Abstract
The ability of Lactobacillus plantarum fermented milk to inhibit Salmonella typhymurium in vitroABSTRACT. This research used Lactobacillus plantarum as a milk starter (concentration 3, 4, 5 %) and incubated for 48 hours at room temperature. Observation fermented begin from the first day of this product until 7 days and its still stored at room temperature. First analysis conducted on milk in this research were Storch, pH, acidity titration, fat, and dry matter. Milk fermentation analysis of Lactobcillus plantarum including pH, degree of dornik acidity and microbe activity test. Experimental design used is Repeated Measurement with three replications. Data colected analyzed by ANOVA test. If there is significant different between treatments, followed by Least Significant Test. Complete pasteurization result test (Storch) found that milk stay white, it means that peroksidase enzyme completely disappear and milk completely pasteurization. The ability of suppressing observed by Salmonella typhymurium in Nutrient Agar and challenge with Lactobacillus plantarum fermented milk 3%, 4% and 5% (50 μl/well). Tetracyline, chloramphenicol and a plain paper disc are used as control. Lactobacillus plantarum fermented milk of starter concentration 5%-first day has the biggest inhabitation zone by Salmonella typhimurium (9.39 mm). Range of pH showed between 4.84 to 4.14 and the acidity between 114.67 0D to 365.67 0D. Sensitivity test showed that Salmonella typhymurium more sensitive than chloramphenicol and tetracyline antibiotic.
Highlights
Observation fermented begin from the first day of this product until 7 days and its still stored at room temperature
The ability of suppresing observed by Salmonella typhymurium in Nutrient Agar and challenge with Lactobacillus plantarum fermented milk 3%, 4% and 5% (50 μl/well)
Sensitivity test showed that Salmonella typhymurium more sensitive than chloramphenicol and tetracyline antibiotic
Summary
Sensitivity test showed that Salmonella typhymurium more sensitive than chloramphenicol and tetracyline antibiotic. Jenis mikroba yang memegang peranan penting dalam proses fermentasi susu digolongkan sebagai bakteri asam laktat (BAL), yaitu beberapa spesies dari Streptococcus dan Lactobacillus. Agripet Vol 10, No 2, Oktober 2010 mikroflora dalam saluran pencernaan, BAL sering digunakan sebagai kultur starter untuk memfermentasi susu (Svenson, 1992). Elida (2002) mengatakan bahwa Lactobacillus plantarum tergolong bakteri asam laktat homofermentatif yang tumbuh pada suhu 15 - 37 0C, masih dapat tumbuh pada pH 3.0-4.6, dengan ciri-ciri sel berbentuk batang pendek, warna koloni putih susu sampai abu-abu, serta mempunyai viabilitas tinggi untuk digunakan sebagai starter. Di Nigeria, L. plantarum yang diisolasi dari makanan fermentasi mampu memproduksi bakteriosin dan mampu menghambat aktivitas beberapa bakteri patogen. Sifat antimikroba yang dimiliki bakteri asam laktat disebabkan ketersedian nutrisi yang cocok, sehingga unggul dalam persaingan dengan bakteri patogen (Surono, 1999)
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