scholarly journals Potential Use of Lactobacillus plantarum 1UHCC as a Bio-hydrolyzer in the Development of the Sustainable Food Industry in Indonesia

2020 ◽  
Vol 9 (2) ◽  
pp. 532-542
Author(s):  
Muhammad Irfan Said ◽  
Effendi Abustam ◽  
Farida Nur Yuliati ◽  
H. Hasma ◽  
A. Alvina
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Food Industry ◽  
Ph Value ◽  
Sustainable Food ◽  
Fermentation Time ◽  
Collagen Substrate ◽  
And Performance ◽  
Protein Components ◽  
Total Bacteria

The purpose of this study aimed to evaluate the potential and performance of Lactobacillus plantarum 1 UHCC (L.plantarum 1UHCC) bacteria as bio-hydrolyzer of the food industry in Indonesia.  As much as 100g of fresh hide from Balinese cattle were used as a substrate. The fermentation time was carried out at 3 time levels, namely: 24 hours (T-24); 48 hours (T-48) and 72 hours (T-72). The bacteria were used L.plantarum which was isolated from milkfish extract. The results showed that in the solution of L.plantarum bacteria using collagen substrate of cattle hide, pH values were increased and the lactic acid levels were decreased significantly.  The pH value and the lactic acid level of the solution were respectively around 5.77±0.03-6.13±0.02 and 1.65±0.26-2.02±0.05%. The total bacteria has increased and dissolved protein has decreased for fermentation time, but in general it is not significant. Total bacteria and dissolved proteins respectively 4.5±0.98-5.5±2.29 Log10CFU/mL and 36.98±3.37-40.25±1.54 mg/mL. The application of 24 hours (T-24) fermentation time to L.plantarum bacteria using collagen substrate of cattle hide skin was considered as the optimum time to be applied in the fermentation process.  Bacteria L.plantarum 1UHCC has the ability to hydrolyze collagen protein components, especially collagen extracts from cattle hide. Bacteria L.plantarum 1UHCC has the potential to be developed as a bio-hydrolyzer organism. Bacteria L.plantarum 1UHCC plays a very important role in the development of the food industry, especially in Indonesia. Keywords:  Bacteria, Cattle hide, Collagen, Fermentation, L.plantarum 1UHCC

scholarly journals Changes in folate characteristics and its identification in broccoli (Brassica oleracea Italica) extract fermented by Lactic Acid Bacteria Mixed Culture (LAB)

2018 ◽  
Vol 154 ◽  
pp. 04001 ◽  
Author(s):  
Yati Maryati ◽  
Agustine Susilowati
Keyword(s):  
Lactic Acid ◽  
Folic Acid ◽  
Lactic Acid Bacteria ◽  
Brassica Oleracea ◽  
Acid Concentration ◽  
Ph Value ◽  
Starter Culture ◽  
Time Interval ◽  
Fermentation Time ◽  
Total Sugars

Broccoli (Brassica oleracea Italica) was fermented by cultures of lactic acid bacteria (LAB) as a potential source of natural folic acid. This study aimed to evalte characteristic changes and to identify folate compounds from broccoli extract, fermented by mixed LAB cultures (L. bulgaricus, S. thermophulus, L.acidophilus, Bd. bifidum). The formulation of broccoli extract was fermented with variation of LAB starter culture with concentrations of 10 and 20%(v/v), and the change of characteristic of folic acid compound during fermentation (0 to 48 hours) with an interval of 8 hours was evaluated. The results showed that the fermentation of broccoli extract with different concentration of LAB culture had an effect on the concentration of folic acid produced, as well as the change of concentration of folic acid during the fermentation time interval. The optimum condition was obtained based on the highest folic acid concentration of 6.74%, at culture concentration of 20% during 24 hour fermentation with the value of folic acid concentration of 72.11 μg/mL, pH value of 4.29, total sugars of 34.61%, total acids of 0, 97%, dissolved protein of 14.64 mg/mL and total LAB of log 13.02 + 0.05 cfu / ml.

scholarly journals PENGARUH KONSENTRASI STARTER BAKTERI Lactobacillus plantarum TERHADAP BEBERAPA KOMPONEN MUTU TEPUNG PORANG (Amorphophallus oncophyllus)

