Association of Breastmilk Storage  Duration with Growth and Colonies Count of  Lactic Acid Bacteria (LAB)

Perubahan tatanan sosial membuat wanita banyak yang bekerja, penyimpanan ASI tidak dapat dihindarkan bila ibu tetap memberikan ASI. Penyimpanan ASI untuk jangka waktu yang cukup lama, kemungkinan dapat terkontaminasi bakteri dan pertumbuhan bakteri patogen, sehingga membuat ASI tidak aman untuk di konsumsi. Tujuan penelitian ini adalah untuk mendapatkan gambaran jumlah total koloni Bakteri Asam Laktat (BAL) berdasarkan lama penyimpanan ASI perah pada suhu ruangan 30oC, pada refrigerator dan freezer. Desain penelitian adalah eksperiment, data disajikan dalam bentuk deskriptif. Sampel pada penelitian adalah 8 orang ibu yang dapat memberikan ASI nya sebanyak 50 ml di Tempat Penitipan Anak (TPA) Kota Pekanbaru. Penyimpanan dan pemeriksaan total koloni BAL dilakukan pada Laboratorium Mikrobiologi Poltekkes Kemenkes Riau. Penelitian dilaksanakan pada bulan Februari sampai dengan Oktober 2018. Setiap ASI akan dibagi menjadi 10 bagian yaitu sebanyak 5 ml. ASI akan dikelompokkan menjadi 10 bagian terdiri dari 8 ASI, 1 bagian menjadi kelompok kontrol yang langsung di dihitung jumlah koloni BAL nya. Bagian ASI yang lain menjadi kelompok perlakuan, yang terdiri dari 5 bagian ASIP di simpan pada suhu ruangan 30oC selama 2 jam sampai dengan 6 jam. Kelompok berikutnya disimpan di refrigerator (4oC) selama 5 hari, 7 hari dan freezer (-15oC) selama 14 hari dan 16 hari. Hasil pemeriksaan jumlah koloni BAL pada kelompok kontrol rata-rata 1593,7x106, dan mengalami penurunan pesat sampai dengan 2 jam penyimpanan disuhu ruangan yaitu 347,5x106. Batas minimum jumlah BAL yang layak dikonsumsi setelah disimpan selama 4 jam, yaitu dengan hasil rata-rata BAL 11,25x106. Pada penyimpanan di refrigerator maksimal waktu penyimpanan sampai dengan 5 hari dengan jumlah BAL yaitu 1,125x106. Penyimpanan pada freezer lebih lama yaitu 16 hari dengan jumlah BAL 2,37x106. Terdapat perbedaan yang signifikan jumlah koloni BAL pada setiap kelompok perlakuan penyimpanan ASI pada suhu ruangan dengan nilai p value = 0,000 berdasarkan uji Annova. Lama penyimpanan ASI akan menurunkan kadar koloni BAL dalam ASI.

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Lactic Acid Bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus) in Yogurt Inhibit the Growth of Escherichia coli, Salmonella typhimurium, and Shigella sp. In Vitro

Jurnal Kedokteran Brawijaya ◽

10.21776/ub.jkb.2021.031.04.2 ◽

2021 ◽

Vol 31 (4) ◽

pp. 2

Author(s):

IDSAP Peramiarti

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Salmonella Typhimurium ◽

Pathogenic Bacteria ◽

Test Method ◽

P Value ◽

E Coli ◽

Significant Difference

Diarrhea is defecation with a frequency more often than usual (three times or more) a day (10 mL/kg/day) with a soft or liquid consistency, even in the form of water alone. Pathogenic bacteria, such as Escherichia coli, Salmonella typhimurium, and Shigella sp., play a role in many cases, to which antibiotics are prescribed as the first-line therapy. However, since antibiotic resistance cases are often found, preventive therapies are needed, such as consuming yogurt, which is produced through a fermentation process by lactic acid bacteria (LAB). This research aimed to determine the activity of lactic acid bacteria (Liactobacillus bulgaricus and Streptococcus thermophilus) in yogurt in inhibiting the growth of the pathogenic bacteria E. coli, S. typhimurium, and Shigella sp. The research applied in vitro with the liquid dilution test method and the true experimental design research method with post-test-only and control group design. The design was used to see the inhibitory effect of yogurt LAB on the growth of E. coli, S. typhimurium, and Shigell sp. to compare the effect of several different yogurt concentrations, namely 20%, 40%, 60%, and 80%. The results of the Least Significance Different analysis showed that there was a significant difference between yogurt with a concentration of 0% and that with various concentrations in inhibiting the growth of E. coli, S. typhimurium, and Shigella sp. with a p-value of <0.05. Whereas, there was no significant difference in the various concentrations of yogurt in inhibiting the growth of the three kinds of bacteria with a p-value of > 0.05.<p class="Default" align="center"> </p>

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Effect of Storage Duration on Physicochemical and Antibacterial Activities of Sweet Corn-based Synbiotic Yogurt with Honey

