Efek Penyimpanan Kultur Kering Lactobacillus plantarum 1B1 terhadap Kualitas Mikrobiologi Sosis Fermentasi Daging Sapi dan Domba
Lactic acid bacteria of Lactobacillus plantarum 1B1 species was isolated from fresh beef and used as dried starter culture fermented sausage (Salami). Dried starter culture was stored at 100C for 0 (control), 15, 30 and 45 days to evaluate the starter viability and its effect on microbiological char...
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| Format: | Article |
| Language: | English |
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Bogor Agricultural University
2008-04-01
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| Series: | Media Peternakan |
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| Online Access: | http://medpet.journal.ipb.ac.id/index.php/mediapeternakan/article/view/1112 |
| _version_ | 1828156934476267520 |
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| author | I. I. Arief R.R.A. Maheswari T. Suryati Komariah S. Rahayu |
| author_facet | I. I. Arief R.R.A. Maheswari T. Suryati Komariah S. Rahayu |
| author_sort | I. I. Arief |
| collection | DOAJ |
| description | Lactic acid bacteria of Lactobacillus plantarum 1B1 species was isolated from fresh beef and used as dried starter culture fermented sausage (Salami). Dried starter culture was stored at 100C for 0 (control), 15, 30 and 45 days to evaluate the starter viability and its effect on microbiological charasteristics of beef and mutton fermented sausages. Initial viability of dried starter culture of L. plantarum was 7.08 x 1012 CFU/g. There was no alteration (P>0.05) in viability (5.33 x 1012 CFU/g) during 15 days storage. The population significantly decreased (P<0.01) to 4.55 x 108 CFU/g and 3.00 x 108 CFU/g during 30 and 45 days storage, respectively. Mutton salami had higher average total bacterial count than beef salami. Both salami had constant lactic acid population at more than 10 log10 CFU/g during 15 days dried culture storage and decreased significantly (P<0.01) during 30 and 45 days dried culture storage at less than 9 log10 CFU/g. Dried culture L. plantarum could reduce the quantity of S. aureus during 15 days storage, but neither for 30 days nor 45 days storage. Average total coliform increased from 0 days to 15 days storage at less than 0,03 CFU/g to 0.93 x 102 CFU/g, but the number of coliform decreased on 30 days storage at less than 0.03 CFU/g and increased on 45 days storage at 1.2 x 103 CFU/g. Both salami had negative number of Salmonella. |
| first_indexed | 2024-04-11T23:20:03Z |
| format | Article |
| id | doaj.art-7700b3d217794e62b8a73da8b5c8d143 |
| institution | Directory Open Access Journal |
| issn | 0126-0472 2087-4634 |
| language | English |
| last_indexed | 2024-04-11T23:20:03Z |
| publishDate | 2008-04-01 |
| publisher | Bogor Agricultural University |
| record_format | Article |
| series | Media Peternakan |
| spelling | doaj.art-7700b3d217794e62b8a73da8b5c8d1432022-12-22T03:57:28ZengBogor Agricultural UniversityMedia Peternakan0126-04722087-46342008-04-013113643Efek Penyimpanan Kultur Kering Lactobacillus plantarum 1B1 terhadap Kualitas Mikrobiologi Sosis Fermentasi Daging Sapi dan DombaI. I. AriefR.R.A. MaheswariT. SuryatiKomariahS. RahayuLactic acid bacteria of Lactobacillus plantarum 1B1 species was isolated from fresh beef and used as dried starter culture fermented sausage (Salami). Dried starter culture was stored at 100C for 0 (control), 15, 30 and 45 days to evaluate the starter viability and its effect on microbiological charasteristics of beef and mutton fermented sausages. Initial viability of dried starter culture of L. plantarum was 7.08 x 1012 CFU/g. There was no alteration (P>0.05) in viability (5.33 x 1012 CFU/g) during 15 days storage. The population significantly decreased (P<0.01) to 4.55 x 108 CFU/g and 3.00 x 108 CFU/g during 30 and 45 days storage, respectively. Mutton salami had higher average total bacterial count than beef salami. Both salami had constant lactic acid population at more than 10 log10 CFU/g during 15 days dried culture storage and decreased significantly (P<0.01) during 30 and 45 days dried culture storage at less than 9 log10 CFU/g. Dried culture L. plantarum could reduce the quantity of S. aureus during 15 days storage, but neither for 30 days nor 45 days storage. Average total coliform increased from 0 days to 15 days storage at less than 0,03 CFU/g to 0.93 x 102 CFU/g, but the number of coliform decreased on 30 days storage at less than 0.03 CFU/g and increased on 45 days storage at 1.2 x 103 CFU/g. Both salami had negative number of Salmonella.http://medpet.journal.ipb.ac.id/index.php/mediapeternakan/article/view/1112Salamidried starter cultureLactobacillus plantarum 1B1storage time |
| spellingShingle | I. I. Arief R.R.A. Maheswari T. Suryati Komariah S. Rahayu Efek Penyimpanan Kultur Kering Lactobacillus plantarum 1B1 terhadap Kualitas Mikrobiologi Sosis Fermentasi Daging Sapi dan Domba Media Peternakan Salami dried starter culture Lactobacillus plantarum 1B1 storage time |
| title | Efek Penyimpanan Kultur Kering Lactobacillus plantarum 1B1 terhadap Kualitas Mikrobiologi Sosis Fermentasi Daging Sapi dan Domba |
| title_full | Efek Penyimpanan Kultur Kering Lactobacillus plantarum 1B1 terhadap Kualitas Mikrobiologi Sosis Fermentasi Daging Sapi dan Domba |
| title_fullStr | Efek Penyimpanan Kultur Kering Lactobacillus plantarum 1B1 terhadap Kualitas Mikrobiologi Sosis Fermentasi Daging Sapi dan Domba |
| title_full_unstemmed | Efek Penyimpanan Kultur Kering Lactobacillus plantarum 1B1 terhadap Kualitas Mikrobiologi Sosis Fermentasi Daging Sapi dan Domba |
| title_short | Efek Penyimpanan Kultur Kering Lactobacillus plantarum 1B1 terhadap Kualitas Mikrobiologi Sosis Fermentasi Daging Sapi dan Domba |
| title_sort | efek penyimpanan kultur kering lactobacillus plantarum 1b1 terhadap kualitas mikrobiologi sosis fermentasi daging sapi dan domba |
| topic | Salami dried starter culture Lactobacillus plantarum 1B1 storage time |
| url | http://medpet.journal.ipb.ac.id/index.php/mediapeternakan/article/view/1112 |
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