Dengke naniura source of probiotics to lower cholesterol

Abstract

Dengke naniura is one of the traditional foods found in Batak Toba, made from carp processed without cooking, but only by soaking it in an acid solution for 7 hours and adding spices. Objective of this research is to acquire lactic acid bacteria from dengke naniura as a candidate probiotic that can lower cholesterol. Out of 20 isolates isolated from dengke naniura and characterized as lactic acid bacteria. In accordance with the test results, 15 isolates were non-motile, rod-shaped, Gram-positive catalase negative, and capable of growing at pH 3.0-8.5. Seventeen isolates were tested for their efficacy their ability to avert the growth of pathogenic bacteria and lowering cholesterol in the media. Inhibition of lactic acid bacteria isolates against Salmonella typhimurium IFO 12529 with a range of 5.9-9 mm, Escherichia coli IFO 3301 by 5.9-10.7 mm, and Staphylococcus aureus IFO 13276 with a range of 3.9-7.9 mm. All isolates tested were able to reduce cholesterol in the media by 34-65%. The results of this study are expected to have an impact on the provision of agricultural commodities in the form of processed products that are more diverse and have a health impact, especially for farmers.