scholarly journals THE EFFECT OF ADDITION OF SUCROSE SOLUTION ON THE ANTIBACTERIAL ACTIVITIES OF GREEN GRASS JELLY EXTRACT SINBIOTIC BEVERAGES DURING STORAGE IN COLD TEMPERATURE

Agric ◽  
2019 ◽  
Vol 31 (1) ◽  
pp. 53-66
Author(s):  
Samsul Rizal ◽  
Julfi Restu Amelia ◽  
Suharyono A S
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Sucrose Solution ◽  
Cold Temperature ◽  
Diffusion Method ◽  
Total Acid ◽  
Cold Temperatures ◽  
Significant Difference

Sinbiotic drinks have a very acidic taste, so it is necessary to add sucrose solution to get the best taste. This study aims to determine the effect of adding 65% (v/v) sucrose solution to changes in antibacterial activity of green grass jelly synbiotic drinks during storage in cold temperatures. The finished green grass jelly synbiotic product was given two different treatments, namely the product without the addition of sucrose solution and product with the addition of 10% (v/v) of 65% (b/v) sucrose solution. The product was stored for 28 days at a cold temperature of ± 10oC. Observations were carried out every 7 days for antibacterial activity, pH, total acid, and total lactic acid bacteria. Antibacterial activity was evaluated using the agar diffusion method against pathogenic bacteria including Staphylococcus aureus, Salmonella sp., Bacillus cereus, and Eschericia coli. The results showed that the antibacterial activity, pH, and total lactic acid bacteria of green grass jelly synbiotic drinks both without and with the addition of 65% (b/v) sucrose as much as 10% (v/v) reduced during storage at cold temperatures, while total acid increases. There was no significant difference between the antibacterial activity and the characteristics of the green grass jelly synbiotic drink given 65% sucrose solution and without the addition of 65% sucrose solution. Thus the study concluded that the addition of 65% sucrose solution to increase the preference for the product did not significantly affect the change in antibacterial activity of the green grass jelly synbiotic beverage during storage in cold temperatures.

scholarly journals Lactic Acid Bacteria Isolated from Locally Produced Vinegars and Their Antibacterial Activity Against Foodborne Bacteria

2019 ◽  
Vol 1 (2) ◽  
pp. 1-7
Author(s):  
Agnes Lee Chiu Nee ◽  
Mohd Nizam Lani ◽  
Rozila Alias ◽  
Zaiton Hassan
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Titratable Acidity ◽  
Diffusion Method ◽  
Phenotypic Characterization ◽  
Black Rice ◽  
Gram Staining ◽  
Rice Vinegar

Vinegars are most widely used as preservatives in food industry. Vinegars are known for their health benefits; however, the roles of vinegar-associated microflora in locally produced vinegars are not well established. The objectives of this study are to isolate and identify the lactic acid bacteria (LAB) from black rice vinegar and coconut vinegar, measure their pH and titratable acidity, and determine their antibacterial activity. LAB was isolated using cultural method. Phenotypic characterization of LAB was carried out using Gram-staining, oxidase test, catalase test and API 50 CHL Kit. Results from API 50 CHL Kit confirmed that BRV03M strain from black rice vinegar and CV03M strain from coconut vinegar were Lactobacillus paracasei ssp. paracasei. The identified bacteria in both samples were consistent as L. paracasei using 16S rDNA gene sequences with 93% and 99% similarity, respectively. The pH and titratable acidity percentage of both vinegars were also determined. The stability of Cell Free Supernatant-Lactic Acid Bacteria (CFS-LAB) strains within 14 days on their inhibition against selected pathogenic bacteria was determined using agar well diffusion method. The CFS-LAB strain isolated from black rice vinegar (BRV03M) was more stable within 14 days than coconut vinegar in inhibiting tested bacteria, suggesting this strain has great potential as natural antibacterial agents.

