Functional Characteristics of Lactobacillus Fermentum Origin of Whey (Waste Processing) Dangke Products as Probiotic Candidate

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Hafsan
Fatmawati Nur
Muhammad Halifah Mustami
Khaerani Kiramang
Rahmaniah

Abstract

This study was aimed to determine the potential of isolates of waste Dangke-production, which is one of the traditional dairy products distinctive of South Sulawesi, i.e. the district Enrekang. Process of his production has left the waste in the form of Whey, which is a liquid or water part of milk that remains after the separation of curd as a coagulation form of milk protein with proteolytic enzymes. Lactic acid bacteria have been isolated from dangke is Lactobacillus fermentum is. Furthermore, as a local probiotic candidate, conducted many diagnostic examinations, i.e. isolates resistance to acidic pH, resistance to bile salts, the ability of aggregation and adhesion to the surface of the small intestine, and the inhibitory effect on pathogenic bacteria such as Salmonella thypi and Staphylococcus aureus. Examinations showed that L. fermentum isolated from Whey of Dangke has excellent potential to be developed as probiotics.  This potency is caused by resistance to acidic pH is pH 2, 3 and 4 as well as able to grow at a concentration of 0,1% bile salts and 0,3 % for 2 x 24-hour incubation with different degrees of growth. L. fermentum from Whey of Dangke been able to aggregate with a positive value indicated by the formation of aggregates which forms a precipitate in the base the tube and the supernatant look clear. L. fermentum isolates were also able to attach to the surface of the small intestine in vitro, as well as having the ability to inhibit the growth of pathogenic bacteria such as S. aureus and S. thypi.

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