PENGARUH NISBAH C/N CAMPURAN LIMBAH MILK TEA DAN MOLASSES TERHADAP JUMLAH BAKTERI ASAM LAKTAT, pH, PERUBAHAN FISIK WARNA, DAN AROMA PADA PROBIOTIK

The objective of the research is to identify the effect of various C/N ratio mixed of milk tea waste and molasses on amount of lactic acid bacteria, pH, physical changes color and aroma in probiotics. The material used in this research are milk tea waste and molasses, fermented in anaerobic. The research method uses a Completely Randomized Design (CRD) by 3 treatments, which are P1 = C/N ratio 25, P2 = C/N ratio 30, P3 = C/N ratio35, with 6 repetitions. The measured parameters are amount of lactic acid bacteria, the pH and physical changes color and aroma. The data were analyzed by Analysis of Variance (ANOVA) method based of Tukey Test. The results of this research showed that there is a significant effect (P < 0,05) between a various of C/N ratio on amount of lactic acid bacteria, pH levels and physical changes color and aroma in the results of fermentation (probiotics). The best respond is on the C/N ratio 30, so it can produced high amount of lactic acid bacteria with an average of 2,06 x 109 CFU/mL, an average pH of 3,75 and physical changes in color and aroma.

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Pengaruh pH terhadap Produksi Antibakteri oleh Bakteri Asam Laktat dari Usus Itik

Jurnal Penelitian Pertanian Terapan ◽

10.25181/jppt.v15i3.135 ◽

2017 ◽

Vol 15 (3) ◽

Author(s):

Rudy Sutrisna ◽

Christina Nugroho Ekowati ◽

Edelina Sinaga Sinaga

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Analysis Of Variance ◽

Antibacterial Effect ◽

Inhibition Zone ◽

Bacterial Isolates ◽

Clear Zone ◽

Effect Of Ph ◽

Randomized Design ◽

Completely Randomized Design

This study aimed to determine the effect of pH on the production of antibacterial by lactic acid bacteria. This study uses a completely randomized design factorial 3X 5 (3 X 5 treatment of bacterial isolates pH) with three replications. The first factor consisted of pH 4, pH 5, pH 6, pH 7, pH 8, and the second factor that isolates B2, B7, B8, whereas the parameters consists of a clear zone. The amount of production is determined by the size of the diameter of antibacterial inhibition zone against Salmonella sp. Differences in the production of antibacterial determined based on the results of analysis of variance. The treatment significantly further test BNT at 5% level. The results showed that the effect of media pH test based on the potential for the production of antibacterial effect. The diameter of the largest clear zone produced by B7 isolates at pH 6 was 17.2 mm, 17.1 mm B8 and B2 at pH 7 at 16.7 mm. The smallest diameter of the clear zone produced by B8 at pH 4 was 15.1 mm, B2 at pH 6 there is a clear zone of 12.7 mm and isolate B7 at pH 5 of 11.5 mm Keywords: Antibacterial, Lactic Acid Bacteria, pH, Salmonella sp, Clear zone

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Pengaruh Pemberian Moringa oleifera Terhadap Kuantitas dan Kualitas Semen Sapi Peranakan Ongole

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v7i2.10886 ◽

2020 ◽

Vol 7 (2) ◽

pp. 119

Author(s):

Lukman Affandhy ◽

Muchamad Luthfi ◽

Dian Ratnawati ◽

Frediansyah Firdaus

Keyword(s):

