The influence of variations in starter concentration Lactobacillus plantarum AS4  indigenous from human breast milk to the characteristics of fermented milk

Nosa Septiana Anindita; Annisa Khumaira

doi:10.21776/ub.afssaae.2023.006.01.3

The influence of variations in starter concentration Lactobacillus plantarum AS4 indigenous from human breast milk to the characteristics of fermented milk

Nosa Septiana Anindita, Annisa Khumaira

Abstract

The fermentation of milk by Lactobacillus plantarum AS4 can be classified as a functional or nutraceutical food. Lactobacillus plantarum AS4 is a group of Lactic Acid Bacteria (LAB) isolated from human breast milk, which has the ability as a probiotic in vitro. This research aimed to determine the effect of Lactobacillus plantarum AS4 starter concentration on the characteristics of fermented milk produced. Variations concentration starter used were 0, 2, 4, 6, and 8% with an incubation temperature of 37 °C for 24 hours. Fermentation parameters collected were probiotic viability, total bacteria, titrable acidity, lactose, protein, and fat content. The results showed that variations in concentration starter Lactobacillus plantarum strain AS4 significantly affected the characteristics of fermented milk based on the parameters collected. The viability of fermented milk probiotics increased in milk treated with an 8% starter concentration variation (9.91 ±0.02 log CFU/mL) and total bacteria (8.84 ±0.07 log CFU/mL) in the fermented milk product. The levels of lactic acid (1.66 ±0.06%) and protein (4.32±0.03%) were also increased in fermented milk products with a starter variation of 8%. Significantly, fermented milk products with concentrations starter 8% decreased the pH value (4.10 ±0.01), lactose content (2.33±0.01%), and fat content (2.30±0.05%).

Keywords

Lactic acid bacteria; Lactobacillus plantarum AS4; Fermented milk; Functional food; Probiotic

Full Text:

PDF

References

Anindita, N. S., Novalina, D., and Sholikhah, A. N. (2018) Isolasi dan Identifikasi Bakteri Asam Laktat Asal Air Susu Ibu sebagai Kandidat Probiotik dalam Pangan Kesehatan (Isolation and Identification of Lactic Acid Bacteria from Mother's Milk as Probiotic Candidates in Health Food) Yogyakarta: Laporan Penelitian Dosen Pemula (PDP) 2018. [In Indonesian]

Ballard, K. D. (2013) ‘Low-fat milk ingestion prevent postprandial hyperglycemia-mediated impairmentsin vascular endothelial function in obese individuals with metabolic syndrome’, Journal Nutrition, 143(10), pp. 1602-1610

Bruggeman, F. J., Robert, P., Douwe, M., and Bas, T. (2020) ‘Searching for principles of microbial physiology’, FEMS Microbiology Reviews, 44 (6), pp. 821-844

Buriti, F.C., da Rocha, J.S., Assis, E.G and Saad, S.M. (2005) ‘Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei’. LWT Food Science Technology, 38, pp. 173–180.

Codex Alimentarius Comitte. (2011) Codex Standard For Fermented Milk. Codex Stan 243. Roma: Food and Agriculture Organization

Collado, M. C. M., Gueimonde., and Salminen, S. (2010) ‘Probiotics in adhesion of pathogens: Mechanisms of action’ in: Watson, R. R., and Victor, R. F. (eds.) Bioactive Food in Promoting Health: Probiotics and Prebiotics. London: Elsevier

Crowley, S. V., Kelly, A. L., Schuck, P., Jeantet, R., and Mahony, J. A. (2016) ‘Rehydration and solubility chracteristics of high-proteins dairy foods’ in McSweeney, P. L. H., and O'Mahony, J. A. (eds.) Advanced Dairy Chemistry. New York: Springer, pp. 99-131

De Simone, C. (2019) ‘The unregulated probiotic market’, Clinical Gastroenterology and Hepatolology, 17, pp. 809–817