Viabilitas Bakteri Asam Laktat dan Aktivitas Antibakteri Produk Susu Fermentasi Komersial terhadap Beberapa Bakteri Patogen Enterik

2014 ◽  
Vol 19 (1) ◽  
Author(s):  
Ekawati Purwijantiningsih
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Antibacterial Effect ◽  
Fermented Milk ◽  
Diffusion Method ◽  
Milk Products

AbstractFermented milk products could be found on the marketplace in great quantities of brand and type. Fermented milk has potentials for functional food because it has health benefits for human body and acts as antimicrobial. However from all brands and types, the viability of lactic acid bacteria (LAB) and antibacterial activity is not surely known, especially in Yogyakarta. The aim of this study was to determine the viability of lactic acid bacteria and antibacterial effect to three enteric pathogenic bacteria. Tests were carried out on 18 samples of fermented milk from supermarkets in Yogyakarta. Base on LAB viability test, 12 samples fulfilled the concentration of probiotic bacteria, number of viable bacteria at least 108 CFU/ml. Antibacterial activity from 18 brands against Staphylococcus aureus, Escherichia coli and Salmonella sp. by using well diffusion method. Fermented milk products have different antibacterial activities. Brand R showed the maximum antibacterial effect against the pathogens. It was determined that the most sensitive pathogenic bacteria to milk fermented products were S. aureus, whereas the least sensitive pathogen was Salmonella sp.Keywords: Antibacterial, fermented milk, viability of lactic acid bacteriaAbstrakProduk susu fermentasi dapat ditemukan di pasaran dalam berbagai merk dan jenis. Susu fermentasi tersebut berpotensi sebagai pangan fungsional karena memiliki manfaat kesehatan bagi manusia dan berperan sebagai antimikrobia. Akan tetapi dari berbagai merk dan jenis yang ada belum diketahui secara pasti mengenai viabilitas bakteri asam laktat (BAL) dan aktivitas antibakterinya terutama yang beredar di wilayah Yogyakarta. Penelitian ini bertujuan mengetahui viabilitas BAL dan efek antibakteri terhadap tiga bakteri patogen enterik. Uji dilakukan pada 18 sampel susu fermentasi yang berasal dari supermaket di kota Yogyakarta. Berdasarkan uji viabilitas BAL, ada 12 sampel yang memenuhi standar konsentrasi bakteri probiotik,paling tidak mengandung 108 CFU/ml. Aktivitas antibakteri dari 18 merk diuji terhadap Staphylococcus aureus, Escherichia coli dan Salmonella sp. menggunakan metode difusi sumuran. Produk minuman susu fermentasi memiliki kemampuan antibakteri yang berbeda. Merk R menunjukkan efek antibakteri paling tinggi terhadap beberapa bakteri patogen. Bakteri patogen yang paling sensitif terhadap produk susu fermentasi adalah S. aureus, yang paling tidak sensitif adalah Salmonella sp.Kata kunci: Antibakteri, susu fermentasi, viabilitas BAL

scholarly journals Antibacterial activity of lactic acid bacteria isolated from Dengke Naniura of Carp (Cyprinus carpio) against diarrhea-causing pathogenic bacteria

2021 ◽  
Vol 22 (8) ◽  
Author(s):  
Nasri Nasri ◽  
Urip Harahap ◽  
Jansen Silalahi ◽  
Denny Satria
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cyprinus Carpio ◽  
Pathogenic Bacteria ◽  
Fermented Food ◽  
Diffusion Method ◽  
Protein Leakage ◽  
Carp Cyprinus Carpio

Abstract. Nasri, Harahap U, Silalahi J, Satria D. 2021. Antibacterial activity of lactic acid bacteria isolated from Dengke Naniura of Carp (Cyprinus carpio) against diarrhea-causing pathogenic bacteria. Biodiversitas 22: 3098-3104. Diarrhea is the discharge of liquid or watery stools 3 to 4 times a day caused by a bacterial infection. Treatments for diarrhea are probiotics, which have a beneficial effect on the health of the host such as antibacterial. Traditional Batak Toba fermented food, Dengke Naniura, is a source of probiotics. This study aimed to determine the minimum inhibitory concentration, minimum bactericidal concentration, and leakage of DNA and protein from lactic acid bacteria against pathogens. Isolation of LAB was obtained from Dengke Naniura by pour plate method on deMann Rogosa and Sharpe Agar + CaCO3 1%. In this study, Characterization and analysis of bacterial sequencing used Polymerase Chain Reaction. Determination of MIC used the agar diffusion method. The MBC test used the streaking method which was a stroke from the inhibition zone formed. DNA and protein leakage was measured using spectrophotometry UV-VIS (260nm and 280nm). The isolation results obtained were Lactobacillus fermentum, the characterization showed that the bacteria were Gram-positive, bacilli, non-sporing, catalase-negative, and able to ferment sugar. The MIC determination was obtained at a concentration of 10%v/v with a clear zone diameter. Determination of MBC against pathogens was obtained at different concentrations. The results of DNA and protein leakage showed an increased absorption (260nm and 280nm).

