scholarly journals UJI KEMAMPUAN Lactobacillus casei SEBAGAI AGENSIA PROBIOTIK

2014 ◽  
Vol 1 (1) ◽  
pp. 9 ◽  
Author(s):  
Rofiq Sunaryanto ◽  
Efrida Martius ◽  
Bambang Marwoto
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Enterococcus Faecalis ◽  
Lactobacillus Casei ◽  
Acid Media ◽  
Genus Lactobacillus

Growth Ability of Jatropha Curcas L. Explants on the In Vitro Media Containing IBA and BAProbiotic product is one of the applications of biotechnology that utilize lactic acid bacteria, especially lactobacilli. Some important requirements for microbes that can be used as probiotic include resistance to low pH, ability to grow on bile salts and colonize, and having antimicrobial activity. Each species of the genus Lactobacillus has different characteristics. These characteristics are strongly influenced by the environment in which the bacteria live. This study was carried out in order to characterize Lactobacillus casei which was isolated from dadih. The result of the experiment showed that the isolated L. casei was able to grow on the bile salt at the concentration of 15%, resistant to acid media until pH 2, had antimicrobial activity (significantly inhibited the growth of Escherichia coli, Staphylococcus aureus, and Enterococcus faecalis). The local L. casei isolate has a potential application for use as probiotic microbe.Keywords: Lactobacillus casei, probiotic, lactic acid bacteria, characterization,dadih ABSTRAKProduk probiotik merupakan salah satu aplikasi bioteknologi yang memanfaatkan bakteri asam laktat terutama jenis Lactobacillus. Beberapa syarat utama mikroba yang dapat difungsikan sebagai mikroba probiotik antara lain tahan terhadap pH rendah, mampu tumbuh pada garam empedu, mampu berkoloni, memiliki aktivitas antimikroba. Masing-masing spesies dari Genus Lactobacillus memiliki karakteristik yang berbeda-beda. Karakteristik ini sangat dipengaruhi oleh lingkungan dimana bakteri tersebut hidup. Pada penelitian ini telah dilakukan karakterisasi Lactobacillus casei yang merupakan hasil isolasi dari susu kerbau fermentasi. Dari hasil percobaan menunjukkan bahwa L.casei hasil isolasi mampu hidup sampai dengan konsentrasi garam empedu 15%, tahan terhadap media asam sampai dengan pH 2, memiliki aktivitas antimikroba (positif menghambat Escherichia coli, Staphylococcus aureus, dan Enterococcus faecalis). L. casei yang merupakan isolat lokal memiliki karakteristik yang berpotensi untuk digunakan sebagai mikroba probiotik.Kata kunci: Lactobacillus casei, probiotik, bakteri asam laktat, karakterisasi, dadih

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 Bactérias do ácido lático potencialmente probióticas isoladas de leite não pasteurizado

2020 ◽  
Vol 75 (3) ◽  
pp. 178-189
Author(s):  
Isabela Sguilla Rotta ◽  
Marcela Fernandes Da Matta ◽  
Celso Tadeu Barbosa Dos Santos ◽  
Aline Dias Paiva ◽  
Alessandra Barbosa Ferreira Machado
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Enterococcus Faecalis ◽  
Enterococcus Faecium ◽  
Lactobacillus Casei ◽  
Lactobacillus Paracasei

Algumas Bactérias do Ácido Lático (BAL), quando ingeridas em quantidades adequadas, são capazes de impactar positivamente o hospedeiro, sendo consideradas probióticas. Para serem utilizadas, essas bactérias devem ter sua identidade conhecida e apresentar características específicas. Nesse estudo, BAL foram isoladas a partir de amostras de leite não pasteurizado e caracterizadas in vitro quanto ao potencial probiótico. Após isolamento, as colônias foram analisadas por coloração de Gram e teste de catalase; DNA total foi extraído e o rDNA 16S foi amplificado e sequenciado. Análise filogenética foi realizada para reconstrução da história evolutiva dos isolados. Os isolados foram avaliados quanto à resistência ao pH ácido e à presença de sais biliares. A atividade antagonista das bactérias isoladas foi avaliada utilizando teste de sobrecamada e o perfil de suscetibilidade a antimicrobianos foi realizado pelo método de disco difusão. Do total de 13 bactérias isoladas, três foram caracterizadas como bastonetes Gram-positivos e catalase negativos, apresentando 99% de identidade com Lactobacillus casei, Lactobacillus paracasei e Weisella paramesenteroides. Os isolados apresentaram resistência in vitro ao estresse ácido e à presença de sais biliares; mostraram perfil de resistência semelhante aos antimicrobianos e capacidade de inibir o crescimento de bactérias potencialmente patogênicas, como Staphylococcus saprophitycus, Escherichia coli, Staphylococcus aureus, Enterococcus faecalis e Enterococcus faecium. Diante das características comprovadas, as bactérias láticas isoladas neste trabalho apresentam potencial probiótico.

