scholarly journals Potensi Yogurt Rosella Probiotik Lactobacillus plantarum IIA-1A5 atau Lactobacillus fermentum B111K dalam Mengasimilasi Kolesterol

2018 ◽  
Vol 7 (3) ◽  
Author(s):  
Asti Yosela Oktaviana ◽  
Irma Isnafia Arief ◽  
Irmanida Batubara
Keyword(s):  
Lactobacillus Plantarum ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Lactobacillus Fermentum ◽  
Lactobacillus Bulgaricus ◽  
Hibiscus Sabdariffa ◽  
Microbiological Characteristics ◽  
Functional Beverages ◽  
Vitro Analysis

Yogurt rosella susu kambing merupakan susu kambing fermentasi menggunakan bakteri stater “Lactobacillus bulgaricus dan Streptococcus thermophilus” serta ditambah ekstrak bunga rosella (Hibiscus sabdariffa L). Bakteri Lactobacillus plantarum IIA-1A5 dan Lactobacillus fermentum B111K digunakan sebagai probiotik pada pembuatan minuman yogurt rosella. Tujuan penelitian untuk mengevaluasi karakteristik dan kemampuan yogurt rosella probiotik dengan menggunakan L. plantarum IIA-1A5 dan L. fermentum B111K dalam mengasimilasi kolesterol secara in vitro dengan lama penyimpanan berbeda. Perlakuan yang dilakukan dalam penelitian ini adalah P1 : Yogurt dengan bakteri L. bulgaricus dan S. thermophilus, P2 : Yogurt rosella dengan L. bulgaricus dan S. thermophilus,  P3 : Yogurt rosella dengan bakteri L. bulgaricus, S. thermophilus dan L. plantarum IIA-1A5,  P4 : Yogurt rosella dengan bakteri L. bulgaricus, S. thermophilus dan L. fermentum B111K. Hasil penelitian menunjukkan bahwa bakteri L. plantarum IIA-1A5 dan L. fermentum memberikan pengaruh nyata (P<0.05) terhadap nilai viskositas, aktivitas air, total asam tertitrasi (TAT) selama penyimpanan 15 hari. Penggunaan bakteri L. plantarum IIA-1A5 dan L. fermentum B111K tidak memberikan pengaruh yang nyata (P>0.05) terhadap nilai total bakteri asam laktat (BAL) tetapi lama penyimpanan 15 hari memberikan pengaruh nyata (P<0.05). Karakteristik fisik, kimia dan mikrobiologi yogurt rosella probiotik Lactobacillus plantarum IIA-1A5 dan Lactobacillus fermentum B111K selama penyimpanan 15 hari masih baik dan layak untuk dikonsumsi. Selama penyimpanan 15 hari yogurt rosella probiotik Lactobacillus fermentum B111K (YRPF) memiliki potensi mengasimilasi kolesterol tertinggi dengan kolesterol terasimilasi sebesar 4.59 µg/ml dan persentase kolesterol terasimilasi sebesar 15.7%.Potency of Yogurt Roselle Probiotic Lactobacillus plantarum IIA-1A5 or Lactobacillus fermentum B111K in Assimilating CholesterolAbstractYogurt roselle milk goat is fermented milk goat using starter bacteria "Lactobacillus bulgaricus and Streptococcus thermophilus" probiotic bacteria added with rosella flower extract (Hibiscus sabdariffa L). The Lactobacillus plantarum IIA-1A5 and Lactobacillus fermentum B111K bacteria are used as probiotics in the manufacture of functional beverages of rosella yogurt. The objective of the study was to evaluate the characteristics and abilities of probiotic rosella yogurt by using L. plantarum IIA-1A5 and L. fermentum B111K in assimilating cholesterol by in vitro analysis with different storage times. Treatment conducted in this research was P1: yogurt with L. bulgaricus and S. thermophilus bacteria, P2: Yogurt with L. bulgaricus and S. thermophilus bacteria, P3: Yogurt with bacteria L. bulgaricus, S. thermophilus and L. plantarum IIA-1A5 bacteria, P4: rosella yogurt with stater bacteria and L. fermentum B111K. The results showed that L. plantarum IIA-1A5 and L. fermentum had significant effect (P <0.05) on viscosity, water activity, total titrated acids (TAT) during 15 days storage. The use of L. plantarum IIA-1A5 and L. fermentum B111K bacteria did not give significant effect (P> 0.05) to the total value of lactic acid bacteria (BAL) but 15 days storage time gave significant effect (P <0.05). Physical, chemical and microbiological characteristics of yogurt roselle probiotic L. plantarum IIA-1A5 and yogurt roselle probiotic L. fermentum B111K for 15 days storage are still good and feasible for consumption. During the 15 day storage of probiotic yogurt rosella L. fermentum B111K (YRPF) has the potential to assimilate the highest cholesterol with assimilated cholesterol by 4.59 μg/ml and the assimilated cholesterol percentage of 15.7% 

