scholarly journals Physicochemical, Microbiology, and Sensory Characterization of Goat Milk Kefir in Various Incubation Time

2019 ◽  
Vol 43 (3) ◽  
Author(s):  
Sulmiyati Sulmiyati ◽  
Nur Saidah Said ◽  
Deka Uli Fahrodi ◽  
Ratmawati Malaka ◽  
Fatma Fatma
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Concentration ◽  
Incubation Time ◽  
Ph Value ◽  
Goat Milk ◽  
Physicochemical Characteristics ◽  
Lactic Acid Concentration ◽  
Ethanol Content ◽  
Organoleptic Characteristics

This study aimed to analyze the characteristics of goat milk kefir based on the incubation time variations on physicochemical, microbial and organoleptic. The method used was an experimental method using a Completely Randomized Design with 3 various incubation time which were for 12 hours, 18 hours and 24 hours with five replications. Parameters measured were physicochemical characteristics (pH, lactic acid concentration, and ethanol content), microbial characteristics which as the total number of lactic acid bacteria (LAB) colonies and the organoleptic characteristics were color, aroma, taste and favorability level towards goat milk kefir. Physicochemical and microbial data were analyzed by Analysis of Variance (ANOVA) while the organoleptic data were analyzed descriptively. The results showed that the incubation time gave significantly difference effect (P<0.05) on the pH, lactic acid concentration, the total number of LAB goat milk kefir and did not significant effect on the ethanol content. The organoleptic results showed that the incubation time didn’t significant effect on color and aroma, however gave significant affects on the tastes and favorability towards goat milk kefir. It can be concluded that the best incubation time was 24 hours. The physicochemical characteristics showed the pH value at 4.16±0.089; lactic acid concentration at 0.24±0.039%; ethanol content at 0.75±0.044%. The microbiology characteristics, the total number of Lactic Acid Bacteria at 1,24x107±0,008 CFU/ml. The characteristic of organoleptic color at 3.95 (white); aroma at 4.10 (kefir scent); taste at 4.25 (poor acid) and favorability at 4.15 (like).

scholarly journals THE EFFECT OF LACTIC ACID BACTERIA AND DIFFERENT LEVEL OF CARBOHYDRATE SOURCES ADDITION ON TOFU WASTE INDUSTRY FERMENTATION

2017 ◽  
Vol 41 (3) ◽  
pp. 279
Author(s):  
Zaenal Bachruddin
Keyword(s):  
Organic Matter ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Concentration ◽  
Dry Matter ◽  
Ph Value ◽  
Soluble Carbohydrates ◽  
Lactic Acid Concentration ◽  
Significant Difference

A The purpose of this research was to figure out the affinity value of soluble carbohydrates from pollard with lactic acid bacteria (LAB) and its effect on tofu waste silage. Lactic acid bacteria (LAB) isolates used as inoculum were commerce LAB isolates (B13-1) and yolk LAB isolates (K6-3). The selected of LAB isolates used in the tofu waste silage were tofu waste (TW) and pollard (P) with different proportion (70:30), (60:40), and (55:45). The result showed that the addition of soluble carbohydrates sources in the tofu waste silage did not affect lactic acid and pH value. However LAB addition significantly increased lactic acid (P<0.05). The TW:P proportion (55:45) produced the highest lactic acid concentration with the value of 3.54%DM with pH value 3.90. Proportion of TW:P gave significantly different effect on dry matter (DM) and organic matter (OM) (P<0.01). Meanwhile, LAB addition presented significant difference in declining of dry matter percentage (P<0.01) but it showed non-significant effect on organic matter percentage from the tofu curd silage. It can be concluded that pollard addition with the value of 45% shows that tofu waste silage has the highest lactic acid concentration and ideal pH value.

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.

