scholarly journals BAKTERI Lactobacillus spp DAN PERANANNYA BAGI KEHIDUPAN

Jurnal Jeumpa ◽  
2021 ◽  
Vol 8 (2) ◽  
pp. 614-624
Author(s):  
Milfa Aini ◽  
Sri Rahayuni ◽  
Vivi Mardina ◽  
Quranayati Quranayati ◽  
Nur Asiah

Kelompok BAL (Bakteri Asam Laktat) yaitu berasal dari genus Lactobacillus  terdiri dari hampir 80 spesies berbeda. Jenis Lactobacillus terdiri dari dua kelompok yang bersifat heterofermentatif dan homofermentatif. Spesies dari bakteri Lactobacillus yang tergolong homofermentatif adalah Lactobacillus bulgaricus, Lactobacillus thermophiles, Lactobacillus lactis, dan Lactobacillus acidophilu. Spesies bakteri yang bersifat heterofermentatif adalah Lactobacillus Fermentum. Bakteri Asam Laktat (BAL) adalah bakteri yang digunakan sebagai probiotik. Genus Lactobacillus terdiri atas banyak spesies yang digunakan untuk fermentasi dan pengawet makanan. Ada 106 spesies Lactobacillus, namun hanya 56 spesies berpotensi sebagai probiotik. Penelitian ini menggunakan metode adalah deskriptif restrospektif. Sampel penelitian berupa hasil literature dari jurnal dan penelitian yang telah diterbitkan. Tujuan penelitian ini adalah mereview berbagai jenis bakteri Lactobacillus spp dan perananya untuk kehidupan.

2017 ◽  
Vol 8 (2) ◽  
Author(s):  
Zaraswati Dwyana

Salah satu kelompok bakteri asam laktat yang banyak ditemukan pada susu fermentasiadalah Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus spp danLactobacillus acidophilus. Dalam studi ini ketiga species digabungkan untukmengetahui efektifitasnya sebagai probiotik yang mampu menghasilkan senyawaantibakteri terhadap bakteri patogen. Uji antibakteri dilakuan dengan metode difusiagar pada medium Glukosa Nutrient Agar. Bkateri patogen yang diujikan adalahEscherichia coli, Staphylococcus aureus dan Candida albicans. Hasil uji antibakteriterhadap kombinasi kultur diketahui bahwa Lactobacillus bulgaricus denganLactobacillus casei, Lactobacillus bulgaricus dengan Lactobacillus sp, Lactobacillusacidophilus dengan Lactobacillus casei, Lactobacillus achidophilus denganLactobacillus sp, Lactobacillus achidophilus dengan Lactobacillus bulgaricus,Lactobacillus sp dengan Lactobacillus casei dari dapat menghambat pertumbuhanStaphylococccus aureus, Escherichia coli dan Candida albicans. Diameter zonahambatan yang terbesar adalah variasi Lactobacillus bulgaricus dengan Lactoabacillusspp terhadap Candida albicans sebesar 19,33 mm, variasi Lactobacillus acidophilusdengan Lactobacillus casei terhadap Staphylococcus aureus sebesar 19,83 mm,sedangkan variasi Lactobacillus lactis dengan Lactobacillus casei terhadap Escherichiacoli sebesar 29,49 mm.


2018 ◽  
Vol 7 (3) ◽  
Author(s):  
Asti Yosela Oktaviana ◽  
Irma Isnafia Arief ◽  
Irmanida Batubara

