Media For Lactic Acid Bacteria Research Articles

COMPARISON OF LACTIC ACID BACTERIAL ISOLATES FROM VARIATIONS IN TIME FERMENTATION PROCESS OF CEMPEDAK SKIN

Cempedak is a tropical native fruit from Indonesia and can be consumed by fermenting the skin fruit using a salt solution. The results of the fermentation called Mandai. Fermentation will be successful if there is a role of Lactic Acid Bacteria (LAB). Therefore, this study was conducted to determine the content of LAB in Mandai and isolates when fermented at different times. This study was carried out by dilution and the Pour Plate method, identifications such as morphological identification by gram staining and biochemical test by catalase t and TSIA test. Identification of this study was the observation of clear zone around the bacteria grown on MRSA media as a selective medium for LAB plus CaCO3. In this study, 5 samples of Mandai were used with different fermentation times. The results of the LAB isolation study in Mandai showed that the longer the Mandai fermentation was carried out, the more colonies there would be. While the LAB type was only found in sample 5 which was fermented within 20 weeks. The results obtained were following the characteristics of LAB, including gram-positive bacteria in the form of bacilli or cocci, not having catalase enzyme, and being able to ferment carbohydrates.

The Effect of Different Medium Compositions and LAB Strains on Fermentation Volatile Organic Compounds (VOCs) Analysed by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS)

Lactic acid bacteria (LAB) fermentation is a viable approach for producing plant-based flavour compounds; however, little is understood about the impact of different LAB strains and medium compositions on the production of volatile organic compounds (VOCs). This study investigated the impact of the addition of individual amino acids (AAs) (L-leucine, L-isoleucine, L-phenylalanine, L-glutamic acid, L-aspartic acid, L-threonine, or L-methionine) to a defined medium (DM) on the generation of VOCs (after 0, 7, and 14 days) by one of three LAB strains (Levilactobacillus brevis WLP672 (LB672), Lactiplantibacillus plantarum LP100 (LP100), and Pediococcus pentosaceus PP100 (PP100)), using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). The concentration of m/z 45.031 (t.i. acetaldehyde) was significantly (p < 0.05) higher after 7 days of fermentation by LP100 in the DM supplemented with threonine compared to all other media fermented by all three strains. The concentrations of m/z 49.012 (t.i. methanethiol) and m/z 95.000 (t.i. dimethyl disulfide) were significantly (p < 0.05) higher after 7 days of fermentation by either LP100, PP100, or LB672 in the DM supplemented with methionine compared to all other media. Information on the role of individual AAs on VOCs generation by different LAB strains will help to guide flavour development from the fermentation of plant-based substrates.

A review of fermentation and the nutritional requirements for effective growth media for lactic acid bacteria

Lactic acid bacteria are useful microorganisms that are well-known to have probiotic effects and provide foods with unique sensory qualities such as aroma and taste (flavor). Probiotic bacteria such as Lactobacillus delbrueckii subsp. bulgaricus are found in many fermented food products and confer several human health benefits. Probiotic strains help to strengthen and boost the human immune system, increasing the body's resistance to a wide range of disease conditions. The food industry’s effort to meet customers' sensory and health demands in dairy and fermented food items has boosted the need for probiotic starter cultures with superior performance and health-beneficial qualities. One of the crucial dairy starter cultures for producing fermented dairy products such as yogurt and cheese is lactic acid bacteria, particularly L. bulgaricus. An enhanced fermentation media improves the generation of essential metabolites, such as lactic acid and the sensory attribute of fermented food. Therefore, this review aims to present an overview and the importance of lactic acid bacteria in fermentation. The review also presents information on specific nutritional requirements of growth media for fermentation purposes as well as new classifications and views on the present commercial applications of these healthy bacteria.

