Starter Concentration Research Articles

The Producing of Fermented Milk as an Application of Alternative Halal Culture Medium for the Growth of Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophilus

The halal food industry is increasing in conjunction with the world’s Muslim population growth. Microbial bioprocess-based is an option for producing a wide range of high-quality and nutritional foods. This study aimed to evaluate fermented milk using Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophilus as starter cultures propagated on halal media. The catfish was used as the primary raw material for preparing peptone to formulate the halal medium. The papain enzyme was occupied during the hydrolysis process of peptone extraction. Experimental studies used a completely randomized design (CRD) with four treatments and four replications. The treatment in this study was to produce fermented milk with the concentration of starter cultures 3, 5, 7, and 9% (V/V). The ratio of L. plantarum TMW 1.1623 and S. thermophilus is 1:1. The results indicated that the starter concentration of the cultures significantly affects the pH, titratable acidity, Viscosity, total sugar, and total lactic acid bacteria (LAB) of fermented milk. The best quality fermented milk was obtained with a 9% culture starter of L. plantarum TMW 1.1623 and S. thermophilus. The pH was 4.88, total acid 0.74%, total sugar 0.53%, viscosity 1043.17cP, and total LAB 11.49 log CFU/mL.

Understanding the Relationship between Microstructure and Physicochemical Properties of Ultrafiltered Feta-Type Cheese Containing Saturea bachtiarica Leaf Extract.

Microwave-assisted extraction was optimized to prepare Satureja bachtiarica leaf (SBL) extract based on antimicrobial (IZD) and antioxidant activities (DPPH) and extraction yield (EY). At optimum condition, i.e., 800 W power and 8 min, the best extraction results with EY = 16%, IZD = 73.56 mm, and DPPH = 24.2% were obtained. To develop a novel Feta-cheese, the influence of SBL extract, rennet, and starter concentrations were evaluated in terms of rheological, textural, and sensorial properties. At the optimized condition, the acceptance, taste, the strength of the network (A), and the distance between sequential cross-linking points (ξ) were 8.13, 8.07, 34,036.12 Pa·s1/z, and 5.41 nm, respectively. At the 60th day of storage time, the lowest z value (the network extensity parameter) of the cheese samples was observed. SEM image texture indices showed a good correlation with the studied instrumental texture parameters during 60 days of storage. The mold and yeast counts and their growth rate in the SBL extract-added cheese were lower than those for control one; whereas, the former cheese showed a greater LAB population between the 80th and 120th days. The antimicrobial and antioxidant qualities of SBL extract showed a significant influence on cheese properties.

누룩 사워도우 스타터를 이용한 사워도우 식빵의 품질특성

Purpose: Nuruk is made by allowing the development of various bacteria, molds, and yeast in wheat. We studied the quality characteristics of bread fermented with nuruk sourdough starter. Methods: Nuruk sourdough starter (10, 15, 20, and 25%) was added during bread preparation. The pH and acidity of the nuruk starter were examined. The pH change during fermentation time, specific volume, baking loss, color, and texture of bread were evaluated. Results: Increasing concentration of the nuruk sourdough starter resulted in decreasing the pH during fermentation (p<0.001, p<0.001, p<0.05 each), but showed a significant increase in the dough volume (p<0.001). The baking loss rate and specific volume also decreased with increasing amount of nuruk sourdough starter, but not significantly. In addition, with increasing nuruk sourdough starter content, there were significant increase in the Hunter’s color ‘L’, ‘a’, and ‘b’ values of the crust and crumb (p<0.001). Textural property analysis indicated that the hardness, cohesiveness, and chewiness were decreased (p<0.001, p<0.01, and p<0.001, respectively) and elasticity was increased (p<0.001) with increasing amount of nuruk sourdough starter up to 25%. Conclusion: Up to 25% nuruk sourdough starter may be useful as a natural fermenter in the production of yeast bread.