Data Analysis ◽

Analysis Of Variance ◽

Research Method ◽

Moringa Oleifera ◽

The Third ◽

Randomized Design ◽

Leaf Powder ◽

Completely Randomized Design ◽

Second Period

ABSTRAK Penelitian bertujuan untuk mengetahui pengaruh pemberian bubuk daun Moringa oleifera (MO) terhadap kuantitas dan kualitas semen sapi peranakan ongole (PO). Metode penelitian menggunakan percobaan lapang dengan rancangan acak lengkap dengan tiga perlakuan pemberian MO sebesar 0 kg/ekor/hari (P1); 0,05 kg/ekor/hari (P2) dan 0,1 kg/ekor/hari (P3). Analsis data menggunakan one way analysis of variance. Masing-masing perlakuan terdiri atas empat ekor dengan tiga periode pengamatan sebagai ulangan, yaitu periode pertama dan ketiga tanpa MO, dan periode kedua diberikan MO pada P2 dan P3. Hasil penelitian menunjukan bahwa volume dan pH semen perlakuan P1, P2 dan P3 tidak berbeda semua periode pengamatan. Motilitas massa spermatozoa P2 dan P3 periode kedua dan ketiga menunjukan nilai +++ berbeda nyata (P<0,05) dibandingkan dengan P1 (++); motilitas individu perlakuan P1 menunjukkan nilai terendah 60,56±2,94 % (P<0,05) dibandingkan P2 dan P3 pada periode kedua dan ketiga (75,50±2,29 dan 72,50±2,34%). Konsentrasi spermatozoa P2 dan P3 periode kedua dan ketiga menunjukkan rata-rata >1.350 juta/ml berbeda nyata (P<0,05) daripada P1 (876±152juta/ml), sedangkan total spermatozoa motil menunjukkan nilai tertinggi 5.647±829 juta/ml pada P3 periode kedua.Viabilitas spermatozoa P2 dan P3 menunjukkan nilai >88-89 % beda nyata (P<0,05) daripada P1 (<84 %) pada periode kedua dan ketiga, sedangkan nilai abnormalitas spermatozoa yang terbaik adalah P2 sebesar 4,30% pada periode kedua dan P3 sebesar 5,33% pada periode ketiga. Disimpulkan pemberian bubuk daun MO dengan dosis 0,1 kg/ekor/hari dapat memperbaiki kuantitas dan kualitas semen (viabilitas dan total spermatozoa motil) sapi pejantan PO.Kata kunci: kuantitas dan kualitas semen, Moringa oleifera, sapi pejantan ABSTRACTThe research aimed to determine the effect of Moringa oleifera (MO) leaf powder on the quantity and quality of semen of ongole crossbreed. The research method used was a field experiment with a completely randomized design with three treatments giving MO of 0 kg/head/day (P1); 0.05 kg/head/day (P2) and 0.1 kg/head/day (P3). Each treatment consisted of four heads with three periods of observation as replications, namely the first and third periods without MO, and the second period was given MO on P2 and P3. Data analysis used a one-way analysis of variance. The results showed that the volume and pH of semen treated P1, P2, and P3 didn’t different in all observation periods. The second and third period spermatozoa mass motility of P2 and P3 showed that the value of +++ was significantly different (P<0.05) compared to P1 (++); Individual motility of P1 treatment showed the lowest value 60,56±2,94 % (P<0.05) compared to P2 and P3 in the second and third periods (75,50±2,29 and 72,50±2,34%). The second and third periods of P2 and P3 spermatozoa concentrations showed an average of >1,350 million/cc significantly different (P<0.05) than P1 (876±152 million/cc), while the total motile spermatozoa showed the highest value of 5,647±829 million/cc in the second period P3. The spermatozoa viability of P2 and P3 showed values >88-89% significantly different (P<0.05) than P1 (<84%) in the second and third periods, while the best spermatozoa abnormalities were P2 at 4.30% in the second period and P3 at 5.33% in the third period. It was concluded that the giving of MO leaf powder at a dose of 0,1 kg/head/day could improve the quantity and quality of semen (viability and total motile spermatozoa) of Ongole Crossbreed bulls. Keywords: bulls, Moringa oleifera, quantity and quality of semen

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PENGARUH KONSENTRASI STARTER BAKTERI Lactobacillus plantarum TERHADAP BEBERAPA KOMPONEN MUTU TEPUNG PORANG (Amorphophallus oncophyllus)

Pro Food ◽

10.29303/profood.v6i2.136 ◽

2021 ◽

Vol 6 (2) ◽

pp. 673

Author(s):