Antimicrobial effects of the phenolic compounds of Mentha piperita L on Streptococcus thermophilus and Lactobacillus bulgaricus and impacts on the quality of an alicament steamed yoghurt

2022 ◽  
Vol 11 (6) ◽  
pp. 646-666
Author(s):  
Ouiza Ait Chabane ◽  
Djamal Ait Saada ◽  
Sara Bensoula ◽  
Mouna Moulay ◽  
Ismahene Ghomri ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Inhibitory Effect ◽  
Lactobacillus Bulgaricus ◽  
Mentha Piperita ◽  
Total Phenolic ◽  
Bacterial Strains ◽  
Hydroethanolic Extract

This study contributes to the evaluation of the antibacterial effect of hy-droethanolic extract of peppermint (Mentha piperita L.) rich in phenolic compounds on the growth of reference bacterial strains Streptococcus ther-mophilus (ATCC19258) and Lactobacillus bulgaricus (ATCC11842) as well as the consequences of its addition at a dose of 6% on the quality of a steamed yoghurt. The phenolic compounds of peppermint collected in Algeria were extracted from the ground leaves of the plant in a hydroethanolic solution. The antimicrobial activity of peppermint extract and the quality of yoghurt were assessed by the following measures: bacterial growth test, disc diffu-sion test, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), pH, acidity, viscosity and the organoleptic tests (taste, odor, color and freshness). The results revealed that hydroethanolic extract of M. piperita L. had 25 mg GAE/ml of extract of total phenolic compound and a content of 8.28 mg QE/ml of extract of flavonoids. This extract had a bactericidal against S. thermophilus and a bacteriostatic inhibitory effect against L. bulgaricus. The addition of phenolic compounds of M. piperita L. at 154.02 mg GAE/100ml significantly reduced (p<0.05) acidity, viscosity, and the germ increase of S. thermophilus and L. bulgaricus in steamed yogurt prepared with 6% of hydroethanolic extract of the studied plant compared to the control. However, the fermented milk treated with the 6% of pepper-mint extract was very well appreciated by the tasting jury, just like the yo-ghurt control.

scholarly journals Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro

2020 ◽  
Vol 8 (10) ◽  
pp. 1586 ◽  
Author(s):  
Nikola Popović ◽  
Emilija Brdarić ◽  
Jelena Đokić ◽  
Miroslav Dinić ◽  
Katarina Veljović ◽  
...  
Keyword(s):  
Dairy Product ◽  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Added Value ◽  
Lactobacillus Bulgaricus ◽  
Intestinal Epithelial ◽  
Beneficial Effects ◽  
Health Promoting

