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All Journal Jurnal Labora Medika
Yus Hargono Cahyaning Yudi
PPPOMN (Pusat Pengembangan Pengujian Obat dan Makanan Nasional)
Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology

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PENGARUH pH MEDIA MRSA TERHADAP PERTUMBUHAN BAKTERI Lactobacillus casei DAN Lactobacillus reuteri Maria Berlina Purba; Yus Hargono Cahyaning Yudi; Maria Arieni Eka Devina Sihotang; Yulin Wilasti
Jurnal Labora Medika Vol 5, No 2 (2021): Jurnal Labora Medika
Publisher : Program Studi Teknologi Laboratorium Medik

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (184.355 KB) | DOI: 10.26714/jlabmed.5.2.2021.39-42

Abstract

Humans can obtain health benefits by consuming probiotics such as Lactobacillus casei and L. reuteri. To test the viability of probiotics, an optimum pH of the medium is needed for their growth. This study used 2 products, namely yogurt and powdered milk, with 2 solvent treatments (PSS and MRSB) and 2 pH MRSA media, namely pH 5.6 and 6.5. The ALT was determined after a 72-hour anaerobic incubation at 38°C.The results showed that L. casei grew both at pH 5.6 and at pH 6.5. The results of the t-test, with a significance level of 0.05, showed that there was a significant difference when using different solvents. L. reuteri grew best in MRSB solvent with MRSA media pH 6.5 (probiotic count 6.6 x 106 colonies/mL).
Co-Authors Maria Arieni Eka Devina Sihotang Maria Berlina Purba Yulin Wilasti