Utilization of Lesser Yam (Dioscorea esculenta L.) Flour as Prebiotic in Yogurt to Total Lactic Acid Bacteria (LAB), Sugar Reduction, and Organoleptic Properties

2020 ◽  
Vol 2 ◽  
pp. 00011
Author(s):  
Yoyok Budi Pramono ◽  
Nurwantoro Bambang Dwiloka ◽  
Sri Mulyani ◽  
Bhakti Etza Setiani ◽  
Maulida Rochmayani ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Sugar Content ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Crude Fiber ◽  
Organoleptic Properties ◽  
Randomized Design ◽  
Sugar Reduction

This study aims to determine the effect of the concentration the addition of lesser yam as prebiotic to total Lactic Acid Bacteria (LAB), reducing sugar content, crude fiber, viscosity, and organoleptic properties of yogurt with a combination of three bacteria (Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus acidophilus). The design of this study used a completely randomized design (CRD) with 4 treatments and 5 replications with variations in the addition of lesser yam tuber, namely T1 with a concentration of 0%, T2 with a concentration of 2%, T3 with a concentration of 4% and T4 with a concentration of 6%. The raw materials used are pasteurized fresh cow's milk, lesser yam tuber flour, and yogurt starter. The results showed that the addition of different lesser yam tuber flour had a significant effect (P &lt;0.05) on total LAB, sugar reduction, crude fiber, viscosity, and organoleptic properties of yogurt. The ideal treatment for the addition of lesser yam tuber flour is the concentration of 2% lesser yam tuber, which produces a total LAB is 9.2 x 109, a sugar reduction is 0.653 mg/mL, crude fiber is 1.3%, 82.25 cPs, and organoleptic properties had sour taste and viscosity is rather thick which the most preferred.<br>

PENGARUH KOMBINASI BAKTERI ASAM LAKTAT TERHADAP PERUBAHAN KARAKTERISTIK NUTRISI SUSU KERBAU

2017 ◽  
Vol 4 (1) ◽  
pp. 21
Author(s):  
Rofiq Sunaryanto
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sugar Content ◽  
Chemical Properties ◽  
Aerobic Condition ◽  
Streptococcus Thermophilus ◽  
Buffalo Milk ◽  
Lactobacillus Bulgaricus ◽  
Characteristic Change ◽  
Total Acid

Effects of Lactic Acid Bacteria Combination on Characteristic Change of Buffalo Milk Nutrition Determination of physical and chemical characteristics on fermented milk using a mixture of Lactobacillus bulgaricus, Streptococcus thermophilus, and Bifidobacterium sp. has been conducted. Fermentation was carried out for 20 hours at 37ºC in a facultative aerobic condition. Physical characteristics were performed by comparing the physical properties before and after fermentation such as viscosity and texture, including chemical properties such as pH, acidity, protein, fat, and sugar contents. Inoculants of lactic acid bacteria were varied using a combination of lactic acid bacteria mixture. Results showed that the combination of bacteria inoculants used has no significant effect on changes in protein, fat, ash, and water contents. However, the effects on total acid, pH, sugar content, and physical appearance such as viscosity and texture were significant. The combination of L. bulgaricus, S. thermophilus and Bifidobacterium sp. (A6) produced a soft texture appearance and high viscosity. The combination of inoculant bacteria L. bulgaricus with S. thermophilus (A5) produced a texture similar to A6 but with a lower viscosity than A6.Keywords: Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium sp, buffalo milk, fermentation. ABSTRAKPenelitian untuk mengetahui karakteristik fisik dan kimia hasil fermentasi susu kerbau menggunakan campuran Lactobacillus bulgaricus, Streptococcus thermophilus, dan Bifidobacterium sp telah dilakukan. Fermentasi dilakukan selama 20 jam pada suhu 37ºC secara aerobe fakultatif. Karakteristik fisika dilakukan dengan membandingkan sifat fisik seperti kekentalan dan tekstur, serta sifat kimia yang meliputi kandungan protein, lemak, gula, pH, keasaman sebelum dan sesudah fermentasi. Inokulan bakteri asam laktat divariasikan menggunakan kombinasi campuran bakteri asam laktat. Hasil penelitian menunjukkan bahwa kombinasi inokulan yang digunakan dalam proses fermentasi susu kerbau tidak berpengaruh nyata terhadap perubahan kadar protein, lemak, abu, dan air. Namun demikian berpengaruh nyata terhadap total asam, pH, kadar gula, dan penampakan fisik seperti kekentalan dan tekstur. Kombinasi inokulan L. bulgaricus, S. thermophilus dan Bifidobacterium sp. (A6) menghasilkan susu fermentasi dengan penampakan tekstur halus dan kekentalan yang lebih padat. Kombinasi bakteri L. bulgaricus dengan  S. thermophilus (A5) menghasilkan tekstur yang mirip dengan A6, namun demikian menghasilkan kekentalan yang lebih rendah dibandingkan A6.Kata kunci: Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium sp, susu  kerbau, fermentasi

