scholarly journals UJI ANTIBAKTERI MASKER KEFIR SUSU KAMBING PADA Staphylococcus epidermidis SECARA IN VITRO

2020 ◽  
Vol 25 (1) ◽  
pp. 53-61
Author(s):  
Ajeng Desti Ningsih ◽  
Nur Khikmah
Keyword(s):  
Staphylococcus Epidermidis ◽  
Goat Milk ◽  
Plate Count ◽  
Diffusion Method ◽  
Standard Plate Count ◽  
Goat’S Milk ◽  
Standard Plate ◽  
Goat's Milk ◽  
X 24

Penelitian ini bertujuan untuk mengetahui antibakteri masker kefir susu kambing pada Staphylococcus epidermidis dan menghitung jumlah koloni Bakteri Asam Laktat (BAL) dan khamir. Uji antibakteri dilakukan dengan metode difusi sumuran. Antibakteri masker kefir ditunjukkan dengan adanya zona hambat yang terbentuk di sekitar sumuran. Spread plating dilakukan untuk menghitung koloni bakteri asam laktat dan khamir. Medium MRSA dan PDA diinkubasi pada suhu 37ºC selama 2-3 x 24 jam. Jumlah koloni yang tumbuh dihitung menggunakan metode Standard Plate Count dengan jumlah koloni 30-300, dan dinyatakan dalam satuan CFU/g. Hasil penelitian menunjukkan bahwa masker kefir mempunyai sifat bakteriostatik. Kemampuan antibakteri masker kefir susu kambing pada Staphylococcus epidermidis disebabkan karena di dalam supernatan masker kefir terdapat senyawa antibakteri. Hal ini ditandai dengan terbentuknya zona irradikal. Rerata koloni BAL pada masker kefir susu kambing A dan B adalah 1,5×109 dan 1,2×1010 CFU/g. Rerata jumlah koloni khamir pada masker kefir susu kambing A dan B adalah 2,1×1010 dan >3,0×1010 (3,9×1010) CFU/g.ANTIBACTERIAL OF GOAT’S MILK KEFIR MASK ON Staphylococcus epidermidis IN VITROThis study was aimed at determining the antibacterial goat’s milk kefir mask on Staphylococcus epidermidis and the number of Lactic Acid Bacteria (BAL) and the number of yeast colonies. The antibacterial test was carried out using the diffusion method of the wells. The antibacterial activity in the kefir mask is shown by the presence of inhibitory zones that form around the well. Spread plating was done to calculate the colonies of lactic and yeast acid bacteria. MRSA and PDA medium were incubated at 37ºC for 2-3 x 24 hours. The number of growing colonies is calculated using the Standard Plate Count method with the number of colonies of 30-300 and expressed in units of CFU/g. The results showed that kefir masks had bacteriostatic properties. The antibacterial ability of goat’s milk kefir mask was since the kefir supernatant contained antibacterial compounds. This is indicated by the formation of an nonradical zone. The mean of BAL colonies in goat milk masks A and B was 1.5 × 109 and 1.2 × 1010 CFU/g. The average number of yeast colonies in Goat milk masks A and B was 2.1 × 1010 and> 3.0 × 1010 (3.9 × 1010) CFU/g.

Evaluation of the Spiral Plating Method for the Enumeration of Microorganisms throughout the Manufacturing and Ripening of a Raw Goat's Milk Cheese

2002 ◽  
Vol 65 (2) ◽  
pp. 339-344 ◽  
Author(s):  
CARLOS ALONSO-CALLEJA ◽  
JAVIER CARBALLO ◽  
ROSA CAPITA ◽  
ANA BERNARDO ◽  
MARÍA LUISA GARCÍA-LÓPEZ
Keyword(s):  
Correlation Coefficients ◽  
Plate Count ◽  
Standard Plate Count ◽  
Goat’S Milk ◽  
Plating Method ◽  
Standard Plate ◽  
Microbial Group ◽  
Goat's Milk ◽  
Microbial Groups ◽  
Spiral Plate

