Preparasi Sel Kering Lactobacillus sp. Dad 13 dan Kestabilannya sebagai Bubuk Probiotik  

Oleh:

Harmayani, Eni ; Hartati, Sri

Jenis: Article from Journal - ilmiah nasional
Dalam koleksi: Jurnal Mikrobiologi Indonesia vol. 11 no. 1 (Feb. 2006), page 1.
Topik: mikrobilogi; microbiology; Lactobacillus cell

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: JJ139 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

Lactobacillus sp. Dad 13 is an indigenous bacterium isolated from buffalo milk fermented ("dadih") which has potential properties to reduce cholesterol. For the developments of probiotic instant drinks, the application of dried Lactobacillus sp. Dad 13 had been studied. The purposes of the study were to prepare a dried Lactobacillus sp. Dad 13 and to study its properties to assimilate cholesterol and to deconjugate bile salts during storage. Preparation of dried cells was done by spray drying with various filler (skim, maltodextrin and rice flour). The dried cells were selected then stored at room temperature and 4-6 'C using vacum and nonvacum packaging. The cell viability, cholesterol assimilation and bile salt deconjugation were analysed every week for two months. The resuls of the study indicated that the population cell of Lactobacillus in skim, maltodextrin and rice flour filler were not significantly different at the number of 1.76 x l0'°, 6.3 x 10'., dan 2.62 x 10" CFU g' respectively. The highest yield of cell dried was obtained using maltodextrin. The cell viability and bile salt deconjugation of Lactobacillus in maltodextrin filter were stable after storage for two months in refrigerator temperature. The cholesterol assimilation of the dried cell was remain the same after one month storage at 4-6 'C.

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