Catalog :




Detail Article

PharmaScientia

ISSN 2302-0725

Vol. 1 / No. 2 / Published : 2012-12

TOC : 1, and page :1 - 6

Related with : Scholar   Yahoo!   Bing

Original Article :

Daya hambat susu hasil fermentasi lactobacillus acidhopillus terhadap salmonella thypimurium

Author :

  1. Agil Antono*1
  2. Dike Bagus Pamuji*2
  3. Sugiyartono*3
  4. Isnaeni*4
  5. -*5
  1. -
  2. -
  3. -
  4. -
  5. -

Abstract :

Growth inhibitory activity of fermented milk produced by probiotic microorganism Lactobacillus acidophilus on Salmonella thypimurium has been studied. The fermented milk has been prepared by inoculating the Lactobacillus acidophilus on pasteurized milk at 43oC and then incubated at room temperature for 24 hours. Characterization of fermentation product has been carried out every three hours and focused on viability cell; that affected by pH value. Both of the factors have  correlation with inhibitory activity against Salmonella thypimurium. Duration of the fermentation process has a great influence on the cell viability, pH, and anti bacterial activity against Salmonella thypimurium. The longer of the fermentation process, the lower of pH value because of accumulating lactic acid produced by Lactobacillus acidophilus. Result of the research showed that pH of fermentation broth reached 4,93 after 24 hours. Biomass obtained that calculated by Total Plate Count for 18 hours fermentation showed increasing trend from 1,37x105 to 1,23x1012 cfu/mL fermentation broth. The colonies decreased up to 1,26x107 cfu/mL after 24 hours fermentation process, while diameter of inhibition zone 15,3 ± 0,4243 mm showed the highest activity against Salmonella thypimurium in comparison to other achievement before.

Keyword :

Lactobacillus acidophilus, fermented milk, inhibitory activity, Salmonella thypimurium,


References :

  1. Anal, A. K. and Singh, H, (2007). Recent advances in microencapsulation of probiotics forindustrial applications and targeted delivery. - : Trends in Food Science & Technology
  2. Chen, M.J., Chen, K.N.,, (2007). Applications of probiotic encapsulation in dairyproducts. In: Lakkis. USA : Wiley-Blackwell
  3. Donkor, O.N., Henriksson, A., Vasiljevic, T., Shah, N.P., , (2006). Effect of acidification on the activity of probiotics in yoghurt during cold storage. - : International Dairy Journal
  4. Holzapfel, W.H., Haberer, P., Geisen, R., Björkroth, J., Schillinger, U.,, (2001). Taxonomy and important features of probiotic microorganisms in food and nutrition. New York : American Journal of Clinical Nutrition,
  5. Krasaekoopt, W., Bhandari, B., Deeth, H.,, (2003). Evaluation of encapsulation techniques of probiotics for yoghurt. - : International Dairy Journal


   


Archive Article

Cover Media Content

Volume : 1 / No. : 2 / Pub. : 2012-12
  1. Daya hambat susu hasil fermentasi lactobacillus acidhopillus terhadap salmonella thypimurium
  2. Pengaruh perbandingan obat-polimer terhadap karakteristik fisik dan pelepasan mikropartikel ketoprofen-kitosan
  3. Karakterisasi sediaan dan uji pelepasan natrium diklofenak dengan sistem mikroemulsi dalam basis gel hpc-m
  4. Pelepasan na-diklofenak sistem niosom span 20-kolesterol dalam basis gel hpmc
  5. Penetrasi natrium diklofenak sistem niosom span 20 – kolesterol dalam basis gel hpmc 4000