Previous studies found that antibiotics resistance genes on plasmids in Lactobacillus make them u... more Previous studies found that antibiotics resistance genes on plasmids in Lactobacillus make them unsafe for food purposes due to the capability of genes to transfer to pathogenic microorganisms. In contrast, Lactobacillus is widely used as a probiotic. This study assessed the antibiotics susceptibility of Lactobacillus plantarum Kita-3 isolated from Halloumi cheese using eight antibiotics. Genome sequencing was performed using the NovaSeq 6000 sequencing platform to detect the presence of antibiotics resistance genes on chromosomes and plasmids. L. plantarum Kita-3 was resistant to clindamycin, streptomycin, chloramphenicol and susceptible to tetracycline, ampicillin, kanamycin, erythromycin, ciprofloxacin. Genome sequencing of the L. plantarum Kita-3 verified the presence of the tetracycline, fluoroquinolones, β-lactamase resistance genes, and multidrug resistance efflux. Kita-3 did not have transposable elements, gene transfer agents, and plasmid-related functions. Overall, this st...
Current Research in Nutrition and Food Science Journal
Snake fruit contains monosaccharides, mainly fructose and glucose, which are indispensable substr... more Snake fruit contains monosaccharides, mainly fructose and glucose, which are indispensable substrates for the growth factors of probiotic bacteria. Therefore, this study aims to develop the Fermented Snake Fruit Juice (FSFJ) using the local probiotic bacteria Lactiplantibacillus plantarum subsp. plantarum Dad-13. The results showed that the optimal fermentation time was 24 hours, with a viable cell count of 2.7×108, pH 3.77, and total acid of 0.33%. The glucose and fructose content in FSFJ were decreased during fermentation. The addition of sucrose at 0%, 3%, and 6% showed that different sucrose concentrations were statistically insignificant to the viable cell count, pH, and total acid. A hedonic test was conducted, where the sample with a 6% sucrose level was the most preferred by the panelists hence, deemed as the best formulation. Furthermore, the optimal formulation sample was stored at 4°C for 30 days, and the result indicated that the viable cell count did not present a signi...
Background and Objective: In the authors’ previous study, four unique Lactobacillus strains (Lact... more Background and Objective: In the authors’ previous study, four unique Lactobacillus strains (Lactobacillus plantarum Dad-13, Lactobacillus plantarum Mut-7, Lactobacillus plantarum T-3 and Lactobacillus paracasei SNP-2) from Indonesian fermented foods and healthy feces have been studied as probiotic agents. In the current study, antibiotic resistance phenotypes of the highlighted Lactobacillus plantarum and Lactobacillus paracasei against eight antibiotics (amoxicillin, tetracycline, erythromycin, clindamycin, chloramphenicol, streptomycin, kanamycin, ciprofloxacin) and antibiotic resistance genes of these strains were investigated. Material and Methods: The bacterial antibiotic susceptibility to eight antibiotics was assessed using disk diffusion method. Genome sequencing was carried out using NovaSeq 6000 sequencing platform. Genome was annotated using Rapid Annotation using Subsystem Technology v.2.0. Each group of the predicted products of resistance genes was further aligned usi...
IOP Conference Series: Materials Science and Engineering, 2020
In Gunungkidul, there is Agricultural Techno Park (ATP) Nglanggeran which processes fermented coc... more In Gunungkidul, there is Agricultural Techno Park (ATP) Nglanggeran which processes fermented cocoa beans from local farmers for making chocolate products. This research aimed to obtain a suitable packaging method for fermented cocoa beans during storage in ATP Nglanggeran. This research was carried out using a completely randomized factorial design. The first factor was the addition of starter (B), which consisted of B1 (with Lactobacillus plantarum HL 15) and B2 (without Lactobacillus plantarum HL 15). The second factor was the packaging methods (K), which consisted of K1 (vacuumed PP plastic 0.8 mm in thickness), K2 (non-vacuumed PP plastic 0.8 mm in thickness), K3 (plastic container), K4 (vacuumed PP plastic 0.8 mm in thickness stored within the plastic container), and K5 (nylon sack). The third factor was the storage time (P), which were P0 (0 month), P1 (1 month), and P2 (2 months). The result showed that the samples with the addition of the starter had a lower number of funga...
