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INTERNATIONAL JOURNAL OF PHARMACEUTICAL RESEARCH

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Published by : Advanced Scientific Research
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0975-2366
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IJPR 9[3] July - September 2017 Special Issue

July - September 9[3] 2017

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Diammonium Phosphate and Sucrose Enrichment on Fermentation for Anti-bacteria Activity by Lactic Acid Bacteria

Author: DAVID YUDIANTO, ELLYAS ALGA NAINGGOLAN, DHINA APRILIA NURANI WIDYAHAPSARI, ANDITA SAYEKTI, JONI KUSNADI
Abstract: Cheese manufacturing produces a large number of liquid whey byproduct that could contaminate the environment. Nevertheless, this cheese byproduct (whey) which could increase biological oxygen demand has ability to be consumed by bacteria as it contains high of lactose and protein. Lactobacillus plantarum B2 and Lactobacillus bulgaricus were conducted in this study as the aim to evaluate their ability for antibacterial agent production during fermentation in cheese whey by product. Diammonium phosphate and sucrose were used for substrates enrichment in the media. Data was collected from analysis and measurement by triplicate using completely randomized design as experimental design. Data was conducted to analysis of variance. The comparison of means was conducted by Duncan’s multiple range test. The result showed that the addition of diammonium phosphate (0.1%, 0.3%, and 0.5%) and sucrose (6%, 8%, and 10%) influenced total sugar (P<0.05), pH (P>0.05), total Lactic Acid Bacteria (LAB) (P>0.05), and anti-bacteria activity on Escherichia coli and Staphylococcus aureus (P>0.05). The best combination treatment from cheese whey fermented drink was 0.3% diammonium phosphate and 8% sucrose proportion which had evaluation result for total LAB 6,926 log CFU/mL, pH 3.8, total sugar 7.65%, anti-bacteria activity on Escherichia coli as indicator bacteria 4,255 cm2, and anti-bacteria activity on Staphylococcus aureus 5.335 cm2. Based on this study, whey as the byproduct of cheese industry has potential to be used as the raw material of fermented drink which has antibacterial activity from LAB towards Escherichia coli and Staphylococcus aureus significantly.
Keyword: Anti-bacteria, Cheese Whey, Diammonium Phosphate, Lactic Acid Bacteria, Sucrose
DOI: https://doi.org/10.31838/ijpr/2020.12.04.358
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