scholarly journals ISOLASI BAKTERI ASAM LAKTAT DARI KIMCHI DAN KEMAMPUANNYA MENGHASILKAN ZAT ANTI BAKTERI

2017 ◽  
Vol 4 (3) ◽  
pp. 165
Author(s):  
Benedicta Yolanda Khristnaviera ◽  
Vincentia Irene Meitiniarti
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Food ◽  
Diffusion Method ◽  
Inhibitory Zone ◽  
Disk Diffusion Method ◽  
E Coli ◽  
Pickled Vegetables ◽  
Korean Food ◽  
And Staphylococcus Aureus

South Korea is famous for its fermented food called Kimchi, a traditional Korean food fermented from pickled vegetables with a mixture of spicy seasoning. Kimchi is now one of functional food products because of there are lactic acid bacteria that are probiotic and can produce bacteriocin compounds. These bacteriocin compounds may inhibit or have anti-bacterial activity. The purpose of this study was to obtain isolates of lactic acid bacteria from store-bought kimchi and homemade kimchi, to examine the antibacterial agent produced by lactic acid bacteria isolated from kimchi against Escherichia coli and Staphylococcus aureus bacteria. We conducted a Disk Diffusion Method to tests the bacteriocin activity, and data were descriptively analyzed. The results showed that eight isolates of lactic acid bacteria from store-bought kimchi and homemade kimchi homemade were able to inhibit the growth of tested bacteria, S. aureus and E. coli. Isolate D1 isolated from store-bought kimchi has largest inhibitory capability against S. aureus and E. coli; it has 16.00 mm and 17.33 mm inhibitory zone, respectively. Isolate B2 isolated from homemade kimchi has the most significant inhibitory ability against S. aureus and E. coli; it has 16.67 mm and 17.67 mm inhibitory zone, respectively. The lowest ability to form clear zone was found on isolate D2 isolated from homemade kimchi. The inhibitory zone of produce by strain D2 against S. aureus and E. coli were 7.67 mm and 8.67 mm, respectively.

scholarly journals Potensi Antibakterial Bakteri Asam Laktat dari Peda, Jambal Roti, dan Bekasam

2006 ◽  
Vol 8 (2) ◽  
pp. 153
Author(s):  
Ninoek Indriati ◽  
Indriarto P. Danan Setiawan ◽  
Yulneriwarni Yulneriwarni
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Diffusion Method ◽  
Fish Products ◽  
Fermented Fish ◽  
E Coli ◽  
Inhibition Zones ◽  
And Staphylococcus Aureus

Isolation of lactic acid bacteria from fermented fish products, peda, jambal roti and bekasam were carried out. Antibacterial activity of lactic acid bacteria was tested using well diffusion method against Escherichia coli, Bacillus cereus, Pseudomonas aeruginosa and Staphylococcus aureus. Twelve isolates of lactic acid bacteria had been isolated. Results showed that isolate A2 from peda was able to inhibit the growth of the 4 testing bacteria with inhibition zones of 6.7 mm for E. coli; 7.3 mm for P. aeruginosa; 8.3 mm for S. aureus and 10.0 mm for B. cereus. Isolate B5 from jambal roti had inhibition zones 11.6 mm for E. coli; 6.0 mm for P. aeruginosa ; 7.3 mm for S. aureus and 13.3 mm for B. cereus ; while isolate C6 from bekasam had inhibitor zones 7.7 mm for E. coli; 6.0 for P. aeruginosa; 8.0 mm for S. aureus and 9.3 mm for B. cereus.

scholarly journals Inhibitory activity of crude bacteriocin produced by lactic acid bacteria isolated from dadih against Listeria monocytogenes

2020 ◽  
Vol 21 (4) ◽  
Author(s):  
Usman Pato ◽  
YUSMARINI YUSUF ◽  
SHANTI FITRIANI ◽  
NIA NAIDYA JONNADI ◽  
MIMI SRI WAHYUNI ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Antimicrobial Compounds ◽  
Disk Diffusion Method ◽  
Food Borne ◽  
Paper Disk ◽  
Natural Preservatives

