Open AccessChanges in Lactobacillus fabifermentans Population and Biochemical Changes during The Process of Controlled Corn Flour Fermentation and The Rheological Properties of Corn Flour Produced
Author(s) -
Andi Sukainah,
Ratnawati Fadilah,
Amirah Mustarin,
Reski Praja Putra,
Nur Anny Suryaningsih Taufieq
Publication year - 2019
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1244/1/012025
Subject(s) - starter , fermentation , food science , corn flour , lactic acid , population , chemistry , rheology , lactobacillus , distilled water , biology , bacteria , chromatography , materials science , raw material , demography , organic chemistry , sociology , bran , composite material , genetics
This study aims to determine changes in population Lactobacillus fabifermentans (L. fabifermentans) and biochemical changes during controlled corn flour fermentation. The research is divided into two stages. The first stage was the making of starter by adding 48 hours culture on 50 g corn flour which was added 100 ml distilled water (1: 2), then incubation for 48 hours. The second stage is the application of a starter. The 48-hour starter was applied to cornstarch suspension (1: 2) by controlled method (starter concentrations of 1%, 3%, and 5%) and fermented using the microaerophilic technique at 24 hours and 48 hours intervals. The observed variables were a microbial count of Lactic Acid Bacteria (LAB), pH value and total acid on fermentation liquid, and rheological properties of modified corn flour. The results showed that the best rheological properties of corn flour fermentation resulted from the treatment of starter concentration of 1% with 24 hours fermentation time of 78000 Cps. The rheological properties of the resulting corn flour belong in referred the non-pseudoplastic Newtonian category. Where, during the fermentation process the starter concentration treatment of 1% with 24 hours fermentation time contained the amount of LAB (14.65 Log colony ml −1 ), pH value (5.08), and total acid (0.35%).