scholarly journals Dinamika Pertumbuhan Lactobacillus casei dan Karakteristik Susu Fermentasi Berdasarkan Suhu dan Lama Penyimpanan

2016 ◽  
Vol 16 (1) ◽  
pp. 23
Author(s):  
Siti Rani Ayuti ◽  
Nurliana Nurliana ◽  
Yurliasni Yurliasni ◽  
Sugito Sugito ◽  
Darmawi Darmawi
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Casei ◽  
Storage Time ◽  
Storage Temperature ◽  
Raw Materials ◽  
Growth Dynamics ◽  
Fermented Milk ◽  
Effect Of Temperature ◽  
Milk Fermentation ◽  
And Storage

ABSTRAK. Mutu susu fermentasi sangat dipengaruhi oleh bahan baku, proses pengolahan, proses fermentasi, dan penyimpanan. Perubahan nilai gizi dapat terjadi karena variasi dan fluktuasi suhu dan penyimpanan akan mempercepat kerusakan susu fermentasi. Penelitian bertujuan untuk mempelajari pengaruh suhu dan lama penyimpanan yang berbeda pada susu fermentasi terhadap pertumbuhan L. casei dan karakteristik susu fermentasi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri dari 2 faktor yaitu faktor A (suhu) terdiri dari a1=4-10⁰C, a2=10-16⁰C. Faktor B (lama penyimpanan) terdiri b1=0 hari b2=30 hari, b3=60 hari, b4=90 hari dan dianalisis meliputi jumlah total bakteri L. casei, nilai derajat keasaman (pH), kadar asam laktat, sineresis, dan kadar alkohol. Hasil analisis menunjukkan bahwa perlakuan suhu dan lama penyimpanan berpengaruh sangat nyata (P<0.01) terhadap total bakteri, sineresis, kadar alkohol, asam laktat, tetapi pada pH terjadi interaksi antara suhu dan penyimpanan. Disimpulkan bahwa suhu dan lama penyimpanan dapat mengakibatkan pertumbuhan L. casei tidak stabil dan terjadinya perubahan karakteristik fisik susu fermentasi L. casei.  (Growth dynamics of Lactobacillus casei and characteristics of milk fermentation based on temperature and storage time) ABSTRACT. Fermented milk quality is strongly influenced by raw materials, processing, fermentation and storage. Changes in nutritional value may occur due to variations and fluctuations in temperature and storage will accelerate damage fermented milk. The research aimed to study the effect of temperature and different storage length of fermented milk on the growth of L. casei and characteristics of fermented milk. The study used completely randomized design (CRD) with factorial pattern which are consisted of two factors. Factor A (storage temperature) they were a1=4-10⁰C, a2=10-16⁰C. Factor B (storage time) they were b1=0 days, b2=30 days, b3=60 days, b4=90 days and analyzed include the total number of bacteria L. casei, the value of the degree of acidity (pH), lactic acid levels, syneresis, and alcohol content. The results showed that the temperature and storage time was highly significant (P<0.01) effect the total bacteria, syneresis, alcohol level, lactic acid level, and there was interaction between temperature and storage time on pH. It can conclude that the temperature and storage time affect the growth of L. casei unstable and changes in the physical characteristics of L. casei fermented milk.

scholarly journals Efek Suhu dan Masa Simpan Terhadap Aktivitas Antimikroba Susu Fermentasi dengan Lactobacillus casei

2016 ◽  
Vol 16 (1) ◽  
pp. 49
Author(s):  
Cut Afria Mirdalisa ◽  
Yusdar Zakaria ◽  
Nurliana Nurliana
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Lactobacillus Casei ◽  
Pathogenic Bacteria ◽  
Storage Time ◽  
Fermented Milk ◽  
Effect Of Temperature ◽  
Duration Of Storage ◽  
And Storage