A statistical comparison of the spiral plate count (SPLPC) and the standard plate count (SPC) methods for enumeration of microorganisms in raw goat's milk cheese throughout its manufacturing and ripening was carried out. Enumeration of mesophiles, lactic acid bacteria (presumptive lactococci, presumptive leuconostocs, and presumptive lactobacilli), Micrococcaceae, Enterobacteriaceae, and molds and yeasts was carried out for milk, curd, and 2-, 5-, 10-, 17-, and 27-day-old cheeses. Average counts for the SPLPC and SPC methods differed by less than half of a log cycle for all microbial groups studied (range of difference, −0.1386 [mesophiles] to +0.4397 [presumptive lactobacilli]). The results of the SPLPC method compared favorably with the results of the SPC procedure for mesophiles, presumptive lactococci, presumptive leuconostocs, Enterobacteriaceae, and molds and yeasts (the variance between replicate platings was close to 0.005, and correlation coefficients were >0.9). Correlation coefficients were lower for Micrococcaceae (r = 0.824) and presumptive lactobacilli (r = 0.670). Analysis of variance showed that the plating method was a significant factor (P < 0.05) for presumptive lactobacilli counts. In general, results from the SPLPC method compared favorably with results from SPC procedure in the enumeration of microorganisms in goat cheese throughout its manufacturing and ripening processes. However, the suitability of the SPLPC method depends mainly on the microbial group studied.

scholarly journals Teknik Pengawetan Fillet Ikan Nila Merah dengan Senyawa Anti Bakteri asal Lactobacillus Acidophilus dan Bifido Bacteria Biffidum

2014 ◽  
Vol 5 (2) ◽  
pp. 1021 ◽  
Author(s):  
Dede Saputra ◽  
Tati Nurhayati
Keyword(s):  
Lactobacillus Acidophilus ◽  
Plate Count ◽  
Diffusion Method ◽  
Antibacterial Compounds ◽  
Red Tilapia ◽  
Standard Plate Count ◽  
Spoilage Bacteria ◽  
Base Method ◽  
Standard Plate

Red tilapia is a good commodity to be developed because it has a high nutritional value composition, with a protein content 17.8%, fat 2.8%, and others composition. The fillet of red tilapia fish is easy to spoil, because of S. aureus, Salmonella sp., and other microbes. Many methods are used to save and preserve the quality of fillet, such fillet preparation through good sanitation practices, cooling process, but the effort were not optimal. The objectives of this study were to 1) evaluate the potency of antibacterial produced by Lactobacillus acidophilus and Bifidobacteria biffidum to inhibit the growth of spoilage bacteria that contaminated the red tilapia fillet; 2) evaluate the effect of antibacterial compounds produced by Lactobacillus acidophilus and Bifidobacteria biffidum of inhibiting the setback fillet quality, 3) determine the shelf life of red tilapia fillet at room temperature. Antibacterial activity test is done by using the well diffusion method; the rate of deterioration of quality of fish tests done by observing the organoleptic parameters, pH measurement test, total volatile base method. Total number of bacteria were performed by Standard Plate Count (SPC) test. The LAB’s are able to inhibit the growth of spoilage bacteria Pseudomonas aeruginosa about 8.67-9.00 mm and Listeria monocytogenes about 8.33-9.00 mm through the well diffusion method. pH values about 5.71-5.74, TVB values about 1,26-21.43 with SPC test about 1.39-4.83 CFU/mL. The antibacterial compounds could inhibit  the rate of deterioration of quality red tilapia fillets until 14 hours.

scholarly journals Evaluasi Kualitas Susu Kambing Etawa Yang Dikoleksi dari Peternakan Berskala Kecil Di Wilayah Samigaluh, Kulon Progo

2020 ◽  
Vol 3 (1) ◽  
pp. 41
Author(s):  
Nur Ika Prihanani ◽  
Risa Ummami ◽  
Naela Wanda Yusria Dalimunthe ◽  
Muhammad Rosyid Ridlo
Keyword(s):  
Physical Condition ◽  
Goat Milk ◽  
Milk Composition ◽  
Fat Content ◽  
Animal Origin ◽  
Plate Count ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Total Bacteria

