Daya hambat kombinasi madu mangga (Mangifera indica)-susu probiotik terhadap pertumbuhan Eschericia coli ATCC 6538 dan Staphylococcus aureus ATCC 8739
| Autor: | Aryati Aryati, Andayanita Hanif Hermawati, Isnaeni Yudi Haryanto |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
Cultural Studies
Linguistics and Language History Lactobacillus casei food.ingredient Biology Language and Linguistics law.invention Microbiology Probiotic chemistry.chemical_compound Lactobacillus acidophilus food Pharmacy and materia medica antibacterial activity law Agar Food science Mango honey food and beverages biology.organism_classification RS1-441 chemistry Anthropology Fermentation Antibacterial activity Bacteria Nutrient agar Eschericia coli and Staphylococcus aureus |
| Zdroj: | Pharmaciana, Vol 6, Iss 2, Pp 201-206 (2016) |
| ISSN: | 2477-0256 2088-4559 |
| Popis: | Growth inhibitory activity of combination of mango honey-probiotic milk produced by Lactobacillus acidophilus ( L.a ) and Lactobacillus casei ( L.c ) against E. coli and S. aureus has been studied. The fermented milk was prepared by inoculating each probioticin milk at 43oC and then incubated at room temperature for 24 hours. Diffusion agar technique by using nutrient agar media was used to assess the minimum inhibition concentration (MIC). Result of the research showed that pH of fermentation broth of the probiotic milk reached 5. Biomass obtained that calculated by Total Plate Count of L.a and L.c was 1.3 x 10 7 cfu/mL and 20.7 x 10 13 cfu/mL respectively. Inhibition zone diameter ofthe mangohoney-L.c showed an optimum antimicrobial effect against tested bacteria at 1:9 ratio. The MIC value against E. coli and S. Aureus was 15.7 ± 6,1 mm and 13.3 ± 3.0 mm respectively. The activity of mango honey- L. a exhibite dan optimum antimicrobial effect against tested bacteria at 2:8.The MIC value against E. coli and S. Aureus was14,7 ± 1,1mm and 13.3 ± 1.3mm respectively. |
| Databáze: | OpenAIRE |
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