Isolation of Bifidobacterium from Infant’s Feces and Its Antimicrobial Activity

<p class="Abstract"><i>Bifidobacterium</i> is a group of Lactic Acid Bacteria (LAB) that commonly found in the gastrointestinal tract and vagina. LAB has many health benefits, such as produce an antimicrobial substance against a pathogen. This research aims to isolate <i>Bifidobacterium</i> from an infant’s feces and know its antimicrobial activity against <i>Escherichia coli</i> and <i>Candida albicans.</i> A total of 5 isolates <i>Bifidobacterium</i> spp. were isolated from the sample. <span lang="EN">The largest inhibitory activity against <i>E. coli</i> was shown by isolate Bb3F, with the inhibitory zone of 10.80 mm. While the largest inhibition activity against <i>C. albicans</i> was shown by isolate Bb1B and Bb3F with the inhibitory zone of 9.70 mm.</span><o:p></o:p></p>

Antioxidant Activity, Fiber, Acidity (pH), and Population of Lactic Acid Bacteria in Green Juice as Functional Beverages

<p><span style="line-height: 107%;">Bok choy (<i>Brassica rapa </i>L) is a vegetable group of <i>Brassicaceae </i>which still a family with Chinese vegetables. It contains phytochemical substances such as carotenoids, </span><span lang="EN" style="line-height: 107%;">β-carotene</span><span style="line-height: 107%;">, and glucosinolates which are a source of antioxidant. Bok choy can be processed into juice. The purpose of this research is to determine the content of the antioxidant activity, fiber, acidity (pH) and population of lactic acid bacteria in each formulation. The other ingredients added in making this green juice are yogurt and honey made into 5 formulations. The analysis of this research was the analysis of antioxidant activity content using DPPH method (2.2, -diphenyl-1- picrylhydrazyl), crude fiber contents analysis using gravimetric method, pH analysis using pH meter and analysis of lactic acid bacteria using spread plate method. The result obtained is the highest content of the antioxidant activity was found in formulation 5 consist of 30 g yogurt, 15 g honey and 50 g bok choy with 35,198 ± 0,057%. The content of crude fiber ranged from (0,447 ± 0,046) g to (0,507 ± 0,058) g. The highest of acidity (pH) is in formulation 1 which consists of 10 g of yogurt, 15 g of honey and 50 g of bok choy at 5,50 ± 0,040. The highest population content of lactic acid bacteria in formulation 5 consists of 30 g yogurt, 15 g honey and 50 g bok choy at 2,8 x 106cfu/mL. Therefore, green juice can be used as functional drinks.</span><br> </p>

Effect of Iles-Iles (Amorphophallus oncophyllus) Synbiotic Effervescent Tablet to Decrease in Blood Sugar Levels in Hyperglycemic White Rat (Rattus norvegicus)

This study aims to determine the effect of giving Iles-iles synbiotic effervescent tablets to decrease blood sugar levels of hyperglycemic white rats and find out the lowest dose of effervescent tablets in decreasing blood sugar levels. This study used the Completely Randomized Design (CRD) with single factor (dose of Iles-iles synbiotic effervescent tablet) with 4 levels (dose 0.045 gram/day (½ normal dose), dose 0.09 gram/day (normal dose), dose 0.18 gram/day (2X normal dose) and Control (without treatment dose). The analysis carried out was blood sugar levels and rat body weight. The administration of Iles-iles synbiotic effervescent tablets can reduce blood sugar levels in white mice but does not affect changes in the weight of white mice. The biggest decrease in blood sugar levels in white rats for synbiotic month was obtained from the administration of a dose of 0.18 grams/day (normal 2X dose) which was as much as 49.16% The administration of effervescent tablets in the fourth week with a normal dose of 0.09 grams/200 grams of weight has been able to reduce blood sugar levels in white rats to normal levels.&nbsp;

Viability and Antifungal Activity of Lactobacillus plantarum HL-15 Oven Dried Culture during Storage

<div>Lactobacillus plantarum HL-15 has the ability to inhibit the growth of mycotoxin-producing fungi. To support the application of the use of these cultures, a study was carried out aimed at producing dry L. plantarum HL-15 and observing its stability during storage. Production of dry culture begins with fermentation of L. plantarum HL-15 then centrifugation is carried out to obtain pellets. Pellets were mixed with fillers (rice flour or tapioca) with a ratio of pellets: fillers (10%) = 1: 1 (v / v) and then dried. The drying machine used is an oven with a temperature of 45 ° C for 20 hours. The dry culture was packaged in aluminum foil and sealed and then stored at 4 ° C. The result showed that viable cells of oven-dried L. plantarum HL-15 with rice filler was &lt;4log CFU/g and oven-dried culture with tapioca filler was 8,94 log CFU/g. The viability of oven-dried L. plantarum HL-15 decreased during two-month storage.&nbsp;</div>