Microbial bioconversion of chemical waste effluents from marine gelatin isolation: Production of probiotics under circular economy philosophy

The marine gelatin is one of the most interesting biocompounds to recover from fish skin by-products. The initial processes commonly used for gelatin isolation are based on the alkaline and acid washing of skins. These streams, with remarkable levels of proteins, must be efficiently managed and depurated to avoid environmental pollution and to make the gelatin recovery viable. In the current study, we have evaluated the bioconversion of those contaminant gelatin effluents (GE) from tuna, shark, turbot and salmon by means of two probiotic lactic acid bacteria (LAB). These LAB, Lactobacillus plantarum and L. brevis were fermented in batch culture, under controlled conditions, in each of the effluents which simulated the common medium for LAB (Man, Rogosa, Sharp, MRS) but without commercial peptones. In the 50% of the media based on GE, the growth of both bacteria (achieving, for example, 5.2 g/L of L. brevis in alkaline-tuna stream) and lactic acid productions (20 g/L using citric acid-shark stream in L. plantarum) were similar or higher than those observed in MRS. Minimal GE media formulated only with effluents, glucose and salts demonstrated the essential presence of yeast extract as an ingredient to achieve optimal growths. Unstructured mathematical equations modelled accuracy the experimental kinetics of all LAB productions (R2 = 0.92–0.99) and nutrient consumptions (R2 = 0.75–0.99). From an economical viewpoint, productions on effluents reduced around 3 times the costs of production reported in MRS. GE showed to be a good substrate to support LAB productions and the approach exposed here is a sustainable solution to valorize and depurate such wastewaters will help to increase the profitability of fish gelatin industry.

The Potential of an Inexpensive Plant-Based Medium for Halal and Vegetarian Starter Culture Preparation

The restrictions for halal and vegetarian fermented products apply not only to the food ingredients, but also to the inoculum media. The utilization of a medium for lactic acid bacteria (LAB) leads to some issues from animal-derived proteins sources that may be doubtful for halal and/or vegetarian use. This study aimed to develop a plant-based medium for culturing and maintaining LAB. The result demonstrated that 10 g/L soybean powder in sweet potato extract was suitable for cultivating Lactiplantibacillus plantarum TISTR 2075 with no significant difference (p < 0.05) from MRS (de Man, Rogosa and Sharpe) in the cell number (9.12 log CFU/mL) and specific growth rate (0.04). The feasibility of a plant-based medium to grow and maintain the LAB strains from different origins was evaluated. Compared to MRS, Lpb. plantarum TISTR 2075, Lpb. plantarum MW3, and Lacticaseibacillus casei TISTR 1463 could grow almost as well in a plant-based medium. This medium was also suitable for maintaining the viability of LAB during storage, especially when subjected to slant agar stock culture. It is practical and costs at least 10 times less than MRS. Thus, this study created a low-cost plant-based medium that could be used in laboratories, especially for applications in halal and vegetarian food products.

Averrhoa bilimbi fruit filtrate as the source and growth medium for lactic acid bacteria

The study aimed to investigate the potential of Averrhoa bilimbi fruit filtrate as the source and growth medium for lactic acid bacteria (LAB). The ripe A. bilimbi fruit was thoroughly washed, drained, blended and filtered using cheesecloth. The fresh filtratewas stored in the freezer and used as control (T0). Another fruit filtrate was placed in an anaerobic jar and spontaneously incubated at room temperature (±25°C) for 4 days (T1). The rest of the filtrate was put in an anaerobic jar, added (1 g/100 mL) with shrimp paste (as a source of LAB) and incubated at room temperature for 4 days (T2). The number of LAB, pH values and antioxidant activity of the fruit filtrates were then determined. Results showed that fresh filtrate of A. bilimbi fruit contained substantial numbers of LAB (6.69 log cfu/mL), and after 4 days of spontaneous-anaerobic incubation the numbers of LAB increased significantly (25.2 log cfu/mL). The addition of shrimp paste further increased the LAB populations (30.4 log cfu/mL) in the incubated-fruit filtrate. pH values were substantially lower in T2 than that in T0 and T1. The antioxidant activity (percentage of inhibition of 1,1-Diphenyl-2-picryl Hidrazil [DPPH]) did not differ among the groups. In conclusion, the ripe A. bilimbi fruit could be a good source and growth medium for LAB.

