Potential of Fermented Leek (Allium porrum L.) Cultured by Lactobacillus plantarum B1765 to Deliver Probiotics

Chemistry Department, Faculty of Natural Science and Mathematics, Universitas Negeri Surabaya, Indonesia

^* Corresponding author : wikandari@yahoo.com

Abstract

The aim of this research is to study the probiotic properties of L.plantarum B1765 including the growth resistance at digestive tract pH, bile salts, antibiotics and invasion to pathogenic bacteria of Staphylococcus aureus and Escherichia coli in vitro. The potential of leek (Allium porrum L.) as a probiotic agent then were studied by inoculated the L.plantarum B1765 into pieces of leek and were fermented for 0, 6, 12, 18, 24 and 30 h at 37°C. The growth, pH and total acid then were identified. The results showed that L.plantarum B1765 had probiotic characteristics, namely resistance to gastrointestinal pH and bile salts with viability of more than 90%, showed a strong bactericidal against S. aureus and moderate to E. coli. In addition, L. plantarum B1765 can survive at 50 ppm of amoxicillin. The L.plantarum B1765 probiotic growth well in leek as indicated by its optimum growth reach to 1.17 x 10⁸ CFU / mL for 6 hours of fermentation, an increase of 1 log cycle from the initial conditions of inoculation. A decrease in pH to 3.24 and an increase in TAT of 0.393%. L.plantarum B1765 is a potentially probiotics candidate and fermented leek could be an agent to deliver the L.plantarum B1765.