Lactic Acid Bacteria Colonies Research Articles

Enhancing Qotcho fermentation process utilizing lactic acid bacteria inoculum: microbial kinetics and metabolism

ABSTRACT Various studies revealed that quality of Qotcho relies on fermentation time, microbial activities, and varieties of Enset. Qotcho fermentation time is the most dominant factor. Several months to years of fermentation time is a challenging task for food security in Ethiopia. Shortening this long fermentation process was the primary aim of the study. Qotcho samples that have been previously fermented over various months were collected for lactic acid bacteria (LAB) analysis. While collecting the samples, temperature and pH of each sample were measured and recorded as 38 ± 2.3°C, 29 ± 1.5°C, and 25 ± 1.3°C, and 5.88 ± 0.8, 5.43 ± 0.6, and 4.69 ± 0.4, respectively. Using a serial dilution, selective media plates were innoculated and incubated at different temperatures for 5 days. On the second day of incubation, microbial growth was observed on each plate. A colony forming units (CFU) of 30–35 colonies of LAB were utilized to check fermenting performance of the microbes on different fresh Enset varieties at various temperatures for 36 days. Over 20 days of incubation, the pH of the media declined for all Enset varieties. From the 24th to the 28th fermentation time, the pH value for all varieties became constant (4.50) and sharply increased to 5.30 after the 28th. The quality of the Qotcho was determined to have similar characteristics and texture to the Qotcho that had been fermented for six months. The overall results showed that using LAB colony as a starter culture, about 26 days were enough to make Qotcho with good texture, odor, and color for consumption.

Chemical Composition and Fermentation Characteristics of Different Proportions of Fermented Poultry Manure and Sheep Feces as Unconventional Feed

The aim of this recent study was to investigate the effects of different ratios of poultry manure and sheep feces on the fermentation quality of fermented poultry and sheep manure (FPSM). This study used poultry manure, dry sheep feces, cassava flour, molasses, and the addition of multiple microbes (Saus Burger Pakan, SBP®). Dried and ground sheep feces, as adsorbents, were mixed with fresh poultry manure at different ratios, including 40% sheep feces and 60% poultry manure (T40), 50% sheep feces and 50% poultry manure (T50), and 60% sheep feces and 40% poultry manure (T60). Each treatment was replicated in triplicate, and 30 kg of each silo was fermented for 14 d. After fermentation, the samples from each treatment were analysed to determine their physical characteristics, chemical compositions, fermentation characteristics, and microbial contamination. The data were analysed using analysis of variance (ANOVA) followed by Duncan’s test if any significant difference was detected. The FPSM results showed that T60 presented (P<0.05) higher amounts of dry matter, crude fibre, pH, and lactic acid bacteria colonies. This study recommended the addition of as much as 60% SBP® inoculum and absorbent poultry manure to produce optimum and effective fermentation quality in poultry manure processing.

Потенціал росту стерляді прісноводної (Acipenser ruthenus Linnaeus, 1758) в ювенальний період за використання пробіотичного препарату «Емпробіо»

