scholarly journals STUDI KOMPARATIF FISIOLOGIS PROBIOTIK Laktat DALAM beberapa MEDIA CAIR GULA SEDERHANA

2015 ◽  
Vol 4 (2) ◽  
pp. 64
Author(s):  
Nurmiati
Keyword(s):  
Lactic Acid ◽  
Population Growth ◽  
Lactobacillus Acidophilus ◽  
Growth And Development ◽  
Ph Value ◽  
Probiotic Bacteria ◽  
Total Acidity ◽  
Liquid Media ◽  
Streptococcus Lactis ◽  
Simple Sugar

 ABSTRACT Several simple sugar liquid media were used to observe the growth of several lactic acid probiotic bacteria were usually used in food probiotic products.  The required of the sugar of the bacteria were observed in liquid media consisting simple sugar such as glucose, fructose, lactose and sucrose by observing the population growth and the metabolite products.  The lactic acid probiotic bacteria were used were Lactobacillus acidophilus, L. casei, L. plantarum, Streptococcus lactis, S. thermophilus, Leuconostoc mesentroides and Pediococcus acidilactisi.  The analysis of the result obtained the growth of populations, the developments of the pH value and total acidity. The results showed that the respond of the probiotics in it’s growth and development to the different simple sugar were vary. Glucose and sucrose are suitable simple sugar for all lactic acid probiotics. S.lactis showed in all media lower average of pH-Value (2.43) than other bacteria after 4 weeks observation. The highest decreasing of pH Value achieved by L.acidophilus Keywords : Lactic acid probiotic bacteria,  Glucose, Sucrose, Fructose, Lactose   

scholarly journals Isolation and Identification of Microorganisms Including Lactic Acid Bacteria and Their Use in Microbial Deacidification of Wines from Domestic Vineyards

2013 ◽  
Vol 62 (3) ◽  
pp. 331-334
Author(s):  
IWONA DROŻDŻ ◽  
MAŁGORZATA MAKAREWICZ ◽  
TADEUSZ TUSZYŃSKI
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Oenococcus Oeni ◽  
Lactobacillus Delbrueckii ◽  
The Other ◽  
Total Acidity ◽  
Isolation And Identification ◽  
Volatile Acidity ◽  
Other Hand

The aim of this study was to identify various bacteria isolated from grapes and their wines. Additionally we investigated the capacity of lactic acid bacteria for microbiological deacidification of wines produced in Poland. We have identified Oenococcus oeni, Lactobacillus acidophilus and Lactobacillus delbrueckii. During the microbial deacidification process, we observed decreases of total acidity and increases of volatile acidity, with statistically significant changes noted for O. oeni in Marechal Foch and Seyval Blanc, and for Lb. acidophilus in Frontenac. On the other hand, a statistically significant increase in pH was observed in Marechal Foch and Seyval Blanc following deacidification by O. oeni.

The Effect of Incubation Time to The Physicochemical and Microbial Properties of Yoghurt with Local Taro (Colocasia Esculenta(L.) Schott) Starch as Stabilizer

2019 ◽  
Vol 7 (2) ◽  
pp. 547-554 ◽  
Author(s):  
Aju Tjatur Krisnaningsih ◽  
Purwadi Purwadi ◽  
Herly Evanuarini ◽  
Djalal Rosyidi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Incubation Time ◽  
Lactobacillus Acidophilus ◽  
Ph Value ◽  
Colocasia Esculenta ◽  
Lactobacillus Bulgaricus ◽  
Casein Micelles ◽  
Prolonged Incubation ◽  
Microbial Characteristics

The effect of incubation time by using three culture starters (Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophiles) and Taro (Colocasia Esculenta) starch as a stabilizer on the physicochemical and microbial characteristics of yoghurt were investigated. One of the problems in making yoghurt is the occurrence of syneresis caused by the unstable casein micelles. The addition of natural stabilizers is known to be able to solve the problem. In this research, local taro was added to the yoghurt as stabilizers followed by different incubation time (18-h, 24-h, 30-h, 36-h and 42-h). The results showed that incubation time had a highly significant effect (p<0.01) on viscosity, whey holding capacity (WHC), moisture content, carbohydrates, pH value, total acidity, and total lactic acid bacteria. During the fermentation process, the prolonged incubation time resulted in increased acidity, viscosity, WHC, and total lactic acid bacteria, while simultaneously decreased the pH value, moisture and carbohydrate content. The research concluded that 36 h incubation time produced the best yoghurt characteristics made with Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophiles as culture starters and taro starch as a local Indonesia stabilizer.

