Peran Propolis Trigona spp. Asal Pandeglang Terhadap Tiga Bakteri Asam Laktat

Abstract

Propolis is known to have an antimicrobial activity and can prevent various diseases. Propolis consumption is feared to have negative impact on the activity of digestive lactid acid bacteria (LAB). The aim of this research was to examine the effect of propolis on the growth and lactid acid production of three LAB. Propolis concentrations examined were 0% (control), 0,2%, 0,6%, 1% and commercial propolis at 0,4% concentration. The parameters analyzed were the growth of bacteria counted with Total Plate Count (TPC) method and lactid acid production using titrable acidity analysis. Propolis at 0,6% concentration stimulated the growth of Lactobacillus casei subsp. rhamnosus (23,725x108 cell/mL), but inhibitted the average lactid acid production (0,071%) lower than control (0,149%). Propolis did not affected the growth of Streptococcus thermophillus, but propolis at 0,6% concentration stimulated the average lactid acid production (0,182%) higher than control (0,112%). Propolis inhibitted the growth of Lactobacillus delbrueckii subsp. bulgaricus, but at 0,2% concentration, its population was still highest (3,775x108 cell/mL) and the average lactid acid production was stimulated (0,195%) higher than control (0,123%).