scholarly journals Microbiology, Chemical, and Sensory Characteristics of Cocoa Powder: The Effect of Lactobacillus plantarum HL-15 as Culture Starter and Fermentation Box Variation

2020 ◽  
Vol 2 ◽  
pp. 00008
Author(s):  
Titiek Farianti Djaafar ◽  
Dhea Cynthia Monika ◽  
Tri Marwati ◽  
Priyanto Triwitono ◽  
Endang Sutriswati Rahayu
Keyword(s):  
Water Content ◽  
Lactobacillus Plantarum ◽  
Sensory Evaluation ◽  
Starter Culture ◽  
Fungal Growth ◽  
Sensory Characteristics ◽  
Cocoa Beans ◽  
Cocoa Powder ◽  
Traditional Fermentation ◽  
Fermentation Stage

<div>Cocoa powder is made from fermented cocoa beans which are separated from fat, grounded and sifted to produce a powder. The fermentation stage is an important stage in processing cocoa beans for chocolate flavor formation. The traditional fermentation done by farmer triggers fungal growth that can produce a toxin called mycotoxin. The use of lactic acid bacteria in cocoa beans fermentation has been known to inhibit the growth of mycotoxin-producing fungi. The addition of Lactobacillus plantarum HL 15 as a culture starter has known as an antifungal.&nbsp; The objective of this research is to study the effect of Lactobacillus plantarum HL 15 as culture starter and fermentation box variation on microbiology, chemical and sensory characteristics of cocoa powder. Cocoa beans fermentation was conducted by starter culture addition and without starter culture addition and then using a new fermentation box and old fermentation box. The analysis of cocoa powder was carried out include water content, pH, fungi contamination, and sensory evaluation on color, flavor and taste of the cocoa powder. The result showed that water content (3.85 % to 4.55%), pH (4.85 to 4.95), and sensory evaluation is not significant differences for all treatment. The addition of Lactobacillus plantarum HL 15 as a culture starter in old and new fermentation boxes has a smaller lever of fungi contamination compare to the treatment without Lactobacillus plantarum HL 15 as culture starter.</div>

scholarly journals Sensory Evaluation of Yogurt-like Set and Yogurt-like Drink Produced by Indigenous Probiotic Strains for Market Test

2018 ◽  
Vol 15 (1) ◽  
pp. 1
Author(s):  
Fathyah Hanum Pamungkaningtyas ◽  
Mariyatun Mariyatun ◽  
Rafli Zulfa Kamil ◽  
Ryan Haryo Setyawan ◽  
Pratama Nur Hasan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Sensory Evaluation ◽  
Starter Culture ◽  
Dairy Industry ◽  
Sensory Properties ◽  
Fermented Foods ◽  
Probiotic Strains ◽  
Market Test

Lactic acid bacteria have been isolated from several Indonesian indigenous fermented foods and screened for the potential strains as probiotic candidates. The aim of this study was to evaluate sensory properties and respondents’ preference of yogurt-like set and yogurt-like drink with various Indonesian indigenous probiotic strains produced by dairy industry. Indigenous probiotics of Lactobacillus plantarum MUT-7 and Lactobacillus plantarum DAD-13 were used to produce yogurt-like set and yogurt-like drink. Family perception toward yogurt-like drink was performed in Yogyakarta involving 100 family members. The yogurt-like products were also compared to yogurt containing commercial Lactobacilus bulgaricus and Streptococus thermophilus or commercial yogurt produced by dairy company. Several sensory evaluation toward sensory properties and panelist’s preference were performed in different cities.  The result showed that the indigenous probiotic L. plantarum DAD-13 and L. plantarum MUT-7 were potential to be used as a starter culture for the production of yogurt-like set and yogurt-like drink. The combination of indigenous probiotics and indigenous lactic acid bacteria S. thermophilus DAD-11 resulted in better sensory properties of yogurt set compared to combination of L. bulgaricus and S. thermophilus. 

scholarly journals PENGARUH PENAMBAHAN STARTER MIKROBA SERTA PEMERASAN PULP TERHADAP KONDISI FERMENTASI DAN MUTU BIJI KAKAO (Theobroma cacao L.)

