Selection of Lactic Acid Bacteria (LAB) Origin of Food Fermentation Probiotic Mixed as Candidate for Broiler

Author: Aprisal, Yetti Marlida, Husmaini, Harnentis

ijeab doi crossref DOI: 10.22161/ijeab.51.10

Keyword: Lactic Acid Bacteria, Pathogenic Bacteria, Bile Salts, pH 2.5, Probiotics.

Abstract: This research aims to looking for 2 candidates from the new probioticlactic acid bacteria fermented food origin. This study uses seven isolates were isolated from whey, cassava, and fish budu. 7 isolates have been tested potential as a producer of glutamic acid but not known as a candidate probiotic petensinya. This study uses a completely randomized design, each repeated 3 times with 5 stages of the research are: 1) Testing capability isolates at low pH (pH 2.5); 2) testing the ability of isolates in bile (0.3 and 0.5%); 3) Viability isolates 4) Testing capability isolates in killing the pathogenic bacteria (Escherichia coli, Staphylococcus aureus and Salmonella enteritidis). The results showed the 7 isolates can be used as a probiotic candidates with the results of the resistance to pH 2.5 for 3 hours is 63.91-92.75% and the 6 hour incubation is 48,76-72.44%, resistance to bile salt concentration of 0.3% showed resistance to 22.86-83.57% and a concentration of 0.5% showed resistance 18.35-72,77%, 81.05-92.67% viability and inhibitory effect on the bacteria Escherichia coli is 7:33 to 12:01 mm, is 11:11 to 14:05 mm Staphylococcus aureus and Salmonella enteritidis is 12:02 to 18:08 mm. From 7 isolates after penseleksian ability as a candidate probiotic mixture then isolate F6 from durian fermented and isolate C8 from buffalo milk fermented (Dadih) are able to live at pH 2.5 for 3 hours of 92.75% and 86.06%, at 6 hours of 72.44 and 71.42%, the bile salt 0.3% were 83.57% and 78.75% and the concentration 0.5% are 77.17% and 72.77%, with viability were 92.67% and 92.23%, while the ability to kill pathogens such as Escherichia coli was 10.49 and 8.89 mm, Staphylococcus aureus was 14.05 and 13.70 mm, dan Salmonella enteritidis was 18.08 and 14.18 mm.

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Cite this Article:

MLA

Aprisal, Yetti Marlida, Husmaini, Harnentis et al."Selection of Lactic Acid Bacteria (LAB) Origin of Food Fermentation Probiotic Mixed as Candidate for Broiler". International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878),vol 5, no. 1, 2020, pp.068-075 AI Publications doi:10.22161/ijeab.51.10

APA

Aprisal, Yetti Marlida, Husmaini, Harnentis, P.(2020).Selection of Lactic Acid Bacteria (LAB) Origin of Food Fermentation Probiotic Mixed as Candidate for Broiler. International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).5(1), 068-075.10.22161/ijeab.51.10

Chicago

Aprisal, Yetti Marlida, Husmaini, Harnentis, P.(2020).Selection of Lactic Acid Bacteria (LAB) Origin of Food Fermentation Probiotic Mixed as Candidate for Broiler. International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).5(1), pp.068-075.

Harvard

Aprisal, Yetti Marlida, Husmaini, Harnentis. 2020."Selection of Lactic Acid Bacteria (LAB) Origin of Food Fermentation Probiotic Mixed as Candidate for Broiler". International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).5(1):068-075.Doi:10.22161/ijeab.51.10

IEEE

Aprisal, Yetti Marlida, Husmaini, Harnentis."Selection of Lactic Acid Bacteria (LAB) Origin of Food Fermentation Probiotic Mixed as Candidate for Broiler", International Journal of Environment Agriculture and Biotechnology,vol.5,no. 1, pp.068-075,2020.

Bibtex

@article { aprisal2020selection,
title={Selection of Lactic Acid Bacteria (LAB) Origin of Food Fermentation Probiotic Mixed as Candidate for Broiler},
author={Aprisal, Yetti Marlida, Husmaini, Harnentis , R},
journal={International Journal of Environment Agriculture and Biotechnology},
volume={5},
year= {2020} ,
}