scholarly journals Macronutrient Level and Glycemic Index Value of Femented and Unfermented Suweg (Amorphophallus campanulatus) Tuber Fluor

2019 ◽  
Vol 17 (1) ◽  
pp. 40
Author(s):  
Dian Ratih Laksmitawati ◽  
Umi Marwati ◽  
Vergie Indriani
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Glycemic Index ◽  
Total Acid ◽  
Macronutrient Composition ◽  
Protein Levels ◽  
Macronutrient Content ◽  
Significant Difference ◽  
Index Value ◽  
Carbohydrate Contents

Low-glycemic indexed foods are increasingly in demand. The glycemic index value is influenced by macronutrient composition. Fermentation can change macronutrient levels of foods. This study aims to analize  the effect of lactic acid bacteria fermentation on macronutrient content (protein, fat, carbohydrate) and glycemic index of suweg (Amorphophallus campanulatus) tuber flour. Tuber were thinly sliced, fermented with 10% lactic acid bacteria T1-2 isolated from previous studies, then incubated at room temperature for 4 days. The fermented tuber was then made into flour. The fermented suweg flour was tested to determine the glycemic index using experimental mice. Macronutrient levels of carbohydrates, fats and proteins are chemically determined. The results showed that during the lactate acid bacteria fermentation process 0-4 days there was an increase of lactat acid bacteria viability from day 0 to day 2 (3,64x108- 20,38x108 cells / ml) and decreased after day 2 (14,63x108- 7,91x108 cells / ml), the total acid count increased (0,2066% -1,2599%) as the pH decreased (5,43-4,37). The determination respectively result of protein, fat and carbohydrate contents of fermented suweg fluor was  7,41%, 0,46% and 0,38% and 6,05%, 0,38% ,  82,15% in non fermented suweg fluor. The glycemic index value of fermented suweg flour was 64,6 and  69,4 in non fermented fluor.  Based on statistical test, macronutrient content (fat, carbohydrate, protein) and glycemic index showed no significant difference between fermented and non fermented suweg fluor (P> 0,05). Fermentation of the lactic acid bacteria on suweg tuber for four days had no effect on the glycemic index and carbohydrate, fat and protein levels on the tubers.

scholarly journals Lactic Acid Bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus) in Yogurt Inhibit the Growth of Escherichia coli, Salmonella typhimurium, and Shigella sp. In Vitro

2021 ◽  
Vol 31 (4) ◽  
pp. 2
Author(s):  
IDSAP Peramiarti
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salmonella Typhimurium ◽  
Pathogenic Bacteria ◽  
Test Method ◽  
P Value ◽  
E Coli ◽  
Significant Difference

Diarrhea is defecation with a frequency more often than usual (three times or more) a day (10 mL/kg/day) with a soft or liquid consistency, even in the form of water alone. Pathogenic bacteria, such as Escherichia coli, Salmonella typhimurium, and Shigella sp., play a role in many cases, to which antibiotics are prescribed as the first-line therapy. However, since antibiotic resistance cases are often found, preventive therapies are needed, such as consuming yogurt, which is produced through a fermentation process by lactic acid bacteria (LAB). This research aimed to determine the activity of lactic acid bacteria (Liactobacillus bulgaricus and Streptococcus thermophilus) in yogurt in inhibiting the growth of the pathogenic bacteria E. coli, S. typhimurium, and Shigella sp. The research applied in vitro with the liquid dilution test method and the true experimental design research method with post-test-only and control group design. The design was used to see the inhibitory effect of yogurt LAB on the growth of E. coli, S. typhimurium, and Shigell sp. to compare the effect of several different yogurt concentrations, namely 20%, 40%, 60%, and 80%. The results of the Least Significance Different analysis showed that there was a significant difference between yogurt with a concentration of 0% and that with various concentrations in inhibiting the growth of E. coli, S. typhimurium, and Shigella sp. with a p-value of &lt;0.05. Whereas, there was no significant difference in the various concentrations of yogurt in inhibiting the growth of the three kinds of bacteria with a p-value of &gt; 0.05.<p class="Default" align="center"> </p>

scholarly journals The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks

2020 ◽  
Vol 21 (8) ◽  
Author(s):  
SAMSUL RIZAL ◽  
Suharyono Suharyono ◽  
Fibra Nuariny ◽  
Julfi Restu Amelia
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Low Temperature ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Pathogenic Bacteria ◽  
Ph Value ◽  
Low Temperature Storage ◽  
The Stability ◽  
Temperature Storage

