Consortium probiotic fermented milk using Bifidobacterium sp. and Lactobacillus acidophilus protects against Salmonella typhimurium and repairs the intestine

This research investigates the implication effect of consortium microbiota probiotic Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium sp. in yogurt on the zone of inhibition against Salmonella typhimurium in yogurt, also the activities of the enzyme.

The experiment used a randomized complete design (CRD) with four treatments and two replicates. T1: Yogurt A with Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium spp and Lactobacillus bulgaricus.; T2: Yoghurt A + S from cow milk + skim milk 5%.; T3: Pure cow milk; and T4: Amoxicillin 100 ppm. Analysis of variance was used to look at the data numerically and then Duncan's multiple range test was done. This study was carried out at Laboratory of Biochemistry Mathematics and Natural Sciences. The research started from February 2^nd until 20^th, 2023.

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.