Gadjah Mada University researchers managed to develop the local strain of lactic acid bacteria. The strain is derived from the bacteria Lactobacillus plantarum that have the potential to replace imported isolates in the production of milk-based fermented lactic acid bacteria.
Strains are named by Dad-13 was developed by a lecturer of the Faculty of Agricultural Technology (FTP), Prof. Dr. Ir. Sutriswati Endang Rahayu. This strain is derived from fermented milk or buffalo known as curd.
The present invention successfully deliver Trisye, so he is usually called, was awarded the second best category Anugerah Adibrata (investigators) in the awarding of Science in 2016. Activity this award is given by the Minister Ristekdikti at the peak of National Awakening Day (Hakteknas), August 10, 2016 and in Solo , The award is given related to the work of the national innovation generated.
Trisye said the development of local strains of lactic acid bacteria of this stems from concern over the high dependence of industrial fermentation bacteria culture (starter) from abroad. Until now, the fermentation industry Indonesia still relies on imports for production of probiotic starter.
"100% starter is imported in the manufacture of fermented milk in Indonesia," he said, Monday (22/8) when met at his office in the FTP UGM.
Seeing these conditions he was trying to do intensive research to develop the local strain of lactic acid bacteria. The research was supported by a team of probiotics UGM Dr. Tyas Utami and Dr. M. Nur Cahyanto of FTP, and Dr. Jaka Widada which is a microbiologist Faculty of Agriculture, as well as dozens of student UGM.
"We successfully developed five strains of lactic acid bacteria probiotic specifically derived from fermented foods," explained the expert this Microbiology.
Of the five bacteria, Dad-13 is a strain that has been tested showed the most optimal results when used in fermented milk. The bacterial strains have been used in the manufacture of fermented milk produced by PT. Yummy Food Utama during the last 3 years. The quality is similar to isolates of imports that can last up to 3 months stably. Besides that, it is also helpful to maintain a healthy digestive tract to prevent diarrhea, colon cancer, and increase the body's immunity.
"The result is satisfactory and no complaints. Indigenous strains of Lactobacillus plantarum UGM isolates can be used to replace imports in the production of milk-based fermented lactic acid bacteria, "explained Trisye.
According to the plan, in 2017 it will conduct the legalization of this local probiotic strains. It was intended to support the advancement of Indonesian fermented milk industry.
"These results are ready to be taken towards commercialization. The hope, in the presence of local strains of lactic acid bacteria can be fermented dairy industry reduce dependence on imported isolates, "he explained.
Befriending Food Microbiology
Examining the lactic acid bacteria is not a new thing for Trisye. At least, during the 20 years of his days are spent researching these lactic acid bacteria. No less than 500 isolates of lactic acid bacteria were isolated and screened from various sources. The bacteria are now stored neatly in Food Nutrition Culture Collection (FNCC) Center for Food and Nutrition Studies UGM.
Not only actively researching, he was diligent in doing good publicity in the national and international levels associated lactic acid bacteria and probiotics. Trisye also played a role in the establishment of the reviewer association of lactic acid bacteria in Asia is the Asian Federation Society for Lactic Acid Bacteria (AFSLAB) in 2002 in Tokyo. This time, he was serving as Vice Chairman in this federation. Meanwhile at the national level, Trisye also participated in initiating the formation of Indonesian Society for Lactic Acid Bacteria (ISLAB) in 2003 ago. Since 2015, the association has renamed the Indonesian Society for Lactid Acid Bacteria-Gut microbiota (ISLAB-GM).
He also actively organizes seminars for various groups associated probiotics. This activity is intended to increase public knowledge about probiotics and health benefits. Besides actively researching lactic acid bacteria, Trisye also actively conducting research on microbiological contamination of food as a toxin in a variety of local food products. (UGM / Ika)
sumber:
http://ugm.ac.id/id/berita/12325-peneliti.ugm.mengembangkan.bakteri.asam.laktat.strain.lokal
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