Purpose. To study the effect of the complex probiotic “Emprobio” on the survival and growth rates of larvae and fry of the sterlet (Acipenser ruthenus) as well as to assess its effect on the morphological structure of the intestine and liver. Methodology. The study of the effect of the probiotic was carried out on larvae and fry of sterlet. 6-hour enrichment of live feed organisms was carried out in 2 variants. In the variant 1, the concentration of the probiotic preparation was 0.4 cm3/dm3 of the incubation mixture. In the variant 2, similarly, the preparation concentration was 4.0 cm3/dm3. Larvae and fry were fed with Artemia nauplii, which were the transfer of the probiotic. Every 7 days, the average fish weight, the growth and survival rates were analyzed. Determination of the number of colonies of lactic acid bacteria in the intestines of fish was carried out by the method of deep seeding in Petri dishes. Determination of unicellular fungi was carried out by the method of serial dilutions of intestinal contents in a peptone-buffer solution with subsequent inoculation on a sterile wort-agar medium. Light-optical examination of cells and tissues was carried out in penetrating light using the equipment “E. Leitz “diaplan” Wetzlan” (Germany), halogen illuminator “Linvatec-2” (USA). General morphometric studies of tissue structures were performed with the help of a built-in eyepiece-micrometer as well as with the use of an eyepiece-micrometer overlay grid (eyepiece 7x (Huygens). In-depth studies of individual tissue areas were carried out using a 100x objective, “I-Plan” with a built-in iris diaphragm of 5.5 units of a compensation 20x eyepiece “K. Zeiss”. The data were statistically processed in MS Excel. Findings. During the 1st 7 days of the experiment, there were no significant differences in the growth rate of larvae between the groups.In the 2nd week of the experiment, an increase in the average daily weight gain of fish was observed in the experimental groups, which exceeded the control by 47.0% and 24.7%, respectively.At the end of the experiment, the average weight of fry of the 1st group was higher by 26.9%, and of the 2nd — by 27.9%, compared to the control group. As a result of the use of the probiotic preparation for 28 days, the survival rate of sterlet juveniles in the 1st experimental group was 75.0%. That is, it was 47.1% higher than the results of the control group. In the 2nd experimental group, the survival rate of sterlet juveniles was 80.1%, which was 6.8% higher than in the 1st group, and 57.1% higher than in the control group. The use of “Emprobio” in the feed at a concentration of 4.0 cm3/dm3 contributed to a faster process of microflora redistribution in the intestine. Therefore, already after the 1st 5 days of exogenous feeding, the average daily growth rates of the juveniles in this experimental group had higher values (by 8.8%) compared to the control group. The results of inoculation the intestine contents in the experimental groups showed that the use of the probiotic preparation in the incubation mixture in the amount of 0.4 cm3/dm3 ensured the inoculation of probiotic lactic acid bacteria in the intestines of sterlet juveniles. Their functioning was reflected in fish productive parameters, starting from the 14th day of the experiment. However, the lack of intestinal inoculation by one of the components of the preparation, namely saccharomycetes, indicated the insufficiency of such a concentration to show the full potential of the probiotic. In the 2nd experimental group, positive growth dynamics of the entire microbiome can be seen. Histological studies showed a positive effect of the probiotic preparation at a concentration of 4.0 cm3/dm3 on the morphological structure of the liver. In particular, the area of hepatocytes, which increased by 42.9% after 7 days of the experiment and by 63.0% after 21 days of the experiment. The sizes of the nuclei and the ratio of the diameter of the nucleolus/nucleus of hepatocytes also increased. At the same time, the probiotic did not cause probable changes in the morphological structure of the intestinal wall. Originality. For the first time, the possibility of using the complex probiotic “Emprobio”, introduced by enrichment in live feed for growing sterlet in the juvenile period was analyzed.A positive effect of probiotics at a concentration of 4.0 cm3/dm3 on growth processes and survival of starlet juveniles was shown. The effect of microorganisms on the histostructure of the intestine and liver of the sterlet was clarified. Practical value. The obtained results will be useful for improving the technology of growing sturgeon larvae and fry. Keywords: sterlet, growth rate, survival, enrichment, probiotic, Emprobio, intestine, liver.

Pengaruh Penambahan Cabai ( Capsicum annum ) Dan Gula Terhadap Total Bakteri Asam Laktat (BAL) Dari Sauerkraut

Sauerkraut is a typical German food made from thinly sliced cabbage. Sauerkraut is a fermeted product that can give a distinctive taste. Sugar is an ingredient that can be added in, that sugar can trigger the growth of lactic acid bacteria. Indonesian people like food with a spicy sensation from chilies, chillies here contain vitamin C which functions as an antioxidant that is good for the body and is able to increase endurance. This study aims to calculate the total lactic acid bacteria contained in sauerkraut with the addition of chilies and sugar. Dilution of 1 ml sample into 9 ml physiological NaCl solution from 10 -1 to 10 -8 dilutions was carried out, then inoculated into MRS Agar using the pour plate method. Incubated in room temperature for 48 hours. The growing colonies of lactic acid bacteria were then observed based on colony morphology and counting the total growing lactic acid bacteria. The results of the research can be concluded that there was an increase in the number of lactic acid bacteria in sauerkraut with the addition of chili and 10% granulated sugar with a bacterial density average is 88.667 x 108 CFU/mL.