Formulation and optimization of alternative culture media for probiotic bacteria growth using tofu liquid waste

Probiotics from lactic acid bacteria (LAB) are widely used in the livestock industry to replace the use of Antibiotics Growth Promoters (AGPs). LAB is a culture starter that is widely used in fermented foods. LAB has the ability to adapt to different substrates, resulting in its wide use in the fermentation of various food products. MRS (De Man Rogosa Sharpe) medium is a growth medium for LAB, but for the industrial-scale requires a high cost, therefore innovation is needed to find alternative culture media using local raw material. Tofu Liquid Waste (TLW) can be used as a growth medium for probiotic bacteria because it still contains enough nutrients source for growth. This study aims to determine the formulation and optimization of culture media for LAB isolates using tofu liquid waste. Six Lab isolates from chickens gastrointestinal tract were used in experiments to determine the ability to grow on TLW culture media. The growth assays are conducted by inoculating LAB isolates in the culture media formulation that divided into 4 groups, consisting of medium A (TLW+molasses 1,5%+skim milk 5%), B (TLW+molasses 1,5%+skim milk 2,5%), C (TLW+molasses 3%+skim milk 5%), and D (TLW+molasses 3%+skim milk 2,5%). The best LAB isolate to grow on TLW medium was Lactobacillus paracasei. The best TLW modification medium for Lactobacillus paracasei growth is D media. Modified media consisting of TLW, molasses and skim milk can be used as an alternative medium for LAB growth.

The probiotic potential of lactic acid bacteria (LAB) isolated from naniura (a traditional Batak food)

Naniura is a traditional Batak food that is made without going through a heating process, but is made through a fermentation process using acid and salt. The use of acid and salt acts as a preservative because it can inhibit the growth of pathogenic microbes and spoilage microbes. In addition, naniura fermentation has the potential to be a growth medium for lactic acid bacteria, most of which strains can act as probiotics. However, the potential for probiotic naniura is still rarely studied and studied, so this review article is made to examine the potential for probiotic naniura and the health effects that can be obtained. The writing of this journal uses the literature study method, namely by collecting information from various scientific sources. Several studies have shown that naniura contains lactic acid bacteria that can act as broad-spectrum antimicrobials and can specifically inhibit the growth of Salmonella typhi, Bacillus cereus, Clostridium botulinum, E. coli and S. aureus. Consuming probiotic foods can have a positive effect on health, including improving the quality of the digestive tract, increasing the immune system in the body and degrading lactose so that it can be used for lactose intolerant sufferers.

FORMULASI MEDIA ALTERNATIF DARI KULIT SINGKONG, PISANG, DAN WHEY UNTUK Lactobacillus bulgaricus

De Man Rogose and Sharpe (MRS) growth medium is a specific growth medium for lactic acid bacteria (LAB) but has a relatively expensive price. This can be overcome by making alternative media from waste materials. This study used Lactobacilus bulgaricus to represent LAB analyzed for growth. The research aims to formulate alternative media from the waste of cassava peels, banana peels, and tofu whey; determine the best formulation based on the growth parameters of L. bulgaricus; apply the L. bulgaricus in soygurt making and analyze the quality of the resulting yogurt. The results showed the composition of cassava peel: banana peel (75:25 w/w) with the addition of urea 1.5% as the best formu-lation. This formula yields a total LAB of 8.6x106 CFU/mL. The total LAB in the alternative medium was higher than that in MRS control at 1.7x106 CFU/mL. Soygurt produced from LAB as a result of growth from the best media [cassava peel+banana peel (75:25) with the addition of 1.5% urea] resulted in a fat content of 0.9%, total titrated acid 0.6%, protein 8.1 %, pH 4.7, viscosity 14.2 dPas, total dissolved solids 9.7°Brix, brightness (L) 64.3, and yellow-blue (b +) 10.1. These fat content, total titrated acid, and protein are in accordance with SNI for yogurt 2981: 2009.