Dutra, R. M., Gennari, A., Volpato, G., and Volken de Souza, C. F. (2015) ‘Lactose hydrolysis in milk and dairy whey using microbial ßgalactosidases’, Enzyme Resources, 2015, pp. 1-7

Filannino, P., Cardinali, G., Rizello, C. G., Buchin, S., De Angelis, M., Gobetti, M and Di Cagno, R. (2014) ‘Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices’, Applied and Environmental Microbiology, 80(7), pp. 2206-2215

Gallina, D. A., Barbosa, P. D. P. M., Ormenese, R. D. C. S. C., and Garcia, A. D. O. (2019) ‘Development and characterization of probiotic fermented smoothie beverage’, Revista Cienca Agronomica, 5 (3), pp. 378-386

Hadiwiyoto, S. (1994) Teori dan Prosedur: Pengujian Mutu Susu dan Hasil Olahannya. Edisi Kedua (Theory and Procedure: Testing the Quality of Milk and Processed Products. Second Edition). Yogyakarta: Liberty [In Indonesian]

Hill, C., Guarner, F., Reid, G., Gibson, G. R., Merenstein, D. J., Pot, B. D. F., Morelli, L., Canani, R. B., Flint, H. J., Salminen, S. J., Calder, P. C., and Sanders, M.E. (2014) ‘Expert consensus document: The international scientific association for probiotics and prebiotics consensus statement on the scope and appropriate use of the term probiotic’, Nature Reviews Gastroenterology and Hepatology, 11 (8), pp. 506-514

Karimi, R., Mohammad, H. A., Mehran, G., and Moharam, V. (2015) ‘Application of inulin in cheese as prebiotic, fat replacer and texturizer: A review’, Carbohydrate Polymers, 119, pp. 85–100

Kennedy, D. O. (2016) ‘B vitamins and the brain: Mechanisms, dose, and e_cacy—A review’, Nutrients, 8, pp. 68-78

Kycia, K., Chlebowska-´Smigiel, A., Szydłowska, A., Sokół, E., Ziarno, M., and Gniewosz, M. (2020) ‘Pullulan as a potential enhancer of Lactobacillus and Bifidobacterium viability in synbiotic low fat yoghurt and its sensory quality’, LWT Food Science Technology, 128, pp. 1-8

Lahteinen, T., Malinen, E., Koort, J. M. K., Mertaniemi-Hannus, U., Hankimo, T., Karikoski, N., Pakkanen, S., Laine, H. Sinlapaa, H., Soderholm, H., and Palva, A. (2010) ‘Probiotic properties of Lactobacillus isolates originating from porcine intestine and feces’, Anaerobe, 16, pp. 293-300

Lebeer, S., Peter, A. B., Maria, L. M., Jan-Peter, V. P., Mary, O. M., Collin, H., Bruno, P., Stefan, R., and Todd, K. (2018) ‘Identification of probiotic effector molecules: Present state and future perspectives’, Current Opinion in Biotechnology, 49, pp. 217-223

Lengkey, H. A. W., Jan, A. S., and Roostita, L. B. (2013) ‘The effect of various starter dosages on kefir quality’, Lucrări Ştiinţifice-Seria Zootehnie, 59, pp. 113-116

Li, S., Aiqian, Y., and Harjinder, S. (2021) ‘Effects of seasonal variations on the quality of set yogurt, stirred yogurt, and Greek-style yogurt’, Journal of Dairy Science, 104, pp. 1424-1432

Liptakova, D, Matejcekova, Z and Valik, L. (2017) ‘Lactic acid bacteria and fermentation of cereals and pseudocereals’, Fermentation Process, 10, pp. 65459-65465

Liu, Y., Dat, Q. T., and Marc, R. (2018) ‘Probiotics in disease prevention and treatment’, Journal of Clinical Pharmacology, 58(10), pp. 164-179

