THE EFFECT OF STORAGE CONDITION ON VIABILITY OF LACTIC ACID BACTERIA IN PROBIOTIC PRODUCT

Authors

  • Yuni Trisnawita Department of Chemistry, Faculty of Pharmacy, Universitas Sumatera Utara, Medan, Indonesia.
  • Jansen Silalahi Department of Chemistry, Faculty of Pharmacy, Universitas Sumatera Utara, Medan, Indonesia.
  • Siti Morin Sinaga Department of Chemistry, Faculty of Pharmacy, Universitas Sumatera Utara, Medan, Indonesia.

DOI:

https://doi.org/10.22159/ajpcr.2018.v11s1.26574

Keywords:

Viability, Lactic acid bacteria, Storage condition, Probiotics, Product

Abstract

Objective: The aim of this study was to determine the effect of storage condition on viability of lactic acid bacteria (LAB) in probiotic product.

Methods: Four different of probiotic products used were A (Lacto B), B (Rillus), C (Interlac), and D (Lacbon) containing single or mixed LAB. The product was stored at temperature of 4°C and 28°C for 28 days. Viability test of LAB was done by counting a number of colony bacteria that live on de man, Rogosa, and Sharpe Agar.

Results: The results of the study showed that counts of the LAB colonies in product A were less at the label (5.04×107 cfu/sachet), whereas in products B, C, and D were matching with the label. Storage at a temperature of 28°C for 28 days showed significant loss on the viability of LAB in product C (p<0.05).

Conclucion: Storage temperature affecting on viability of LAB in probiotic product where storage at temperature 4°C is higher than 28°C for 28 days.

References

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Published

2018-04-26

How to Cite

Trisnawita, Y., J. Silalahi, and S. M. Sinaga. “THE EFFECT OF STORAGE CONDITION ON VIABILITY OF LACTIC ACID BACTERIA IN PROBIOTIC PRODUCT”. Asian Journal of Pharmaceutical and Clinical Research, vol. 11, no. 13, Apr. 2018, pp. 84-86, doi:10.22159/ajpcr.2018.v11s1.26574.

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