Dear all participants,
The committee of 3rd IC-ISLAB has reviewed all submitted abstracts. We would announce the enlisted abstracts. Please download the attachment file.
The official language for oral presentation is in English. The oral presentation, slide, and handouts, should also be written in English. But for several circumstances, please inform us if you intended to give oral presentation in Bahasa Indonesia.
For poster participant, we suggest that the poster be written in English. The poster should be printed in A-1 size paper. Please make also some copies of your poster in A-4 size paper for other participants. Three best posters will be awarded.
The 3rd International Conference of Indonesian Society for Lactic Acid Bacteria. (3rd IC-ISLAB)
January 21 – 22, 2011
Indonesian Society for Lactic Acid Bacteria (ISLAB)
In collaboration with:
Indonesian Society of Microbiology (PERMI)
Faculty of Agricultural Technology, Gadjah Mada University
Sponsored by :
PT. YAKULT Indonesia Persada
PT. NESTLE Indonesia
PT. Tiga Pilar Sejahtera (TPS Food Tbk.)
Faculty of Agricultural Technology , Gadjah Mada University,
Bulaksumur, Yogyakarta, Indonesia
Better Life with Lactic Acid Bacteria
Exploring Novel Functions of Lactic Acid Bacteria
The Indonesian Society for Lactic Acid Bacteria (ISLAB) was established on March 12, 2003 after the establishment of Asian Federation of Society for Lactic Acid Bacteria (AFSLAB) in November 2002 in Tokyo, Japan. Currently, approximately 200 Indonesia scientists are registered as the member of ISLAB and have been actively conducting many researches in this area. In order to disseminate the research activity and to strengthen the network among researcher as well as industrial partners, ISLAB would like to organize the 3rd International Conference of Indonesian Conference on Lactic Acid Bacteria (IC-ISLAB).
Endang S. Rahayu (Chairperson of ISLAB)
Djagal Wiseso Marseno (Dean of Agricultural Technology Faculty, GMU)
Koesnandar (Chairperson of PERMI)
I Nengah Sujaya (Vice Chairperson of ISLAB)
Fusao Tomita (Former President of AFSLAB)
Yuan Kun Lee (President of AFSLAB)
Jimmy Hariantono (PT Yakult Indonesia)
M. Juffrie (Medical Faculty, GMU)
Chairperson – F.M.C. Sigit Setyabudi
Vice Chairperson – Darmawan Ari Nugroho
Secretary – Lucia Dhiantika Witasari and Diyan Febri Prabowo
Treasury – Tyas Utami and Mariatun
Biotechnology of Lactic Acid Bacteria and Their Role in Food Industry
Biotechnology for Enhancement the Tropical Biodiversity
Bandung Indonesia. October 18-20, 2010
download presentation :
Lactic acid bacteria are generally defined as a cluster of lactic acid-producing, low %G+C, non-spore-forming, Gram positive rods and cocci that share many biochemical, physiological, and genetic properties. According to current taxonomy, this group of bacteria consist of twelve genera, however only few genera are involved in food, such as Lactococcus, Streptococcus, Leuconostoc, Lactobacillus, and Pediococcus. Lactic acid bacteria have been involved in foods from three different ways, these are: as a starter culture for producing fermented foods, as a component for probiotic-foods, and as bio-preservatives. Of course, mixture between these three ways is also possible, such as using probiotic strains as well as bacteriocin producers which potential for bio-preservatives for starter cultures. These have been a major of research area for exploitation of lactic acid bacteria in Indonesia, particularly at Gadjah Mada University.
The lactic acid bacteria (LAB) comprise a clade of Gram-positive, low-GC, acid-tolerant, generally non-sporulating, non-respiring rod or cocci that are associated by their common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and lactic products, produce lactic acid as the major metabolic end-product of carbohydrate fermentation. This trait has, throughout history, linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents.