In Vitro – The Potential of Bioinhibition of Yogurt from Etawa Goat’s Milk Toward the Growth of Streptococcus pyogenes Bacteria

Novina Rahmawati; Maimun Syukri; Darmawi Darmawi; Indra Zachreini; Rinaldi Idroes; Muhammad Yusuf

doi:10.3889/oamjms.2023.10180

Authors

Novina Rahmawati Graduate School of Mathematics and Applied Sciences, Universitas Syiah Kuala, Banda Aceh, Indonesia
Maimun Syukri Department of Internal Medicine, Medical Faculty, Universitas Syiah Kuala, Banda Aceh, Indonesia
Darmawi Darmawi Department of Laboratory of Microbiology, Faculty of Veterinary Medicine, Universitas Syiah Kuala, Banda Aceh, Indonesia
Indra Zachreini Department of Department of Ear, Nose, and Throat Clinic, Medical Faculty, Universitas Malikussaleh, Aceh Utara, Indonesia
Rinaldi Idroes Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Syiah Kuala, Kopelma Darussalam, Banda Aceh, Indonesia
Muhammad Yusuf Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Syiah Kuala, Kopelma Darussalam, Banda Aceh, Indonesia

DOI:

https://doi.org/10.3889/oamjms.2023.10180

Keywords:

Anti-adhesion, Biomass, Incubation, Streptococcus pyogenes, Yogurt

Abstract

AIM: This study aimed to study the probiotic lactic acid bacteria obtained from fermented Etawa goat’s milk (Yogurt) from Kopelma Village, Darussalam District, Banda Aceh City, Aceh Province, Indonesia.

METHODS: This research was conducted in vitro on the growth of Streptococcus pyogenes bacteria on Yogurt using the biomass index test procedure, Ph change, and anti-adhesion test. Data obtained statistically in the form of graphs between S. pyogenes on variations in yogurt concentration and incubation time.

RESULTS: At concentrations of 25%, 50%, and 100% indicated that Yogurt had good inhibition for the growth of S. pyogenes bacterial colonies <300 CFU (0.5 McFarland). The effect of incubation time determines the number of colonies, at incubation time of 24 h, 48 h, and 72 h. Yogurt can give a good response to S. pyogenes, as indicated by the increase in the Yogurt biomass index at a concentration of 100% with an incubation time of 48 h and 72 h. The best biomass index at incubation time of 24 h is at a concentration of 50%.

CONCLUSION: Yogurt pH did not change significantly, both based on incubation time and concentration. Anti-adhesion activity increased according to the incubation time. While the Yogurt concentration did not show a significant difference.

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