By: Joshua Christmas Natanael Luwidharto, Endang S. Rahayu, dan Tyas Utami
Abstract
Spirulina platensis contained valuable compounds such as essential amino acids, minerals, vitamins, and other bioactive compounds. This work aimed to study the effect of S. platensis powder addition on physical, chemical, and cell growth during milk fermentation by Lactobacillus plantarum Dad 13 and Streptococcus thermophilus Dad 11. Milk added with various S. platensis powder concentrations was pasteurized and inoculated with cultures L. plantarum Dad 13 and S. thermophilus Dad 11, and incubated at 37 °C for 24 hours. The cell’s growth, acid production, and antioxidant activity were analyzed after incubation. The sensory characteristics were described by the authors. The viscosity was monitored during milk fermentation with the addition of selected S. platensis concentration. The results showed the S. platensis addition into fermented milk by combination of two cultures increased cell growth along with the increase of S. platensis, from 8.63 log CFU/mL (without S. platensis) to 8.79-9.16 log CFU/mL (0.15-0.6% S. platensis). An increase of cell growth also occurred in L. plantarum Dad 13, which is a probiotic, from 8.21 log CFU/mL (without S. platensis) to 8.38-8.88 log CFU/mL (0.15-0.6% S. platensis). The increase of S. platensis concentration also increased the acid production from 0.85% to 1.09-1.33% and antioxidant activity from 33.60% to 35.01-42.63%. Moreover, the selected concentration of S. platensis increased viscosity during the fermentation process, from 0.35-2.66 Pa.s (without S. platensis) to 0.42-4.05 Pa.s (0.3% S. platensis). S. platensis has been successfully added to milk fermentation by combination of L. plantarum Dad 13 and S. thermophilus Dad 11.
Keywords: Antioxidant activity, Fermented milk, Probiotic, Spirulina platensis
*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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