Effects of Ensiling Fodder Ramie (Boehmeria nivea L.) with Lactic Acid Bacteria and Molasses on Fermentation Quality

2012 ◽  
Vol 524-527 ◽  
pp. 2167-2171
Author(s):  
Ting Ting Ning ◽  
Chun Cheng Xu ◽  
Hui Li Wang ◽  
Wei Hao ◽  
Heng Lei
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Quality Assessment ◽  
Ph Value ◽  
Significant Decline ◽  
Lactic Acid Concentration ◽  
Fermentation Quality ◽  
Almost All ◽  
Additive Control

This experiment was conducted to determine the ensiling characteristics and microbial changes of fodder ramie silage treated without additive (Control), or with molasses (M), lactic acid bacteria (LAB), and mixtures of lactic acid bacteria and molasses (LABM). Triplicate samples were randomly opened on days 0, 3, 7, 14, 28 and 60 of ensiling for sampling and the contents were processed for quality assessment and laboratory analysis. Compared with control silage, addition of M and LABM decreased pH and butyric acid while increasing lactic acid during ensiling (P < 0.05). For the LAB treatment, the pH value declined slowly at initial days then kept relatively stable at about 5.39 and the concentration of lactic acid increased for the first 7 days then maintained stable until day 60. The control silage showed a rise in pH and a significant decline in lactic acid concentration at later stage. Microbial changes had similar trend during ensiling for all the treatments where the lactic acid bacteria increased at initial days then showed a decline at later stage. Furthermore, LAB treatment had the highest (P<0.05) lactic acid bacteria population at almost all ensiling periods. It was concluded that both M and LABM treatment can improve the fermentation quality of fodder ramie silage to some extent, but the effects of adding lactic acid bacteria still need further research.

The Effect of Incubation Time to The Physicochemical and Microbial Properties of Yoghurt with Local Taro (Colocasia Esculenta(L.) Schott) Starch as Stabilizer

2019 ◽  
Vol 7 (2) ◽  
pp. 547-554 ◽  
Author(s):  
Aju Tjatur Krisnaningsih ◽  
Purwadi Purwadi ◽  
Herly Evanuarini ◽  
Djalal Rosyidi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Incubation Time ◽  
Lactobacillus Acidophilus ◽  
Ph Value ◽  
Colocasia Esculenta ◽  
Lactobacillus Bulgaricus ◽  
Casein Micelles ◽  
Prolonged Incubation ◽  
Microbial Characteristics

The effect of incubation time by using three culture starters (Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophiles) and Taro (Colocasia Esculenta) starch as a stabilizer on the physicochemical and microbial characteristics of yoghurt were investigated. One of the problems in making yoghurt is the occurrence of syneresis caused by the unstable casein micelles. The addition of natural stabilizers is known to be able to solve the problem. In this research, local taro was added to the yoghurt as stabilizers followed by different incubation time (18-h, 24-h, 30-h, 36-h and 42-h). The results showed that incubation time had a highly significant effect (p<0.01) on viscosity, whey holding capacity (WHC), moisture content, carbohydrates, pH value, total acidity, and total lactic acid bacteria. During the fermentation process, the prolonged incubation time resulted in increased acidity, viscosity, WHC, and total lactic acid bacteria, while simultaneously decreased the pH value, moisture and carbohydrate content. The research concluded that 36 h incubation time produced the best yoghurt characteristics made with Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophiles as culture starters and taro starch as a local Indonesia stabilizer.

scholarly journals Ensiling corn silage with different levels of a multi-species lactic acid bacteria inoculant

2014 ◽  
Vol 54 (2) ◽  
pp. 165
Author(s):  
H. Mohammadzadeh ◽  
M. Khorvash ◽  
G. R. Ghorbani
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Concentration ◽  
Water Soluble ◽  
Soluble Carbohydrate ◽  
Lactic Acid Concentration ◽  
Fermentation Products ◽  
Neutral Detergent Fibre ◽  
Aerobic Stability

A multi-species lactic acid bacterial inoculant (Lactisil maize, LM) was applied to whole-crop corn at different maturities in laboratory silos, to evaluate its effects on biochemical characteristics and aerobic stability. The corn crop was harvested at hard dough (HD, 253.1 g/DM kg), one-third milkline (ML, 293.7 g/DM kg) and one-third milkline with a killing frost (MLF, 297.6 g/DM kg). Crops were chopped to a 2.5-cm theoretical cut length, subsampled and treated with two levels of inoculant (LB1 = 1.5 × 105 cfu/g forage, LB2 = 3 × 105 cfu/g forage) or untreated (WO). The chemical composition of MLF crops was very similar to that of ML crops. However, lower (P < 0.01) numbers of lactic acid bacteria and higher numbers of yeast were enumerated in MLF than in ML crops. Higher percentages of DM and neutral detergent fibre and higher pH, but lower (P < 0.01) concentrations of water soluble carbohydrate and crude protein were measured in ML and MLF crops than in HD crops. Application of the inoculant increased (P < 0.01) concentrations of volatile fatty acids, neutral detergent fibre and acid detergent fibre in silages. Lactic acid concentration increased (P < 0.01) in HD treatments with an increasing level of inoculant. In contrast, the highest (P < 0.01) lactic acid concentration was measured in LB1 treatment compared with WO and LB2 in ML and MLF silages. Silages prepared from ML and MLF crops had higher (P < 0.01) lactic and acetic acid concentrations but lower (P < 0.01) butyric acid concentrations than did those prepared from HD. The pH in LB1 and LB2 silages was higher (P < 0.01) than that measured in WO silages. Aerobic stability was not influenced by inoculant treatment but low-DM silages were more (P < 0.01) resistant to spoilage. Frost-killed corn crops had a good potential to produce well fermented silage. Using LM resulted in silages with slightly higher fermentation products but it failed to improve aerobic stability of silage after 120 days of ensiling. These results indicated that inoculation of corn crops with LM for a short-duration ensilage period cannot enhance aerobic stability of silages due to insufficient acetic acid production from lactic acid conversion.

