Open AccessInhibition the growth of fungi and improving the quality of cocoa beans through fermentation using lactic acid bacteria
Author(s) -
Tri Marwati,
Purwaningsih Purwaningsih,
Titiek F. Djaafar,
Ariza Budi Tunjung Sari,
. HERNANI
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/807/2/022048
Subject(s) - lactobacillus fermentum , lactobacillus plantarum , fermentation , food science , starter , lactic acid , lactobacillus , biology , bacteria , lactobacillus brevis , cocoa bean , microbiology and biotechnology , genetics
The addition of lactic acid bacteria (LAB) improved the fermentation performance of cocoa bean. Uncontrolled fermentation causes the mycotoxin contamination in cocoa which is produced by fungi. Lactic Acid Bacteria that have been shown to inhibit fungi are from the species Lactobacillus plantarum and fermentum . Therefore, the purpose of this study was to determine the ability of Lactobacillus plantarum and fermentum to increase the quality and inhibit mold growth of cocoa beans. This research was carried out using Completely Randomized Design. We examined one variable, namely the use of dry starter culture (with Lactobacillus plantarum , with Lactobacillus fermentum , with mixed culture of Lactobacillus plantarum, Saccharomyces cerevisiae and Acetobacter aceti , and without starter culture). We found that the addition of Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus plantarum in combination with Saccharomycess cerevisiae and Acetobacter aceti could provide suitable temperature and pH conditions for a good fermentation process of cocoa beans and suppress the growth of fungus. Fermented cocoa beans produced by those starter cultures could meet the quality requirements of Indonesian National Standard 2323:2008/Amd1:2010.