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Articles by Lilis Nuraida
Total Records ( 2 ) for Lilis Nuraida
  Mohammad Sriduresta Soenarno , Cece Sumantri , Epi Taufik , Lilis Nuraida and Irma Isnafia Arief
  Background and Objective: Whey is a byproduct of the cheese industry in Indonesia, while buttermilk is a byproduct from processing butter that has not been used in Indonesia. Whey and buttermilk residues have a very high nutrient value, especially for the growth of microbes. Lactobacillus plantarum (L. plantarum) IIA-1A5 is a lactic acid bacteria that was isolated from Indonesian local beef, Peranakan Ongole (PO). The availability of nutrients in whey and buttermilk provides an opportunity to utilize both as economically valuable growth media specifically for L. plantarum IIA-1A5. The objective of this research was to evaluate the L. plantarum IIA-1A5 fermentation pattern by using different growth media, whey but termilk and whey+skim (whey that was enriched by skimmed milk). Materials and Methods: Lactobacillus plantarum IIA-1A5 was grown in 3 different media: whey buttermilk and whey enriched by skim milk. The bacterial population and pH value were analyzed every 4 h during fermentation. The chemical composition of each media was determined. The best growth media was selected based on the growth rate and generation time of L. plantarum IIA-1A5 during fermentation. Crude antibacterial substances were collected from the best media and analyzed for antimicrobial activity against pathogenic bacteria. Results: Whey and buttermilk had a good nutritive value, including a high amino acid content and allowed complete growth of L. plantarum IIA-1A5. Whey+skim was the best growth medium for L. plantarum IIA-1A5 based on the bacterial generation time, which reached 1.96 h. Lactobacillus plantarum IIA-1A5 produced an antimicrobial substrate during a 20 h fermentation process. The cell-free supernatant, as an antimicrobial substrate, could inhibit pathogenic bacteria such as Staphylococcus aureus and Escherichia coli. Conclusion: The best medium for L. plantarum growth was whey+skim, based on the growth media composition, LAB population, growth rate, generation time and antimicrobial activities.
  Yuliana Tandi Rubak , Lilis Nuraida , Dyah Iswantini and Endang Prangdimurti
  Background and Objective: Lactic acid bacteria with its proteolytic system hydrolyzes proteins to produce angiotensin-I-converting enzyme inhibitor during fermentation. A total of 108 indigenous lactic acid bacteria isolated from fermented food were screened based on proteolytic activity for the potential formation of angiotensin-I-converting enzyme inhibitory activity in fermented soy milk. Materials and Methods: Indigenous lactic acid bacteria (from tempe, kefir and breast milk) were screened based on proteolytic activity. Semi-qualitative screening of proteolytic activity of lactic acid bacteria was performed on skim milk agar. Thirty lactic acid bacteria isolates were further selected based on the formation of peptides in 11% reconstituted skim milk. A total of 10 lactic acid bacteria isolates with high proteolytic activity were selected as starter cultures for soy milk fermentation at 37°C until pH 4.6 was reached. Evaluation of fermented soy milk was performed by enumeration of lactic acid bacteria population, analyses of titratable acidity, soluble protein content, peptide content and determination of angiotensin-I-converting enzyme inhibitory activity. Results: Of 108 lactic acid bacteria isolates, 13.8% isolates had strong proteolytic activity and 15 isolates (13.8%) had moderate proteolytic activity based on clear zones formed surround the colony on skim milk agar after 48 h of incubation. The amount of peptide produced by isolates with strong and moderate proteolytic activity and the ability to reduce pH of soy milk varied among isolates. The pH value of 4.6 of fermented soy milk was reached after 24-48 h of incubation. Of 10 selected isolates, Lactobacillus plantarum 1W22408 and Lactobacillus fermentum R6 produced the highest angiotensin-I-converting enzyme inhibitory activity in fermented soy milk. Conclusion: Proteolytic activity and acidification ability of the lactic acid bacteria varied between isolates. Lactic acid bacteria isolates of Lactobacillus plantarum 1W22408 and Lactobacillus fermentum R6 were potential to be used as a starter culture to produce fermented soymilk which has angiotensin-I-converting enzyme inhibitory activity.
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