scholarly journals Characteristics of Goat Milk Kefir with Addition of Red Yeast Rice Extract During Storage

2021 ◽  
Vol 45 (1) ◽  
pp. 47
Author(s):  
Dilla Melani ◽  
Nurliyani Nurliyani ◽  
Indratiningsih Indratiningsih
Keyword(s):  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Goat Milk ◽  
Total Count ◽  
Red Yeast Rice ◽  
Alcohol Content ◽  
E Coli

Kefir is one of milk products, produced by the addition of bacteria and yeast-containing kefir starter. This study aimed to evaluate the microbial characteristic, antibacterial activity, chemical and physical characteristics, antioxidant activity, and organoleptic characteristic of goat milk kefir which treated with angkak (red yeast rice) extract supplementation during storage. The study was initiated with milling to produce angkak flour, which then was diluted on sterilized distilled water on 1:2 ratio. Kefir were obtained by fermenting goat milk using 3% kefir grain for 18 hours at room temperature. Different treatments on the study were angkak extract supplementations on level of 0; 2; 4; and 6% for three different storage periods, i.e., 0, 7, and 14 days. The parameter of microbial characteristics observed on this study were total of lactic acid bacteria, TPC, total yeast, and antibacterial activity. Chemical tests performed on this study included the value of acidity, pH value, alcohol content, and water content. Meanwhile, the physical evaluations included viscosity, color test (brightness value, red value, and yellow value), and followed with antioxidant activity test on DPPH method and organoleptic test. Data from chemical, microbial, and physical evaluation were analyzed on one way ANOVA for these following parameters: total count of lactic acid bacteria, TPC, antibacterial activity, value of acidity, pH value, alcohol content, water content, viscosity, brightness value, red value, yellow value, antioxidant activity, and sensory values (alcoholic taste and acceptability). The analysis were further continued on two way ANOVA for total count of lactic acid bacteria, TPC, antibacterial activity on E. coli and S. aureus, alcohol content, viscosity, brightness value, red value, yellow value, and antioxidant activity. Meanwhile, the organoleptic characteristics were analyzed on non-parametric Kruskal Wallis, followed by Duncan’s multiple range test (DMRT).  Data were analyzed on computer program of Software Statistical Product and Service Solution (SPSS) version 18 for windows. The study revealed that angkak extract supplementation on goat milk kefir during 0, 7, and 14 days of storage had significant effects (P<0.05) on total count of lactic acid bacteria, TPC count, antibacterial activity, value of acidity, pH value, alcohol content, and sensory qualities (alcoholic taste and acceptability). There was an interaction between angkak extract supplementation and storage period on total count of lactic acid bacteria, TPC, antibacterial activity on E. coli and S. aureus, alcohol content, viscosity, brightness value, red value, yellow value, and antioxidant activity. As summary, supplementation of angkak extract at 6% level and 14 days storage periods increase the microbiological quality, viscosity, alcohol content, antioxidant activity, as well as its alcoholic taste-associated acceptability, and inhibit the growth of pathogens (E. coli and S. aureus).

