ISOLASI DAN SELEKSI BAKTERI ASAM LAKTAT DARI YOGHURT PRODUKSI INDUSTRI RUMAH TANGGA DI PEKANBARU YANG BERSIFAT ANTIBAKTERI TERHADAP Escherichia coli DAN Salmonella typhi
No Thumbnail Available
Date
2014-03-28
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
The occurance of Lactic Acid Bacteria (LAB) in yoghurt produced by home industry in Pekanbaru as probiotic potentially improve intestinal physiological function, useful for health as well as prevention of the growth of pathogenic bacteria. The purposes of this study were to calculate the total LAB population of yoghurt with the effect of mango and strawberry juice during different storage process, and also to determine the ability of antibacterial activity against Escherichia coli and Salmonella typhi. The population of LAB
in yoghurt was 4,0 × 107 – 2,9 × 108 CFU/ml. Antimicrobial activity assay used the well diffusion method. The mango juice yoghurt incubated in 7 day was the most effective for
Escherichia coli with the inhibition zone 27,1 mm. While the mango juice yoghurt incubated in 3 day was the most effective for Salmonella typhi with inhibition zone 29,9 mm
Description
Keywords
yoghurt home industry, Lactic Acid Bacteria (LAB), Escherichia coli, Salmonella typhi