Development of Yoghurt Containing Lactobacillus rhamnosus and Pediococcus pentosaceusand their Viability during Storage1
Daftar Isi:
- Abstract. Yoghurt is a common vehicle to deliver probiotic bacteria. Compatibility between probiotics species is important for their survival during fermentation of yoghurt with multi probiotic bacteria. The aim of the research was to assess combination of Lactobacillus rhamnosus R23 and Pediococcus pentosa- ceus A38 in developing yoghurt. L. rhamnosus R23 and P. pentosaceus A38 isolated from breast milk were used as a single culture or in combination. Fermentation was carried out for 48 hrs at 37oC. Effect of inulin on the growth of those lactic acid bacteria was also evaluated. Sugar was added in formulation of yoghurt to improve its taste. L. rhamnosus R23 grew well on skim milk while P. pentosaceus A38 did not suf ciently acidi ed the milk. L. rhamnosus was detrimental to Pediococcus when they were used as combined starter cultures. Reasonable number of Pediococcus in yoghurt containing Lactobacillus and Pediococcus was reached by mixing yoghurt after fermentation by each bacteria separately. Addition of 15% sucrose gave the most preferred yoghurt. During 32 days of refrigerated storage, all yoghurt still maintained high num- ber of viable LAB (>8 log CFU/ml) with Pediococcus count of >6 log CFU/ml. During storage, pH value also declined but it was still above 4. Yoghurt containing L. rhamnosus and P. pentosaceus with different functional properties could be developed by fermenting the milk separately prior to mixing. Refrigerated storage of mixed yoghurt could retain the number of lactic acid bacteria for 32 days. Keywords: Breast milk, yoghurt, lactic acid bacteria, L. rhamnosus, P. pentosaceus, probiotic. Abstrak. Yoghurt merupakan produk yang umum digunakan sebagai pembawa bakteri probiotik. Kompatibilitas antar species perlu diperhatikan dalam yoghurt yang berisi beberapa jenis bakteri probiotik. Penelitian ini mengkaji kombinasi L. rhamnosus R23 dan P. pentosaceus A38 dalam pembuatan yoghurt. L. rhamnosus R23 dan P. pentosaceus A38 asal ASI digunakan untuk mengembangkan susu fermentasi sebagai kultur tunggal dan kultur campuran. Fermentasi dilakukan pada suhu 37oC selama 48 jam. Pe- ngaruh inulin terhadap pertumbuhan BAL juga dievaluasi. Penambahan gula dilakukan dalam formulasi yoghurt untuk memperbaiki rasa. P. pentosaceus A38 tidak dapat mengasamkan susu dengan baik. L. rhamnosus menghambat pertumbuhan Pediococcus ketika digunakan sebagai kultur starter campuran. Jumlah Pediococcus dalam yoghurt berisi Lactobacillus dan Pediococcus dapat ditingkatkan dengan mencampurkan yoghurt yang difermentasi oleh masing-masing bakteri secara terpisah. Penambahan gula 15% menghasilkan yoghurt yang lebih disukai. Selama 32 hari penyimpanan pada suhu dingin, semua yoghurt masih mengandung BAL di atas 8 log CFU/ml, dengan jumlah Pediococcus di atas 6 log CFU/ ml. Selama penyimpanan pH menurun tetapi masih di atas 4. Yoghurt yang berisi campuran L. rhamnosus dan Pediococcus dapat dibuat, namun susu harus difermentasi oleh masing-masing bakteri secara terpisah. Penyimpanan dingin dapat mempertahankan jumlah BAL selama 32 hari. Kata kunci: ASI, bakteri asam laktat, L. rhamnosus, P. pentosaceus, probiotik, yoghurt http://jurnalmutupangan.com/index.php?link=view&id=JMP-04-14-007