Lactobacillus bulgaricus (yogurt starter), Lactobacillus acidophilus N2 (isolated from fecal mate... more Lactobacillus bulgaricus (yogurt starter), Lactobacillus acidophilus N2 (isolated from fecal material), and lactobacillus sp Dad 13 (isolated from dadih, a west sumatera traditional feremented buffalo milk)were investigated for prroperties relevant to the production of fermented milk products for consumption by lactose-intolerant humans. In vitro Assesment of acid tolerance ofd lactobacilli was carried out in MRSL at pH values of 2.0, 2.5, 3.0 and 3.5. The three lactobacilli were tested their bile sensitivity in MRSL broth containing 5% lactose, supplemented with various various concentration oxgall and evaluated their ability to reduce lactose content. There was relativity no loss of viability for all strains at pH 3.0 and 3.5, while at pH 2.0 they showed reduced viability for 2-3 log cycles after three hours of incubation. All three lactobacilli can grow in MRSL containing 0.5% oxgall, although their grow more slowly than in the absence of oxgall. Their viability tend to decrease ...
Twenty-eight lactic acid bacteria ( LAB) strains were isolated from various indigenous fermented ... more Twenty-eight lactic acid bacteria ( LAB) strains were isolated from various indigenous fermented foods, i.e., asinan rebung (bamboo shoot pickle), asinan terong (eggplant pickle), gatot(fennented dried cassava), growol (fermented raw cassava), tape (fermented steamed cassava tubers), tempe (fermented soybean), tempoyak (fermented pulp of durian fruit), andmoromi. All strains found and identified belong to facultative hetero¬fermentative group lactobacilli. They produced DL-lactic acid, and contained meso-diaminopimelic acid in their peptidoglycan, and were identified as Lactobacillus plantarum and L pentosus complex. These strains were further determined for their antimicrobial activity against Staphylococcus aureus using disc assay and turbidimetric assay. Two among them, Lactobacillus TGR-2 (from growol) and Lactobacillus TMO-4 (from moromi) were able to increase the lag phase, and to suppress the final population of the S. aureus growth after 12 h incubation.
IOP Conference Series: Materials Science and Engineering, 2020
Research on the development of foods containing probiotics is growing, such as research in the in... more Research on the development of foods containing probiotics is growing, such as research in the incorporation of probiotics in chocolate. Nevertheless, the quality attributes of the probiotic-enriched chocolate have not been fully explored. This present study is a preliminary study to the impact of ingredients proportion and processing method on the quality attributes of probiotic milk chocolate, more specifically on moisture content, appearance, hardness, rheological behavior, and microstructural characteristics. In this study, four different formulations and processing methods were involved. Skim milk powder was used as a freeze-dried probiotic replacer as it has high similarity in terms of physical characteristics. The result showed that chocolate containing freeze-dried probiotic powder replacer (Choc B) tended to have the comparable hardness and L*values to the chocolate reference (Choc A). However, hardness and L* values of milk chocolates enriched with freeze-dried probiotic p...
Pada fermentasi petis daging yang bersifat spreadable sering terkontaminasi bakteri patogen, pemb... more Pada fermentasi petis daging yang bersifat spreadable sering terkontaminasi bakteri patogen, pembusuk dan penghasil histamin yang membahayakan kesehatan bagi yang menkonsumsinya untuk itu perlu tindakan pengendalian. Pada fermentasi petis daging dengan kadar garam 20% (b/b) yang mampu bertahan adalah bakteri halofil. Salah satu bakteri asam laktat yang tahan terhadap garam adalah Pediococcus. Untuk itu dalam penelitian ini digunakan Pediococcus acidilacticii YDA3 dan Pediococcus pentocaseus YDA4, yang secara alami berasal dari mikrobiota fermentasi petis daging. Penelitian ini bertujuan mengungkap peran kedua bakteri asam laktat tersebut sebagai kultur starter yang dapat memberikan nilai tambah. Penelitian ini merupakan penelitian eksplorasi awal ("exploration experimental method") dengan 4 ulangan dan 2 satuan percobaan. Isolat bakteri asam laktat yang digunakan merupakan hasil isolasi penelitian sebelumnya dari fermentasi daging petis tradisional, yaitu Pediococcus acidi...
