Karakteristik Pertumbuhan Bakteri Asam Laktat Indigenous Susu Sapi Segar Sebagai Kandidat Bakteri Probiotik Dalam Saluran Pencernaan in vitro

Abstract

Functional foods in the form of probiotic yogurt serves as a food that provides health effects, especially in the digestive tract. This probiotic yogurt can maintain the balance the intestinal microflora, especially between beneficial and pathogen bacterials. Terms of the probiotic bacteria concerned to lactic acid bacteria that were able to survive at the digestive tract. The purpose of this study was to investigate the characteristics of lactic acid bacteria indigenous cow’s milk as a candidate of probiotic bacteria. Resistancy of lactic acid bacteria through different pH conditions, in presence of bile salts or antibiotics, were tested in the media that was conditioned as human digestive tract (in vitro). Lactic acid bacteria resistance was seen through a comparison of the original population before the treatment and the population after treatment. The results of this study, bacteria L. acidophilus Y-01, B. longum Y-01 and L. bulgaricus S-01 can be used as candidates probiotic bacteria because it survived in a pH condition (pH 2, 2,5, 3,2 and 7,2), the condition of bile salts, and antibiotics. Although the population of S. thermophilus S-01 and L bulgaricus S-01 decreased after treatment, all four of these bacteria also produce antimicrobial evidenced by the clear zone that formed around the supernatant. This antimicrobial activity showed inhibition to the growth pathogenic bacteria (E. coli, S. Typhimurium, and S. aureus).