Effects of feeding eubiotics as antibiotic substitutes on growth performance, intestinal histomorphology and microbiology of broilers

The inclusion of prebiotics and/or probiotics in broiler diets as a substitute for antibiotics is a topic of interest in poultry nutrition research due to concerns about antibiotic resistance and the need for sustainable poultry production practices. A total of 200 one-day-old chicks were housed in 40 cages, with eight cages repeated per treatment. Birds were fed a basal diet supplemented with one of five feed treatments at the following rates: 0 (control), 0.05 g Neoxyval/kg (antimicrobial growth promoter (AGP)), 0.2 g GalliPro®/kg (probiotic), 0.6 g TechnoMos®/kg (prebiotic) and a mixture of 0.2 g GalliPro®/kg + 0.6 g TechnoMos®/kg (symbiotic). During 0–42 days, the growth performance of broilers, carcass characteristics and intestinal histomorphology were investigated. The AGP, prebiotic and probiotic-treated birds outperformed the control and symbiotic-treated groups in terms of body weight gain, feed conversion, performance index and feed efficiency. The birds given AGP and probiotics had the longest partial and total small intestine length, while the birds given prebiotics had the smallest. In addition, prebiotic-treated birds had longer ileum villi and higher ileal lactic acid bacteria colonies than control and AGP-treated birds. Clostridium perfringens was eradicated from the ileum by probiotics, but not from the caecum. In conclusion, probiotics and prebiotics can be used as an alternative to antibiotics in broiler diets.

Analysis of The Addition of Natural Preservative Ingredients To The Saving Time of Squid (Loligo Sp.) (Study Of Various Studies Conducted)

Squid is one of Indonesia's marine fisheries resources that is nutritious and in high demand by the public, hence the need for good quality squid. The obstacle experienced in fulfilling the demand for squid is the quality of squid. Various research have been conducted to determine preservatives that are effective enough to maintain the freshness of squid for a long time and extend the shelf life. This research was conducted using a literature study technique, comparing and selecting the most effective of several natural preservatives used. Some of the preservatives compared were lactate solution from cabbage fermentation, yogurt, chitosan solution, picung seeds, and cucumber. This study aims to determine the effective preservatives that have the longest shelf life for squid. The results of the literature study showed that yoghurt was the most effective preservative for extending the shelf life of squid until day 11 with total lactic acid bacteria colonies of 4.8x 105 cfu/gram and pH value of 6.8 in low temperature storage. The concentration used was 1.5%.

In vitro evaluation of probiotic properties of yeasts and lactic acid bacteria isolated from ersho samples collected from different parts of Ethiopia

ABSTRACT Ersho is an undefined starter culture used for Ethiopian injera production, and it is a good source of yeasts and lactic acid bacteria (LAB). However, few researchers have been done on the characterization of yeasts and LAB from ersho samples as a source of probiotics. The objective of the current work was to isolate and screen yeasts and LAB from ersho samples and in vitro characterization of their probiotic properties. An experimental research design was used. A total of 55 ersho samples were collected. Based on the ersho samples, 220 yeast colonies and 220 LAB colonies were isolated and purified. For the probiotic characterization, three yeasts (4A, 14D, 54A) and three LAB (1A, 13E, and 55A) were chosen. The isolates 4A, 14D, 54A, 1A, 13E, and 55A were identified as Saccharomyces cerevisiae KRSAN1, Saccharomyces cerevisiae JYC2577, Kazachstania humilis, Enterococcus lactis, Lactobacillus paracasei, and Lactobacillus species, respectively. All the isolates showed positive probiotic characteristics. They had very good acid resistance (percentage survival > 80%), high bile salt resistance (percentage survival > 140%), high cell surface hydrophobicity (>40%), high levels of auto-aggregation (>40%), variable co-aggregation with pathogens (ranged between 42% and 72%), variable antimicrobial activity (clear halo zone ranged from 4.0 to 31 mm), and variable antibiotic resistance responses. The results indicated that the ersho samples can be used as yeast and LAB sources for developing food and probiotic starter cultures.