Abstract. Rizal S, Suharyono, Nurainy F, Amela JR. 2020. The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks. Biodiversitas 21: 3826-3831. Synbiotic drinks from green grass jelly have shown antibacterial activity against pathogenic bacteria. These are usually stored at low temperatures to maintain their characteristics. The aim of this study was to determine the effect of storage at low temperature of 10°C on the viability of lactic acid bacteria (Lactobacillus casei) and the stability of the antibacterial activity in synbiotic drinks made of green grass jelly. Antibacterial activity of green grass jelly synbiotic drink was conducted against pathogenic bacteria (Staphylococcus aureus, Salmonella sp., Bacillus cereus, and Escherichia coli). The products were stored for 28 days at 10°C temperature. Observations on the antibacterial activity, pH value, total acid, and total lactic acid bacteria were carried out every 7 days. Antibacterial activity was evaluated using agar well diffusion method. The results showed that storage at low temperature (10 ± 2°C) for 28 days decreased the antibacterial activity and pH value but sharply increased total lactic acid bacteria (at 0 to 7 days of storage) in green grass jelly synbiotic drinks. Salmonella sp. showed the highest inhibition caused by the antibacterial agents in green grass jelly synbiotic drinks while the lowest inhibition was found on Staphylococcus aureus. During storage at low temperature, green grass jelly synbiotic drinks had a total of lactic acid bacteria that ranged from 9.51 to 10.10 (Log CFU/mL) or equal to 3.24x109-1.26x1010 CFU/mL; a total of lactic acid that ranged from 0.48% to 0.87%; and pH values that ranged from 3.78 to 4.08.

Autochthonous lactic acid bacteria isolated from pig faeces in Thailand show probiotic properties and antibacterial activity against enteric pathogenic bacteria

2018 ◽  
Vol 119 ◽  
pp. 208-215 ◽  
Author(s):  
Wandee Sirichokchatchawan ◽  
Puwiya Pupa ◽  
Prasert Praechansri ◽  
Nutthee Am-in ◽  
Somboon Tanasupawat ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Probiotic Properties

scholarly journals Total Lactic Acid Bacteria and Antibacterial Activity in Yoghurt with Addition of Ananas comosus Merr. and Cinnamomum burmannii

2020 ◽  
Vol 4 (4) ◽  
pp. 257
Author(s):  
Lusia Yotista Enggal Parasthi ◽  
Diana Nur Afifah ◽  
Choirun Nissa ◽  
Binar Panunggal
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Inhibition Zone ◽  
Ananas Comosus ◽  
Plate Count ◽  
E Coli ◽  
Cinnamon Extract ◽  
Significant Difference ◽  
Cinnamomum Burmannii

Background: Diarrhea disease is one of gastrointestinal disorders which is the second leading cause of death in children under five years. Food and beverage contamination is the biggest cause of diarrhea in developing countries. Nanas madu (Ananas comosus Merr.) and cinnamon (Cinnamomum burmannii) have antibacterial properties that can inhibit the growth of Escherichia coli and Salmonella typhi causing diarrhea.Objective: This study aimed to analyze the total differences of Lactic Acid Bacteria (LAB) and antibacterial activity in yoghurt with the addition of nanas madu and cinnamon extract.Methods: This was an experimental study with various treatment in adding honey cream pineapple (0%, 20%, 40%, and 60%) and cinnamon extract (4% and 6%). Total LAB was calculated using the Total Plate Count (TPC) method and antibacterial activity was tested using Kirby Bauer method.Results: There was no significant difference in yoghurt with the addition of honey cream pineapple and cinnamon extract. Yoghurt with the highest LAB was yoghurt with addition 40% of honey cream pineapple and 6% of cinnamon extract (N40M2) with total LAB 1,43 x 1019 CFU/ml. The results of the antibacterial activity showed no significant difference of inhibition zone against S. typhi¸ while there was significant difference of inhibition zone against E. coli. The highest activity against S. typhi was yoghurt with addition 60% of honey cream pineapple and 4% of cinnamon extract (N60M1) resulting 6,81 mm inhibition zone and the highest activity against E. coli was N40M1 resulting 6,77 mm of inhibition zone. Conclusion: Total LAB yoghurt with the addition of nanas madu and cinnamon extract have met FAO and SNI standards with LAB minimum 107 CFU/ml. Antibacterial activity of all yoghurt treatment categorized as medium inhibition (5-10 mm). 

