Natural Starter Research Articles

The Natural Whey Starter Used in the Production of Grana Padano and Parmigiano Reggiano PDO Cheeses: A Complex Microbial Community

Natural whey starter (NWS) is an undefined complex culture used in the production of Grana Padano and Parmigiano Reggiano PDO cheeses. The aim of this review is to discuss, in light of the latest research results, the role of NWS as a primary player in the cheese-making process, considering the microbial community scenario. NWS is traditionally produced by fermenting part of the whey collected at the end of a previous cheese-making process. The method used to produce NWS, based on the back-slopping principle, favors the selection of a microbiota composed mainly of thermophilic lactic acid bacteria. This method of preparation induces the survival of several different species and biotypes. The presence of such a mixture of strains facilitates the development of a natural starter characterized by a remarkable ability to adapt to non-standardized cheese-making parameters. NWS is a microbial community whose activity is not simply the result of the sum of the activities of individual microorganisms, but rather the activity of the community as a whole, in which each individual bacterial cell responds to the presence of the others. According to this traditional protocol, the NWS becomes the ‘microbiological bond’ between cheeses over time.

Study on the changes during the fermentation of the wine prepared from palm (Phoenix sylvestris) sap

The sugary sap of different palm trees is fermented to create palm wine, an alcoholic beverage. This work was aimed at studying the changes that occur during the fermentation process of wine made from the sap of the wild date palm species Phoenix sylvestris. At first, the best age of the palm tree was determined by observing total soluble solid and sap yield for 24 h and was found to be middle-aged palm plants (15–40 years old). Pure wine yeast (Saccharomyces cerevisiae SC22) and a natural starter culture were added to the palm saps, adjusting the total soluble solid (TSS) to 21.5° brix (°Bx). Total titratable acidity, pH, volatile acidity, reducing sugar, non-reducing sugar, total sugar, alcohol content, ester content, and aldehyde contents were the parameters under investigation. The statistical analysis showed significant (p ≤ 0.05) changes in the physico-chemical and volatile constituents of palm sap during the fermentation process in both systems. Sensory evaluation revealed that palm wine fermented with pure yeast culture was significantly superior to natural, spontaneously fermented wine. The acceptability test showed that the ideal characteristics of palm wine are cloudy in appearance, fruity in aroma, and sweet in taste.

ETHNIC STUDY OF ADUWA KO JAANR, A LESSER-KNOWN FERMENTED GINGER MILD ALCOHOLIC BEVERAGE OF EASTERN HIMALAYAS

Consumption of fermented foods and beverages is a part of the dietary cultures of the Himalayan community and is prevalent amongst various ethnic groups in this region. Native of the Himalayan range ferment food and beverages using 'ethno-microbiological' knowledge acquired and practiced since ages, which lacks documentation. This knowledge is transmitted through practice and verbally to new generations. Women folk are engaged in this traditional fermentation culture with cultural and ethnic significance. In addition to its distinctive tastes, fermented foods and beverages provide health advantages to indigenous people. It becomes essential to highlight their scientific value due to their health benefits and ethnic relevance. The diverse nature of fermented foods and beverages, the fermentation process, and the traditional knowledge behind fermentation are a heritage of the eastern Himalayas. Traditional fermentation, in which raw materials are organic and natural starter culture is used, is part of the people's socio-economic lifestyle. Their preservation highlights organic and conventional practices as an excellent alternative to a healthy lifestyle. The present study documents a lesser-known mild-alcoholic fermented beverage, 'Aduwa ko Jaanr,' from the Eastern Himalayan region. A steady decline in traditional fermentation practices has recently been observed due to changes in food habits and culinary practices.

Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters.

Viili, a Finnish ropy fermented milk, is traditionally manufactured through spontaneous fermentation, by mesophilic lactic acid bacteria and yeast-like fungi, or back-slopping. This study evaluated four natural viili starters as sources of lactic acid bacteria for dairy production. Back-slopping activation of the studied viili samples was monitored through pH and titratable acidity measurements and enumeration of mesophilic lactic acid bacteria. Sixty lactic acid bacteria isolates were collected, molecularly identified, and assayed for acidification performance, enzymatic activities, production of exopolysaccharides (EPSs), presence of the histidine decarboxylase (hdcA) gene of Gram-positive bacteria, and production of bacteriocins. A neat predominance of Lactococcus lactis emerged among the isolates, followed by Enterococcus faecalis, Enterococcus faecium, Enterococcus durans, Enterococcus lactis, and Lactococcus cremoris. Most isolates exhibited proteolytic activity, whereas only a few enterococci showed lipase activity. Five isolates identified as L. cremoris, L. lactis, and E. faecalis showed a good acidification performance. Most of the isolates tested positive for leucine arylamidase, whereas only one E. durans and two L. lactis isolates were positive for valine arylamidase. A few isolates also showed a positive reaction for beta-galactosidase and alpha- and beta-glucosidase. None of the isolates produced EPSs or bacteriocins. The hdcA gene was detected in five isolates identified as L. lactis and E. faecium. A few L. cremoris and L. lactis isolates for potential use as starter or adjunct cultures for dairy processing were finally identified.