scholarly journals Antimicrobial activity of different concentrations of NaOCl and chlorhexidine using a contact test

2003 ◽  
Vol 14 (2) ◽  
pp. 99-102 ◽  
Author(s):  
Luciana Moura Sassone ◽  
Rivail Antonio Sergio Fidel ◽  
Sandra Rivera Fidel ◽  
Marina Dias ◽  
Raphael Hirata Junior
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Enterococcus Faecalis ◽  
Sodium Hypochlorite ◽  
Fusobacterium Nucleatum ◽  
Time Interval ◽  
Time Intervals ◽  
Contact Test

The purpose of this study was to analyze the in vitro antimicrobial activity of sodium hypochlorite (1% and 5%) and chlorhexidine (0.12%, 0.5% and 1%). Bacterial samples (ATCC) of Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Porphyromonas gingivalis and Fusobacterium nucleatum were submitted to a contact test. Solutions were evaluated at different time intervals: immediately, 5 min, 15 min, and 30 min after contact and repeated 10 times. The results of the contact test showed that 0.12% chlorhexidine did not eliminate E. faecalis at any time interval, while 0.5% and 1% chlorhexidine and 1% and 5% sodium hypochlorite did. These results permit us to conclude that to obtain better antimicrobial activity, chlorhexidine in a concentration greater than 0.12% should be used.

scholarly journals Isolation, enumeration, molecular identification and probiotic potential evaluation of lactic acid bacteria isolated from sheep milk

2014 ◽  
Vol 66 (3) ◽  
pp. 940-948 ◽  
Author(s):  
L.B. Acurcio ◽  
M.R. Souza ◽  
A.C. Nunes ◽  
D.L.S. Oliveira ◽  
S.H.C. Sandes ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gastric Ph ◽  
Probiotic Potential ◽  
Sheep Milk ◽  
Potential Evaluation ◽  
And Staphylococcus Aureus

Lactic acid bacteria species were molecularly identified in milk from Lacaune, Santa Inês and crossbred sheep breeds and their in vitro probiotic potential was evaluated. The species identified were Enterococcus faecium (56.25%), E. durans (31.25%) and E. casseliflavus (12.5%). No other lactic acid bacteria species, such as lactobacilli, was identified. Most of the isolated enterococci were resistant to gastric pH (2.0) and to 0.3% oxgall. All tested enterococci were resistant to ceftazidime, oxacillin and streptomycin and sensible to clindamycin, erythromycin and penicillin. The resistance to ciprofloxacin, gentamicin, tetracycline and vancomycin varied among tested species. All tested enterococci strongly inhibited (P<0.05) Escherichia coli and Listeria monocytogenes, moderately inhibited E. faecalis and Staphylococcus aureus and did not inhibit Pseudomonas aeruginosa, Salmonella enterica var. Typhimurium and also one E. durans sample isolated from sheep milk. Four samples of E. faecium, one of E. durans and one of E. casseliflavus presented the best probiotic potential.

scholarly journals Antimicrobial potential of Pediococcus acidilactici from Bekasam, fermentation of sepat rawa fish (Tricopodus trichopterus) from Banyuasin, South Sumatra, Indonesia

2019 ◽  
Vol 20 (12) ◽  
Author(s):  
Sri Melia ◽  
Endang Purwati ◽  
Yulianti Fitri Kurnia ◽  
Dhiva Rezzy Pratama
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Escherichia Coli O157 ◽  
Pediococcus Acidilactici ◽  
Antimicrobial Potential