Impact of different cooling times during post-maturation on physicochemical and texture properties of fermented egg-milk beverage

The post-maturation of fermented beverages is extremely vital because it could influence the products’ quality and bioactive ingredients. This work aimed to obtain fermented egg-milk beverage (FEMB) and investigate the impact of different cooling times during post-maturation on physicochemical and texture properties. Herein, chemical analyzing methods such as acidity titration, texture and water holding capacity determination, microbiological analysis, and light microscopy were utilized to explore the properties of FEMB samples with different cooling times. Besides, the functional antioxidant properties were considered in this part. The results revealed that with the extension of cooling time (1–7 h), the acidity rose from 64.00 ± 1.00 °T to 82.00 ± 2.08 °T (increased by 28.12%), and the water holding rate decreased from 85.67% ± 1.28%–76.98% ± 0.13%. The number of lactic acid bacteria colonies increased to 52.00 ± 4.58 × 107 CFU/mL first and then decreased to 23.30 ± 2.51 × 107 CFU/mL. With the prolong of the cooling time, the antioxidant capacity was increased. The results of light microscopy proved that protein aggregation is one of the reasons for the sticky texture. Combined with the cooling time and fermented beverage properties, this paper better understands the physicochemical and texture properties of FEMB in the period of post-maturation, which could provide a new perspective for fermented beverages processing.

Effect of fermentation by lactic acid bacteria on the phenolic composition, antioxidant activity, and flavor substances of jujube–wolfberry composite juice

In this study, 11 strains of lactic acid bacteria (LAB) from 4 species were comprehensively characterized for their ability to improve the functional properties and flavor quality of jujube–wolfberry composite juice. The results revealed that the jujube–wolfberry fresh juice was a favorable substrate for LAB growth, and the total number of LAB colonies remained above 7.93 log CFU/mL after fermentation. Fermentation with Lactiplantibacillus plantarum 9-2 (LP9-2) increased the total phenolic content by 16.67% and reduced the total flavonoid content by 14.15%; correspondingly, the antioxidant capacity significantly increased (p < 0.05) and was positively correlated with the content of gallic acid and rutin. In total, 56 volatile compounds were identified and quantified from the fermented juice. In total, 11 volatile compounds with relative odor activity value ≥ 1 were identified. In particular, LP9-2 increased the levels of (E)-2-hexenal, hexanal, and benzaldehyde, which resulted in an enhanced “jujube and wolfberry” flavor in the final product.

Effect Of Additional Probiotic In Cattle Feed On Cattle's Consumption And Growth Rate

This study aimed to determine the level of feed consumption, weight gain of cattle, and to calculate the population of lactic acid bacteria (LAB) and pathogenic bacteria Escherichia coli and Salmonella in cattle feces in order to determine the effect of giving probiotics on the digestive system of cattle. The research object used was 10 bali cattle with a weight of about 90-120 kg. The data in this study were analyzed by experimental design using analysis of variance to determine the effect of giving probiotics to cattle feed on cattle weight gain. The treatment in question includes G0 with treatment in the form of feeding with a composition of 60% forage, 15% palm cake, 25% cassava, and 100 ml molasses. Meanwhile, G1 was treated with the same feed as G0, but added with 100 ml of probiotic Probio_FM. Based on the results of the study, it is known that probiotics given to cattle feed showed no significant effect on the level of feed consumption and body weight of cattle where cattle with non-probiotic feed had a higher average consumption level than cattle on probiotic feed. Furthermore, this causeed the average weight gain of non-probiotic cattle to be higher than that of probiotic cattle. In addition, it was known that the population of Lactic Acid Bacteria in the feces of probiotic cattle showed a higher number of LAB colonies compared to non-probiotic cattle with numeric values of 3.6x108, 3.3x109, and 2.7x1010. This proved that giving probiotics to bali cattle with a concentration of 100 ml / 100 kg of feed was able to increase the concentration of lactic acid bacteria in the digestive system.

