Producing Lactobacillus plantarum Dry Starter using Rice Bran Matrix
Article Sidebar
Submitted
18 December 2022
Published
31 December 2023
Keywords:
-
Rice bran, Dry Starter, Encapsulation Starter Kering, Enkapsulasi , Rice bran
Abstract
Background: Lactic Acid Bacteria (LAB) starter is an instant LAB culture that has been prepared to initiate lactic acid production in the fermentation process. The manufacture of BAL starter requires alternative media as a substitute for MRS media which costs a lot when used for industrial production. To protect cells, an encapsulant matrix is needed which functions to provide insulation for bacterial cells against the drying process which can damage cells and a good media is needed and is capable of being an encapsulation matrix in the manufacture of dry LAB starter. Lactobacillus plantarum NHC6 bacteria is a lactic acid bacteria that has the potential to be developed. Method: making encapsulation matrix using rice bran. The bran media consisted of 10% (w/v) rice bran added with 5% (w/v) glucose and 1% (w/v) ammonium sulfate. As much as 10% (w/v) of L. plantarum NHC6 culture which was in the late log phase was inoculated in bran media. The liquid starter was then incubated again for 14 hours at 37°C. After that, the drying process was carried out using a spray dryer at an inlet temperature of 170°C. Result: The number of live cells in the bran starter decreased after the spray drying process. Starter storage at 28°C and 4°C has a significantly different effect. Conclusion: Rice bran matrix is capable of being an encapsulating agent and is able to protect L. plantarum NHC6 cells from high temperatures during the spray drying method in the manufacture of dry starter.
Full text article
Generated from XML file
References
Alves, N. N., Messaoud, G. B., Desobry, S., Costa, J. M. C., and Rodrigues, S. (2016). Effect of Drying Technique and Feed Flow Rate On Bacterial Survival And Physicochemical Properties Of A Non-Dairy Fermented Probiotic Juice Powder. Journal of Food Engineering, 189 (1), 45–54. http://dx.doi.org/10.1016/j.jfoodeng.2016.05.023
Asnita, D. dan Meryandini, A. (2023). Bakteri Asam Laktat Kandidat Probiotik dari Susu Kuda Bima. Jurnal Sumberdaya Hayati, 9 (2), 49-54. https://doi.org/10.29244/jsdh.9.2.49-54
Association of Official Analytical Chemists (AOAC). (1995). Official Methods of Analysis. 16th ed ed. Arlington (VA): AOAC International.
Ayivi, R. D. and Ibrahim, A. A. (2022). Review: Lactic Acid Bacteria: An Essential Probiotic And Starter Culture For The Production Of Yoghurt. International Journal of Food Science and Technology, 57, 7008–7025. https://doi.org/10.1111/ijfs.16076
Ayuti, S.R., Nurliana, N., Yurliasni, Y., Sugito, S. and Darmawi, D. (2016). Dinamika Pertumbuhan Lactobacillus casei dan Karakteristik Susu Fermentasi Berdasarkan Suhu Dan Lama Penyimpanan. Jurnal Agripet, 16(1), 23. https://doi.org/10.17969/agripet.v16i1.3476
Bhosale, S. and Vijayalakshmi, D. (2015). Processing and Nutritional Composition of Rice Bran. Current Research in Nutrition and Food Science, 3(1), 74–80. http://dx.doi.org/10.12944/CRNFSJ.3.1.08
Bintsis, T. (2018). Review Lactic Acid Bacteria As Starter Cultures: An Update In Their Metabolism And Genetics. AIMS Microbiology, 4(4), 665–684. https://doi.org/10.3934%2Fmicrobiol.2018.4.665
Erdiandini, I., Sunarti, T.C. and Meryandini, A. (2015). Seleksi Bakteri Asam Laktat Dan Pemanfaatannya Sebagai Starter Kering Menggunakan Matriks Tapioka Asam. Jurnal Sumberdaya Hayati, 1(1), 26–33. https://doi.org/10.29244/jsdh.1.1.26-33