IOP Conference Series: Materials Science and Engineering, 2020
Cocoa powder is a cocoa-based food product. Indonesian cocoa powder has a big potential in the AS... more Cocoa powder is a cocoa-based food product. Indonesian cocoa powder has a big potential in the ASEAN (Association of Southeast Asian Nations) market. Agricultural Agro Techno Park is a company that produces cocoa powder in Gunungkidul, Yogyakarta. This company realizes the importance of improving their product safety. Therefore, the research aimed to determine the safety quality of cocoa powder produced by Agricultural Agro Techno Park by assessing its Good Manufacturing Practice (GMP) implementation and determining the critical control points. The results of assessment of GMP implementation showed that it was categorized in Level IV (the lowest level). Thus, it is strongly recommended to do some corrective actions that identified some incompatibilities before planning the Hazard Analysis and Critical Control Point (HACCP). The flow chart assessment showed that there were two stages that might affect the cocoa powder quality. The stages were receiving raw material and the storage at...
Tahu merupakan hasil penggumpalan protein kedelai oleh whey yang terfermentasi spontan (kecutan).... more Tahu merupakan hasil penggumpalan protein kedelai oleh whey yang terfermentasi spontan (kecutan). Permasalahan yang dihadapi pengrajin tahu yaitu munculnya flavor asam pada tahu yang dihasilkan dari penggumpal tipe asam, sehingga perlu alternatif bahan penggumpal. Penelitian ini bertujuan untuk (i) mengetahui pertumbuhan P. acidilactici F-11 dan produksi bakteriosin dalam whey tahu, (ii) mempelajari pemanfaatan kultur P. acidilactici F-11 sebagai penggumpal pada pembuatan tahu dan (iii) mengetahui kualitas mikrobiologis dan organoleptik tahu selama penyimpanan pada suhu 4 o C. Penelitian terdiri dari 3 tahap. Pertama, pertumbuhan P. acidilactici F-11 dan produksi bakteriosin. Kedua, pemanfaatan kultur sebagai penggumpal tahu. Ketiga, uji kualitas mikrobiologi (total bakteri) dan organoleptik (tekstur, pH, warna, flavor , dan kenampakan) tahu selama penyimpanan. Hasil penelitian menunjukkan bahwa P. acidilactici F-11 tumbuh lebih baik dalam whey dengan penambahan 1% sukrosa, ...
Our survey indicated that fresh vegetables contained. high population of microorganisms including... more Our survey indicated that fresh vegetables contained. high population of microorganisms including pathogenic Staphylococcus aureus. Washing procedures, including the addition of sanitizes to the wash water have not been effectively in reduction of the number of microorganisms. Currently, there is interest in possible use bacteriocin producer of lactic acid bacteria as biocontrol agents to ensure safety of minimally processed, refrigerated (MPR) foods which are not acidified, including fruits and vegetables. Our previous result, indicated that Pediococcus acidilactici F-11 (PAF-11) produced bacteriocin with wide spectrum activity. Objectives of this research was to study the potency of PAF-I 1 as biocontrol agent to inhibit the growth of pathogenic bacteria occurred in ready to eat fresh vegetables, i.e., paprika, lettuce, carrot. The results showed that PAF-11 was able to inhibit the growth of naturally present coliform and Staphylococcus significantly, as well as that of tested bac...