Developing defined starter culture for reproducible profile of flavour compound in Chinese xiaoqu baijiu fermentation

Defined starter cultures, containing selected microbes could reduce the complexity of natural starter, are beneficial for controllable food fermentations. However, there are challenges in identifying key microbiota and constructing synthetic microbiota for traditional food fermentations. Here, we aimed to develop a defined starter culture for reproducible profile of flavour compounds, using Chinese Xiaoqu Baijiu fermentation as a case. We classified all microbes into 4 modules using weighted correlation network analysis. Module 3 presented significant correlations with flavour compounds (P < 0.05) and the highest gene abundance related with flavour compound production. 13 dominant species in module 3 were selected for mixed culture fermentation, and each species was individually deleted to analyse the effect on flavour compound production. Ten species, presenting significant effects (P < 0.05) on flavour compound production, were selected for developing the starter culture, including Rhizopus oryzae, Rhizopus microsporus, Saccharomyces cerevisiae, Pichia kudriavzevii, Wickerhamomyces anomalus, Lactobacillus acetotolerans, Levilactobacillus brevis, Weissella paramesenteroides, Pediococcus acidilactici, and Leuconostoc pseudomesenteroides. After optimising the structure of the starter culture, the profile similarity of flavour compounds produced by the starter culture reached 81.88% with that by the natural starter. This work indicated feasibility of reproducible profile of flavour compounds with defined starter culture for food fermentations.

The role of abiotic and biotic factors of aged brine in directing microbial assembly and volatile profiles of Paocai during fermentation

Aged brine is a representative natural starter that evolves with stable abiotic and biotic conditions for reproducible quality of fermented vegetables. In this study, the role of aged brine in directing the quality formation of Paocai (a traditional fermented vegetable) was investigated by analyzing the contribution of abiotic and biotic factors to physicochemical properties, volatile compound profiles, microbial composition and function in Paocai. Results showed that the abiotic factors in aged brine promoted reducing sugar consumption and lactic acid accumulation by facilitating the growth of indigenous lactic acid bacteria (LAB) and yeasts. Also, the masking effect of abiotic factors on isothiocyanates and disulfide alleviated the pungent flavor of Paocai. The biotic factors introduced indigenous dominant LAB genera of Liquorilactobacillus, Levilactobacillus, Lactiplantibacillus, Secundilactobacillus, Pediococcus, Lentilactobacillus, Lacticaseibacillus, Lactobacillus and indigenous dominant yeast genera of Kazachstania and Brettanomyces into Paocai. LAB functioned in the production of acid and aldehyde, while yeasts contributed to the accumulation of esters and lactones. Both LAB and yeasts reduced the contents of pungent compounds in Paocai during fermentation. Analysis of microbial function revealed that the role of aged brine was related to the regulation of carbohydrate metabolism and carbohydrate-active enzymes of the microbial community. This study provided an understanding of the role of aged brine in shaping the quality of fermented vegetables.

The use of starter cultures of fermented products – kombucha tea mushroom and pickled cabbage brine in bread production

The article considers the possibility of using natural starter cultures - fermented kombucha juice and pickled cabbage brine in bread production. The recipe and technology of wheat bread using a starter culture of spontaneous fermentation have been developed and its quality indicators have been determined.

