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Comparative Analysis of Commercial Yogurt Products in Indonesia for Pathogen Growth Inhibition and Biofilm Disruption and Inhibition
Abstract
The human gut microbiota plays an important role in gastrointestinal health, but pathogenic infections may disrupt microbial balance and cause dysbiosis. Probiotics in fermented dairy products such as yogurt are known to exhibit antimicrobial and antibiofilm properties. This study aimed to evaluate the antibacterial, biofilm disruption, and biofilm inhibition activities of commercial yogurt products available in Indonesia against E. coli and Salmonella spp. This in vitro study used agar well diffusion for antibacterial testing, while biofilm disruption and inhibition assays were conducted using 96-well microplates, crystal violet staining, and microplate reader analysis. Three commercial yogurts (X, Y, and Z) were tested alongside chloramphenicol and sterile aquadest as controls. Data were analyzed using one-way ANOVA and Tukey HSD tests. All yogurt samples exhibited antibacterial activity. Yogurt Y showed the highest inhibition against E. coli (7.1±0.2 mm) and Salmonella spp. (7.43±0.25 mm). In biofilm disruption assays, yogurt treatments increased biofilm biomass, whereas chloramphenicol reduced preformed biofilms. Conversely, yogurt treatments inhibited biofilm formation, with Yogurt Y showing the strongest inhibition against E. coli and Yogurt X against Salmonella spp. These findings suggest that commercial yogurts may be more effective in preventing biofilm formation than eliminating mature biofilms.
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DOI: https://doi.org/10.14421/biomedich.2026.152.1943-1950
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