scholarly journals PENGARUH PENGGUNAAN MADU TERHADAP NILAI pH, SINERESIS, DAN TOTAL BAKTERI ASAM LAKTAT YOGHURT SINBIOTIK

ZOOTEC ◽  
2019 ◽  
Vol 40 (1) ◽  
pp. 214
Author(s):  
Reynaldi Baguna ◽  
A. Yelnetty ◽  
S.E. Siswosubroto ◽  
N. Lontaan
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Skim Milk ◽  
Animal Husbandry ◽  
Streptococcus Thermophilus ◽  
Test Tube ◽  
Lactobacillus Bulgaricus ◽  
Animal Product ◽  
Randomized Design

THE EFFECT OF THE ADDITION OF HONEY TO THE PH VALUE, SYNERESIS AND TOTAL LACTIC ACID BACTERIA OF SINBIOTIK YOGURT. This study was conducted to determine whether honey gives an influence on the pH value, syneresis and LAB of synbiotic yogurt. In this study, the main ingredients used were 5 liters UHT milk, Skim milk 400 g, honey 240 mL, Lactobacillus acidophillus bacteria, Streptococcus thermophilus and Lactobacillus bulgaricus, aqudes, MRS Media (Man Rogosa Sharpe Medium). Equipment used during the study included autoclave, pH meter, Erlenmeyer, test tube, pipette, thermometer, analytical scale, petri dishe, desiccator, blender, oven, incubator, micro pipette, burette, spritus lamp, goblet, refrigerator. This research was carried out on January 7 2019 until March 12 2019 at the Laboratory of Animal Product Technology Faculty of Animal Husbandry, Sam Ratulangi University, Manado. The experimental design used in this study was a Completely Randomized Design (CRD) method with treatments 5 and 4 replications. The variables analyzed in this study are pH, Sinereis and Total LAB. The data obtained were analyzed using ANOVA, there were significant differences between the treatments followed by the BNJ test. The results of this study indicate that the treatments of P0(0%), P1(3%), P2(6%), P3(9%) and P4(12%) have a very significant effect (P <0.01) on the pH value, Sineresis and Total LAB. Based on the results and discussion that the use of honey by 12% can increase the value and produce the best pH, syneresis and total lactic acid bacteria in synbiotic yogurt.Keywords: Sinbiotic Yogurt, Honey, pH, Sinresis, LAB.

scholarly journals PENGARUH SUBSTITUSI SARI KACANG KOMAK (LABLAB PURPUREUS (L.) SWEET) DAN SUSU SKIM TERHADAP SIFAT ORGANOLEPTIK, NILAI PH, DAN TOTAL BAKTERI ASAM LAKTAT YOGHURT KACANG KOMAK

2018 ◽  
Vol 12 (1) ◽  
pp. 72
Author(s):  
Astrid Widiastuti ◽  
Judiono Judiono
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Skim Milk ◽  
Lactobacillus Bulgaricus ◽  
Lablab Purpureus ◽  
Organoleptic Properties ◽  
Gram Staining ◽  
Randomized Design ◽  
Measurement Results

