By: Dian Kumala Ratna, Maria Marantha Evita W. , Endang S. Rahayu, Muhammad Nur Cahyanto, Rachma Wikandari, and Tyas Utami
ABSTRACT
This study aimed to isolate lactic acid bacteria (LAB) from Halloumi cheese produced by Mazaarat Artisan Cheese Indonesia, to evaluate their potential as a probiotics, and to identify them based on molecular characteristics. LAB were isolated from fresh milk, curd, and Halloumi cheese and identified their morphology and physiology. Screening of LAB isolates for probiotics candidates was mainly based on the resistance of simulated gastric juice, bile salts, antibacterial activities against pathogens, and the adhesion properties by hydrophobicity test. The selected LAB strains as probiotics candidates were then identified molecularly using 16S rRNA. From this study, 13 LAB isolates were obtained. Among 13 isolates, K3 isolate was the most potent as a probiotics candidate. This isolate had high tolerance for simulated gastric juice and bile salts, good ability to protect the gut against pathogenic bacteria since it has antibacterial activities and had ability to adhere to human epithelial cells. Based on molecular identification, this probiotics candidate was identified as Lactobacillus plantarum.
Key words: Halloumi cheese, Lactic acid bacteria, Lactobacillus plantarum, Probiotics.
*This poster was presented in The 6th International Conference of Indonesian Society for Lactic Acid Bacteria and Gut Microbiota (6th ISLAB) on 13th August 2021
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