The potential of Lactobacillus buchneri isolated from spontaneous rabbit meat fermented - bekasam against Salmonella typhimurium by in vivo evaluation

Abstract

Abstract. Wulandari E, Yurmiati H, Subroto T, Wismandanu O, Khairani S. 2022. The potential of Lactobacillus buchneri isolated from spontaneous rabbit meat fermented - bekasam against Salmonella typhimurium by in vivo evaluation. Biodiversitas 23: 2304-2310. Rabbit meat bekasam is a traditional fermented food and is considered a healthy and functional food due to its nutrient content and microorganism. Lactic acid bacteria (LAB) was dominant microorganism and Lactobacillus buchneri E3 is one of LAB isolated during fermentation of the bekasam. Lactobacillus buchneri E3 has antimicrobial activity against pathogen bacteria. The present study aimed to investigate in vivo assessment of antimicrobial activity against Salmonella typhimurium using BALB/c mice. Oral administrations of three doses of L. buchneri E3(10⁸, 10⁹, and 10¹⁰ CFU/day/mouse) were performed for seven consecutive days. On the 8^th day, each animal was inoculated with a single S. typhimurium, and on the 13^th day, the mice were sacrificed for observation. The result showed that oral administration of L. buchneri E3 significantly increased the total population of LAB, significantly decreased S. typhimurium populations in the intestines, liver, and spleen, while increasing beneficial bacterial population and maintaining the normal hematology in the mice. The probiotic also maintained the histological examination of spleen and liver. These suggest that L. buchneri E3 is safe and could be used as the starter for fermentation products.