Acta Chimica Asiana ◽

10.29303/aca.v3i2.38 ◽

2020 ◽

Vol 3 (2) ◽

pp. 174

Author(s):

Musyirna Rahmah Nasution ◽

Winda Sri Wahyuni

Keyword(s):

Antibacterial Activity ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Sweet Corn ◽

Ph Value ◽

Fermented Milk ◽

Antibacterial Activities ◽

Quality Standard ◽

Total Coliform ◽

Storage Duration

Synbiotic yogurt is fermented milk containing probiotics and prebiotics. The quality of symbiotic yogurt products during cold storage must meet the SNI quality requirements (2981-2009). This study aimed to find the effect of yogurt storage duration on physicochemical properties and antibacterial activity for the best yogurt storage time. In this study, synbiotic yogurt was made from sweet corn, honey, and full cream milk as prebiotics and Lactobacillus acidophilus and Bifidobacterium bifidum as probiotics. The tests carried out include testing total coliform, total lactic acid bacteria, degree of acidity (pH), total titrated acid, organoleptic quality, and antibacterial activity. The tests were carried out on days 0, 5, 10, 15, and 20. The results showed that storage duration affected product quality and antibacterial activity. The best storage duration for yogurt was found to be ten days, where the yogurt stored for ten days found to have a total coliform of 0 APM/g, total lactic acid bacteria of 2.81 x 1012, total lactic acid of 1.684%, pH value of 3.5 and was still preferred and could be accepted by the panelists, based on the organoleptic assessments. The yogurt stored for ten days also gave the largest average inhibition diameter of 21.78 mm with the category 'very strong' against Escherichia coli and 22.13 mm with the classification 'very strong' against Salmonella typhi. The yogurt stored for up to 10 days still met the SNI yogurt quality standard requirements (2981: 2009).

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Penggunaan Bakteriosin yang Diproduksi oleh Lactobacillus plantarum sebagai Pengawet Alami untuk Daging Ayam yang Disimpan di Suhu Ruang

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan ◽

10.29244/jipthp.9.1.7-14 ◽

2021 ◽

Vol 9 (1) ◽

pp. 7-14

Author(s):

Y. Nurraifah ◽

I. I. Arief ◽

N. Ulupi

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Chicken Meat ◽

Storage Duration ◽

Randomized Design ◽

Duration Of Storage ◽

Test Result ◽

Better Than

Bacteriocins is a natural preservative (bio-preservatives) that can safely be used for food. Bacteriocinscan be produced by a group of Lactic Acid Bacteria (LAB). Several strains of lactic acid bacteria (LAB)is bactericidal against gram positive and gram negative bacteria. The purpose of this study was toanalyze the bacteriocins produced by Lactobacillus plantarum in chicken meat and determine the levelof the last and long-term. Factors that are seen in this study is the levels of bacteriocins and also theduration of storage of chicken meat. The levels of bacteriocins is 0% and 10% by way of spraying inchicken meat and duration of storage are at 0, 5, 10, 15, 20, and 25 hours at room temperature. Thisstudy used a factorial completely randomized design with three replications. Plantaricin concentrationagainst pH and aw values were significantly different (P<0.05). The test result of storage duration againstwater content were significantly different (P<0.05). Treatment of plantarisin IIA-1A5 10% to maintainthe condition of chicken meat was better than treatment without the adding plantarisin.

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Microbiome: Structures from Lactic Acid Bacteria

PSI Structural Genomics Knowledgebase ◽

10.1038/sbkb.2012.159 ◽

2013 ◽

Author(s):

Arianne Heinrichs

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria

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Lactic acid bacteria and yeasts in kefir grains and kefir made from them

Journal of Industrial Microbiology & Biotechnology ◽

10.1038/sj.jim.7000186 ◽

2002 ◽

Vol 28 (1) ◽

pp. 1-6 ◽

Cited By ~ 7

Author(s):

E Simova ◽

D Beshkova ◽

A Angelov ◽

Ts Hristozova ◽

G Frengova ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Kefir Grains

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Method of separation of major off-odor component and change of components of Gastrodia elata Blume fermented by lactic acid bacteria

10.1055/s-0037-1608346 ◽

2017 ◽

Author(s):

S Young Eun ◽

L In Sok ◽

S Eun Ju ◽

C Min Kyung ◽

H Hyu Ah ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Gastrodia Elata ◽

Gastrodia Elata Blume

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Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

Khleboproducty ◽

10.32462/0235-2508-2020-29-12-59-63 ◽

2020 ◽

Vol 29 (12) ◽

pp. 59-63

Author(s):

O.I. Parakhina ◽

◽

M.N. Lokachuk ◽

L.I. Kuznetsova ◽

E.N. Pavlovskaya ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Comparative Assessment ◽

Starter Cultures ◽

Bakery Products ◽

Gluten Free ◽

Microbial Composition ◽

Fermentative Activity ◽

Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

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