Pro Food ◽  
2021 ◽  
Vol 6 (2) ◽  
pp. 673
Author(s):  
Ade Irma Juliana ◽  
Moegiratul Amaro ◽  
Nazaruddin Nazaruddin
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Lactobacillus Plantarum ◽  
Analysis Of Variance ◽  
Ph Value ◽  
Significance Level ◽  
Randomized Design ◽  
Significant Difference ◽  
Polynomial Orthogonal

ABSTRACT               This study aims to determine the effect of Lactobacillus plantarum bacterial starter concentration on some quality of the porang flour. This study used experimental design one-factor Completely Randomized Design (CRD) consisted of BAL concentration (KB) of Lactobacillus plantarum with 6 treatments which is 0%, 5%, 10%, 15%, 20% and 25%. Each of treatment were repeated three times to obtain 18 unit samples. Data from observations were analyzed using analysis of variance (Analysis of Variance) at 5% significance level using Co-stat software. If there are significant differences, a further Polynomial Orthogonal and Honestly Significant Difference (BNJ) test is performed at a level of 5%. The parameters observed included pH value, protein content, water content, yield, total lactic acid bacteria, organoleptic parameters of color and aroma (hedonic and scoring). The results showed that the concentration of Lactobacillus plantarum bacterial 20% was the best treatment in producing porang flour, pH value 5.72, protein content 6.49%, yield 9.33%, total lactic acid bacteria 6.66 log CFU / g and color rather brown and slightly acidic aroma and somewhat preferred by panelists. Keywords: Porang flour, starter concentration, Lactobacillus plantarum   ABSTRAK             Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi starter bakteri Lactobacillus plantarum terhadap beberapa komponen mutu tepung porang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yakni konsentrasi BAL (KB) jenis Lactobacillus plantarum dengan 6 perlakuan yaitu 0%, 5%, 10%, 15%, 20% dan 25%. Masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Data hasil pengamatan dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf nyata 5% menggunakan software Co-stat. Apabila terdaapat beda nyata, dilakukan uji lanjut Polynomial Orthogonal dan Beda Nyata Jujur (BNJ) pada taraf 5%. Adapun parameter yang diamati meliputi nilai pH, kadar protein, kadar air, rendemen, total bakteri asam laktat, parameter organoleptik warna dan aroma (hedonik dan scoring). Hasil penelitian menunjukkan bahwa konsentrasi strater bakteri Lactobacillus plantarum 20% merupakan perlakuan terbaik dalam menghasilkan tepung porang nilai pH 5,72, kadar protein 6,49%, rendemen 9,33%, total bakteri asam laktat 6,66 log CFU/g serta warna agak coklat dan aroma agak asam serta agak disukai panelis.    Kata Kunci: Tepung porang, konsentrasi starter, Lactobacillus plantarum

scholarly journals SIFAT KIMIA DAN MIKROBIOLOGI BAKASANG IKAN OCI (Rastrelliger sp) DENGAN LAMA FERMENTASI YANG BERBEDA

Pro Food ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 397
Author(s):  
Anto Anto ◽  
Deyvie Xyzquolyna ◽  
Viene Valentine H. Ali
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Water Content ◽  
Design Pattern ◽  
Research Method ◽  
Ph Value ◽  
Fermentation Time ◽  
Fish Market ◽  
Randomized Design

ABSTRACT This study aimed to determine the effect of oci fermentation time on total microbes, total lactic acid bacteria, water content, protein content, and pH value. The oci fish used are fresh oci fish from the fish market in Gorontalo, then fermented for 0, 3, 10 and 15 days. The research method used the experimental method through a complete randomized design pattern using variance analysis followed by the Duncan test. For 15 days fermented, the pH value, water content and microbial total decreased, but the protein content and the number of lactic acid bacteria increased. The bakasang of oci at the end of fermentation has a total lactic acid bacteria of 2.51x107 CFU/g, the water content of 65.56%, the protein content of 5.98%, and pH value of 6.0. Keywords: oci fish, fermentation, bakasang, lactic acid bacteria   ABSTRAK Tujuan penelitian ini adalah untuk menganalisa sifat kimia dan mikrobiologi bakasang ikan oci dengan lama fermentasi yang berbeda. Ikan oci yang digunakan adalah ikan oci segar dari pasar ikan di Gorontalo, lalu difermentasi selama 3, 10 dan 15 hari. Parameter pengamatannya meliputi sifat kimia yang terdiri dari kadar air, kadar protein, nilai pH. Sedangkan sifat mikrobiologi yang diamati yaitu total mikroba dan total bakteri asam laktat. Metode penelitian ini menggunakan rancangan acak lengkap dan analisis sidik ragam dilanjutkan dengan uji Duncan. Selama 15 hari difermentasi, nilai pH, kadar air dan total mikroba menurun, namun kadar protein dan jumlah bakteri asam laktat mengalami peningkatan. Bakasang ikan oci pada akhir fermentasi mempunyai total bakteri asam laktat 2,51x107 cfu/g, kadar air 65,56%, kadar protein 5,98%, dan nilai pH 6,0. Kata kunci: ikan oci, fermentasi, bakasang, bakteri asam laktat

