ISOLASI BAKTERI ASAM LAKTAT ASAL JUS NANAS SEBAGAI KANDIDAT PROBIOTIK
Article Sidebar
-
antioxidants, fermentation, Lactobacillus plantarum, pineapple juice, probiotics
Abstract
Lactic acid bacteria (LAB) are the main group of probiotic bacteria that widely used in fruit juice fermentation products. Fruit juice contains antioxidants that can prevent free radicals. The objective of this study was to identify LAB isolated from pineapple juice that possess probiotic properties and to analyze the antioxidant activity of pineapple juice after being fermented with the LAB. LAB isolates from pineapple juice were evaluated for their probiotic properties (tolerance to acidic conditions and bile salts, antimicrobial activity against pathogenic bacteria, and sensitivity to antibiotics) and their adherence properties (autoaggregation, coaggregation, and hydrophobicity). The best isolates obtained are then inoculated into pineapple juice. From 5 types of pineapple juice, 5 isolates with LAB characteristics were obtained, i.e NHC6, NHC7, NHC8, NHC9, and NPC1. Isolate NHC6 had a good tolerance to acidic conditions (pH 2) and 0,5% bile salt, had antimicrobial activity, was sensitive to ampicillin, showed the best adherance properties and was identified as Lactobacillus plantarum. L. plantarum NHC6 was then added to pineapple juice. Addition of L. plantarum NHC6 to pineapple juice reduced the ᵒBrix and pH values during incubation. After 24 hours of incubation, the antioxidant activity was 89,05%, with LAB growth of 8,33 log CFU/mL, thus 24 hours incubation was considered the best fermentation time for pineapple juice.
References
Budiari S, Maryati Y, Susilowati A, Mulyani H, Lotu-lung PDN. 2019. The effect of lactic acid fer-mentation in antioxidant activity and total poly-phenol contents of the banana (Musa acumi-nate Linn) juice. AIP Conf Proc 2175. DOI: 10.1063/1.5134588.
Divisekera DMWD, Samarasekera JKRR, Hettia-rachchi C, Gooneratne J, Choudhary MI, Gopa-lakrishnan S. 2019. Isolation and identification of lactic acid bacteria with probiotic potential from fermented flour of selected banana va-rieties grown in Sri Lanka. J Natl Sci Found Sri 47: 3-16. DOI: 10.4038/jnsfsr.v47i1.8922.
Ferreira EA, Siquera HE, Boas EVV, Hermes VS, Rios ADO. 2016. Bioactive compounds and an-tioxidant activity of pineapple fruit of different cultivars. Rev Bras Frutic 38: 1-7. DOI: 10.159 0/0100-29452016146.
Garcia EF, Luciano WA, Xavier DE, da Costa WC, Oliviera KD, Franco OL, Júnior MAD, Lucena BTL, Picão RC, Magnani M, Saarela M, de Souza EL. 2016. Identification of lactic acid bacteria in fruit pulp processing by products and potential probiotic properties of selected Lacto-bacillus strains. Front Microbiol 7: 1-11. DOI: 10.3389/fmicb.2016.01371.
Hamida F, Wiryawan KG, Meryandini A. 2015. Se-lection of lactic acid bacteria as probiotic candi-date for chicken. Media Peternakan 38: 138-144. DOI: 10.5398/medpet.2015.38.2.138.
Haque KMF, Yusof RM, Huq AKO, Khaleque HN. 2014. Antibiotic susceptibility of lactic acid bac-teria and Bifidobacteria. J Microbiol and Virol 4: 7-14.
Kachouri F, Ksontini H, Kraiem M, Setti K, Mach-meche M, Hamdi M. 2015. Involvement of anti-oxidant activity of Lactobacillus plantarum on functional properties of olive phenolic com-pounds. J Food Sci Technol 52: 7924-7933. DOI: 10.1007/s13197-015-1912-2.
Kos B, Šušković J, Vuković S, Šimpraga M, Frece J, Matošić S. 2003. Adhesion and aggregation ability of probiotic strain Lactobacillus acido-phillus M92. J Appl Microbiol 94: 981-987. DOI: 10.1046/j.1365-2672.2003.01915.x.
Lee KW, Park JY, Sa HD, Jeong JH, Jin DE, Heo HJ, Kim JH. 2014. Probiotic properties of Pedio-coccus strains isolated from jeotgals, salted and fermented korean sea-food. Anaerobe 28: 199-206. DOI: 10.1016/j.anaerobe.2014.06.013.
Li Z, Teng J, Lyu Y, Hu X, Zhao Y, Wang Z. 2018. Enhanced antioxidant activity for apple juice fer-mented with Lactobacillus plantarum ATCC14 917. Molecules 24: 1-12. DOI: 10.3390/molecu les24010051.
Marchesi JR, Sato T, Weightman AJ, Martin TA, Fry JC, Hiom SJ, Wade WG. 1998. Design and evaluation on useful bacterium-spesific PCR primers that amplify genes coding for bacterial 16S rRNA. Appl Environ Microbiol 64: 795-799. DOI: 10.1128/AEM.64.2.795-799.1998.
Panjaitan R, Nuraida L, Hariyadi RD. 2018. Seleksi isolat bakteri asam laktat asal tempe dan tape sebagai kandidat probiotik. J Teknol Industri Pangan 29: 175-184. DOI: 10.6066/jtip.2018. 29.2.175.
Perricone M, Bevilacqua A, Altieri C, Sinigaglia M, Corbo MR. 2015. Challenge for the production of probiotic fruit juices. Beverages 1: 95-103. DOI: 10.3390/beverages1020095.
Phong HX, Quyen MT, Thanh NN, Long BHD, Dung NTP. 2017. Selection of high acid producing lactic acid bacteria and potential application in pineapple juice fermentation. Bioprocess Eng 1: 58-64.
Shisheh S, Hashemiravan M, Jaktaji RP. 2014. Production of probiotic mixture of barberry and black cherry juice by lactic acid bacteria. Bull Env Pharmacol Life Sci 3: 53-61.
Sornplang P, Piyadeatsoontorn S. 2016. Probiotic isolates from unconventional sources. J Anim Sci Technol 52: 6112-6124. DOI: 10.1186/s407 81-016-0108-2.
Pisano MB, Patrignani F, Cosentino S, Guerzoni ME, Franz CMAP, Holzapfel WH. 2010. Diver-sity and functional properties of Lactobacillus plantarum-group strains isolated from Italian cheese product. Dairy Sci Technol 91: 65-76. DOI: 10.1051/dst/2010037.
Xu X, Luo D, Bao Y, Liao X, Wu J. 2018. Charac-terization of diversity and probiotic efficiency of the autochthonous lactic acid bacteria in the fer-mentation of selected raw fruit and vegetable juices. Front Microbiol 9: 2539. DOI: 10.3389/f micb.2018.02539.