scholarly journals Antioxidant Activity, Fiber, Acidity (pH), and Population of Lactic Acid Bacteria in Green Juice as Functional Beverages

2020 ◽  
Vol 2 ◽  
pp. 00005
Author(s):  
Ni Wayan Nursini ◽  
Komang Lina Venti ◽  
I Gusti Ayu Wita
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gravimetric Method ◽  
The Other ◽  
Crude Fiber ◽  
Plate Method ◽  
Dpph Method ◽  
Functional Beverages ◽  
Β Carotene

<p><span style="line-height: 107%;">Bok choy (<i>Brassica rapa </i>L) is a vegetable group of <i>Brassicaceae </i>which still a family with Chinese vegetables. It contains phytochemical substances such as carotenoids, </span><span lang="EN" style="line-height: 107%;">β-carotene</span><span style="line-height: 107%;">, and glucosinolates which are a source of antioxidant. Bok choy can be processed into juice. The purpose of this research is to determine the content of the antioxidant activity, fiber, acidity (pH) and population of lactic acid bacteria in each formulation. The other ingredients added in making this green juice are yogurt and honey made into 5 formulations. The analysis of this research was the analysis of antioxidant activity content using DPPH method (2.2, -diphenyl-1- picrylhydrazyl), crude fiber contents analysis using gravimetric method, pH analysis using pH meter and analysis of lactic acid bacteria using spread plate method. The result obtained is the highest content of the antioxidant activity was found in formulation 5 consist of 30 g yogurt, 15 g honey and 50 g bok choy with 35,198 ± 0,057%. The content of crude fiber ranged from (0,447 ± 0,046) g to (0,507 ± 0,058) g. The highest of acidity (pH) is in formulation 1 which consists of 10 g of yogurt, 15 g of honey and 50 g of bok choy at 5,50 ± 0,040. The highest population content of lactic acid bacteria in formulation 5 consists of 30 g yogurt, 15 g honey and 50 g bok choy at 2,8 x 106cfu/mL. Therefore, green juice can be used as functional drinks.</span><br> </p>

scholarly journals Antioxidant and Cytotoxic Activities of Lactic Acid Bacteria on Colorectal Cancer WiDr Cell Line

2021 ◽  
Vol 12 (1) ◽  
pp. 28
Author(s):  
Popi Hadi Wisnuwardhani ◽  
Ratih Asmana Ningrum ◽  
Apon Zaenal Mustopa ◽  
Leggina Rezzy Vanggi ◽  
Kudianawati Kudianawati Kudianawati
Keyword(s):  
Colorectal Cancer ◽  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cell Line ◽  
Fermented Food ◽  
Cytotoxic Activities ◽  
Cytotoxicity Activity ◽  
Dpph Method ◽  
Widr Cell

Colorectal cancer (CRC) is one of the leading causes of cancer and cancer-related deaths worldwide. Lactic acid bacteria (LAB) are bacteria that have potential activity as an inhibitor of the growth of colorectal cancer, and also has been widely used and was very useful for consumption. In our previous study, we isolated various LAB from Indonesian traditional fermented food. This study aims to determine the potential of LAB as an anticancer agent by determining the antioxidant activity and cytotoxicity assay of colon cancer in the WiDr cell line. This study used extracellular extract of various LAB. We use the Diphenylpicrylhydrazyl (DPPH) method to determine the antioxidant activity and 3-(4,5'dimethylihiazol-2-yl),2.5-di-phenyl-relrrzolium bromid (MTT) assay to study cytotoxicity activity. The viability cell staining also applied to detect unviable cells. The results informed that the highest antioxidant activity was shown by S.34 LAB with 81% activity. The S.34 also showed cytotoxicity activity with 73% of WiDr viable cell at a concentration of 200 μg/mL of LAB extract. Based on the results of the study, it can be concluded that the S.34 LAB from Bekasam may inhibit the proliferation of WiDr cell lines and It had the highest antioxidant activity comparing to other LAB samples.Keywords: Lactic Acid Bacteria, colorectal cancer, anticancer, antioxidant, WiDr cells.

scholarly journals Antioxidant Activities and Profile of Amino Acid of Yoghurt from Beef Milk Fermentation with Dadih Starter

2021 ◽  
Vol 7 (1) ◽  
pp. 58-68
Author(s):  
Sri Yadial Chalid ◽  
Pratiwi Nur Kinasih ◽  
Fitriah Hatiningsih ◽  
Tarso Rudiana
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Antioxidant Activities ◽  
Plate Count ◽  
Cell Counts ◽  
Dpph Method

