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
