Budu from is a fermented fi sh product mainly found in the coastal areas such a Pariaman, Tiku and Pasaman, West Sumatera. Budu is normally made from bigger sized marine fi sh such as Spanish mackerel (Scomberomorus guttatus). The aims of this research were to determine the type of indigenous microfl ora contained in budu. The material used inthis study was budu derived from small scale domestic factory in West Sumatera (Sirah river and Gasan district Padang Pariaman and Sasak district Pasaman). Experimental method was used and was descriptively analyzed. Identification was conducted on the morphological and biochemical characteristics of bacteria. It was found 138 bacteria coloniesas morphologically and biochemichal grouped into two genus namely Bacillus and Micrococcus (Bacillus sphaericus, Bacillus polymyxa, Bacillus cereus, Bacillus pantothenticus and Micrococcus lactis).Keywords: Isolation, identifi cation, indigenous microfl ora, fermentation, budu ABSTRAKBudu merupakan produk fermentasi ikan yang diproduksi di daerah pesisir Kabupaten Padang Pariaman, Agam dan Pasaman. Budu biasanya terbuat dari ikan pelagis yang berukuran besar dan memiliki daging putih, seperti ikan Tenggiri (Scomberomorus guttatus). Penelitian ini bertujuan mengetahui jenis mikrofl ora indigenous yang terdapat pada budu.Materi yang digunakan dalam penelitian ini adalah ikan budu yang berasal dari tiga pengolah yakni Sungai Sirah dan Gasan Gadang yang terletak di Kabupaten Padang Pariaman dan dari daerah Sasak Kabupaten Pasaman Propinsi Sumatera Barat. Metode penelitian yang digunakan dalam penelitian ini adalah metode eksperimen. Identifi kasi yangdilakukan meliputi karakteristik morfologi dan biokimia bakteri. Ditemukan sebanyak 138 koloni bakteri yang secara morfologi dan biokimia dikelompokkan  ke dalam dua genus yakni Bacillus dan Micrococcus (Bacillus sphaericus, Bacillus polymyxa, Bacillus cereus, Bacillus pantothenticus dan Micrococcus lactis).Kata kunci: Isolasi, identifi kasi, mikrofl ora indigenous, fermentasi, budu

Currently the use of harmful chemicals as a preservative of food like tofu, noodles, meatballs, chicken meat, and fish is prohibited. We must search an alternatives to the particular safe food and fish preservatives and for consumption. Bacteriocins from lactic acid bacteria (LAB), especially their antibacterial activities, have attracted much attention and have been the subject of intensive investigation (Mataragas . 2002). The limited existence of data regarding bacteriocins from spp. makes this genus an interesting object to investigate, since it produces diverse array of antimicrobial peptides representing several different basic chemical structures (Adetunji and Olaoye 2011)The production of bacteriocins or bacteriocin-like substances has already been described for some spp., such as , , et al BacillusBacillus Bacillus substilis B. cereus B.. Bacillus cereus Escherichia coli Staphylococcus aureus Salmonella thypi Bacillus subtilis Listeria monocytogenes Bacillus cereus Staphylococcus aureus Bacillus cereusStaphylococcus aureus SS28 isolated from budu, a fermented fish product from West Sumatra, produced antimicrobial compound that had broad spectrum of inhibition against five microorganisms ( , , , , and ). The aims of this research are characterization of SS28 antimicrobial activity and observation of its effect to the cellular morphology of with electron microscope. Antimicrobial compound produced by SS28 was stable at pH range between 2 and 11 and to heating at 121 C for 15 min. Maximum antimicrobial activity was expressed at pH 2-3 and 70°C for 45 min. The activity remained after 15 min exposure to UV light. The main changes observed under SEM and TEM were the alteration of structural cell membrane 48 h after exposure to the antimicrobial compound from Bacillus cereus SS28 o .