Reduction of lactic acid bacteria and acetic acid bacteria from natural apple cider by UVC irradiation

Cider represents a habitat that allows the growth of different bacteria involved in the fermentation process. The process involves interactions between yeasts, lactic acid bacteria (LAB), and acetic acid bacteria (AAB). The activity of some bacteria is responsible for cider spoilage. This study examines the efficacy of UVC for reducing the microbial load in natural cider and characterizes the different LAB and AAB colonies. For this purpose, an inline UVC treatment has been designed and fabricated. Different flow rates have been tested. Moreover, the presence of the genes related to cider spoiling has been studied by PCR. The results have shown that UVC irradiation has been effective in all flow rates by reducing the bacterial load significantly, by 90%–99%. The presence of an enzyme related to bitterness has been found in some LAB. In conclusion, the developed UVC equipment has the potential effect of reducing the microbial load in the beverage. Novelty impact statement This article shows a significant reduction of the microbial load in beverages such as cider. The results show an important advance for the treatment of these beverages in the industry as it allows to control the microbial load present and increases the shelf life of the products. Furthermore, this research could increase the shelf life of the beverages in a market that is constantly growing.

Physicochemical and microbiological fermented buffalo milk produced by probiotic Lactiplantibacillus pentosus HBUAS53657 and sweet orange juice (Citrus nobilis)

Abstract. Susmiati, Melia S, Purwati E, Alzahra H. 2022. Physicochemical and microbiological fermented buffalo milk produced by probiotic Lactiplantibacillus pentosus HBUAS53657 and sweet orange juice (Citrus nobilis). Biodiversitas 23: 4329-4335. Fermented milk is a type of dairy product that has been fermented with lactic acid bacteria. Changes in starter lactic acid bacteria and fruits can improve fermented dairy's physicochemical quality and total lactic acid bacteria (LAB) colonies. This study investigates how changes in the concentration of starter Lactiplantibacillus pentosus HBUAS53657 and sweet orange juice concentration affect protein, fat, moisture, total titratable acidity, pH value, and total lactic acid bacteria (LAB) colonies in buffalo fermented milk. This study used randomized block design (RBD) experiment, with factor A being starter L. pentosus strain HBUAS53657 4%, 5% and 6% (A1, A2 and A3) and factor B being sweet orange juice 10%, 15% and 20% (B1, B2 and B3) with three replications as a treatment. The data were statistically processed using analysis of variance, and the smallest significant difference test was p&lt;0.05. The results showed that the protein content ranged from 5.81-6.33%, fat content 6.14-6.35%, water content 81.63- 85.78%, pH 3.57-4.23, TTA value 1.30-1.85 and total LAB colonies from 4.67×109 to 9.0×109 CFU/mL. Fermented milk products with 6% starter L. pentosus HBUAS53657 and 20% sweet orange juice produced the best results. This product is suitable for consumption as a probiotic beverage.