The use of natural preservatives called bacteriocin derived from lactic acid bacteria (LAB) is one way of preventing food from being contaminated by pathogenic microorganisms such as L. monocytogenes (LM). The aims of this study were to evaluate the ability of LAB isolated from dadih to inhibit the growth of LM and to obtain the antimicrobial components that play a role in inhibiting the growth of LM. The antimicrobial activity of the supernatant obtained from 12 strains of dadih LAB was determined using the paper disk diffusion method. The results showed that the supernatant from the 12 LAB strains was able to inhibit the growth of LM with various inhibition zones. However, out of the 12 LABs, only 9 strains were found to have an inhibition zone of more than 3.5 mm.  The antimicrobial compounds of 9 strains were tested and it was found that the antimicrobial compounds of strains R-8, R-14 and R-49 were derived from lactic acid. In addition, 6 strains namely R-43, R-32, R-19, R-55, R-45 and R-41 were derived from bacteriocin based on their sensitivity to pH, heat and enzyme treatments. Crude bacteriocin derived from 6 LAB strains inhibited the growth of LM, and the highest antimicrobial activity was obtained in Streptococcus faecalis subsp. liquefaciens R-55 with an average inhibition zone of 13.87 mm. Bacteriocin produced by strain R-55 can be used as natural preservatives for the prevention of food-borne disease caused by LM.

scholarly journals Isolation of Bifidobacterium from Infant’s Feces and Its Antimicrobial Activity

2020 ◽  
Vol 2 ◽  
pp. 00002
Author(s):  
Dyah Fitri Kusharyati ◽  
Pancrasia Maria Hendrati ◽  
Dini Ryandini ◽  
Tsani Abu Manshur ◽  
Meilany Ariati Dewi ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Candida Albicans ◽  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Inhibition Activity ◽  
Antimicrobial Substance ◽  
Inhibitory Zone ◽  
E Coli

<p class="Abstract"><i>Bifidobacterium</i> is a group of Lactic Acid Bacteria (LAB) that commonly found in the gastrointestinal tract and vagina. LAB has many health benefits, such as produce an antimicrobial substance against a pathogen. This research aims to isolate <i>Bifidobacterium</i> from an infant’s feces and know its antimicrobial activity against <i>Escherichia coli</i> and <i>Candida albicans.</i> A total of 5 isolates <i>Bifidobacterium</i> spp. were isolated from the sample. <span lang="EN">The largest inhibitory activity against <i>E. coli</i> was shown by isolate Bb3F, with the inhibitory zone of 10.80 mm. While the largest inhibition activity against <i>C. albicans</i> was shown by isolate Bb1B and Bb3F with the inhibitory zone of 9.70 mm.</span><o:p></o:p></p>

scholarly journals CHARACTERIZATION OF LACTIC ACID BACTERIA AND ANTIMICROBIAL ACTIVITY IN SUI WU’U FROM BAJAWA DISTRICT, NUSA TENGGARA TIMUR, INDONESIA

2020 ◽  
pp. 44-49
Author(s):  
ROSALINA YULIANA AYEN ◽  
ENDANG KUSDIYANTINI ◽  
SRI PUJIYANTO
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
16S Rrna ◽  
Diffusion Method ◽  
E Coli ◽  
Query Cover

Objective: This research aimed to isolate, determine the characteristics of lactic acid bacteria (LAB) of Sui Wu’u from Bajawa, Nusa Tenggara Timur and identify LAB using 16S rRNA potential as antimicrobial activity against pathogenic bacteria. Methods: Sui Wu’u which has been stored for 6 months was obtained from Bajawa district, inoculated on de Man Rogosa-Sharpe Agar (Merck) + 0.5% CaCO3, purification of LAB, characterization of selected isolates, biochemical test, tolerance test for pH, viability to test temperature, and content NaCl, determination of antimicrobial action by the agar well disk diffusion method using antibiotic (Amoxicillin) as a control and as indicator bacteria (Staphylococcus aureus and Escherichia coli) and isolation of genomic 16S rRNA; molecular identification. Results: Based on research results obtained five isolates of LAB, Gram staining the LAB isolated from Sui Wu’u showed that the isolated bacteria (bacilli and coccus) are Gram-positive, catalase-negative and the isolates have tolerance of viability at temperatures of 10°C, 45°C, and 50°C and to salinitas of 4% and 6.5%. The inhibitory zone LAB isolates (2PKT) against E. coli bacteria (20 mm) and S. aureus (12 mm), and (2PKB) against E. coli bacteria (17 mm) and S. aureus (10 mm). The two selected isolates were identified as Lactobacillus fermentum strain HB bacteria with 100% identification value and 98.93% query cover and L. fermentum strain HT with 100% identification value and 99.23% query cover. Conclusion: L. fermentum from Sui Wu’u has antibacterial activity against Staphylococcus aureus and Escherichia coli.

