Antibacterial Activity of Bioactive Peptides Kacang Goat Milk and African Dwarf Breed Milk Fermented with Lactobacillus acidophilus and Bifidobacterium longum
Abstract
ABSTRACT. This study evaluated the antibacterial activity of bioactive peptides derived from African Dwarf crossbreed and Kacang goat milk fermented with Lactobacillus acidophilus and Bifidobacterium longum. Bioactive peptide fractions were obtained using Sephadex G-25 column separation, and their antibacterial activity was assessed using the well diffusion assay. Inhibition zones were measured at different fermentation times to compare the activity profiles between the two probiotic strains. Fermentation with Lactobacillus acidophilus and Bifidobacterium longum produced bacteriostatic effects, with inhibition zones ranging from 1.10 mm to 1.77 mm and activity persisting up to 24–36 hours, depending on strain and fermentation condition. These findings show that goat milk fermented for 12–18 hours is capable of producing bacteriocin-rich peptide fractions with antibacterial potential.
Keywords: Antibacterial, Bifidobacterium longum, Bioactive peptides, Goat milk, Lactobacillus acidophilus.
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