Strain Bakteri Asam Laktat SBM10 dari Matriks Berbasis Nabati Berupa Fermentasi Sirup Beras Merah: Evaluasi Keamanan In Vitro dan Karakterisasi
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Fermentasi berbasis bahan nabati menawarkan jalur pengembangan kandidat probiotik non susu, namun matriks yang menyerupai sirup masih kurang dieksplorasi dibandingkan sistem berbentuk padat atau minuman. Studi ini mengevaluasi sirup beras merah fermentasi (disiapkan dari beras merah dan bubuk barley malt) sebagai sumber bakteri asam laktat (BAL) dan memilih satu isolat, SBM10, untuk karakterisasi lanjutan. Kultur pada MRS yang disuplementasi CaCO₃ menghasilkan koloni asidogenik. Morfotipe stabil (SBM10) dimurnikan dan menunjukkan profil konsisten BAL, batang Gram positif, katalase negatif, TSIA K/A tanpa H₂S, Simmons sitrat negatif, gelatinase negatif, CO₂ positif pada tabung Durham, serta γ-hemolitik pada agar darah dengan darah domba 5%. Pada model uji toleransi saluran cerna (4 jam, 37 °C), pertumbuhan relatif terhadap kontrol mencapai 27,14% pada pH 3,0 dan 35,58% pada 0,3% oxgall. Dalam uji difusi cakram, supernatan bebas sel tidak menunjukkan penghambatan terhadap Escherichia coli maupun Staphylococcus aureus. Dengan demikian, tidak terdeteksi aktivitas antibakteri melalui metode difusi cakram pada kondisi uji kami, sedangkan amoksisilin menghasilkan zona hambat masing-masing 13,95 mm dan 12,43 mm. Secara keseluruhan, SBM10 memperlihatkan profil khas BAL yang mendukung aspek keamanan dengan toleransi parsial terhadap keasaman menyerupai lambung dan garam empedu. Meskipun tidak terdeteksi antagonisme pada metode difusi cakram untuk CFS, temuan ini mendorong konfirmasi taksonomi serta optimasi proses/formulasi misalnya peningkatan ketahanan terhadap asam/empedu dan penilaian ulang potensi antimikroba dengan uji pelengkap untuk memperjelas kesesuaian SBM10 bagi aplikasi fungsional berbasis nabati.
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