scholarly journals Antimicrobial Activity and Chemical Composition of “Kpètè-Kpètè”: A Starter of Benin Traditional Beer Tchoukoutou

2017 ◽  
Vol 2017 ◽  
pp. 1-10 ◽  
Author(s):  
Christine N’tcha ◽  
Haziz Sina ◽  
Adéchola Pierre Polycarpe Kayodé ◽  
Joachim D. Gbenou ◽  
Lamine Baba-Moussa
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Inhibitory Effect ◽  
Hplc Method ◽  
Diffusion Method ◽  
Food Ingredient ◽  
Disk Diffusion Method ◽  
Chemical Screening ◽  
High Antibacterial Activity

The aim of this study was to investigate the antibacterial effect of the crude starter “kpètè-kpètè” and lactic acid bacteria used during the production of “tchoukoutou.” To achieve this, a total of 11 lactic acid bacteria and 40 starter samples were collected from four communes. The samples were tested on 29 gram + and − strains by disk diffusion method. The minimum inhibitory and bactericidal concentrations of starter and lactic acid bacteria were determined by conventional methods. Organic acids, sugar, and volatile compounds were determined using the HPLC method. The “kpètè-kpètè” displays a high antibacterial activity against the tested strains. The most sensitive strain wasS. epidermidis(12.5 mm) whereas the resistance strain wasProteus mirabilis(8 mm). All the tested ferment has not any inhibitory effect onEnterococcus faecalis. The lactic acid bacteria isolates of Parakou showed the highest (17.48 mm) antibacterial activity whereas the smallest diameter was obtained with the ferment collected from Boukoumbé (9.80 mm). The starters’ chemical screening revealed the presence of tannins, anthocyanin flavonoids, triterpenes, steroids, reducing compounds, and mucilage O-glycosides. These compounds are probably the source of recorded inhibition effect. The lactic acid bacteria of the “kpètè-kpètè” could be used to develop a food ingredient with probiotic property.

scholarly journals Antibiotic Resistant Profile of Lactic Acid Bacteria Isolated from Swine and Poultry Faeces in Umuahia Metropolis

2021 ◽  
pp. 21-25
Author(s):  
R. C. Osaro-Matthew ◽  
O. G. Nweke
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
High Rate ◽  
Diffusion Method ◽  
Resistance Pattern ◽  
Disk Diffusion Method ◽  
Antibiotic Resistant ◽  
Physiological And Biochemical Characteristics ◽  
Faecal Samples ◽  
Genus Lactobacillus

Aim: This study’s aim was to determine the antibiotics resistant profile of lactic acid bacteria isolated from poultry and swine faeces. Study design: Faecal samples from swine and birds were randomly collected from livestock and poultry farms located in Umuahia metropolis, Abia State. Place and duration of study: Department of microbiology, Michael Okpara University of Agriculture Umudike, between January 2019 to August 2019. Methodology: A total of 12 faecal samples, 6 each from swines and birds were examined for the presence of lactic acid bacteria using  Deman Rogosa Sharpe agar supplemented with 0.3% CaCO3 (w/v). Isolates were identified based on their physiological and biochemical characteristics. Antibiotic susceptibility was carried out using disk diffusion method. Results: Of the 12 faecal samples examined, all were positive for lactic acid bacteria, with counts ranging from 1.74 – 2.36 x 106 in swine and 1.52 – 2.08 x 106 in birds. Total of 14 strains that belong to three genera; Lactobacillus, Lactococcus and Streptococcus were isolated, genus Lactobacillus occurred highest 8(57.1%). The isolates showed multidrug resistance and exhibited high rate of resistance to Augmentin (100%), Ceftazidime (100%), Cefotaxime (92.9%), Erythromycin (85.7%), Ceftriaxone (71.4%) and Azithromycin (71.4%). Conclusion: The antibiotic resistance pattern of the isolated lactic acid bacteria is a clear indication that most animal farmers are misusing antibiotics. Therefore, animal farmers should be advised on antibiotic application safety measures.

scholarly journals Isolation and identification of lactic acid bacteria from vegetable-growing soils in Da Lat, Lam Dong

2020 ◽  
Vol 19 (04) ◽  
pp. 1-9
Author(s):  
Thanh T. L. Bien
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salmonella Typhi ◽  
Fermented Food ◽  
Isolation And Identification ◽  
E Coli ◽  
Level 3 ◽  
Promote Plant Growth ◽  
Control Disease ◽  
Entire Margin