Phylogenetic Identification and Some Physiological Properties of Lactic Acid Bacteria Isolated from the Oral Cavities of Some Selected Students from University of Ibadan, Nigeria

Lactic Acid Bacteria (LAB) have been reported to be a component of the human and animal microbiome, functioning as probiotics. Their capacity to stick to the epithelial or mucosal surface is mostly dependent on receptor specific binding, charge, and hydrophobicity interaction. Much work have been done on the hydrophobicity and some physiological properties of LAB from different sources but there is a dearth of knowledge on those of the oral cavity, hence this study.&#x0D; Oral samples were collected from respondents from different areas of the University Of Ibadan with sterile swab stick and were brought to the microbiology laboratory of the University of Ibadan for analysis. The isolates were subjected to morphological, biochemical, molecular and physiological tests using standard procedures.&#x0D; In this study, nine colonies of LAB were isolated and characterized from oral samples of respondents from the University of Ibadan. They were identified as, Pedicoccus acidilactici, Leuconostoc lactis, Leuconostoc mesenteroides, Lactobacillus acidophilus, Lactobacillus reuteri, Lactobacillus brevis, Lactobacillus fermentum, Lactobacillus plantarium, and Lactobacillus casei. All the isolates inhibited the growth of the four pathogens used, survived at 4% concentration of NaCl, MgSO4, KNO3, NaNO3, MnSO4 and 3% bile salts used. They exhibited low surface hydrophobicity, survived in the acidic and temperatures of the media used.

Survival During Simulated Digestion, Bacteriocin Production, and Bile Salt Hydrolase Activities of Lactic Acid Bacteria in Poi, a Fermented Hawaiian Food

ObjectivesPoi, a paste from pounded, cooked taro corms, is culturally significant in Hawaii. This study aimed to investigate the probiotic properties of lactic acid bacteria (LAB) in poi.MethodsNaturally fermented poi was subjected to simulated oral, gastric, and intestinal digestions in vitro. The LAB count of poi after each digestion step was determined. After in vitro digestion, ten LAB colonies were randomly isolated. Poi from three different batches were tested independently. Thirty LAB isolates were differentiated using RAPD-PCR with M13, P4, and P7 primers. Strains with unique band patterns were identified by 16s rRNA sequencing. Overnight cultures of representative LAB isolates were collected for cell-free supernatant (CFS) and neutralized to pH 6.5. Antimicrobial properties of CFS were determined against Listeria monocytogenes using agar well diffusion method. Strains that produced CFS forming inhibition zones were identified as bacteriocin positive. Bile salt hydrolase (BSH) activities were assessed by spotting the LAB cultures on MRS agars containing 0.5% sodium salts of taurodeoxycholic acid (TDCA) or glycodeoxycholic acid (GDCA) and 0.037% CaCl2. Strains that formed white precipitation zones were identified as BSH positive, which is associated with bile acid resistance and cholesterol reduction ability.ResultsThe LAB counts of poi before digestion, and after simulated oral, gastric, and intestinal digestions were 10.67, 9.59, 6.55, and 7.15 log CFU, respectively. After digestion, 14 unique LAB strains (A1-A14) were identified from poi, among which nine strains (A1, A2, A4, A5, A7, A8, A10, A11, and A14) belonged to Leuconostoc lactis, two strains (A3 and A6) belonged to Lactococcus lactis, two strains (A12 and A13) belonged to Weissella confuse, and one strain (A9) belonged to Leuconostoc pseudomesenteroides. Strain A13 showed bacteriocin-producing activity against L. monocytogenes. Strains A2, A3, A4, A6, A7, A8, A9, A12, and A13 showed TDCA hydrolase activities. Strains A3 and A6 showed GDCA hydrolase activities.ConclusionsApproximately 0.03% of LAB in poi survived human digestion conditions. Some surviving LAB strains showed probiotic properties including bacteriocin-producing and bile salt hydrolase activities, which warrant further analysis.Funding SourcesUSDA-Hatch, USDA-ARS.

Lactic Acid Bacteria and Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production.

