Purpose Diabetes is a chronic metabolic disease that accounted for 6 per cent of total Indonesian deaths in 2016. The purpose of this study is to evaluate the ability of milk fermented using intestinal origin Lactobacillus casei strains to alleviate hyperglycemia in rats. Design/methodology/approach L. casei strains AP and AG were previously isolated and identified from feces of breastfed Indonesian infants (<1 month-old) and confirmed to be probiotics in vitro. These strains were used as bacterial starters to ferment milk, and the fermented product was fed to 25 diabetic rats for 15 days; metformin was used as a positive control. Blood glucose concentration, lipid profiles and total lactic acid bacteria counts were analyzed before and after treatment. Findings The results showed that feeding rats with milk fermented using L. casei strain AP decreased blood glucose concentration from 172.4 ± 2.1 to 147.2 ± 6.0 mg/dL (p < 0.05), whereas metformin reduced blood glucose concentration from 173.5 ± 6.5 to 124.2 ± 16.9 mg/dL (p < 0.05). Feeding milk fermented either L. casei AP or AG decreased low density lipoprotein but increased high density lipoprotein levels (p < 0.05). Research limitations/implications This research finding is expected to increase the development of fermented dairy products as functional food, solutions for the prevention of hyperglycemia diseases which have a higher risk to occur on humans. Practical implications Further study is needed to examine the effect of L. casei AP-fermented milk on humans with hyperglycemia. Social implications This research finding is expected to increase the development of fermented dairy products as functional food. Originality/value Oral administration of L. casei AP-fermented milk reduced hyperglycemia in rats similar to metformin. Further study is needed to examine the effect of L. casei AP-fermented milk on humans with hyperglycemia.

Kombucha is potential for starter for milk fermentation process. This study was aimed to evaluate the effect of combination of L. casei and kombucha starters on quality of fermented goat milk. In this study, control group (T0) used 5% L. casei; T1 and T2 groups used 2% L. casei combined with 5% and 10% kombucha, respectively. Data of microbiological (total of bacteria, probiotics, yeast, and acetic acid bacteria); chemical (pH, acidity, lactose, fat, protein, moisture, and fatty acid); antioxidant activity, viscosity, and sensory qualities were analysed using one-way ANOVA. The results showed that the addition 5 and 10% of kombucha starter did not affect the total of bacteria and probiotic, but significantly affected (P<0.01) the total yeast and total acetic acid bacteria. Acidity, pH, lactose, fat, and protein were similar, whereas the linoleic acid was higher in T1 than T2 and T0. Moisture content and antioxidant activity of T2 were higher than T0 and T1. The viscosity of T1 and T2 were lower (P<0.05). Sensory acceptance of fermented milk of T0 and T1 were higher than T2. It is concluded that L. casei combined with 5% kombucha starters (T1) was the best proportion to ferment goat milk.

ABSTRACT. Penelitian ini bertujuan untuk melihat aktivitas antibakteri dari bakteri asam laktat (BAL) yang sudah diisolasi dari saluran pencernaan itik lokal asal Aceh. Berdasarkan hasil identifikasi gen 16S rRNA menggunakan metode PCR dan Sekuensing diperoleh lima BAL yaitu Lactobacillus plantarum strain C1; Pediococcus acidilactici strain V2; Lactobacillus fermentum Strain D3; Lactobacillus fermentum Strain I1; Lactobacillus fermentum Strain S4. Penelitian ini mengukur kemampuan aktivitas lima BAL terhadap Salmonella pullorum dan Escherichia coli yang dilakukan dengan difusi (teknik sumuran). Uji ketahanan terhadap kondisi asam (pH 2) dan ketahanan terhadap garam empedu (bile salt) dilakukan dengan metode Total Plate Count (TPC) menggunakan medium agar MRS metode pour plate. Hasil penelitian diperoleh bahwa Pediococcus acidilactici strain V2 memiliki aktivitas antimikroba terbaik terhadap bakteri Salmonella pullorum dan Escherichia coli. Pediococcus acidilactici strain V2 juga memberikan hasil terbaik pada ketahanan terhadap pH 2 dan garam empedu 1%.  (Antibacterial activity of LAB isolated from the digestive tract of a native Aceh duck of Salmonella Pullorum and Escherichia coli) ABSTRAK. This study aimed to examine the antibacterial activity of lactic acid bacteria isolated from digestive tract of Local ducks from Aceh. Identification of the 16S rRNA gene using PCR and sequencing methods were obtained five LAB is Lactobacillus plantarum strain C1; Pediococcus acidilactici strain V2; Lactobacillus fermentum Strain D3; Lactobacillus fermentum Strain I1; and Lactobacillus fermentum Strain S4. This study measure the ability five BAL activity test against Salmonella pullorum and Escherichia coli by diffusion (well technique). Test of resistance to acid conditions (pH2) and to bile salt were using the Total Plate Count (TPC) method with MRS Agar medium by pour plate. The results showed that Pediococcus acidilactici strain V2 had the best antimicrobial activity against Salmonella pullorum and Escherichia coli. Pediococcus acidilactici strain V2 also gave the best results on resistance to pH 2 and 1% bile salt.

Abstract. Widodo, Nuratri Y, Sukarno AS, Ahyuningsih TD. 2020. Short Communication: Detection and expression analysis of the bile salt hydrolase gene in Pediococcus and Lactobacillus. Biodiversitas 21: 5901-5905. Bile salt hydrolase (BSH) has been considered an important enzyme that is produced in response to bile stress. The bsh gene reportedly encodes BSH in lactic acid bacteria. Thus, the aim of this study was to detect and measure the changes in bsh gene expression in Pediococcus pentosaceus M103, Lactobacillus casei AP, Lactobacillus casei AG, and Lactobacillus paracasei M104. A BSH primer was used in amplifying the bacterial genomic DNA, and the obtained amplicon was then sequenced and analyzed in order to detect genes homologous to bsh. Changes in expression levels were measured in three concentrations of bile salts: 0.1%, 0.3%, and 0.5% (w/v). The BSH primer produced amplicons 850 to 950 kb in length. Amino acid sequences from the amplicons were determined to be similar to the product sequence of BSH. The level of expression of the bsh gene was altered in every concentration of bile salts in the growth medium with bsh genes from P. pentosaceus M103 were induced by bile salts at concentrations of 0.1% and 0.3% (w/v). We conclude that P. pentosaceus M103 may make suitable probiotic candidates that can tolerate conjugated bile acids.