Lablab bean has potential as alternative food subtituteof soybean Lablab Bean has nutrients content which is not much  different, but fatcontent is much lower than soybean. Yogurt is milk fermented by the lactic acid bacteria Streptococcus thermophilusand Lactobacillus bulgaricusthat tranformmilk sugar (lactose) into lactic acid to obtain acidity, smell,  and specifi c fl avor. The aim of this research was to study the effect of substitution of lablab bean milk and skim milk to organoleptic properties, pH value, and the total of lactic acid bacteria (LAB). The Experimental design was appliedusing completely randomized design with 30 untrained panelists. The research conducted in three treatments with two repetitions. The data collected are total LAB and pH value. The organoleptic properties test used was hedonic quality test with one repitition. The pH value was measured using an electronic pH meter. The total of LAB was measuredusing Man Rogosa and Sharpe (MRS) media. The level of lactic acid was measured using acidity test. The treatment applied was the effect of substitution of lablab bean milk 92%, 95%, and 96,5%, and skim milk 8%, 5%, and 3,5%. Data were analyzed with Anova, Kruskal Wallis, Duncan Multi Range with signifi cance level p < 0,05. The result showedthat organoleptic properties ofsubstituion 92:8 is closer to the expected quality ofyoghurt with the lowest pH value, and the highest pH value is substitution96,5 :3,5. The measurement results of the total LAB and lactic acid levels showed the substitution 92:8 has the highest value and the substitution of 96,5:3,5 has the lowest value. The result of Microscopic on Gram staining showed that Streptococcus thermopillus and Lactobacillus bulgaricus bacteria were found in lablab beans yoghurt. This result indicates that the lablab bean can be potentially used as the main material to make yoghurt.

scholarly journals Identifying the Diversity of Dominant LABs from Fermented Dairy Products Dahi and Yoghurt in Eastern Region of Nepal

2019 ◽  
Vol 11 ◽  
pp. 60-64
Author(s):  
Sanjay Mahato ◽  
Aakash Kumar Shahani
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Eastern Region ◽  
Isolation And Identification ◽  
Carbohydrate Utilization ◽  
Variable Nature ◽  
Microbiological Techniques ◽  
Fermented Dairy

The aim of this study was to isolate and identify lactic acid bacteria diversity from dahi/ yoghurt. Curd, also known as commercially prepared yoghurt or homemade Dahi, is formed during the slow lactic fermentation of lactose from milk by thermophilic lactic acid bacteria (LAB). Thirty-five samples of yoghurt and curd were collected from the Biratnagar and isolation and identification of bacteria were done by various microbiological techniques like MRS Agar inoculation, colony characteristics, microscopic and biochemical examination. A total of sixty-six strains of lactobacilli were isolated from curd and identification of strains was done by biochemical and carbohydrate utilization test. Lactobacillus bulgaricus, L. casei, L. fermentum, L. acidophilus, and Streptococcus thermophilus were identified from curd. pH of samples was between 3.0 to 4.0 for homemade dahi; while 4.34 to 4.5 for commercially available yoghurt. The mean colony count of lactic acid bacteria was 1.4x107–4.9x107 cfu/g. 37.9% of samples contained Streptococcus thermophilus, 30.3% had Lactobacillus bulgaricus. Forty-five isolates from 24 industrial yoghurt samples showed 37.5% of the yoghurt contained both Lactobacillus bulgaricus and Streptococcus thermophilus followed by 25% samples having S. thermophilus and L. acidophilus. Other species like L. fermentum and L. casei were less common. From 11 homemade dahi samples, 54.5% of curd possessed both S. thermophilus and L. bulgaricus; 18.2% curd had both S. thermophilus and L. fermentum. The study concludes that L. bulgaricus and Streptococcus thermophilus are prevalent potent lactic acid bacteria. This study provides an account of the diversity of lactic acid bacteria in dahi/ yoghurt which will provide useful information about the variable nature of curd in this region to future researchers.

SURVIVAL OF SALMONELLA TYPHIMURIUM IN REFRIGERATED CULTURED MILKS1

1972 ◽  
Vol 35 (8) ◽  
pp. 489-495 ◽  
Author(s):  
H. s. Park ◽  
E. H. Marth
Keyword(s):  
Lactic Acid ◽  
Citric Acid ◽  
Lactic Acid Bacteria ◽  
Salmonella Typhimurium ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Bulgaricus ◽  
Refrigerated Storage ◽  
Streptococcus Lactis ◽  
Pure Cultures