Yogurt rosella susu kambing merupakan susu kambing fermentasi menggunakan bakteri stater “Lactobacillus bulgaricus dan Streptococcus thermophilus” serta ditambah ekstrak bunga rosella (Hibiscus sabdariffa L). Bakteri Lactobacillus plantarum IIA-1A5 dan Lactobacillus fermentum B111K digunakan sebagai probiotik pada pembuatan minuman yogurt rosella. Tujuan penelitian untuk mengevaluasi karakteristik dan kemampuan yogurt rosella probiotik dengan menggunakan L. plantarum IIA-1A5 dan L. fermentum B111K dalam mengasimilasi kolesterol secara in vitro dengan lama penyimpanan berbeda. Perlakuan yang dilakukan dalam penelitian ini adalah P1 : Yogurt dengan bakteri L. bulgaricus dan S. thermophilus, P2 : Yogurt rosella dengan L. bulgaricus dan S. thermophilus,  P3 : Yogurt rosella dengan bakteri L. bulgaricus, S. thermophilus dan L. plantarum IIA-1A5,  P4 : Yogurt rosella dengan bakteri L. bulgaricus, S. thermophilus dan L. fermentum B111K. Hasil penelitian menunjukkan bahwa bakteri L. plantarum IIA-1A5 dan L. fermentum memberikan pengaruh nyata (P<0.05) terhadap nilai viskositas, aktivitas air, total asam tertitrasi (TAT) selama penyimpanan 15 hari. Penggunaan bakteri L. plantarum IIA-1A5 dan L. fermentum B111K tidak memberikan pengaruh yang nyata (P>0.05) terhadap nilai total bakteri asam laktat (BAL) tetapi lama penyimpanan 15 hari memberikan pengaruh nyata (P<0.05). Karakteristik fisik, kimia dan mikrobiologi yogurt rosella probiotik Lactobacillus plantarum IIA-1A5 dan Lactobacillus fermentum B111K selama penyimpanan 15 hari masih baik dan layak untuk dikonsumsi. Selama penyimpanan 15 hari yogurt rosella probiotik Lactobacillus fermentum B111K (YRPF) memiliki potensi mengasimilasi kolesterol tertinggi dengan kolesterol terasimilasi sebesar 4.59 µg/ml dan persentase kolesterol terasimilasi sebesar 15.7%.Potency of Yogurt Roselle Probiotic Lactobacillus plantarum IIA-1A5 or Lactobacillus fermentum B111K in Assimilating CholesterolAbstractYogurt roselle milk goat is fermented milk goat using starter bacteria "Lactobacillus bulgaricus and Streptococcus thermophilus" probiotic bacteria added with rosella flower extract (Hibiscus sabdariffa L). The Lactobacillus plantarum IIA-1A5 and Lactobacillus fermentum B111K bacteria are used as probiotics in the manufacture of functional beverages of rosella yogurt. The objective of the study was to evaluate the characteristics and abilities of probiotic rosella yogurt by using L. plantarum IIA-1A5 and L. fermentum B111K in assimilating cholesterol by in vitro analysis with different storage times. Treatment conducted in this research was P1: yogurt with L. bulgaricus and S. thermophilus bacteria, P2: Yogurt with L. bulgaricus and S. thermophilus bacteria, P3: Yogurt with bacteria L. bulgaricus, S. thermophilus and L. plantarum IIA-1A5 bacteria, P4: rosella yogurt with stater bacteria and L. fermentum B111K. The results showed that L. plantarum IIA-1A5 and L. fermentum had significant effect (P <0.05) on viscosity, water activity, total titrated acids (TAT) during 15 days storage. The use of L. plantarum IIA-1A5 and L. fermentum B111K bacteria did not give significant effect (P> 0.05) to the total value of lactic acid bacteria (BAL) but 15 days storage time gave significant effect (P <0.05). Physical, chemical and microbiological characteristics of yogurt roselle probiotic L. plantarum IIA-1A5 and yogurt roselle probiotic L. fermentum B111K for 15 days storage are still good and feasible for consumption. During the 15 day storage of probiotic yogurt rosella L. fermentum B111K (YRPF) has the potential to assimilate the highest cholesterol with assimilated cholesterol by 4.59 μg/ml and the assimilated cholesterol percentage of 15.7% 


2019 ◽  
Vol 8 (2) ◽  
pp. 4148-4151

Dangke is a White soft traditional cheese from Enrekang Regency. It have a potential to have Lactic Acid Bacteria isolate. Lactic acid bacteria could be produce a bacteriocin to inhibit pathogenic bacteria. Sample of dangke were obtained from 3 district (Enrekang, Cendana, and Bamba) in Enrekang Regency. All isolate were tested for characteristics based on Gram straining, and biochemical tested. Isolation and identification of Lactic Acid Bacteria from dangke a white soft traditional cheese were suspected to be Lactobacillus lactis, Lactobacillus bulgaricus, Leuconostoc dextranicum, and Streptococcus thermophillus.


