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

Yuni Trisnawita; Jansen Silalahi; Siti Morin Sinaga

doi:10.22159/ajpcr.2018.v11s1.26574

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 4Â°C and 28Â°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 (5.04Ã—107 cfu/sachet), whereas in products B, C, and D were matching with the label. Storage at a temperature of 28Â°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 4Â°C is higher than 28Â°C for 28 days.

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