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

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.

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Probiotic Potential Test for Lactic Acid Bacterial Isolate from Labi Cattle Gastric Again Low Acidity and Sodium Deoxycholate

Journal of Veterinary and Animal Sciences ◽

10.24843/jvas.2019.v02.i01.p04 ◽

2019 ◽

Vol 2 (1) ◽

pp. 24

Author(s):

I Made Rahma Sanjaya ◽

I Wayan Suardana ◽

I Nyoman Suarsana

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Bacterial Isolate ◽

Positive Impact ◽

Animal Health ◽

Sodium Deoxycholate ◽

Low Ph ◽

Probiotic Bacteria ◽

Ph Conditions ◽

Mrs Broth

Lactic acid bacteria (LAB) are one of group probiotic bacteria, which have a positive impact on human and animal health. The aim of this research was to determine the potency lactic acid bacterial isolate from LABi cattle gastric as a probiotic that have resistance to low pH and sodium deoxycholate. The study was started with the cultivation test that aims to made sure uncontaminated isolates of microorganisms, including test for growth response in MRS broth medium, test on catalase production, and Gram stain. Its potency for probiotic development was tested by growing of isolate in MRS broth medium with low pH conditions (pH 2, 3, 4) and in MRS medium supplemented with various concentration of sodium deoxycholate (0,2 mM, 0,4 mM, 0,6 mM). The result showed that isolate from LABi cattle gastric was able to grow well in MRS broth medium under anaerobic condition. In addition, it also showed catalase negative and Gram-positive bacteria. In the main experiment, this isolate was found to be resistant to low pH conditions (up to pH 2) and high concentration of sodium deoxycholate (up to 0,6 mM). These results indicate that the isolate the lactic acid bacteria have resistance to low pH and the sodium deoxycholate, which is the main requirement of the probiotic bacteria

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

Metamorfosa Journal of Biological Sciences ◽

10.24843/metamorfosa.2017.v04.i02.p19 ◽

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).

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VIABILITAS BAKTERI PROBIOTIK IN-VITRO DAN PENGARUH PEMBERIAN AIR OKSIGEN TERHADAP PERTUMBUHAN BAKTERI PROBIOTIK SECARA IN-VIVO

Jurnal Gizi dan Pangan ◽

10.25182/jgp.2007.2.1.22-28 ◽

2007 ◽

Vol 2 (1) ◽

pp. 22

Author(s):

Enok Sobariah ◽

Ali Khomsan ◽

Ingrid S. Surono

Keyword(s):

Body Weight ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Day Treatment ◽

The Body ◽

Probiotic Bacteria ◽

Control Group ◽

Oxygenated Water

The aim of this study were to identify the in-vitro tolerance of pro-biotic bacteria to acid and bile salt condition; and to prove a hypothesis that the supplementation of oxygenated water has a positive effect on the body weight of rat and on viability of pro-biotic bacteria. The first study was carried out at PAU Laboratory of Bogor Agricultural University, while the second study was conducted at Department of Community Nutrition of Bogor Agricultural University and Microbiology Laboratory of Indonesia Institute of Technology. Forty five rats aged 6 weeks were divided into three groups, i.e., control group without probiotic (a0), Lactobacillus casei Shirota (a1), and Lactobacillus IS-7257 (a2). Each group (consisting of 5 rats each) has three different treatments, namely, control without oxygenated water (b0), 50 ppm oxygenated water (b2), and 80 ppm oxygenated water (b2). Oxygenated water was administered to the rats twice a day in the morning (3.25 ml) and afternoon (3.00 ml). Observation was carried out on the body weight of the rats, fecal lactic acid bacteria, coliform, and anaerob bacteria by plate counting, for 4 periods, i.e, prior to the treatment (C0), after three-day treatment (C1), after seven-day treatment (C2), and on the 10th day treatment or three days after washed out period. The results indicated that probiotic bacteria are resistant to acid and bile acid condition. Oxygen concentration in water has a significant positive influence on the body weight of rats towards viability of probiotic bacteria (p-level < 0.05). The supplementation of oxygenated water 50 ppm significantly increase the population of viable fecal lactic acid bacteria in L. casei Shirota and Lactobacillus IS-7257 groups after 3 and 7 days of treatment. Lactobacillus IS-7257 gave better response than L. casei Shirota. The supplementation of oxygenated water 80 ppm significantly reduces the fecal coliform in-vivo in both L. casei Shirota and Lactobacillus IS-7257 groups (p-level < 0.05).

