Probiotik cair tidak efisien dalam stabilitas dan kemasan. Bubuk probiotik dapat disimpan lebih lama dan stabilitas dalam kualitas. Bubuk bisa dibuat dengan metode enkapsulasi sedangkan konsentrasi lapisan sangat penting. Rasa dari bubuk seperti jus markisa yang diperlukan untuk mendapatkan rasa bagus di minum. Penelitian ini menggunakan L. plantarum dan Lactobacillus Mar 8 A17 dengan menambahkan gairah jus buah dan dekstrin dengan konsentrasi beberapa seperti 2%, 5%, 10% dan 15%. Kemudian dikemas dengan menggunakan spray dryer pada 125oC. Bubuk dari enkapsulasi disimpan selama 2 minggu pada suhu 4oC, tahapan uji coba telah dilakukan untuk bedak sebelum dan setelah enkapsulasi setelah disimpan selama 2 minggu pada suhu 4oC. Setelah enkapsulasi bahwa berat tertinggi pada pengobatan dengan menggunakan jus buah gairah Lactobacillus A17 dengan dekstrin 15% adalah 5649,6 mg dan diikuti oleh L. plantarum Mar8 adalah 5400 mg. Kelangsungan hidup setelah enkapsulasi untuk setiap konsentrasi dekstrin yang signifikan, kecuali pada konsentrasi 10% tidak signifikan, tapi di gudang untuk penyimpanan dua minggu setelah enkapsulasi kelangsungan hidup Lactobacillus plantarum Mar8 dan A17 Lactobacillus signifikan. yaitu 8,59 log10 cfu / g dan 7,28 log10cfu / g. Penyimpanan setiap sampel adalah variasi, tetapi LactobacillusA17 dengan dekstrin 10% dapat disimpan sampai 72,02 hari dan tingkat mortalitas adalah 0,00141 cfu / g / jam, sedangkan L.plantarum Mar8 bisa menjadi toko hanya sampai 14,63 hari dan tingkat mortalitas adalah 0,00867 cfu / g / jam. Jadi, perawatan ini dengan menambahkan jus markisa dengan dekstrin 10% dapat direkomendasikan sebagai probiotik dalam bentuk bubuk kata kunci: Lactobacillus, enkapsulasi, dekstrin, gairah jus buah AbstractThe liquid probiotic is not efficient in stability and packaging. The powder probiotic could be kept longer and stability in quality. Powder could be made by encapsulation method while the concentration of coating is very important. The flavor of the powder like passion fruit juice was needed to get the nice taste in drinking. This research used L. plantarum Mar 8 and Lactobacillus A17 by adding passion fruit juice and dextrin with several concentration like 2%, 5%, 10% and 15%. Then encapsulated by using spray dryer at 125oC. The powder of encapsulation stored for 2 weeks at 4oC, viability test had been done to the powder before and after encapsulation after stored for 2 weeks at4oC. After encapsulation that the highest weight on the treatment by using passion fruit juice of Lactobacillus A17 with 15% dextrin was 5649.6 mg and followed by L. plantarum Mar8 was 5400 mg. The viability after encapsulation for each dextrin concentration was significant, except at 10% concentration was not significant, but in storage for two weeks storage after encapsulation the viability of Lactobacillus plantarum Mar8 and  Lactobacillus A17 was  ignificant. ie, 8.59 log10 cfu/g and 7.28 log10cfu/g. The storage of each sample were variation, but Lactobacillus A17 with 10% dextrin could be stored until 72.02 days and the mortality rate was 0.00141 cfu/g/hour, while L.plantarum Mar8 could be store only until 14.63 days and the mortality rate was 0,00867 cfu/g/hour. So,this treatment by adding passion fruit juice with 10% dextrin could be recommended as probiotic in powder forms key words : Lactobacillus, encapsulation, dextrin, passion fruit juice

Several isolates of Lactobacillus had been isolated from Indonesian fermented foods. Four isolates where isolated from tongcai (TT2), saguer drink (Sg.Mnd.N2), pindang ikan selar (PSl1) and sawi asin (S5) had been used in this research. The aim of the research was to get Lactobacillus isolates as probiotic candidate and to know its resistance to low pH. The treatment were several concentration of low pH of MRS broth medium, i.e. 2; 2.5; 3; and 6.5 (optimal pH). The optical density (OD) was measured after 24, 48, 72, and 96 hours respectively, with three replication by using spectrophotometer (λ = 600 nm). The results showed that all Lactobacillus isolates (i.e. TT2, Sg.Mnd.N2, PSl1, and S5) could been used as probiotic candidate because they were resistant to all of low pH used.