scholarly journals Quality Analysis of Yoghurt from Goat's Milk Using Starter Lactic Acid Bacteria

2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Azwar Azwar ◽  
Hisbullah Hisbullah ◽  
Ahmad Irgi ◽  
Wari Julyadi ◽  
Adisalamun Adisalamun ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Ph Value ◽  
Health Sector ◽  
Lactobacillus Bulgaricus ◽  
Quality Analysis ◽  
Fermentation Time ◽  
Goat’S Milk ◽  
Goat's Milk

Yoghurt is a pro-biotic beverage produced from the fermentation process of milk, namely from vegetable milk (soy milk) or animal milk (goat's milk and cow's milk). During the fermentation process, the chemical reactions that occur will turn milk into yogurt with the help of lactic acid bacteria. In the health sector, yogurt plays a role in increasing the body's immunity, digestive tract health and can prevent osteoporosis. In general, yogurt circulating in the community still has low nutritional content, so a more in-depth study needs to be done. The goal of this research is to examine the quality of yogurt by manipulating certain variables and adding other components to increase the yogurt's quality. Streptococcus thermophilus and Lactobacillus bulgaricus were used as starter as much as 12.5 mL each (10% of 500 mL of cream milk). The fixed variables in this study were the volume of goat's milk 500 ml, cream concentration 6%, pasteurization temperature 85°C, pasteurization time 15 minutes and fermentation temperature 45°C, while the independent variables were varying the length of the fermentation process for 3, 4, 5, 6, 7, 8 and 9 hours. From this study, it was concluded that yogurt with optimum results was obtained at a fermentation time of 6 hours, the pH value was 3.8, lactic acid content was 1.305%, protein content was 5.54%, fat content was 4.98%, and moisture content was 84.10%.

scholarly journals Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1182 ◽  
Author(s):  
Carmen Masiá ◽  
Poul Erik Jensen ◽  
Patrizia Buldo
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Physicochemical Properties ◽  
Food Industry ◽  
Raw Materials ◽  
Lactobacillus Rhamnosus ◽  
Titratable Acidity ◽  
Fermentation Time ◽  
Trained Panel ◽  
Volatile Organic

Texture and flavor are currently the main challenges in the development of plant-based dairy alternatives. To overcome them, the potential of microorganisms for fermentation of plant-based raw materials is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus, LGG® (LGG® is a trademark of Chr. Hansen A/S) on the physicochemical properties of fermented soy, oat, and coconut. LGG® was combined with different lactic acid bacteria (LAB) strains and Bifidobacterium, BB-12® (BB-12® is a trademark of Chr. Hansen A/S). Acidification, titratable acidity, and growth of LGG® and BB-12® were evaluated. Oscillation and flow tests were performed to analyze the rheological properties of fermented samples. Acids, carbohydrates, and volatile organic compounds in fermented samples were identified, and a sensory evaluation with a trained panel was conducted. LGG® reduced fermentation time in all three bases. LGG® and BB-12® grew in all fermented raw materials above 107 CFU/g. LGG® had no significant effect on rheological behavior of the samples. Acetoin levels increased and acetaldehyde content decreased in the presence of LGG® in all three bases. Diacetyl levels increased in fermented oat and coconut samples when LGG® was combined with YOFLEX® YF-L01 and NU-TRISH® BY-01 (YOFLEX® and NU-TRISH® are trademarks of Chr. Hansen A/S). In all fermented oat samples, LGG® significantly enhanced fermented flavor notes, such as sourness, lemon, and fruity taste, which in turn led to reduced perception of the attributes related to the base. In fermented coconut samples, gel firmness perception was significantly improved in the presence of LGG®. These findings suggest supplementation of LAB cultures with LGG® to improve fermentation time and sensory perception of fermented plant-based products.

