Production of Synbiotic Yogurt-Like Using Indigenous Lactic Acid Bacteria as Functional Food

Astawan, Made; Wresdiyati, Tutik; Suliantri,; Arief, Irma Isnafia; Septiawan, Roni

doi:10.5398/medpet.2012.35.1.9

Cited by 12 publications

(11 citation statements)

References 8 publications

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“…Physicochemical characteristics indirectly influence the organoleptic characteristics of goat-milk kefir. According to Paseephol & Sherkat (2009) and Astawan et al (2012), the reduction of pH value enhanced the sour and unique flavor of yoghurt.…”

Section: Sensory Qualitymentioning

confidence: 99%

The Physicochemical, Microbiology, and Sensory Characteristics of Kefir Goat Milk with Different Levels of Kefir Grain

Sulmiyati

Said

Fahrodi

et al. 2019

Trop. Anim. Sci. J.

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Kefir is a fermented milk product. The kefir grain starter consists of lactic acid bacteria and yeast that produce lactic acid and alcohol. The quality of kefir is strongly influenced by the type of milk used, the amount of kefir grain, kefir grain microorganisms, and the incubation period. The characteristics of goat-milk kefir with the addition of different amounts of kefir grain were studied by measuring pH value, ethanol content, and percentage of lactic acid. The experimental design was a completely randomized design (RCD) with three treatments and five replications. The treatments were performed by using different amounts of kefir grains i.e., 2%, 4%, and 6%. Goat-milk kefir was pasteurized at 105 o C for 5 minutes, cooled at room temperature (37 o C), and then kefir grain was added at different levels and incubated for 12 hours. The results showed that the amounts of kefir grain had a significant effect (p<0.05) on pH value, the percentage of lactic acid, and ethanol content of goat-milk kefir produced. The higher dose of kefir grain had an influence on physicochemical characteristics, microbiology, and sensory of goat-milk kefir. The optimal characteristics of goat-milk kefir were 2% kefir grain with a pH value of 5.40, lactic acid content of 0.14%, and ethanol content of 0.69%. The weight gain of kefir grain was 7.21% and the total of lactic acid bacteria was 1.64x10 7 CFU/mL. Sensory quality had a white color, kefir scent, a non-acid taste, and like preference. It is concluded that the best goat-milk kefir can be produced by the addition of 2% kefir grain based on physicochemical, microbiological, and sensory characteristics.

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Section: Sensory Qualitymentioning

confidence: 99%

The Physicochemical, Microbiology, and Sensory Characteristics of Kefir Goat Milk with Different Levels of Kefir Grain

Sulmiyati

Said

Fahrodi

et al. 2019

Trop. Anim. Sci. J.

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“…Exopolysaccharide can act as a stabilizer, emulsifier, thicker, and has a good water-binding ability (Nudyanto & Zubaidah, 2014). Astawan et al (2012) stated that cooling and storage process after fermentation increased viscosity caused by protein hydration and compaction of yogurt gel structure. The viscosities on day 5 until day 15 of cold storage were almost similar because the temperature remain stable at ±4 o C and the production of exopolysaccharide by lactic acid bacteria was not as much as from day 0 until day 5.…”

Section: Physical Chemical and Microbiological Quality Of Yogurtmentioning

confidence: 99%

Anti-diabetic Potency and Characteristics of Probiotic Goat-Milk Yogurt Supplemented with Roselle Extract during Cold Storage

Wihansah

Arief

Batubara

2018

Trop. Anim. Sci. J.

