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Lactic Fermentation Effects on Preservative Qualities of Dendeng Giling
Author(s) -
DARMADJI PURNAMA,
IZUMIMOTO MASATOSHI,
MIYAMOTO TAKU,
KATOAKA KEI
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb03559.x
Subject(s) - starter , preservative , food science , lactobacillus plantarum , fermentation , chemistry , nitrite , lactobacillus , lactic acid , bacteria , micrococcus , microbiology and biotechnology , biology , genetics , organic chemistry , nitrate
Model “Dendeng giling”, Indonesian non fermented dried beef, was prepared after fermentation with Lactobacillus plantarum as starter and compared with control without starter culture. Inoculated sample was fermented at 30°C 16 hr, Lactobacillus grew from 10 6 to 10 8 , pH went from 5.71 to 5.2. Micrococcus , Gram‐negative bacteria, Pseudomonas, Staphylococcus , and Escherichia coli were inhibited by 98.3%, 77%, 93%, 96% and 77% after fermentation 16 hr. Inoculated samples were tested for inhibiting VBN and TBA value, dissipating residual nitrite and development of redness. Lower pH caused faster drying at 50°C and reduced water activity. The combination of low pH and water activity made possible improvement of preservative quality.