Utilization of Lesser Yam (Dioscorea esculenta L.) Flour as Prebiotic in Yogurt to Total Lactic Acid Bacteria (LAB), Sugar Reduction, and Organoleptic Properties

This study aims to determine the effect of the concentration the addition of lesser yam as prebiotic to total Lactic Acid Bacteria (LAB), reducing sugar content, crude fiber, viscosity, and organoleptic properties of yogurt with a combination of three bacteria (Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus acidophilus). The design of this study used a completely randomized design (CRD) with 4 treatments and 5 replications with variations in the addition of lesser yam tuber, namely T1 with a concentration of 0%, T2 with a concentration of 2%, T3 with a concentration of 4% and T4 with a concentration of 6%. The raw materials used are pasteurized fresh cow's milk, lesser yam tuber flour, and yogurt starter. The results showed that the addition of different lesser yam tuber flour had a significant effect (P &lt;0.05) on total LAB, sugar reduction, crude fiber, viscosity, and organoleptic properties of yogurt. The ideal treatment for the addition of lesser yam tuber flour is the concentration of 2% lesser yam tuber, which produces a total LAB is 9.2 x 109, a sugar reduction is 0.653 mg/mL, crude fiber is 1.3%, 82.25 cPs, and organoleptic properties had sour taste and viscosity is rather thick which the most preferred.<br>

Antioxidant Properties of Single Garlic (Allium sativum) Pickle

Single garlic is a type of garlic that has a single clove, also known as single clove garlic, monobulb garlic or single bulb garlic. Traditionally, single garlic was used as medicinal based on its properties as antimicrobial, antiprotozoal, antimutagenic, antiplatelet, antihyperlipidemic and antioxidant. The Alliin substance was presumably as an antioxidant, but it was changed easily to unstable allicin caused by Alliinase enzyme activity which is increased when garlic was chopped, crushed or processed. The change of Alliin to allicin will reduce the antioxidant activity of single garlic. A treatment that reduces the Alliinase activity will retain the Alliin substance and the antioxidant capacity could be maintained. The fermentation process will give a low pH as the result of carbohydrate metabolism in a fermentation medium, and reduce the alliinase activity. The aims of this research were to evaluate the growth of Lactobacillus plantarum B1765 as a starter culture in single garlic, pH and the effect of fermentation time process (3, 6 and 9 days)to antioxidant activity on single garlic pickle. The growth of L.plantarum B1765 was measured as Total Lactic Acid Bacteria (LAB) by Total Plate Count (TPC) using the MRS medium, and antioxidant activity was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging methods, expressed as inhibition activity (%). Fermentation process along 9 days showed that&nbsp; L.plantarum B1765 growth on single garlic pickles for 1 log cycles from 106 CFU/mL to 107 CFU/mL, pH reduces from 5.6 to 4.4, closely related to increasing of TAT&nbsp; from 0.16 % to 0.28%. The fermentation process also showed an increase in the inhibition activity along the fermentation process from 10,67% to 11.17% and showed a higher inhibition than control (3.88%- 7.39%). Single pickled garlic can be potentially developed as natural antioxidant health food.

Preparation of Indigenous Lactic Acid Bacteria Starter Cultures for Large Scale Production of Fermented Milk

<div>Lactobacillus plantarum Dad 13, an indigenous probiotic was examined its ability to be used as a single starter culture or mixed cultures with Streptococcus thermophilus Dad 11 for milk fermentation. Both cultures were isolated from dadih, a traditional fermented buffalo milk. The purposes of this study were to produce indigenous lactic acid bacteria starter cultures using halal growth medium and evaluate their application on large scale fermented milk production. The halal medium was developed using natural compounds such as sucrose, meat peptone, mung bean sprout extract, tomato extract, and young coconut water. Meat peptone was prepared by hydrolysis of halal meat using crude bromelain. Lactic acid bacteria were grown in the halal growth medium then harvested, frozen and freeze-dried. A single freeze-dried starter culture of L. plantarum Dad 13 and frozen mixed cultures of L. plantarum Dad 13 and S. thermophilus Dad 11 were prepared for production of fermented milk drink and yogurt respectively in industrial scale. The growth of these lactic acid bacteria in halal growth medium increased the viable cell to two log cycles (109 CFU/mL) for L. plantarum Dad 13 and one log cycle for S. thermophilus Dad 11 (108 CFU/mL), respectively. The viable cell of freeze-dried L. plantarum Dad 13 and S. thermophilus Dad 11 were 7.57 x 1010 CFU/g and 6.35 x 109 CFU/g, respectively. The number of viable cells and pH of both fermented milk drink and yogurt products was relatively stable to 107 CFU/mL and 108 CFU/mL, respectively during cold storage for four to six weeks. The sensory characteristics of the products were comparable to the ones using commercial starter cultures. It can be concluded that these indigenous starter cultures can be applied for the production of probiotic fermented milk.</div>