Dadih is naturally fermented buffalo milk in bamboo tubes and known to have antioxidant, antibacterial, and antihypertensive activity. Lactic acid bacteria in dadih can use as a starter to produce yogurt. The study aimed to produce yogurt of cow's milk with dadih as a starter, to determine the antioxidant activity and amino acid composition. Dadih is added with concentration variation of  2.5; 5; 7.5 and 10% (v/v) and it fermented for 48 hours at room temperature. Lactic acid bacteria cell counts of dadih were calculated by the total plate count method. Yogurt was tested by organoleptics with 33 panelists and proximate analysis water, ash, fat and protein contens based on the Association of Official Analytical Chemist (AOAC) in 2005. Antioxidant activities of yogurt were tested by DPPH method (1,1-diphenyl-2-picrylhydrazyl). Amino acid composition of yogurt was analyzed using ultra performance liquid chromatography (UPLC). The research result of amount of LAB on dadih are 1.01 x 1011 CFU/mL, has fulfilled the requirements of SNI 2981: 2009. Yogurt produced with the addition of dadih by 10% (v/v) is most accepted by panelists. The highest antioxidant activity was obtained by yogurt with 2.5% addition of dadih with IC50 value of 78.28 ppm. Yogurt almost contain all essential and non-essensial amino acids including tyrosine and phenylalanine as the antioxidants. Measurement of water, ash, protein and fat content in the sample meets the requirements of SNI 2981: 2009. 

scholarly journals Antioxidant Activities and Profile of Amino Acid of Yoghurt from Beef Milk Fermentation with Dadih Starter

2021 ◽  
Vol 1 (1) ◽  
pp. 58-68
Author(s):  
Sri Yadial Chalid ◽  
Pratiwi Nur Kinasih ◽  
Fitriah Hatiningsih ◽  
Tarso Rudiana
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Antioxidant Activities ◽  
Plate Count ◽  
Cell Counts ◽  
Dpph Method

Dadih is naturally fermented buffalo milk in bamboo tubes and known to have antioxidant, antibacterial, and antihypertensive activity. Lactic acid bacteria in dadih can use as a starter to produce yogurt. The study aimed to produce yogurt of cow's milk with dadih as a starter, to determine the antioxidant activity and amino acid composition. Dadih is added with concentration variation of  2.5; 5; 7.5 and 10% (v/v) and it fermented for 48 hours at room temperature. Lactic acid bacteria cell counts of dadih were calculated by the total plate count method. Yogurt was tested by organoleptics with 33 panelists and proximate analysis water, ash, fat and protein contens based on the Association of Official Analytical Chemist (AOAC) in 2005. Antioxidant activities of yogurt were tested by DPPH method (1,1-diphenyl-2-picrylhydrazyl). Amino acid composition of yogurt was analyzed using ultra performance liquid chromatography (UPLC). The research result of amount of LAB on dadih are 1.01 x 1011 CFU/mL, has fulfilled the requirements of SNI 2981: 2009. Yogurt produced with the addition of dadih by 10% (v/v) is most accepted by panelists. The highest antioxidant activity was obtained by yogurt with 2.5% addition of dadih with IC50 value of 78.28 ppm. Yogurt almost contain all essential and non-essensial amino acids including tyrosine and phenylalanine as the antioxidants. Measurement of water, ash, protein and fat content in the sample meets the requirements of SNI 2981: 2009. 

scholarly journals Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese-Ddukbokki Rice Cake

2021 ◽  
Vol 9 (5) ◽  
pp. 1044
Author(s):  
Jeong A Kim ◽  
Geun Su Kim ◽  
Se Mi Choi ◽  
Myeong Seon Kim ◽  
Do Young Kwon ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Leuconostoc Mesenteroides ◽  
The Other ◽  
Rice Cake ◽  
Two Samples ◽  
High Protease Activity