Luz, C., Jorge, C., Juan, M. Q., Raquel, T., Maximo, V., Maria, G., Jordi, M., and Giuseppe, M. (2021) ‘Probiotic characterization of Lactobacillus strains isolated from breast milk and employment for the elaboration of a fermented milk product’, Journal of Functional Food, 84, pp. 261-270

Marangoni, F., Pellegrino, L., Verduci, E., Ghiselli, A., Bernabei, R., Calvani, R., Cetin, I., Giampietro, M., Perticone, F., and Piretta, L. (2019) ‘Cow’s milk consumption and health: A health professional’s guide’, Journal of The American College of Nutrition, 38, pp. 197–208

Mengesha, Y., Alemu, T., and Belay, T. (2022) ‘A review on factors influencing the fermentation process of teff (Eragrostis teff) and other cereal-based ethiopian injera’, International Journal of Food Science, 2022, pp. 1-10

Mills, S., Mariela, S., Carmel, G., Paula, M. O., Gwenda, S., Chris, B., Colin, H., Paul, R., and Wilco, C. M. (2011) ‘Inhibitory activity of Lactobacillus plantarum LMG P-26358 against Listeria innocua when used as an adjunct starter in the manufacture of cheese’, Microbial Cell Factories, 10(1), pp. 1-7

Motevaseli, E., Dianatpour, A., and Ghafouri-Fard, S. (2017) ‘The role of probiotics in cancer treatment: Emphasis on their in vivo and in vitro anti-metastatic effects’, International Journal of Molecular and Cellular Medicine, 6 (2), pp. 66-76

Narzary, Y., Brahma, J., Brahma, C., and Das, S. (2016) ‘A study on indigenous fermented foods and beverages of Kokrajhar, Assam, India’, Journal of Ethnic Foods, 3, pp. 284–291

Nurgrahadi., Ni Nyoman, P., and I Made, S. (2020) ‘Pengaruh perlakuan 3 jenis bakteri asam laktat dan kombinasinya terhadap karakteristik keju kedelai (The effect of treatment of 3 types of lactic acid bacteria and their combinations on the characteristics of soy cheese)’, Jurnal Ilmu dan Teknologi Pangan, 9 (4), pp. 412-425 [In Indonesian]

Nuraida, L., Winarti, S., Hana and Prangdimurti, E. (2011) ’Evaluasi in vitro terhadap kemampuan bakteri asam laktat asal air susu ibu untuk mengasimilasi kolesterol dan mendekonjugasi garam empedu (In vitro evaluation of the ability of lactic acid bacteria from breast milk to assimilate cholesterol and deconjugate bile salts)’, Jurnal Teknologi dan Industri Pangan, 22(1), pp. 46-52 [In Indonesian]

Pereira, A. L., and Rodrigues, S. (2018) Fruit Juices Extraction, Composition, Quality and Analysis: Turning Fruit Juice into Probiotic Beverages. Academic Press. 279-287.

Rahmawati, I. S., Zubaida, E., and Saparianti, E. (2015) ’Evaluasi pertumbuhan isolat probiotik (L. casei dan L. plantarum) dalam medium fermentasi berbasis ubi jalar (Ipomoea batatas L.) selama proses fermentasi (Kajian jenis isolat dan jenis tepung ubi jalar) (Evaluation of the growth of probiotic isolates (L. casei and L. plantarum) in sweet potato-based fermentation medium (Ipomoea batatas L.) during the fermentation process (Study on types of isolates and types of sweet potato flour)’, Jurnal Aplikasi Teknologi Pangan, 4(4), pp. 133-141 [In Indonesian]

Rai, V. R., and Bai, J. A. (2015) Benefical Microbes in Fermented and Function Food. London: CFC Press

Rizal, M. S., Enny, S., and Suprihana, S. (2016) ‘Pengaruh waktu dan suhu sterilisasi terhadap susu sapi rasa coklat (Effect of sterilization time and temperature on chocolate flavored cow's milk)’, Jurnal Ilmu-Ilmu Pertanian “Agrika”, 10(1), pp. 20-30 [In Indonesian]

