scholarly journals Bakteri Asam Laktat Lactobacillus Plantarum C410LI dan Lactobacillus Rossiae LS6 yang Diisolasi dari Lemea Rejang terhadap Suhu, pH dan Garam Empedu Berpotensi sebagai Prebiotik

2018 ◽  
Vol 6 (1) ◽  
pp. 49-58
Author(s):  
Yenni Okfrianti ◽  
Darwis Darwis ◽  
Ayu Pravita
Keyword(s):  
Experimental Study ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Acids ◽  
Bile Salts ◽  
Salt Resistance ◽  
Low Ph ◽  
Traditional Food ◽  
Temperature Resistance ◽  
Bile Acids And Salts

Based on previous research it was found that lemea (traditional food rejang) was proven to contain 2 types of lactic acid bacteria (BAL) namely L.aplantarum C410L1 and L. crossiae LS6 which could be probiotic and beneficial for health. The development of lemea as a potential probiotic must be proven its resistance to bile acids and salts as an indication of being able to survive in the gastrointestinal tract. This study aims to determine the resistance of BAL isolated from lemea against low pH, bile acids, and temperature. This research is an experimental study with all research units controlled. Analysis of BAL resistance to high temperatures, low pH, and bile salts was carried out in the Bengkulu Polytechnic Health Polytechnic laboratory. The total BAL colonies increased at 49 ° C and decreased at 64 ° C. The increase in the total number of BAL colonies within 0-30 hours occurred at pH 5 and pH 6. There was no increase or decrease in the total number of BAL colonies in salts 0.30%, 0.60%, and 0.90%. The diisolate lactic acid (BAL) bacteria from lemea have a temperature resistance of 42 ° C to 64 ° C, pH 2 to pH 7, have a salt resistance concentration of 0.30% to 0.90%. Lactic acid bacteria (BAL) which are diisolate from lemea have the potential as probiotics.

scholarly journals STUDI VIABILITAS ISOLAT BAKTERI ASAM LAKTAT YANG DIISOLASI DARI ASINAN REBUNG BAMBU TABAH TERHADAP pH RENDAH DAN GARAM EMPEDU

2019 ◽  
Vol 7 (1) ◽  
pp. 1 ◽  
Author(s):  
Nurul Octavia Wasis ◽  
Nyoman Semadi Antara ◽  
Ida Bagus Wayan Gunam
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Bile Salts ◽  
Salt Resistance ◽  
Low Ph ◽  
Fermented Food ◽  
Bamboo Shoot ◽  
Probiotic Lactic Acid Bacteria ◽  
Mrs Broth

Tabah bamboo shoot pickle is one of the fermented food which is the source of lactic acid bacteria.  Lactic acid bacteria (LAB) is beneficial to health because it has the ability as a probiotic. Lactic acid bacteria that have probiotic criteria should have resistance to low pH and bile salts. This study aims to determine isolates of lactic acid bacteria isolated from tabah bamboo shoot pickle resistant to low pH and bile salts (NaDC). Lactic acid bacteria were tested to low pH by using MRS broth that have different pH (pH 2, pH 3, pH 4 and pH 6.2 as a control) incubated at 37ºC for 3 hours. isolates were survive in low pH then continued in bile salt resistance test with 0.3% bile salt concentration for 15 minutes, 30 minutes, 45 minutes, 60 minutes and 24 hours. The results showed that three isolates out of 88 isolates had ability to grow in low pH and in medium supplemented by NaDC 0,3%. The isolates are AR 3057, AR 3101 and AR 6152 which can be used as candidat of  probiotic. Keywords : Tabah bamboo shoot pickle, lactic acid bacteria, probiotic, low pH, bile salt

scholarly journals PENGOLAHAN WADI IKAN PATIN (Pangasius hypophthalmus) PROSES CEPAT DAN TIDAK ASIN

2021 ◽  
Vol 46 (3) ◽  
pp. 336
Author(s):  
Restu Yuda Bakrie
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Water Content ◽  
Salt Content ◽  
Fat Content ◽  
Traditional Food ◽  
Fish Meat ◽  
Fermented Product

This study aims to determine processing of wadi patin fish (Pangasiu hypophthalmus) quick process and not salty, It is a fermented product from fish, in the form of a wet material through a salting process, the addition of spices then followed by fermentation for several days until it produces an aroma and taste. This traditional food is the result of fermentation assisted by synergistic microorganisms, namely lactic acid bacteria. The results of the study by washing fish after the salting process were able to accelerate fermentation from 7 days to 3 days. The best treatment is to wash the fish meat twice after the salting process. the specifications of the resulting wadi are as follows: protein content = 18.64%; salt content = 0.79%; Water content = 58.65%; Fat content = 3.29%; total microbes (LAB) 6.5x104; organoleptic value (taste) = 7.55.