Hardening of cheese is one of major issues that degrade the quality of Home Meal Replacement (HMR) foods containing cheese such as Cheese-ddukbokki rice cake (CD, stir-fried rice cakes with shredded cheese). The quality of cheese, such as pH, proteolytic, and flavor properties, depends on various lactic acid bacteria (LAB) used in cheese fermentation. The hardening of cheese is also caused by LAB. In this study, various LAB strains were isolated from CD samples that showed rapid hardening. The correlation of LAB with the hardening of cheese was investigated. Seven of the CD samples with different manufacturing dates were collected and tested for hardening properties of cheese. Among them, strong-hardening of cheese was confirmed for two samples and weak-hardening was confirmed for one sample. All LAB in two strong-hardening samples and 40% of LAB in one weak-hardening sample were identified as Latilactobacillus curvatus. On the other hand, most LAB in normal cheese samples were identified as Leuconostoc mesenteroides and Lactobacillus casei. We prepared cheese samples in which L. curvatus (LC-CD) and L. mesenteroides (LM-CD) were most dominant, respectively. Each CD made of the prepared cheese was subjected to quality test for 50 days at 10 °C. Hardening of cheese with LC-CD dominant appeared at 30 days. However, hardening of cheese with LM-CD dominant did not appear until 50 days. The pH of the LC-CD was 5.18 ± 0.04 at 30 days, lower than that of LM-CD. The proteolytic activity of LC-CD sample was 2993.67 ± 246.17 units/g, higher than that of LM-CD sample (1421.67 ± 174.5 units/g). These results indicate that high acid production and high protease activity of L. curvatus might have caused hardening of cheese.

618. Host-phage relationship of cheese starter organisms: I. Interaction of phage races with a strain of Streptococcus lactis and its lysogenic and resistant derivatives

1956 ◽  
Vol 23 (1) ◽  
pp. 120-125 ◽  
Author(s):  
J. Czulak ◽  
Jill Naylor
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Strain ◽  
Acquired Resistance ◽  
Secondary Growth ◽  
The Other ◽  
Physiological Changes ◽  
Streptococcus Lactis ◽  
Lysogenic Culture ◽  
Relationship Of

A lysogenic culture, prepared in the laboratory from a strain of Streptococcus lactis, was used as a cheese starter in commercial factories. It was attacked in turn by two other unrelated phage races. The lysogenic condition, which involved slight morphological and physiological changes, persisted in the subsequent forms resistant to one or both the new phage races. Acquired resistance to any one of the three phages did not protect the culture from the other two phages.In nature such interactions between phage races and lactic acid bacteria must be constantly taking place, giving rise to similarly related strains.Two of the three phage races produced spreading haloes around their plaques due to a lysin released during phage action. The lysin may also interfere with the survival of secondary growth after attack by these phage races. Production of this type of lysin is thus a property of the phage race and not of the bacterial strain.

Enzymatic and antioxidant activity of camel milk fermented with different strains of lactic acid bacteria

2020 ◽  
Vol 27 (2) ◽  
pp. 193-200
Author(s):  
Vinay Kumar Mehra ◽  
Raghvendar Singh ◽  
Devendra Kumar ◽  
Rakesh Poonia
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Camel Milk ◽  
Different Strains

scholarly journals Pengembangan Hybrid Tepung Ubi Jalar Kaya Antioksidan

2019 ◽  
Vol 10 (2) ◽  
pp. 153
Author(s):  
Sefanadia Putri
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sweet Potato ◽  
Block Design ◽  
Acetobacter Xylinum ◽  
Potato Flour ◽  
Total Carbohydrate ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

<p>Sweet potato is one type of tubers found in Indonesia. <em>Hybrid</em> of sweet potato flour is obtained from the modification of the processing by fermentation using lactic acid bacteria. The purpose of this study was to determine the nutritional and antioxidant content of various types of <em>hybrid</em> sweet potato flour. This research is an experimental laboratory with a true-experiment design. The experiment was arranged in a complete randomized block design (RCB) with three replications. The treatments are 6 types of sweet potatoes which include purple sweet potato Var.Antin 1, purple sweet potato val.local, white sweet potato, orange sweet potato, Japanese purple sweet potato Var.Ayamurasaki and cilembu sweet potato. The study included the fermentation process using lactic acid bacteria (Acetobacter xylinum) addition concentration of 5%, siege, analysis of nutrient content (water, ash, protein, fat, fiber and carbohydrates) and antioxidant activity of various types of <em>hybrid</em> sweet potato flour. The results showed that various types of <em>hybrid</em> sweet potato flour significantly affect the nutritional content which includes water content, ash content, fat content, protein content, fiber content and total carbohydrate. The result of antioxidant activity in various types of <em>hybrid</em> sweet potato flour after fermentation treatment in a concentration of 5% Acetobacter xylinum ranged from 29,383-53.7929%. The lowest value obtained at cilembu <em>hybrid</em> sweet potato flour and the highest value was obtained from the Japanese <em>hybrid</em> sweet potato flour var.Ayamurasaki.</p>

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