International Journal on Advanced Science, Engineering and Information Technology, Vol. 9 (2019) No. 5, pages: 1649-1655, DOI:10.18517/ijaseit.9.5.10124

Characterization of Probiotic Bacterial Candidates from Jatinangor-Indonesia Breast Milk

In-In Hanidah, Indira Lanti Kaya Putri, Wendry Setiyadi Putranto, Bambang Nurhadi, Debby Moody Sumanti


Breast milk is an important nutrient for neonates in body’s nutritional needs and immune system formation.  Some research show breast milk generally contains Bifidobacteria and probiotic bacteria species of Lactobacillus. Microbiota in the breast milk from every area is diverse, bacteria isolated from healthy mothers’ breast milk from Taiwan and six regions of China (Central, East, North, Northeast, South, and Southwest China). It shows Streptococcaceae (24.4%), Pseudomonadaceae (14.0%), Staphylococcaceae (12.2%), Lactobacillaceae (6.2%), and Oxalobacteraceae (4.8%). Germany or Austria provided the breast milk from 160 women contain L. salivarius (35.00%), L. fermentum (25.00%), L. gasseri (21.88%), and Bifidobacterial species (13.75%). Spanish   provided Staphylococcus, Pseudomonas, Streptococcus, and Acinetobacter dominated the breast milk from 21 healthy mother. In this study, isolation and characterization of candidates for probiotic bacteria from fifteen breast milk samples from Sumedang – Indonesia. The main purpose of this study was to isolate and identify probiotic bacteria that are resistant pH 2 and tolerance of 0.3% bile concentration. The results showed that were twelve isolate candidate probiotic bacteria able to grow on pH 2 media for 2 hours and tolerance of 0.3% bile concentration. Only two of them had the best growth and potential probiotic candidates. Base on Biochemical identification using the Vitek 2.0 Card type: ANC testing instrument 00001658F4A9 (12903), there are Staphylococcus hominis (8.3%) and Lactobacillus plantarum (8.3%). In the future, S. hominis will be probiotic bacteria that can be applied as functional food.


breast milk; probiotic; Staphylococcus hominis; Lactobacillus plantarum; functional food.

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