Preliminary Selection of Potential Probiotic Lactic Acid Bacteria Isolated from Cocoa Beans (Theobroma cacao)

Biosfer: Jurnal Tadris Biologi

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Title Preliminary Selection of Potential Probiotic Lactic Acid Bacteria Isolated from Cocoa Beans (Theobroma cacao)
 
Creator Amarantini, Charis
Prakasita, Vinsa Cantya
Sema, Maria Trivonia
 
Subject Lactic acid bacteria; Probiotic; Theobroma cacao.
 
Description This study aims to isolate and identify LABs that spontaneously grow fermented cocoa beans that have the potential as probiotics. The isolation was carried out selectively using an MRS agar medium supplemented with 1% CaCO3. LAB's potential as a probiotic was selected based on the acid resistance test, bile salt resistance test, and antimicrobial activity test. The results showed that three isolates of lactic acid bacteria, namely strains K1B1, K2T2, and K3B4 were tolerant of gastric acid's pH conditions (pH 2.5, pH 3, and pH 4). They also can survive the bile salts (0.3%, 0, 5%, and 1%) and have antibacterial characteristics. The three isolates were identified as Lactobacillus Plantarum species (ID 99.9%).
 
Publisher UNIVERSITAS ISLAM NEGERI RADEN INTAN LAMPUNG
 
Contributor Fakultas Bioteknologi Universitas Kristen Duta Wacana yang mendanai penelitian ini pada tahun 2020 dengan nomor kontrak 118/D.01/Bio/2020.
 
Date 2021-07-14
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://ejournal.radenintan.ac.id/index.php/biosfer/article/view/7128
10.24042/biosfer.v12i1.7128
 
Source Biosfer: Jurnal Tadris Biologi; Vol 12, No 1 (2021): Biosfer: Jurnal Tadris Biologi; 1-8
Biosfer: Jurnal Tadris Biologi; Vol 12, No 1 (2021): Biosfer: Jurnal Tadris Biologi; 1-8
2580-4960
2086-5945
 
Language eng
 
Relation http://ejournal.radenintan.ac.id/index.php/biosfer/article/view/7128/4663
http://ejournal.radenintan.ac.id/index.php/biosfer/article/downloadSuppFile/7128/1275
 
Rights Copyright (c) 2021 Biosfer: Jurnal Tadris Biologi
https://creativecommons.org/licenses/by-sa/4.0
 

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