Strong Antimicrobial Acvitity of Lactic Acid Bacteria Isolated from Raw Goat Milk in Medan, North Sumatera, Against Staphylococcus aureus

Edy Fachrial, Harmileni Harmileni

Abstract


Biopreservation is a method of foods preservation using natural ingredients by inhibiting the growth of spoilage food bacteria. Lactic acid bacteria is a bacteria that utilize as food preservation because it produce antimicrobial agent including bacteriocin and also act as probiotic.  LAB could isolated from various natural source including raw milk. The aim of the study was to determined the antimicrobial activity of lactic acid bacteria (LAB) isolated from raw goat milk against food spoilage bacteria including Escherichia coli, Staphylococcus aureus, and Salmonella typhi. The result of the research indicated that the LAB isolated from raw goat milk(isolate EH1, EH2, EH3, EH4, EH5 and EH6) were Gram positive, homofermentative and negative in catalase test. The antimicrobial activity of LAB against indicator bacteria showed the strong antimicrobial activity against Staphylococcus aureus. The inhibition zone of EH1, EH2, EH3, EH4, EH5 and EH6 against S.aureus respectively were 19 mm ; 17,4 mm; 21,7 mm; 14,3 mm; 14,2 mm and 16 mm. The LAB isolates could not inhibit the growth of E.coli and S.typhi. It concluded that LAB isolated from raw goat milk has a potential as source of effective probiotic against Gram positive bacteria. 


Keywords


Lactic Acid Bacteria (LAB); raw goat milk; antimicrobial activity; food spoilage bacteria.

Full Text:

PDF

References


G. Pevere. “Infrared Nation.” The International Journal of Infrared Design, vol. 33, pp. 56-99, Jan. 1979.

RK.Pundir, S.Rana, N.Kashyap, A.Kaur. “Probiotic potential of lactic acid bacteria isolated from food samples : an in vitro study”. The International Journal of Infrared Design, vol 3(03), pp 085-093, Feb.2013

MA. Yusuf. “Lactic Acid Bacteria : “Bacteriocin Producer : A Mini Review”. IOSR Journal of Pharmacy, vol 3(4),pp 44-50, May. 2013

S.Syukur, E.Fachrial, Jamsari. “Isolation, Antimicrobial Activituy and Protein Bacteriocin Characterization of Lactic Acid Bacteria Isolated from Dadih in Solok, West Sumatera, Indonesia”. Research Journal of Pharmeceutical, Biological and Chemical Sciences, vol 5(6), pp 1096-1104, Nov.2014

M.Wassie and T.Wassie. “ Isolation and Identification of Lactic Acid Bacteria from Raw Goat Milk”. International Journal of Advanced Research, vol 3(8), pp 44-49, 2016

A.Bluma and I.Ciprovica. “ Diversity of Lactic Acid Bacteria in Raw Milk”.Research For Rural Development, vol (1), pp 157-161, 2015

NF. Paz, EG de Oliveira, MSN de Kairuz, AN Ramon.” Characterization of Goat Milk and Potentially Symbiotic non-fat Yogurt”. Food Science and Technology, vol (34) (3), pp 629-635, July-Sept, 2014

M. Devi, J Rebecca, S. Sumathy.” Bactericidal activity of the lactic acid bacteria Lactobacillus delbruekii”. Journal of Chemical and Pharmaceutical Research”.vol 5(2), pp 176-180, 2013

R.Goyal, H.Dhingra, P.Bajpai, N.Joshi.” Characterization of the Lactobacillus isolated from different curd samples”. Vol 11(9), pp 14448-14452, 2012

AN.Okpara, BN.Okolo, JO,Ugwuanyi.”Antimicrobial activities of lactic acid bacteria isolated from akamu and kunun-zaki (cereal based non-alcoholic beverages) in Nigeria”. Vol 13(29), pp 2977-2984, July 2014.

JL. Arques, E. Rodriguesz, S.Langa, JM. Landete, M.Medina. “Antimicrobial Activity of Lactic Acid Bacteria in Dairy Products and Gut : Effect on Pathogens”. Biomed Research International, pp 1-9, 2015


Refbacks

  • There are currently no refbacks.

Comments on this article

View all comments


 
  
 

 

  


About ASRJETS | Privacy PolicyTerms & Conditions | Contact Us | DisclaimerFAQs 

ASRJETS is published by (GSSRR).