Tahu merupakan makanan yang mudah rusak akibat aktivitas bakteri pembusuk. Pediococcus acidilacti... more Tahu merupakan makanan yang mudah rusak akibat aktivitas bakteri pembusuk. Pediococcus acidilactici F11 potensial digunakan sebagai pengawet karena mampu memproduksi bakteriosin yang bersifat antibakteri. Penelitian bertujuan untuk mengetahui kemampuan supernatan kultur P. acidilactici F11 (PaF11) dalam menghambat bakteri dan coliform pada tahu sebagai upaya memperpanjang umur simpan tahu. Variasi perlakuan yang dicobakan yaitu : pasteurisasi dengan supernatan kultur PaF11 pada suhu 95 o C selama 5 menit (PDS), perendaman dengan supernatan kultur PaF11 pada suhu 4 o C selama semalam (RSS) dan perendaman dengan supernatan kultur PaF11 pada suhu kamar selama 15 menit (RSL). Sebagai kontrol dilakukakn perlakuan pasteurisasi dengan air pada 95 o C selama 5 menit (KON), dan perendaman dengan NisaplinR (200 mg/l) pada suhu kamar selama 15 menit (RNL). Supernatan kultur PaF11 diperoleh dengan cara sentrifugasi kultur PaF11 yang ditumbuhkan dalam limbah cair tahu dengan penambahan 1% sukros...
Purpose The purpose of this paper is to study the effect of heat adaptation, pH adjustment, and t... more Purpose The purpose of this paper is to study the effect of heat adaptation, pH adjustment, and the combination pretreatments to the resistance of Lactobacillus paracasei SNP2 in heat shock and spray drying. Design/methodology/approach Sub-lethal and lethal temperature range of L. paracasei SNP2 was determined by enumeration of cell survival after incubation at 37-55°C for 30 min. A certain temperature from sub-lethal range was selected for heat adaptation. Heat adaptation (H), pH adjustment (pH), and combination of pretreatments (pH-H) were applied prior to heat shock and spray drying. Findings The selected condition for heat adaptation and heat shock is 44°C, 30 min and 55°C, 15 min, respectively, based on the sub-lethal and lethal temperature range. By heat shock, cells in the whey-sucrose medium showed cell death of 2.05 log cycles, lower than cell death in the MRS medium of 4.84 log cycles. The pretreatments showed slight increase of heat resistance in cell grown in whey sucros...
Previous studies found that antibiotics resistance genes on plasmids in Lactobacillus make them u... more Previous studies found that antibiotics resistance genes on plasmids in Lactobacillus make them unsafe for food purposes due to the capability of genes to transfer to pathogenic microorganisms. In contrast, Lactobacillus is widely used as a probiotic. This study assessed the antibiotics susceptibility of Lactobacillus plantarum Kita-3 isolated from Halloumi cheese using eight antibiotics. Genome sequencing was performed using the NovaSeq 6000 sequencing platform to detect the presence of antibiotics resistance genes on chromosomes and plasmids. L. plantarum Kita-3 was resistant to clindamycin, streptomycin, chloramphenicol and susceptible to tetracycline, ampicillin, kanamycin, erythromycin, ciprofloxacin. Genome sequencing of the L. plantarum Kita-3 verified the presence of the tetracycline, fluoroquinolones, β-lactamase resistance genes, and multidrug resistance efflux. Kita-3 did not have transposable elements, gene transfer agents, and plasmid-related functions. Overall, this st...
Current Research in Nutrition and Food Science Journal
Snake fruit contains monosaccharides, mainly fructose and glucose, which are indispensable substr... more Snake fruit contains monosaccharides, mainly fructose and glucose, which are indispensable substrates for the growth factors of probiotic bacteria. Therefore, this study aims to develop the Fermented Snake Fruit Juice (FSFJ) using the local probiotic bacteria Lactiplantibacillus plantarum subsp. plantarum Dad-13. The results showed that the optimal fermentation time was 24 hours, with a viable cell count of 2.7×108, pH 3.77, and total acid of 0.33%. The glucose and fructose content in FSFJ were decreased during fermentation. The addition of sucrose at 0%, 3%, and 6% showed that different sucrose concentrations were statistically insignificant to the viable cell count, pH, and total acid. A hedonic test was conducted, where the sample with a 6% sucrose level was the most preferred by the panelists hence, deemed as the best formulation. Furthermore, the optimal formulation sample was stored at 4°C for 30 days, and the result indicated that the viable cell count did not present a signi...