Cultured skimmilks containing Salmonella typhimurium were prepared at 21, 30, or 42 C using different species of lactic acid bacteria (0.25, 1.0, and 5% inoculum) either singly or in combinations. Several commercial cultures also were used. Cultured skimmilks were stored at 11 C and tested at 3-day intervals for numbers of viable salmonellae and lactic acid bacteria and for pH. Survival of S. typhimurium varied from 6 to 9 days and from 3 to 6 days in milks cultured with 0.25% Streptococcus lactis at 21 and 30 C, respectively. Increasing the inoculum to 1% with incubation at 30 C yielded a product no more detrimental to S. typhimurium than when the lower inoculum was used at 30 C. Survival of S. typhimurium always exceeded 9 days when S. cremoris was used to make cultured skimmilks. Products made with commercial mixed cultures composed of S. lactis and S. cremoris allowed S. typhimurium to survive for periods intermediate between the extremes observed when pure cultures were used. Skimmilks cultured with Streptococcus diacetilactis and Leuconostoc citrovorum, even when skimmilks cultured with the latter organism were acidified with citric acid and incubated further, were essentially without effect on survival of S. typhimurium during refrigerated storage. Use of Streptococcus thermophilus (1% culture, 42 C incubation) yielded cultured skimmilks that were most detrimental to survival of salmonellae, whereas skimmilks fermented with Lactobacillus bulgaricus permitted survival of low numbers of salmonellae beyond 9 days. Milks cultured at 42 C with a 5% inoculum of S. thermophilus mixed with L. bulgaricus or Lactobacillus helveticus were free of viable salmonellae before the incubation was complete. Salmonellae grown in skimmilk at 21 C without a lactic culture were more resistant to inactivation during refrigerated storage than was S. typhimurium grown at 30 or 42 C.

scholarly journals Perubahan Karakteristik Kimia dan Mikrobiologis Jruek Drien (Durian Fermentasi Khas Aceh) selama Fermentasi

2018 ◽  
Vol 10 (2) ◽  
pp. 1-5
Author(s):  
Murna Muzaifa ◽  
Ryan Moulana ◽  
Yuliani Aisyah ◽  
Zainuddin Zainuddin ◽  
Faidha Rahmi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Water Content ◽  
Sugar Content ◽  
Fermented Food ◽  
Total Acid ◽  
Total Sugars ◽  
Randomized Design ◽  
Microbiological Characteristics ◽  
Completely Randomized Design

Jruek drien is one of traditional fermented food of Aceh. This product made from flash of durio that fermented without starter addition. Explorative research has been conducted to examine the change of chemical and microbiological characteristics of jruek drien during fermentation. This study used completely randomized design with single factor (length of fermentation: 1,3,5 and 7 days). The parameters analyzed were water content, pH, total acid, total sugars, total lactic acid bacteria and yeast. The results showed that water content and acid total were increased while pH and sugar content were decreased. The highest total of lactic acid bacteria was found on day 3. Yeast detected only on early fermentation and no detected on 7th day.

BEHAVIOR OF SALMONELLA TYPHIMURIUM IN SKIMMILK DURING FERMENTATION BY LACTIC ACID BACTERIA1

1972 ◽  
Vol 35 (8) ◽  
pp. 482-488 ◽  
Author(s):  
H. S. Park ◽  
E. H. Marth
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salmonella Typhimurium ◽  
Streptococcus Thermophilus ◽  
Mixed Cultures ◽  
Lactobacillus Bulgaricus ◽  
Complete Inactivation ◽  
Streptococcus Lactis ◽  
Streptococcus Cremoris ◽  
Incubation Temperatures

Skimmilk was inoculated with Salmonella typltimurium (approximately 103/ml) and with Streptococcus cremoris, Streptococcus lactis, mixtures of S. cremoris and S. lactis, Streptococcus diacetilactis, Streptococcus thermophilus, Lactobacillus bulgaricus, mixtures of S. thermophilus and L. bulgaricus, a mixture of L. helveticus and S. thermophilus, and Leuconostoc citrovorum. Inocula of lactic acid bacteria ranged from 0.25 to 5.0% and incubation temperatures from 21 to 42 C. Streptococcus cremoris, S. lactis, and mixtures of the two repressed growth but did not inactivate S. typhimurium during 18 hr of incubation at 21 or 30 C when the lactic inoculum was 0.25%. An increase in inoculum to 1% resulted in inactivation of S. typhimurium at 30 C by some of the mixed cultures. Both S. diacetilactis and L. citrovorum were less inhibitory to S. typhimurium than were S. cremoris or S. lactis. When added at the 1% level, Streptococcus thermophilus was more detrimental to S. typhimurium at 42 C than was L. bulgaricus. Mixtures of these two lactic acid bacteria, when added at levels of 1.0 and 5.0%, caused virtually complete inactivation of S. typhimurium during the interval between 8 and 18 hr of incubation at 42 C.