DYNAMICS OF MICROBIAL COMMUNITY DURING TEMPEH FERMENTATION

Tempeh is sliceable soybean-cake fermented by Rhizopus oligosporus. Various bacteria were detected in tempeh employing cultivation technique with limited information about their origin or sources. The present study aimed to examine the source/s of bacterial community in tempeh by combining metagenomics analysis and cultivation technique. Samples were obtained from a number of steps in tempeh production employing two-times boiling of soybean (WJB tempeh production). All samples were plated on Enterobacteriaceae and Lactic Acid Bacteria medium. Total DNA were extracted directly from tempeh for metagenomics analysis, employing High-Throughput Sequencing (HTS) and cloned 16S rRNA genes. Firmicutes and Proteobacteria were the predominant and second dominant bacteria existed in fresh tempeh (FT) obtained by metagenomics analysis. In contrast, cultivation technique showed that Proteobacteria was the predominant phylum, suggested that most of the Firmicutes were not culturable. FT was dominated by Lactobacillus and Acetobacter. Both FT and soaking water (SW) were dominated by same species of Lactobacillus, i.e. L. delbreuckii and L. mucosae, indicated that SW was probably the source of bacterial community established in the final product of fermentation. Predominant bacteria in starter culture (SC), Acinetobacter, was not detected in FT, indicating that bacteria in SC might not play significant role in bacterial community development in FT.

DYNAMICS OF MICROBIAL COMMUNITY DURING TEMPEH FERMENTATION

Tempeh is sliceable soybean-cake fermented by Rhizopus oligosporus. Various bacteria were detected in tempeh employing cultivation technique with limited information about their origin or sources. The present study aimed to examine the source/s of bacterial community in tempeh by combining metagenomics analysis and cultivation technique. Samples were obtained from a number of steps in tempeh production employing two-times boiling of soybean (WJB tempeh production). All samples were plated on Enterobacteriaceae and Lactic Acid Bacteria medium. Total DNA were extracted directly from tempeh for metagenomics analysis, employing High-Throughput Sequencing (HTS) and cloned 16S rRNA genes. Firmicutes and Proteobacteria were the predominant and second dominant bacteria existed in fresh tempeh (FT) obtained by metagenomics analysis. In contrast, cultivation technique showed that Proteobacteria was the predominant phylum, suggested that most of the Firmicutes were not culturable. FT was dominated by Lactobacillus and Acetobacter. Both FT and soaking water (SW) were dominated by same species of Lactobacillus, i.e. L. delbreuckii and L. mucosae, indicated that SW was probably the source of bacterial community established in the final product of fermentation. Predominant bacteria in starter culture (SC), Acinetobacter, was not detected in FT, indicating that bacteria in SC might not play significant role in bacterial community development in FT.

大豆ホエーを基質とした新規乳酸菌用栄養培地の調製と培養への利用

大豆ホエーを基質とした新規乳酸菌用栄養培地の調製と培養への利用

Testing selectivity of bacterial and fungal culture media compared to original silage samples using next generation sequencing

Plate counts using selective culture media is still the most frequently used method for the enumeration of the different microbial groups that colonize silage, including lactic acid bacteria, yeasts and molds. Since different culture media have specific composition, they may allow the growth of specific populations. To date, no study has used next generation sequencing technology to compare the selective capacity of these different culture media although this approach could provide comprehensive insight into the relevance of using one culture medium over another. Sequencing of the 16S rDNA and ITS amplicon were performed to compare the selectivity of different culture media used in silage microbiology. Corn silage, grass-alfalfa silage and total mixed ration extracts were plated on five selective media for lactic acid bacteria, incubated under aerobic and anaerobic conditions, and on eight selective media for yeast and molds to compare their selectivity. Ensiling provided a pre-selection environment for specific microorganisms over forage and reduced the number of observed OTUs: only 12 OTUs of bacteria were observed in corn silage sampled in the center of a bunker silo, while the mean number of OTUs identified in samples taken closer to the side of the silo, influenced by higher oxygen and humidity level, increased to 79. Still, MRS and Rogosa plates had less than 12 different OTUs in the center and 24 at the side, mainly Lactobacillaceae, Acetobacteraceae, and Leuconostocaceae. Incubating the plates under anaerobic conditions was selective against Acetobacteraceae. MRS supplemented with acetic acid increased selectivity of lactic acid bacteria. When plated on culture media specific for yeast and molds, from 17 to 68 different OTUs were observed in corn silage. Mixed grass-alfalfa silage and total mixed ration samples usually had more observed OTUs and the diversity profile of the corresponding culture media was similar to that of the original samples. For yeasts and molds, Dichloran Rose Bengal Chloramphenicol Agar revealed a diversity profile close to the that of the corn silage.

