In Vitro – The Potential of Bioinhibition of Yogurt from Etawa Goat’s Milk Toward the Growth of Streptococcus pyogenes Bacteria

AIM: This study aimed to the probiotic lactic acid bacteria obtained from fermented Etawa goat’s milk (Yogurt) Kopelma Village, Darussalam District, Banda Aceh City, Province, Indonesia. METHODS: research was conducted in vitro on growth of Streptococcus pyogenes Yogurt using biomass index test procedure, Ph change, and anti-adhesion test. Data statistically form graphs between S. variations yogurt concentration incubation time. RESULTS: At concentrations 25%, 50%, 100% indicated that had good inhibition for bacterial colonies <300 CFU (0.5 McFarland). The effect time determines number colonies, at 24 h, 48 72 h. can give a response pyogenes, as by increase with an h best is 50%. CONCLUSION: pH did not change significantly, both based concentration. Anti-adhesion activity increased according While show significant difference.