Ade Irma Juliana ◽

Moegiratul Amaro ◽

Nazaruddin Nazaruddin

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Protein Content ◽

Lactobacillus Plantarum ◽

Analysis Of Variance ◽

Ph Value ◽

Significance Level ◽

Randomized Design ◽

Significant Difference ◽

Polynomial Orthogonal

ABSTRACT This study aims to determine the effect of Lactobacillus plantarum bacterial starter concentration on some quality of the porang flour. This study used experimental design one-factor Completely Randomized Design (CRD) consisted of BAL concentration (KB) of Lactobacillus plantarum with 6 treatments which is 0%, 5%, 10%, 15%, 20% and 25%. Each of treatment were repeated three times to obtain 18 unit samples. Data from observations were analyzed using analysis of variance (Analysis of Variance) at 5% significance level using Co-stat software. If there are significant differences, a further Polynomial Orthogonal and Honestly Significant Difference (BNJ) test is performed at a level of 5%. The parameters observed included pH value, protein content, water content, yield, total lactic acid bacteria, organoleptic parameters of color and aroma (hedonic and scoring). The results showed that the concentration of Lactobacillus plantarum bacterial 20% was the best treatment in producing porang flour, pH value 5.72, protein content 6.49%, yield 9.33%, total lactic acid bacteria 6.66 log CFU / g and color rather brown and slightly acidic aroma and somewhat preferred by panelists. Keywords: Porang flour, starter concentration, Lactobacillus plantarum ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi starter bakteri Lactobacillus plantarum terhadap beberapa komponen mutu tepung porang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yakni konsentrasi BAL (KB) jenis Lactobacillus plantarum dengan 6 perlakuan yaitu 0%, 5%, 10%, 15%, 20% dan 25%. Masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Data hasil pengamatan dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf nyata 5% menggunakan software Co-stat. Apabila terdaapat beda nyata, dilakukan uji lanjut Polynomial Orthogonal dan Beda Nyata Jujur (BNJ) pada taraf 5%. Adapun parameter yang diamati meliputi nilai pH, kadar protein, kadar air, rendemen, total bakteri asam laktat, parameter organoleptik warna dan aroma (hedonik dan scoring). Hasil penelitian menunjukkan bahwa konsentrasi strater bakteri Lactobacillus plantarum 20% merupakan perlakuan terbaik dalam menghasilkan tepung porang nilai pH 5,72, kadar protein 6,49%, rendemen 9,33%, total bakteri asam laktat 6,66 log CFU/g serta warna agak coklat dan aroma agak asam serta agak disukai panelis. Kata Kunci: Tepung porang, konsentrasi starter, Lactobacillus plantarum

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Utilização de diferentes substratos na propagação de Pyrostegia venusta através de estacas

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v10i4.3375 ◽

2015 ◽

Vol 10 (4) ◽

pp. 38

Author(s):

J. G. Crispim ◽

M. M. Rêgo ◽

E. R. Rêgo ◽

Â. M. S. Pessoa ◽

P. A. Barroso

Keyword(s):

