Pengaruh Lama Inkubasi Soyghurt Menggunakan Inokulan dengan Penambahan Bifidobacterium sp. Terhadap Daya Hambat Bacillus cereus
Abstract: Lactic acid bacteria
(LAB) are used in the making of soyghurt such Lactobacillus bulgaricus,
Streptococcus thermophillus, and Bifidobacterium sp. with optimum growth temperature
at 36° - 37° C and the incubation time ranges from 1-2 days. LAB is known able
to produce bacteriocins that can inhibit pathogenic bacteria in the digestive
tract such as Bacillus cereus. The purpose of this study was to determine the
ratio of LAB on soyghurt on inhibition of B. cereus, determine the length of
incubation soyghurt with the addition of Bifidobacterium sp. on the growth of
B. cereus, and determine the effect of LAB concentrations and longer incubation
at soyghurt on the growth of B. cereus. The results show a comparison of LAB
(L. bulgaricus : S. thermophillus : Bifidobacterium sp.) 1: 1: 1 (K1) on
soyghurt able to inhibit B. cereus. Long incubation soyghurt with the addition
of Bifidobacterium sp. optimal at 24 hour on the growth of B. cereus. LAB concentration
with a long incubation at soyghurt not able to increase the growth inhibitory B.cereus.
Penulis: Ika Fitriani, Dyah
Fitri Kusharyati, dan P. Maria Hendrati
Kode Jurnal: jpbiologidd160195
