Manufacturing Kefir Starter Culture from Sumbawa Horse Milk Microbes for Potentially Probiotic Drinks

  • Kusdianawati
    Department of Biology, Faculty of Mathematic and Sciences, State University of Makassar
  • Apon Zaenal Mustopa
    Research Center for Genetic Engineering, National Research and Innovation Agency
  • Fatimah
    Research Center for Genetic Engineering, National Research and Innovation Agency
DOI: https://doi.org/10.23960/jipt.v14i1.p214-227
Keywords Sumbawa horse milk, Kefir, Kefir starter cultures
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Abstract

Sumbawa horse milk is local fermented milk products containing lactic acid bacteria and yeast. The microbes have potential to serve as a culture starter for kefir (probiotic drinks) that have benefit patients with type 2 diabetes mellitus. The study aims to make kefir starter culture a probiotic drink for people with type 2 DM. The microbes used as cultures were two isolates of lactic acid bacteria (SKP K.3 : Weissella confusa and SKP K.5 : Lactococcus garvieae) and yeast YGC SKL K.3 (Kazachstania humilis). The starter culture used was lactic acid bacteria 107 CFU/ml and yeast 106 CFU/ml (OD 600: 0.3). Lactic acid bacteria and yeast were inoculated into MRS-glucose with a ratio 1:1 and 3:1. The results of the antagonist test showed that lactic acid bacteria and yeast colonies could grow well on MRS media (5% glucose) without any dominating each other. This indicates that yeast (SKL K.3) can be combined with lactic acid bacteria (SKP K.3 and SKP K.5) as a starter culture for kefir. Kefir starters were inoculated at 0.5% volume of the cow's milk to produce kefir. This research provides initial information that can be used for future studies on the potential microbes in Sumbawa horse milk.

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2026-03-06
How to Cite
Kusdianawati, Mustopa, A. Z., & Fatimah. (2026). Manufacturing Kefir Starter Culture from Sumbawa Horse Milk Microbes for Potentially Probiotic Drinks. JURNAL ILMIAH PETERNAKAN TERPADU, 14(1), 214–227. https://doi.org/10.23960/jipt.v14i1.p214-227
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