Comparative influence of salinity and temperature on cassava flour product by Lactobacillus plantarum and Lactobacillus acidophilus during single culture fermentation

Abstract

Abstract. Frediansyah A, Kurniadi M. 2016. Comparative influence of salinity and temperature on cassava flour product by Lactobacillus plantarum and Lactobacillus acidophilus during single culture fermentation. and Lactobacillus acidophilus (FNCC 0051) were used as a single culture in cassava fermentation. The effect of salinity (0.5, 1, 2 and 3% (v/v)) and temperatures (4, 25, 30 and 40 o C) were investigated on the survival of these lactobacilli. In addition, fiber and moisture content were used to study the characteristic of cassava flour as a final product. About 6.98 cfu/g of L. plantarum and 7.02 cfu/g of L acidophilus were used as a single starter (t = 0 h) for cassava fermentation. After 15 h, the survival rate of both lactobacilli with the salinity of 0.5% and incubation at 40 o C were found to be at the highest compared with others. The temperature of incubation was showed in a degree-dependent manner in both reductions of pH to the substrate and fiber contents of flour product. However, it increased the survival of both L. plantarumand L. acidophilus in a degree of temperature-dependent manner. Both salinity and temperature did not give significant effect to further changing of moisture content. The fermentation of cassava could improve proximate composition, cyanide content and physical properties of cassava flour product.

The effect of fermentation duration and starter concentration on physicochemical properties of modified sorghum flour by Lactobacillus plantarum FNCC 0027

“…This condition can increase the evaporation of water during the drying process so that the water content will decrease more in the same drying period (Iswari et al, 2016). The phenomenon was consistent with the previous study reported by Frediansyah and Kurniadi (2016) Analysis of ash content revealed that the ash content of fermented sorghum flour for 10, 20, and 30 hrs of fermentation was significantly different (p<0.05). The longer the fermentation, the lower the ash content in the fermentation sorghum flour produced.…”

“…Lactobacillus plantarum was reported to give an improvement on flour characteristic of various foodstuffs such as soybean (Amadou et al, 2010), cassava (Frediansyah and Kurniadi, 2016) et al, 2013). However, to date, there are no reports about the optimized combination of fermentation duration and starter concentration, particularly L. plantarum, producing better characteristic of modified sorghum flour.…”

Microbial Fermentation as Means of Improving Cassava Production in Indonesia

“…There are several enzymes which involve in cell wall breakdown including cellulose, hemi-cellulose, amylase, and pectinase. Previous studies showed that L. plantarum has amylolytic activity up to 20 U/ml and cellulolytic activity up to 12 U/ml after 18 h of fermentation at a steady temperature of 37°C during cassava fermentation [27]. Enzyme amylase activity from L. plantarum also has been observed by several researchers [29][30][31].…”

Effects of Pretreatment and Solid-State Fermentation on Tempeh Protein Content

“…The decrease in water content can be attributed to the reduction in the amount of dissolved protein and damage to the hydrogen bonds either formed between the amide group with water or amide groups with other amide groups. Another factor that causes a decrease in water content is the activity of microorganisms that damage starch components thereby reducing OH bonds in its structure 18 .…”