Pengaruh konsentrasi ekstrak daun bambu (Gigantochloa apus) dan konsentrasi starter terhadap kadar total flavonoid, pH dan organoleptik pada yoghurt

Bamboo leaf extract contains flavonoids which have many benefits and herbal properties. The purpose of this study was to determine the effect of concentration of bamboo leaf extract and concentration of starter on total flavonoid content, pH value and yogurt organoleptic. This research was conducted using a Randomized Block Design (RAK) with 2 factors. Factor I was the concentration of bamboo leaf extract (5%, 10%, 15%) and factor II was the concentration of starter (4%, 5%, 6%). Parameters tested were total flavonoid content, pH and organoleptic (hedonic test). The results showed that the concentration of addition of fresh bamboo leaf extract and starter concentration had a very significant effect on total flavonoid levels. The pH value tends to decrease with increasing concentration of bamboo extract which is added to the manufacture of bamboo leaf yogurt. The concentration of starter used in making yogurt has a significant effect on the pH value of bamboo leaf yogurt. The best treatment results were yogurt with a concentration of 15% bamboo leaf extract and a starter concentration of 4% with a total flavonoid content of 560.89 mg EQ/ml, a pH value of 5.6, a preference scale for taste 3.82, color 3.02 and texture 3.3.

Qualities of arabica and robusta cascara kombucha with different concentrations of starter

Coffee waste consisted of coffee peel (45%), mucilage (10%) and seed peel (5%). Generally, coffee peel is used in the manufacture of fertilizers. Coffee peel waste is a potential material that can be the producer of caffeine, polyphenol, bioethanol, antioxidantand antimicrobial. Coffee peel has many benefits including ward off free radicals, protect the stomach and give a firming effect on skin. This research aimed to create functional drink with high antioxidant activity by optimizing arabica and robusta coffee peel waste. This research used Completely Randomized Factorial Design with two treatment factors namely type of cascara (arabica and robusta) and starter concentration variation (5%, 10% and 15%). The treatment repeated three times. The parameters observed were total polyphenol, total titrated acid, total dissolved solid, pH and total mesophilic aerobic bacteria. The results showed that coffee peeltype, starter concentration variation and the interaction between two factors had significant effects on total titrated acid and total dissolved solid cascara kombucha. Cascara kombucha with robusta coffee peel and starter concentration at 10% was chosen as the best treatment with total phenol 93.18 μg/ mL, TTA 0.82%, TDS 3.80°Brix, pH 4.21, and TMAB 7,7 log CFU/mL. Key words: Coffee peel; Fermentation; Functional drink; Starter.

EXOPOLYSACCHARIDES CONTENT IN THE SAMPLES OF FUNCTIONAL FERMENTED MILK PRODUCTS

The article provides the results of studies on the level of exopolysaccharides synthesis in fermented milk bioproducts made using lactic acid and probiotic cultures: the samples «Bifi-mult» made with the use of four consortium cultures, included in the dry concentrated starter culture «Probylact-6» the samples «Bifitat» made with the use of two consortium cultures included in the dry concentrated starter «Probylact-2», bio sour cream samples obtained using three consortium of microorganisms for the production of starter culture for bio sour cream.

THE USAGE OF THE POLYSPECIES CONCENTRATED STARTED CULTURE «OPTIMA» TB-M FOR QUARK PRODUCING WITH USING THE ACID-RENNET METHOD

With the using of concentrated starter cultures «Optima» TV-M we have manufactured of quark by the acid-rennet method at two milk processing enterprises of the Republic of Belarus, at one enterprise – it was carried out twice. We used two batches of frozen and one batch of dry polyspecies concentrated starter cultures. The production was carried out on a Tewes Bis line. The productions were carried out in accordance with the technological documentation of the manufacturing plant. We obtained quark that corresponded to the requirements of STB 315 in terms of physicochemical and organoleptic indicators.

