Background: Okara is an industrial waste product resulting from the manufacture of soy milk or tofu. This waste is a pulp consisting of the insoluble parts of the soybean that remain after pureed soybeans are filtered during the production of soy milk and tofu. Okara is not widely used and is dumped into the environment, causing pollution. However, this waste contains nutrients and may be a good medium for the growth and development of microorganisms such as Lactic Acid Bacteria (LAB). Objective: The purpose of this study was to isolate and identify probiotic LAB from okara and determine their antimicrobial activity against pathogenic bacteria (Escherichia coli 0157, Staphylococcus aureus ATCC 25923 and Listeria monocytogenes EP01). Methodology: Isolation and purification of LAB were carried out on MRS agar supplemented with 0.2% CaCO3. Isolates were identified by morphological and physiological tests. Antibacterial activity was tested using the well diffusion method and the obtained data were analyzed descriptively. Twenty-four isolates were grown on MRS agar. Results: Sixteen isolates that exhibited growth at the clear zone were identified as gram positive, catalase-negative homofermentative rod and coccus cells. The results showed that the LAB isolated from okara had the ability to inhibit pathogenic bacteria, causing various clear zone diameters. The survival rates of these isolates under acidic conditions and their tolerance to 0.5% bile salt were varied. Based on the antimicrobial activity and probiotic properties of the LAB isolated from okara, these isolates belong to the species Lactobacillus spentosus and Lactobacillus plantarum. Conclusion: The results showed that the LAB isolated from okara belonged to the species Lactobacillus pentosus and Lactobacillus plantarum. Both species exhibited properties attributed to probiotics.

Rossi E, Restuhadi F, Efendi R, Dewi YK. 2021. Physicochemical and microbiological properties of yogurt made with microencapsulation probiotic starter during cold storage. Biodiversitas 22: 2012-2018. This study's purposes were to characterize probiotic properties, identify strains of K12.1, produce a microencapsulated starter (MS) for yogurt, and evaluate yogurt's microbiological quality during storage refrigerated temperatures. This research was conducted experimentally using isolate was further identified based on 16S rRNA gene sequence analysis. The identified strain and Streptococcus thermophilus were microencapsulated using sago starch and whey isolate protein (1:1 w/w) for yogurt starter. The starter was added as much as 1, 3, 5, or 7% (v / v), then incubated for 18 hours at 37°C. The best yogurt was evaluated for its microbiological quality at refrigerated temperature for 0, 7, 14, 21, and 28 days. The results showed that K12.1 isolate with probiotic characteristics was Lactobacillus plantarum VP3.3. The microencapsulation starter concentration affected acidity, total acid, total lactic acid bacteria (LAB), viscosity, and total solids. The use of 7% microencapsulation starter of Lactobacillus plantarum VP-3.3 and Streptococcus thermophilus gave the best yogurt, with a pH value 4.36, total lactic acid 0.99%, total LAB 10.00 log CFU mL-1, viscosity 546.37 cP, and total solids 10.40%. The total amount of LAB in yogurt stored during cold temperature for 28 days still meets the probiotics standards (9.98 log CFU/mL).

This study aims at an in vitro characterization of the acid and bile tolerance of Lactobacillus fermentum InaCC B1295 (LFB1295) encapsulated with hydrogel cellulose microfibers (CMF) from oil palm empty fruit bunches (OPEFBs). The viability at different storage temperatures was assessed. The experimental design used in this research was an in vitro trial. The microencapsulated probiotic was stored at 25 °C and 4 °C for 28 days. LFB1295 encapsulated with cellulose microfiber hydrogel from OPEFB showed a stable viability of probiotic bacteria at pH 2 and 0.5% (m/v) oxgall. In addition, the microencapsulation maintained the viability at 25 °C and 4 °C at 0, 14, and 28 days. The characterization of the encapsulant CMF-OPEFB showed that the thickness of CMF was in the range of 5–15 μm, and XRD patterns showed that CMF was of the cellulose I type with a crystallinity index of 77.08%. Based on its resistance to hydrogen peroxide, ability to scavenge DPPH radicals, and activity in scavenging hydroxyl radicals, LFB1295 encapsulated with CMF hydrogel of OPEFB exhibits antioxidant properties as good as the scavenging ability of DPPH radicals with IC₅₀ of 36.880, 188.530, and 195.358 µg/mL, respectively, during storage for 0, 14, and 28 days at room and refrigerated temperature. Furthermore, hydroxyl radicals (HR)-scavenging activity showed an increased inhibition along with the increasing concentration of the Fenton reaction and decreasing concentration of cell-free supernatant (CFS) during storage time. In vitro safety tests, including hemolytic activity, biogenic amines, cytolysin, and gelatinase production, showed that the encapsulated LFB1295 was safe to use as a probiotic. The results of the inhibitory activity against hydrogen peroxide LFB1295 show that the higher the concentration of H₂O₂, the lower the inhibition value during 28 days of storage. Based on the storage temperature, the inhibition of LAB against H₂O₂ based on different storage temperatures showed a better level of the inhibition at cold temperatures compared to at room temperature.

