Aim: Dadih samples from two different origins (Kamang and Gadut in West Sumatra) manufactured with different methods (back-slopping or spontaneous fermentation) were evaluated for the diversity of lactic acid bacteria (LAB). Materials and Methods: Four dadih samples manufactured with two different fermentation methods were obtained from Kamang and Gadut regions. Both genotypic and phenotypic characteristic (16S rRNA partial gene sequence analysis and carbohydrate fermentation profile) were used to analyze the diversity of dadih LAB population. Results: This study showed that LAB count in back-slopping fermented dadih was one log cycle higher than spontaneous fermented dadih. LAB isolates from the two regions were divided into three genera, namely Lactococcus, Lactobacillus, and Pediococcus. Sequencing results showed that 41.6% (five isolates) were identified as Lactococcus lactis ssp. lactis, 25% (three isolates) were identified as Lactobacillus plantarum ssp. plantarum, 16.6% (two isolates) were identified as L. lactis ssp. cremoris, and 8.3% (one isolate each) were identified as Pediococcus pentosaceus and Lactobacillus pentosus. Conclusion: Five species were determined in back-slopping fermented dadih, i.e., L. lactis ssp. lactis, L. lactis ssp. cremoris, L. plantarum ssp. plantarum, L. pentosus, and P. pentosaceus. On the other hand, spontaneous fermented dadih only contained three different species, namely L. lactis ssp. lactis, L. lactis ssp. cremoris, and L. plantarum ssp. plantarum. This research showed that back-slopping fermentation offers greater abundance and diversity compared to spontaneous fermentation in dadih.
The efficacy of curcuma (Curcuma xanthorrhiza) in lowering blood plasma lipid was evaluated in rabbits. Forty male New Zealand white rabbits (2.3 kg) were divided into four equal groups and offered isoatherogenic diets with no curcuma, low curcuma (2 g kg À1 ), medium curcuma (3 g kg À1 ) and high curcuma (4 g kg À1 ) for 120 days. Faeces and feed samples were collected. Body weight was measured weekly. Blood samples at 1, 2 and 4 months and liver samples at the last blood collection were taken. Curcuma did not influence feed, protein and fat consumption and protein excretion (P > 0.05) but significantly (P < 0.05) increased fat excretion. Cholesterol concentration was decreased by 46.6, 56.4 and 63.2% and HDL concentration was decreased by 9.9, 14.5 and 21.9% at 2, 3 and 4 g kg À1 curcuma respectively. Curcuma significantly (P < 0.05) decreased LDL concentration and significantly (P < 0.01) decreased triglyceride concentration by 20.4, 28.5 and 29.5% at 2, 3 and 4 g kg À1 respectively. HMG-CoA reductase inhibitor was significantly (P < 0.05) increased by curcuma. Glucose was significantly (P < 0.05) reduced by 6.2, 7.6 and 18.0% at 2, 3 and 4 g kg À1 curcuma respectively. Lipid peroxidation was prevented at 3 and 4 g kg À1 curcuma. The enhanced fat excretion could have been mediated through an acceleration of lipid metabolism from extrahepatic tissues to the liver, which would increase the excretion of cholesterol via the bile and into the faeces. Since this is central to lipid metabolism, curcuma has potential as a phytotherapeutic agent under atherosclerosis and cardiovascular disease conditions.
ABSTRAKPenelitian ini bertujuan mengetahui aktivitas antibakteri, konsentrasi efektif, dan pengaruh peningkatan konsentrasi ekstrak etanol daun kari (Murraya koenigii) terhadap daya hambat pertumbuhan bakteri Staphylococcus aureus, Escherichia coli dan Pseudomonas sp. Ekstraksi dilakukan dengan cara maserasi menggunakan pelarut etanol 96%. Pengujian aktivitas antibakteri menggunakan metode difusi agar. Parameter yang diukur adalah besarnya diameter daya hambat yang terbentuk di sekitar kertas cakram. Hasil uji aktivitas antibakteri dianalisis dengan metode one way anova dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa konsentrasi ekstrak 12,5; 25; dan 50% telah memberikan aktivitas daya hambat pertumbuhan bakteri uji. Konsentrasi efektif yang dapat menghambat bakteri Staphylococcus aureus dan Escherichia coli pada konsentrasi 50%, sedangkan bakteri Pseudomonas sp. pada konsentrasi 12,5; 25; dan 50%. Peningkatan konsentrasi ekstrak daun kari menunjukkan semakin luas diameter zona hambat pertumbuhan bakterinya. Penghambatan yang terjadi pada bakteri Staphylococcus aureus, Escherichia coli, dan Pseudomonas sp. tersebut, membuktikan bahwa daun kari mengandung senyawa aktif yang bersifat antibakteri, seperti flavonoid, fenol, alkaloid, dan saponin. ____________________________________________________________________________________________________________________ Kata kunci: aktivitas antibakteri, Murraya koenigii, bakteri patogen, metode difusi agar ABSTRACTThe aims of this research were to study antibacterial activity, effective concentration and effect of increasing concentrations of ethanolic extract curry leaf (Murraya koenigii) on bacteria growth inhibition of Staphylococcus aureus, Escherichia coli and Pseudomonas sp. Extraction was done by maceration using 96% ethanol. Antibacterial activity test was done by using agar difussion method. Parameters measured were the size of inhibition diameter formed around the paper disc. The result was analyzed by one way anova, followed by Duncan test. The result showed that extract concentrations 12,5%, 25%, and 50% possess bacterial inhibition activity. Concentrations 50% effectively inhibited Staphylococcus. Aureus and Escherichia coli growth, while for Pseudomonas sp. were at 12,5%, 25%, and 50% concentration. Higher concentrations of curry extract shows higher inhibition diameter of bacterial growth. Inhibition that occurs in bacteria Staphylococcus aureus, Escherichia coli and Pseudomonas sp. proves that curry leaves contain active compounds that are antibacterial, such as flavonoids, phenols, alkaloids, and saponins. ____________________________________________________________________________________________________________________
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