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This study aimed to evaluate the anti-diabetic potency by in vitro method and the characteristics of probiotic goat-milk yogurt supplemented with roselle extract during cold storage. The experiment used three treatments namely yogurt, probiotic yogurt, and probiotic yogurt supplemented with roselle extract. Yogurt was stored in cold storage (4 o C) and was evaluated for the characteristics and anti-diabetic potency on days 0, 5, 10, and 15. The anti-diabetic potency was analyzed by a-glucosidase inhibitory activity. The results showed that goat milk in this study had a good quality including fat, SNF, protein, lactose content, density, and freezing point. Roselle extract had anti-diabetic potency with 87.72% inhibition at 25% concentration and also had 13.64% IC 50 value. The anti-diabetic potency was affected by the type of yogurt, storage duration, and their interaction (P<0.05). Viscosity and water activity were affected by storage duration (P<0.05), meanwhile titratable acidity and pH value were affected by the type of yogurt. Total lactic acid bacteria were affected by storage duration, and there was an interaction between the type of yogurt and storage duration. In conclusion, probiotic yogurt supplemented with roselle extract had the highest anti-diabetic potency among all treatments with 36.70% inhibition. The inhibitory activity of probiotic yogurt supplemented with roselle extract decreased during 15 days of cold storage. The inhibition was comparable with acarbose at 0.1-0.5 ppm concentration. Physical, chemical, and microbiological characteristics of yogurt in this study were good and could be consumed up to 15 days of cold storage.

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“…With regard to the flavors formation mechanisms, it should be noted that most commercially available sausage mixed starter culture are combination of Lactobacillus, Staphylococci and/or Micrococci genus (Hugas & Monfort, 1997). L. plantarum GIM 1.35 was an important Lactobacillus applied in probiotic production (Cheng, Liu, Chen, Zhang, & Zhang, 2016), and studies revealed that it displayed probiotic characteristics including immune modulator (Astawan, Wresdiyati, Arief, & Septiawan, 2012), antimicrobial activities against pathogenic bacteria, anti-diarrhea (Jenie, Witarto, Arief, & Astawan, 2010) and produced bacteriocins (Abdelbasset, Manel, & Djamila, 2014). P. pentosaceus, a pediococcus, could cut down the nitrite residue level in sausage (Albano et al, 2007;Liu, Lv, Li, Zhou, & Zhang, 2008).…”

Section: Introductionmentioning

confidence: 99%

Characterization of Cantonese sausage fermented by a mixed starter culture

Cheng

Liu

Zhang

2018

J Food Process Preserv

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L. plantarum, P. pentosaceus, and D. hansenii isolated from Cantonese sausage were investigated for their potential as a mixed starter culture with the capability to improve sausage quality. Results unveiled that Cantonese sausage produced with the mixed starter culture exhibited low nitrite residue and low‐fat content advantages over fermented sausage without starter culture. Different fermentation time possessed different influence on physicochemical parameters, free amino acids (FAAs) composition and textural characteristics of Cantonese fermented sausage. Within 24 hrs fermentation, Cantonese sausage fermented by the mixed starter culture enjoyed soft texture with relatively high titratable acidity (6.98 ± 0.02 g/kg), FAAs contents (1,893.2 mg/100 g dry basis) and low nitrite residue (33.3 ± 0.15 mg/kg). These findings indicated that the combination of those strains could be used as a mixed starter culture for Cantonese fermented sausage. Practical applications Cantonese sausage is one of the most popular Chinese‐style cured meat products. However, ripening process of traditional sausages belongs to fermentation without starter culture, which hardly guarantees product quality and safety. This study provides a novel mixed starter culture for sausage production and results verified its priority over improving sausage quality.

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Production of Synbiotic Yogurt-Like Using Indigenous Lactic Acid Bacteria as Functional Food

Cited by 12 publications

References 8 publications

The Physicochemical, Microbiology, and Sensory Characteristics of Kefir Goat Milk with Different Levels of Kefir Grain

The Physicochemical, Microbiology, and Sensory Characteristics of Kefir Goat Milk with Different Levels of Kefir Grain

Anti-diabetic Potency and Characteristics of Probiotic Goat-Milk Yogurt Supplemented with Roselle Extract during Cold Storage

Characterization of Cantonese sausage fermented by a mixed starter culture

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