EVALUATION OF LACTOBACILLI PROPERTIES AND THEIR ANTIBACTERIAL SUBSTANCES BY USING SWEET WHEY AS GROWTH MEDIUM AGAINST PATHOGENIC BACTERIA

The increasing demand of consumers who look for natural safe products and associated health risks of chemically treated and refined goods food products led to the introduction of alternative technologies for Preservation and maintenance of dietary freshness. One of such Preservation technology requires the use of Lactobacilli as starter culture for the preservation of food matrixes planned. The present study was designed to evaluate sweet whey low-cost by- product of dairy manufacture as a substrate for the selection of Lactobacilli with proven antibacterial activity to be used as biopreservation for fermented dairy product. Human population has used dairy products, including milk, as a source for Lactic acid bacteria (LAB). The positive impact of the given bacteria as a diet supplement has been of concern to researchers. The target of this study is to examine Lactobacillus species isolated from dairy products i.e. raw milk alongside cheese, with potential activities. Using the Sweet whey as growth medium for Lactic acid bacteria. Also, tested of antibacterial activities. Sweet whey (sw) proved to be suitable medium alternative to the expensive commercial De Man-Regosa-Sharp medium for the growth and production of antibacterial substances by isolated lactic acid bacteria isolates. Therefore, was used throughout the present work. A number of 32 isolates were obtained from raw cow milk (16 isolates), goat milk (9 isolates) and cottage cheese (7 isolates) using the specific De Man-RegosaSharp medium (MRS) for the isolation of LAB, these isolates were identified up to genus as strains of Lactobacillus spp. Among 32 isolates of Lactobacillus spp., there are twenty four isolates antagonized of the all seven tested pathogenic bacteria. The screened Lactobacillus spp. isolates were characterized and selected the best bio agent isolate against pathogens was identified using 16s DNA gene to Lactobacillus brevis. This strain was resistant to NaCl (2-6.5 %), produces dioxide carbon (CO2) and showed good growth in different temperature (10°, 15, 45°C) and fermented of many sugars. As per the outcomes shown herein, the strain in question was thought to be antimicrobial bacterium produced a variety of metabolites, including butyric, formic, lactic, citric, and sorbic acid. The given set of activities adds to microbiological safety by helping control microorganism growth, and inhibiting pathogenic bacteria by using the lower-cost sweet whey. Therefore, more detailed work on isolating and characterizing antibacterial bacteria from the locally produces dairy items, and augmenting their growth could be needed for the creation of biopreservative foods.

PROSPECTS OF USING BY-PRODUCTS OF POTATO STARCH PRODUCTION AS COMPONENTS OF GROWTH MEDIA FOR LACTIC ACID BACTERIA CULTIVATION

The paper is concerned with the search for inexpensive alternative components of substrates of culture media for lactic acid bacteria. To be used in the food industry more extensively, lactobacilli should be produced in larger volumes. Bacteria-growing enterprises and those manufacturing probiotic preparations are interested in non-traditional components of growth media. However, it is quite a problem to create a cheap growth medium, because lactobacilli are very demanding of the content of certain components. Traditional culture media can include up to 40 components (peptones, yeast and vegetable extracts, vitamins, etc.). The research has proved that waste and by-products of potato starch production (potato juice and juice-containing water) can be used as components of a substrate to culture lactobacilli on. The strain used in the research was Lactobacillus plantarum 8R-A3. The growth kinetics of lactic acid bacteria has been analysed on different vegetable extracts. Tomato and cabbage extracts were used as traditional components of synthetic media to compare with. The findings have shown that on a substrate from by-products of potato starch production, after 96 hours of culturing at 37°C, the accumulation of Lactobacillus plantarum biomass is 20 g/l (on juice-containing water) and 25 g/l (on potato juice). Accumulation of bacteria wet weight has also been confirmed by determining the kinematic viscosity of the culture fluid. This parameter for potato juice after thermostatting was 6.77 mm2/s, which was somewhat higher than the viscosity of the tomato and cabbage extracts. It has been proved that by-products of potato processing ensure sufficient growth of lactic acid bacteria biomass. On the fourth day, the number of bacteria was 3·108 CFU/cm3. It has been shown how practical it is to use potato processing by-products as growth media substrates in culturing lactic acid bacteria Lactobacillus plantarum.

