The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks

Abstract. Rizal S, Suharyono, Nurainy F, Amela JR. 2020. The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks. Biodiversitas 21: 3826-3831. Synbiotic drinks from green grass jelly have shown a...

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Autores principales:	SAMSUL RIZAL, Suharyono Suharyono, Fibra Nuariny, Julfi Restu Amelia
Formato:	article
Lenguaje:	EN
Publicado:	MBI & UNS Solo 2020
Materias:	antibacterial activity, green grass jelly, pathogenic bacteria, synbiotic Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/e76ed3375cc94454b05c4876f0df2a8e
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spelling	oai:doaj.org-article:e76ed3375cc94454b05c4876f0df2a8e2021-11-22T12:17:57ZThe effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks1412-033X2085-472210.13057/biodiv/d210851https://doaj.org/article/e76ed3375cc94454b05c4876f0df2a8e2020-07-01T00:00:00Zhttps://smujo.id/biodiv/article/view/6166https://doaj.org/toc/1412-033Xhttps://doaj.org/toc/2085-4722Abstract. Rizal S, Suharyono, Nurainy F, Amela JR. 2020. The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks. Biodiversitas 21: 3826-3831. Synbiotic drinks from green grass jelly have shown antibacterial activity against pathogenic bacteria. These are usually stored at low temperatures to maintain their characteristics. The aim of this study was to determine the effect of storage at low temperature of 10°C on the viability of lactic acid bacteria (Lactobacillus casei) and the stability of the antibacterial activity in synbiotic drinks made of green grass jelly. Antibacterial activity of green grass jelly synbiotic drink was conducted against pathogenic bacteria (Staphylococcus aureus, Salmonella sp., Bacillus cereus, and Escherichia coli). The products were stored for 28 days at 10°C temperature. Observations on the antibacterial activity, pH value, total acid, and total lactic acid bacteria were carried out every 7 days. Antibacterial activity was evaluated using agar well diffusion method. The results showed that storage at low temperature (10 ± 2°C) for 28 days decreased the antibacterial activity and pH value but sharply increased total lactic acid bacteria (at 0 to 7 days of storage) in green grass jelly synbiotic drinks. Salmonella sp. showed the highest inhibition caused by the antibacterial agents in green grass jelly synbiotic drinks while the lowest inhibition was found on Staphylococcus aureus. During storage at low temperature, green grass jelly synbiotic drinks had a total of lactic acid bacteria that ranged from 9.51 to 10.10 (Log CFU/mL) or equal to 3.24x109-1.26x1010 CFU/mL; a total of lactic acid that ranged from 0.48% to 0.87%; and pH values that ranged from 3.78 to 4.08.SAMSUL RIZALSuharyono SuharyonoFibra NuarinyJulfi Restu AmeliaMBI & UNS Soloarticleantibacterial activity, green grass jelly, pathogenic bacteria, synbioticBiology (General)QH301-705.5ENBiodiversitas, Vol 21, Iss 8 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	antibacterial activity, green grass jelly, pathogenic bacteria, synbiotic Biology (General) QH301-705.5
spellingShingle	antibacterial activity, green grass jelly, pathogenic bacteria, synbiotic Biology (General) QH301-705.5 SAMSUL RIZAL Suharyono Suharyono Fibra Nuariny Julfi Restu Amelia The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks
description	Abstract. Rizal S, Suharyono, Nurainy F, Amela JR. 2020. The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks. Biodiversitas 21: 3826-3831. Synbiotic drinks from green grass jelly have shown antibacterial activity against pathogenic bacteria. These are usually stored at low temperatures to maintain their characteristics. The aim of this study was to determine the effect of storage at low temperature of 10°C on the viability of lactic acid bacteria (Lactobacillus casei) and the stability of the antibacterial activity in synbiotic drinks made of green grass jelly. Antibacterial activity of green grass jelly synbiotic drink was conducted against pathogenic bacteria (Staphylococcus aureus, Salmonella sp., Bacillus cereus, and Escherichia coli). The products were stored for 28 days at 10°C temperature. Observations on the antibacterial activity, pH value, total acid, and total lactic acid bacteria were carried out every 7 days. Antibacterial activity was evaluated using agar well diffusion method. The results showed that storage at low temperature (10 ± 2°C) for 28 days decreased the antibacterial activity and pH value but sharply increased total lactic acid bacteria (at 0 to 7 days of storage) in green grass jelly synbiotic drinks. Salmonella sp. showed the highest inhibition caused by the antibacterial agents in green grass jelly synbiotic drinks while the lowest inhibition was found on Staphylococcus aureus. During storage at low temperature, green grass jelly synbiotic drinks had a total of lactic acid bacteria that ranged from 9.51 to 10.10 (Log CFU/mL) or equal to 3.24x109-1.26x1010 CFU/mL; a total of lactic acid that ranged from 0.48% to 0.87%; and pH values that ranged from 3.78 to 4.08.
format	article
author	SAMSUL RIZAL Suharyono Suharyono Fibra Nuariny Julfi Restu Amelia
author_facet	SAMSUL RIZAL Suharyono Suharyono Fibra Nuariny Julfi Restu Amelia
author_sort	SAMSUL RIZAL
title	The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks
title_short	The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks
title_full	The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks
title_fullStr	The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks
title_full_unstemmed	The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks
title_sort	effects of low-temperature storage on the viability of lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks
publisher	MBI & UNS Solo
publishDate	2020
url	https://doaj.org/article/e76ed3375cc94454b05c4876f0df2a8e
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The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks

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