MICROBIOTA IN MICE CONSUMING FERMENTED LOTUS (Nymphaea pubescens) SEEDS
Article Sidebar
Main Article Content
Abstract
The objective of this study was to evaluate microbiota in mice consuming fermented lotus seeds. There were two groups of mice studied, namely a group of mice given a standard diet (K), and a group of mice given standard ration added with fermented lotus seeds (TP). The parameters measured in the study were body weight of mice, total microbes, number of BAL, and number of E. coli, (14- and 28- day experiments). Each observation was repeated three times. The results showed that the consumption of fermented lotus seeds did not have any effect on microbiota (the number of microbes, BAL, and E. coli) in mice within the 28- day experiment, but the mice lost weight as much as 2.13%.
Downloads
Article Details
TROPICAL WETLAND JOURNAL is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
References
Ballongue, J. (2004). Bifidobacteria and Probiotics Action. In Salminen and A. Von Wright (eds). Lactic Acid Bacteria, Microbiology and Functional Aspect. 2nd Ed Revised and Expanded. Marcell Dekker, Inc., New York
Evanikastri (2003). Isolation and Characterization of Lactic Acid Bacteria from Clinical Samples Potentially As Probiotics. Thesis. Graduate program. IPB. Bogor.
Hana (2007). Effect of Heating on the Ability of Sugar Extract of Taro (Colocasia esculenta (L) Schott) to Support Growth of Lactic Acid Bacteria and In Vivo Evaluation of Prebiotic Potency. Essay. Department of Food Science and Technology. Faculty of Agricultural Technology. IPB. Bogor.
Khairina, R., Khotimah, I.K., and Rahayu, E.S. (2007). The Potential of Fermented Lotus (Nymphaea pubescen Willd) Seeds as Functional Food. Hibah Pekerti year I. Unlam. 65 pages.
Khairina, R., Khotimah, I.K., and Rahayu, E.S. (2008). Supplementation of Lactobacillus acidophilus SNP-2 in Preparing Fermented Lotus (Nymphaea pubescen Willd) Seeds. Magazine of Agricultural Science and Technology, Agritech Vol. 28 (4) : 186 – 191.
Khotimah, I.K. and Khairina, R. (2009). Production of Fermented Lotus (Nymphaea pubescen Willd) Seeds As Probiotics. Competitive Grants year I. Unlam. 74 pages.
Khotimah, I.K. and Khairina, R. (2010). Production of Fermented Lotus (Nymphaea pubescen Willd) Seeds As Probiotics. Competitive Grants year II. Unlam. 62 pages.
Lee, Y.K. and Salminen, S. (1995). The Coming of Age of Probiotics Trends Food Sci. Technol. 6, 241-245.
Muetia, Y.R. (2003). Evaluation of Clinical Probiotic Potential Lactobacillus sp. In Vitro and In Vivo. Essay. IPB. Bogor.
Ngatidjan, (2006). Laboratory Methods in Toxicology. Pharmacology and Toxicology. Faculty of Medicine. UGM. Yogyakarta. 242 pages.
Rahayu, E.S. (2004). Fermented Food and Probiotics. Paper for Nutrigenoic and Fermented Food Seminar. Food and Nutrition Study Center UGM. Yogyakarta.
Saarella, M., Mogensen G., Fonden R., Matto J. and Mattila-Sandholm T. (2000). Probiotic Bacteria: Safety, Functional and Technological Properties. Journal Biotech 84: 197-215.
Scheinbach, S. (1998). Probiotics: Functionality and Commercial Status. Biotechnology Advances Vol. 16. No. 3. Pp 581 – 608. Elsevies Science Inc.
Suryadjaja, A. (2005). Potential of White and Red Sweet Potatoes (Ipomea batatas L.) for Growth of Lactic Acid Bacteria and pressing Pathogens Growth. Essay. The Faculty of Agricultural Technology. IPB. Bogor.