Abstract. Melia S, Purwati E, Kurnia Y. F, Pratama D. R. 2019. Antimicrobial potential of Pediococcus acidilactici from Bekasam, fermentation of sepat rawa fish (Tricopodus trichopterus) from Banyuasin, South Sumatra, Indonesia. Biodiversitas 20: 3532-3538. This study aimed to determine the antimicrobial potential of lactic acid bacteria isolated from bekasam. Bekasam is a result of sepat rawa fermentation from Banyuasin District, South Sumatra, Indonesia. The results showed that the morphological and biochemical properties of lactic acid bacteria were Gram-positive and cocci, negative catalase and included in homofermentative groups. The biggest antimicrobial activity was shown by bekasam isolate to Escherichia coli O157: H7 (21.26 mm), followed by Staphylococcus aureus ATCC25923 (18.23 mm) and Listeria monocytogenes CFSAN004330 (5.10 mm), while diameter barriers for crude bacteriocin supernatant isolates lactic acid bacteria to Escherichia coli O157: H7, Staphylococcus aureus ATCC25923 were 14.99 mm, 17.69 mm, and Listeria monocytogenes CFSAN004330 had no antimicrobial activity at neutral pH. The results of molecular identification with 16S rRNA showed that lactic acid bacteria isolated from bekasam isolate have similarity with Pediococcus acidilactici strain PB22 that has antimicrobial potential against pathogenic bacteria and potential as bio preservatives.

scholarly journals The Isolation and molecular identification of antimicrobial-producing Lactic Acid Bacteria from chao, South Sulawesi (Indonesia) fermented fish product

2019 ◽  
Vol 20 (4) ◽  
pp. 1063-1068 ◽  
Author(s):  
RISKY NURHIKMAYANI ◽  
BUDI SETIADI DARYONO ◽  
ENDAH RETNANINGRUM
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Identification ◽  
Antimicrobial Compound ◽  
Fermented Fish ◽  
South Sulawesi ◽  
Fish Product

Abstract. Nurhikmayani R, Daryono BS, Retnaningrum E. 2019. Isolation and molecular identification of antimicrobial-producing Lactic Acid Bacteria from chao, South Sulawesi (Indonesia) fermented fish product. Biodiversitas 20: 1063-1068. Chao is traditional fermented fish made of anchovy (Stolephorus sp.), rice, salt, and fermented naturally on controlled environment. The product comes from Pangkep Regency, South Sulawesi. Chao has the potential for the source of high-grade lactic acid bacteria isolates, especially for antimicrobial compound. Antimicrobial compound produced by lactic acid bacteria is a biopreservative compound with many advantages. The purposes of this investigation were to isolate antimicrobial-producing lactic acid bacteria from chao and to identify their isolates based on the molecular properties. Lactic acid bacteria were isolated from chao using Man Ragosa Sharpe Agar (MRSA) medium added with 0.1 % CaCO3, followed by the ability test to produce antimicrobial compound against Staphylococcus aureus FNCC 0047 as an indicator. The spectrum of crude antimicrobial as cell-free supernatant (CFS) was determined by antagonism against S. aureus FNCC 0047 and Escherichia coli FNCC 0049 on agar well diffusion test. Selected isolates of antimicrobial-producing lactic acid bacteria molecularly identified from 16S rRNA marker using primer 27F and 1492R. We obtained four isolates of lactic acid bacteria that showed the antimicrobial activity. This crude antimicrobial compound could inhibit both gram-positive Staphylococcus aureus FNCC0047 and gram-negative bacteria Escherichia coli FNCC0049. The highest crude antimicrobial activity of isolates was observed on IB1C strain. The results of molecular characterization suggested that the IB1C and IB3B strain were identified as Lactobacillus plantarum, whereas IB3E and IB3F were identified as Pediococcus pentosaceus.

scholarly journals Molecular Identification of Lactic Acid Bacteria Approach to Sustainable food Security

2021 ◽  
Author(s):  
Dessy Abdullah ◽  
Sandeep Poddar ◽  
Ramesh Prasath Rai ◽  
Endang Purwati ◽  
Nadia Purnama Dewi ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Listeria Innocua ◽  
Rrna Gene ◽  
Escherichia Coli O157 ◽  
Clear Zone ◽  
West Sumatra

Background: Dadiah is a traditional dish from West Sumatra made from buffalo milk, which is fermented in bamboo tubes and left at room temperature for ±2 days. Dadiah is included in the staple food category because it contains Lactic Acid Bacteria (LAB) which has the potential to be a probiotic. This study aims to determine the identification and characterization of LAB from Dadiah from Halaban, Kab. Fifty Cities, West Sumatra. Design and Methods: A survey method was used in this research with a descriptive analysis, Antimicrobial activity testing was done with bacteria Escherichia coli O157, Staphylococcus aureus, Listeria monocytogenes, and Listeria innocua. Molecular identification was done using the 16S rRNA gene. Results: Probiotic candidate test with the best results in testing for resistance to stomach acid at pH3 with the viability of 65.98%, bile salt resistance 0.3%, viability of 54.90% from 2DA isolates. Antimicrobial activity with the best clear zone area results was obtained in 2DA isolates with Escherichia coli O157 test bacteria of 21.16 mm, Staphylococcus aureus with a clear zone area of 23.17 mm, Listeria innocua of 19.24 mm and Listeria monocytogenes with a clear zone area 18.23 mm in 4DA isolate, LAB identification using 16S sRNA gene, results of running PCR base length 1419bp. Conclusions: Phylogenetic analysis shows that Dadiah of Limapuluh Kota Regency is a kin to Lactobacillus plantarum. The superiority of identification technology by using 16S rRNA gene only can be conducted if the nucleotide sequence information of the targeted bacteria is known beforehand.