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Isolasi dan identifikasi bakteri asam laktat hasil fermentasi kol merah (Brassica oleracea L.) sebagai probiotik potensial (Isolation and identification lactic acid bacteria from red cabbage (Brassica oleracea L.) fermentation as potential probiotic)

JURNAL BIOS LOGOS ◽

10.35799/jbl.8.2.2018.21447 ◽

2018 ◽

Vol 8 (2) ◽

pp. 33

Author(s):

Grisella Rambitan ◽

Johanis J Pelealu ◽

Trina E Tallei

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

16S Rrna ◽

Brassica Oleracea ◽

Marker Gene ◽

Isolation And Identification ◽

Red Cabbage ◽

Weissella Cibaria ◽

Brassica Oleracea L ◽

Weissella Confusa

AbstrakBakteri asam laktat merupakan kelompok bakteri yang menghasilkan asam laktat sebagai produk utama dalam fermentasi. Bakteri ini sering disebut probiotik sebab memberikan dampak positif bagi tubuh manusia. Setiap spesies bakteri asam laktat memiliki efek probiotik yang berbeda-beda sehingga diperlukan seleksi dan identifikasi untuk mendapatkan strain probiotik yang baik. Identifikasi bakteri asam laktat dalam penelitian ini menggunakan metode identifikasi molekuler dengan gen penanda 16S rRNA. Bakteri asam laktat dari fermentasi kol merah memiliki kemiripan 100% dengan Weissella cibaria dan Weissella confusa. Analisis filogenetik menunjukkan hubungan kekerabatan antara isolat bakteri asam laktat dari fermentasi kol merah dengan bakteri genus Weissella yang lain.Kata kunci: bakteri asam laktat, fermentasi, 16S rRNA, probiotik AbstractLactic acid bacteria is a group of bacteria that produce lactic acid as the main product in fermentation. These bacteria are often called probiotics because can confer a positive impact on the human body. Each species of lactic acid bacteria has a different probiotic effect that requires selection and identification to obtain a good probiotic strain. The identification of lactic acid bacteria in this study used a method of molecular identification with a marker gene of 16S rRNA. Lactic acid bacteria from red cabbage fermentation have a 100% similarity to Weissella cibaria and Weissella confusa. Phylogenetic analysis showed a relationship between lactic acid bacteria isolates from red cabbage fermentation with bacteria from the other Weissella genus.Keywords: lactic acid bacteria, fermentation, 16S rRNA, probiotics

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PENYALUTAN BAKTERI ASAM LAKTAT MENGGUNAKAN NANOPARTIKEL KITOSAN

PHARMACON ◽

10.35799/pha.8.2019.29361 ◽

2019 ◽

Vol 8 (4) ◽

pp. 843

Author(s):

Gabriella Sumeisey ◽

Stella D. Umboh ◽

Trina E. Tallei

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Human Body ◽

Toxic Substance ◽

Chitosan Nanoparticles ◽

Low Ph ◽

Probiotic Bacteria ◽

Large Contribution ◽

Natural Polymer

ABSTRACT The lactic acid bacteria (LAB) are bacteria which have large contribution to provide functional benefits for the human body as a probiotic. One of the conditions needed for a bacterium to be catagorized as probiotic, is to be tolerant to low pH. The encapsulation approach using chitosan nanoparticles is one of the methods to prevent damage and the amount of probiotic bacteria reduction when they are exposed to low pH. Chitosan is a natural polymer, biocompatible, biodegradable, and not toxic substance, and can form microencapsulation with cross-bonding with tripolyphosphate. Therefor, chitosan is suitable for encapsulation of lactic acid bacteria. Keywords : Lactitc acid bacteria, chitosan, microencapsulation, viability, pH low ABSTRAK Bakteri asam laktat merupakan bakteri yang memiliki kontribusi besar dalam memberikan manfaat fungsional bagi tubuh manusia sebagai probiotik. Salah satu syarat yang dibutuhkan agar suatu bakteri dinyatakan sebagai probiotik yaitu toleransi terhadap pH rendah. Pendekatan penyalutan (enkapsulasi) nanopartikel kitosan merupakan salah satu metode untuk mencegah kerusakan dan berkurangnya jumlah bakteri probiotik ketikan terpapar pada pH rendah. Kitosan merupakan polimer alami, biokompatibel, biodegradable, tidak beracun, dan dapat membentuk ikatan silang dengan tripolifosfat, sehingga kitosan dapat digunakan sebagai matriks pada mikroenkapsulasi (penyalutan mikro) bakteri asam laktat. Kata kunci : bakteri asam laktat, kitosan, mikroenkapsulasi, viabilitas, pH rendah

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Probiotic Potential of Noni and Mulberry Juice Fermented with Lactic Acid Bacteria

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1435 ◽

2019 ◽

Cited By ~ 1

Author(s):

