Abstract
Milk fermentation is one of a technique in milk preservation. The mechanism is to fermentate lactose becoming lactic acid by lactic acid bacteria. The production and quality fermentation of milk is affected by starter culture that usually propagated in milk. This condition can make high contamination while handling. To improve quality of the starter culture granule is by adding encapsulated probiotic Lactobacillus acidophilus and Bifidobacterium longum bacteria as probiotic. The objective of this research is to study the characteristic microbiology of encapsulated probiotic (base on viability). The result showed that the population of encapsulated probiotic can be maintain in 10 7 CFU/g. It can be concluded that L. acidophilus and B. longum can be categorize as a probiotic bacteria.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