Isolation and Characterization of Lactic Acid Bacteria from Legume Soaking Water of Tempeh Productions

<p><span>The aims of this study were to isolate lactic acid bacteria from legume soaking water and to examine their ability to grow and produce acid in jack bean milk. Lactic acid bacteria were isolated from legume soaking water in five tempeh productions in Special Province of Yogyakarta, Indonesia. The identification of <st1:stockticker w:st="on">LAB</st1:stockticker> was carried out based on morphological, physiological, and biochemical characteristics. Twenty-nine <st1:stockticker w:st="on">LAB</st1:stockticker> were obtained, and twelve isolates considered to be homo-fermentative types. Four of these homofermentative isolates which be able to grow at pH 4.4 were further examined of their ability to grow and produce acid in jack bean milk. Biochemical identification using <st1:stockticker w:st="on">API</st1:stockticker> 50 CH and 50 <st1:stockticker w:st="on">CHL</st1:stockticker> identified them as <i>Lactobacillus</i> sp. KKNB1, <i>L. plantarum</i> WGK3, <i>L. plantarum</i> WGK4, and <i>L. paracasei</i> WGK5. All those isolates were able to ferment jack bean milk which was marked by an increase of the number of cells (1.07-1.76 log cycle) and decrease of pH value in jack bean milk after fermentation at 37^oC for 24 hours. It means that they could utilize carbon sources and other nutrients in jack bean milk for their growth and metabolic activities. Further study should be done to evaluate the possibility of these isolates for starter cultures in fermentation of jack bean milk.<o:p></o:p></span></p>

Microbiology, Chemical, and Sensory Characteristics of Cocoa Powder: The Effect of Lactobacillus plantarum HL-15 as Culture Starter and Fermentation Box Variation

<div>Cocoa powder is made from fermented cocoa beans which are separated from fat, grounded and sifted to produce a powder. The fermentation stage is an important stage in processing cocoa beans for chocolate flavor formation. The traditional fermentation done by farmer triggers fungal growth that can produce a toxin called mycotoxin. The use of lactic acid bacteria in cocoa beans fermentation has been known to inhibit the growth of mycotoxin-producing fungi. The addition of Lactobacillus plantarum HL 15 as a culture starter has known as an antifungal.&nbsp; The objective of this research is to study the effect of Lactobacillus plantarum HL 15 as culture starter and fermentation box variation on microbiology, chemical and sensory characteristics of cocoa powder. Cocoa beans fermentation was conducted by starter culture addition and without starter culture addition and then using a new fermentation box and old fermentation box. The analysis of cocoa powder was carried out include water content, pH, fungi contamination, and sensory evaluation on color, flavor and taste of the cocoa powder. The result showed that water content (3.85 % to 4.55%), pH (4.85 to 4.95), and sensory evaluation is not significant differences for all treatment. The addition of Lactobacillus plantarum HL 15 as a culture starter in old and new fermentation boxes has a smaller lever of fungi contamination compare to the treatment without Lactobacillus plantarum HL 15 as culture starter.</div>

The Effect of Different Methods of Giving Probiotic Lactobacillus salivarius I-11 on Broilers Performance in Starter Period

The aim of the research was to study the effect of different methods of giving probiotics Lactobacillus&nbsp; salivarius I-11&nbsp; on broilers' performance in the starter period. A total of&nbsp; 200 days old chick were reared until 14 days of age. The research was used a completely randomized design with four treatments and five replications. The treatments were T0 = Control with no probiotics, T1 = Probiotics with Force-feeding, T2 = Probiotics in Feed, T3 = Probiotics in drinking Water. The parameters were broilers performance (feed conversion ratio /FCR,&nbsp; bodyweight gain/ BWG&nbsp; and feed consumption / FC,)&nbsp; in the starter period with different methods of giving probiotics. The data were analyzed by ANOVA and DMRT tests. The Result showed that The&nbsp; FCR of (T1, T2 dan T3)&nbsp; were lower (p &lt; 0.05) but the BWG of broilers were higher (p &lt; 0.05) compared to control treatment. There are no significant results on the FC of T0 with T1, T2 and T3.&nbsp; The conclusion was the Broilers in starter period without given probiotics showed the worse performance compared to broilers with probiotics Lactobacillus salivarius I-11.