Background and Objective: In the authors’ previous study, four unique Lactobacillus strains (Lact... more Background and Objective: In the authors’ previous study, four unique Lactobacillus strains (Lactobacillus plantarum Dad-13, Lactobacillus plantarum Mut-7, Lactobacillus plantarum T-3 and Lactobacillus paracasei SNP-2) from Indonesian fermented foods and healthy feces have been studied as probiotic agents. In the current study, antibiotic resistance phenotypes of the highlighted Lactobacillus plantarum and Lactobacillus paracasei against eight antibiotics (amoxicillin, tetracycline, erythromycin, clindamycin, chloramphenicol, streptomycin, kanamycin, ciprofloxacin) and antibiotic resistance genes of these strains were investigated. Material and Methods: The bacterial antibiotic susceptibility to eight antibiotics was assessed using disk diffusion method. Genome sequencing was carried out using NovaSeq 6000 sequencing platform. Genome was annotated using Rapid Annotation using Subsystem Technology v.2.0. Each group of the predicted products of resistance genes was further aligned usi...
IOP Conference Series: Materials Science and Engineering, 2020
In Gunungkidul, there is Agricultural Techno Park (ATP) Nglanggeran which processes fermented coc... more In Gunungkidul, there is Agricultural Techno Park (ATP) Nglanggeran which processes fermented cocoa beans from local farmers for making chocolate products. This research aimed to obtain a suitable packaging method for fermented cocoa beans during storage in ATP Nglanggeran. This research was carried out using a completely randomized factorial design. The first factor was the addition of starter (B), which consisted of B1 (with Lactobacillus plantarum HL 15) and B2 (without Lactobacillus plantarum HL 15). The second factor was the packaging methods (K), which consisted of K1 (vacuumed PP plastic 0.8 mm in thickness), K2 (non-vacuumed PP plastic 0.8 mm in thickness), K3 (plastic container), K4 (vacuumed PP plastic 0.8 mm in thickness stored within the plastic container), and K5 (nylon sack). The third factor was the storage time (P), which were P0 (0 month), P1 (1 month), and P2 (2 months). The result showed that the samples with the addition of the starter had a lower number of funga...
Lactobacillus bulgaricus (yogurt starter), Lactobacillus acidophilus N2 (isolated from fecal mate... more Lactobacillus bulgaricus (yogurt starter), Lactobacillus acidophilus N2 (isolated from fecal material), and lactobacillus sp Dad 13 (isolated from dadih, a west sumatera traditional feremented buffalo milk)were investigated for prroperties relevant to the production of fermented milk products for consumption by lactose-intolerant humans. In vitro Assesment of acid tolerance ofd lactobacilli was carried out in MRSL at pH values of 2.0, 2.5, 3.0 and 3.5. The three lactobacilli were tested their bile sensitivity in MRSL broth containing 5% lactose, supplemented with various various concentration oxgall and evaluated their ability to reduce lactose content. There was relativity no loss of viability for all strains at pH 3.0 and 3.5, while at pH 2.0 they showed reduced viability for 2-3 log cycles after three hours of incubation. All three lactobacilli can grow in MRSL containing 0.5% oxgall, although their grow more slowly than in the absence of oxgall. Their viability tend to decrease ...
Twenty-eight lactic acid bacteria ( LAB) strains were isolated from various indigenous fermented ... more Twenty-eight lactic acid bacteria ( LAB) strains were isolated from various indigenous fermented foods, i.e., asinan rebung (bamboo shoot pickle), asinan terong (eggplant pickle), gatot(fennented dried cassava), growol (fermented raw cassava), tape (fermented steamed cassava tubers), tempe (fermented soybean), tempoyak (fermented pulp of durian fruit), andmoromi. All strains found and identified belong to facultative hetero¬fermentative group lactobacilli. They produced DL-lactic acid, and contained meso-diaminopimelic acid in their peptidoglycan, and were identified as Lactobacillus plantarum and L pentosus complex. These strains were further determined for their antimicrobial activity against Staphylococcus aureus using disc assay and turbidimetric assay. Two among them, Lactobacillus TGR-2 (from growol) and Lactobacillus TMO-4 (from moromi) were able to increase the lag phase, and to suppress the final population of the S. aureus growth after 12 h incubation.
