Potensi Bakteri Asam Laktat Sebagai Penghasil Eksopolisakarida Dari Dekke Na Niura

Nasution, Anggy Yohanna; Rasyidah, Rasyidah; Mayasari, Ulfayani

doi:10.36722/sst.v7i3.1236

Cited by 4 publications

(8 citation statements)

References 7 publications

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“…In this study, crude production of exopolysaccharides (EPS) produced by each LAB 3, the lowest EPS value produced by PM7.11 isolate was 102 mg/L while the highest EPS value was produced by PM6.10 isolate was 1570 mg / L. EPS value of LAB PM6.10 isolate from pakoba fruit was higher when compared to commercial LAB isolate Lactobacillus casei with the same treatment of 1340 mg / L. 16 The results of previous studies that isolated EPS-BAL from various types of products, such as from fermented carp (Dekke Na Niura) obtained EPS levels of 2490-3490 mg / L, 19 Kersen Fruit obtained EPS levels of 870-1910 mg / L, 12 and fermented Kefir Kolostrum obtained EPS levels of 1600-4840 ml / L, 16 compared to the results of EPS dry weight obtained from this study was quite large.…”

Section: Crude Production Of Exopolysaccharides (Eps) Lab In Pakoba F...mentioning

confidence: 85%

“…Furthermore, centrifuged at a temperature of 4°C at a speed of 4500 rpm for 45 minutes, then the pellets were dried in an oven at a temperature of 100°C for 15 minutes and weighed the dry weight of EPS. 19…”

Section: Crude Exopolysaccharide Testmentioning

confidence: 99%

“…Each gene is responsible for overseeing the formation, function, and ability of an enzyme to work, so that when there are different genes even though they are still classified as the same species but with different strains, the final results of metabolism can be different. 19 Lactic acid bacteria produce secondary metabolite products in the form of exopolysaccharides that are secreted outside the cell when under unfavorable conditions. Differences in the ability to produce EPS due to differences in species or strains.…”

Section: Crude Production Of Exopolysaccharides (Eps) Lab In Pakoba F...mentioning

confidence: 99%

“…As a result, the extension of incubation time will actually decrease EPS production. 19 Other factors that can affect the amount of EPS produced by LAB in addition to incubation time are excess carbohydrates in the media, the type of media used, fermentation conditions such as temperature, pH, and oxygen levels, and the physiology of each bacterium, 31 the optimum temperature of LAB is known to be 37°C, so in this study, to obtain maximum polysaccharides, the incubation temperature was lowered to 35°C.…”

Section: Crude Production Of Exopolysaccharides (Eps) Lab In Pakoba F...mentioning

confidence: 99%

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Lactic Acid Bacteria as an Exopolysaccharides (EPS) Producing Starter from Pakoba Fruit (Syzygium sp.), Endemic Species at Minahasa, North Sulawesi

Lawalata,

Kumajas,

Tengker

et al. 2023

J. Pure Appl. Microbiol.

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Pakoba fruit (Syzygium sp.) is one of the medicinal plants of Minahasan folks and it is an endemic species in North Sulawesi. Pakoba can only be found in Minahasa areas and is very popular among people in Minahasa. The taste is sour, making this fruit as the main ingredient to be processed into rojak, sweets, dodol, jam, or syrup. Pakoba fruit is widely used for treatment in the simplest way because this fruit contains many bioactive compounds. Pakoba fruit can act as a source of probiotics because it contains good microorganisms, namely Lactic Acid Bacteria (LAB). Some types of LAB are able to synthesize exopolysaccharides (EPS), which are polysaccharide polymers considered essential for health. Therefore this research aims to determine the presence of lactic acid bacteria (LAB) in Pakoba fruit and their potential to produce exopolysaccharides. The presence of lactic acid bacteria in Pakoba fruit was detected through the pour plate method on MRSA media (de Man, Rogosa and Sharpe Agar) + CaCO3 1%. The culture was incubated at 37°C for 48 hours. Growing colonies are observed morphological features of colonies, cells, biochemical and physiological properties. The isolates believed to be LAB, were then tested for its potential to produce EPS. From the total of 35 producing-acid bacteria, 17 isolates were tested as lactic acid bacteria group that had characteristics of bacilli cells, gram-positive bacteria, catalase-negative, non-motile, non-spore-forming, gas production, mesophilic, aciduric, can ferment carbohydrates. Based on Bergey’s Manual of Systematic Bacteriology, the seventeen isolates were identified as members of the Lactobacillus genus. The seventeen isolates also showed the ability to produce exopolysaccharides in the range of 102-1570 mg/L.

