RESISTANCE OF LACTIC ACID BACTERIA ISOLATED FROM INDONESIAN FERMENTED FOODS IN SIMULATED GASTRIC JUICE AND BILE SOLUTION
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Agung Yogeswara
Endang Rahayu
Tyas Utami
Abstract
The aim of this research was to study the viability of lactic acid bacteria isolated from Indonesian fermented foods in simulated gastric juice and bile solution. ten isolates i.eL. plantarumMut 13, T3, Dad 13, Mut 7, S. thermophillusMut 14, Mut 15, Mut 20, Mut 29, Dad 11 and L. acidophilus SNP2 were exposed to simulated gastric juice (pH 1,5, 2,0 and 3,0) and bile solution (1,5%, 2%, 3%). All isolated were tolerant to bile solution (1,5%, 2% and 3%) during 4 hours and 6 hours incubation. three isolates S. thermophillusMut 29, Dad 11 and L. plantarumMut 13 were more susceptible to 2% bile solution.
During exposure in simulated gastric juice,all isolates could not survive in simulated gastric juice pH 1,5 in 4 and 6 hours incubation. All isolates were tolerant in simulated gastric juice pH 2,0 during 4 hours of incubation and gave a lower population reduction i.e 3 log cycle up to 2 log cyle. After 6 hours of incubation six isolates (L. sake Mut 13, S. thermophillusMut 14, Mut 15, Mut 20, Mut 29 and =Streptococcus sp. Dad 11) exhibiteda significant decrease 7 log cycle up to 5 log cycle. Streptococcus sp Dad 11 was more susceptible to simulated gastric juice pH 2,0 during exposure for 4 and 6 hours incubation. All isolates exhibit high resistance in simulated gastric juice pH 3,0 during 4 hours of incubation. During 6 hours of incubation, four isolates (S. thermophillusMut 14, Mut 15, Mut 20 and Mut 29) decrease 5 log cycle. This research has shown that lactic acid bacteria isolated from Indonesian fermented foods has a potential to be a probiotic candidate (resistance in high pH and bile solution).
Keyword: Resistance, simulated gastric juice
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