Rizzoli, R., and Biver, E. (2018) ‘Effects of fermented milk products on bone’, Calcified Tissue International, 102(4), pp. 489–500

Rosiana, E., and Armansyah, T. (2013) ‘Kadar asam laktat dan derajat asam kefir susu kambing yang di fermentasi dengan penambahan gula dan lama inkubasi yang berbeda (Lactic acid content and acid degree of fermented goat's milk kefir with the addition of sugar and different incubation times)’, Jurnal Medika Veterinaria, 7(2), pp. 87–90 [In Indonesian]

Sanlier, N., Gokcen, B. B., and Sezgin, A.C. (2019) ‘Health benefits of fermented foods’, Critical Review Food Science and Nutrition, 59(3), pp. 506–527

Sarwono, J. (2009) Statistik Itu Mudah (Statistics is Easy). Yogyakarta: Penerbit Andi [In Indonesian]

Sawitri, M. E. (2011) ‘Kajian konsentrasi kefir grain dan lama simpan dalam refrigerator terhadap kualitas kimiawi kefir rendah lemak (Study of kefir grain concentration and storage time in the refrigerator on the chemical quality of low-fat kefir)’, Jurnal Ilmu-ilmu Peternakan, 21(1), pp. 23-28 [In Indonesian]

Savaiano, D. A., and Robert, W. H. (2021) ‘Yogurt, cultured fermented milk, and health: A systematic review’, Nutrition Reviews, 79(5), pp. 599-614

Serrano-Nino J. C., Solis-Pacheco, J. R., Gutierrez-Padilla, J. A., Cobian-Garcia, A., Cavazos-Garduno, A., Gonzalez-Reynoso, O., and Aguilar-Uscanga B. R. (2016) ‘Isolation and identification of lactic acid bacteria from human milk with potential probiotic role’, Journal of Food and Nutrition Research, 4(3), pp. 170-177

Standar Nasional Indonesia (SNI) (2009). SNI 2981:2009. Yogurt. Jakarta: Badan Standardisasi Nasional (BSN) [In Indonesian]

Sudarmadji, S., Haryono, B. dan Suhardi. (1997) Prosedur Analisa Untuk Bahan Makanan dan Pertanian (Analysis Procedures for Foodstuffs and Agriculture). Bandung: Penerbit Angkasa [In Indonesian]

Suharto, E. L. S., Kurnia, Y. F., and Purwati, E. (2021) ’Total bakteri asam laktat, total plate count, dan total asam tertitrasi pada susu kambing fermentasi dengan penambahan sari wortel selama penyimpanan dingin ('Total lactic acid bacteria, total plate count, and total titrated acid in fermented goat's milk with the addition of carrot juice during cold storage)’, Jurnal Peternakan Indonesia, 23(2), pp. 102-107 [In Indonesian]

Suharyono, A. S., and Muhamad, K. (2011) ‘Pengaruh konsentrasi starter Streptococcus thermophillus dan lama fermentasi terhadap karakteristik minuman laktat dari bengkuang (Pachyrrhizus erosus) (Effect of Streptococcus thermophillus starter concentration and fermentation time on the characteristics of lactic drinks from Jicama (Pachyrrhizus erosus)’, Jurnal Teknologi Hasil Pertanian, 3(1), pp. 51-58 [In Indonesian]

Terefe, S. N., and Augustin, M. A. (2020) ‘Fermentation for tailoring the technological and health related functionality of food products’,Critical Review Food Science and Nutrition, 60, pp. 2887–2913

Setiarto, R. H. B., and Widhyastuti, N. (2016) ‘Pengaruh fermentasi bakteri asam laktat Lactobacillus plantarum B307 terhadap kadar proksimat dan amilografi tepung taka modifikasi (Tacca leontopetaloides) (Effect of fermentation by lactic acid bacteria Lactobacillus plantarum B307 on proximate levels and amylographies of modified taka flour (Tacca leontopetaloides))’, Jurnal Ilmu Pertanian Indonesia (JIPI), 21(1), pp. 7-17 [In Indonesian]

