Abstract
Diarrhea is defecation with a frequency more often than usual (three times or more) a day (10 mL/kg/day) with a soft or liquid consistency, even in the form of water alone. Pathogenic bacteria, such as Escherichia coli, Salmonella typhimurium, and Shigella sp., play a role in many cases, to which antibiotics are prescribed as the first-line therapy. However, since antibiotic resistance cases are often found, preventive therapies are needed, such as consuming yogurt, which is produced through a fermentation process by lactic acid bacteria (LAB). This research aimed to determine the activity of lactic acid bacteria (Liactobacillus bulgaricus and Streptococcus thermophilus) in yogurt in inhibiting the growth of the pathogenic bacteria E. coli, S. typhimurium, and Shigella sp. The research applied in vitro with the liquid dilution test method and the true experimental design research method with post-test-only and control group design. The design was used to see the inhibitory effect of yogurt LAB on the growth of E. coli, S. typhimurium, and Shigell sp. to compare the effect of several different yogurt concentrations, namely 20%, 40%, 60%, and 80%. The results of the Least Significance Different analysis showed that there was a significant difference between yogurt with a concentration of 0% and that with various concentrations in inhibiting the growth of E. coli, S. typhimurium, and Shigella sp. with a p-value of <0.05. Whereas, there was no significant difference in the various concentrations of yogurt in inhibiting the growth of the three kinds of bacteria with a p-value of > 0.05.Â
Highlights
Diarrhea is defecation with a soft or liquid consistency, even in the form of water, with a frequency more often than usual in one day (10 mL/kg/day) (1)
The results showed that the concentration of L. bulgaricus and S. thermophillus in yogurt fermentation was able to suppress the population growth of E. coli, S. typhimurium, and Shigella sp
Populations of E. coli, S. typhimurium, and Shigella sp. at various concentrations of L. bulgaricus and S. thermophillus in yogurt, it looks lower than the concentration in the control treatment, where the population of E. coli, S. typhimurium, and Shigella sp. respectively 9.95 x CFU/mL, 4.41 x CFU/mL, and 2.25 x 107 CFU/mL (Table 1)
Summary
Diarrhea is defecation with a soft or liquid consistency, even in the form of water, with a frequency more often than usual (three times or more) in one day (10 mL/kg/day) (1). It can be caused by abnormal transport of water and electrolytes in the intestines. Diarrhea is a symptom of gastrointestinal infection or gastroenteritis. This disease can be caused by infection with parasites, viruses, or bacteria. Bacterial infections usually cause more severe diarrhea and are usually the result of consuming contaminated food or drink. The groups of bacteria that cause diarrhea are E. coli, Salmonella, and Shigella
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