Application of lactic acid bacteria in removing heavy metals and aflatoxin B1 from contaminated water

2016 ◽  
Vol 74 (3) ◽  
pp. 625-638 ◽  
Author(s):  
Rafaat M. Elsanhoty ◽  
I. A. Al-Turki ◽  
Mohamed Fawzy Ramadan
Keyword(s):  
Heavy Metals ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Aflatoxin B1 ◽  
Lactobacillus Acidophilus ◽  
Contact Time ◽  
World Health ◽  
Probiotic Bacteria ◽  
Contaminated Water ◽  
Bacterial Concentration

In this study selected lactic acid bacteria (LAB, Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus plantrium and Streptococcus thermophiles) and probiotic bacteria (Bifidobacterium angulatum) were tested for their ability in removing heavy metals (HM) including cadmium (Cd), lead (Pb) and arsenic (As) as well as aflatoxin B1 (AFB1) from contaminated water. The biosorption parameters (pH, bacterial concentration, contact time and temperature) of removal using individual as well as mixed LAB and probiotic bacteria were studied. Removal of HM and AFB1 depended on the strain, wherein the process was strongly pH-dependent with high removal ability at a pH close to neutral. The increase in bacterial concentration enhanced the removal of Cd, Pb and As. Also, increasing of contact time and temperature increased the ability of LAB to remove HM. The effect of contact time on Cd removal was slightly different when freshly cultured cells were used. The removal of Cd, Pb and As decreased with the increase in the initial metal concentration. The most effective HM removers were Lactobacillus acidophilus and Bifidobacterium angulatum. The system was found to be adequate for concentrations of HM under investigation. At the end of the operation, the concentration of HM reached the level allowed by the World Health Organization regulations.

scholarly journals Lactic Acid Fermentation of Carrot and Red Beet Juices by Probiotic Bacteria

1970 ◽  
Vol 66 (2) ◽  
Author(s):  
Lavinia Claudia BURULEANU ◽  
Carmen Leane NICOLESCU ◽  
Gabriel GORGHIU ◽  
Magda Gabriela BRATU ◽  
Daniela AVRAM ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Acidophilus ◽  
Ph Value ◽  
Lactic Acid Fermentation ◽  
Raw Material ◽  
Initial Value ◽  
Acid Fermentation ◽  
Titrable Acidity ◽  
Red Beet ◽  
Potential Substrate

Carrots and red beet were evaluated as a potential substrate for the production of lactic acid fermented juices by Lactobacillus acidophilus and Bifidobacterium sp. Both strains were found capable to grow on the vegetable juices, but some differences between the dynamics of the processes, dependent not only by the culture but by the sort of the raw material, had as consequence the production of the final products with different stability degrees. The pH value of the carrot juices was decreased from an initial value by 6.45 to below 4.3 after 48 hours of lactic acid fermentation with Bifidobacterium sp., respectively to 3.84 after 24hours when Lactobacillus acidophilus was inoculated. The last strain has produced a significant increase of the titrable acidity, the fermented carrot juices containing 0.7% acids (expressed as lactic acid). In the case of the fermentation of the red beet juices it is also recommended the strain of Lactobacillus acidophilus, because the pH value decrease with 2 units in 24 hours. The best acidification kinetic parameters were determined in the case of the carrot juices fermented by Lactobacillus acidophilus. In the same process the value of the R squared coefficient showed a strong correlation between the biomass amount and the production of lactic acid.

scholarly journals Selective comparability and physiological studies of lactic acid bacteria protease and Calotropis procera (linn) extracts

2013 ◽  
Author(s):  
Abiodun O Akinkugbe ◽  
Abiodun A Onilude
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Lactobacillus Acidophilus ◽  
Ethanolic Extract ◽  
West African ◽  
Protease Production ◽  
Calotropis Procera ◽  
Streptococcus Lactis ◽  
Soft Cheese