There is scarce information regarding lactic acid bacteria (LAB) and the production of biogenic amines during manipueira fermentation for tucupi. Thus, the objective of this study was to isolate and identify LAB, and to determine their impact on bioactive amine formation. Spontaneous fermentation of manipueira was carried out at laboratory scale and selected LAB colonies were isolated and identified by sequencing techniques and comparison with sequences from a virtual database. Only two LAB species of the genus Lactobacillus were identified during fermentation: Lactobacillus fermentum and Lactobacillus plantarum. L. fermentum was the predominant, whereas L. plantarum was only detected in manipueira prior to fermentation. Spermidine and putrescine were detected throughout fermentation, whereas histamine was produced at the final stage. There was positive correlation between LAB counts and putrescine and histamine levels, suggesting that the identified LAB are responsible for the synthesis of these amines during manipueira fermentation. Genetic assays are needed to verify whether the LAB identified have the genes responsible for decarboxylation of amino acids.

Assessment of arsenic sorption properties of lactic acid bacteria isolated from fecal samples for application as bioremediation tool

Arsenic intoxication through contaminated water and food is a challenging problem worldwide. The objective of the present study was to isolate the As-resistant lactic acid bacteria (LAB) and assess the As sorption stoichiometry of LAB to validate its practical application as a bioremediation tool. The present study isolated 50 As-resistant LAB colonies from human (HS1-25) and albino mice (MM1-25) fecal samples. Out of 50 As-resistant LAB, the HS12 isolate exhibited the highest As removal efficiency (0.021 mg/h/g). The As bioremediation kinetic study determined the contact time 10 min and the pH between 5 and 7 for optimum As biosorption from the water. The Langmuir isotherm model (R2 = 0.993) was well fitted with the data than the Freundlich isotherm model (R2 = 0.876). The As bioaccumulation and scanning electron microscopy studies proved that binding of As onto cell membrane (0.000037 mg/g) and within the cell (0.000036 mg/g) are the mechanism of As sequestration of LAB HS12. The biosorption of As (2.28–20.37%) from fruit juice, soft drink and coffee as well as multimetals (0.025–0.179 mg/l; 16.22–98.69%) along with As (0.00024 mg/l) from water validated the practical application potential of HS12. The phylogenetic analysis of 16S rDNA amplicon (500 bp) of isolated potential HS12 LAB strains showed 97% similarity to Lactobacillus reuteri. Due to having As biosorption efficiency from water and liquid foods, it can be concluded that the human origin identified L. reuteri HS12 strain could be employed as a novel candidate of As bioremediation to safe environmental and human health.

Ethanol and organic acid production related to the microbial population in sugarcane silages with admixed crambe (Crambe abyssinica Hochst) bran

ABSTRACT The dry matter contents (DM), growth of colonies of lactic acid bacteria (LAB), enterobacteria (ENTERO), yeast fungi (YF), and filamentous fungi (FF), acidity values (pH), organic acid and ethanol production (ET), were evaluated for sugarcane silages with different ratios (LI) of admixed crambe bran (CB). The ratios were 0, 3, 10, 17 and 20% of the total silage mass, which were evaluated at different storage times (ST) (0, 3, 7, 12, 24, 36, 41 and 60 days after the ensilage). The results were statistically analyzed using response surface methodology. The DM contents were influenced by increasing CB levels in the mixture, as it increases the moisture absorption and provides a favourable environment for LAB development, to the detriment of harmful microorganisms in the sugarcane-crambe mixture. The CB controlled the growth of YF, reducing ET by over 50%. The use of CB in proportions of up to 20% is a viable alternative for improving the fermentation profile of sugarcane silages, provided that they are stored for at least 60 days. Moreover, the use of the CB improves the sustainability of the industrial production of biofuels from the environmental points of view. Abbreviation list CB: crambe bran; ST: storage time; LI: levels of inclusion; CV: coefficient of variation; GE: general equation; CFU: colony forming units; DM: dry matter; pH: potential hydrogen; LA: lactic acid; AA: acetic acid; BA: butyric acid; ET: ethanol production; LAB: lactic acid bacteria; ENTERO: enterobacteria; YF: yeast fungi; FF: filamentous fungi

Fermented meat and digestive tract of snail as amino acid supplements for functional feed of native chickens