scholarly journals ISOLATION, SCREENING, AND CHARACTERIZATION OF PROBIOTICS (LACTIC ACID BACTERIA) ANTAGONISTIC AGAINST Candida albicans

2017 ◽  
Vol 4 (2) ◽  
pp. 263
Author(s):  
Ida Ayu Ketut Ariningsih ◽  
Yan Ramona ◽  
Nyoman Semadi Antara
Keyword(s):  
Candida Albicans ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Reproductive Tract ◽  
Antagonistic Activity ◽  
Low Ph ◽  
Production Test ◽  
Ph Conditions ◽  
High Level

Candidacies in female reproductive tract are mainly caused by Candida albicans. This infection often causes serious problems, particularly on their reproductive tract (genital part). Until recently, control of this infection has relied on the use of antibiotics. However due to numerous bad side effects of antibiotics, lactic acid bacteria have been proposed as an alternative method to control the growth of Candida albicans. Therefore, this research was aimed to isolate, screen, and characterize lactic acid bacterial isolates (LAB) antagonistic against Candida albicans (the causative agent of candidacies infection in reproductive tract of human). LABs were isolated from various fermented foods, such as tape ketan and kimchi. Isolation of LABs was conducted by applying dilution and spread plate method on MRS agar medium supplemented with BCP indicator to distinguish LABs from non acid-producing bacteria. Colonies with indication to produce acid were screened for antagonistic activity against C. albicans on MRS agar and followed by characterization of those isolates (Gram stain, catalase production test, oxydase production, gas production test, resistance test to low pH conditions and to high level of NaDC (sodium deoxicolic), and test for ability to convert colic acid (CA) into deoxicolic acid (DCA)). The results showed that 46 LAB isolates were successfully isolated from samples of tape ketan and kimchi. Among those, 7 isolates showed antagonistic activity against C. albicans in in vitro tests. All these 7 candidates were also found to be resistance to low pH conditions (up to pH 2) and to high level of NaDC (up to 0.6 mM). Four most potential isolates were further testes for ability to convert colic acid into deoxycolic acid and none showed positive result, indicating that they all showed initial potential and safe for future human probiotic development (especially to be used to treat patients infected by C. albicans).

Influence of Sodium Chloride on Growth of Lactic Acid Bacteria and Subsequent Destruction of Escherichia coli O157:H7 during Processing of Lebanon Bologna

2001 ◽  
Vol 64 (8) ◽  
pp. 1145-1150 ◽  
Author(s):  
NAVEEN CHIKTHIMMAH ◽  
RAMASWAMY C. ANANTHESWARAN ◽  
ROBERT F. ROBERTS ◽  
EDWARD W. MILLS ◽  
STEPHEN J. KNABEL
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Low Ph ◽  
Escherichia Coli O157 ◽  
Quality Changes ◽  
E Coli ◽  
Fermented Product ◽  
Nacl Concentration ◽  
Different Levels

Due to undesirable quality changes, Lebanon bologna is often processed at temperatures that do not exceed 48.8°C (120°F). Therefore, it is important to study parameters that influence the destruction of Escherichia coli O157:H7 in Lebanon bologna. The objective of the present study was to determine the influence of curing salts (NaCl and NaNO2) on the destruction of E. coli O157:H7 during Lebanon bologna processing. Fermentation to pH 4.7 at 37.7°C reduced populations of E. coli O157:H7 by approximately 0.3 log10, either in the presence or absence of curing salts. Subsequent destruction of E. coli O157:H7 during heating of fermented product to 46.1°C was significantly reduced by the presence of 3.5% NaCl and 156 ppm NaNO2, compared to product without curing salts (P < 0.01). The presence of a higher level of NaCl (5%) in Lebanon bologna inhibited the growth of lactic acid bacteria (LAB), which yielded product with higher pH (~5.0) and significantly reduced the destruction of E. coli O157:H7 even further (P < 0.05). Lower concentrations of NaCl (0, 2.5%) yielded Lebanon bologna with higher LAB counts and lower pHs, compared to product with 5% NaCl. When lactic acid was used to adjust pH in product containing different levels of NaCl, it was determined that low pH was directly influencing destruction of E. coli O157:H7, not NaCl concentration.

scholarly journals Cholesterol Assimilation by Lactic Acid Bacteria and Bifidobacteria Isolated from the Human Gut