ABSTRAK. Susu fermentasi merupakan susu hasil pengasaman melalui aktivitas bakteri asam laktat yang menyebabkan perubahan kimia, sensorik dan mikrobiologi dalam produk susu fermentasi. Lactobacillus casei merupakan bakteri yang mampu menghasilkan senyawa organik dan hydrogen peroksida yang bersifat antibakteri. Senyawa antibakteri ini adalah senyawa kimiawi atau biologis yang dapat menghambat pertumbuhan dan aktivitas bakteri patogen yang dapat merusak kualitas susu fermentasi. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama penyimpanan terhadap kualitas susu fermentasi dengan Lactobacillus casei. Suhu dan lama penyimpanan pada susu fermentasi Lactobacillus casei pengaruh sangat nyata (P<0,01) dan dapat menekan pertumbuhan terhadap bakteri E.coli dan Staphylococcus aureus. Aktivitas antimikroba susu fermentasi Lactobacillus casei pada suhu penyimpanan 5⁰C dengan lama penyimpanan 30 hari dapat menekan pertumbuhan bakteri Staphylococcus aureus.  (Effects of temperature and storage time on the antimicrobial activity fermented milk with Lactobacillus casei) ABSTRACT. Fermented milk is milk acidification results through the activity of lactic acid bacteria that causes chemical changes, sensory and microbiological in fermented milk products. Lactobacillus casei is a bacteria that can produce organic compounds and hydrogen peroxide which is antibacterial. The antibacterial compound is a chemical or biological compound that can inhibit the growth and activity of pathogenic bacteria that can damage the quality of fermented milk. The study has been conducted to determine the effect of temperature and storage time on the quality of fermented milk with Lactobacillus casei. the temperature and duration of storage time of fermented milk with Lactobacillus casei highly significant (P <0.01) affected and can suppress the growth of bacteria E.coli and Staphylococcus aureus. The antimicrobial activity of Lactobacillus casei fermented milk at the storage temperature of 5⁰C with a storage time of 30 days can suppress the growth of Staphylococcus aureus.

Effect of storage time and temperature on infectivity, reproduction and development of Heterorhabditis megidis in Galleria mellonella

Nematology ◽  
2000 ◽  
Vol 2 (6) ◽  
pp. 635-644 ◽  
Author(s):  
Gerrie Wiegers ◽  
Mari I.C. Boff ◽  
Peter Smits
Keyword(s):  
Body Length ◽  
Storage Time ◽  
Galleria Mellonella ◽  
Storage Temperature ◽  
Storage Period ◽  
Reproductive Capacity ◽  
Effect Of Temperature ◽  
Inoculum Level ◽  
Heterorhabditis Megidis ◽  
And Storage

AbstractThe effect of temperature, dose and storage period on the infectivity and development of Heterorhabditis megidis (strain NLH-E 87.3) infective juveniles (IJ) was studied in the laboratory. IJ were stored at 5, 10, 15 and 20°C for a period of up to 70 days (10 weeks). Every second week, mortality, infectivity, reproductive capacity, time to emergence and length of IJ were examined. Galleria mellonella larvae were infested with doses of one and 30 IJ. As the period of storage increased, the number of active nematodes, the infectivity and the reproduction of IJ decreased both at low and high temperatures. Time to first emergence and body length of IJ were significantly affected by time, storage temperature and inoculum level. Independent of the dose and storage periods, highest infectivity and optimal development were observed when IJ were stored at 10 and 15°C. Effets de la durée du stockage et de la température sur le pouvoir infestant, la reproduction et le développement d'Heterorhabditis megidis parasitant Galleria mellonella - Les effets de la température, de la dose d'inoculum et de la durée du stockage sur le pouvoir infestant et le développement des juvéniles infestants (JI) d'Heterorhabditis megidis ont été étudiés au laboratoire. Les JI ont été stockés à 5, 7, 10, 15 et 20°C pendant une période allant jusqu'à 70 jours (10 semaines). Toutes les 2 semaines ont été examinées: la mortalité, le pouvoir infestant, la capacité de reproduction, la durée de l'émergence et la longueur de ces JI. Les larves de Galleria mellonella ont été infestées à deux doses: un et 30 JI. Lorsque la durée du stockage augmente, le nombre de nématodes actifs, le pouvoir infestant et la reproduction des JI diminuent, aussi bien à basse qu'à haute température. La durée de la première émergence et la longueur du corps des JI ont été significativement affectées par la durée et la température du stockage, ainsi que par la valeur de l'inoculum. De façon indépendante de cette dernière valeur et de la durée de stockage, le pouvoir infestant la plus élevée et le développement optimal ont été observés lorsque les JI sont stockés à 10 et 15°C.