scholarly journals ISOLASI DAN AKTIVITAS ANTI MIKROBA BAKTERI ASAM LAKTAT DARI FERMENTASI NIRA KELAPA SAWIT

2018 ◽  
Vol 5 (1) ◽  
pp. 51 ◽  
Author(s):  
Edy Fachrial ◽  
Harmileni Harmileni
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Palm Oil ◽  
Pathogenic Bacteria ◽  
Diffusion Method ◽  
Disc Diffusion ◽  
Disc Diffusion Method

<p><em>The aim of the study was to isolate lactic acid bacteria (LAB) from palm oil sap and to investigate the anti microbial activity of LAB against pathogen bacteria, Staphylococcus aureus and Escherichia coli using disc diffusion method. Palm oil sap were enriched using spesific medium MRS (Man Rogosa Sharpe) broth overnight, serial dilution were conducted and the culture were spread on the surface of MRS agar and then incubated for 48 hours. The result showed the total colonies of LAB were 1,4 x 107 CFU/mL. 6 colonies were randomly selected namely EHN1, EHN2, EHN3, EHN4, EHN5 and EHN6. The selected colonies are classified as Gram positive and bacilli in morphology. Antimicrobial activity against pathogenic bacteria was investigated using disc diffusion method. Antimicrobial activity of isolates against E.coli and S.aureus were 12,2 mm; 9mm; 11mm; 11mm; 10,5mm; 12 mm dan 13,5mm; 11mm; 12mm; 11,5mm; 12mm; 12,5mm respectively. from these result it can be concluded that LAB isolated from oil palm sap has potential as probiotic.</em></p>

The In vitro Evaluation of the Antimicrobial Activity of Quercus robur L. Methanolic and Aqueous Leaves’ Extracts, from the Algerian High Plateaus Against some Uropathogenic Microbial Strains

2019 ◽  
Vol 18 (5) ◽  
pp. 262-274
Author(s):  
E. Benyagoub ◽  
N. Nabbou ◽  
S. Boukhalkhel ◽  
I. Dehini
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Candida Albicans ◽  
Enterococcus Faecalis ◽  
Fusidic Acid ◽  
Quercus Robur ◽  
Diffusion Method ◽  
Phytochemical Analysis ◽  
Microbial Strains

The medicinal value of the plants is due to their chemical components that bring a definite physiological action on the human body to prevent the diseases. In this work, we investigated the antimicrobial activity of leaves’ extracts of Quercus robur L., collected from the Algerian upper highlands, on ten bacterial strains and one fungal strain known to be pathogenic. First, we performed a qualitative phytochemical analysis, and second, antimicrobial activity tests performed by agar diffusion method (disc and well) with the determination of MIC by broth macro-dilution method. Given the results, it appears that obtained macerates of Quercus robur L. were rich in bioactive phytoconstituents such as alkaloids, anthraquinones, saponins, tannins, and other components. The yield of aqueous and methanolic macerates of leaves was 8.5 ± 1.41 and 22.4 ± 4.36%, respectively. The bacterial resistance was relatively important to several antibiotics, namely, ampicillin, amoxicillin + clavulanic acid for strains of Escherichia coli and Salmonella sp. However, Staphylococcus aureus strains were resistant to fusidic acid, penicillin, and oxacillin; while Enterococcus faecalis was resistant to fusidic acid, penicillin, oxacillin, and ticarcillin. The antibacterial activity of the macerates toward tested microbial strains showed that the aqueous and methanolic macerates of the leaves were proportional to the tested concentration and active not only against Gram-positive and Gram-negative bacteria but also on the fungal species Candida albicans. The estimated MIC for Escherichia coli, Enterococcus faecalis, and Staphylococcus aureus was in the order of 10 mg/mL, which seems more effective than toward Salmonella sp., Klebsiella pneumoniae, Pseudomonas aeruginosa, and Candida albicans which were in the order of 30 mg/mL. These preliminary results confirm that the part of the studied plant had a very good antimicrobial activity that was proportional to the serial concentrations of the tested extracts.

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