Aim: This study aimed at optimizing γ-aminobutyric acid (GABA) production using lactic acid bacteria (LAB) of an Indonesian indigenous fermented buffalo milk (dadih) origin. This study utilized LAB previously cultured from dadih that has the ability to produce GABA. Materials and Methods: The study started with the identification of selected LAB by 16S rRNA, followed by optimization of GABA production by culture conditions using different initial pH, temperature, glutamate concentration, incubation time, carbon, and nitrogen sources. 16S rRNA polymerase chain reaction and analysis by phylogenetic were used to identify Lactobacillus plantarum (coded as N5) responsible for the production of GABA. Results: GABA production by high-performance liquid chromatography was highest at pH of 5.5, temperature of 36°C, glutamate concentration of 500 mM, and incubation time of 84 h. Peptone and glucose served as the nitrogen and carbon sources, respectively, whereas GABA was produced at optimum fermentation condition of 211.169 mM. Conclusion: Production of GABA by L. plantarum N5 was influenced by initial pH of 5.5, glutamic acid concentration, nitrogen source, glucose as carbon source, and incubation temperature and time. Keywords: fermented buffalo milk, Indonesian indigenous product, lactic acid bacteria, γ-aminobutyric acid.

Background and Aim: Probiotics play an important role in maintaining a healthy gut and consequently promote good health. This study aimed to find novel probiotic lactic acid bacteria (LAB) from indigenous fermented foods of West Sumatera, Indonesia. Materials and Methods: This study utilized 10 LAB previously isolated from fermented buffalo milk (dadih), fermented fish (budu), and fermented cassava (tape) which have the ability to produce gamma-aminobutyric acid. The study commenced with the screening of LAB for certain properties, such as resistance to acid and bile salts, adhesion to mucosal surface, and antagonism against enteric pathogens (Escherichia coli, Salmonella Enteritidis, and Staphylococcus aureus). The promising isolates were identified through biochemical and gram staining methods. Results: All isolates in this study were potential novel probiotics. They survived at a pH level of 2.5 for 3 h (55.27-98.18%) and 6 h (50.98-84.91%). Survival in bile at a concentration of 0.3% was 39.90-58.61% and the survival rate was 28.38- 52.11% at a concentration of 0.5%. The inhibitory diameter ranged from 8.75 to 11.54 mm for E. coli, 7.02 to 13.42 mm for S. aureus, and 12.49 to 19.00 mm for S. Enteritidis. All the isolates (84.5-92%) exhibited the ability to adhere to mucosal surfaces. This study revealed that all the isolates were potential probiotics but N16 proved to be superior because it was viable at a pH level of 2 (84.91%) and it had a good survival rate in bile salts assay (55.07%). This isolate was identified as Lactobacillus spp., Gram-positive bacilli bacteria, and tested negative in both the catalase and oxidase tests. Conclusion: All the isolates in this study may be used as probiotics, with isolate N16 (Lactobacillus spp.) as the most promising novel probiotic for poultry applications based on its ability to inhibit pathogenic bacteria.

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This research aims to looking for 2 candidates from the new probioticlactic acid bacteria fermented food origin. This study uses seven isolates were isolated from whey, cassava, and fish budu. 7 isolates have been tested potential as a producer of glutamic acid but not known as a candidate probiotic petensinya. This study uses a completely randomized design, each repeated 3 times with 5 stages of the research are: 1) Testing capability isolates at low pH (pH 2.5); 2) testing the ability of isolates in bile (0.3 and 0.5%); 3) Viability isolates 4) Testing capability isolates in killing the pathogenic bacteria (Escherichia coli, Staphylococcus aureus and Salmonella enteritidis). The results showed the 7 isolates can be used as a probiotic candidates with the results of the resistance to pH 2.5 for 3 hours is 63.91-92.75% and the 6 hour incubation is 48,76-72.44%, resistance to bile salt concentration of 0.3% showed resistance to 22.86-83.57% and a concentration of 0.5% showed resistance 18.35-72,77%, 81.05-92.67% viability and inhibitory effect on the bacteria Escherichia coli is 7:33 to 12:01 mm, is 11:11 to 14:05 mm Staphylococcus aureus and Salmonella enteritidis is 12:02 to 18:08 mm. From 7 isolates after penseleksian ability as a candidate probiotic mixture then isolate F6 from durian fermented and isolate C8 from buffalo milk fermented (Dadih) are able to live at pH 2.5 for 3 hours of 92.75% and 86.06%, at 6 hours of 72.44 and 71.42%, the bile salt 0.3% were 83.57% and 78.75% and the concentration 0.5% are 77.17% and 72.77%, with viability were 92.67% and 92.23%, while the ability to kill pathogens such as Escherichia coli was 10.49 and 8.89 mm, Staphylococcus aureus was 14.05 and 13.70 mm, dan Salmonella enteritidis was 18.08 and 14.18 mm.

Penelitian bertujuan untuk mengetahui pengaruh temperatur steam dan suplementasi bakteri mannanolitik termofilik (Bacillus sp. SM-1.4) terhadap panjang vili usus, retensi nitrogen dan energi metabolisme broiler. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 5 x 2 dengan 3 ulangan. Faktor pertama (A), level bakteri (0, 10 6 , 10 8 , 10 10 , dan 10 12 cfu/kg. Faktor kedua (B), temperatur steam (65 0 C dan 75 0 C). Tiga puluh ekor broiler umur 35 hari dibagi menjadi 30 unit percobaan dan 3 ekor ayam untuk faktor koreksi. Ayam dipuasakan selama 24 jam dan pemberian pakan sebanyak 30 g/ekor, air minum diberikan ad-libitum. Data dianalisis menurut Rancangan Acak Lengkap pola faktorial 5 x 2 dan uji lanjut Duncan's Multiple Range Test. Peubah yang diamati adalah panjang dan lebar vili usus, retensi nitrogen dan energi metabolisme yang dikoreksi dengan nitrogen. Hasil penelitian menunjukkan bahwa temperatur steam memberikan pengaruh yang berbeda tidak nyata (P>0,05) terhadap panjang vili usus, retensi nitrogen dan energi metabolisme. Suplementasi bakteri nyata (P<0,05) meningkatkan panjang vili usus, retensi nitrogen dan energi metabolisme dibandingkan tanpa suplementasi. Tidak ada interaksi (P>0,05) antara temperatur steam dan suplementasi bakteri terhadap semua parameter yang diuji. Kesimpulan hasil penelitian menunjukkan bahwa suplementasi bakteri 10 10 cfu/kg dapat memperbaiki retensi nitrogen, energi metabolisme dan pengukuran vili broiler.