2002 ◽  
Vol 68 (9) ◽  
pp. 4689-4693 ◽  
Author(s):  
Dora I. A. Pereira ◽  
Glenn R. Gibson
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Acids ◽  
Dry Weight ◽  
Human Gut ◽  
Healthy Human ◽  
Bacterial Populations ◽  
Acid And Bile Tolerance ◽  
Commercial Probiotics

ABSTRACT The objective of this study was to evaluate the effect of human gut-derived lactic acid bacteria and bifidobacteria on cholesterol levels in vitro. Continuous cultures inoculated with fecal material from healthy human volunteers with media supplemented with cholesterol and bile acids were used to enrich for potential cholesterol assimilators among the indigenous bacterial populations. Seven potential probiotics were found: Lactobacillus fermentum strains F53 and KC5b, Bifidobacterium infantis ATCC 15697, Streptococcus bovis ATCC 43143, Enterococcus durans DSM 20633, Enterococcus gallinarum, and Enterococcus faecalis. A comparative evaluation regarding the in vitro cholesterol reduction abilities of these strains along with commercial probiotics was undertaken. The degree of acid and bile tolerance of strains was also evaluated. The human isolate L. fermentum KC5b was able to maintain viability for 2 h at pH 2 and to grow in a medium with 4,000 mg of bile acids per liter. This strain was also able to remove a maximum of 14.8 mg of cholesterol per g (dry weight) of cells from the culture medium and therefore was regarded as a candidate probiotic.

Relationship between bile salt hydrolase activity, changes in the internal pH and tolerance to bile acids in lactic acid bacteria

2012 ◽  
Vol 34 (8) ◽  
pp. 1511-1518 ◽  
Author(s):  
Ana Yanina Bustos ◽  
Lucila Saavedra ◽  
Graciela Font de Valdez ◽  
Raúl Ricardo Raya ◽  
María Pía Taranto
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Bile Acids ◽  
Hydrolase Activity ◽  
Bile Salt Hydrolase ◽  
Internal Ph ◽  
Bile Salt Hydrolase Activity

scholarly journals Survival of selected lactic acid bacteria isolated from pineapple waste in refrigerated pineapple juices

2018 ◽  
Author(s):  
Jannette Wen Fang Wu ◽  
Lidieth Uribe ◽  
Rodolfo WingChing-Jones ◽  
Jessie Usaga ◽  
Natalia Barboza
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acids ◽  
Bile Salts ◽  
Titratable Acidity ◽  
Probiotic Properties ◽  
Refrigerated Storage ◽  
Pineapple Juice ◽  
Pineapple Waste ◽  
Solids Content

ABSTRACTThe aim of this research was to isolate and identify lactic acid bacteria (LAB) from pineapple waste. The survival in refrigerated pineapple juices, of a selected isolate with potential probiotic properties, was also studied. The 16S rRNA andpheSpartial genes were used to identify LAB, multilocus sequence typing (MLST) genes were used in order to separate strains grouping withLactobacillus caseiandL. paracaseiphylogenetically. Tests for survival at pH 2.0, resistance to lysozyme and tolerance to bile salts were used to screen the strains for potential probiotic properties. AL. fermentumisolate was used for the survival study. Three types of pineapple juice made from pulp, a blend of pulp and peel (80:20), and peel extract were inoculated to approximately 106CFU/mL withL. fermentumand stored at 4 °C for up to six weeks. The physicochemical composition of juices, including concentration of fermentable sugars and organic acids, total solids content, soluble solids content, titratable acidity and pH, was determined during the survival study. Two genera and five species were identified. Pineapple juices supported the survival ofL. fermentumduring refrigerated storage but the population of the bacteria decreased over time regardless of the juice type. Juice made from pulp was a more suitable vehicle for the survival of the selected LAB. Some of the juice physicochemical properties, including sugars and organic acids content, pH and titratable acidity, varied significantly (P<0.05) during storage. Further sensory studies are necessary to evaluate consumer acceptance of juices containing the selected isolate.IMPORTANCELactic acid bacteria (LAB), isolated from pineapple waste, were phylogenetically analyzed and characterized in regards to their tolerance to pH 2.0, lysozyme and bile salts; showing their potential as probiotic strains, if health benefits associated to their ingestion are eventually confirmed. Moreover, pineapple juice supported the survival ofLactobacillus fermentum, isolated from the same food matrix, during refrigerated storage at 4 °C. Among the three pineapple juices tested (pulp, pulp + peel and peel),L. fermentumsurvived better in juice made from pulp. However, significant variations were observed overtime in some of the physicochemical properties of the juices including sugars and organic acids content, pH and total titratable acidity.

scholarly journals Uji Ketahanan Bakteri Asam Laktat Hasil Fermentasi Kubis Merah ( Brassica oleracea L.) Pada pH 3

