Open AccessAntibacterial Activity of Kefir Grain Levels on Fermented Goat Milk
Author(s) -
Zuraida Hanum,
Yurliasni,
Nurainun Mardhiah,
Zikri Maulina Gaznur
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/465/1/012011
Subject(s) - kefir , syneresis , food science , escherichia coli , fermentation , staphylococcus aureus , yeast , lactic acid , bacteria , antibacterial activity , biology , chemistry , microbiology and biotechnology , biochemistry , genetics , gene
The purpose of this study was to determine the antibacterial activity of the use of kefir grains in goat’s milk. Preliminary tests included the total lactic acid bacteria and yeast. The main research includes syneresis test, total plate count, Escherichia coli and Staphylococcus aureus inhibition test using the disc method. The study used a non-factorial randomized complete design with 3 treatments and 6 replications. Kefir grains presentation were 5%, 10%, and 15%. The results showed that the population of lactic acid and yeast bacteria was 9.3 × 10 9 and 1.2 × 10 7 , respectively. The syneresis values were 5%, 10% and 15% by kefir grain addition 36.60%, 52.07% and 52.05%, respectively. The highest total number of microbes was obtained from the use of 5% yeast (7.67 log cfu.ml −1 ). The highest antibacterial ability was shown in the use of 5% yeast, each of which was 2.19 mm against Escherichia coli and 2.50 mm against Staphylococcus aureus . The results of the study concluded that kefir fermentation in goat milk has not been able to inhibit Escherichia coli and Staphylococcus aureus growth.