Analysis of Natural Honey Oligosaccharides Activity as a Source of Prebiotics In Vitro For Poultry Muhammad Daud (a*), M.Aman Yaman (a), Zulfan(a), Zahrul Fuadi (b)
a) Animal Husbandry Departement, Faculty of Agriculture, Syiah Kuala University Banda Aceh 23771. Indonesia
(b) Animal Husbandry Departement, Faculty of Agriculture, Abulyatama University, Aceh Besar. Indonesia
Abstract
This study aims to determine lactic acid bacteria^s (LAB) ability to use natural honey for growth and function as a source of prebiotics for poultry. Natural honey and LAB, including B. bifidum, B. animalis, L. casei Rhamnosus, and L. bulgaricus, as well as pathogenic bacteria, including E. coli and Salmonella, were tested in vitro. The ability of natural honey to serve as a source of prebiotics was tested on LAB growth. Furthermore, the MRS base liquid media was used as the growth media for LAB, but the glucose medium was replaced with natural honey oligosaccharides. MRS base media without a sugar component was used in the control group. Cultures from each LAB were grown on the media containing natural honey. Calculation of the number of LAB was conducted after incubation for 24 hours. The same process was performed for the growth media of pathogenic bacteria, namely E. coli and Salmonella. The growth media for E. coli bacteria consists of Lab lemco powder, Yeast extract, Peptone, Sodium chloride, Agar, and natural honey, while Salmonella consisted of Beef extract, Peptone, Disodium phosphate, Ferrous sulfate, Bismuth Sulfite indicator, Brilliant green, Agar, and natural honey. Variables observed include natural honey^s oligosaccharide content, LAB^s growth and pathogenic bacteria. The data obtained were analyzed descriptively using ANOVA. The results showed that the oligosaccharide content of natural honey obtained consisted of Fructose (38.20%), Dextrose (31.30%), Maltose (7.30%), and Sucrose (1.30%). Meanwhile, the growth of LAB on media indicates that B. bifidum, B. animalis, L. casei Rhamnosus, and L. bulgaricus could use natural honey as a growth medium. Pathogenic bacteria showed a decrease in the population of E. coli and Salmonella bacteria. Therefore, natural honey contains oligosaccharides (fructose, dextrose, maltose and scrose) and can increase the growth of lactic acid bacteria and can inhibit the growth of pathogenic bacteria (E. coli and Salmonella.