Karakteristik Yoghurt Sinbiotik dengan Penambahan Puree Pisang Mulu Bebe (Musa acuminata) dan Konsentrasi Starter Lactobacillus Bulgaricus yang Berbeda

This study aims to determine the interaction between the different concentrations of starter L. bulgaricus and mulu bebe banana puree on the characteristics of sibiotic yogurt, to determine the effect of different L. bulgaricus.This study aims to determine the interaction between the different concentrations of starter L. bulgaricus and mulu bebe banana puree on the characteristics of synbiotic yogurt, to determine the effect of different L. bulgaricusstarter concentrations on the characteristics of synbiotic yogurt, to determine the effect of different mulu bebe bananas on the characteristics of synbiotic yogurt. This research was conducted in September - January 2021. The test is a chemical test. The purpose of this study was to find out the characteristics of yogurt with the addition of banana puree mulu bebe and different concentrations of L. bulgaricus and look at the interaction influence of each - each treatment of banana puree addition and starter concentration with a fermentation duration of 72 hours. This research is an experimental study using complete randomized design (RAL) factorial, the first factor is the concentration of L. bulgaricus and the second factor of banana puree with 16 levels of perlakua and 3 repeats with each starter concentration L. bulgaricus A1 0, A2 2.5, A3 5, A4 7.5, Puree banana B1 0 ml, B2 2 ml, B3 4 ml, B4 6 ml. If there is a difference in influence between the treatment of each factor, then it is continued with Duncan's test. The observed parameters include: rendemen, pH, water content, ash content, and protein content. The results of this study showed banana puree and L. bulgaricus concentration had a real effect (P&lt;0.05) on rendemen, ash content, protein content. While the water content has no real effect (P&gt;0.05). The interaction between factors A and B in Duncan's advanced test had a significant effect including rendemen, protein levels and ash levels to the characteristics of yogurt.

Study of Proportion of Milk with Lesser Yam Filtrate and Starter Concentration for Producing Synbiotic Yoghurt

This study aimed to determine the effect of the proportion of cow's milk with lesser yam filtrate and starter concentration on the characteristics of synbiotic yoghurt. The research used a factorial completely randomized design (CRD) with two factors, factor I was the proportion of cow's milk with lesser yam filtrate (100:0; 60:40; 50:50; 40:60; 0:100) and factor II was the starter cocentration (3%, 5%, 7%). The data obtained were analyzed using analysis of variant (ANOVA) and if there was a significant difference between treatments, then continued with Duncan's test at the 5% level. Synbiotic yoghurt from proportion of cow's milk with lesser yam filtrate (50:50) and 5% starter concentration was the best treatment with total Lactic Acid Bacteria of 7.23 log CFU/ml; pH 4.20; total dietary fiber 3.05%, soluble fiber content 1.3%, inulin content 1.2%, fat content 0.41% and soluble protein content 2.66% with an average texture preference score of 6.13 (like much); taste core 6.02 (like much) and smell score 5.20 (like).

Pengaruh konsentrasi starter dan macam buah terhadap karakteristik kefir air

Water kefir is a probiotic drink as a result of fermentation by lactobacillus acid bacteria, acetobacter and yeast. Fruits and other ingredients could be added to obtain water kefir with specific flavor and aroma. This research aims to observe the effect of starter concentration and kind of fruit used on the characteristics of water kefir, and to determine the best combination preferred by the panelists. This study used two factorial randomized design with three repetitions. The factors used are the starter concentration (5 %, 8 %, and 11 %) and the kind of fruit used (snake fruit, pineapple, and papaya). Results showed that different starter concentration had an effect on brix, pH, alcohol content and density of water kefir, while different kinds of fruit had an effect on brix. Based on organoleptic test the most preferred water kefir is pineapple water kefir with 8 % starter concentration.

