Pustaka Ilmiah Universitas Padjadjaran

Abstrak

The Effect Of Lactic Acid Bacteria Starter Cultures On The Quality 0f Yoghurt And Gastrointestinal Tract Ecosystem In Mice

This research was aimed to evaluate the implication effect of yoghurt microbes: Lactobacillus bulgaricus, Streptococcus thermophillus, Lactobacillus acidophilus, Bifidobacterium and their mixtures to intestine microflora on mice gastrointestinal tract. The method of manufacture and the composition of the cultures used for the fermentation of the milk vary from area to area. The time of fermentation depends on the temperature, the percentage of inoculation and the type of the culture. The percentage may vary from 0.5 to 5.0%, but usually the lower percentage is applied. Ellis trial used a Complete Random Design (CRD) with 4 treatments and each treatment was repeated 4 times; so there were 16 units and each unit consist of 5 mice and the total number of mice used were 80 . Results indicated that yoghurt with correct measurement of probiotic mixtures (Lactobacillus bulgaricus, Streptococcus thermophillus, Lactobacillus acidophilus, and Bifidobacterium ) has a good implementation in mice microfloral intestine; which increased the population of non patogenic microfloral, especially the mixture contained Lactobacillus acidophilus, and Bifidobacterium. They also decreased the population of pathogenic microflora such as micrococci in the mice colon , also Escherichia coli and Staphylococcus spp.on sensitivity reaction.