Three strains of anaerobic Gram-stain-negative, short to longer rod-shaped bacteria isolated from the caecum of chicken in Indonesia were studied using a polyphasic taxonomic approach. These strains belonged to the genus Bacteroides, based on sequence analysis of 16S rRNA and hsp60 (groEL) genes, with similarities of 93.2-94.1 and 89.8-90.8 %, respectively, to the closest recognized species, Bacteroides coprocola JCM 17929 T . Sugar fermentation and enzyme characteristics, cellular fatty acid profiles, menaquinone profiles and metabolic end products were also investigated. Furthermore, DNA-DNA hybridization studies confirmed that the three novel strains are different from the closest related species. The strains were also found to be distinct from each other on the basis of ribotype profiles. The DNA G+C contents of the three strains were 41.1-41.8 mol%. Based on phenotypic and phylogenetic characteristics, a novel species, Bacteroides caecigallinarum sp. nov., is proposed (type strain C13EG111 T 5LIPI12-4-Ck773 T 5JSAT12-4-Ck773 T 5InaCC B455 T 5NBRC 110959 T ).

The research on physiology test of Lactobacillus sp. Mar 8 probiotic which encapsulated by using spray dryer to reduce cholesterol has been conducted. The aim of the research was to know the influence of encapsulation process on the Lactobacillus cells to its activities on binding cholesterol, the ability to grow of the bacteria on lower pH 1-6 and the growth on Na-taurocholate at 17 mM concentration. The Emulator used was skimmed milk with 5% and 10% in concentration. The result showed that the bacteria used skimmed milk with 10% concentration was remain stable in growing ability such as growing on GYP medium in lower pH (1-6), growing on sodium taurocholate in 17 mM concentration, and the ability on binding cholesterol. So, encapsulated Lactobacillus can be used as probiotic agent to reduce cholesterol. © 2006 Jurusan Biologi FMIPA UNS SurakartaKey words: probiotik, Lactobacillus sp. Mar 8, encapsulation.

Bacterial biofilms have emerged from contamination and infection problems in the medical, industrial and in the food and beverage processing. Bacteriophages are potential as biocontrol agents against bacterial biofilms as they specifically prevent or destroy the bacterial biofilm formation. The use of bacteriophages is safe from humans and animals as they only infect specific bacteria in specific pathways and have non-toxic properties to humans and animals. The objective of this study was to isolates and to know anti-Escherichia coli biofilm activity of lytic bacteriophages from the water environment in vitro. Seven Escherichia coli bacteriophages were isolated from different water sources. These bacteriophages E. coli were analyzed to know its potential for prevention, inhibition or degradation against E. coli biofilm in vitro. Data were analyzed using Minitab response surface. The results reveal that all seven E. coli bacteriophages showed that they were potential to prevent, inhibit and degrade E. coli biofilm in vitro. However, only E. coli IV phage has the highest activity to prevent E. coli biofilm formation by 40% using filtrate dilution 103-105 incubated for 10-28 hours. The highest biofilm inhibition activity was shown by E. coli I phage at 40% using filtrate dilution 10−2 and 10−4 incubated for 48-60 hours. Meanwhile, the highest biofilm degradation activity, 100%, was achieved by E. coli III phage and E. coli IV phage using filtrate dilution 103-105 and 102-105 incubated for 10-15 hours and 10-31 hours, respectively. Further study is needed to reveal the bacteriophages identity and to optimize the number of bacteriophages particles which can be used efficiently and effectively to control E. coli biofilm.