alexa Antimicrobial Properties and Lactase Activities from Selected Probiotic <em>Lactobacillus brevis </em>Associated With Green Cacao Fermentation in West Sumatra, Indonesia| Abstract

ISSN: 2329-8901

Journal of Probiotics & Health

  • Research Article   
  • J Prob Health 2013, Vol 1(4): 113
  • DOI: 10.4172/2329-8901.1000113

Antimicrobial Properties and Lactase Activities from Selected Probiotic Lactobacillus brevis Associated With Green Cacao Fermentation in West Sumatra, Indonesia

Sumaryati Syukur1*, Benrward Bisping2, Zozy Aneloi Noli3 and Endang Purwati4
1Laboratory of Biotechnology, Departement of Chemistry, Faculty of Math and Natural Sciences, University of Andalas, Padang 25163, Indonesia
2Laboratories of Biotechnology and Microbiology, University of Hamburg, Germany
3Laboratory of Plant Fisiology, University of Andalas, Padang, Indonesia
4Laboratory of Biotechnology, Departement of Animal Nutrition, Faculty of Animal Husbandary, University of Andalas, Padang 25163, Indonesia
*Corresponding Author : Sumaryati Syukur, Laboratory of Biotechnology, Departement of Chemistry, Faculty of Math and Natural Sciences, University of Andalas, Padang 25163, Indonesia, Email: [email protected], [email protected]

Received Date: Jul 29, 2013 / Accepted Date: Sep 27, 2013 / Published Date: Sep 30, 2013

Abstract

Lactase activity is very important enzyme for Lactose Intolerant people. The lactic acid bacteria selected for use as Probiotic bacteria should be able to tolerate many organotoxic or heavy metal toxicities in intestine at least for 90 minute, attach to the epithelium, and grow in the lower intestinal tract before they can start providing any health benefits. The Green varieties of cacao fruits were used for cacao bean fermentation. The cacao bean covers with white pulp containing fructose, e.g. 42 mg/g, glucose 24 mg/g and sucrose 21 mg/g, as carbon source of Lactic Acid Bacteria (LAB). Screening of LAB was carried out after 24-36 h during spontaneous fermentation. This paper aims to find potential LAB resistant acid pH and producing potential antimicrobial and showing high protease/lactase activities. The medium of de Man, Ragosa, and Sharpe (MRS) were used to screen LAB, and 63 colonies were found. The screening of isolates is based on LAB survival growth in acid pH ranges (2.0; 2.5 and 3.0) and body temperature (37°C). For Antimicrobial experiments were used pathogen bacterial E. coli and Salmonela (Unand Collection) as indicator strain. Six isolate were conformed as strong antimicrobial and selected as potential for producing protease (lactase) using specific Triple Sugar Iron Agar (TSIA) medium. The isolate G3 and G6 were selected for further enzyme protease delivered with 2% Skim Milk as a protein subsrate. The results showed, the maximum amount of protease activity potential from isolate G6 in acid pH (3.0) were calculated as 0.0088 and protease activity 1.1795 Unit/mL, while the optimum of protease activity was found at pH (6.0) calculated protease activity 3.150 Unit/mL. This study could explain the possibility of using potential isolate G6 LAB as Probiotic for dairy or food Industry and supplement tablet. There is no report so far concerning this topic and potential isolate G6, with high antimicrobial or wide pH of protease. The study will continue to purify antimicrobial Bacteriocin and amino acid structure determination. The G6 isolate was 95% polymorphism with Lactobacillus brevis.

Keywords: Antimicrobial; Lactobacillus brevis; Protease; Theobroma cacao Linn

Citation: Syukur S, Bisping B, Noli ZA, Purwati E (2013) Antimicrobial Properties and Lactase Activities from Selected Probiotic Lactobacillus brevis Associated With Green Cacao Fermentation in West Sumatra, Indonesia. J Prob Health 1: 113. Doi: 10.4172/2329-8901.1000113

Copyright: ©2013 Syukur S, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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