Lactic acid bacteria (LAB) have been used for decades in agriculture to improve soils, control disease and promote plant growth. LAB have been isolated from fermented food, milks and plants, however, a few studies of LAB from soils have been reported. This study aimed to isolate, screen and identify LAB from vegetable-growing soils collected from Da Lat (Lam Dong province). From 33 soil samples, 25 LAB isolates were selected on MRS agar supplemented with 1% CaCO3. The LAB isolates formed small, creamy white, convex, entire margin colonies, and were Gram-positive, catalase-negative and rod-shaped bacteria. Based on the acid-producing capacity, five LAB isolates (DT2, CT3, CC2, XL7 and S2) that produced clear zones around colonies due to the solubilization of CaCO3 with diameters ranged from 1.03 - 1.33 cm, and 11.8 - 14.3 mg/mL acid after 2-day incubation at 30oC. All selected LAB isolates showed the capacity to inhibit the growth of Fusarium oxysporum at level 1 (inhibitory rates in range of 10.66 - 19.96%), and Phytopthora sp. at level 3 (inhibitory rates in range of 50.86 - 57.44%) after 3 days. The isolates did not inhibit against E. coli and Staphylococcus but inhibit the growth of Bacillus spizizenii and Salmonella typhi with average inhibition diameters in range of 3.33 - 4.90 mm and 2.43 - 3.37 mm, respectively, after 1-day incubation. The five LAB isolates were molecularly determined to be Lactobacillus plantarum with 97 - 100% similarities

scholarly journals PENAMBAHAN BAKTERI ASAM LAKTAT UNTUK MENINGKATKAN KUALITAS, KEAMANAN DAN DAYA SIMPAN ROTI

Pro Food ◽  
2018 ◽  
Vol 4 (2) ◽  
pp. 333
Author(s):  
Moegiratul Amaro ◽  
Mutia Devi Ariyana ◽  
Wiharyani Werdiningsih ◽  
Baiq Rien Handayani ◽  
Nazaruddin Nazaruddin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Starter Culture ◽  
Food Additives ◽  
Microbiological Quality ◽  
Fermented Food ◽  
Natural Preservative ◽  
E Coli ◽  
Baking Process

ABSTRACT The changes of people consumtion patterns demands a healthier bread product and tends to be organic food without use synthetic food additives that brings various consequences to health. This condition leads to the development of food additives which has effectiveness equivalent to synthetic food additive but safe for health especially if consumed long term. Lactic acid bacteria is a bacteria that hass been widely used in fermented food production process. Making bread using lactic acid bacteria begins with sourdough or acid dough consisting of flour and water fermented with lactic acid bacteria either derived from a particular natural contaminant from flour or from a starter culture containing one or more known lactic acid bacteria. Various product of actic acid bacteria metabolism such as lactic acid, acetic acid, exopollysaccharide and antimicrobial compounds such as bacteriocin make lactic acid bacteria application in baking process have to the potential to improve microbiological quality and bread shelf-life. This research aims to study the effect of lactic acid bacteria addition as a natural preservative in the baking process. The ability of lactic acid bacteria to evolve naturally from fermented flour and water promises the potential for easy sourdough preparation and can be used continuously as  a natural preservative that will save production cost. The parameters to be determined include evaluation of lactic acid bacteria and yeast growth on dough and determination of moisture content as well as total bacteris, mold and E.coli an bread. Key words: bread, lactic acid bacteria, preservatives, shelf-life, food safety ABSTRAK Pergeseran pola konsumsi masyarakat menuntut adanya produk roti yang lebih sehat dan cenderung bersifat organik tanpa penggunaan Bahan Tambahan Makanan (BTM) sintetis yang membawa berbagai konsekuensi terhadap kesehatan. Kondisi ini mengarah pada berkembangnya pencarian BTM yang memiliki efektifitas yang setara dengan BTM sintetis namun aman bagi kesehatan terutama jika dikonsumsi jangka panjang. Bakteri Asam Laktat (BAL) merupakan golongan bakteri yang telah digunakan secara luas dalam proses produksi makanan fermentasi. Pembuatan roti menggunakan BAL diawali dengan sourdough atau adonan asam yang terdiri atas tepung dan air yang difermentasi dengan BAL baik yang berasal dari  kontaminan alami tertentu dari tepung atau dari suatu kultur starter yang mengandung satu atau lebih BAL yang sudah diketahui jenisnya. Berbagai produk hasil metabolisme BAL seperti asam laktat, asam asetat, eksopolisakarida dan senyawa antimikroba seperti bakteriosin menjadikan aplikasi BAL pada proses pembuatan roti berpotensi meningkatkan kualitas mikrobiologis dan daya simpan roti. Penelitian ini secara khusus bertujuan untuk mempelajari pengaruh penambahan BAL sebagai pengawet alami dalam proses pembuatan roti. Kemampuan BAL untuk berkembang secara alami dari tepung dan air yang difermentasi menjanjikan potensi penyediaan sourdough yang mudah dibuat dan dapat digunakan secara kontinyu sebagai pengawet alami sehingga akan menghemat biaya produksi. Parameter yang akan ditentukan meliputi evaluasi pertumbuhan BAL dan yeast pada adonan dan penentuan kadar air serta total bakteri, kapang dan E. coli pada roti.   Kata kunci: roti, bakteri asam laktat, pengawet, daya simpan, keamanan pangan.