Jurnal MIPA ◽  
2018 ◽  
Vol 7 (2) ◽  
pp. 20 ◽  
Author(s):  
Kevin V. Bawole ◽  
Stella D. Umboh ◽  
Trina E. Tallei
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Resistance ◽  
Low Ph ◽  
The Body ◽  
Probiotic Bacteria ◽  
Red Cabbage ◽  
Ph Conditions ◽  
The Right ◽  
Brassica Oleracea L

Probiotik merupakan mikroorganisme hidup yang jika dikonsumsi dalam jumlah yang tepat dapat memberikan manfaat bagi tubuh. Sebagian besar bakteri asam laktat merupakan bakteri probiotik. Untuk dapat memberikan manfaat yang maksimal bagi tubuh, salah satu kriteria yang harus dipenuhi yaitu mampu bertahan hidup pada kondisi pH yang rendah. Hal ini dikarenakan bakteri probiotik akan menghadapi kondisi pH rendah yang terdapat di lambung. Penelitian ini bertujuan untuk menguji kemampuan isolat BAL hasil fermentasi kubis merah untuk bertahan hidup pada pH 3. Bakteri asam laktat ditumbuhkan pada media MRS agar yang ditambahkan 1% CaCO3 dengan menggunakan metode sebar (spread) dan dimurnikan menggunakan metode gores (streak). Uji ketahanan asam dilakukan dengan cara isolat diinkubasi pada kondisi pH 3 dalam media NB kemudian ditumbuhkan kembali pada media NA dengan menggunakan metode spread. Uji dilakukan juga untuk mengamati aktivitas enzim katalase. Hasil penelitian menunjukkan bahwa isolat yang diperoleh dari hasil fermentasi kubis merah mampu bertahan pada pH 3.Probiotics is a livinng microorganism that if consumed in the right amount can provide  benefits to the body. Most lactic acid bacteria are probiotic bacteria. To be able to provide maximum benefits for the body, one of the criteria that must be met is able to survive at low pH. This is because probiotic bacteria will face low pH conditions found in the stomach. This study aims to test the effectiveness of BAL isolates from red cabbage fermentation to survie at pH 3.  Lactic acid bacteria grown on MRSA media added 1% CaCO3 by using spread method and purified by using streak method. The acid resistance test was performed by isolate incubated at pH 3 condition in NB medium by using spread method. Test were also conducted to observe the activity of catalase enzymes. The result showed that isolates obtained from red cabbage fermentation were able to survive at pH 3.

scholarly journals Hypocholesterolemic Effect of Indigenous Dadih Lactic Acid Bacteria by Deconjugation of Bile Salts

2004 ◽  
Vol 17 (12) ◽  
pp. 1741-1745 ◽  
Author(s):  
Usman Pato ◽  
Ingrid S. Surono ◽  
Koesnandar ◽  
Akiyoshi Hosono
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salts ◽  
Hypocholesterolemic Effect

scholarly journals Testing of selected probiotic properties of lactic acid bacteria isolated from vegetarians and meat-eaters faeces

2014 ◽  
Vol 7 (1) ◽  
pp. 38-43
Author(s):  
Eva Hybenová ◽  
Lucia Birošová ◽  
Kristína Nagyová ◽  
Júlia Štofirová ◽  
Nikoleta Šaková ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Ph Value ◽  
Bacterial Species ◽  
Low Ph ◽  
Hydrolase Activity ◽  
Bile Salt Hydrolase ◽  
Probiotic Properties ◽  
Bile Salt Hydrolase Activity

Abstract The aim of this work was to evaluate presence and properties of lactic acid bacteria in the faeces of 240 volunteers with various nutrition habits (vegetarians versus meat-eaters). Lactic acid bacteria counts in all age groups were nearly 5 or 6 logarithmic orders. Significantly higher amounts were found in women. Subsequently, based on the age and dietary pattern of probands, four samples were selected for isolation of lactic acid bacteria and identification of isolates in order to assign them to bacterial species. About 80 lactic acid bacteria were isolated from the faeces of young (21-30 years) and older (51-60 years) vegetarians and meateaters. The identification of the isolates was based on their morphological and biochemical characteristics. Isolates belong to lactobacilli, bifidobacteria, enterococci and propionibacteria. Surprisingly, bifidobacteria were predominated in older age group. The following probiotic properties were determined: survival at low pH value, and bile salt hydrolase activity. All strains were negative in bile salt hydrolase activity, but their growth was not inhibited in the presence of bile. The results from the study of survival at low pH value showed considerable variability in both dietary groups regardless the age of probands. However, it can be concluded, that bacteria isolated from the samples of older probands were more sensitive to acid pH.

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