Potential of Fermented Leek (Allium porrum L.) Cultured by Lactobacillus plantarum B1765 to Deliver Probiotics
The aim of this research is to study the probiotic properties of L.plantarum B1765 including the growth resistance at digestive tract pH, bile salts, antibiotics and invasion to pathogenic bacteria of Staphylococcus aureus and Escherichia coli in vitro. The potential of leek (Allium porrum L.) as a...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2021-01-01
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| Series: | E3S Web of Conferences |
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| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/104/e3sconf_icstunkhair2021_01012.pdf |
| _version_ | 1818084842227630080 |
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| author | Wikandari Prima Retno Juniariani Renita Eka Sujadmiko Wijo Kongko Kartika Yudha |
| author_facet | Wikandari Prima Retno Juniariani Renita Eka Sujadmiko Wijo Kongko Kartika Yudha |
| author_sort | Wikandari Prima Retno |
| collection | DOAJ |
| description | The aim of this research is to study the probiotic properties of L.plantarum B1765 including the growth resistance at digestive tract pH, bile salts, antibiotics and invasion to pathogenic bacteria of Staphylococcus aureus and Escherichia coli in vitro. The potential of leek (Allium porrum L.) as a probiotic agent then were studied by inoculated the L.plantarum B1765 into pieces of leek and were fermented for 0, 6, 12, 18, 24 and 30 h at 37°C. The growth, pH and total acid then were identified. The results showed that L.plantarum B1765 had probiotic characteristics, namely resistance to gastrointestinal pH and bile salts with viability of more than 90%, showed a strong bactericidal against S. aureus and moderate to E. coli. In addition, L. plantarum B1765 can survive at 50 ppm of amoxicillin. The L.plantarum B1765 probiotic growth well in leek as indicated by its optimum growth reach to 1.17 x 108 CFU / mL for 6 hours of fermentation, an increase of 1 log cycle from the initial conditions of inoculation. A decrease in pH to 3.24 and an increase in TAT of 0.393%. L.plantarum B1765 is a potentially probiotics candidate and fermented leek could be an agent to deliver the L.plantarum B1765. |
| first_indexed | 2024-12-10T20:00:19Z |
| format | Article |
| id | doaj.art-ae91a8cf38bb428fab1c8abd233803bc |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-12-10T20:00:19Z |
| publishDate | 2021-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-ae91a8cf38bb428fab1c8abd233803bc2022-12-22T01:35:32ZengEDP SciencesE3S Web of Conferences2267-12422021-01-013280101210.1051/e3sconf/202132801012e3sconf_icstunkhair2021_01012Potential of Fermented Leek (Allium porrum L.) Cultured by Lactobacillus plantarum B1765 to Deliver ProbioticsWikandari Prima Retno0Juniariani Renita Eka1Sujadmiko Wijo Kongko Kartika Yudha2Chemistry Department, Faculty of Natural Science and Mathematics, Universitas Negeri SurabayaChemistry Department, Faculty of Natural Science and Mathematics, Universitas Negeri SurabayaChemistry Department, Faculty of Natural Science and Mathematics, Universitas Negeri SurabayaThe aim of this research is to study the probiotic properties of L.plantarum B1765 including the growth resistance at digestive tract pH, bile salts, antibiotics and invasion to pathogenic bacteria of Staphylococcus aureus and Escherichia coli in vitro. The potential of leek (Allium porrum L.) as a probiotic agent then were studied by inoculated the L.plantarum B1765 into pieces of leek and were fermented for 0, 6, 12, 18, 24 and 30 h at 37°C. The growth, pH and total acid then were identified. The results showed that L.plantarum B1765 had probiotic characteristics, namely resistance to gastrointestinal pH and bile salts with viability of more than 90%, showed a strong bactericidal against S. aureus and moderate to E. coli. In addition, L. plantarum B1765 can survive at 50 ppm of amoxicillin. The L.plantarum B1765 probiotic growth well in leek as indicated by its optimum growth reach to 1.17 x 108 CFU / mL for 6 hours of fermentation, an increase of 1 log cycle from the initial conditions of inoculation. A decrease in pH to 3.24 and an increase in TAT of 0.393%. L.plantarum B1765 is a potentially probiotics candidate and fermented leek could be an agent to deliver the L.plantarum B1765.https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/104/e3sconf_icstunkhair2021_01012.pdfuv-vis spectrophotometryantioxidant activityphytochemical screening |
| spellingShingle | Wikandari Prima Retno Juniariani Renita Eka Sujadmiko Wijo Kongko Kartika Yudha Potential of Fermented Leek (Allium porrum L.) Cultured by Lactobacillus plantarum B1765 to Deliver Probiotics E3S Web of Conferences uv-vis spectrophotometry antioxidant activity phytochemical screening |
| title | Potential of Fermented Leek (Allium porrum L.) Cultured by Lactobacillus plantarum B1765 to Deliver Probiotics |
| title_full | Potential of Fermented Leek (Allium porrum L.) Cultured by Lactobacillus plantarum B1765 to Deliver Probiotics |
| title_fullStr | Potential of Fermented Leek (Allium porrum L.) Cultured by Lactobacillus plantarum B1765 to Deliver Probiotics |
| title_full_unstemmed | Potential of Fermented Leek (Allium porrum L.) Cultured by Lactobacillus plantarum B1765 to Deliver Probiotics |
| title_short | Potential of Fermented Leek (Allium porrum L.) Cultured by Lactobacillus plantarum B1765 to Deliver Probiotics |
| title_sort | potential of fermented leek allium porrum l cultured by lactobacillus plantarum b1765 to deliver probiotics |
| topic | uv-vis spectrophotometry antioxidant activity phytochemical screening |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/104/e3sconf_icstunkhair2021_01012.pdf |
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