Yogurt is a traditional fermented dairy product, prepared with starter cultures containing Streptococcus thermophilus and Lactobacillus bulgaricus that has gained widespread consumer acceptance as a healthy food. It is widely accepted that yogurt cultures have been recognized as probiotics, due to their beneficial effects on human health. In this study, we have characterized technological and health-promoting properties of autochthonous strains S. thermophilus BGKMJ1-36 and L. bulgaricus BGVLJ1-21 isolated from artisanal sour milk and yogurt, respectively, in order to be used as functional yogurt starter cultures. Both BGKMJ1-36 and BGVLJ1-21 strains have the ability to form curd after five hours at 42 °C, hydrolyze αs1-, β-, and κ- casein, and to show antimicrobial activity toward Listeria monocytogenes. The strain BGKMJ1-36 produces exopolysaccharides important for rheological properties of the yogurt. The colonies of BGKMJ1-36 and BGVLJ1-21 strains that successfully survived transit of the yogurt through simulated gastrointestinal tract conditions have been tested for adhesion to intestinal epithelial Caco-2 cells. The results reveal that both strains adhere to Caco-2 cells and significantly upregulate the expression of autophagy-, tight junction proteins-, and anti-microbial peptides-related genes. Hence, both strains may be interesting for use as a novel functional starter culture for production of added-value yogurt with health-promoting properties.

scholarly journals Prevalence of Lactobacillus bulgaricus and Streptococcus thermophilus stability in commercially available yogurts in Sri lanka

2016 ◽  
Vol 7 (5) ◽  
pp. 97-101 ◽  
Author(s):  
JGS Ranasinghe ◽  
WTR Perera
Keyword(s):  
Sri Lanka ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Viable Count ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Medical Sciences ◽  
Ph Change ◽  
Ph Values ◽  
The Stability

Aims and Objectives: Common starter cultures found in fermented milk products are Lactobacillus bulgaricus and Streptococcus thermophilus. The viability of these bacteria is important in order to gain health benefits. It is important to investigate the stability of commercially available yogurts with respect to starter cultures and the quality.Materials and Methods: Yogurt samples were collected from highly marketed different brands designated as A, B, C, D, E, F, G and H from different areas from Sri Lanka. MRS and M17 agar were used to enumerate L. bulgaricus and S. thermophilus respectively and a pH change was measured.Results: The pH values decreased significantly and only two of these products maintained 106 cfuml-1 viable count of L. bulgaricus till the end of the shelf life. All products showed the highest number of S. thermophilus.Conclusion: The pH of the yoghurts significantly change with the storage. For optimum benefits, the yogurt products should be consumed within seventh to fourteenth day from its manufacturing date. Only two of the yoghurt products maintained 106 cfuml-1 viable count of L. bulgaricus till the end of the expiry.Asian Journal of Medical Sciences Vol.7(5) 2016 97-101

scholarly journals Antioxidant Effect of Soymilk Fermented by Lactobacillus plantarum HFY01 on D-Galactose-Induced Premature Aging Mouse Model

2021 ◽  
Vol 8 ◽  
Author(s):  
Chong Li ◽  
Yang Fan ◽  
Shuang Li ◽  
Xianrong Zhou ◽  
Kun-Young Park ◽  
...  
Keyword(s):  
Superoxide Dismutase ◽  
Lactobacillus Plantarum ◽  
High Performance ◽  
Manganese Superoxide Dismutase ◽  
Antioxidant Effect ◽  
Premature Aging ◽  
Lactobacillus Bulgaricus ◽  
Manganese Superoxide ◽  
Genes Encoding

The antioxidant effect of soymilk fermented by Lactobacillus plantarum HFY01 (screened from yak yogurt) was investigated on mice with premature aging induced by D-galactose. In vitro antioxidant results showed that L. plantarum HFY01-fermented soymilk (LP-HFY01-DR) had better ability to scavenge the free radicals 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) diammonium salt (ABTS) than unfermented soymilk and Lactobacillus bulgaricus-fermented soymilk. Histopathological observation showed that LP-HFY01-DR could protect the skin, spleen and liver, reduce oxidative damage and inflammation. Biochemical results showed that LP-HFY01-DR could effectively upregulate glutathione (GSH), catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px) levels and decrease malondialdehyde (MDA) content in the liver, brain, and serum. Real-time quantitative reverse transcription polymerase chain reaction further showed that LP-HFY01-DR could promote the relative expression levels of the genes encoding for cuprozinc superoxide dismutase (Cu/Zn-SOD, SOD1), manganese superoxide dismutase (Mn-SOD, SOD2), CAT, GSH, and GSH-Px in the liver, spleen, and skin. High-performance liquid chromatography results revealed daidzin, glycitin, genistin, daidzein, glycitein, and genistein in LP-HFY01-DR. In conclusion, LP-HFY01-DR could improve the antioxidant capacity in mice with premature aging induced by D-galactose.

