The Effect of Different Starter Cultures of Lactobacillus paracasei M104 and Pediococcus pentosaceus M103 on the Physicochemical and Microbial Qualities of Fermented Goat Milk
DOI:
https://doi.org/10.21776/ub.jitek.2019.014.02.1Keywords:
Goat milk, starter cultures, L. paracasei M104, P. pentosaceus M103Abstract
The utilization of starter cultures is vital for dairy fermentation industries. Lactobacillus paracasei M104 and Pediococcus pentosaceus M103 have been isolated from goat milk and were demonstrated to acidify goat milk during fermentation. This study was conducted to compare the physicochemical and microbial qualities of goat milk fermented using these starter cultures either as a single starter or combined in goat milk. The treatments were L. paracasei M104 (Lp) and P. pentosaceus M103 (Pp) as single starter culture fermentation and combined (Lp/Pp) fermentation at a ratio of 1:1 at 6% inoculation (v/v). For control treatment, goat milk was fermented using yogurt starter, i.e., a combination culture of Streptococcus thermophilus and L. bulgaricus (St/Lb) at a ratio of 1:1 at 6% (v/v). The fermentation was performed by incubating the inoculated goat milk at 37°C for 18 h. The pH and degree of acidity were measured every 2 h during the fermentation process, whereas the physicochemical (pH, degree of acidity, lactose, protein, and viscosity) and microbial (total lactic acid bacteria/LAB) qualities were measured after the fermentation process. Data analysis revealed that the different starter cultures had no significant effect (P > 0.05) on the pH and degree of acidity, lactose and protein content, viscosity, and total LAB content. The goat milk fermented in this study had an average pH of 4.41 ± 0.11 and a degree of acidity of 1.26 ± 0.05%, a lactose content of 5.47± 0.80%, a protein content of 6.69± 1.52%, a viscosity of 1217 ± 395 cP, and a total LAB content of 9.57 ± 1.49 log CFU/mL. In conclusion, goat milk fermented using both single and combined starter cultures of L. paracasei M104 and P. pentosaceus M103 exhibited similar physicochemical and microbial qualities and required longer fermentation time compared with the control.
References
Badan Standardisasi Nasional. (2009). SNI Yogurt SNI 2981:2009. Jakarta: Badan Standardisasi Nasional Indonesia.
Chandan, R. C. (2006). Milk Composition, Physical and Processing Characteristics. In Handbook of Food Products Manufacturing: Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods (A. J. Wiley & Sons, eds.). https://doi.org/dx.doi.org/ 10.1002/9781118481301.fmatter
Fardiaz, S. (1993). Analisis Mirobiologi Pangan. Jakarta: Raja Grafindo Persada.
Hadiwiyoto, S. (1994). Teori dan Prosedur Pengujian Mutu Susu dan Hasil Olahannya. Yogyakarta: Liberty.
Haenlein, G. F. W. (2004). Goat milk in human nutrition. Small Ruminant Research, 51(2), 155–163. https:// doi.org/https://doi.org/10.1016/j.smallrumres.2003.08.010
Hui, Y. H. (1993). Dairy Science and Technology Handbook (1 Principl). Inc. New York. USA: VCH Publishers.
Jack, R. W., Tagg, J. R., & Ray, B. (1995). Bacteriocins of gram-positive bacteria. Microbiology Reviews, 59, 171–200.
Jennes, R. (1999). Composition of Milk (3rd ed.; R. Jennes, N. P. Wong, E. H. Marth, & M. Keeney, eds.). New York: Aspen Publishers Inc.
Miller, R. G. (1986). Beyond ANOVA, Basics of Applied Statistics (J. Wiley & Sons, eds.). USA.
Park, Y. W., & Haenlein, G. F. W. (2013). Milk and Dairy Products in Human Nutrition: Production, Composition, and Health (J. Wiley & Sons, eds.). New York.
Plummer, D. T. (1987). An Introduction to Practical Biochemistry (M. Graw, ed.). London: Hill Book Company.
Robinson, R. K. (2002). Dairy Microbiology Handbook (J. Wiley & Sons, eds.). New York.
Sudarmadji, S., Haryono, B., & Suhardi. (1997). Prosedur Analisa untuk Bahan Makanan dan Pertanian (4th ed.). Yogyakarta: Liberty.
Tamime, A., & Robinson, R. K. (2007). Yoghurt: Science and Technology (3rd ed.). New York: Woodhead Publishing.
Von Wright, A., & Axelsson, L. (2012). Lactic Acid Bacteria: An Introduction. In Lactic Acid Bacteria: Microbiological and Functional Aspects (4th ed.; Taylor & Francis Group, ed.). Florida: CRC Press.
Walstra, P., Geurts, T. J., Nooman, A., Jellema, A., & Van Boekel, A. J. S. (1999). Dairy Technology: Principle of Milk Properties and Processes (1st ed.; Marcel Dekker, ed.). New York: CRC Press.
Walstra, P., Wouters, J. T. M., & Geurts, T. J. (2006). Lactic Fermentations. In Dairy Science and Technology (2nd ed.; Taylor & Francis Group, ed.). Florida: CRC Press.
Widodo, Handaka, R., Wahyuni, E., & Taufiq, T. T. (2017). The quality of fermented milk produced using intestinal-origin lactic acid bacteria as starters. International Food Research Journal, 24, 2371–2376.
Downloads
Published
Issue
Section
License
Copyright (c) 2019 Widodo Widodo, Aryo Pujo Sakti, Ari Surya Sukarno, Endang Wahyuni, Nurliyani Nurliyani
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