Peranakan Etawa (PE) Goat is a type of superior goat that is very potential to be maintained as a dairy goat. Food safety guarantee of animal origin becomes very important in order to prevent and spread disease from animal to human. So it takes an effort in terms of quality control of food of animal origin, especially goat's milk. This study aims to determine the quality of PE goat milk which is maintained by farmers in small farms. The study was conducted on 15 samples of goat milk collected in the region of Samigaluh, Kulon Progo. The research used a method of testing the quality of milk in the laboratory that includes testing the physical condition of milk and milk composition. Testing the physical condition of milk consists of testing of cleanliness, color, odor, and taste. Testing of milk composition consist of degree of acid, reductase, fat content, calculation of total bacteria by Total Plate Count (TPC) method. The data obtained are then analyzed descriptively. The results showed milk samples were clean, yellowish, typical odor of fresh milk, and had a slightly sweet taste. Mean of acid degree 7,1°SH, mean of reductase rate 2 hour, mean of fat content 4,53% and mean total bacteria 2,8 x 105 CFU ml. These results indicate that the quality of goat milk included in the category worth to be consumed with sufficient quality. The quality of goat's milk is influenced by the type of feed given and the nutrient composition in the feed type.

Pyruvate as an Indicator of Quality in Grading Nonfat Dry Milk1

1982 ◽  
Vol 45 (6) ◽  
pp. 561-565 ◽  
Author(s):  
R. T. MARSHALL ◽  
Y. H. LEE ◽  
B. L. O'BRIEN ◽  
W. A. MOATS
Keyword(s):  
Geometric Mean ◽  
Regression Line ◽  
Skim Milk ◽  
Plate Count ◽  
Department Of Agriculture ◽  
Standard Plate Count ◽  
Geometric Average ◽  
Dry Milk ◽  
Standard Plate ◽  
Microscopic Count

Samples of skim milk and nonfat dry milk (NDM) made from it were collected, paired and tested for pyruvate concentration, [P], and Direct Microscopic count (DMC). The skim milk was tested for Standard Plate Count (SPC) and Psychrotrophic Plate Count (PPC). The geometric average DMC of skim milk was more than three times higher than that of the paired NDM samples. However, [P] of NDM was not significantly different from that of the skim milk. Although [P] of skim milk was poorly correlated with SPC and PPC, r = .31 and .26, respectively, it was relatively well correlated with DMC, r = .64. Data were widely dispersed around the regression line when [P] was ≤ 4.0 mg/L. However, [P] increased rapidly when DMCs were > 106/ml. A limit of 10 mg/L of [P] in NDM reconstituted 1:9 was chosen to represent the current U.S. Department of Agriculture Standard for DMC in NDM. This limit failed to classify about 10% of the samples correctly, assuming that each geometric mean DMC was correct. However, the probability that samples meeting the DMC standard would be rejected by the pyruvate test was quite low and the probability was moderate that samples which would be acceptable by the pyruvate test would be rejected by the DMC. For the latter, 28% of the samples having DMCs of ≥ 107/ml contained < 10 mg/L of pyruvate. No sample having ≥ 10 mg/L of pyruvate had a DMC of ≤ 107/ml. Pyruvate concentration in NDM did not change during storage at 5 or 32°C for 90 days.

scholarly journals Evaluation of the Physicochemical Quality of Raw Bovine and Goat Milk Marketed in the Steppic Region of Djelfa (Algeria)

2019 ◽  
Vol 76 (1) ◽  
pp. 55
Author(s):  
Mourad HAMIROUNE ◽  
Sounia DAHMANI ◽  
Zineb KASMI ◽  
Abdelhamid FOUGHALIA ◽  
Mahmoud DJEMAL
Keyword(s):  
Freezing Point ◽  
Bovine Milk ◽  
Goat Milk ◽  
Raw Milk ◽  
Cow’S Milk ◽  
Physicochemical Quality ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Disciplinary Procedures ◽  
Goat's Milk

This research was conducted to study the key physicochemical parameters of samples of raw bovine and goat milk collected in the steppic region of Djelfa. One hundred and six samples of raw milk were collected from April 2018 to May 2018, at points of sale and analyzed. The results showed that cow’s milk had 3.66±0.89% fat, 11.4±1.56% solid not fat, 4.35±0.61% protein, 6.35±0.89% lactose and a density of 1.0360±0.0056 with a freezing point of -0.380±0.053 °C. While goat’s milk had 3.43±0.65% fat, 10.2±0.92% solid not fat, 3.88±0.36% protein, 5.66±0.52% lactose and a density of 1.0317±0.0035 with a freezing point of -0.348±0.044 °C. This proves that cow’s milk has a slightly higher physicochemical quality than goat’s milk. In addition, the present study showed that 100% raw goat milk is wet against 97.1% raw bovine milk. This indicates the presence of cases of fraud requiring disciplinary procedures. Moreover, in the majority of the cases, the storage temperatures of the milk far exceed the values recommended by the Algerian standards (+6°C). It is necessary to establish a program of control and popularization of all the actors of the sector in order to improve the quality and the quantity of raw milk produced.