Sources of amino acids and lactic acid bacteria have been developed from the hydrolysis of snail meat and its digestive tract through a fermentation process using a consortium of microorganisms present in cow’s milk whey, which is fermented by microorganisms from rice washing water with internal microorganisms from snails. The fermentation process used the Submerged Fermentation (SmF) method. The fermentation process was carried out using Lactic Acid Bacteria (LAB) inoculants contained in rice washing water. This product was researched and developed with the aim of being a feed supplement to reduce the use of fish meal or other protein sources such as concentrates in the preparation of feed for poultry. Product development studies were carried out on the LAB content in rice washing water and fermented snail meat and its digestive tract, as well as their amino acid content. The results of the study showed that at the dilution of rice washing water, approximately 3 different colonies of LAB were found, the dilution of 10-1 to 10-4 could not be counted but at the dilution of 10-5, 50 colonies of LAB were obtained with an amount of 5 x 107 CFU/ml. The fermented snail meat and its digestive tract contained approximately 4 different LAB colonies and found 3 x 104 CFU/ml at a dilution of 10-3, and contained 6 types of amino acids, namely; alanine, glycine, cysteine, arginine, lysine, and proline. The conclusion of this research is that fermented snail meat and digestive tract have potential as an amino acid supplement for functional feed for native chickens.

Edukasi Pentingnya Bakteri Asam Laktat (BAL) Terhadap Kesehatan Saluran Cerna Bayi

Infant Mortality Rate is one indicator that determines health status. Every year there are 3 million infant deaths in the world, 80% of which occur in the first 6 days of life, with pneumonia and diarrhea still being the main causes of death. Based on Nurita's research (2019) on postpartum mothers and newborns, which aims to determine the relationship between the frequency of giving colostrum and birth mode with the number of Lactic Acid Bacteria (LAB) colonies in the neonatal gastrointestinal tract. The results of the study found that the number of LAB colonies in babies born vaginally and C-Section was not much different, but the number of LAB colonies would increase in number if breast milk was often given. The education carried out targets an increase in the knowledge of educational participants with the outputs in the form of informative leaflets, educational video, educational X-Banners, activity reports and journal publications. Community service activities begin with licensing arrangements, time contracts, preparation of educational tools and materials, visits to Independent Midwives Practice (PMB, explanations of educational materials, discussions and questions-answers, showing educational videos, and handing over Educational X-Banners. It can be concluded that educational participants are still unfamiliar with lactic acid bacteria (LAB) and their role in the health of the baby's gastrointestinal tract, so further education is needed

Tempoyak from Agam district of West Sumatera, Indonesia as a local probiotic super food candidate

Tempoyak is a traditional food made from durian which has the potential to be a probiotic superfood. Tempoyak is made by fermenting durian fresh in anaerobic conditions. Tempoyak naturally contains probiotic microorganisms called Lactic Acid Bacteria (LAB). LAB is one of the most significant organisms and has benefits for help the healing process of various diseases such as diarrhea, constipation, irritable bowel syndrome, and infections. This study aims to determine the total colonies of LAB and chemical properties, namely protein value, fat content, water content, pH, and TTA (Total Titrable Acid) from tempoyak from Agam district. The method used is descriptive method and laboratory analysis. The sample used in this study was durian fresh (Durio zibethinus L.) with three treatments. The first treatment uses durian meat only (TK1), the second treatment uses durian meat with chili (TK2), the third treatment uses durian meat with salt (TK3). The results showed the total colonies of LAB 39x107 - 98x107, the highest was in tempoyak TK3. Protein content 2.84% - 3.90%, the highest was in tempoyak TK1. Fat content 3.37% - 3.74% and the highest was in tempoyak TK1. Water content 75.53% -85.38% and the highest was in tempoyak TK3. pH 4.1-4.3, the highest was in tempoyak TK1. Total Titrable Acid 0.28% - 0.36% and the highest was in tempoyak TK1.