Open AccessASSESSMENT OF PROBIOTIC PROPERTIES AND SAFETY OF LACTIC ACID BACTERIA ISOLATED FROM SOUTH SULAWESI ETHNIC CHEESE
Author(s) -
Natsir Djide,
Nur Indah Yanti,
Nurul Suci Pratiwi,
Andi Ainun Nuzulia,
Rangga Meidianto Asri
Publication year - 2021
Publication title -
journal of experimental biology and agricultural sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.108
H-Index - 2
ISSN - 2320-8694
DOI - 10.18006/2021.9(spl-2-icopmes_2020).s222.s227
Subject(s) - probiotic , tetracycline , cefotaxime , food science , lactic acid , bacteria , food safety , ampicillin , antibiotics , biology , microbiology and biotechnology , genetics
Probiotic bacteria have been used widely as a functional food and health supplements. The functionality and safety of probiotics are the prerequisites given by WHO (World Health Organization) and FAO (Food Agricultural Organization) before utilizing probiotics. This study focuses on assessing probiotic properties and the safety of the lactic acid bacteria (LAB) isolated from dangke—traditional cheese of South Sulawesi. In the current study, the assessment of probiotic properties was carried by assessing its tolerance against low pH and bile salts. Safety assessments were divided into two assays viz., susceptibility testing and hemolytic activity. LAB from dangke demonstrated tolerance against low pH, bile salt and susceptibility against four types of antibiotics (ampicillin, cefotaxime, erythromycin, and tetracycline). Unfortunately, resistance towards gentamycin and an -hemolytic activity was observed. This bacterium met the functional criteria from probiotics but failed to meet the safety criteria for probiotic safety.