scholarly journals OPTIMIZATION OF RESISTANT STARCH FROM BANANA FLOUR CV. MAS KIRANA OFF GRADE TO PRODUCE YOGURT PREBIOTIC

2021 ◽  
Vol 18 (1) ◽  
pp. 9
Author(s):  
Ermi Sukasih, STP, MSi ◽  
NFN Widaningrum ◽  
NFN Setyadjit ◽  
Winda Haliza
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Resistant Starch ◽  
Ph Value ◽  
Starch Content ◽  
Skim Milk ◽  
Bacterial Concentration ◽  
Fermentation Time ◽  
Banana Flour ◽  
Type 3

<p class="Abstrak"><span lang="EN-GB">The banana of CV. Mas Kirana off-grade can be processed into banana flour with high resistant starch content which functions as a prebiotic. This study aims to optimize the content of resistant starch (RS) type 3 in the produce of banana flour. Modified banana flour cv. Mas Kirana with highest RS content will then be used to substitute skim milk in making prebiotic banana yogurt and are analyzed for its sensory properties. Data were processed using design expert 11.0 with three factors, namely X1 (Lactic acid bacterial concentration (LAB), X2 (fermentation time), X3 (retrogradation time). The optimization result was 10<sup>9</sup> CFU/mL of lactic acid bacteria concentration, 24 hours of fermentation time, and 37,60 hours of retrogradation time. The resulting banana flour cv Mas Kirana has 83,95% of resistant starch, 29,24% of yield, 3,60 of logarithmic lactic acid bacteria, and 4,49 of pH value. Its application to the production of banana yoghurt prebiotic replacing 80% skim milk, was acceptable to panelists in terms of color, aroma, viscosity, taste, and overall acceptance.</span></p>

scholarly journals Optimum condition of Streptococcus termophilus, Lactobacillus fermentum, and Lactobacillus plantarum producing yoghurt starter

2021 ◽  
Vol 888 (1) ◽  
pp. 012037
Author(s):  
A Sukma ◽  
O R Anggraini ◽  
Y F Kurnia ◽  
E Purwati
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Optimum Condition ◽  
Factorial Design ◽  
Lactobacillus Plantarum ◽  
Research Method ◽  
Incubation Temperature ◽  
Ph Value ◽  
Lactobacillus Fermentum ◽  
Bacterial Cultures

Abstract The study aimed to reveal the interaction of temperature and duration of incubation onto total LAB yogurt starter producer. The bacteria inoculated was used are Streptococcus termophilus, Lactobacillus fermentum, and Lactobacillus plantarum. The research method was used are randomized block factorial design was A factor variety of temperature A1 (25 0C), A2 (30 0C), A3 (37 0C), and A4 (42 0C), then B factor range of duration of incubation B1 (12 h), B2 (18 h) and B3 (24 h) within three replications. Best treatment determined by the highest Lactic Acid Bacteria (LAB) level consisted of treatment. Only the best treatment will analyze the proximate. The result showed an interaction between temperature and duration onto total LAB on the yogurt starter producer. It can be concluded that the best results from starter yogurt using three bacterial cultures were obtained at an incubation temperature of 370C for 18 hours with the number of LAB is 5,5 x 1010. Proximate results are the pH value of 4.46, Total Titrations Acid 2.20%, the water content of 82.48%, the protein content of 6.39%, and fat content of 4.36%.

ENHANCEMENT OF β-GALACTOSIDASE ACTIVITY OF LACTIC ACID BACTERIA IN FERMENTED CAMEL MILK

2018 ◽  
Vol 30 (4) ◽  
pp. 256 ◽  
Author(s):  
Alaa H. Ibrahim
Keyword(s):  
Growth Rate ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Incubation Time ◽  
Ph Value ◽  
Lactobacillus Delbrueckii ◽  
Camel Milk ◽  
Lactose Hydrolysis ◽  
Bacterial Growth Rate ◽  
Fermentation Time

