Characteristics Of Bacteriocin Producing Lactococcus Species Isolated From Processed Meat

The bacteriocin producing Lactococcus species, isolated from processed meat (smoked beef) by serial dilution and poured plate inoculation were biochemically similar to Latococcus lactis subsp. lactis strain. The bacteriocin (s) produced by the three isolates have MW similar to nisin. They also have wider antibacterial range against Gram-positive pathogenic and spoilage bacteria similar to nisin. Plasmid profile showed UW1 and UW2 are similar but different from UW3 and all three isolates are different from the seven known nisin producing strain of L. lactis subsp. lactis. (DL, 150, 7690, Tis Sik, ATCC11454, 354/07, and 148). Furthermore, amino acid sequence analysis is needed to identify whether unknown bacteriocin is nisin or not

Milk Fermentation and Making of Syrup Using Microflora as the Constituen of Yogurt Starter

Fermented milk is one of important source of human nutrition, but not every one able to digest it properly, which can cause lactose intolerance. One alternative solution is milk should be fermented. Lactose in milk is broken down into glucose and galactose by the starter culture activity and decrease the digestion problem. There are milk based syrup which is potential to be improved in Indonesia as diversification product of fermented milk. Research has been conducted in Milk Processed Laboratory, Agriculture Department, of Syiah Kuala University. The experiment divided in to two phase which were 1) to determine milk fementation process by different pecentage of bacteria and 2) making syrup by adding sugar in fermented milk. Completely Random Disigned (CRD) was used based on sugar and yoghurt ratio in several species of microflora. namely Lactobacillus bulgaricus, Lactobacillus acidophillus and Streptococcus thermophillus. Te result of the first phase showed that milk completely fermented by adding 5 percent of bacteria and significantly (p<0,05)effect the pH, lactic acid level and unsignificantly effect fat and protein level. In the second phase showed that the best syrup performance is 50 percent fermented milk added with 5 percent sugar. The addition of different percentage of starter very significantly (P<0,01) effect on pH, lactic acid level and also effect hedonic test. Furthermore, that treament given did not effect any of fat, protein, colour and aroma. In conclusion, percetage of sugar and starter addition will influence the flavor of fermented milk syru

KAJIAN PENAMBAHAN KHAMIR Kluyveromyces lactis, Candida curiosa DAN Brettanomyces custersii ASAL DADIH TERHADAP KONSENTRASI ASAM-ASAM AMINO, LEMAK, ORGANIK DAN KARBOHIDRAT SUSU KERBAU FERMENTASI (DADIH).

Penelitian ini bertujuan untuk melihat pengaruhpenambahan khamir pada komposisi susu kerbauselama fermentasi untuk menghasilkan dadih. Khamiryang digunakan adalah Candida curiosa, Brettanomycescustersii, dan Kluyveromyces lactis asal dadih. Penelitiantelah dilaksanakan di Laboratorium Sekolah IlmuTeknologi Hayati ITB dan Laboratorium TeknologiHasil Ternak, Fakultas Pertanian, Universitas Syiah Kuala.Hasil penelitian menunjukkan bahwa penambahan selkamir dalam pembuatan dadih nyata berpengaruhterhadapi komposisi susu kerbau fermentasi (dadih)seperti asam-asam amino, lemak, orgaik dan karbohidrat,masing-masing Kluyveromyces lactis, (9,17%,4,88%, 1,01 ppm dan 85%); Brettanomyces custersii(6%, 8,41%, 0,45 ppm dan 73%) dan Candida curiosa(1,5%, 3,82%, 0,48 ppm dan 46%). Kluyveromyceslactis menggunakan asam amino, asam organik, dankarbohidrat lebih tinggi dibandingkan yang lain, yaitumasing-masing 9,15%, 1,01 ppm, 85% sedangkan penggunaanasam lemak lebih rendah dari Brett custersiiyaitu 4,88% dibanding 8,41%

Kajian Kualitas Yogurt Menggunakan Starter Komersil (Lactobacillus Bulgaricus)

The objective of this experiment was to study the quality of yoghurt produced by using a commercial starter culture of lactobacillus bulgaricus. Raw milk which was prepared by mixing 12 % powder milk into distilled water was placed into 12 Erlenmeyer glasses of 250 ml each. The glasses were divided into 3 groups of 4 glasses each as replications. Each group of milk in the glasses was added 3 different levels of 5; 7.5 and 10 % of commercial starter of L. bulgaricus. After well mixing, the Erlenmeyer's were incubated in an oven with temperature of 40 - 45oC for 5-6 hours to produce yoghurt. The yoghurt products were chemically analyzed for determination of pH, lactic acid, and fat and crude protein content. Data were statistically analyzed for variance analysis in a completely randomized design. Results showed that there were no significant efects of using different levels of starter culture. The quality of yoghurt products in term of pH, acidity, protein and content satisfied the quality standard