IOP Conference Series: Materials Science and Engineering, 2020
Research on the development of foods containing probiotics is growing, such as research in the in... more Research on the development of foods containing probiotics is growing, such as research in the incorporation of probiotics in chocolate. Nevertheless, the quality attributes of the probiotic-enriched chocolate have not been fully explored. This present study is a preliminary study to the impact of ingredients proportion and processing method on the quality attributes of probiotic milk chocolate, more specifically on moisture content, appearance, hardness, rheological behavior, and microstructural characteristics. In this study, four different formulations and processing methods were involved. Skim milk powder was used as a freeze-dried probiotic replacer as it has high similarity in terms of physical characteristics. The result showed that chocolate containing freeze-dried probiotic powder replacer (Choc B) tended to have the comparable hardness and L*values to the chocolate reference (Choc A). However, hardness and L* values of milk chocolates enriched with freeze-dried probiotic p...
Pada fermentasi petis daging yang bersifat spreadable sering terkontaminasi bakteri patogen, pemb... more Pada fermentasi petis daging yang bersifat spreadable sering terkontaminasi bakteri patogen, pembusuk dan penghasil histamin yang membahayakan kesehatan bagi yang menkonsumsinya untuk itu perlu tindakan pengendalian. Pada fermentasi petis daging dengan kadar garam 20% (b/b) yang mampu bertahan adalah bakteri halofil. Salah satu bakteri asam laktat yang tahan terhadap garam adalah Pediococcus. Untuk itu dalam penelitian ini digunakan Pediococcus acidilacticii YDA3 dan Pediococcus pentocaseus YDA4, yang secara alami berasal dari mikrobiota fermentasi petis daging. Penelitian ini bertujuan mengungkap peran kedua bakteri asam laktat tersebut sebagai kultur starter yang dapat memberikan nilai tambah. Penelitian ini merupakan penelitian eksplorasi awal ("exploration experimental method") dengan 4 ulangan dan 2 satuan percobaan. Isolat bakteri asam laktat yang digunakan merupakan hasil isolasi penelitian sebelumnya dari fermentasi daging petis tradisional, yaitu Pediococcus acidi...
IOP Conference Series: Materials Science and Engineering, 2020
Cocoa powder is a cocoa-based food product. Indonesian cocoa powder has a big potential in the AS... more Cocoa powder is a cocoa-based food product. Indonesian cocoa powder has a big potential in the ASEAN (Association of Southeast Asian Nations) market. Agricultural Agro Techno Park is a company that produces cocoa powder in Gunungkidul, Yogyakarta. This company realizes the importance of improving their product safety. Therefore, the research aimed to determine the safety quality of cocoa powder produced by Agricultural Agro Techno Park by assessing its Good Manufacturing Practice (GMP) implementation and determining the critical control points. The results of assessment of GMP implementation showed that it was categorized in Level IV (the lowest level). Thus, it is strongly recommended to do some corrective actions that identified some incompatibilities before planning the Hazard Analysis and Critical Control Point (HACCP). The flow chart assessment showed that there were two stages that might affect the cocoa powder quality. The stages were receiving raw material and the storage at...
