Bioprospecting of Lactobacillus sp. Starter Culture from Colostrum Breast Milk for Probiotic Milk Production from Soybeans

Mufti Hatur Rahmah, Masriany Masriany, Ramlah Ramlah, Isdaryanti Isdaryanti

Abstract


Lactobacillus sp. is a bacterium that naturally exists in various environments, including in breast milk colostrum. This bacterium belongs to a group of lactic acid bacteria that produce lactic acid as the main product of sugar fermentation so that it has probiotic properties that also play a role in the fermentation process. This study aims to produce probiotic milk using Lactobacillus sp isolates from breast milk colostrum  with soybean (Glycine max (L.) Merril.) as the base material and then test the total lactic acid content, pH value, reducing sugar and the number of lactic acid bacteria. The production of soybean fermented milk is based on the analysis of total lactic acid content by acid-base titration method with 0.1 N NaOH standard solution, pH value by using universal pH meter, reducing sugar test by spectrophotometric method of Nelson-Somogyi and the number of lactic acid bacteria by using Glucose Yeast Pepton Agar (GYPA) medium added with CaCO3 then calculated by using Standard Plate Count (SPC) method with TPC value (Total Plate Number) is 2.3. 1012 colonies/ml, 2.5.1012 colonies/ml, 4.5.1014 colonies/ml, 4.1.1014 colonies/ml. From the results of the study it is known that Lactobacillus sp isolates from breast milk colostrum fluid can ferment soybean milk (Glycine max (L.) Merril.)

Keywords


Lactobacillus sp. , Colostrum Breast Milk, Probiotic Milk, soybean, Glycine max

Full Text:

PDF

References


Adriani, L., Latipudin, D., & Lesmana, R. (2019). Effects of Fermented Milk and Soybean with Probiotic on Blood Lipid in Rats. IOP Conference Series: Earth and Environmental Science, 334(1). https://doi.org/10.1088/1755-1315/334/1/012063

Bangun, R. S. (2019). Pengaruh Fermentasi Bakteri Asam Laktat Terhadap Kadar Protein Susu Kedelai. Unnes, 1–68.

Eva, D., & Utami, C. (2014). Potensi Susu Kedelai Asam ( Soygurt ) Kaya Bioaktif Peptida Sebagai Antimikroba Potential of Acid Soymilk ( Soygurt ) of Rich Peptide Bioactive as Antimicrobial. Jurnal Penelitian Pertanian Terapan, 14(3), 158–166.

H. A. Jonathan, I. N. Fitriawati, I. I. Arief, M. S. Soenarno, & R. H. Mulyono. (2022). Fisikokimia, Mikrobiologi dan Organoleptik Yogurt Probiotik dengan Penambahan Buah merah (Pandanus conodeous L.). Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan, 10(1), 34–41. https://doi.org/10.29244/jipthp.10.1.34-41

Ladokun, O., & Oni, S. (2014). Fermented Milk Products from Different Milk Types. Food and Nutrition Sciences, 05(13), 1228–1233. https://doi.org/10.4236/fns.2014.513133

Laksito, D., Wijaya, R., & Nurfitriani, R. A. (2020). Kadar Laktosa, Gula Reduksi, dan Nilai pH Yoghurt dengan Penambahan Bekatul Selama 15 Hari Penyimpanan Refrigerasi. Jurnal Ilmu Peternakan Terapan, 3(2), 38–43. https://doi.org/10.25047/jipt.v3i2.1914

Liu, W., Chen, M., Duo, L., Wang, J., Guo, S., Sun, H., Menghe, B., & Zhang, H. (2020). Characterization of potentially probiotic lactic acid bacteria and bifidobacteria isolated from human colostrum. Journal of Dairy Science, 103(5), 4013–4025. https://doi.org/10.3168/jds.2019-17602

Nakagawa, R., Yabuuchi, H., Yasokawa, D., & Nagashima, K. (2015). Fermentation of soybean milk with Lactobacillus plantarum HOKKAIDO and its health function. Nippon Shokuhin Kagaku Kogaku Kaishi, 52(3), 140–143. https://doi.org/10.3136/nskkk.52.140

Nirmagustina, D. E., & Rani, H. (2013). Pengaruh Jenis Kedelai dan Jumlah Air terhadap Sifat Fisik, Organoleptik dan Kimia Susu Kedelai. Jurnal Teknologi Industri Dan Hasil Pertanian, 18(2), 168–174.

Niyibituronsa, M., Onyango, A. N., Gaidashova, S., Imathiu, S., Boevre, M. De, Leenknecht, D., Neirnck, E., Saeger, S. De, Vermeir, P., & Raes, K. (2019). The Growth of Different Probiotic Microorganisms in Soymilk from Different Soybean Varieties and their Effects on Anti-oxidant Activity and Oligosaccharide Content. Journal of Food Research, 8(1), 41. https://doi.org/10.5539/jfr.v8n1p41

Pujiati, & Novi Primiani, C. (2016). Analisis Kadar Gula Reduksi pada Fermentasi Kacang Gude (Cajanus cajan) oleh Aspergillus niger. Proceeding Biology Education Conference, 13(1), 832–835.

Rahmah, M. H. (2021). Uji Aktivitas Antibakteri Fraksi n-heksan dari Ekstrak Daun Meniran (phyllanthus niruri L.) Terhadap Pertumbuhan Bakteri salmonella sp. Saintifik, 7(2), 96–104. https://doi.org/10.31605/saintifik.v7i2.331

Ramadhany, S. D. (2015). Efektivitas Bakteri Asam Laktat dalam Fermentasi Susu Kedelai terhadap Penurunan Kadar Kolesterol. Jurnal Agromedicine, 2(3), 248–251. http://juke.kedokteran.unila.ac.id/index.php/agro/article/view/1354

Rossi, E., Roza, E., Sofyan, Y., Aritonang, S. N., & Purwati, E. (2018). Characterization of probiotics properties of lactobacillus from solid waste of soy milk production. Asian Journal of Microbiology, Biotechnology and Environmental Sciences, 20(3), 718–724.

Tiska, F. B., Sustiyah, A., & Al-Baarri, A. N. (2015). Total Bakteri Asam Laktat, Nilai pH, dan Adhesiveness Susu Bifidus Berbahan Baku Susu dari Peternakan yang Berbeda dengan Penambahan Ekstrak Buah-Buahan Lokal. Jurnal Teknologi Hasil Pertanian, 8(1). https://doi.org/10.20961/jthp.v0i0.12800




DOI: https://doi.org/10.36987/jpbn.v9i2.4427

Refbacks

  • There are currently no refbacks.


Copyright (c) 2023 Mufti Hatur Rahmah, Masriany Masriany

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Jurnal Pembelajaran dan Biologi Nukleus (JPBN) by LPPM Universitas Labuhanbatu is under a Creative Commons Attribution-ShareAlike 4.0 International License (CC BY - SA 4.0). Official contact: Rivo +6281362238917