2018 ◽  
Vol 13 (3) ◽  
pp. 156
Author(s):  
S. Joni Munarso ◽  
Kun Tanti Dewandari ◽  
Zahra Haifa
Keyword(s):  
Acetic Acid ◽  
Lactobacillus Plantarum ◽  
Acid Concentration ◽  
Theobroma Cacao ◽  
Starter Culture ◽  
Acetic Acid Concentration ◽  
Acetobacter Aceti ◽  
Cocoa Beans ◽  
Theobroma Cacao L

<p>Telah dilakukan penelitian yang bertujuan untuk mengetahui pengaruh penambahan starter mikroba (<em>Acetobacter aceti, Lactobacillus plantarum dan Saccharomyces cereviceae</em>) serta pemerasan pulp terhadap fermentasi dan mutu biji kakao. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) pola faktorial 3x5 dengan dua kali ulangan. Faktor pertama adalah fermentasi yaitu fermentasi biji kakao secara spontan (F1), Fermentasi biji kakao dengan penambahan <em>A. aceti, L. plantarum dan S. cereviciae</em> (F2), Fermentasi biji kakao dengan perlakuan pemerasan pulp serta penambahan <em>A. aceti, L. plantarum dan S. cereviciae</em> (F3). Sedangkan faktor kedua adalah lama fermentasi (H1, H2, H3, H4 dan H5). Hasil penelitian menunjukkan bahwa penambahan starter meningkatkan konsentrasi etanol pada saat fermentasi dan meningkatkan kadar asam asetat, tetapi menurunkan konsentrasi asam oksalat pada biji kakao. Penambahan starter disertai pemerasan pulp menghasilkan biji kakao dengan kadar asam asetat sebesar 0,47%, sedangkan biji kakao tanpa pemerasan kadar asam asetat 0,49%. Penambahan starter disertai pemerasan pulp menghasilkan mutu biji kakao terbaik dengan karakteristik sebagai berikut: skor nilai uji belah tertinggi (379 dari 400), mutu fisik (Golongan mutu A) serta memenuhi persyaratan mutu SNI 2008 No. 2323 tentang biji kakao dengan rasio jumlah per berat biji sebanyak 88 biji/100g; nilai pH 4,93; kadar asam asetat 0,47%, kadar lemak 34,90%, kadar air 4,47%, kadar serat kasar 3,66% dan kadar abu 4,82% dengan waktu fermentasi selama 5 hari.</p><p align="center"><strong>English Version Abstract</strong></p><p align="center"><strong><strong>Effect of Starter Culture Addition and Depulping on The Fermentation and Quality of Cocoa Beans (Theobroma cacao L.)</strong></strong></p><p>S Joni Munarso, Kun Tanti Dewandari, and Zahra Haifa. 2016. Effect of Starter Culture Addition and Depulping on The Fermentation and Quality of Cocoa Beans (<em>Theobroma cacao L</em>.). The aimed of this study was to investigate the effect of starter culture addition (<em>Acetobacter aceti, Lactobacillus plantarum, and Saccharomyces cerevisiae</em>) with depulping on the fermentation and quality of cocoa beans. The experimental design of this study was conducted using a 3×5 factorial Completely Randomized Design (CRD) with duplicate replication. The first factor was fermentation condition included spontaneously fermented cocoa beans (F1), fermentation of cocoa beans with the addition of <em>A. aceti, L. plantarum and S. cereviciae </em>(F2), Fermented cocoa beans with depulping and addition of <em>A. aceti, L. plantarum and S. Cereviciae</em> (F3). The second factor was time of fermentation. The result revealed that starter addition increased ethanol concentration on the fermentation process, increased acetate acid, and citric acid concentratio, meanwhile oxalic acid decreased on cocoa beans during 5 days of fermentation. Depulping caused a slight decrease in acetic acid concentration at the end of fermentation with value of 0,47%, meanwhile the sample of cocoa beans without depulping treatment had acetic acid concentration of 0,49%. Starter culture addition and depulping treatment resulted the best characteristic of cocoa beans which visualized by the largest amounts of cut test score (379 of 400), physical quality (Grade A) and completed SNI No. 2323-2008 requirements with total beans/100 g ratio of 88 beans/100g; pH values of 4,93; acetic acid concentrations of 0,47%, content of fat 15,12%, moisture 4,47%, crudefiber 3,66% and total ash 4,82% after 5 days fermentation.</p>

scholarly journals Optimisation of method of fermentation of cabbage juice

2011 ◽  
Vol 22 (No. 2) ◽  
pp. 39-50 ◽  
Author(s):  
Z. Kohajdová ◽  
J. Karovičová
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Ph Value ◽  
Starter Culture ◽  
The Other ◽  
Sensory Characteristics ◽  
Limit Of Quantification ◽  
Sensory Parameters

