The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks
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Abstract. Rizal S, Suharyono, Nurainy F, Amela JR. 2020. The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks. Biodiversitas 21: 3826-3831. Synbiotic drinks from green grass jelly have shown antibacterial activity against pathogenic bacteria. These are usually stored at low temperatures to maintain their characteristics. The aim of this study was to determine the effect of storage at low temperature of 10°C on the viability of lactic acid bacteria (Lactobacillus casei) and the stability of the antibacterial activity in synbiotic drinks made of green grass jelly. Antibacterial activity of green grass jelly synbiotic drink was conducted against pathogenic bacteria (Staphylococcus aureus, Salmonella sp., Bacillus cereus, and Escherichia coli). The products were stored for 28 days at 10°C temperature. Observations on the antibacterial activity, pH value, total acid, and total lactic acid bacteria were carried out every 7 days. Antibacterial activity was evaluated using agar well diffusion method. The results showed that storage at low temperature (10 ± 2°C) for 28 days decreased the antibacterial activity and pH value but sharply increased total lactic acid bacteria (at 0 to 7 days of storage) in green grass jelly synbiotic drinks. Salmonella sp. showed the highest inhibition caused by the antibacterial agents in green grass jelly synbiotic drinks while the lowest inhibition was found on Staphylococcus aureus. During storage at low temperature, green grass jelly synbiotic drinks had a total of lactic acid bacteria that ranged from 9.51 to 10.10 (Log CFU/mL) or equal to 3.24x109-1.26x1010 CFU/mL; a total of lactic acid that ranged from 0.48% to 0.87%; and pH values that ranged from 3.78 to 4.08.
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References
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Rizal S, Suharyono, Amelia JR. 2019. The effect of addition of sucrose solution on the antibacterial activities of green grass jelly extract sinbiotic beverages during storage in cold temperature. Agric. 31 (1): 53-66.
Sathe SJ, Nawani NN, Dhakephalkar PK, Kapadnis BP. 2007. Antifungal lactic acid bacteria with potential to prolong shelfution on the antibacterial activities of green grass jelly extract sinbiotic beverages during storag. 03525.x
Sikorska H, Smoragiewicz W. 2013. Role of probiotics in the prevention and treatment of ethicillin-resistant Staphylococcus aureus infections. International Journal Of Antimicrobial Agents. 42: 475–481
Suharyono, Rizal S, Nurainy F, Kurniadi M. 2012. Lactobacillus casei growth on various fermentation time synbiotic beverage of green grass jelly extract (Premna oblongifolia Merr). Jurnal Teknologi Hasil Pertanian, 5(2): 117-128.
Sutikno, Rizal S, Marniza. 2013. Effects of sugar type and concentration on the characteristics of fermented Turi (Sesbania grandiflora (L.) Poir) milk. Emirates Journal of Food and Agriculture. 25 (8): 576-584.
Thomas C,Versalovic J. 2010. Probiotics-host communication: modulation of signaling pathways in the intestine. Gut Microbes 1: 148–163
Villalobos JAM, Zamora JM, Barboza N, Garbanzo CR, Usaga J, Solano MR, Schroedter L, Widdrat AO, Gómez JPL. 2020. Multi-Product Lactic Acid Bacteria Fermentations: A Review. Fermentation 6 (23): 21p. Doi:10.3390/fermentation6010023.
Carter A, Adams M, La Ragione RM, WoodWard, MJ. 2017. Colonisation of poultry by Salmonella Enteritidis S1400 is reduced by combined administration of Lactobacillus salivarius 59 and Enterococcus faecium PXN-33. Veterinar Microbiology 199: 100–107.
Charlier C, Cretenet M, Even S, Le Loir, Y. 2009. Interactions between Staphylococcus aureus and lactic acid bacteria: an old story with new perspectives. International Journal of Food Microbiology. 131:30–39. DOI: 10.1016/j.ijfoodmicro.2008.06032
ChingwaruW, and Vidmar J. 2017. Potential of Zimbabwean commercial probiotic products and strains of Lactobacillus plantarum as prophylaxis and therapy against diarrhoea caused by Escherichia coli in children. Asian Pacific Journal of Tropical Medicine. 10, 57–63.
Food and Agriculture Organization of the United Nations, World Health Organization, Joint FAO/ WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic Acid Bacteria, and Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food. 2006. Probiotics in food: health and nutritional properties and guidelines for evaluation. In Report of a Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic Acid Bacteria, Cordoba, Argentina, 1–4 October 2001 [and] Report of a Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food, London, ON, Canada, 30 April –1 May 2002. Rome: Food and Agriculture Organization of the United Nations, World Health Organization
Hemarajata P, Versalovic J. 2013. Effects of probiotics on gut microbiota: mechanisms of intestinal immunomodulation and neuromodulation. Therapeutic Advances in Gastroenterology. 6(1) 39 –51. DOI: 10.1177/ 1756283X12459294.
Hill C, Guarner F, Reid G, Gibson GR, Merenstein DJ, Pot B. 2014. Expert consensus document: the international scientific association for probiotics and prebiotics consensus statement on the scope and appropriate use of the term probiotic.Nat. Rev. Gastroenterol. Hepatol.11 506–514. 10.1038/nrgastro.2014.66
Huang Z, Huang L, Xing G, Xu X, Tu C, Dong M. 2020. E?ect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk. Foods 2020, 9, 299; doi:10.3390/foods9030299.
