Analisis in vitro toleransi isolat bakteri asam laktat asal daging sapi terhadap pH lambung, pH usus dan garam empedu sebagai kandidat probiotik

Abstract

Lactic acid bacteria have been reported to be useful as a health adjunct and are commonly added to food as delivery mechanism. As candidate for probiotic, lactic acid bacteria should have the ability to survive in the digestion process such as resistance towards gastrointestinal tract pH and bile salt concentrations. Lactic acid bacteria utilised in this research were isolated from meat. Twenty eight isolates of lactic acid bacteria selected for their resistancy towards gastric juice pH (pH 2,0) and small intestines pH (pH 7,2) with 0,3% bile salt under in vitro conditions. The result showed that all strains well grown in small intestines pH (pH 7,2), but only 10 isolates had good resistance to gastric juice pH. There were significant difference among theme (P<0,05). Bile salt 0,3% with pH 7,2 influenced significantly the growth of lactic acid bacteria selected at gastric juice condition showed that only three strains (1A5, 2B4, and 1B1) showed tolerance (P<0,05) could be used as probiotics candidate in further applications.