Bioluminescence: A Rapid Indicator of Escherichia Coli O157:H7 in Selected Yogurt and Cheese Varieties

1997 ◽  
Vol 60 (8) ◽  
pp. 891-897 ◽  
Author(s):  
L. M. HUDSON ◽  
J. CHEN ◽  
A. R. HILL ◽  
M. W. GRIFFITHS
Keyword(s):  
Escherichia Coli ◽  
Enterohemorrhagic Escherichia Coli ◽  
Cottage Cheese ◽  
Plate Count ◽  
Escherichia Coli O157 ◽  
Potential Hazard ◽  
Growth And Survival ◽  
E Coli ◽  
Standard Plate Count ◽  
Standard Plate

Outbreaks of enterohemorrhagic Escherichia coli O157:H7 have been commonly associated with products derived from ground beef, but recently the organism has been implicated as the causative agent in outbreaks involving yogurt and cheese. This finding has raised concern about the potential for its growth and survival in fermented dairy products. A bioluminescent strain of E. coli O157:H7 was used to determine postprocessing survival in yogurt with live cultures at pH 4.17, 4.39, and 4.47 stored at 4 and 10°C. In addition, survival of E. coli O157:H7 was monitored during the manufacture of Cottage, Colby, Romano, and Feta cheeses. Results indicated survival for 8 and 5 days at 4 and 10°C respectively in yogurt at pH 4.17, 17 and 15 days at 4 and 10°C respectively in yogurt at pH 4.39, and 17days at both 4 and 10°C in yogurt at pH 4.47. E. coli O157:H7 did not survive cooking procedures at 56°C in Cottage cheese. However, the pathogen survived for 27, 30, and 27 days in Colby, Romano, and Feta cheeses respectively. A high correlation of r2 > 0.89 was obtained between counts of bioluminescenct colonies and standard plate count for all yogurt and cheese varieties, indicating that bioluminescence was a sensitive and rapid indicator of cellular viability for E. coli O157:H7. Survival of the pathogen, as indicated by this method, is possible in highly acidic environments even at refrigeration temperatures. This poses a potential hazard should postprocessing contamination occur.

Evaluation of the 3M Dry Medium Culture Plate (Petrifilm™ SM) Method for Determining Numbers of Bacteria in Raw Milk1

1984 ◽  
Vol 47 (10) ◽  
pp. 753-755 ◽  
Author(s):  
R. E. GINN ◽  
V. S. PACKARD ◽  
T. L. FOX
Keyword(s):  
Cold Water ◽  
Correlation Coefficients ◽  
Raw Milk ◽  
Water Soluble ◽  
Gelling Agent ◽  
Plate Count ◽  
Suitable Alternative ◽  
Standard Plate Count ◽  
Standard Plate ◽  
Indicator Dye

The 3M Company has developed a sample-ready system (Petrifilm ™ SM) for enumerating bacteria in milk and other food products. The testing unit consists of Standard Methods culture medium coated onto a base film and overlaid with a second film coated with a cold-water-soluble gelling agent and tetrazolium indicator dye. As such, the system is ready to accept samples of product. A pipette or 0.001-ml plate loop continuous pipetting syringe can be used for applying samples. In this study, both methods of sample addition were used and results compared with those of the Standard Plate Count (SPC) and standard Plate Loop (PL) methods for determining bacteria numbers in raw milk. In total, 108 samples were analyzed in duplicate by each of the four methods. The correlation coefficients (r) between the 3M-SPC and SPC, 3M-PL and PL, 3M-PL and SPC and PL and SPC were 0.946, 0.935, 0.941, and 0.974, respectively. Repeatability, as measured by mean log10 variance for duplicate determinations, was essentially the same for the four methods, and in all instances less than 0.005. The mean log10 differences between the SPC and 3M-SPC, and SPC and 3M-PL were, respectively, −0.177 and −0.168. The preceding statistical criteria suggest the Petrifilm™ SM method to be a suitable alternative to the SPC or the PL procedure.

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