Analysis Of Variance ◽

Leaf Length ◽

Cattle Manure ◽

Main Root ◽

Plastic Tube ◽

Tukey Test ◽

Randomized Design ◽

Number Of Leaves ◽

Completely Randomized Design ◽

Pyrostegia Venusta

Este trabalho teve por objetivo avaliar o desenvolvimento de clones de Pyrostegia venusta em diferentes tipos de substratos. O experimento foi conduzido em delineamento inteiramente casualizado, com 06 tratamentos e 10 repetições, cada repetição foi constituída por um tubete de polietileno com capacidade de 103cm3. Os tratamentos testados foram: (T1) 100% de areia lavada; (T2) 50% areia lavada + 50% substrato comercial Plantmax®; (T3) 100% de substrato comercial Plantmax®; (T4) 50% areia lavada + 50% de esterco bovino; (T5) 1/3 areia lavada + 1/3 esterco bovino +1/3 de Plantmax® e (T6) 50% esterco bovino + 50% de Areia lavada. Após 30 dias foram avaliados o número de estacas sobreviventes, comprimento do broto (cm), número de folhas, comprimento da folha (cm), número de raízes e comprimento da raiz principal (cm). Os dados foram submetidos a análise de variância e as médias comparadas pelo teste de Tukey a 5% de probabilidade. Por meio da análise de variância (p<0,01), detectou-se significância estatística, para as variáveis, sobrevivência das estacas e número de brotos por estaca de P. venusta, quando cultivadas em substrato composto por 50% areia lavada + 50% substrato comercial Plantmax®. Essa mistura apresenta a vantagem de ser mais econômica quando comparado ao substrato comercial Plantmax®, sendo portanto, recomendada na produção de mudas de cipó-de-São João.Utilization of different substrates in the propagation of Pyrostegia venusta by cuttingsAbstract: The experiment was carried out in a completely randomized design with 06 treatments and 10 replicates, each replicate consisted of polyethylene plastic tube the size of 103cm3. The treatments were: (T1) 100% washed sand; (T2) 50% washed sand + 50% commercial substrate Plantmax®; (T3) 100% substrate commercial Plantmax®; (T4) 50 % washed sand + 50% cattle manure; (T5) 1/3 washed sand + 1/3 manure +1/3 Plantmax® and Plantmax (T6) 50 % cattle manure + 50% washed sand. After 30 days, were evaluated number of cutting survival, bud length in cm, number of leaves, leaf length in cm, number of roots and length of the main root. Data were submitted to analysis of variance and means were compared by Tukey test at 5% probability. By analysis of variance (p< 0.01), there was significant differences for the variables, czutting survival and number of shoots per cutting when cultured on substrate composed of 50% washed sand + 50% commercial substrate Plantmax®. Furthermore, this mixture has the advantage to be cheaper as compared to substrate Plantmax®, so we recommend the seedlings of Saint John’s vine.

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SIFAT KIMIA DAN MIKROBIOLOGI BAKASANG IKAN OCI (Rastrelliger sp) DENGAN LAMA FERMENTASI YANG BERBEDA

Pro Food ◽

10.29303/profood.v5i1.94 ◽

2019 ◽

Vol 5 (1) ◽

pp. 397

Author(s):

Anto Anto ◽

Deyvie Xyzquolyna ◽

Viene Valentine H. Ali

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Protein Content ◽

Water Content ◽

Design Pattern ◽

Research Method ◽

Ph Value ◽

Fermentation Time ◽

Fish Market ◽

Randomized Design

ABSTRACT This study aimed to determine the effect of oci fermentation time on total microbes, total lactic acid bacteria, water content, protein content, and pH value. The oci fish used are fresh oci fish from the fish market in Gorontalo, then fermented for 0, 3, 10 and 15 days. The research method used the experimental method through a complete randomized design pattern using variance analysis followed by the Duncan test. For 15 days fermented, the pH value, water content and microbial total decreased, but the protein content and the number of lactic acid bacteria increased. The bakasang of oci at the end of fermentation has a total lactic acid bacteria of 2.51x107 CFU/g, the water content of 65.56%, the protein content of 5.98%, and pH value of 6.0. Keywords: oci fish, fermentation, bakasang, lactic acid bacteria ABSTRAK Tujuan penelitian ini adalah untuk menganalisa sifat kimia dan mikrobiologi bakasang ikan oci dengan lama fermentasi yang berbeda. Ikan oci yang digunakan adalah ikan oci segar dari pasar ikan di Gorontalo, lalu difermentasi selama 3, 10 dan 15 hari. Parameter pengamatannya meliputi sifat kimia yang terdiri dari kadar air, kadar protein, nilai pH. Sedangkan sifat mikrobiologi yang diamati yaitu total mikroba dan total bakteri asam laktat. Metode penelitian ini menggunakan rancangan acak lengkap dan analisis sidik ragam dilanjutkan dengan uji Duncan. Selama 15 hari difermentasi, nilai pH, kadar air dan total mikroba menurun, namun kadar protein dan jumlah bakteri asam laktat mengalami peningkatan. Bakasang ikan oci pada akhir fermentasi mempunyai total bakteri asam laktat 2,51x107 cfu/g, kadar air 65,56%, kadar protein 5,98%, dan nilai pH 6,0. Kata kunci: ikan oci, fermentasi, bakasang, bakteri asam laktat