The West African soft cheese (wara) is traditionally produced using latex extracts of the leaves of Calotropis procera. Even though no death has been apparently traced to it, the extract is said to be poisonous causing death by paralysis of the heart. This project, therefore, aims at obtaining an alternative (in this case lactic acid bacteria protease) to the latex extract of C. procera in order to rule out possible poisoning effect. The physiological characteristics of such alternative protease was studied and compared to that of the extracts from C. procera. Seven lactic acid bacteria species were isolated from samples of the West African soft cheese (wara) obtained from local retailers. They were identified as Streptococcus lactis , Streptococcus pyogenes, Lactobacillus acidophilus, Lactobacillus brevis, Leuconostoc mesenteroides, Lactococcus lactis and Streptococcus faecalis. The isolates were subjected to growth and protease production studies. Optimization of protease production was carried out on three selected isolates - Streptococcus lactis, Lactobacillus acidophilus and Lactococcus lactis. Enzymes obtained were further characterized and separated using molecular exclusion procedures. Results obtained were compared to those of different extracts of C. procera. It was observed that Streptococcus lactis had the highest (4.25 units/ml) protease production at 28°C after 72 hours with peptone and casein as nitrogen sources in the presence of glucose as carbon source. The ethanolic extract of Calotropis procera had the highest protease activity (12.60 units/ml) at 5% substrate concentration. Lactococcus lactis and C. procera extracts were inhibited (0.00 units/ml) at 0.2M and 0.3M concentrations EDTA respectively thus suggesting the presence of a metallic protease. Na2+ ion was seen to enhance protease activity in all the extracts. Comparative results show that Streptococcus lactis protease had a Km of 0.42 mg/ml for casein at a Vmax of 2.0; Lactobacillus acidophilus protease had a Km of 0.77 mg/ml for casein at a Vmax of 2.50; Lactococcus lactis protease had a Km of 3.3 mg/ml for casein at a Vmax of 0.87; The crude extract of Calotropis procera had a Km of 5.0 mg/ml for casein at a Vmax of 1.54; the ethanolic extract of C. procera had a Km of 2.44 mg/ml for casein at a Vmax of 8.77 while the methanolic extract of C. procera had a Km of 5.0 mg/ml for casein at a Vmax of 4.17. In conclusion, the lactic acid bacteria protease from Streptococcus lactis was found to fare better physiologically, while the protease from the ethanolic extract of C. procera faired better amongst the plant extracts.

scholarly journals Antimicrobial Potential of Probiotics in Combination with Start er Lactic Acid Bacteria

2017 ◽  
Vol 48 (4) ◽  
pp. 208-215 ◽  
Author(s):  
T. Mančušková ◽  
A. Medveďová ◽  
Ľ. Valík
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Probiotic Bacteria ◽  
E Coli ◽  
Antimicrobial Potential ◽  
Final Density ◽  
Average Change ◽  
Lactobacillus Acidophilus Ncfm

Abstract The symbiotic interrelationship of probiotic bacteria and starter lactic acid bacteria is of fundamental importance in many fields of industrial microbiology and it is also a great interest of food technologists. This study deals with the antimicrobial potential of cell-free supernatants of Lactobacillus acidophilus NCFM, L. rhamnosus GG and Fresco culture when cultivated alone or together against 5 strains of Escherichia coli and 5 strains of Staphylococcus aureus. While the effect on E. coli was not proven (average change of final density compared to the control was only ΔNEC,24h = 0.12 log CFU ml-1), the decrease of S. aureus final density in the presence of nisin and cell-free supernatant of L. acidophilus NCFM and Fresco culture was considerable (ΔNSA,24h,nis10 = -1.95 log CFU ml-1 and ΔNSA,24h,NCFM+Fr24 = -0.69 log CFU ml-1, respectively).

scholarly journals KARAKTERISTIK ES KRIM MENGGUNAKAN STARTER BAKTERI PROBIOTIK Streptococus thermophilus dan Lactobacillus acidophilus

ZOOTEC ◽  
2015 ◽  
Vol 35 (2) ◽  
pp. 69
Author(s):  
Grace Bahow ◽  
A. Yelnetty ◽  
M. Tamasoleng ◽  
W. J. H. Pontoh
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Ice Cream ◽  
Streptococcus Thermophilus ◽  
Probiotic Bacteria ◽  
Microbiological Test ◽  
Randomized Design ◽  
Key Word ◽  
Different Levels