This study was aimed to determine the viability of Lactobacillus plantarum and Lactobacillus pentosus isolated from soy milk waste as a candidate for poultry probiotics in vitro. This research was designed in the form of a laboratory experiment descriptively. This study was conducted in several stages, viability test at 37°C and 42°C, viability test at pH 2 and 7, viability test for 0.3% and 0.5% bile salts, viability test of adhesion [hydrophobicity] and antimicrobial activity against pathogenic bacteria [Escherichia coli 0157, Staphylococcus aureusATCC-25293 and Salmonella sp]. The result showed that Lactobacillus plantarum and Lactobacillus pentosus survived and grew at 37°C and 42°C [observation time at 30 and 60 minutes], pH 2, and resistant for 0.3% and 0.5% bile salts. Both bacteria also could inhibit the growth of pathogenic bacteria [active category], which produced clear zones with diameters <30mm. Hydrophobicity test used stainless still found that both bacteria had high hydrophobicity [<40%], 82.82% and 82.71%]. This study concluded that both of Lactobacillus plantarum and Lactobacillus pentosus isolated from soy milk waste have potential as a probiotic for poultry.

The presence of Lactic Acid Bacteria (LAB) in food is very important, as most of these LAB have beneficial effects in human body, so most LAB are generally potential as probiotics. This study aims to determine the quality of frozen soyghurt/synbiotic ice cream with the addition of whipping cream. Synbiotics is an ingredient and foods that contain both probiotics and prebiotics that beneficially affects the host by improving the survival and implantation of live microbial dietary supplement in the gastro intestinal tract. Prebiotics is a non-digestible food ingredient such as oligosaccharides substrates that match the enzymatic glycosidies hydrolase capacity of health promotion bacteria, that elicits the selective stimulation of growth and/or activity of one or a limited number of microbial genus/species in the gut microbiota that convers health benefits to the host. Soyghurt is one of the ingredients that includes synbiotics. This study began by making a synbiotic drink/soyghurt by inoculating Streptococcus thermophillus and probiotics isolated from okara is Lactobacillus plantarum SRCM 1 004 34 strain into a mixture of cow’s milk and soy milk containing prebiotic, and then freezing it so that it is expected to produce a healthy Synbiotic Ice cream. This research was conducted experimentally using Completely Randomized Design with 4 treatments and 5 replications. The treatment is the addition of whipping cream with Soyghurt with the ratio: A = Whipping cream:Soyghurt (10:90), B = Whippy cream:Soyghurt (20:80) C = Whippy cream:Soyghurt (30:70) and D = Whippy cream:Soyghurt (40:60). The variable was observed the quality of frozen soyghurt that consisted of protein and fat content, pH, Lactic Acid Bacteria count, overrun, melting point and sensoryc evaluation. The result of the research indicated that the adding of whipping cream in frozen soyghurt making was significantly increased fat content, pH, overrun, melting point, texture and decreased protein content, Lactic Acid Bacteria count and flavour of frozen soyghurt. The conclusion is the addition of whipping cream up to 40% (D) has produce frozen soyghurt with good quality yet.

| Yogurt is a functional food that has recently become popular in Indonesia. Making yogurt requires a starter culture, which can be found in liquid or powder form in microencapsulated form. This powdered yogurt starter will be applied using back-sloping fermentation for the practicality of the yoghurt-making process. This research aimed to determine how many cycles the back-sloping fermentation using microencapsulated yogurt (MY) starter was applied and evaluate the quality of yogurt in each back-sloping fermentation cycle. The lactic acid bacteria contained in MY starter were Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophilus in a 1:1 ratio. The research results showed that yogurt made from ultra-high temperature milk UHTM had a water content of 84.18–86.12%, protein content of 3.52–3.78%, a fat content of 3.34–3.38%, pH 4.72–5.05, titratable acid (TTA) 0.74-1.24%, total lactic acid bacteria (LAB) 7.69–12.07 log CFU/mL, viscosity 285.15–2417.9cP, and Syneresis 0.00-0, 14%. Yoghurt made using fresh cow’s milk (FCM) had the following characteristics: water content 84.02–86.18%, protein content 3.43–3.74%, fat content 3.32–3.38%, pH 4.13–4.44, TTA 1.77-2.06%, total LAB 10.32–10.76 log CFU/ml, viscosity 2430.15–4497.55cP, and Syneresis 0.00−0.07%. This research concluded that using MY starter for making yogurt using the back-sloping fermentation method could be used for up to seven and nine cycles for yogurt made from UHTM and FCM. The yogurts produced all meet probiotic drink standards with LAB content exceeding WHO standards, namely LAB content of more than 7 log CFU or 107CFU/ml.