Optimasi Proses Fermentasi Semi Padat Onggok Singkong Menggunakan Metode Response Surface Methodology (RSM)

The application of semi-solid fermentation has been able to increase the potential for using cassava pulp, an underused biomass from starch processing (tapioca), as foodstuffs which are reflected in an increase in protein content up to 7.07% and a decrease in cyanide content to less than 10 mg/kg (8.78 mg/kg). Further process optimization is required if the cassava pulp fermentation process is to be carried out on an industrial scale. This research was aimed to obtain the optimal fermentation process parameters to produce cassava pulp flour with optimal characteristics as foodstuffs. Optimization of the fermentation process was carried out using the Response Surface Methodology (RSM) with the Central Composite Design model. The optimization results using numerical methods show that the optimal characteristics of fermented cassava pulp flour is obtained in the process parameters: starter concentration 1.58-1.65%, ammonium sulphate concentration 1.00%, and fermentation time 75.01-82.53 hours. The optimal process parameters will produce fermented cassava pulp flour with a protein content of 6.40-6.60%, cyanide content of 7.24-7.61 mg/kg, starch content of 58.14-58.37%, dietary fiber content of 15.83-16.65% and an odour score of 4.50-4.53 (maximum score of 5, like very much) which is very potential to be used as foodstuffs.

Quality of Peanut (Arachis hypogeae L.) Kefir with Variation in Ragi Starter Concentration and Long Fermentation

One of the fermented milk products, namely kefir, is increasingly popular because it has many health benefits. Peanut juice has a high enough protein content that it can be used as a substitute for animal milk. The purpose of this study was to determine the quality of peanut kefir with variations in the concentration of ragi tape inoculum and fermentation time. This research method used 3 variations in the concentration of tape yeast (1, 2 and 4%) and long fermentation time (24, 48 and 72 hours). The results showed that the highest total LAB was in 4% ragi tape inoculum with a fermentation time of 24 hours (4.4x108 cells/mL) and the lowest was in 4% tape yeast inoculum with a fermentation time of 72 hours (9.8x107 cells/mL) and total yeast between 1x104 cells/mL - 3x105 cells/mL) and alcohol produced &lt;1%. Total acid obtained between 6% - 17.6%. The increase in total acid is proportional to the decrease in pH. The pH of the peanut kefir medium was between 3.44 - 4.12. Peanut kefir with tape yeast inoculum meets the standard requirements for fermented milk and can replace milk kefir.

Optimization of Microbial Hydrolysis Parameters of Poultry By-Products Using Probiotic Microorganisms to Obtain Protein Hydrolysates

In connection with the active growth of poultry processing, the issue of rational use of poultry by-products is urgent. The paper proposes hydrolysis of the gizzards of broiler chickens and hens of the parent stock with bifidobacteria liquid concentrate (BLC) and Propionix liquid concentrated starter culture (Propionix LCSC). The effect of enzymatic treatment on changes in the structural components of the gizzards was studied using scanning electron microscopy (SEM) and determination of the dispersed composition. As a result of the research, the multiple regression equations and the response surfaces were obtained, which describe the optimal parameters of the gizzard´s hydrolysis process. The temperature and the time of hydrolysis are factors that have a significant effect on the degree of hydrolysis. The results of the structural and microscopic analysis confirm the high hydrolysability of the by-products by changing its structure and increasing the number of smaller protein particles. It was found experimentally that the gizzards of hens are more susceptible to the action of probiotic microorganisms’ enzymes compared to the gizzards of broiler chickens.

Multiple Light Scattering Measurements for Online Monitoring of Milk Fermentation.

The present paper investigates the use of multiple light scattering for the monitoring of milk fermentation. The experiments were performed on milk fermented with different starter concentrations (0.05% to 4.5% (w/w) at temperatures from 36 to 44 °C and in the presence of antibiotics at concentrations up to 100 µg/kg. The fermentation was monitored continuously by using a multiple light scattering technique and simultaneously by a pH meter, a rheometer and a texture analyzer. The backscattering signal recorded by multiple light scattering measurements was correlated with the changes in pH, rheological parameters and firmness of the samples along the fermentation. A gelation time of 120 min was obtained when the highest concentration of starter (4.5%, w/w) and incubation temperature of 44 °C were used. These results were confirmed by the pH, rheological and texture monitoring. The analysis of backscattering spectra allowed the detection of the effect of antibiotic on the gel formation even at low concentrations (1.3 µg/kg). Overall, the results highlighted the advantages of using a multiple light scattering technique as quality control tool for online monitoring of milk fermentation.