Tahu merupakan hasil penggumpalan protein kedelai oleh whey yang terfermentasi spontan (kecutan).... more Tahu merupakan hasil penggumpalan protein kedelai oleh whey yang terfermentasi spontan (kecutan). Permasalahan yang dihadapi pengrajin tahu yaitu munculnya flavor asam pada tahu yang dihasilkan dari penggumpal tipe asam, sehingga perlu alternatif bahan penggumpal. Penelitian ini bertujuan untuk (i) mengetahui pertumbuhan P. acidilactici F-11 dan produksi bakteriosin dalam whey tahu, (ii) mempelajari pemanfaatan kultur P. acidilactici F-11 sebagai penggumpal pada pembuatan tahu dan (iii) mengetahui kualitas mikrobiologis dan organoleptik tahu selama penyimpanan pada suhu 4 o C. Penelitian terdiri dari 3 tahap. Pertama, pertumbuhan P. acidilactici F-11 dan produksi bakteriosin. Kedua, pemanfaatan kultur sebagai penggumpal tahu. Ketiga, uji kualitas mikrobiologi (total bakteri) dan organoleptik (tekstur, pH, warna, flavor , dan kenampakan) tahu selama penyimpanan. Hasil penelitian menunjukkan bahwa P. acidilactici F-11 tumbuh lebih baik dalam whey dengan penambahan 1% sukrosa, ...
Our survey indicated that fresh vegetables contained. high population of microorganisms including... more Our survey indicated that fresh vegetables contained. high population of microorganisms including pathogenic Staphylococcus aureus. Washing procedures, including the addition of sanitizes to the wash water have not been effectively in reduction of the number of microorganisms. Currently, there is interest in possible use bacteriocin producer of lactic acid bacteria as biocontrol agents to ensure safety of minimally processed, refrigerated (MPR) foods which are not acidified, including fruits and vegetables. Our previous result, indicated that Pediococcus acidilactici F-11 (PAF-11) produced bacteriocin with wide spectrum activity. Objectives of this research was to study the potency of PAF-I 1 as biocontrol agent to inhibit the growth of pathogenic bacteria occurred in ready to eat fresh vegetables, i.e., paprika, lettuce, carrot. The results showed that PAF-11 was able to inhibit the growth of naturally present coliform and Staphylococcus significantly, as well as that of tested bac...
Tahu merupakan makanan yang mudah rusak akibat aktivitas bakteri pembusuk. Pediococcus acidilacti... more Tahu merupakan makanan yang mudah rusak akibat aktivitas bakteri pembusuk. Pediococcus acidilactici F11 potensial digunakan sebagai pengawet karena mampu memproduksi bakteriosin yang bersifat antibakteri. Penelitian bertujuan untuk mengetahui kemampuan supernatan kultur P. acidilactici F11 (PaF11) dalam menghambat bakteri dan coliform pada tahu sebagai upaya memperpanjang umur simpan tahu. Variasi perlakuan yang dicobakan yaitu : pasteurisasi dengan supernatan kultur PaF11 pada suhu 95 o C selama 5 menit (PDS), perendaman dengan supernatan kultur PaF11 pada suhu 4 o C selama semalam (RSS) dan perendaman dengan supernatan kultur PaF11 pada suhu kamar selama 15 menit (RSL). Sebagai kontrol dilakukakn perlakuan pasteurisasi dengan air pada 95 o C selama 5 menit (KON), dan perendaman dengan NisaplinR (200 mg/l) pada suhu kamar selama 15 menit (RNL). Supernatan kultur PaF11 diperoleh dengan cara sentrifugasi kultur PaF11 yang ditumbuhkan dalam limbah cair tahu dengan penambahan 1% sukros...
Purpose The purpose of this paper is to study the effect of heat adaptation, pH adjustment, and t... more Purpose The purpose of this paper is to study the effect of heat adaptation, pH adjustment, and the combination pretreatments to the resistance of Lactobacillus paracasei SNP2 in heat shock and spray drying. Design/methodology/approach Sub-lethal and lethal temperature range of L. paracasei SNP2 was determined by enumeration of cell survival after incubation at 37-55°C for 30 min. A certain temperature from sub-lethal range was selected for heat adaptation. Heat adaptation (H), pH adjustment (pH), and combination of pretreatments (pH-H) were applied prior to heat shock and spray drying. Findings The selected condition for heat adaptation and heat shock is 44°C, 30 min and 55°C, 15 min, respectively, based on the sub-lethal and lethal temperature range. By heat shock, cells in the whey-sucrose medium showed cell death of 2.05 log cycles, lower than cell death in the MRS medium of 4.84 log cycles. The pretreatments showed slight increase of heat resistance in cell grown in whey sucros...
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