Biodiversity and Safety: Cohabitation Experimentation in Undefined Starter Cultures for Traditional Dairy Products

Natural starter cultures, characterised by undefined microbiota, can contribute to the technological process, giving peculiar characteristics to artisanal fermented foods. Several species have a long history of safe use and have obtained Qualified Presumption of Safety (QPS) status from the European Food Safety Authority (EFSA), whereas others (non-QPS) could represent a potential risk for consumers’ health and must undergo a safety assessment. In this work, the biodiversity, at species and strain level, by pulsed-field gel electrophoresis (PFGE) and (GTG)5 rep-PCR, of an undefined natural starter culture, in frozen and lyophilized form, obtained from ewe’s raw milk avoiding thermal treatment or microbial selection, was investigated. The culture was constituted by different biotypes of Enterococcus durans, Enterococcus faecium, Enterococcus faecalis, and Lacticaseibacillus paracasei. Streptococcus oralis and Streptococcus salivarius were also found, over species belonging to the Streptococcus bovis–Streptococcus equinus complex (SBSEC), like Streptococcus gallolyticus subsp. macedonicus, Streptococcus lutetiensis, and Streptococcus equinus. Molecular investigation on virulence and antibiotic resistance genes, as well as minimum inhibitory concentration (MIC) determination, revealed that all the non-QPS strains can be considered safe in the perspective of using this culture for cheesemaking. The obtainment of a natural culture directly from ewe’s raw milk bypassing thermal treatment and selection of pro-technological bacteria can be advantageous in terms of biodiversity preservation, but non-QPS microorganisms can be included in the natural starter and also in cheeses, especially in traditional ones obtained from fermenting raw milk. Following EFSA guidelines, artisanal factories should not be allowed to produce starter cultures by themselves from raw milk, running the risk of including some non-QPS species in their culture, and only selected starters could be used for cheesemaking. A revision of the criteria of QPS guidelines should be necessary.

Profile of lactic acid bacteria (MALDI-TOF-MS) and physico-chemical and microbiological characteristics of the raw milk and fresh artisanal cheese from Serra Geral, Minas Gerais, Brazil

Artisanal cheese from Serra Geral, Minas Gerais, Brazil, stands out for its cultural asset and socio-economic relevance. However, standards of identity and quality and the peculiar terroir associated with the edaphoclimatic conditions have not been established. Therefore, the production flow diagram and the physico-chemical and microbiological quality of the raw milk, pingo (natural starter culture), production benches, water and fresh cheese were investigated for the first time. In addition, lactic acid bacteria (LAB) from cheese and its production environment were identified by MALDI-TOF. For that, 12 cheese making facilities were selected. The raw milk and pingo showed adequate physico-chemical characteristics for cheesemaking; however, high microbial counts were found. In the water, total and thermotolerant coliforms were also identified. The fresh cheeses were classified as ‘high moisture and fat’ and ‘soft mass’. Most physico-chemical parameters were satisfactory; however, there were high counts of total coliforms, Staphylococcus spp. and coagulase-positive staphylococci. There were high counts of LAB in the raw milk, pingo, bench surface and fresh cheese. A total of 84 microbial biotypes from MRS agar were isolated. Lactococcus lactis was the predominant LAB, followed by Lactococcus garvieae. Leuconostoc mesenteroides (benches), Leuconostoc pseudomesenteroides (fresh cheese), and Enterococcus faecium (pingo) were identified sporadically. These results indicate the risks to public health associated with the consumption of the fresh cheese, and measures to improve its safety are needed.

Untargeted metabolomics provide new insights into the implication of Lactobacillus helveticus strains isolated from natural whey starter in methylglyoxal-mediated browning

Hard cheeses may occasionally show a brown discolouration during ripening due to multifactorial phenomena that involve bacteria and give rise to pyrazines arising from methylglyoxal. The present work aimed at developing a novel approach to investigate the role of natural starters in browning. To this object, 11 strains of L. helveticus were incubated in a medium containing 10 % rennet casein dissolved in whey, and then growth was monitored by measuring pH and number of genomes/mL. Browning was assessed through CIELab analysis, methylglyoxal production was determined by targeted mass spectrometry, and untargeted metabolomics was used to extrapolate marker compounds associated with browning discoloration. The medium allowed the growth of all the strains tested and differences in colour were observed, especially for strain A7 (ΔE* value 15.92 ± 0.27). Noteworthy, this strain was also the higher producer of methylglyoxal (2.44 µg/mL). Metabolomics highlighted pyrazines and β-carboline compounds as markers of browning at 42 °C and 16 °C, respectively. Moreover, multivariate statistics pointed out differences in free amino acids and oligopeptides linked to proteolysis, while 1,2-propanediol and S-Lactoylglutathione suggested specific detoxification route in methylglyoxal-producing strains. Our model allowed detecting differences in browning amid strains, paving the way towards the study of individual L. helveticus strains to identify the variables leading to discoloration or to study the interaction between different strains in natural whey starters.