Chemical and microbiological properties of buffalo milk kefir with different starter concentrations

The research aims to determine the effect of kefir grain starter concentration on alcohol content, total dissolved solids and total buffalo milk kefir microbes and to find out whether these parameters are in accordance with predetermined standards. The study used a Completely Randomized Design (CRD) with treatments given were (T1) kefir grain starter concentration of 2.5%, (T2) 5% kefir grain starter concentration, (T3) kefir grain starter concentration of 7.5%, and (T4) concentration 10% kefir grain starter. The parameters observed were alcohol content, total dissolved solids and total microbes. Data from the test results were analyzed using the Analysis of Variance (ANOVA) test with a significance level of 5% and if there is a difference then proceed with the Duncan test. Kefir grain starter concentration has a significant effect (p<0,05) on alcohol content, total dissolved solids and total microbes. The more concentrations of kefir grain, the alcohol content and total microbes increase. The more concentration of kefir grain, the more total dissolved solids decreases, with the optimal amount of kefir grain starter concentration is 7.5%.

Effect of Saccharomyces cerevisiae fermentation on the quality of Samurai 2, a mutant sorghum flour

Sorghum is a remarkably nutritious cereal plant primarily found in Africa. It was introduced to Indonesia in 1989. Joining the effort to improve the quality of local flour as part of the Indonesian government’s food security program, we applied the yeast Saccharomyces cerevisiae during sorghum flour fermentation with different parameters to yield better final flour products. Since low digestibility of proteins and high levels of tannins that are present in grains are considered as obstacles to favourable sorghum flour production, we aimed at formulating a method for flour production by using the mutant sorghum variety called Samurai 2, and employing various fermentation periods and concentrations of S. cerevisiae as starter culture. The quality controls were performed on the basis of chemical and physical properties. The present work employed a complete factorial randomised design, by varying the durations of fermentation (20, 40, and 60 h) and starter culture concentrations of 107 CFU/mL (0, 2, 4, and 6%, w/v). The results showed that the longer the fermentation time and the higher the starter concentration, the lower the water, ash, and in-flour tannin contents, whiteness intensity, and viscosity (p &lt; 0.05). On the other hand, this treatment increased the levels of dissolved protein (p &lt; 0.05), and the microstructure of starch granules became coarser.

Optimization of the Growth of Pediococcus pentosaceus Strain 2397 in Inhibiting Pathogenic Listeria monocytogenes

Listeria monocytogenes (LM) is a pathogenic bacteria that can cause listeriosis in humans, generally transmitted through food. Various food preservatives have been used to prevent contamination from LM in food; one of them is bacteriocin produced by lactic acid bacteria. The purpose of the present study was to determine the optimum growth conditions for Pediococcus pentosaceus strain 2397 isolated from dadih in inhibiting LM in vitro assay. The supernatant’s antimicrobial activity obtained from Pediococcus pentosaceus strain 2397 against LM was determined using a well diffusion method. The results showed that the supernatants from strain R-55 could inhibit LM’s growth with various inhibition zones. The optimal growth conditions for Pediococcus pentosaceus strain 2397 to perform its antimicrobial activity against LM were at 72 h of incubation time, pH 6.3, and 2, 5% of starter concentration with an inhibition zone of 12, 3 mm.

