CHARACTERIZATION OF PROBIOTICS PROPERTIES OF LACTOBACILLUS FROM SOLID WASTE OF SOY MILK PRODUCTIONEVY ROSSI, ELLY ROZA, YURNALIS SOFYAN, SALAM N. ARITONANG AND ENDANG PURWATI
Lactobacillus isolated from solid waste of soy milk production was a potential source of isolates as a starter for the processing of functional foods made from soybeans. Therefore Sixteen Lactobacillus spp. which was isolated from this waste were evaluated further to see their probiotics properties. The results showed that all lactobacillus had the different ability (P<0.05) to inhibit the growth of pathogenic bacteria Escherichia coli 0157, Staphylococcus aureus ATCC-25293 and Listeria monocytogenes EP01. Isolates A21.1 and A21.3 displayed very high tolerance to acidic conditions (pH 2.5 and 3), and The viability LABs in 0.3 and 0.5% oxgall for 0 hr ranged from 21.43-188.89% and 76.97-162.96%, respectively. All LAB isolates showed resistance to all the antibiotic discs texted namely Penicillin (10 g), Tetracycline (10g), Erythromycin (15 μg), Chloramphenicol (30 μg), Amoxicillin (25 μg), and Cefadroxil (15 μg), except for isolate A13.2 and A23.2 that were intermediate response to Amoxicillin. The conclusion of this study was all isolates were able to grow in acid condition (pH 2.5 and 3) and at 0.3 and 0.5% bile concentration. Based on Probiotic characteristics and 16S-RNA identification, LAB isolated from solid waste of soybean milk production were all Lactobacillus, and most of them were the plantarum strain
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