scholarly journals Screening and Characterization of Lactic Acid Bacteria with Broad-Spectrum Antimicrobial Activity from Tibetan Qula, a Yak Milk Cheese

2021 ◽  
Author(s):  
Bei Zhang ◽  
Jun Chen ◽  
Guofang Wu ◽  
Lei Wang ◽  
Guangyong Qin ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Tibetan Plateau ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Broad Spectrum ◽  
Pathogenic Bacteria ◽  
The Tibetan Plateau ◽  
N Source ◽  
Rdna Sequencing

Abstract BackgroundLactic acid bacteria with natural, effective antibacterial activity, safe and reliable characteristic, gradually become one of the key technologies in food fermentation applications, food preservation and other fields. In this study, 112 presumptive lactic acid bacteria isolated from Tibetan Qula, a fermented yak cheese popular in the Tibetan plateau, were screened for potential probiotic microorganism with antimicrobial activity.Results12 lactic acid bacteria were found to have antibacterial activity, and strain QZ50 in particular showed broad-spectrum inhibition against pathogenic bacteria, which retained its antibacterial activity after sequential removal of acids and hydrogen peroxide, indicating the production of a broad-spectrum bacteriocin that could inhibite Micrococcus luteus ATCC 28001, Staphylococcus aureus ATCC 26003, Bacillus subtilis ATCC 63501, Escherichia coli ATCC 30105, Pseudomonas aeruginosa ATCC 10104, and Salmonella enterica ATCC 50094. Strain QZ50 was identified as Lactobacillus plantarum based on physicochemical characteristics and 16S rDNA sequencing. And the optimum production conditions were evaluated to obtain the highest yield of plantaricin QZ50. The optimum medium, temperature, initial pH, and inoculum amount for plantaricin QZ50 production were Man, Rogosa, and Sharpe (MRS), 30°C, 6.5, and 3%, respectively. In addition, different C source, N source and stimulating factors in medium show significant effects on plantaricin QZ50 production (P ＜ 0.05). The optimum C and N source were respectively glucose and yeast extract, and 2% Tween 80 contributed highest production of plantaricin QZ50. Plantaricin QZ50 exhibited strong heat stability and remained activity at pH 2.0–8.0. In addition, plantaricin QZ50 was inactivated by pepsin, proteinase K, trypsin, papain, and chymotrypsin.ConclusionsSome strains of Lactobacillus isolated from the Qula in the Tibetan plateau have good antibacterial activity which could be considered as potential probiotic. The strain of Lactobacillus plantarum QZ50, with a broad-spectrum, stable, safe, and natural antibiotic, has potential applications as a food biopreservative.

scholarly journals Evaluation of the probiotic and postbiotic potential of lactic acid bacteria from artisanal dairy products against pathogens

2021 ◽  
Vol 15 (01) ◽  
pp. 102-112
Author(s):  
Nazar Hussain ◽  
Muhammad Tariq ◽  
Per Erik Joakim Saris ◽  
Arsalan Zaidi
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
16S Rrna Gene Sequencing ◽  
Lactobacillus Delbrueckii ◽  
Human Consumption ◽  
Rrna Gene ◽  
Microdilution Method

Introduction: Probiotic and postbiotic potential of thirty-two strains of lactic acid bacteria (LAB), obtained earlier from artisanal dairy sources in Pakistan, have been investigated against major multi-drug resistant (MDR) and food borne pathogenic bacteria. Methodology: LAB strains were identified by 16S rRNA gene sequencing and their antibacterial activity was assessed by the microdilution method. Four LAB isolates, Weissella confusa PL6, Enterococcus faecium PL7, and Lactobacillus delbrueckii PL11 and PL13 were shortlisted. Their ability to degrade lactose and safety for human consumption in terms of hemolysis and antibiotic susceptibility were assessed in vitro. The antibacterial components in the cell-free supernatants (CFSs) of isolate cultures were characterized biochemically by HPLC. Results: Acid neutralization but not protease treatment abolished the antibacterial activity of CFSs. Lactic, acetic and propionic acids were the main acids in the CFSs, and acid production peaked in the stationary phase of growth. The antibacterial activity of the LAB cultures resulted from secretion of organic acids that lowered the pH. The strains exhibited variable ability to degrade lactose and were non-hemolytic and susceptible to the most common antibiotics. Conclusions: These LAB strains are probiotic candidates for further investigation of their postbiotic role in naturally preserving processed foods and for attenuation of lactose intolerance.

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