Physicochemical and microbiological properties of yogurt made with microencapsulation probiotic starter during cold storage

Abstract. Rossi E, Restuhadi F, Efendi R, Dewi YK. 2021. Physicochemical and microbiological properties of yogurt made with microencapsulation probiotic starter during cold storage. Biodiversitas 22: 2012-2018. This study's purposes were to characterize probiotic properties, identify strains of K12.1, produce a microencapsulated starter (MS) for yogurt, and evaluate yogurt's microbiological quality during storage refrigerated temperatures. This research was conducted experimentally using isolate was further identified based on 16S rRNA gene sequence analysis. The identified strain and Streptococcus thermophilus were microencapsulated using sago starch and whey isolate protein (1:1 w/w) for yogurt starter. The starter was added as much as 1, 3, 5, or 7% (v / v), then incubated for 18 hours at 37°C. The best yogurt was evaluated for its microbiological quality at refrigerated temperature for 0, 7, 14, 21, and 28 days. The results showed that K12.1 isolate with probiotic characteristics was Lactobacillus plantarum VP3.3. The microencapsulation starter concentration affected acidity, total acid, total lactic acid bacteria (LAB), viscosity, and total solids. The use of 7% microencapsulation starter of Lactobacillus plantarum VP-3.3 and Streptococcus thermophilus gave the best yogurt, with a pH value 4.36, total lactic acid 0.99%, total LAB 10.00 log CFU mL-1, viscosity 546.37 cP, and total solids 10.40%. The total amount of LAB in yogurt stored during cold temperature for 28 days still meets the probiotics standards (9.98 log CFU/mL).

The potential of probiotic frozen yoghurt with the addition of fruits tamarillo to increase immunity

Frozen yoghurt is a food that has the potential to increase immunity in preventing Covid-19, which is known as a functional food. These functional foods contain nutritional components for the body, such as probiotics with the addition of active substances from fruit. The purpose of this study was to analyze the potential of frozen yoghurt and the effect of adding Fruits Tamarillo to increase immunity, seen from the test variables including pH value, TTA (Total Titrable Acid), water content, fat content, protein content, total lactic acid bacterial colonies, and antioxidant activity. The method used was a 3 x 3 factorial randomized block design experimental method with three replications. The treatment was the addition of the percentage of frozen yoghurt starter concentrations A1 (3%), A2 (5%), A3 (7%) and Fruits Tamarillo B1 (0%), B2 (5%), B3 (10%) concentrations. The results of this study obtained the best results with the addition of a 5% starter, and addition of 5% Fruits Tamarillo, namely a pH value of 4.66, Total Titratable Acidity (TTA) 0.67, total lactic acid bacteria colonies 95.7 x 108 CFU / mL, and 44.25% antioxidant activity.

The Effect of Mixed Inoculum Addition Concentration and Fermentation Time on the Characteristics of Dry Cocoa Beans (Theobroma cacao L.)

The fermentation process has an important role in determining the quality of cocoa beans by forming taste, color, aroma, and appearance. The purpose of this study was to determine the effect of inoculum concentration and fermentation time on the characteristics of dry cocoa beans and determine the best conditions for both inoculum addition concentration and fermentation time to produce dry cocoa beans under Indonesian national standards. The research used completely randomized design with two factors; the first factor was the starter concentration consisting of controls (0%), 0.5%, 1%, 1.5%, and 2% (v/w). The second factor is the fermentation time, namely 1 day, 2 days, 3 days, 4 days, and 5 days. Treatment was repeated twice to get 50 units of the experiment. The results showed that the addition concentration of mixed inoculum (Saccharomyces cerevisiae and Lactobacillus plantarum) had a significant effect on changes in temperature and pH during fermentation, and it also had a significant effect on total unfermented beans. This study showed that time fermentation treatment had a very significant effect on all tests. The interaction of the two treatments had a significant effect on temperature changes during fermentation; it also significantly affected total unfermented beans. According to the Indonesian National Standard of cocoa beans, the best treatment, and the fastest fermentation time to produce the first quality standard (cut test) is a concentration of 1% mixed inoculum and fermentation in 3 days.