Evaluation of Lactobacilli properties and their antibacterial substances by using sweet whey as growth medium against pathogenic bacteria

The increasing demand of consumers who look for natural safe products and associated health risks of chemically treated and refined goods food products led to the introduction of alternative technologies for Preservation and maintenance of dietary freshness. One of such Preservation technology requires the use of Lactobacilli as starter culture for the preservation of food matrixes planned.The present study was designed to evaluate sweet whey low-cost by- product of dairy manufacture as a substrate for the selection of Lactobacilli with proven antibacterial activity to be used as biopreservation for fermented dairy product.Human population has used dairy products, including milk, as a source for Lactic acid bacteria (LAB). The positive impact of the given bacteria as a diet supplement has been of concern to researchers. The target of this study is to examine Lactobacillus species isolated from dairy products i.e. raw milk alongside cheese, with potential activities. Using the Sweet whey as growth medium for Lactic acid bacteria. Also, tested of antibacterial activities. Sweet whey (sw) proved to be suitable medium alternative to the expensive commercial De Man-Regosa-Sharp medium for the growth and production of antibacterial substances by isolated lactic acid bacteria isolates. Therefore, was used throughout the present work. A number of 32 isolates were obtained from raw cow milk (16 isolates), goat milk (9 isolates) and cottage cheese (7 isolates) using the specific De Man-Regosa-Sharp medium (MRS) for the isolation of LAB, these isolates were identified up to genus as strains of Lactobacillus spp. Among 32 isolates of Lactobacillus spp. , there are twenty four isolates antagonized of the all seven tested pathogenic bacteria. The screened Lactobacillus spp. isolates were characterized and selected the best bio agent isolate against pathogens was identified using 16s DNA gene to Lactobacillus brevis. This strain was resistant to NaCl (2-6.5 %), produces dioxide carbon (CO2) and showed good growth in different temperature (10°, 15, 45°C) and fermented of many sugars. As per the outcomes shown herein, the strain in question was thought to be antimicrobial bacterium produced a variety of metabolites, including butyric, formic, lactic, citric, and sorbic acid. The given set of activities adds to microbiological safety by helping control microorganism growth, and inhibiting pathogenic bacteria by using the lower-cost sweet whey. Therefore, more detailed work on isolating and characterizing antibacterial bacteria from the locally produces dairy items, and augmenting their growth could be needed for the creation of bio-preservative foods.

Nitrogen Sources Effect on Lactobacillus reuteri Growth and Performance Cultivated in Date Palm (Phoenix dactylifera L.) By-Products

Lactic acid bacteria (LAB) are fastidious microorganisms that have specific nutritional requirements. The de Man, Rogosa, and Sharpe (MRS) is an expensive standard growth medium for LAB to produce lactic acid, and the industry is always looking for an alternative low-cost medium. The date palm (Phoenix dactylifera L.) is naturally full of essential nutrients that lead to stimulate or promote the growth of Lactobacillus spp. The date fruit industries generate a large amount of unwanted date by-product. Thus, the objective of this study was to examine the effect of different nitrogen sources on the growth of Lactobacillus reuteri grown in a date base medium. In this study, date palm fruit was pressed, and the fiber was blended with distilled water, centrifuged, and the supernatant was autoclaved to obtain date palm extract (DPE). The date palm medium (DPM) was formed by mixing the DPE with buffer solution. The DPM was then supplemented with different concentrations of different nitrogen sources. Lactobacilli MRS was used as a standard growth medium. Three different L. reuteri strains were individually inoculated into batches of MRS and DPMs at an initial inoculum 2.5 Log CFU/mL, and then incubated at 37 °C for 18 h. Bacterial growth was monitored by measuring the optical density readings (O.D 610 nm) for up to 18 h. At the end of the incubation period, final populations of each individual strain were verified by enumeration of the MRS agar. Our results showed that the bacterial population in DPM (control; without nitrogen), reached 3.55 ± 0.5 Log CFU/mL. However, the bacterial populations that reached 7.03 ± 0.1 Log CFU/mL in the DPM medium were supplemented with 0.8% phytone peptone, compared to the MRS 7.90 ± 0.24 Log CFU/mL. Our findings thus suggest that date by-products could be used as a low-cost alternative for the LAB growth medium.

