Agar-immobilized basil–lactic acid bacteria bioproducts as goat milk taste-masking agents and natural preservatives for the production of unripened goat cheese

Abstrak. Tujuan penelitian ini adalah untuk melihat pengaruh jenis rempah, konsentrasi rempah, dan interaksi jenis rempah dan konsentrasi rempah terhadap kualitas yoghurt susu kambing. Penelitian menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan 2 faktor. Faktor pertama adalah jenis ekstrak rempah (R) yaitu R1 = kayu manis dan R2 = pala. Faktor kedua adalah konsentrasi ekstrak rempah (K) yaitu K1 = 2% dan K2 = 4% dan K3 = 6%. Hasil penelitian menunjukkan ekstrak rempah (R) berpengaruh sangat nyata (P ≤ 0,01) terhadap aroma dan total asam, tetapi tidak berpengaruh terhadap rasa, warna, tekstur, total bakteri asam laktat, pH, viskositas, dan kadar protein. Konsentrasi rempah (K) berpengaruh nyata (P≤0,05) terhadap rasa dan viskositas, tetapi tidak berpengaruh terhadap warna, tekstur, pH, total asam, total bakteri asam laktat, dan kadar protein. Interaksi jenis ekstrak rempah dengan konsentrasi ekstrak rempah berpengaruh nyata (P≤0,05) terhadap kadar protein dan total bakteri asam laktat tetapi tidak berpengaruh terhadap total asam laktat, dan pH. Abstract. The purpose of this study was to determine the effects of type and concentration of spiceson the quality of goat milk yogurt. The study used a Complete Randomised Design (CRD) Factorial with 2 factors. The first factor was the type of spice extract (R) that was R1 = cinnamon, and R2 = nutmeg. The second factor was the concentration of spice extract (K) that was K1 = 2%, K2 = 4%, and K3 = 6%. The result showed that the spice extract obviously affected (P ≤ 0.01) on the aroma and acid total, but it did not effect on the taste, color, texture, total of lactic acid bacteria, pH, viscosity, and protein. The spice concentration (K) obviously affected (P≤0.05) to the taste and viscosity, but it did not effect on the color, texture, pH, acid total, total of lactic acid bacteria, and protein. The interaction type of spice extract with the concentration of spice extract obviously affected (P≤0.05) on the protein content and total of lactic acid bacteria, but it did not effect on lactic acid total, and pH.

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Identification and technological properties of lactic acid bacteria isolated from raw goat milk of four Algerian races

Food Microbiology ◽

10.1016/j.fm.2003.11.006 ◽

2004 ◽

Vol 21 (5) ◽

pp. 579-588 ◽

Cited By ~ 61

Author(s):

A Badis ◽

D Guetarni ◽

B Moussa Boudjema ◽

D.E Henni ◽

M Kihal

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Goat Milk ◽

Technological Properties

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Inhibitory activity of crude bacteriocin produced by lactic acid bacteria isolated from dadih against Listeria monocytogenes

Biodiversitas Journal of Biological Diversity ◽

10.13057/biodiv/d210404 ◽

2020 ◽

Vol 21 (4) ◽

Author(s):

Usman Pato ◽

YUSMARINI YUSUF ◽

SHANTI FITRIANI ◽

NIA NAIDYA JONNADI ◽

MIMI SRI WAHYUNI ◽

...

Keyword(s):

Antimicrobial Activity ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Inhibition Zone ◽

Diffusion Method ◽

Antimicrobial Compounds ◽

Disk Diffusion Method ◽

Food Borne ◽

Paper Disk ◽

Natural Preservatives

The use of natural preservatives called bacteriocin derived from lactic acid bacteria (LAB) is one way of preventing food from being contaminated by pathogenic microorganisms such as L. monocytogenes (LM). The aims of this study were to evaluate the ability of LAB isolated from dadih to inhibit the growth of LM and to obtain the antimicrobial components that play a role in inhibiting the growth of LM. The antimicrobial activity of the supernatant obtained from 12 strains of dadih LAB was determined using the paper disk diffusion method. The results showed that the supernatant from the 12 LAB strains was able to inhibit the growth of LM with various inhibition zones. However, out of the 12 LABs, only 9 strains were found to have an inhibition zone of more than 3.5 mm. The antimicrobial compounds of 9 strains were tested and it was found that the antimicrobial compounds of strains R-8, R-14 and R-49 were derived from lactic acid. In addition, 6 strains namely R-43, R-32, R-19, R-55, R-45 and R-41 were derived from bacteriocin based on their sensitivity to pH, heat and enzyme treatments. Crude bacteriocin derived from 6 LAB strains inhibited the growth of LM, and the highest antimicrobial activity was obtained in Streptococcus faecalis subsp. liquefaciens R-55 with an average inhibition zone of 13.87 mm. Bacteriocin produced by strain R-55 can be used as natural preservatives for the prevention of food-borne disease caused by LM.

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Typical Moroccan goat Lactic Acid Bacteria and their assay as starters

Nova Biotechnologica et Chimica ◽

10.36547/nbc.958 ◽

2021 ◽

Author(s):

Linda Zaaraoui ◽

Abdellah Bouksaim ◽

Maha Elhamdani ◽

Aouatif Benali ◽

Mohammed Oukassou ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Research Study ◽

Goat Milk ◽

Lactobacillus Brevis ◽

Raw Milk ◽

Isolation And Identification ◽

Lactobacillus Pentosus ◽

Factors Affecting ◽

Main Factors

The knowledge of lactic acid bacteria of raw milk and the main factors affecting their variability are particularly important issues for the control of cheese processing and the bioconservation of farm raw milk food products. The present research study concerned the isolation and identification of twenty strains of the Lactobacillus genus from goat milk originating from the Oulmes region, using the API 50 CH system. All isolates found represented five species: Lactobacillus plantarum (43.75 %), Lactobacillus brevis (37.75 %), Lactobacillus pentosus (6.25 %), Lactobacillus salivarus (6.25 %), and Lactobacillus acidophilus (6.25 %). According to biochemical activities, the majority of the strains displayed weak acidification and autolysis activities in milk. In contrast, they showed high extracellular proteolytic activity. All isolates produced exopolysaccharides and most of them could metabolize citrate. The absence of hemolytic activity may suggest the use of these isolates as adjunct starters in the food fermentation process.

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