scholarly journals Potential of Lactic Acid Bacteria From Tape and Jember Tempeh as a Probiotic Candidate

2021 ◽  
Vol 6 (2) ◽  
pp. 273-283
Author(s):  
Siti Nur Azizah ◽  
Mikhania Christiningtyas Eryani ◽  
Azizah Azizah
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salts ◽  
Gastric Ph ◽  
Diffusion Method ◽  
Fermented Foods ◽  
Test Results ◽  
Fermentation Products ◽  
E Coli ◽  
Beneficial Effects

Probiotics are microbes in fermented foods that have beneficial effects on health. Microbes that act as probiotics are lactic acid bacteria (LAB) that can produce metabolites such as lactic acid, hydrogen peroxide, and bacteriocins. This study aimed to obtain lactic acid bacterial isolates from tape and tempeh, and to test the potential of LAB as a probiotic candidate by activity test as an antidiarrhea and its resistance to gastric pH and bile salts. The fermentation products used as a source of LAB isolates are tempeh sumber mas merk, and yellow cassava tape, sari madu merk from Jember. The results of the first stage regarding the isolation of LAB using GYP media showed that there were 2 LAB isolates (TaJ.14 and TaJ.15) from the tape and 4 LAB isolates (TeJ.18, TeJ.22, TeJ.24, and TeJ.25) from tempeh. The results of the antidiarrheal test using the disc diffusion method (oxoid) showed that TaJ.14 and TaJ.15 isolates were able to inhibit Bacillus subtilis, Escherichia coli, and Shigella dysentriae, while TeJ.18, TeJ.22, TeJ.24, TeJ.25, and Lactobacillus casei (control) was only able to inhibit B. subtilis and E. coli. The results of LAB resistance to gastric pH showed that the TeJ.25 isolate had the highest percentage of pH 3 and 2.5 resistance (51.13 and 33.03%) compared to other isolates and controls. LAB resistance test results against bile salts (oxgal) showed that the TeJ.22 isolate had the highest percentage of resistance (75.10%) compared to other isolates although was still higher in control (75.99%).

scholarly journals Formulation of Herbal Cream of Agung Semeru Banana Peel Extract to Candida albicans and Staphylococcus aureus

Jurnal Biota ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 12-18
Author(s):  
Dwi Nur Rikhma Sari ◽  
Septarini Dian Anitasari ◽  
Khoiriyah Khoiriyah
Keyword(s):  
Staphylococcus Aureus ◽  
Candida Albicans ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Banana Peel ◽  
Inhibitory Zone ◽  
Disk Diffusion Method ◽  
Zone Diameter ◽  
Cream Formulation ◽  
And Staphylococcus Aureus

Skin cream, is one of the dosage forms, which contain little water content, and is widely used both as a medicinal and cosmetic cream. This study made an herbal cream formulation based on Agung Semeru banana skin of Lumajang variety which was known as an antimicrobial at a concentration of 100% which would then be tested for its ability as an antimicrobial against the growth of Candida albicans and Staphylococcus aureus. The method used in this study is using the paper disk Diffusion method with 6 repetitions, where data in the form of inhibitory zone diameters were analyzed using 1% One Way ANOVA test and continued with Duncan's test at 1%. The results of this study showed that there were significant differences between the treatment groups (α = 0,000), where the cream formulation of the Candida albicans fungi showed a larger inhibition zone diameter (22.50 ± 1.70 mm) than the inhibitory zone diameter in Staphylococcus aureus bacteria (21 , 50 ± 1.68 mm).

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