Thesis

Evaluation of Bacillus subtilis P5-6 as Protective Culture in Traditional Back-slopped Fermented Milk

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Back slopping is referred to as the small inoculation of a previous successful
fermentation product to the raw material, as the starter culture. One example of the
traditional fermented product that utilizes the back-slopping methods is dadih. As it is an
artisanal product that is made using traditional methods that involve humans and is prone to
contamination, such as Staphylococcus aureus. These pathogens are able to produce toxins
and cause intoxication in humans. In this study, the evaluation of protective culture was
conducted to inhibit the growth of the Staphylococcus aureus. The specific strain used as the
protective culture is Bacillus subtilis P5-6. The results of this study showed that the Bacillus
subtilis P5-6 was able to inhibit the growth of Staphylococcus aureus by 1 log CFU/mL in the
back-slopped fermented milk, without interfering with the growth of LAB as the main
fermenter. However, this study only showed the bacteriostatic activity of the Bacillus subtilis
P5-6. To obtain a bactericidal activity of Bacillus subtilis P5-6 it is recommended to test and
use the MBC value to be utilized in the fermented milk. Moreover, it was advised to
re-added the Bacillus subtilis P5-6 after two times of back-slopping to obtain maximum
protective action in the fermented milk

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Availability

Detail Information

Series Title

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Call Number

FS 23-001

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

staphylococcus aureus
Bacillus Subtilis
Protective culture
Back-slopping

Specific Detail Info

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Statement of Responsibility

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