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Section: Crude Production Of Exopolysaccharides (Eps) Lab In Pakoba F...mentioning

confidence: 85%

Section: Crude Exopolysaccharide Testmentioning

confidence: 99%

Section: Crude Production Of Exopolysaccharides (Eps) Lab In Pakoba F...mentioning

confidence: 99%

Section: Crude Production Of Exopolysaccharides (Eps) Lab In Pakoba F...mentioning

confidence: 99%

See 2 more Smart Citations

Lactic Acid Bacteria as an Exopolysaccharides (EPS) Producing Starter from Pakoba Fruit (Syzygium sp.), Endemic Species at Minahasa, North Sulawesi

Lawalata,

Kumajas,

Tengker

et al. 2023

J. Pure Appl. Microbiol.

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“…Bakteri asam laktat dikenal sebagai bakteri jenis Gram positif diketahui dapat memproduksi asam laktat dari karbohidrat yang bermanfaat bagi tubuh secara umum dan saluran pencernaan pada khususnya. Selain itu bakteri asam laktat juga diketahui dapat membantu pencernaan, meningkatkan system kekebalan tubuh, menghindari sembelit dan menghasilkan zat antimikroba (Nasution et al, 2022).…”

Section: Hasil Dan Pembahasanunclassified

Isolasi dan Uji Aktivitas Bakteri Asam Laktat dari Produk Fermentasi Kombucha Teh Dalam Menghambat Bakteri Escherichia coli, Staphylococcus aureus, dan Salmonella thypi

Ismail,

Mubarak,

Rasyak

et al. 2023

jmpi

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Bakteri asam laktat atau juga disebut mikroorganisme probiotik merupakan bakteri yang memiliki kemampuan menghasilkan asam organik. Bakteri asam laktat yang terkandung pada kombucha teh diketahui mempunyai kemampuan dalam menghambat bakteri patogen seperti Eschericia coli, Staphylococcus aureus, dan Salmonella thypi. Tujuan dari penelitian ini yaitu untuk mengetahui bagaimana bakteri asam laktat yang dihasilkan dari fermentasi kombucha teh dalam menghambat akivitas bakteri Eschericia coli, Staphylococcus aureus, dan Salmonella thypi dengan metode in vitro. Prosedur penelitian ini dilakukan dalam beberapa tahapan yaitu preparasi teh kombucha, isolasi dan seleksi bakteri asam laktat, identifikasi bakteri asam laktat dengan metode pewarnaan Gram, uji biokimia dengan metode uji katalase dan uji motilitas, dan uji aktivitas antibakteri menggunakan kertas cakram. Dari hasil penelitian dengan karakteristik mikrosopik pewarnaan Gram menunjukkan hasil Gram positif,dan karekteristik makroskopik pada uji katalase negatif, uji motilitas negatif, dan daya hambat isolat 5 dan 6 memiliki kemampuan dalam menghambat bakteri uji. Diameter penghambatan yang didapatkan yaitu pada Staphylococcus aureus diameter penghambatan yaitu 7,1±0,52 mm dan 7,65±0,38 mm, pada Escherichia coli diameter penghambatan yaitu 7,86±0,08 mm dan 6,36±0,29 mm dan pada Salmonella thypi diameter penghambatan yaitu 6,43±0,06 mm dan 7,13±0,08 mm. Isolat yang didapatkan dari kombucha teh yaitu sebanyak 6 isolat, dan merupakan bakteri Gram positif, bentuk sel bulat, berwarna putih tulang, dengan tepi entire dan elevasi flat, yang diketahui memiliki potensi dalam menghambat bakteri Eschericia coli, Staphylococcus aureus, dan Salmonella thypi.

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Lactic acid bacteria as an exopolysaccarides (EPS) producing starter from pakoba fruit (Syzygium sp.), endemic species at Minahasa, North Sulawesi

Lawalata

2023

IJMR

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: Pakoba fruit ( sp.) is one of the medicinal plants of the Minahasa people and is an endemic species in North Sulawesi. Pakoba can only be found in the Minahasa area and very popular among Minahasa people. The taste is sour, making this fruit as the main ingredient to be processed into rojak, sweets, dodol, jam or syrup. Pakoba fruit is widely used for treatment in the simplest way because this fruit contains many bioactive compounds. The study aim to determine the presence of lactic acid bacteria (LAB) in Pakoba fruit and their potential in producing exopolysaccarides.: From the total of 35 producing-acid bacteria, 17 isolates were confirmed as Lactic Acid Bacteria (LAB) isolates with the characteristics of bacill cells, gram positive, catalase negative, non-motile, non-spore forming, gas production, mesophilic, aciduric, can ferment carbohydrates. : Based on Bergey's Manual of Systematic Bacteriology, the seventeen isolates were identified as member of genus. The seventeen isolates also showed the ability to produce exopolysaccharides in the range of 102-1570 mg /L.

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Potensi Bakteri Asam Laktat Sebagai Penghasil Eksopolisakarida Dari Dekke Na Niura

Cited by 4 publications

References 7 publications

Lactic Acid Bacteria as an Exopolysaccharides (EPS) Producing Starter from Pakoba Fruit (Syzygium sp.), Endemic Species at Minahasa, North Sulawesi

Lactic Acid Bacteria as an Exopolysaccharides (EPS) Producing Starter from Pakoba Fruit (Syzygium sp.), Endemic Species at Minahasa, North Sulawesi

Isolasi dan Uji Aktivitas Bakteri Asam Laktat dari Produk Fermentasi Kombucha Teh Dalam Menghambat Bakteri Escherichia coli, Staphylococcus aureus, dan Salmonella thypi

Lactic acid bacteria as an exopolysaccarides (EPS) producing starter from pakoba fruit (Syzygium sp.), endemic species at Minahasa, North Sulawesi

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