Thesis (BS Biology) -- University of the Philippines Mindanao, 2000

The inhibitory capacity of Pediococcus acidilactici against coliforms and Staphylococcus aureus was tested in vitro. Coliforms and S. aureus were cultured singly and in combination with P. acidilactici. Coliform and S. aureus count after incubation of the cultures were determined using Violet Bile Red Agar and Mannitol Salt Agar, respectively. Results show that coliform and S. aureus in the mixed cultures were reduced by 1.10 and 1.30, respectively compared to those grown singly. This amounts to a reduction in microbial load of about a log cycle. This result was considered significant because the test organisms used concern public health. The potential of using P. acidilactici in curing tocino was also determined. Pork was cured into tocino with and without P. acidilactici. The samples were subjected to sensory evaluation. Result show thatthere is no significant difference between treated and untreated samples in terms of color, flavor, tenderness, juiciness and general acceptability. This means that the organism can be used as a natural antibiotic without affecting the sensory traits of the products