It is known that, the main problem associated with the production of fermented camel milk is the lower growth rate of lactic acid bacteria which caused many quality problems in the final product. The aim of this research was to enhance of β-galactosidase enzymatic activity of Lactobacillus delbrueckii ssp. bulgaricus DSMZ 20081, Streptococcus thermophilus ATCC 19258 and Lactobacillus acidophilus DSMZ 20079 by cell-rupture method to release their intracellular β-galactosidase and used the ruptured cell cultures as the source of the β-galactosidase enzyme. The results show that the bacterial growth rate in fermented camel milk made by using mixed cells of L. delbrueckii ssp. bulgaricus, S. thermophilus and L. acidophilus was 2 h faster than whole cells of the same strains. Moreover, the significant (P<0.05) faster dropping in pH-value to about 4.6 was observed in fermented camel milk made by using mixed cells of S. thermophilus, L. acidophilus and L. delbrueckii ssp. bulgaricus it was 4.65±0.02, 4.64±0.01and 4.63±0.01 during 4 h of fermentation time, respectively. Furthermore, the highest significance (P<0.05) activity of β-galactosidase was obtained during 4 h of fermentation in all fermented camel milk made by using mixed cells of L. delbrueckii ssp. bulgaricus, L. acidophilus and S. thermophilus it was about 1.97±0.12, 1.77±0.06 and 1.70±0.01 IU/ml, respectively. On the other hand, more rapid and efficient utilization of lactose was observed in fermented camel milk made by using mixed cells of S. thermophilus, L. acidophilus and L. delbrueckii ssp. bulgaricus during the first 2 h of incubation time and the higher degree of lactose hydrolysis reached the maximum approximately 37.69, 38.39 and 40.56 % at the end of 10h of incubation time, respectively. The present results revealed that enhance of microbial growth rate in fermented camel milk can be simultaneously achieved by a suitable rupture-cell method.

scholarly journals Optimisation of method of fermentation of cabbage juice

2011 ◽  
Vol 22 (No. 2) ◽  
pp. 39-50 ◽  
Author(s):  
Z. Kohajdová ◽  
J. Karovičová
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Ph Value ◽  
Starter Culture ◽  
The Other ◽  
Sensory Characteristics ◽  
Limit Of Quantification ◽  
Sensory Parameters

Cabbage juices were inoculated with various microorganisms (Lactobacillus plantarum 92H, Lactobacillus plantarum CCM 7039, a mixed starter culture consisting of Lactobacillus plantarum 92H and Saccharomyces cerevisiae C11-3) and fermented spontaneously in a thermostat at 22&deg;C for 168 hours. During fermentation, the analytical and sensory parameters were followed. We found that the most suitable bacteria for the fermentation of cabbage juices was Lactobacillus plantarum CCM 7039 (highest production of lactic acid, sufficient decreasing of pH value, highest intensity of harmonic taste and acceptance of odour and taste). Cabbage juices fermented either with the mixed starter culture or spontaneously contained, at the end of fermentation, cadaverine (48.02&ndash;78.68 mg/dm<sup>3</sup>) and putrescine (82.40&ndash;202.95 mg/dm<sup>3</sup>). The contents of histamine and tyramine were under the limit of quantification in all juices. Optimal sensory characteristics were reached during 72<sup>nd</sup> hour of fermentation of cabbage juice inoculated with Lactobacillus plantarum CCM 7039, and during 96<sup>th </sup>hour of fermentation for the other juices. &nbsp;

Lamb performance on two silages and two concentrates fed alone and in combination

1991 ◽  
Vol 1991 ◽  
pp. 80-80
Author(s):  
C A Morgan ◽  
A R Henderson ◽  
D H Anderson ◽  
J FitzSimons ◽  
T H McClelland
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Lactobacillus Plantarum ◽  
Lolium Perenne ◽  
Perennial Ryegrass ◽  
Dry Matter ◽  
The Other ◽  
Protein Supplements ◽  
And Performance

Intakes of well-fermented silages by store lambs can be disappointing, with liveweight gains well below the 100 to 125 g/d required to fatten lambs over the winter. To achieve high levels of gain it has been necessary to supplement grass silages. Barley, as an energy supplement, has increased the intake of dry matter but often the intake of silage dry matter is decreased. Protein supplements, on the other hand, have been shown to increase silage DM intake. The objectives of this study were to compare the effects on intake and performance of store lambs of two supplements of differing protein content when offered as the sole constituent of the diet or with one of two silages at two levels of supplementation.After a 24 hour wilt, perennial ryegrass (Lolium perenne) was ensiled: half of the material was untreated and half was treated with an additive which contained lactic acid bacteria (supplying 106 cfu/g), Lactobacillus plantarum and Pediococcus pentosaceus and enzymes derived from Trichoderma reesei.

Sign in / Sign up

Export Citation Format

Share Document