Pustaka Ilmiah Universitas Padjadjaran

Abstrak

The Biofermentation Of Lactobacillus Acidophilus And Bifidobacterium On Milk Against The Activity Of Lipase And Mice Blood Cholesterol

The development in food fermentation technology allowed humans to use microbes ability optimally to increase the benefit of materials that could be damaged to products that could resist and have a high economical value. The aim of the research is to explore the effect of the fermentation with Lactobacillus acidophilus and Bifidobacterium against the ability to increase the activity of lipase and to decrease the cholesterol value of mice blood. Results indicated that the activity of lipase in milk fermented with Lactobacillus acidophilus and Bifidobacterium are 0.45 units/ml, and the cholesterol value is 169.5 mg/dl, compared with the Lactobacillus bulgaricus and Streptococcus thermophillus milk fermented that is 0.18 units/ml, and 224.3 mg/dl.