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 The Effects of the Addition of Banana Puree to the Total Number of Total Probiotic Bacteria, pH Value and Organoleptic Characteristics of the Synbiotic Yoghurt Made from Goat Milk and Banana Puree

2018 ◽  
Vol 2 (1) ◽  
Author(s):  
Nafila Fidina ◽  
Een Sukarminah ◽  
Debby Moody Sumanti
Keyword(s):  
Lactic Acid ◽  
Research Method ◽  
Ph Value ◽  
Block Design ◽  
Goat Milk ◽  
Probiotic Bacteria ◽  
Cow Milk ◽  
Acid Condition ◽  
Organoleptic Characteristics ◽  
Randomized Block Design

Synbiotic yoghurt is a yoghurt with the addition of prebiotics and lactic acid bacteria (LAB) that serves as probiotic which helps to improve digestion, able to survive in gastric acid condition and able to improve immune system. The milk that was used in this study is Saneen goat milk which has higher digestibility than cow milk. The banana used in this study will be processed into puree form. The purpose of study was to determine the concentration of banana puree on synbiotic yoghurt made from goat milk and banana puree with the best microbiological, pH value, viscosity and organoleptic characteristics. The research method used was randomized block design with 4 treatments and 3 replications. Synbiotic yoghurt was made with difference concentrations of banana puree of 25%, 50%, 75% and 100%. The 50% addition of banana puree produced the best synbiotic yoghurt with 4,15 pH, 9,43 Log cfu/ml  and 9,16 Log cfu/ml total probiotic bacteria, and the organoleptic characteristics including color, flavor, taste, texture and overall appearance rather preferred by panelists.

The effects of dextrin concentration as filler on physical, chemical, and microbiology properties of powdered goat milk kefir

2021 ◽  
Vol 46 (2) ◽  
pp. 145-153
Author(s):  
H. Rizqiati ◽  
N. Nurwantoro ◽  
S. Susanti ◽  
M. I. Y. Prayoga
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Water Content ◽  
Ph Value ◽  
Goat Milk ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Physical Chemical ◽  
Significant Difference

The purpose of the research was to study the effects of dextrin powder with a different concentration on the physical, chemical, and microbiology properties of the product. The research was conducted using a Completely Randomized Design (CRD) with five treatments and four replications, namely the addition of dextrin filler with a concentration of 0% (T0), 2,5% (T1), 5% (T2), 7,5% (T3), and 10% (T4) (w/v). The quality of powdered goat milk kefir that is analyzed are physical, chemical, and microbiology properties. The data were analyzed using SPSS 26.0 application using Analysis of Variance (ANOVA) followed by Duncan Multiple Range Test (DMRT). The test results show a significant difference in dextrin concentration (P<0.05) on solubility, total acid content, yield, water content, protein content, pH, total dissolved solids, carbohydrate, lactic acid bacteria, yeast, and microbe content of the product and shows no significant difference on the viscosity of the product. It can be concluded that the addition of dextrin can increase the yield, solubility, total dissolved solids, water content, carbohydrate, total microbe, lactic acid bacteria, and microbe but also decreased the pH value and the protein content, with the best treatment was the addition of dextrin of 10%.

Affects of Citric Acid Concentration and System pH on the Speed and the Stability of Nickel Electroless Plating

2011 ◽  
Vol 239-242 ◽  
pp. 1813-1818 ◽  
Author(s):  
Ding Fu Liu ◽  
Hua Wang
Keyword(s):  
Lactic Acid ◽  
Citric Acid ◽  
Acid Concentration ◽  
Electroless Plating ◽  
Ph Value ◽  
Lactic Acid Concentration ◽  
Citric Acid Concentration ◽  
Plating Bath ◽  
The Stability ◽  
Stability Time

Analyzing the experiment results theoretically, this paper mainly studied the affect of content of lactic acid as main complexant and pH value with citric acid as auxiliary complexant to plating speed and the system stability in nickel electroless plating. The results of our researches indicate that: (1) When the total nickelous concentration is 0.10mol/L, the total lactic acid concentration is 0.20 mol/L and the pH value is 4.8, the speed of nickel electroless plating will decrease as the total citric acid concentration increase. Otherwise, the stability time of PbCl2 in the plating bath will increase; (2) When the total nickelous concentration is 0.10 mol/L, the total lactic acid concentration is 0.20 mol/L and the total citric acid concentration is 15 g/L, the speed of nickel electroless plating would increase as the pH value increases, but the stability time of PbCl2 in the plating bath would decrease a lot. Considering comprehensively the plating speed and the bath stability, the total citric acid concentration 10~20 g/L, pH value 4.8~5.2 will be acceptable.

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