scholarly journals In vitro evalution of antibiotic resistance of Lactobacillus bulgaricus strains isolated from traditional dairy products

2019 ◽  
Vol 37 (No. 1) ◽  
pp. 36-43
Author(s):  
Huiling Guo ◽  
Bilige Menghe
Keyword(s):  
Antibiotic Resistance ◽  
Resistance Genes ◽  
Antibiotic Resistance Gene ◽  
Antibiotic Resistance Genes ◽  
Fermented Milk ◽  
Lactobacillus Bulgaricus ◽  
Dilution Method ◽  
Resistance Transfer ◽  
Traditional Dairy Products

The antimicrobial susceptibility of 20 Lb. bulgaricus isolates from traditional fermented milk-originated was assessed and then determined the ability to transfer antibiotic resistance genes to other bacteria. The minimum inhibitory concentration of each strain was determined using a standardized dilution method. All the tested strains were found to be susceptible to gentamicin, erythromycin, clindamycin, neomycin, tetracycline, linezolid, chloramphenicol, rifampicin, and quinupristin/dalfopristin, while their susceptibilities to kanamycin, ciprofloxacin, streptomycin, trimethoprim, ampicillin, and vancomycin varied. Polymerase chain reaction (PCR) was used to check whether specific antibiotic resistance genes were present in these Lb. bulgaricus. We detected the rpoB, erm(B), aadA, bla, cat and vanX. Finally, a filter mating assay was applied to investigate the transferability of these resistance markers; and we observe no antibiotic resistance transfer between bacteria. This work demonstrates a low risk of lateral transfer of the antibiotic resistance gene of Lb. bulgaricus.

scholarly journals Probiotic Potential and Safety Properties ofLactobacillus plantarumfrom Slovak Bryndza Cheese

2013 ◽  
Vol 2013 ◽  
pp. 1-8 ◽  
Author(s):  
Anna Belicová ◽  
Mária Mikulášová ◽  
Roman Dušinský
Keyword(s):  
Antimicrobial Activity ◽  
Lactobacillus Plantarum ◽  
Bacterial Pathogens ◽  
Lactobacillus Fermentum ◽  
Galactosidase Activity ◽  
Inhibition Activity ◽  
Strong Inhibition ◽  
Safety Properties ◽  
Probiotic Potential

One hundred and twenty-five acid-resistant presumptive lactobacilli were isolated from Slovak Bryndza cheese and screened for their antimicrobial activity against eight bacterial pathogens using spot agar assay. Out of twenty-sixLactobacillusstrains with strong inhibition activity, twenty were identified asLactobacillus plantarumand six asLactobacillus fermentum. The most active elevenL. plantarumisolates were further characterizedin vitrofor some probiotic and safety properties. Only three isolates K10, K21, and ZS07 showed the ability to grow over 50% in the presence of 0.3% bile. Strong deconjugation efficiency was determined for CK06 and K21. The highestβ-galactosidase activity was shown in isolates ZS11, B01, CK06, and ZS07. Only three of the strains had the ability to produce tyramine: CK06, LM1, and ZS11. Strains K09, K21, ZS11, and ZS15 were susceptible to all tested antibiotics. Analysis of the results confirmed theL. plantarumisolates ZS07 and K21 as the most suitable for probiotic use, due to their desirable probiotic and safety characteristics.

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