scholarly journals Efecto de la temperatura de almacenamiento sobre el rigor mortis del músculo de tilapia (Oreochromis niloticus)//Effect of storage temperature on tilapia muscle (Oreochromis niloticus) rigor mortis

Biotecnia ◽  
2020 ◽  
Vol 22 (2) ◽  
pp. 88-93
Author(s):  
Nathaly Montoya-Camacho ◽  
Enrique Márquez-Ríos ◽  
Francisco Javier Castillo-Yáñez ◽  
Saúl Ruíz-Cruz ◽  
José Luis Cárdenas-López ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Oreochromis Niloticus ◽  
Storage Time ◽  
Storage Temperature ◽  
Rigor Mortis ◽  
Acid Ph ◽  
Two Temperatures ◽  
Ir Analysis ◽  
And Storage

El objetivo de la presente investigación fue evaluar el efecto de la temperatura de almacenamiento (0 y 5ºC) sobre los principales metabolitos y parámetros relacionados con el rigor mortis del músculo de tilapia (Oreochromis niloticus). Se evaluó el índice de rigor (IR), adenosina 5´-trifosfato (ATP), glucógeno, ácido láctico, pH y textura. El análisis del IR se realizó durante 266 h de almacenamiento a las dos temperaturas, mientras que el resto de los parámetros se monitorearon al tiempo 0 y a las 48 h de almacenamiento en ambas temperaturas. Se encontró que tanto la temperatura como el tiempo de almacenamiento presentaron un efecto significativo sobre el IR, siendo más pronunciado a 5°C en comparación al de 0°C.ABSTRACTThe aim of this research was to evaluate the effect of storage temperature (0 and 5°C) on the main metabolites and related parameters to rigor mortis in muscle of tilapia (Oreochromis niloticus). The rigor index (IR), adenosine 5’-triphosphate (ATP), glycogen, lactic acid, pH and texture were evaluated. The IR analysis was performed during 266 hours of storage at the two temperatures, while the rest of the parameters were monitored at 0 and at 48 hours of storage at both temperatures. It was found that both temperature and storage time, had a significant effect on IR, being more pronounced at 5°C compared to 0°C.

scholarly journals Pengaruh Variasi Suhu dan Lama Penyimpanan terhadap Viabilitas Bakteri Asam Laktat (BAL) dan Nilai pH Yoghurt

2021 ◽  
Vol 3 (2) ◽  
pp. 231-236
Author(s):  
Aditya Dimas Pangestu ◽  
Kurniawan Kurniawan ◽  
Supriyadi Supriyadi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Time ◽  
Storage Temperature ◽  
Ph Value ◽  
Public Awareness ◽  
Skim Milk ◽  
Treatment Temperature ◽  
Milk Product ◽  
And Storage

