Fermentation of pineapple juice with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Sensory and microbiological characteristics
Among the varieties of pineapples, honey pineapple is suitable to be processed as a probiotic beverage. The study aimed to evaluate the honey pineapple juice as a growth medium for Lactiplantibacillus plantarum subsp. plantarum Dad-13 probiotic strain. The pineapple juice was fermented by adding a s...
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| Format: | Artikel |
| Sprache: | English |
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Czech Academy of Agricultural Sciences
2023
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| Online Zugang: | https://repository.ugm.ac.id/283092/1/cjfs_cjf-202303-0008.pdf |
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| author | Aziz, Fariz Nurmita Utami, Tyas Suroto, Dian Anggraini Yanti, Rini Rahayu, Endang Sutriswati |
| author_facet | Aziz, Fariz Nurmita Utami, Tyas Suroto, Dian Anggraini Yanti, Rini Rahayu, Endang Sutriswati |
| author_sort | Aziz, Fariz Nurmita |
| collection | UGM |
| description | Among the varieties of pineapples, honey pineapple is suitable to be processed as a probiotic beverage. The study aimed to evaluate the honey pineapple juice as a growth medium for Lactiplantibacillus plantarum subsp. plantarum Dad-13 probiotic strain. The pineapple juice was fermented by adding a starter culture of L. plantarum Dad-13. The fermentation time (0, 4, 8, 12, 16, 20, and 24 h) was used as a variable. The number of L. plantarum Dad-13 cells increased significantly after fermentation (P < 0.05). In acidic pineapple juice L. plantarum Dad-13 can still grow more than 2 log cycles. After 16 h, the results showed the best characteristics with cell count (8.86 log CFU·mL�1), pH (3.52), and titratable acidity (0.59). To balance the sour taste, the 8 sucrose addition was the most preferred by the panellists (n = 67), with a 5.74 (slightly like) overall acceptance score. After 42 days, there was no significant decrease in cell viability. The number of cells on day 42 was 8.81 log CFU·mL�1 with significant changes in pH and titratable acidity. The study showed that honey pineapple juice is a suitable growth medium for L. plantarum Dad-13. © The authors. This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0). |
| first_indexed | 2024-03-14T00:06:32Z |
| format | Article |
| id | oai:generic.eprints.org:283092 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-03-14T00:06:32Z |
| publishDate | 2023 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | dspace |
| spelling | oai:generic.eprints.org:2830922023-11-20T06:39:26Z https://repository.ugm.ac.id/283092/ Fermentation of pineapple juice with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Sensory and microbiological characteristics Aziz, Fariz Nurmita Utami, Tyas Suroto, Dian Anggraini Yanti, Rini Rahayu, Endang Sutriswati Food Sciences Among the varieties of pineapples, honey pineapple is suitable to be processed as a probiotic beverage. The study aimed to evaluate the honey pineapple juice as a growth medium for Lactiplantibacillus plantarum subsp. plantarum Dad-13 probiotic strain. The pineapple juice was fermented by adding a starter culture of L. plantarum Dad-13. The fermentation time (0, 4, 8, 12, 16, 20, and 24 h) was used as a variable. The number of L. plantarum Dad-13 cells increased significantly after fermentation (P < 0.05). In acidic pineapple juice L. plantarum Dad-13 can still grow more than 2 log cycles. After 16 h, the results showed the best characteristics with cell count (8.86 log CFU·mL�1), pH (3.52), and titratable acidity (0.59). To balance the sour taste, the 8 sucrose addition was the most preferred by the panellists (n = 67), with a 5.74 (slightly like) overall acceptance score. After 42 days, there was no significant decrease in cell viability. The number of cells on day 42 was 8.81 log CFU·mL�1 with significant changes in pH and titratable acidity. The study showed that honey pineapple juice is a suitable growth medium for L. plantarum Dad-13. © The authors. This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0). Czech Academy of Agricultural Sciences 2023 Article PeerReviewed application/pdf en https://repository.ugm.ac.id/283092/1/cjfs_cjf-202303-0008.pdf Aziz, Fariz Nurmita and Utami, Tyas and Suroto, Dian Anggraini and Yanti, Rini and Rahayu, Endang Sutriswati (2023) Fermentation of pineapple juice with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Sensory and microbiological characteristics. Czech Journal of Food Sciences, 41 (3). pp. 221-229. doi.org/10.17221/243/2022-CJFS |
| spellingShingle | Food Sciences Aziz, Fariz Nurmita Utami, Tyas Suroto, Dian Anggraini Yanti, Rini Rahayu, Endang Sutriswati Fermentation of pineapple juice with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Sensory and microbiological characteristics |
| title | Fermentation of pineapple juice with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Sensory and microbiological characteristics |
| title_full | Fermentation of pineapple juice with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Sensory and microbiological characteristics |
| title_fullStr | Fermentation of pineapple juice with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Sensory and microbiological characteristics |
| title_full_unstemmed | Fermentation of pineapple juice with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Sensory and microbiological characteristics |
| title_short | Fermentation of pineapple juice with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Sensory and microbiological characteristics |
| title_sort | fermentation of pineapple juice with lactiplantibacillus plantarum subsp plantarum dad 13 sensory and microbiological characteristics |
| topic | Food Sciences |
| url | https://repository.ugm.ac.id/283092/1/cjfs_cjf-202303-0008.pdf |
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