Imobilisasi Bakteri Asam Laktat Dengan Menggunakan Zeolit Dan Natrium Alginat

Abstract

Lactobacillus sp merupakan salah satu spesies yang sering digunakan sebagai probiotik, namun kelemahan dari bakteri tersebut adalah tidak toleran terhadap pH rendah (asam), di cairan empedu, serta pada suhu yang tinggi. Bakteri probiotik harus tetap hidup sejak mereka dikonsumsi hingga menetap di usus. Hal ini sulit karena bakteri harus melewati pH asam ekstrim di saluran pencernaan. Tujuan dalam penelitian ini adalah meningkatkan viabilitas BAL dalam kondisi simulasi asam lambung (pH=2) dan garam empedu (ox bile 0,5%) yang diimobiliasi dengan zeolite-natrium alginat. Enkapsulasi bakteri probiotik adalah alternatif yang memberikan perlindungan bagi sel-sel hidup yang berada pada kondisi yang merugikan. Berdasarkan hasil uraian di atas maka bertujuan untuk meningkatkan jumlah kelangsungan hidup bakteri Lactobacillus sp dalam kondisi simulasi asam lambung dan garam empedu bakteri probiotik dengan menggunakan imobilisasi natrium alginat-zeolit serta mengetahui gen penghasil antibiotik pada bakteri asam laktat. Metode yang digunakan dalam imobilisasi bakteri adalah ekstrusi. Berdasarkan hasil penelitian maka dapat disimpulkan bahwan Imobilisasi dengan penyalut natrium alginate-zeolit mampu meningkatkan viabilitas bakteri asam laktat. Dalam kondisi simulasi lambung dan garam empedu. Bakteri asam laktat (BAL) menghasilkan bakteriosin yang dapat berfungsi untuk menghambat bakteri Gram positif dan Gram negatif berasal dari gen penghasil antimikroba yaitu terdapat gen plantaricin, casseicin, acidocin, lactacin B, helviticin Kata Kunci : Imobilisasi, Natrium Alginat, Bakteri Asam Laktat, Zeolit, Gen Antimikroba

The physical quality of cream cheese influenced by the addition of encapsulated Lactococcus lactis

“…This was because the lactic acid produced was low due to the decreased viability of Lactococcus lactis due to its lack of bacterial resistance in vulnerable and extreme environments. protective layer because Lactococcus lactis is a non-sporulative gram-positive bacteria [10]. In P1, P2, and P3, there was an increase due to the increasing ratio of the addition of encapsulated Lactococcus lactis.…”

“…The purpose of adding Lactococcus lactis to cream cheese is as a fermentation starter [3], improving the distinctive taste and aroma, appearance, color, and texture [4]. Lactococcus lactis is a lactic acid bacterium that is sensitive to extreme environments [5], so it can cause the loss of the functional life of the bacteria. In order for Lactococcus lactis to work well, it requires the right growth temperature, so it needs a coating treatment using encapsulation technology with the technique of entrapping the core material in a certain coating material.…”

“…Immobilization of Lactococcus lactis bacteria in alginate and gelatin makes the bacteria surrounded by a gel network, which limits the movement of the bacteria. When growth occurs, bacteria press on the gel network, and bacterial colonies are formed [5]. As the colony grows, bacteria can reach the surface of the alginate beads.…”

Alginate encapsulation technology of bacteria for promising self-healing concrete

“…This method of encapsulating the healing agent within a material is referred to as encapsulation [7]. There are many biopolymers that are often used for encapsulation, but the most frequently used is sodium alginate [8]. In light of the aforementioned issues, this research is conducted to assess the effectiveness of utilizing alginate as an encapsulation material and Bacillus Megaterium bacteria as healing agent in self-healing concrete.…”