ISOLASI DAN SELEKSI BAKTERI ASAM LAKTAT DARI YOGHURT PRODUKSI INDUSTRI RUMAH TANGGA DI PEKANBARU YANG BERSIFAT ANTIBAKTERI TERHADAP Escherichia coli DAN Salmonella typhi

Lili Yani, Rodesia Mustika Roza, Atria Martina

Abstract


The occurance of Lactic Acid Bacteria (LAB) in yoghurt produced by home industry in
Pekanbaru as probiotic potentially improve intestinal physiological function, useful for
health as well as prevention of the growth of pathogenic bacteria. The purposes of this
study were to calculate the total LAB population of yoghurt with the effect of mango and
strawberry juice during different storage process, and also to determine the ability of
antibacterial activity against Escherichia coli and Salmonella typhi. The population of LAB
in yoghurt was 4,0 × 10 7 – 2,9 × 10 8 CFU/ml. Antimicrobial activity assay used the well
diffusion method. The mango juice yoghurt incubated in 7 day was the most effective for
Escherichia coli with the inhibition zone 27,1 mm. While the mango juice yoghurt
incubated in 3 day was the most effective for Salmonella typhi with inhibition zone 29,9
mm.

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