Assessment of stability and bioactive compounds in yogurt containing novel natural starter cultures with the ability to promote longevity in Caenorhabditis elegans

Yogurt represent one of the oldest fermented foods containing viable lactic acid bacteria and many bioactive compounds that could exhibit beneficial effects on human health and train our immune system to better respond to invading pathogens. Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus are commonly used for yogurt preparation under controlled temperature and environmental conditions. In this study, we investigated probiotic features of S. thermophilus BGKMJ1-36 and L. bulgaricus BGVLJ1-21 strains isolated from artisanal sour milk and yogurt by using Caenorhabditis elegans as an in vivo model system. Further, we evaluated content of total fat, saturated fatty acids, proteins, and lactose, as well as vitamins and AA of yogurt prepared from above-mentioned starter cultures during 21 d of storage at 4°C to get insights of final product stability. We showed that S. thermophilus BGKMJ1-36 and L. bulgaricus BGVLJ1-21 strains applied in combination upregulated the expression of autophagy-related genes in C. elegans. Beside autophagy, we observed activation of TIR-1-dependent transcription of lysozyme-like antimicrobial genes involved in the immune defense of C. elegans. Upregulation of these genes strongly correlates with an increase in the longevity of the worms fed with yogurt culture bacteria. Further, we showed that yogurt prepared with S. thermophilus BGKMJ1-36 and L. bulgaricus BGVLJ1-21, as a final product, is rich with vitamin B2 and dominant AA known by their prolongevity properties. Taken together, our study pointed to the beneficial features of the tested starter cultures and yogurt and highlighted their potential to be used as a fermented food with added-value properties.

A Strategy for the Recovery of Raw Ewe's Milk Microbiodiversity to Develop Natural Starter Cultures for Traditional Foods.

Commercial starter cultures, composed of high concentrations of a few species/strains of lactic acid bacteria (LAB), selected based on their strong technological aptitudes, have been developed to easily and safely carry out food fermentations. Frequently applied to industrial productions, selected starter LAB easily become the dominant microbiota of products, causing a dramatic decrease in biodiversity. On the contrary, natural starter cultures, which usually characterize the most typical and Protected Designation of Origin (PDO) food products, are constituted by a multitude and an indefinite number of LAB species and strains, both starter and nonstarter, thus contributing to preserving microbial biodiversity. However, their use is not risk-free since, if obtained without heat treatment application, natural cultures can contain, together with useful, also spoilage microorganisms or pathogens that could be allowed to multiply during fermentation. In the present study, an innovative method for the production of a natural starter culture directly from raw ewe's milk, inhibiting the growth of spoilage and potentially pathogenic bacteria without applying any heat treatment, was described. The culture developed show a good degree of microbial biodiversity and could be applied to both artisanal and industrial scales, guaranteeing safety, quality constancy, technological performance reproducibility, preserving biodiversity and peculiar sensory characteristics, usually linked to traditional products, while overcoming the problems associated with the daily propagation of natural cultures.

Effects of Daqu properties on the microbial community and their metabolites in fermented grains in Baijiu fermentation system.

Daqu is the natural starter for Nong-flavor Baijiu brewing. The effects of Daqu properties on the microbial community succession and their metabolites in fermented grains (FG) during Baijiu brewing were determined. These results showed that the effect of Daqu on the bacterial communities was stronger than that of the fungal communities. Compared with the conventional Daqu (DZ), Taikong (TK), and Qianghua (QH), Daqu significantly enhanced the content of volatile metabolites (especially esters) and ethanol when they were used, respectively, for FG fermentation. In the second round of fermentation, the relative abundance of Lactobacillus decreased, the content of lactic acid decreased, and that of caproic acid increased. In particular, the abundance of Lactobacillus was also reduced by 20% in FGs of the second round when TK Daqu was used than that in the respective first round. Partial least squares structural equation model analysis also showed that physicochemical parameters and Daqu properties significantly affected FG community structure and metabolism. This study provides a theoretical basis for further study on the effect of high-quality Daqu on the quality of fresh Baijiu and lays an important theoretical foundation for the stabilization of the Baijiu fermentation system based on Daqu.