Consuming yogurt indicates the increasing public awareness of healthy lifestyles has led many people to consume yogurt. Yogurt is a fermented milk product by adding pasteurized skim milk concentrate and adding lactic acid bacteria culture. L. casei is the bacterial culture commonly used in the production of yogurt, which has a role in breaking down lactose into lactic acid. To maintain its quality, yogurt is generally stored at a low temperature. However, there are still many business actors who only store it in a cool box or even at room temperature. The purpose of this study was to describe the viability of LAB and the effect of variations in temperature and storage time on the viability of LAB and pH value of yogurt. This study used an experimental method with a completely randomized design (CRD) with 3 treatments in the form of variations in storage temperature, namely 5°C, 15°C, and 25°C, each treatment temperature was stored for 1 week, 2 weeks, 3 weeks, and 4 weeks. This study was conducted in December 2020. The results showed that the highest viability value (289x106 CFU/mL) of lactic acid bacteria in yogurt was obtained at 5°C with two weeks of storage. Yogurt's pH value is influenced by temperature and storage time; the higher the temperature and storage time, the causes the yogurt's pH value decreases. The conclusion that can be drawn from this study is that the highest viability of LAB was obtained at 5°C with a shelf life of two weeks, while the best pH value of yogurt was achieved at 5°C for one week.

Method of quantifying the loss of acidification activity of lactic acid starters during freezing and frozen storage

2000 ◽  
Vol 67 (1) ◽  
pp. 83-90 ◽  
Author(s):  
FERNANDA FONSECA ◽  
CATHERINE BÉAL ◽  
GEORGES CORRIEU
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Time ◽  
Frozen Storage ◽  
Operating Conditions ◽  
Linear Relationships ◽  
Before And After ◽  
Acidification Activity ◽  
The Difference ◽  
And Storage

We have developed a method to quantify the resistance to freezing and frozen storage of lactic acid starters, based on measuring the time necessary to reach the maximum acidification rate in milk (tm) using the Cinac system. Depending on the operating conditions, tm increased during the freezing step and storage. The loss of acidification activity during freezing was quantified by the difference (Δtm) between the tm values of the concentrated cell suspension before and after freezing. During storage at −20 °C, linear relationships between tm and the storage time were established. Their slope, k, allowed the quantitation of the decrease in acidification activity during 9–14 weeks of frozen storage. The method was applied to determine the resistance to freezing and frozen storage of four strains of lactic acid bacteria and to quantify the cryoprotective effect of glycerol.

Effect of temperature and storage time on cellular analysis of fresh pleural fluid samples

Cytopathology ◽  
2011 ◽  
Vol 23 (2) ◽  
pp. 103-107 ◽  
Author(s):  
L. Antonangelo ◽  
F. S. Vargas ◽  
M. M. P. Acencio ◽  
A. P. Corá ◽  
L. R. Teixeira ◽  
...  
Keyword(s):  
Pleural Fluid ◽  
Storage Time ◽  
Effect Of Temperature ◽  
Cellular Analysis ◽  
And Storage

Effect of Different Packaging Methods and Storage Temperature on Microbiological and Physicochemical Quality Characteristics of Meatball

2010 ◽  
Vol 16 (3) ◽  
pp. 259-265 ◽  
Author(s):  
I. Yilmaz ◽  
M. Demirci
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Thiobarbituric Acid ◽  
Quality Characteristics ◽  
Modified Atmosphere ◽  
Physicochemical Changes ◽  
Negative Factors ◽  
And Storage

The objective of this research was to determine physicochemical changes and microbiological quality of the different packaged meatball samples. Meatball samples in polystyrene tray were closed with polyethylene film (PS packs), vacuumed and modified atmosphere packaged, (MAP) (65% N2, 35% CO2), and held under refrigerated display (4 °C) for 8, 16 and 16 days for PS packs, vacuum and MAP, respectively. Microbial load, free fatty acids and thiobarbituric acid values of the samples tended to increase with storage time. Bacteria counts of the raw meatball samples increased 2 log cycles at the end of storage compared with initial values. Meatball samples can be stored without any microbiological problem for 7 days at 4 °C. Results from this study suggested that shelf-life assigned to modified-MAP and vacuum-packed meatballs may be appropriate. Meatball samples underwent physical deformation when they were packed before vacuum process. With these negative factors considered, MAP is superior to other two packs methods.

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