Antioxidant Production Of Lactic Acid Bacteria Isolated From Indonesian Traditional Fermented Buffalo Milk (Dadih)
Journal Title: IOSR Journal of Pharmacy and Biological Sciences (IOSR-JPBS) - Year 2017, Vol 12, Issue 5
Abstract
One of antioxidant sources is foods that contain peptides from enzymatic hydrolysis and/or fermentation by lactic acid bacteria (LAB). The availability of antioxidants in fermented food, particularly milk, is associated with the presence of LAB. Dadih is traditionally made by keeping the fresh raw buffalo milk in a bamboo tube capped with banana leaf and allowing it to ferment spontaneously at room temperature for two days. This research aimed to obtain bacteria from dadih with the highest antioxidants. Isolate Lac 3 and Lac 13 displayed the highest antioxidant activity, with inhibition capacity of 64.2% and 63.79% respectively against DPPH radical. The result showed that 6 best isolates (Lac 3, Lac 13, DS 6, DS 10, DS 12, and DS 14) were not significantly different. Lac 3 was found to be identical with Lactococcus lactic subsp lactic, while Lac 13 was identical with Lactobacillus plantarum with the percentage of similarity of 98% and 96% respectively. Lactococcus lactic subsp lactic displayed the highest antioxidant activity at the early stationary phase and at the lowest pH value of culture.
Authors and Affiliations
Hasim1 . , AZ Mustopa2, N Andrianto1, Fatimah 3 , . , Didah Nur Faridah4
Keywords
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- EP ID EP391236
- DOI 10.9790/3008-1205057682
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