Open AccessPhysio-chemical, Microbiology, and Preference of Probiotic Fresh Soft Cheese Using Lactobacillus plantarum IS-10506 and Streptococcus thermophilus as Mixed Starter Culture
Author(s) -
N Hosiana,
Dea Indriani Astuti,
Ingrid S. Surono
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/426/1/012185
Subject(s) - streptococcus thermophilus , starter , food science , lactobacillus plantarum , probiotic , fermentation , lactobacillus , lactic acid , chemistry , bacteria , biology , microbiology and biotechnology , genetics
Probiotics are live microorganisms with various benefficial effect on human health when consumed in adequate amount. Soft cheese is one of fermented milk products involving lactic acid bacteria (LAB) which may be potential as functional food. Concentration ratios of starter culture Lactobacillus plantarum IS-10506 and Streptococcus thermophilus were 1:1, 2:1, and 1:2 (v/v) at 5%, 10%, and 15% (v/v) at 10 6 CFU mL −1 cultures and incubated at 37 °C for 90 minutes. Chemical (pH and moisture content), microbiology (LAB total count), and sensory (preference test) were analyzed. The results showed that there was no significant difference (p-value < 0.05) on the viability of LAB (in a range of 6×10 7 to 1.71×10 8 CFU mL −1 ) and on cheese yield (224-268.84 g L −1 ). Cheese fermented with 1:1 (v/v) Lactobacillus plantarum IS-10506 and Streptococcus thermophilus of 10% cultures (v/v) was the most preferred, scored 3.75 out of 5 in hedonic test for overall acceptability and the viable LAB was 1.71x10 8 CFU mL −1 with pH 4.95. The total yield was 257.54 g L −1 and its moisture content was 66.45%.