Lactic Acid Bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus) in Yogurt Inhibit the Growth of Escherichia coli, Salmonella typhimurium, and Shigella sp. In Vitro
DOI:
https://doi.org/10.21776/ub.jkb.2021.031.04.2Keywords:
Diarrhea, Escherichia coli, Salmonella typhimurium, Shigella sp., yogurt Lactic Acid Bacteria (LAB)Abstract
Diarrhea is defecation with a frequency more often than usual (three times or more) a day (10 mL/kg/day) with a soft or liquid consistency, even in the form of water alone. Pathogenic bacteria, such as Escherichia coli, Salmonella typhimurium, and Shigella sp., play a role in many cases, to which antibiotics are prescribed as the first-line therapy. However, since antibiotic resistance cases are often found, preventive therapies are needed, such as consuming yogurt, which is produced through a fermentation process by lactic acid bacteria (LAB). This research aimed to determine the activity of lactic acid bacteria (Liactobacillus bulgaricus and Streptococcus thermophilus) in yogurt in inhibiting the growth of the pathogenic bacteria E. coli, S. typhimurium, and Shigella sp. The research applied in vitro with the liquid dilution test method and the true experimental design research method with post-test-only and control group design. The design was used to see the inhibitory effect of yogurt LAB on the growth of E. coli, S. typhimurium, and Shigell sp. to compare the effect of several different yogurt concentrations, namely 20%, 40%, 60%, and 80%. The results of the Least Significance Different analysis showed that there was a significant difference between yogurt with a concentration of 0% and that with various concentrations in inhibiting the growth of E. coli, S. typhimurium, and Shigella sp. with a p-value of <0.05. Whereas, there was no significant difference in the various concentrations of yogurt in inhibiting the growth of the three kinds of bacteria with a p-value of > 0.05.Â
Downloads
References
Meng Q, Liu X, Xie J, Xiao D, Wang Y, and Deng D. Epidemiological Characteristics of Bacillary Dysentery from 2009 to 2016 and Its Incidence Prediction Model Based on Meteorological Factors. Environmental Health and Preventive Medicine. 2019; 24(1): 1-10.
Maidarti and Anggraeni RD. Faktor-Faktor yang Berhubungan dengan Kejadian Diare pada Balita (Studi Kasus: Puskesmas Babakansari). Jurnal Keperawatan BSI. 2017; V(2): 110–120.
Sasongko H. Uji Resistensi Bakteri Escherichia Coli dari Sungai Boyong Kabupaten Sleman terhadap Antibiotik Amoksisilin. Jurnal Bioedukatika. 2014; 2(1): 25–29.
Astawan M, Tutik W, Suliantari, and Nababan YMS. Yogurt Sinbiotik Berbasis Probiotik Lokal dapat Mencegah Diare dan Mengubah Status Hematologi Tikus. Jurnal Veteriner. 2012; 13(2): 145–153.
Amin LZ. Tatalaksana Diare Akut. Continue Medical Education. 2015; 42(7): 504–508.
Rachman SD, Djajasoepena S, Kamara DS, et al. Kualitas Yogurt yang Dibuat dengan Kultur Dua (Lactobacillus bulgaricus dan Streptococcus thermophilus) dan Tiga Bakteri (Lactobacillus bulgaricus, Streptococcus thermophilus dan Lactobacillus acidophilus). Chimica et Natura Acta. 2015; 3(2): 76–79.
Jaya F, Kusumahadi D, and Amertaningtyas D. Pembuatan Minuman Probiotik (Yogurt) dari Proporsi Susu Sapi dan Kedelai dengan Isolat Lactobacillus casei dan Lactobacillus plantarum. Jurnal Ilmu Dan Teknologi Hasil Ternak. 2011; 6(1): 13–16.
Rahmah A, Suthama N, and Yunianto VD. Total Bakteri Asam Laktat dan Escherichia coli pada Ayam Broiler yang Diberi Campuran Herbal dalam Ransum. Animal Agriculture Journal. 2013; 2(3): 39–47.
Rahmiati and Mumpuni M. Eksplorasi Bakteri Asam Laktat Kandidat Probiotik dan Potensinya dalam Menghambat Bakteri Patogen. Elkawnie: Journal of Islamic Science and Technology. 2017; 3(2): 141–150.
Insyiroh U, Budi S, and Abduh M. Nilai pH, Keasaman, Citarasa, dan Kesukaan Susu Fermentasi dengan Penambahan Ekstrak Buah Nanas Asam Deskripsi. Jurnal Aplikasi Teknologi dan Pangan. 2014; 3(3): 114–116.
Wildman S, Cleopatra B, Jerome D, and Lea A. At a Glance/ Pharmacy Calculations. (Online) 2016. https://www.mathcentre.ac.uk/resources/uploaded/increasing-a-solution.pdf
Nielsen SS. Food Analysis. 4th Edition. New York: Springer; 2010; p. 219–220.
Rakasiwi BL and Soegihardjo CJ. Uji Aktivitas Antibakteri Ekstrak Etanolik Daging Buah Buni (Antidesma Bunius (L.) Spreng) terhadap Staphylococcus aureus ATCC 25922 dan Escherichia Coli ATCC 25923. Jurnal Farmasi Sains dan Komunitas. 2014; 11(1): 23–31.
Anisah. Media Alternatif Untuk Pertumbuhan Bakteri Menggunakan Sumber Karbohidrat yang Berbeda. [Thesis]. Universitas Muhammadiyah, Surakarta. 2015.
Pradhika I. Persayatan dan Perhitungan Koloni [Internet]. Laboratorium Standar. (Online) 2019. https://laboratoriumstandard.com/2019/04/16/persyaratan-dan-pelaporan-perhitungan-koloni/
Mulyadi M, Wuryanti, and Sarjono PR. Konsentrasi Hambat Minimum (KHM) Kadar Sampel Alang-Alang (Imperata cylindrica) dalam Etanol Melalui Metode Difusi Cakram. Jurnal Kimia Sains dan Aplikasi. 2017; 20(3): 130–135.
Riedel S, Hobden JA, Miller S, et al. Jawetz, Melnick and Adelberg's Medical Microbiology. 28th Edition. New York: McGraw Hill; 2019; p. 746–747.
Fitrianarni D, Ibrahim M, and Trimulyono G. Aktivitas Antibakteri Yogurt Susu Sapi dan Yogurt Susu Kedelai terhadap Shigella Dysenteriae secara In Vitro In Vitro. LenteraBio. 2014; 3: 97–102.
Dewi MA, Riyanti S, and Ganggi. Aktivitas Antimikroba Minuman Probiotik Sari Jambu Biji Merah (Psidium guajava L) terhadap Eschericia coli dan Shigella dysentriae. Jurnal Farmasi Galenika. 2015; 2(1): 22–29.
Hidayat IR, Kusrahayu, and Mulyani S. Total Lactic Acid Bacteria, pH Value and Organoleptic Properties of Drink Yogurt from Cow Milk Containing Mango Extract. Animal Agriculture Journal. 2013; 2(1): 160–167.
Downloads
Published
Issue
Section
License
Authors who publish with this journal agree to the following terms:- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