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Potential and characteristics of dadiah processed into products-like nuggets with addition of cinnamon bark flour (Cinnamomum burmanni)

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/888/1/012036 ◽

2021 ◽

Vol 888 (1) ◽

pp. 012036

Author(s):

A Sandra ◽

E Purwati ◽

A Hasibuan

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Experimental Method ◽

Buffalo Milk ◽

Natural Fermentation ◽

Cinnamon Bark ◽

Cholesterol Levels ◽

Randomized Design ◽

West Sumatra ◽

Completely Randomized Design

Abstract Dadiah is a natural fermentation of buffalo milk from West Sumatra, which has a distinctive smell and flavor. This causes the dadiah to be less liked, so it is necessary to diversify the processed of dadiah. This study aimed to determine the effect of adding cinnamon flour (Cinnamomum burmanni) in the processing of nugget-like products on antioxidants, cholesterol, the total colony of lactic acid bacteria and organoleptic values. This research used 2000 grams of dadiah and cinnamon bark flour (15 g). The variables observed were antioxidants, cholesterol, the total colony of lactic acid bacteria and organoleptic values. The method used in this study was an experimental method using a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatments in this study were the addition of cinnamon flour namely A (0%), B (0.5%), C (1%), D (1.5%). The results of this study indicated that the addition of cinnamon flour to nugget-like products had a significant effect (P<0.05) increasing antioxidant levels and decreasing cholesterol levels, not significantly different (P> 0.05) on the total colony test of lactic acid bacteria and the organoleptic test of taste, texture and flavor. The addition of cinnamon flour to nugget-like products in treatment D (1.5%) gave the best results with antioxidant levels of 73.24%, cholesterol levels of 20.32 mg/dl, the total colony of lactic acid bacteria 1.48x107 CFU / ml and taste organoleptic value 3.44, texture 3.68 and flavor 3.80.

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The Characteristics and Potential of Lactic Acid Bacteria as Probiotics in Silage Made from Hymenachne acutigluma and Neptunia oleracea lour

E3S Web of Conferences ◽

10.1051/e3sconf/20186801017 ◽

2018 ◽

Vol 68 ◽

pp. 01017

Author(s):

Sofia Sandi ◽

Fitra Yosi ◽

Meisji Liana Sari ◽

Nuni Gofar

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Gram Positive ◽

Gram Staining ◽

Randomized Design ◽

Different Temperatures ◽

Completely Randomized Design ◽

H2s Production

This study aims to determine the characteristics of lactic acid bacteria (LAB) obtained from the silage made from Hymenachne acutigluma and Neptunia oleracea Lour to be used as probiotics. This study used a completely randomized design (CRD), which consists of 3 treatments and 5 replications. The treatment consisted of P1 (silage made from Hymenachne acutigluma), P2 (silage made from 50% of Hymenachne acutigluma and 50% of Neptunia oleracea lour), and P3 (silage made from Neptunia oleracea lour). The variables measured were LAB characteristics including shape, gram staining, catalase, endospore, motility, growth at different temperatures, TSIA, MR, VP, and identification using API Kit. The data were analyzed descriptively. The results showed that there were 9 selected isolates. All isolates are rod-shaped, gram-positive, catalase, endospore, and negative motility, growth at 15 °C negative and at 45 °C positive. TSIA slant and butt test show yellow and negative colors on gas and H2S production, while MR-VP is red and yellow. The conclusions of this study were all isolates belonging to the Lactobacillus plantarum strain with a similarity level of 87.3-99.9 %.