Aditya Chaudhary ◽

Vishnu Sharma ◽

Baljeet S Saharan

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Antioxidant Properties ◽

Titratable Acidity ◽

Low Ph ◽

Probiotic Potential ◽

Health Promoting ◽

Ph Conditions ◽

Mulberry Juice ◽

Better Than

The present study assesses the feasibility of noni and mulberry as a raw substrate for the production of probiotic noni and mulberry juice by lactic acid bacteria (Lactobacillus plantarum SK-3 and Pediococcus acidilactici M-3). Changes in pH, titratable acidity (lactic acid), cell survival, and antioxidant properties were examined during fermentation. Both the strains grew well in noni juice and mulberry juice after 48 hour fermentation. P. acidilactici M-3 produced less lactic acid than L. plantarum SK-3. After 28 days of cold storage, both tested strains survived the low-pH conditions in fermented noni juice and mulberry juice. Both the juices fermented with L. plantarum SK-3 had a high antioxidant capacity. The noni and mulberry juice fermented with L. plantarum SK-3 had shown the cholesterol-lowering ability better than the juices fermented with P. acidilactici M-3. Finally, L. plantarum SK-3 and P. acidilactici M-3 were found as optimal probiotics for fermentation with noni juice as well as mulberry juice. In this investigation, the results could be an indicator of the development of health-promoting food juices.

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

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI ◽

10.24843/jrma.2019.v07.i01.p01 ◽

2019 ◽

Vol 7 (1) ◽

pp. 1 ◽

Cited By ~ 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

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Complete Genome Sequence of Lactobacillus reuteri Byun-re-01, Isolated from Mouse Small Intestine

Microbiology Resource Announcements ◽

10.1128/mra.00984-18 ◽

2018 ◽

Vol 7 (17) ◽

Cited By ~ 1

Author(s):

Dongjun Kim ◽

Mun-ju Cho ◽

Seungchan Cho ◽

Yongjun Lee ◽

Sung June Byun ◽

...

Keyword(s):

Small Intestine ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Genome Sequence ◽

Complete Genome Sequence ◽

Complete Genome ◽

Lactobacillus Reuteri ◽

Probiotic Bacteria ◽

Content Type ◽

Mouse Small Intestine

Lactic acid bacteria (LAB) are generally recognized as safe (GRAS) and serve as probiotic bacteria when consumed in adequate amounts. Here, we report the complete genome sequence of Lactobacillus reuteri Byun-re-01, isolated from mouse small intestine.

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

Jurnal Ilmu dan Teknologi Kesehatan ◽

10.32668/jitek.v6i1.108 ◽

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.

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Effect of dietary supplementation with powder derived from Moringa oleifera and Azadirachta indica leaves on growth and microbial load of edible crickets

Journal of Insects as Food and Feed ◽

10.3920/jiff2020.0056 ◽

2021 ◽

pp. 1-14

Author(s):

J. Ng’ang’a ◽

S. Imathiu ◽

F. Fombong ◽

J. Vanden Broeck ◽

J. Kinyuru

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Azadirachta Indica ◽

Moringa Oleifera ◽

Antibacterial Properties ◽

Acheta Domesticus ◽

The Body ◽

Microbial Load ◽

Field Cricket ◽

Bacterial Endospores

Cricket farming has shown its potential to address food and nutrition insecurity in parts of the world. However, one of the remaining challenges limiting mass production of edible insects is the affordability of feeds. One possible way to address this issue would be to explore the use of traditional plants such as Moringa oleifera leaf (MOL) and Azadirachta indica leaf (AIL) that are locally available, are protein-rich and possesses some antibacterial properties in insect feed formulation. In this regard, a study was conducted to evaluate the effect of supplementation of MOL (5 or 10%) and AIL (5 or 10%) powder in the commercially used starter chicken feed on growth and microbial load of house cricket (Acheta domesticus) and field cricket (Gryllus bimaculatus). After feeding for four weeks, the supplemented feeds with 10% MOL or 10% AIL in A. domesticus and G. bimaculatus significantly decreased (P<0.05) the body weights. Also, supplementation with MOL (5 or 10%) and AIL (5 or 10%) increased the mortality in both cricket species. Although high counts of total aerobic, Enterobacteriaceae, lactic acid bacteria, bacterial endospores, yeasts and moulds were observed, significantly lower counts (P<0.05) of lactic acid bacteria and bacterial endospores were observed in treatments containing MOL (5 or 10%) and 10% AIL in both cricket species. After processing (toasting and boiling), significant reductions (P<0.001) of all vegetative microbial cells were observed but bacterial endospores were not completely eliminated. Thus, during production and processing of insects and insect-derived products, bacterial endospores would require special attention. Salmonella and Escherichia coli were not detected in processed crickets’ samples. In conclusion, supplementation with 5% MOL or 5% AIL can produce crickets with similar body weight as control feed. Mortality increased significantly when feeds were supplemented with either MOL or AIL powder. Supplementation with MOL and AIL powders significantly reduced the cell numbers for some bacterial groups in both cricket species.

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