Open AccessViability and Antifungal Activity of Lactobacillus plantarum HL-15 Oven Dried Culture during Storage
Author(s) -
Tri Marwati,
Titiek F. Djaafar,
Evelyn E. Setiawan,
Tyas Utami,
Endang Sri Rahayu
Publication year - 2020
Publication title -
digital press life sciences
Language(s) - English
Resource type - Journals
ISSN - 2654-9441
DOI - 10.29037/digitalpress.22329
Subject(s) - lactobacillus plantarum , pellets , food science , fermentation , chemistry , filler (materials) , biology , materials science , lactic acid , bacteria , composite material , genetics
Lactobacillus plantarum HL-15 has the ability to inhibit the growth of mycotoxin-producing fungi. To support the application of the use of these cultures, a study was carried out aimed at producing dry L. plantarum HL-15 and observing its stability during storage. Production of dry culture begins with fermentation of L. plantarum HL-15 then centrifugation is carried out to obtain pellets. Pellets were mixed with fillers (rice flour or tapioca) with a ratio of pellets: fillers (10%) = 1: 1 (v / v) and then dried. The drying machine used is an oven with a temperature of 45 ° C for 20 hours. The dry culture was packaged in aluminum foil and sealed and then stored at 4 ° C. The result showed that viable cells of oven-dried L. plantarum HL-15 with rice filler was <4log CFU/g and oven-dried culture with tapioca filler was 8,94 log CFU/g. The viability of oven-dried L. plantarum HL-15 decreased during two-month storage.