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Physio-chemical, Microbiology, and Preference of Probiotic Fresh Soft Cheese Using Lactobacillus plantarum IS-10506 and Streptococcus thermophilus as Mixed Starter Culture
Hosiana N.a, Astuti D.I.a, Surono I.S.b
a School of Life Sciences and Technology, Institut Teknologi Bandung (ITB), Bandung, 40132, Indonesia
b Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta, 11480, Indonesia
[vc_row][vc_column][vc_row_inner][vc_column_inner][vc_separator css=”.vc_custom_1624529070653{padding-top: 30px !important;padding-bottom: 30px !important;}”][/vc_column_inner][/vc_row_inner][vc_row_inner layout=”boxed”][vc_column_inner width=”3/4″ css=”.vc_custom_1624695412187{border-right-width: 1px !important;border-right-color: #dddddd !important;border-right-style: solid !important;border-radius: 1px !important;}”][vc_empty_space][megatron_heading title=”Abstract” size=”size-sm” text_align=”text-left”][vc_column_text]© 2020 Published under licence by IOP Publishing Ltd.Probiotics are live microorganisms with various benefficial effect on human health when consumed in adequate amount. Soft cheese is one of fermented milk products involving lactic acid bacteria (LAB) which may be potential as functional food. Concentration ratios of starter culture Lactobacillus plantarum IS-10506 and Streptococcus thermophilus were 1:1, 2:1, and 1:2 (v/v) at 5%, 10%, and 15% (v/v) at 106 CFU mL-1 cultures and incubated at 37 °C for 90 minutes. Chemical (pH and moisture content), microbiology (LAB total count), and sensory (preference test) were analyzed. The results showed that there was no significant difference (p-value < 0.05) on the viability of LAB (in a range of 6-107 to 1.71 108 CFU mL-1) and on cheese yield (224-268.84 g L-1). Cheese fermented with 1:1 (v/v) Lactobacillus plantarum IS-10506 and Streptococcus thermophilus of 10% cultures (v/v) was the most preferred, scored 3.75 out of 5 in hedonic test for overall acceptability and the viable LAB was 1.71×108 CFU mL-1 with pH 4.95. The total yield was 257.54 g L-1 and its moisture content was 66.45%.[/vc_column_text][vc_empty_space][vc_separator css=".vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}"][vc_empty_space][megatron_heading title="Author keywords" size="size-sm" text_align="text-left"][vc_column_text]Concentration ratio,Lactic acid bacteria,Lactobacillus plantarum,Mixed starter cultures,Overall acceptability,Physio-chemical,Starter cultures,Streptococcus thermophilus[/vc_column_text][vc_empty_space][vc_separator css=".vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}"][vc_empty_space][megatron_heading title="Indexed keywords" size="size-sm" text_align="text-left"][vc_column_text][/vc_column_text][vc_empty_space][vc_separator css=".vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}"][vc_empty_space][megatron_heading title="Funding details" size="size-sm" text_align="text-left"][vc_column_text][/vc_column_text][vc_empty_space][vc_separator css=".vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}"][vc_empty_space][megatron_heading title="DOI" size="size-sm" text_align="text-left"][vc_column_text]https://doi.org/10.1088/1755-1315/426/1/012185[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text]Widget Plumx[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][/vc_column][/vc_row]