Firman Wahyudi (2020) Sensitivitas Bakteri Asam Laktat Kandidat Probiotik Hasil Dari Fermentasi Buah Kakao (Theobroma cacao L.) Terhadap Berbagai Macam Antibiotik Literature Review. Skripsi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

Probiotics are redefined as live microorganisms which when given in the right amount will provide health benefits to their host. This definition was provided by the World Food and Agricultural Health Organization of the United Nations (Kechagia et al., 2013). One of the benefits of probiotics is to treat and prevent various forms of diarrhea (Emmawati, Sri, et al., 2015). Along with the large number of microbes used as probiotics, therefore the safety of probiotics is an important consideration, which is seen from the safety of microbial properties, pathogenicity or toxicity, impact on metabolic activity and the presence of antibiotic resistance genes that can be transferred to pathogenic intestinal microbes (Hansur, 2005). 2019). The assessment is also carried out based on the characteristics of the genus and species. The ability of resistant gene transfer is a determining factor for antibiotic resistance from probiotic strains to commensal microbiota, so resistance is an important component in assessing the safety of probiotic bacteria. Therefore, the sensitivity test for antibiotics is carried out in order to determine the sensitivity of a microorganism to various kinds of antibiotics. The clear area (zone of inhibition) will be the basis for the sensitivity of a microorganism to certain antibiotics. Sensitivity test is also conducted to assess the feasibility of a microorganism to become a probiotic. This literature review reviews a number of references related to lactic acid bacteria from cacao (Theobroma cacao L) can be a probiotic because there are no lactic acid bacteria that are resistant to antibiotics. The purpose of this literature review was discussed regarding the lactic acid bacteria from cocoa pods that can be used as probiotic candidates for their sensitivity to antibiotics. The results of the inhibition zone measurements can be classified into sensitive, intermediate and resistant categories. And also the results of this sensitivity test are the initial stage as a reference for assessing the safety, feasibility, and determining whether or not the lactic acid bacteria can be used as probiotic candidates

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