The Producing of Fermented Milk as an Application of Alternative Halal Culture Medium for the Growth of Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophilus

Abstract

The halal food industry is increasing in conjunction with the world’s Muslim population growth. Microbial bioprocess-based is an option for producing a wide range of high-quality and nutritional foods. This study aimed to evaluate fermented milk using Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophilus as starter cultures propagated on halal media. The catfish was used as the primary raw material for preparing peptone to formulate the halal medium. The papain enzyme was occupied during the hydrolysis process of peptone extraction. Experimental studies used a completely randomized design (CRD) with four treatments and four replications. The treatment in this study was to produce fermented milk with the concentration of starter cultures 3, 5, 7, and 9% (V/V). The ratio of L. plantarum TMW 1.1623 and S. thermophilus is 1:1. The results indicated that the starter concentration of the cultures significantly affects the pH, titratable acidity, Viscosity, total sugar, and total lactic acid bacteria (LAB) of fermented milk. The best quality fermented milk was obtained with a 9% culture starter of L. plantarum TMW 1.1623 and S. thermophilus. The pH was 4.88, total acid 0.74%, total sugar 0.53%, viscosity 1043.17cP, and total LAB 11.49 log CFU/mL.

The screening of probiotic lactic acid bacteria from honey of stingless bee from West Sumatra, Indonesia and using as starter culture

“…The pH of the research results is lower than that of fermented whey products with Pediococcus acidilactici (Melia et al 2021) but higher than the study of Susmiati et al (2022), namely pH 3.57 -4.23, where fermented milk L. pentosus HBUAS53657 was made from buffalo milk. On the other hand, the pH in this study is almost the same as that of yogurt using Lactobacillus plantarum strain 1.1623, which is 4.85-5.51 (Riftyan et al 2022). According to Wu et al (2011), lactic acid bacterial fermentation produces organic acids that can reduce pH.…”

Effect of adding bacteriocin from Lactobacillus pentosus strain MIL 195 on the quality of chicken sausage as an alternative natural preservative

“…Lactobacillus pentosus strain MIL 195 was activated by taking 1 ml inoculated into a test tube containing 5 ml MRS-B medium [22]. Furthermore, it was incubated for 24-48 hours at 37ºC.…”

Physicochemical, Microbiological, and Sensory Characteristics of Yoghurt Produced by Back-Sloping Fermentation

“…Total LAB Colonies were carried out as follows (Riftyan et al, 2022). One mL of the sample was put into 9 mL MRS Broth and vortexed until it turned homogeneous.…”

“…Viscosity testing refers to Riftyan et al (2022). Yogurt viscosity was measured using a Brookfield viscometer by dipping the cleaned spindle no 6 into a glass jar containing 100 ml of sample.…”

“…Yogurt can be made from various types of milk, such as goat's milk, and cow's milk (Ribeiro et al, 2023;Aritonang et al, 2019), soy milk (Delgado et al, 2019), with the addition of a pure culture or a mixed culture of lactic acid bacteria/LAB (Utami et al, 2020). The bacteria commonly used in yogurt starters are Lactobacillus bulgaricus, Streptococcus thermophilus (Chen and Hang, 2019) or LAB strains such as L. plantarum TMW 1.1623 Riftyan et al, 2022).…”