Triyono, A. (2010) ‘Mempelajari pengaruh maltodekstrin dan susu skim terhadap karakteristik yoghurt kacang hijau (Phaseolus Radiatuus L.) (Studying the effect of maltodextrin and skim milk on the characteristics of green bean yogurt (Phaseolus Radiatuus L.))’, Seminar Rekayasa Kimia dan Proses, pp. 4-5 [In Indonesian]

Utami, R., Andriani, M. A. M., and Zoraya, A. P. (2010) ’Kinetika fermentasi yoghurt yang diperkaya ubi jalar (Ipomea batatas) (Kinetics of sweet potato enriched yogurt (Ipomea batatas) fermentation’, Journal of Sustainable Agriculture “CarakaTani”, 25(1), pp. 50-55 [In Indonesian]

Urbaya, L. N., Nazaruddin and Werdiningsih, W. (2017) ‘Pengaruh konsentrasi Lactobacillus plantarum terhadap mutu tepung gadung (Discorea hispida Dennst) (Effect of concentration of Lactobacillus plantarum on the quality of gadung flour (Discorea hispida Dennst)’, Jurnal Ilmu dan Teknologi Pangan, 1(1), pp. 1-13 [In Indonesian]

Wahyu, S. S., Julaikha, S., Suranto, S., Susanti, Y., Lorentina, Y., Sopian and Arfah, Z. Y. (2012) Pengujian Total Bakteri/Total Plate Count (TPC) (Testing for Total Bacteria/Total Plate Count (TPC). Jakarta: Departemen Pendidikan Nasional [In Indonesian]

Widodo., Tiyas, T. T., Eti, A., Asmarani, K., and Widya, A. (2012) ‘Human origin Lactobacillus casei isolated from Indonesian infants demonstrating potential characteristics as probiotics in vitro’, Indonesian Journal of Biotechnology, 17(1), pp. 79-89

Wu, H., Tim-Fat, S., and Jiachi, C. (2021) ‘Characterization of the probiotic potential of lactic acid bacteria isolated from kimchi, yogurt, and baby feces in Hong Kong and their performance in soymilk fermentation’, Microorganism, 9(12), pp. 2544-2551

Xiang, H., Sun-Waterhouse, D., Waterhouse, G. I., Cui, C., and Ruan, Z. (2019) ‘Fermentation-enabled wellness foods: A fresh perspective’, Food Science and Human Wellness, 8(3), pp. 203–243

Yunus Y., and Zubaidah, E. (2015) ’Pengaruh konsentrasi sukrosa dan lama fermentasi terhadap viabilitas L. casei selama penyimpanan beku velva pisang Ambon (The effect of sucrose concentration and fermentation time on the viability of L. casei during frozen storage of Ambon banana velva)’, Jurnal Pangan dan Agroindustri, 3(2), pp. 303-312 [In Indonesian]

Zein, S., Yasyifa., Ghozi, R., Harahap, E., Badruzzaman, F.H., and Darmawan, D. (2019) ‘Pengolahan dan analisis data kuantitatif menggunakan aplikasi SPSS (Processing and analysis of quantitative data using the SPSS application)’, JTEP-Jurnal Teknologi Pendidikan dan Pembelajaran, 4(1), pp. 839–845 [In Indonesian]

Zhang, B., Wang, Y., Tan, Z., Li, Z., Jiao, Z., and Huang, Q. (2016) ‘Screening of proboitic activities of Lactobacilli strains isolated form tradisional Tobatan Qula, a raw yak milk cheese’, Journal of Animal Science, 29(10), pp. 1490-1499

Zheng, J., Wittouck, S., Salvetti, E., Franz, C., Harris, H., Mattarelli, P. (2020) ‘A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae’, International Journal of System Evolution. Microbiology, 70, pp. 2782–2858

DOI: https://doi.org/10.21776/ub.afssaae.2023.006.01.3