By: Ria Dewiyanti, Endang S Rahayu, Tyas Utami
ABSTRACT
Lactobacillus plantarum Dad-13 and Lactobacillus plantarum Kita-3 are Indonesian indigenous probiotic obtained from the isolation of Indonesian fermented foods. In this study, probiotic L plantarum Dad-13 and L plantarum Kita-3 were used as starter cultures in the production of cream cheese and compared with starter commercial of cream cheese. Their viability was evaluated over 35 days of storage at 4 0C. The results showed that the viability of lactic acid bacteria in cream cheese with probiotic starter L. plantarum Dad-13 and L. plantarum Kita-3 were higher than the commercial starter and the amount of viable cells were maintained at 108 CFU/g during storage at 4 0C for 35 days. A total of 36 volatile compound were identified by SPME/GC-MS and 9 fatty acid, 9 ketone, 5 alcohols, 6 ester and 7 lactones were the 5 major contributors to the characteristic flavours of the cheeses. Additionally, high levels of acetic acid (vinegar), hexanoic acid (pungent/sour), butanoic acid, octanoic acid, and decanoic acid (rancid, fatty) were also identified in the samples. The use of probiotics as starter cultures increased the diacetyl compounds (buttery flavour) and produced more ester and lactone compounds than commercial starters.
Keywords : Cream cheese, Probiotic, Lactobacillus plantarum Dad-13, Lactobacillus plantarum Kita-3, Viability, Volatile compound.
*This poster was presented in The 6th International Conference of Indonesian Society for Lactic Acid Bacteria and Gut Microbiota (6th ISLAB) on 13th August 2021
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