Shrimp Waste Fermentation Using Symbiotic Lactic Acid Bacteria

2011 ◽  
Vol 194-196 ◽  
pp. 2156-2163 ◽  
Author(s):  
Shan Duan ◽  
Ying Xia Zhang ◽  
Ting Ting Lu ◽  
Dui Xi Cao ◽  
Jing Diao Chen
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Fermentation Process ◽  
Amino Nitrogen ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Shrimp Waste ◽  
Whole Process

In this research, shrimp waste was fermented with 3 species of symbiotic lactic acid bacteria, namely Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus bulgaricus. The ingredient changes occurring in the fermentation process were investigated. Results showed that the production of lactic acid in the fermentation process was remarkably improved, with the pH decreasing rapidly to 4.25 within 8 h, the lowest pH reaching 3.22, and the titratable acidity reaching 25.0 mmol/100ml. The improved acidic environment promoted the removal of calcium and protein, with 91.3% calcium, 97.7% protein and 32.3% carotenoid removed from shrimp waste after 168 h fermentation. The putrefaction was effectively prevented and the TVBN level was low throughout the whole process. Glucose was consumed rapidly in the earlier phase of the fermentation; about 69.4% glucose was consumed in the initial 24 h. The consumption of glucose was in well accordance with the growth of lactic acid bacteria, the removal of calcium and the increasing of titratable acidity. The amino nitrogen content kept increasing within 48 h, thereafter it came to decrease. 88.4% of peptides in the hydrolysate ranged between 1000 ~ 10000 Da, 10.2% smaller than 1000 Da, and 3.44% larger than 10000 Da.

Preservation of Lactic Acid Bacteria on Anhydrous Silica Gel for Three Years

1983 ◽  
Vol 46 (8) ◽  
pp. 699-701 ◽  
Author(s):  
MARIA C. T. DE SILVA ◽  
MARIA A. TESSI ◽  
MARIA A. MOGUILEVSKY
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Silica Gel ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Bulgaricus ◽  
Preservation Methods ◽  
Streptococcus Lactis ◽  
Streptococcus Cremoris ◽  
Negative Effect

This study, which covers three years of storage. analyzes the application of silica gel preservation methods to lactic acid bacteria widely used in yogurt and cheese fermentation. Strains of Streptococcus lactis, Streptococcus lactis subsp. diacetylactis, Streptococcus cremoris, Streptococcus thermophilus. Lactobacillus bulgaricus, Lactobacillus helveticus and a yogurt culture were adsorbed on anhydrous silica gel in screw-cap tubes or in ordinary test tubes which were subsequently flame-sealed under vacuum. During 3 years. the bacteria were tested for viability by incubation in sterile milk. All of the bacteria retained their acidifying activity, with the exception of the yogurt culture. Extending preservation for more than 2 years had a negative effect on the activity of the yogurt culture. Results obtained support the use of screw-cap tubes which, in general, were suitable to preserve suspensions of lactic acid bacteria adsorbed on anhydrous silica gel.

scholarly journals Biochemical, Microbiological and Organoleptic Properties of Probiotic Pineapple Juice Developed by Lactic Acid Bacteria

2020 ◽  
Vol 12 (4) ◽  
pp. 743-750
Author(s):  
M. A. Hossain ◽  
M. M. Hoque ◽  
M. M. Hossain ◽  
M. H. Kabir ◽  
M. Yasin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Time ◽  
Raw Materials ◽  
Control Sample ◽  
Viable Cell ◽  
Organoleptic Properties ◽  
Pineapple Juice ◽  
Cell Counts ◽  
Cell Synthesis

An experiment was undertaken to determine the suitability of pineapple juices as raw materials for the production of fermented probiotic juice by two lactic acid bacteria, Lactobacillus plantarum and Lactobacillus fermentum. Three probiotic juice samples inoculated with L. plantarum (S-2), L. fermentum (S-3) and with both L. plantarum and L. fermentum (S-4) were compared with that of control sample (S-1) where no Lactobacillus strains were used. Fermentation was carried out at 37 °C for 48 h. Then the juice samples were stored at 4 °C and studied the change in their physicochemical properties at day 0, 7, 14 and 21. Both L. plantarum and L. fermentum were able to withstand and utilize fruit juices for their cell synthesis as indicated by a decrease in fruit sugar and an increase in acidity. Although the lactic cultures in fermented probiotic juices gradually lost their viability, the viable cell counts of these strains remained at 107 CFU/100 mL after 14 days in cold storage. From sensory evaluation, the juice sample prepared with L. plantarum exhibits the best result during storage time. Hence, pineapple juice might be used as a suitable medium for the production of a healthy probiotic beverage.

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