Survival of Lactobacillus plantarum dad 13 in probiotic cheese making

R, Meidistria T.; Sembiring, Langkah; Rahayu, Endang Sri; Haedar, Nur; Dwyana, Zaraswati

doi:10.1088/1755-1315/575/1/012020

Cited by 8 publications

(2 citation statements)

References 8 publications

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“…Milk quality is good quality milk that has a bland, slightly sweet taste, leaving a clean and pleasant aftertaste [18]. Dadiah is buffalo milk that is naturally fermented in reeds or bamboo stem segments [19,20] (Ivana et al, 2021). Lactobacillus plantarum is probiotic supplement that can be consumed to maintain the balance of good bacteria in the intestines, stomach, and vagina [21,22].…”

Section: Network Visualization Revmentioning

confidence: 99%

Trend of High Microbial Contamination in Livestock Milk in Indonesia and Distribution Mapping

Tampubolon,

Basuki,

Anggraeni

et al. 2024

E3S Web Conf.

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Milk is a food ingredient that is considered main source of nutrition for humans because contains essential substances for the body. Microbial contamination of milk can pose various health hazards to humans. Information regarding trends in microbial contamination and mapping its distribution is still limited. Research continues to develop rapidly with methods of analyzing bibliographic linkages with scientific communication models, data that is increasingly interesting to explore. The data were analyzed using bibliometric methods related to milk contamination in Indonesia. After sorting, 108 suitable articles were obtained. The results of the analysis show the peak of article production. After 2021, there was a decrease in the number of publications, indicating a shift in research direction. International collaboration between countries also looks significant. Key themes such as “probiotics,” “milk yield,” and “lactic acid bacteria (lab)” emerged as dominant focuses in this study. Meanwhile, the theme in the ‘Emerging or Declining Themes’ area, has not yet become main focus, but there is potential for development, and challenges that require further research and innovation. Overall, this review provides insight into research trends, international collaborations, and theme dynamics, eflecting the need for future research to continue to explore and reassess research focus.

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Section: Network Visualization Revmentioning

confidence: 99%

Trend of High Microbial Contamination in Livestock Milk in Indonesia and Distribution Mapping

Tampubolon,

Basuki,

Anggraeni

et al. 2024

E3S Web Conf.

View full text Add to dashboard Cite

show abstract

“…It was reported to provide various health benefits (Purwandhani et al, 2017;Rahayu et al, 2019;2021b;Utami et al, 2020). Studies on the application of the probiotic L. plantarum Dad-13 have been carried out on fermented milk and other fermented products (Meidistria et al, 2020;Purwandhani et al, 2017). However, its application to chocolate has not been done.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, microbiological, and sensory properties of probiotic chocolate bar Dad-13 made from cocoa beans fermented with Lactiplantibacillus plantarum HL-15 during storage

DJAAFAR,

RAHAYU,

ATIKA

et al. 2024

Food Sci. Technol (Campinas)

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Good-quality chocolate can be produced only from good-quality cocoa beans. The cocoa bean quality can be improved using indigenous Lactiplantibacillus plantarum HL-15 as a starter culture in fermentation. The functionality of chocolate can be enhanced by the addition of probiotic L. plantarum Dad-13. This research aimed to evaluate the physicochemical, microbiological, and sensory characteristics of the probiotic chocolate bar Dad 13 made from fermented cocoa beans L. plantarum HL-15 during storage at different temperatures. The research was conducted in three stages. The first stage was the cocoa bean fermentation with and without L. plantarum HL-15, the second stage was probiotic chocolate bar Dad-13 production, and the third stage was the storage of probiotic chocolate bar Dad-13 at temperatures of 4 and 26°C. This study found that adding L. plantarum HL-15 to the fermentation could produce good-quality cocoa beans, prevent the growth of fungi presented by the pH and Aw of cocoa beans, and form a probiotic chocolate bar during storage. Storage at 4°C maintained the viability of L. plantarum Dad-13 and minimized fat breakdown. The organoleptic attributes of the probiotic chocolate bar Dad-13 during storage at 4 and 26°C were not significantly different (p > 0.05).

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Correlation between the chemical, microbiological and sensory characteristics of cream cheese using a mixed and single probiotic culture

et al. 2022

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The use of mixed culture in the fermentation industry requires more complicated equipment, processes, and monitoring systems; therefore, a single culture may be preferable. This study aimed to investigate the correlation between chemical and microbiological properties and sensory characteristics. In addition, this study aimed to determine the different characteristics of cheese made using single probiotic cultures of Lactobacillus plantarum Dad-13 and Lactobacillus plantarum Kita-3 and mixed culture. The obtained results showed that the chemical characteristics of cream cheese made using single cultures were similar to those of cream cheese made using mixed cultures. The viability of the cells remained high after 35 days of storage for the single culture, which was not the case for the mixed culture. In terms of sensory analysis, cream cheese made using the single culture L. plantarum Kita-3 showed higher overall liking score among the samples, which might correlate with the high ester and ketone content. In addition, there was a strong relationship between the ethyl octanoate and methyl butanol contents and the overall liking score. The results of this study showed that the use of a single culture of L. plantarum Kita-3 could improve the sensory characteristics of cream cheese with probiotic properties. This study also contributed to the development of cream cheese production, particularly in the screening of potential starters.

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Survival of Lactobacillus plantarum dad 13 in probiotic cheese making

Cited by 8 publications

References 8 publications

Trend of High Microbial Contamination in Livestock Milk in Indonesia and Distribution Mapping

Trend of High Microbial Contamination in Livestock Milk in Indonesia and Distribution Mapping

Physicochemical, microbiological, and sensory properties of probiotic chocolate bar Dad-13 made from cocoa beans fermented with Lactiplantibacillus plantarum HL-15 during storage

Correlation between the chemical, microbiological and sensory characteristics of cream cheese using a mixed and single probiotic culture

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