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POPULASI BAKTERI ASAM LAKTAT PADA BUDIDAYA IKAN NILA YANG DIBERI PAKAN FERMENTASI LIMBAH PERTANIAN DENGAN SUPLEMEN ENCENG GONDOK DAN PROBIOTIK

Scripta Biologica ◽

10.20884/1.sb.2014.1.1.32 ◽

2014 ◽

Vol 1 (1) ◽

pp. 87

Author(s):

Andhika Agus Setyawan ◽

Sukanto Sukanto ◽

Endang Widyastuti

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Water Hyacinth ◽

Agricultural Waste ◽

Randomized Design ◽

Fermented Feed ◽

Independent Variable ◽

Completely Randomized Design ◽

Chemical Conditions ◽

Physical And Chemical

The aim of this study were to determine the effect of fermented agricultural wastes feeding with supplement of water hyacinth and MEP+ probiotic towards the increasing population of intestinal Lactid Acid Bacteria (LAB) in Tilapia and to know the highest population of lactic acid bacteria after fermented agricultural waste feeding with water hyacinth supplements and MEP+ probiotic. Independent variable in this study was fermented feed with the addition of different water hyacinth and MEP+ probiotics. The experimental study was continued using completely randomized design (CRD). The dependent variable in this study was the number density of Lactobacillus bacteria in the gut of Tilapia. The main parameters measured were the number of LAB. Proponent parameters were namely Tilapia weight gain, physical and chemical conditions of the water. The results showed that feeding fermentative effected in increasing the population of lactic acid bacteria in the gut of Tilapia. Fermentative feed supplement agricultural waste with water hyacinth as much as 10% and MEP+ probiotic was the best treatment with LAB population density in Tilapia intestine with the average of 5.85 x 106 CFU /g.

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Perubahan Karakteristik Kimia dan Mikrobiologis Jruek Drien (Durian Fermentasi Khas Aceh) selama Fermentasi

Jurnal Teknologi dan Industri Pertanian Indonesia ◽

10.17969/jtipi.v10i2.6123 ◽

2018 ◽

Vol 10 (2) ◽

pp. 1-5

Author(s):

Murna Muzaifa ◽

Ryan Moulana ◽

Yuliani Aisyah ◽

Zainuddin Zainuddin ◽

Faidha Rahmi

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Water Content ◽

Sugar Content ◽

Fermented Food ◽

Total Acid ◽

Total Sugars ◽

Randomized Design ◽

Microbiological Characteristics ◽

Completely Randomized Design

Jruek drien is one of traditional fermented food of Aceh. This product made from flash of durio that fermented without starter addition. Explorative research has been conducted to examine the change of chemical and microbiological characteristics of jruek drien during fermentation. This study used completely randomized design with single factor (length of fermentation: 1,3,5 and 7 days). The parameters analyzed were water content, pH, total acid, total sugars, total lactic acid bacteria and yeast. The results showed that water content and acid total were increased while pH and sugar content were decreased. The highest total of lactic acid bacteria was found on day 3. Yeast detected only on early fermentation and no detected on 7th day.

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PEMBUATAN YOGHURT SINBIOTIK KACANG MERAH (Phaseolus vulgaris L.) DENGAN PENGGUNAAN BAKTERI ASAM LAKTAT DENGAN PENAMBAHAN PREBIOTIK

JURNAL BIOINDUSTRI ◽

10.31326/jbio.v2i2.655 ◽

2020 ◽

Vol 2 (2) ◽

pp. 476-486

Author(s):

Agatha Sonya Sekarningrum ◽

◽

Seveline Seveline ◽

Keyword(s):

Lactic Acid ◽

Phaseolus Vulgaris ◽

Lactic Acid Bacteria ◽

Phaseolus Vulgaris L ◽

Randomized Design ◽

Probiotic Product ◽

Banana Flour ◽

Completely Randomized Design ◽

The Right

Manufacture of probiotic product that has been done a lot is manufacture of yoghurt. In the process, addition of red beans and prebiotic is done to add value to the product. Addition of Lactic Acid Bacteria and inulin in the form of banana flour with different amounts is done to find the right synbiotic yogurt formulation. This research was conducted to test the quality of product physically, chemically, microbiology and organoleptics. This research was conducted using a Completely Randomized Design with the first factor being the BAL levels added and the second factor being the levels of inulin added. Based on the tests, the results obtained that the formulation using L. plantarum as much as 1% and 2% commercial inulin is the right formulation with results that are in accordance with SNI 2891: 1992 standards. The total value of LAB resulting from the formulation is 3.24 x 106 cfu/ml with a total non-fat solid of 11.16%.

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