Consortium Probiotic Fermented Milk using Bifidobacterium sp. and Lactobacillus acidophilus Protects against Salmonella typhimurium and Repairs the Intestine

Abstract

Background: This research investigates the implication effect of consortium microbiota probiotic Lactobacillus bulgaricus, Streptococcus thermophiles, Lactobacillus acidophilus, and Bifidobacterium sp. in yogurt on the zone of inhibition against Salmonella typhimurium in yogurt, also the activities of the enzyme. Methods: The experiment used a Completely Randomized Design (CRD) with four treatments each with two replications. The data was statistically analyzed using Analysis of Variance, which was followed by Duncan's Multiple Range Test. Result: Results indicated that the probiotic microbiota produced higher enzyme activities and showed the inhibition zone better than milk, even though there is no significant effect compared to antibiotic control.