Cabbage juices were inoculated with various microorganisms (Lactobacillus plantarum 92H, Lactobacillus plantarum CCM 7039, a mixed starter culture consisting of Lactobacillus plantarum 92H and Saccharomyces cerevisiae C11-3) and fermented spontaneously in a thermostat at 22&deg;C for 168 hours. During fermentation, the analytical and sensory parameters were followed. We found that the most suitable bacteria for the fermentation of cabbage juices was Lactobacillus plantarum CCM 7039 (highest production of lactic acid, sufficient decreasing of pH value, highest intensity of harmonic taste and acceptance of odour and taste). Cabbage juices fermented either with the mixed starter culture or spontaneously contained, at the end of fermentation, cadaverine (48.02&ndash;78.68 mg/dm<sup>3</sup>) and putrescine (82.40&ndash;202.95 mg/dm<sup>3</sup>). The contents of histamine and tyramine were under the limit of quantification in all juices. Optimal sensory characteristics were reached during 72<sup>nd</sup> hour of fermentation of cabbage juice inoculated with Lactobacillus plantarum CCM 7039, and during 96<sup>th </sup>hour of fermentation for the other juices. &nbsp;

scholarly journals Effects of Sugar Substitution with “Stevianna” on the Sensory Characteristics of Muffins

2017 ◽  
Vol 2017 ◽  
pp. 1-11 ◽  
Author(s):  
Jingrong Gao ◽  
Margaret A. Brennan ◽  
Susan L. Mason ◽  
Charles S. Brennan
Keyword(s):  
Sensory Evaluation ◽  
Textural Properties ◽  
Sensory Characteristics ◽  
Main Ingredient ◽  
Cocoa Powder ◽  
Baked Products ◽  
High Level ◽  
Product Appearance

Sugar is a main ingredient of muffins and other baked products, so removal or reduction of sucrose negatively affects product appearance, texture, and mouthfeel. The aim of this study was to investigate the colour, textural properties, and sensory characteristics of sugar replaced muffins made using stevianna in combination with cocoa powder and/or vanilla. Optimal results were obtained with 50% stevianna, leading to muffins similar to the control products and having a high level of acceptance in sensory evaluation. Sugar-free muffins (100% stevianna) were harder in texture and more compact in crumb compared to the control. Results from sensory evaluation also illustrated that 100% stevianna addition led to muffins with poorer acceptance, harder texture, and a drier mouthfeel when compared against the control. This study also investigated the use of cocoa powder and/or vanilla to mask the stevianna bitterness in terms of aftertaste.

scholarly journals Comparative Assessment of Starter Culture-Fermented Condiments Made from Seeds of Citrullus lanatus (Watermelon)

2018 ◽  
pp. 1-7
Author(s):  
Fatimat O. Adebayo ◽  
Smart O. Obiekezie
Keyword(s):  
Bacillus Subtilis ◽  
Sensory Evaluation ◽  
Citrullus Lanatus ◽  
Starter Culture ◽  
Proximate Analysis ◽  
Starter Cultures ◽  
State University ◽  
Isolation And Identification ◽  
Banana Leaf ◽  
Traditional Fermentation

Aim: This study was conducted to assess fermented condiments that were made from watermelon seeds, using isolated organisms from traditional fermentation as starter-cultures. Study Design: This is a laboratory-controlled experimental design. Place and Duration of Study: Dept. of Microbiology, Nasarawa State University, Keffi, Nigeria, between March and May 2017. Methodology: Traditionally fermented (chance-inoculated) ‘ogiri’ condiment was made from sun-dried watermelon seeds. Microbiological isolation and identification were carried out using standard techniques, to obtain the participating organisms. Afterwards, sterilized packages of another batch of boiled, mashed and banana-leaf packaged seeds were aseptically inoculated with the pure isolates obtained earlier as starter cultures for a subsequent laboratory-controlled 3-day-fermentation process at 37°C in an incubator. All the different fermented products (produced by both uncontrolled and controlled fermentation) were subjected to proximate analysis. Also, the organoleptic quality attributes of the products were determined by conducting sensory evaluation on the various samples. Results: The traditional fermentation of the watermelon seeds yielded an oily brownish paste, which has a strong characteristic pungent aroma. The participating organisms obtained from traditional fermentation were Bacillus subtilis, Staphylococcus saprophyticus, Corynebacterium xerosis and Lactobacillus fermenti. The result of the proximate composition show that the moisture content of the samples ranges from 3.5% to 5.4%, protein content ranges from 13.4% to 21.1%, fat content ranges from 25.5% to 40.8%, carbohydrate content of the samples ranges from 29.4% to 49.5% and the ash (total minerals) content ranges from 4.5% to 6.5%. The result of sensory evaluation generally indicated that in terms of all organoleptic attributes assessed, the combined isolates fermented sample was most preferred by the panelists. Conclusion: It can be concluded that a laboratory prepared watermelon seed ‘ogiri’ with starter cultures of Lactobacillus fermenti, Corynebacterium xerosis and/or Bacillus subtilis can yield an organoleptically acceptable and highly proteinous condiment.

