journal of Biosciences Abbreviated Key Title: Sch Acad J Biosci ISSN 2347-9515 (Print) | ISSN 2321-6883 (Online) Journal homepage: https://saspublishers.com/sajb/ Identification of Lactic Acid Bacteria from Papuan Red Fruit ( Pandanus conoideus Lam.) with Potential as Probiotics and Antibacterials Charis Amarantini 1* , Vinsa Cantya Prakasita 1 , Viona Ch Salakory 2 1 Department Biology, Faculty of Biotechnology, Duta Wacana Christian University, Jl. Dr. Wahidin Sudirohusodo No.5-25, Kotabaru, Gondokusuman, Yogyakarta, Daerah Istimewa Yogyakarta 55224, Indonesia 2 Undergraduate Program, Faculty of Biotechnology, Duta Wacana Christian University, Jl. Dr. Wahidin Sudirohusodo No.5-25, Kotabaru, Gondokusuman, Yogyakarta, Daerah Istimewa Yogyakarta 55224, Indonesia DOI: 10.36347/sajb.2020.v08i09.006 | Received: 06.09.2020 | Accepted: 14.09.2020 | Published: 30.09.2020 *Corresponding author: Charis Amarantini Abstract Original Research Article Lactic acid bacteria (LAB) are mostly explored for probiotic activities. These organisms improve the organoleptic characteristics of food, inhibit microbial activities, and consequently prevent possible diseases. The aim of this study, therefore, is to investigate organisms with possible inhibitory action against pathogenic bacteria. Besides, Papuan red fruits obtained from Sorong (West Papuan) and Timika (Papuan) were estimated to contain LAB, hence samples were selected and isolated using de Man Rogosa Sharpe selective medium equipped with 1% CaCO 3 . The organisms were then analyzed based on acid sensitivity (pH 2, 3, and 4) and bile tolerance (0.3%; 0.5% and 1%). The antibacterial activity was evaluated using well diffusion method on the Muller Hilton Agar medium against pathogenic bacteria Staphylococcus aureus ATCC 25923, Salmonella typhi BPE 122.4 CCA, and Salmonella typhi NCTC 786. The identity of LAB isolates was confirmed based on the API 50CHL test, and a total of 25 isolates were successfully selected. These were characterized based on the cellular properties of rod-shaped, Gram-positive, homofermentative, non-motile, catalase-negative, as well as the capacity to grow at 10ºC and 45ºC. Furthermore, five of the isolates (strains S1B1, S2B1, S1T2, S2T4, and S1T1) were identified as Lactobacillus plantarum, with the ability to survive at pH 2 and in 1% bile salts. The antibacterial activity of the S2T4 strain was strong against S. aureus ATCC 25923, S. typhi BPE 122.4 CCA, and S. typhi NCTC 786. Besides, LAB S2B1 significantly restrained the growth of Salmonella typhi BPE 122.4 CCA, while LAB S1T1 inhibited S. aureus ATCC 25923. Therefore, it is possible to further explore Lactobacillus plantarum strains S2T4, S2B1, and S1T1 for the inherent health and nutritional values. Keywords: Lactic acid bacteria, Pandanus conoideus Lam., Probiotics, Antibacterial, Lactobacillus plantarum. Copyright @ 2020: This is an open-access article distributed under the terms of the Creative Commons Attribution license which permits unrestricted use, distribution, and reproduction in any medium for non-commercial use (NonCommercial, or CC-BY-NC) provided the original author and source are credited INTRODUCTION Lactic acid bacteria (LAB) are known to play a crucial role in the preservation and fermented foods. These organisms have been applied as natural microflora or as starter culture introduced under controlled conditions [1]. According to Gutiérrez-Cortés et al. [2], LAB metabolites can improve the organoleptic characteristics of fermented food and inhibit the growth of microorganisms responsible for food spoilage. These bacteria are classified as probiotics, considering the positive impact on human health. Meanwhile, there are numerous advantages derived from the consumption, including to increase immunity, suppress pathogenic bacteria, balance intestinal microbiota, and reduce serum cholesterol [3]. According to Allen et al. [3], LAB is used as a probiotic, particularly due to the inherent resistance against acids and bile. This microorganism can produce antibacterial substances required to suppress pathogenic enteric bacteria growth. Besides, the antifungal property produced is known to extend the shelf life of food, hence the potential for application as a natural preservative in various edible products [4]. Several studies have successfully obtained LAB strains from various soured beverage ingredients, including yogurt and traditional fermented foods, specifically tape, growol and gatot [5]. The microorganism yield is naturally dominant in dairy products, whole grains, meat, fish, fruit, juices drinks, pickled vegetables, and sourdough batter. Meanwhile, numerous reports are indicating the minute quantities present in all plant materials, while abundant amounts have been observed in decaying varieties, especially rotting fruits. The species isolated from various plant sources include Lactobacillus plantarum, L. brevis, L. Biotechnology