2016
DOI: 10.13057/nusbiosci/n080212
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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 th… Show more

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Cited by 12 publications
(9 citation statements)
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“…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.…”
Section: Water Ash and Soluble Protein Contentsupporting
confidence: 93%
See 1 more Smart Citation
“…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.…”
Section: Water Ash and Soluble Protein Contentsupporting
confidence: 93%
“…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.…”
Section: Introductionmentioning
confidence: 99%
“…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].…”
Section: Fermentationmentioning
confidence: 78%
“…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 .…”
Section: Fig 2 Effect Of Ssf Times On the Content Of Tempeh Proteinmentioning
confidence: 99%