CHARACTERISTICS OF ICE CREAM USING STARTER OF PROBIOTIC BACTERIA Streptococus thermophilus and Lactobacillus acidophilus. This study aimed to determine the effect of the use of probiotic bacteria, namely Streptococcus thermophilus and Lactobacillus acidophilus as a starter on the characteristics ice cream. This experiment was arranged in Completely Randomized Design, with four treatments and five replications. Such treatmentis the different levels of starter A1=0%, A2=3%, A3=6%, and A4=9%. Data were analized by variance analysis. The results of experiment showed that the total of lactic acid bacteria ranged from 1.49  to 7.08 (log cfu/ml), the pH ranged from 5.24 to 5.67, while overrun ranged from 25.62 to 31.47%. The Results of analysis showed that the starter level of 0%, 3%, 6% and 9% gave a highly significant effect (P <0.01) on  total of lactic acid bacteria, pH, and overrun. The counclution of this research  was ice cream using a starter streptococcus thermophilus and  Lactobacillus acidophilus at the level of  9% is the best ice cream on physical , and microbiological test. Key word: Probiotic bacteria, ice cream,  starter, total of lactic acid bateria, pH, overrun.

scholarly journals The Effects of the Addition of Banana Puree to the Total Number of Total Probiotic Bacteria, pH Value and Organoleptic Characteristics of the Synbiotic Yoghurt Made from Goat Milk and Banana Puree

2018 ◽  
Vol 2 (1) ◽  
Author(s):  
Nafila Fidina ◽  
Een Sukarminah ◽  
Debby Moody Sumanti
Keyword(s):  
Lactic Acid ◽  
Research Method ◽  
Ph Value ◽  
Block Design ◽  
Goat Milk ◽  
Probiotic Bacteria ◽  
Cow Milk ◽  
Acid Condition ◽  
Organoleptic Characteristics ◽  
Randomized Block Design

Synbiotic yoghurt is a yoghurt with the addition of prebiotics and lactic acid bacteria (LAB) that serves as probiotic which helps to improve digestion, able to survive in gastric acid condition and able to improve immune system. The milk that was used in this study is Saneen goat milk which has higher digestibility than cow milk. The banana used in this study will be processed into puree form. The purpose of study was to determine the concentration of banana puree on synbiotic yoghurt made from goat milk and banana puree with the best microbiological, pH value, viscosity and organoleptic characteristics. The research method used was randomized block design with 4 treatments and 3 replications. Synbiotic yoghurt was made with difference concentrations of banana puree of 25%, 50%, 75% and 100%. The 50% addition of banana puree produced the best synbiotic yoghurt with 4,15 pH, 9,43 Log cfu/ml  and 9,16 Log cfu/ml total probiotic bacteria, and the organoleptic characteristics including color, flavor, taste, texture and overall appearance rather preferred by panelists.

Bacterial viability, antioxidant stability, antimutagenicity and sensory properties of onion types fermentation by using probiotic starter during storage

2022 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Shayma T.G. Al-Sahlany ◽  
Alaa K. Niamah
Keyword(s):  
Hydroxyl Radical ◽  
Lactobacillus Acidophilus ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Bifidobacterium Bifidum ◽  
Probiotic Bacteria ◽  
Total Acidity ◽  
Scavenging Activity ◽  
Content Type ◽  
And Storage