Effects of Fermentative Factors on Biochemical, Microbiological and Sensory Characteristics of Probiotic Iranian Fermented Milk (Doogh)

2019 ◽  
Vol 15 (1) ◽  
pp. 40-47
Author(s):  
Elaheh Ahmadi ◽  
Reza Mohammadi ◽  
Sara Hasanvand ◽  
Milad Rouhi ◽  
Amir Mohammad Mortazavian ◽  
...  
Keyword(s):  
Incubation Temperature ◽  
Storage Temperature ◽  
Starter Culture ◽  
Fermented Milk ◽  
Biochemical Properties ◽  
Viable Count ◽  
Sensory Characteristics ◽  
Refrigerated Storage ◽  
Increase Rate ◽  
Probiotic Strains

Background: Doogh is a traditional Iranian fermented milk drink that is currently a very popular product in Iran. In the present study, the combined effects of incubation temperature, type of starter culture, and final pH of fermentation on the viability of two probiotic strains (Lactobacillus acidophilus La-5 (A) and Bifidobacterium lactis Bb-12 (B)) and biochemical and sensory characteristics of probiotic Doogh were investigated. </P><P> Method: Different treatments were prepared with yoghurt starter culture containing probiotics, using reconstituted skimmed milk with 6% of solid nonfat. They were incubated at 38°C or 44°C until pH 4.0 or pH 4.5 and were kept for 21 days at 4&#176;C or 8&#176;C storage temperature. The biochemical properties of treatments were evaluated during fermentation and refrigerated storage. The viable count and sensory attributes of treatments were studied at the end of fermentation and at the end of storage. </P><P> Results: Results showed that the greatest mean pH drop rate, mean acidity increase rate and mean redox potential increase rate and the shortest incubation time were observed in treatments incubated at 44&#176;C with final pH of 4.5. The highest survival of both probiotic strains during storage was related to treatments with fermentation temperature of 38&#176;C and final pH of 4.5. Treatments ABY1-38&#176;C-4.0 had the highest sensorial total acceptance at the end of refrigerated storage. </P><P> Conclusion: It would be concluded that the best treatment was ABY3-38&#176;C-4 stored at 8°C in regards of probiotics’ viability and sensory characteristics of Doogh. Thus, controlling the temperature of refrigerated storage is the most importance factor during storage and distribution.

scholarly journals Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production

Foods ◽  
2017 ◽  
Vol 6 (12) ◽  
pp. 110 ◽  
Author(s):  
Pasquale Russo ◽  
Clara Fares ◽  
Angela Longo ◽  
Giuseppe Spano ◽  
Vittorio Capozzi
Keyword(s):  
Antifungal Activity ◽  
Lactobacillus Plantarum ◽  
Starter Culture ◽  
Bread Production

Effects of Some Spices on Acid Production by Starter Cultures

1979 ◽  
Vol 42 (7) ◽  
pp. 572-576 ◽  
Author(s):  
LAURA L. ZAIKA ◽  
JOHN C. KISSINGER
Keyword(s):  
Liquid Medium ◽  
Lactobacillus Plantarum ◽  
Acid Production ◽  
Bacterial Population ◽  
Starter Culture ◽  
Starter Cultures ◽  
Red Pepper ◽  
Bacterial Counts ◽  
Low Concentrations ◽  
High Concentrations

Ginger, red pepper, mustard, mace, cinnamon and clove were examined to determine their effects on growth of and acid production by a starter culture containing Lactobacillus plantarum and Pediococcus cerevisiae in a liquid medium. At 4, 8, and 12 g/l levels all spices except clove stimulated acid production by the starter bacteria but did not stimulate increases in bacterial population. Clove was inhibitory to the starter bacteria at and above the 4 g/l level, but low concentrations (0.5 – 2.0 g/l) stimulated acid production. High concentrations of cinnamon (8 and 12 g/l) delayed acid production, but bacterial counts were similar to those of the control.

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