Cultivation media for lactic acid bacteria used in dairy products.

This review aims to familiarize the reader with research efforts on the cultivation media of lactic acid bacteria (LAB). We have also included a brief discussion on standard ingredients used in LAB media and chemically defined media as related to bacterial growth requirements. Recent research has focused on modifying standard media for the enumeration, differentiation, isolation, and identification of starter cultures and probiotics. Even though large numbers of these media have been developed to serve dairy microbial control, they have failed to provide consistent results. The research consequently points to the need to develop a reliable lactobacilli growth medium for the dairy industry.

Comparative analysis of spray‐drying microencapsulation of Bifidobacterium adolescentis and Lactobacillus acidophilus cultivated in different growth media

AbstractTo screen the optimal lactic acid bacteria (LAB) from nine strains LAB and culture media composition for spray‐drying microencapsulation in advance, the physicochemical and physiological properties of microencapsulation including cell permeability, viable cell count, and survival rate were analyzed. According to the primary results of the bacterial growth, pH determination, and quantification of organic acids, the optimal LAB of two from nine strains selected to be better promising LAB for spray drying was found to be Bifidobacterium adolescentis and Lactobacillus acidophilus. The viable cells count and survival rate were significantly higher for both B. adolescentis and L. acidophilus cultivated in MRS broth with glucose of carbon source containing 10% (w/w) green tea extract(p < .05). Thus, the optimal LAB and culture medium for spray‐drying microencapsulation were obtained, which is beneficial to human health and has potential applications in the health food industry.Practical applicationsThis study evaluated the physicochemical and physiological properties of microcapsules with various compositions and their potential for application in the encapsulation of probiotic microorganisms such as B. adolescentis and L. acidophilus. The highest survival rate of the microcapsule with a carrier composition of 95% maltodextrin (MD) + 5% isomaltooligosaccharide (IMOS) was found at inlet/outlet temperatures of 120/60°C in both B. adolescentis and L. acidophilus. Encapsulation increases the cell permeability, cell viability, and survival rate and plays an important role in the spray‐drying of food products, resulting in a high stability, and viability during storage.

KARAKTERISTIK BAKTERI ASAM LAKTAT YANG DIISOLASI DARI SUSU KUDA SUMBA

The purpose of this study was to isolate and identify the lactic acid bacteria found in Sumba mares milk. This research will be carried out from September to November 2017 at the Veterinary Laboratory of the Livestock Service Office of East Nusa Tenggara Province. The research stages are isolation of lactic acid bacteria from Sumba mares milk by growing lactic acid bacteria on MRS agar media, and identifying lactic acid bacteria with gram staining, catalase test, motility test, and total plate count testing. Based on the results of the study, the presence of lactic acid bacteria originating from Sumba mares milk was characterized by the presence of colonies of lactic acid bacteria from Sumba mares milk which grew on MRS media agar as a selective medium for lactic acid bacteria. Based on the results of testing the characteristics of lactic acid bacteria Sumba mares milk has Gram positive, the negative results in the catalase test are characterized by not forming gas bubbles when the bacteria are added with H2O2. Based on the motility test obtained negative results or bacteria are non-motile and the number of lactic acid bacteria that can be a total picture of lactic acid bacteria that exist in Sumba mares milk in milliliter of milk. The conclusion are lactic acid bacteria isolated from Sumba mares milk has characteristic as Gram positive, basil or stem shaped, negative catalase and non motile, and has a total lactic acid bacteria of 3.5 x 108 cfu/ml (est).