Purpose The purpose of this study was to assess the bacterial viability, antioxidative activity, antimutagenicity and sensory evaluation of fermented onion types by using probiotic starters after fermentation at 37 °C for 24 hours and storage in the refrigerator for 28 days. Design/methodology/approach For onion fermentation, Lactobacillus acidophilus (LA-5), Bifidobacterium bifidum (BB-12), and Streptococcus thermophilus (ST) were utilised. This research was conducted on three types of onion: white onion, red onion and scallion. With a 5% brine solution, the onions were sliced into 3-5 cm long and 1-2 cm wide slices. The process of fermentation was achieved by adding 2% (108 CFU/ gm) of fresh probiotic starter and incubating it for 24 hours at 37 °C. The fermented onion samples were kept in the refrigerator for 28 days. After fermentation and storage, the pH and total acidity were estimated, the vitality of probiotic bacteria was evaluated in samples of the onion species. The Gas chromatography-mass spectrometry (GC-MS) technique was used to identify the bioactive components in fermented onion types. The antioxidant activity of fermented onions was measured using the 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging activity assay and the hydroxyl radical scavenging activity test. The Ames test was used to detect the antimutagenicity of fermented onion samples. Findings After fermentation, the fermented scallion (p = 0.036) has the highest vitality of all the starter bacteria species. The fermentation of onion types produced a pH of between 4.1–4.7 and 0.19–0.23% total acidity, which is in the range of reduced 3.1–3.5 pH values and 0.42–0.63% total acidity after 28 days. The viability of Lactobacillus acidophilus and Bifidobacterium bifidum in fermented scallions was Log. 7.79 and 7.57 CFU/gm. The GC-MS technique found 14 bioactive compounds in fermented white onions and 13 compounds in fermented white onions, with 15 compounds in scallion fermentation. The majority of these bioactive compounds are strong antioxidants. The antioxidant properties of fermented scallion significantly increased after 28 days of storage time, showing an inhibitory effect on the DPPH assay (p = 0.02) and the scavenging activity of the hydroxyl radical assay (p = 0.01). Sensory evaluation tests revealed that the fermented scallion was a suitable product in terms of appearance, aroma and overall acceptability. Originality/value Commercially accessible probiotic foods account for a sizable portion of the consumer market. Furthermore, as consumer interest in healthy eating grows, so does demand for plant-based goods. All onion types fermented with probiotic bacteria have many chemical compounds that have both antioxidant and carcinogenic activity. The fermented scallion onion sample was significantly superior to the rest of the other types of onions.

scholarly journals Selective comparability and physiological studies of lactic acid bacteria protease and Calotropis procera (linn) extracts

2013 ◽  
Author(s):  
Abiodun O Akinkugbe ◽  
Abiodun A Onilude
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Lactobacillus Acidophilus ◽  
Ethanolic Extract ◽  
West African ◽  
Protease Production ◽  
Calotropis Procera ◽  
Streptococcus Lactis ◽  
Soft Cheese

The West African soft cheese (wara) is traditionally produced using latex extracts of the leaves of Calotropis procera. Even though no death has been apparently traced to it, the extract is said to be poisonous causing death by paralysis of the heart. This project, therefore, aims at obtaining an alternative (in this case lactic acid bacteria protease) to the latex extract of C. procera in order to rule out possible poisoning effect. The physiological characteristics of such alternative protease was studied and compared to that of the extracts from C. procera. Seven lactic acid bacteria species were isolated from samples of the West African soft cheese (wara) obtained from local retailers. They were identified as Streptococcus lactis , Streptococcus pyogenes, Lactobacillus acidophilus, Lactobacillus brevis, Leuconostoc mesenteroides, Lactococcus lactis and Streptococcus faecalis. The isolates were subjected to growth and protease production studies. Optimization of protease production was carried out on three selected isolates - Streptococcus lactis, Lactobacillus acidophilus and Lactococcus lactis. Enzymes obtained were further characterized and separated using molecular exclusion procedures. Results obtained were compared to those of different extracts of C. procera. It was observed that Streptococcus lactis had the highest (4.25 units/ml) protease production at 28°C after 72 hours with peptone and casein as nitrogen sources in the presence of glucose as carbon source. The ethanolic extract of Calotropis procera had the highest protease activity (12.60 units/ml) at 5% substrate concentration. Lactococcus lactis and C. procera extracts were inhibited (0.00 units/ml) at 0.2M and 0.3M concentrations EDTA respectively thus suggesting the presence of a metallic protease. Na2+ ion was seen to enhance protease activity in all the extracts. Comparative results show that Streptococcus lactis protease had a Km of 0.42 mg/ml for casein at a Vmax of 2.0; Lactobacillus acidophilus protease had a Km of 0.77 mg/ml for casein at a Vmax of 2.50; Lactococcus lactis protease had a Km of 3.3 mg/ml for casein at a Vmax of 0.87; The crude extract of Calotropis procera had a Km of 5.0 mg/ml for casein at a Vmax of 1.54; the ethanolic extract of C. procera had a Km of 2.44 mg/ml for casein at a Vmax of 8.77 while the methanolic extract of C. procera had a Km of 5.0 mg/ml for casein at a Vmax of 4.17. In conclusion, the lactic acid bacteria protease from Streptococcus lactis was found to fare better physiologically, while the protease from the ethanolic extract of C. procera faired better amongst the plant extracts.

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