POTENSI BAKTERI ASAM LAKTAT ISOLAT LOKAL SEBAGAIAGENSIA PROBIOTIK DAN KETAHANANNYAPADA PROSES SPRAY DRYING

TL;DRAbstract

Lactic acid bacteria are the most important bacteria in food fermentation technology. Lactic acid bacteria can use for functional purpose such as development in probiotic products. Indonesia has so many traditional foods that fermented by lactic acid bacteria and has a potential as a probiotics. In order to preserve probiotics cultures, spray drying was use for this purpose. The objective of this study was to evaluate the probiotics potential from lactic acid bacteria isolated from Indonesian fermented foods and it�s resistance during spray drying. Ten isolate was tested for its antimicrobial activity against five pathogenic bacteria i.e A. hydrophilla, S. typhii, S. dysentri, E. coli OK111 and E. coli stable toxin. All lactic acid bacteria were able to inhibit pathogenic bacteria except for A. hydrophilla. S. dysentri was more susceptible bacteria, followed by E. coli OK111, E. coli stable toxin and S. typhii. All isolates were resistant to bile salts solution up to 3% during 4 an

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