Ketahanan terhadap Kondisi pH Asam dan Aktifitas Antagonis terhadap Bakteri Patogen Empat Jenis Bakteri Asam Laktat

Authors

  • Samsul Rizal Jurusan Teknologi Hasil Pertanian Universitas Lampung
  • Fibra Nurainy Jurusan Teknologi Hasil Pertanian Universitas Lampung

DOI:

https://doi.org/10.25181/prosemnas.v0i0.714

Abstract

One of the most widely developed health foods was food products containing beneficial living microbial cells known as probiotics. The first probiotic product used Lactobacillus acidophilus and Lactobacillus casei bacteria as components in fermented milk. In its development, the number of microbial species involved in probiotic products was increasing rapidly. Type of lactic acid bacteria used was one factor that would  determine the quality of probiotic products. The purpose of this study was to determine the properties of resistance to acid conditions and the antagonistic activity of pathogenic bacteria in four types of lactic acid bacteria (BAL). Lactic acid bacteria were L.acidophillus, L. bulgaricus, L.casei and S.thermophillus. Acid resistance properties   was done by growing the four types of lactic acid bacteria on MRS media whose pH was adjusted at pH 2.5 with the addition of acid (HCl). The antibacterial properties of pathogens were carried out by growing all four types of BAL on MRS media that had been inoculated with pathogenic bacteria ( B.cereus, E.coli and S.aureus).  The results obtained were analyzed by Anova and if there was a significant difference (α = 0.05%) followed by BNT Test. The results on acid resistance properties showed no significant difference to the difference in the number of lactic acid bacteria grown on the control medium with the acid medium (pH 2.5) between each type of lactic acid bacteria tested. The colony log difference between the amount of lactic acid control bacteria and the acid treatment ranged from 5.937 - 7.156 logs of colony / ml. Likewise on testing of antagonistic properties against pathogenic bacteria against  B.  cereus, E. coli and S. aureus, there was no significant difference in inhibition diameter between the four BAL types. Diameter of inhibition ranged from 1,142-1,373 mm.  Based on the results of research that has been done, it can be concluded that from the aspect of acid resistence and antagonistic properties against pathogenic bacteria the four types of lactic acid bacteria potentially as probiotics. Keywords:  antibacterial activity , lactic acid bacteria, acid resistance

Downloads

Download data is not yet available.

References

Akpinar,A., O. Yerlikaya and S. Kilic. 2011.Antimicrobial activity and antibiotic resistance of Lactobacillus delbrueckii ssp bulgaricus and Streptococcus thermophilus strain isolated from Turkish homemade yoghurts . African Journal of Microbiology Research Vol. 5(6) pp. 675-682.

Alkalin, A.S.,S. Gone and S. Duzel. 1997. Influence of Yoghurt and Acidophillus yoghurt on Serum Chelesterol Levels in Mice. Journal Dairy Science 80: 2721-2725.

Bender, G.R., S.V.W.Sutton and R.E. Marquis.1986. Acid Tolerance, Proton Permeabilities, and Membrane ATPases of Oral Streptococci. Infection and Immunity.Vol.53 :331-338

Erickson, K.L. and H.E. Hubbard, 2000. Probiotic immnunomodulation in health and disease. J. Nutr (Suppl) 130:403S-409S

Fernandes, C.F. dan K.M. Shahani. 1990. Anticarcinogenic and immunologicalproperties of dietary Lactobacilli. J. Food Prot. 53:704

Jay, J.M. 1997. Modern Food Microbiology. Fifth Ed.Chapman and Hall. New York.

Kumar,M., V.Verma, R.Nagpel, A. Kumar. 2014. Anticarcinogenic effect of probiotic fermented milk and chlorophyllin on aflatoxin-B1-induced liver carcinogenesis in rats. British Journal of Nutrition.107 (7): 1006-1016.

Miremadi, F., F. Sherkat, L. Stojanovka. 2016. Hypocholesterolaemic effect and anti-hypertensive properties of probiotics and prebiotics: A review . Journal of Functional Food.25 :497-510

Mustapha, A., Tianan-Jiang, dan D.A. Savaiano. 1997. Improvement of lactose digestion by human following ingestion of unfermented Acidophilus milk: influence of bile sensitivity, lactose transport and acid tolerance of L. acidophlius.

Nanen, N.L. and R.W.Hutkins.1991. Proton-translocating adenosin triphosphate activity in lactic acid bacteria. J. Dairy Sci. 74:747-751.

Pereira, D.I.A.and G.R. Gibson. 2002. Effects of Consumption of Probiotics and Prebiotics on Serum Lipid Levels in Human. Crit. Rev. Biochem. Mol. Biol. 37: 259–281.

Quigley, E.M. 2012. Prebiotics and probiotics: their role in the management of gastrointestinal disorders in adults.Nutr. Clin. Pract. 27(2):195-200.

Ramirez-Chavarin, M.L., C.Wacher, C.A. Eslava-Campos and M.L. Prez-Chabela.2013. Probiotic potential of thermotolerant lactic acid bacteria strains isolated from cooked meat products. Int. Food research Journal 20(2) : 991-1000.

Rolfe, R.D. 2000. The role of probiotic cultures in the control of gastrointestinal health. J Nutr (Auppl) 130:396S-402S.

Roos, N.M. de, dan M.B. Katan. 2000. Effect of probiotic bacteria on diarrhea, lipid metabolism, and carcinogenesis: a review of papers published between 1988 and 1998. Am J Clin Nutr. 71:405-411.

Sah, B.N.P., T.Vasiljevic, S.Mckeechnie, O.N.Donkor.2014. Effect of probiotics on antioxidant and antimutagenic activities of crude peptide extract from yogurt. Food Chemistry . 156 :264-270.

Salminen, S. dan A. Wright. 1993. Lactid Acid Bacteria. New York. Marcel Dekker

Savadogo, A., C. A. T. Outara, I. H. N. Bassole, & A. S. Traore. 2006. Bacteriocins and lactic acid bacteria – a inireview. Afr J Biotechnol. 5: 678-683.Schillinger U, and Lucke F. 1989. Antbacterial activity of Lactobacillus sake isolated from meat. Appl Environ Microbiol. 55: 1901 –1906.

Susanti, I., R.W. Kusumaningtyas, F. Illaningtyas.2011. Uji sifat probiotik bakteri asam laktat sebagai kandidat bahan pangan fungsional. Jurnal Teknol.dan Industri Pangan. Vol.VIII :2: 89-95.

Zavaglia AG, Kociubinski G, Perez P, Antoni GD. 1998. Isolation and Characterization of BifidobacteriumStrains of Probiotik formulation. J. Food Protect. 61(7) 865-873.

Published

2018-02-14

Issue

Section

Artikel