2013 ◽  
Vol 43 (9) ◽  
pp. 1636-1641 ◽  
Author(s):  
Mara Helena Saalfeld ◽  
Daniela Isabel Brayer Pereira ◽  
Kathleen Rodrigues Krüger Silveira ◽  
Renata Schramm ◽  
Júlia de Souza Silveira Valente ◽  
...  

Milk or commercial milk replacer blends are the most expensive components in final costs of calves breeding. Colostrum is available and it is the appropriate sources for calves' nutrition, being an excellent option as milk substitute. Besides having both nutritional and immunological characteristics that are superior to milk, colostrum represents no costs to the producer. However, difficulties in preservation of colostrum generate controversy results. The aim of this study was to evaluate the anaerobically fermented colostrum (colostrum silage) as liquid diet for dairy calves. We evaluated the microbiological and physicochemical properties of silage, and performance of 31 animals up to 60 days age. From 21 days until 360 days of fermentation we isolated only bacteria of the genus Lactobacillus spp. The physicochemical evaluation of colostrum silage revealed a tendency to maintain the protein, dry matter and fat values during the evaluation period. The average weight gain of calves fed with milk was 0.6kg day-1 for female and 0.6g day-1 for males while those fed with colostrum silage was significantly higher (P<0.05) with a mean of 0.7kg day-1 for female and 0.7kg day-1 for males. The results of this study demonstrated that colostrum silage keeps the properties necessary for the development of the calves and is a suitable replacement for calves' milk.


2021 ◽  
Vol 10 (1) ◽  
pp. 11
Author(s):  
Willy Bustillos Torrez ◽  
Zulema Susy Bueno Bravo

La caries es considerada todavía una de las enfermedades más prevalentes del mundo. Por este motivo, diversas estrategias de prevención se han desarrollado en los últimos años con el propósito de controlar esta enfermedad. Diferentes especies bacterianas de la microbiota normal de la cavidad oral producen sustancias antagónicas antibacterianas. Objetivo: El objetivo de este trabajo fue identificar alguna especie del género Lactobacillus productor de sustancias antagónicas contra Streptococcus mutans a partir de saliva de niños con y sin caries. Materiales y métodos: Se aislaron desde saliva de 60 niños con caries, sin caries activa (rehabilitados) y libres de caries, diferentes cepas de Lactobacillus a las cuales se les estudió su capacidad antagónica contra cepas de Streptococcus mutans , mediante ensayos en doble capa, test del pocillo y sobre crecimiento bacteriano. Resultados: Las cepas que elaboran sustancias con mayor capacidad antagónica fueron identificadas como Lactobacillus fermentum mediante Api test 50 CH. Conclusión: Se demostró que Lactobacillus fermentum está presente en mayor porcentaje en el grupo de niños sin caries, lo cual podría sugerir un efecto natural de control biológico en la cavidad oral de este grupo de niños.


2021 ◽  
Vol 11 (43) ◽  
pp. 101-110
Author(s):  
Toma Avramov ◽  
Dilyana Vicheva ◽  
Antoaneta Manolova

Abstract Before COVID-19 infection caused the global pandemic in 2020, coronavirus diseases were mainly of veterinary interest. This pandemic necessitated the development of protective and therapeutic measures against the spread of SARS-CoV-2. Foods containing representatives of the genus Lactobacillus are an integral part of the daily menu of the Bulgarian people. Our hypothesis is based on studies examining its potential for competitive inhibition of viruses and bacteria by attachment to the surface of enterocytes. Bacillus Calmette-Guérin (BCG) is an integral part of the vaccination calendar in the Republic of Bulgaria. In the literature, many clinical studies show that the administration of BCG vaccine limits the SARS-CoV-2 antigens and, consequently, is able to induce protection for COVID-19, by activating the specific, innate immune system. The lack of definitively approved treatment necessitates finding ways to limit the spread of COVID-19 until final drug approval. We believe that the use of dietary components in the context of competitive inhibition and the vaccination schedule for protection in coronavirus-related diseases is applicable. We hypothesize that Lactobacillus and BCG may play a protective effect against SARS-CoV-2 infection alone or in combination in healthy individuals.


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