A study of Iranian traditional dairy beverage (Richal Shiri) and investigation into some properties of its isolated lactic acid bacteria

Richal is a traditional fermented dairy beverage that has a long history in the Iranian encyclopedia. This beverage contains whole milk, natural starter, herbs and salt. It can be produced in three different forms, Shiri (from milk), Masti (from yogurt), and Dooghi (from drinking yogurt). The present study was an investigation into the characteristic features of the lactic acid bacteria isolated from Richal Shiri. After preparing the traditional fermented beverage was investigated and several tests such as determining lactic acid and pH were performed on it. Next, lactic acid bacteria and yeasts were isolated from the traditional fermented beverage sample and cultured in different media such as fermented whole or skim milk, at different times temperatures and test cultures. Some strains had anti-bacterial activity against sporogenous microflora S. typhimurium G-38, B. subtilis 17-89, В. Thuringensis 69-6. Eleven Lactic acid bacteria strains were isolated; ten of them were Gram-positive, cocci, and one of them was Gram-positive, Bacillus. Ten strains were catalase-negative and one was catalase positive; the lactic acid bacteria had antibacterial activity by the determination which measuring zone diameters of bacterial growth inhibition. The functions of strains were different but the differences were not significant (p≥0.3). Between the 3 groups, however, B. subtilis 17-89 had the best function. According to the results, Richal Shiri has some lactic acid bacteria strains with anti-bacterial activity and the ability to ferment milk as a starter culture. The isolated fermented milk, according to its properties, may introduce a new functional food product for development in the food industry. These bacteria will be used in future investigations.

A study of Iranian traditional dairy beverage (Richal Shiri) and investigation into some properties of its isolated lactic acid bacteria

Richal is a traditional fermented dairy beverage that has a long history in the Iranian encyclopedia. This beverage contains whole milk, natural starter, herbs and salt. It can be produced in three different forms, Shiri (from milk), Masti (from yogurt), and Dooghi (from drinking yogurt). The present study was an investigation into the characteristic features of the lactic acid bacteria isolated from Richal Shiri. After preparing the traditional fermented beverage was investigated and several tests such as determining lactic acid and pH were performed on it. Next, lactic acid bacteria and yeasts were isolated from the traditional fermented beverage sample and cultured in different media such as fermented whole or skim milk, at different times temperatures and test cultures. Some strains had anti-bacterial activity against sporogenous microflora S. typhimurium G-38, B. subtilis 17-89, В. Thuringensis 69-6. Eleven Lactic acid bacteria strains were isolated; ten of them were Gram-positive, cocci, and one of them was Gram-positive, Bacillus. Ten strains were catalase-negative and one was catalase positive; the lactic acid bacteria had antibacterial activity by the determination which measuring zone diameters of bacterial growth inhibition. The functions of strains were different but the differences were not significant (p≥0.3). Between the 3 groups, however, B. subtilis 17-89 had the best function. According to the results, Richal Shiri has some lactic acid bacteria strains with anti-bacterial activity and the ability to ferment milk as a starter culture. The isolated fermented milk, according to its properties, may introduce a new functional food product for development in the food industry. These bacteria will be used in future investigations

PENGARUH PENGGUNAAN RAGI ALAMI DARI SAYURAN LOKAL TERHADAP UMUR SIMPAN ROTI TAWAR OPEN TOP

This research is aimed (1) to develop natural refreshed starter based on local vegetables (2) to learn its implementation on open top toast bread (3) to observe the quality differences of open top toast bread using chinese cabbage and carrot refreshed starter, based on organoleptic aspects, physical characteristic and shelf life. This research was conducted at PT Saf Indonusa Baking Center Laboratorium, Jakarta, on November - December 2016. Experimental research was done for this research. Friedman Statistic Test and Tukey’s analysis results, showed the differences of open top toast bread final quality, using 10%, 20% and 30% chinese cabbage or carrot refreshed starter. The best finding was shown by subject’s outer color using 20% of chinese cabbage refreshed starter. Shelf life analysis showed that mold was detected on subject with 20% chinese cabbage and carrot refreshed starter on day 2; while for softness aspect of crumbs best results was showed on subject using 20% chinese cabbage and carrot based refreshed starter on day 2.&#x0D; Keywords: toast bread quality, natural starter, local vegetable

Development of an innovative technology for accelerated cooking of no yeast bread using ion-ozonized water

