Pengaruh Variasi Konsentrasi Inulin Pada Proses Fermentasi Oleh L. Acidophilus, L. Bulgaricus Dan S. Thermophillus - (the Inulin Variation Concentration Effect in Fermentation Using L. Acidophilus, L. Bulgaricus and S. Thermophilus)

Raden Haryo Bimo Setiarto • Nunuk Widhyastuti • Iwan Saskiawan • Rina Marita Safitri
Journal article Biopropal Industri • 2017


Prebiotics are food components that can not enzymatically digested, thus it fermented by probiotic bacteria. Inulin is a prebiotic source that widely used in processed food products such as fermented milk. This study aimed to know the variation concentrations effect of prebiotic inulin on the growth of lactic acid bacteria starter yogurt (Lactobacillus acidophillus, Lactobacillus bulgaricus, Streptococcus thermophillus). The growth of those lactic acid bacteries was determined based on OD (Optical Density), Total Plate Count (TPC), total lactic acid content and pH. Inulin concentration of 0.5% (w/v) increased the growth of those three bacteries. Reductioned of pH value during inulin fermentation indicated the growth of bacteria that produced lactic acid. L.bulgaricus and S.thermophilus growth rate were more sensitive than L.acidophilus in addition of prebiotic inulin concentration. The growth of those bacteries in MRSB medium supplemented inulin decreased pH around 7.00 into below 5.00 due to organic acids formation.




Biopropal Industri

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