Li C, Song J, Kwok LY, Wang J, Dong Y, Yu H, Chen Y. 2017. In?uence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during post fermentation storage. Journal of Dairy Science. 100: 2512–2525.
Liptáková D, Matej?eková Z, Valík L.2015. Lactic Acid Bacteria and Fermentation of Cereals and Pseudocereals. Chapter 12 Intech. http://dx.doi.org/10.5772/65459
Manning TS, and Gibson GR. 2004. Prebiotics. Best Practice & Research Clinical Gastroenterology. 18:287-298.
Markowiak P, Slizewska K. 2017. Review: Effects of Probiotics, Prebiotics, and Synbiotics on Human Health. Nutrients. 9(9): 1021.
Mirdalisa CA, Zakaria Y, Nurliana. 2016. Effects of temperature and storage time on the antimicrobial activity fermented milk with Lactobacillus casei. Agripet 16 (1): 49-55.
Mufandaedza J, Viljoen BC, Feresu SB, Gadaga TH. 2006. Antimicrobial properties of lactic acid bacteria and yeast-LAB cultures isolated from traditional fermented milk against pathogenic Escherichia coli and Salmonella enteritidis strains. InternationalJournal of Food Microbiology. 108: 147–152
Murhadi. 2002. Isolasi dan Karakteristik Komponen Anti bakteri dari Biji Atung. [Disertasi]. Program Pasca Sarjana. IPB. Bogor. [Indonesian].
Nurainy F, Rizal S, Suharyono, Destiyani N. 2017. Antibacterial activity and characteristics of green grass jelly extract with the addition of pineapple juice and guava during cold storage. Proceedings of the National Seminar on Western Region PTN BKS in Agriculture. Universitas Bangka Belitung. 20-21 JULI 2017 [Indonesian]
Nurdin, S.U., A.S.Zuidar, dan R. Krisnawati. 2004. Effect of citric acid concentration on the yield and properties of food fibers from leaves of grass jelly jelly (Premna oblongifolia Merr). Proceedings of the National Seminar and Congress of the PATPI. Jakarta, 17-18 Desember 2004.[Indonesian].
Nurdin SU, Richard K, Leu L, Young GP, Stangoulis JCR, Christophersen CT,and Abbott CA. 2017. Analysis of the Anti-Cancer Effects of Cincau Extract (PremnaoblongifoliaMerr) and Other Types of Non-Digestible Fibre Using Faecal Fermentation Supernatants and Caco-2 Cells as a Model of the Human Colon. Nutrients. 9(4): 355.
Oelschlaeger TA. 2010. Mechanisms of probiotic actions – A mini review. International Journal of Medical Microbiology. 300: 57-62
Pineiro M, Stanton C. 2007.Probiotic Bacteria: Legislative Framework— Requirements to Evidence Basis. The Journal of Nutrition, Volume 137 (3): 850S–853S.
Qu F, Xu H, Wei H, Lai W, Xiong Y, Xu F, Aguilar ZP, Xu H, Wang YA. 2010. Effects of pH and Temperature on Antibacterial Activity of Silver Nanoparticles. Proceeding of 3rd International Conference on Biomedical Engineering and Informatics. 2033-2037.
Rizal, S. 2009. Effect of CMC (Carboxymethyl cellulose) concentration on the stability and characteristics of turi milk yogurt during storage at cold temperatures. Proceedings of the National Seminar on Mathematics and Natural Sciences and their Applications.University of Lampung. November 2009. [Indonesian]
Rizal S, Kustyawati ME, Nurainy F, Tambunan AR. 2016. Probiotic Characteristic of Lactic Fermentation Beverage of Pineapple Juice with Variation of Lactic Acid Bacteria (LAB) Types. Indonesian Journal of Applied Chemistry. 18(1): 63-72.
Rizal S, Suharyono, Amelia JR. 2019. The effect of addition of sucrose solution on the antibacterial activities of green grass jelly extract sinbiotic beverages during storage in cold temperature. Agric. 31 (1): 53-66.
Sathe SJ, Nawani NN, Dhakephalkar PK, Kapadnis BP. 2007. Antifungal lactic acid bacteria with potential to prolong shelfution on the antibacterial activities of green grass jelly extract sinbiotic beverages during storag. 03525.x
Sikorska H, Smoragiewicz W. 2013. Role of probiotics in the prevention and treatment of ethicillin-resistant Staphylococcus aureus infections. International Journal Of Antimicrobial Agents. 42: 475–481
Suharyono, Rizal S, Nurainy F, Kurniadi M. 2012. Lactobacillus casei growth on various fermentation time synbiotic beverage of green grass jelly extract (Premna oblongifolia Merr). Jurnal Teknologi Hasil Pertanian, 5(2): 117-128.
Sutikno, Rizal S, Marniza. 2013. Effects of sugar type and concentration on the characteristics of fermented Turi (Sesbania grandiflora (L.) Poir) milk. Emirates Journal of Food and Agriculture. 25 (8): 576-584.
Thomas C,Versalovic J. 2010. Probiotics-host communication: modulation of signaling pathways in the intestine. Gut Microbes 1: 148–163
Villalobos JAM, Zamora JM, Barboza N, Garbanzo CR, Usaga J, Solano MR, Schroedter L, Widdrat AO, Gómez JPL. 2020. Multi-Product Lactic Acid Bacteria Fermentations: A Review. Fermentation 6 (23): 21p. Doi:10.3390/fermentation6010023.
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