Natural baking starter made from common ingredients such as flour, water and sugar is considered healthy. Any starter obtained by spontaneous fermentation is always a symbiosis of lactic acid bacteria and yeast. Lactic acid bacteria and yeast get along well together and in the course of their life enrich bread with the most valuable compounds, including short-chain organic acids, dietary fiber, essential amino acids, vitamins, etc. On the basis of the obtained research results, a recipe and technological modes for preparing dough for no yeast bakery products from wheat flour of the first grade with the use of ion-ozonized water, whey and natural starter have been developed. The dough was prepared in a safe way under pressure in a kneading-beating ion-ozone cavitation unit. The recipe components (raw materials) of the dough were loaded into the kneading body of the unit, then the dough was replaced for 5 minutes at a kneading body rotation frequency of 5 s-1 in different rotation modes and times. Then the ion-ozone treatment was carried out using an excess pressure of 0.40 MPa (cavitation) and the dough was knocked down. The nutritional value, safety and shelf life of the developed no yeast bakery products with the addition of whey, starter and ion-ozonized water have been determined. It was found that in terms of organoleptic and physicochemical indicators, bread samples prepared from first grade wheat flour and ion-ozonized water without yeast and using whey are almost 2 times inferior to the quality of the control sample. As a result, it was found that churning for 3–5 minutes at a kneading body rotation frequency of 4–5 s-1 will be the optimal mode for obtaining a no yeast dough made from first grade flour on starter with the addition of whey and ion-ozonized water

IDENTIFICATION AND ISOLATION OF DOMINANT BACTERIA IN TRADITIONAL ISFAHAN CHEESE AND DETERMINATION IF EFFECTIVE COMPOUNDS IN FLAVOR

Cheese production by native starter cultures instead of commercial ones is beneficial in respect of higher quality, nutrient content, immunogenicity and having beneficial microorganism. The objective of the presented study was molecular identifying of microorganism and exploring its active ingredients in native cheese. MRS and M17 media were used to culture bacteria in 15, 37 and 45°c for 24, 48 and 72 hours and then morphologic and biochemical tests were used to identifying the species. Predominant species were detected using 16S rRNA and gene sequencing. Active ingredients and fatty acid profile was studied by GC lactobacili, lactococci and enterococci were identified as the predominant bacteria. Acid palmitic had the highest concentration among the saturated fatty acid, with 42.47%, and acid meristic and acid lauric acid were next with the 13.22% and 3.9% concentration respectively, among the unsaturated fatty acids.

Characterization of the superficial mycobiota of artisanal sausages for the development of autochthonous starter cultures

The source of fungi on the surface of artisanal dried fermented sausages is the native mycobiota present in the geographical place of origin. This mycobiota gives them the typical appearance and contributes to the development of particular organoleptic characteristics that differentiate each sausage according to its origin allowing the acquisition of distinctions which confer greater added value to the product. However, this native microbiota may also contain species capable of producing defects or mycotoxins. This work consisted in the determination of the indigenous mycobiota of artisanal sausages and in the assessment of its technological and toxicological properties and the production of viable conidia by Solid State Fermentation (SSF) to determine the potential development of native starter cultures. Only species of Penicillium were found and P. brevicompactum, P. rubens and P. chrysogenum were predominant. Most of the isolates did not show toxicity on Artemia salina, all of them exhibited proteolytic and lipolytic activity, and the predominant species produced a good yield of viable conidia. These results show the feasibility to develop starter cultures including indigenous strains that, besides ensuring the product safety and enabling the standardization of the manufacturing processes, will maintain the final and typical organoleptic properties of the product.

KOMPOS PELLET DARI AMPAS KOPI GAYO ESPRESSO DENGAN STARTER ALAMI

Pellet compost from Gayo espresso coffee waste with natural starters. Compost is very useful for soil improvement, maintaining soil stability and fertility, and increasing micro nutrients required by plants. This study aims to determine the effect of using natural starters: chicken manure (A), cow dung (S), and EM4 on composting time, compost pH, and the macro nutrient content made from Gayo espresso coffee waste. The waste of Gayo espresso coffee, which is available abundantly available in coffee shops, which is used as raw material for composting. Starters the form of A, S, a mixture of A with S, and EM4 are used to shorten composting time, and improve compost characteristics to conform to SNI standards. Gayo espresso coffee waste is mixed with starter A, starter mixture S. starter mix, and EM4 then fermented in a closed container. Compost pH measurements during the composting process are carried out every day until the pH is close to neutral, which indicates the compost is ripe. After composting, the products that were quickly formed from all treatment variables were tested for macro nutrient levels in the form of N, P, K and C / N ratios. The compost is printed in the form of pellets using a pelletizer mold. The test results showed that the use of 200g starter A (cow dung) and 6 ml EM4 produced compost within 25 days. The average acidity of the compost for all treatments ranged from 6.83. Micro nutrient content in the compost is 1.11% nitrogen, 0.81% phosphorus, 1.64% potassium and C / N ratio 11.06, according to SNI standards.