Freire, A.L., Ramos, C.L., da Costa Souza, P.N., Cardoso, M.G.B. and Schwan, R.F. (2017). Non-dairy Beverage Produced By Controlled Fermentation With Potential Probiotic Starter Cultures Of Lactic Acid Bacteria And Yeast. International Journal of Food Microbiology, 248, 39–46. https://doi.org/10.1016/j.ijfoodmicro.2017.02.011
Gul, K., Yousuf, B., Singh, A.K., Singh, P. and Wani, A.A. (2015). Rice bran: Nutritional Values And Its Emerging Potential For Development Of Functional Food - A review. Bioactive Carbohydrates and Dietary Fibre, 6(1), 24–30. http://dx.doi.org/10.1016/j.bcdf.2015.06.002
De Man, J.C., Rogosa, M. and Sharpe, M.E. (1960). A Medium For The Cultivation of Lactobactilli. Journal of Applied Bacteriology, 23(1), 130–135. https://doi.org/10.4236/als.2019.74012
Hatti-Kaul, R., Chen. L., Dishisha, T. and El Enshasy, H. (2018). Lactic Acid Bacteria: From Starter Cultures to Producers of Chemicals. FEMS Microbiology Letters, 365 (20), 1-20. https://doi.org/10.1093/femsle/fny213
Manzoor A., Pandey, V.K., Dar, A.H., Fayaz, U., Kshirod, K., Dashe, K.K. , Shamsf, R., Ahmada, S., Bashi, I., Fayaz, J., Singhg, P., Khanc, S.A., Ganaiec , T.A. (2023). Rice bran: Nutritional, Phytochemical, and Pharmacological Profile and its Contribution to Human Health Promotion. Food Chemistry Advances, 100296(2). https://doi.org/10.1016/j.focha.2023.100296
Min, M., Bunt, C., Mason, S., Bennett, G. and Hussain, M. (2017). Effect of Non-Dairy Food Matrices on the Survival Of Probiotic Bacteria During Storage. Microorganisms, 5(4), 43–50. https://doi.org/10.3390%2Fmicroorganisms5030043
Miskiyah, N., Juniawati, N. and Yuanita, L. (2020). Mutu Starter Kering Yoghurt Probiotik di Berbagai Suhu Selama Penyimpanan. Jurnal Penelitian Pascapanen Pertanian, 17(1), 15–23. http://dx.doi.org/10.21082/jpasca.v17n1.2020.15-23
Nurlaela, S., Sunarti, T.C. and Meryandini, A. (2017). Formula Media Pertumbuhan Bakteri Asam Laktat Pediococcus Pentosaceus Menggunakan Substrat Whey Tahu. Jurnal Sumberdaya Hayati, 2(2), 31–38. https://doi.org/10.29244/jsdh.2.2.31-38
Nurminah, M. (2002). Penelitian Sifat Berbagai Bahan Kemasan Plastik Dan Kertas Serta Pengaruhnya Terhadap Bahan Yang Dikemas. Medan (ID) : Fakultas Pertanian, Universitas Sumatera Utara.
Parente, E., Cogan, T.M. and Powell, I.B. (2017). Starter Cultures: General Aspects. In: Cheese: Chemistry, Physics and Microbiology: Fourth Edition. Academic Press.
Riani, C.R., Nuraida, L. and Meryandini, A. (2020). Isolasi Bakteri Asam Laktat Asal Jus Nanas sebagai Kandidat Probiotik. Jurnal Teknologi dan Industri Pangan, 31(2), 103–112. https://doi.org/10.6066/jtip.2020.31.2.103
Sapwarobol S., Saphyakhajorn, W. and Astina J. (2021). Biological Functions and Activities of Rice Bran as a Functional Ingredient: A Review. Nutrition and Metabolic Insights, 14, 1–11. https://doi.org/10.1177%2F11786388211058559
Tripathi, M.K. and Giri, S.K. (2014). Probiotic functional foods: Survival of probiotics during processing and storage. Journal of Functional Foods, 9(1), 225–241. https://doi.org/10.1016/j.jff.2014.04.030
Utami, T., Kusuma, E.N., Satiti, R., Rahayu, E.S. and Cahyanto, M.N. (2019). Hydrolyses of meat and soybean proteins using crude bromelain to produce halal peptone as a complex nitrogen source for the growth of lactic acid bacteria. International Food Research Journal, 26(1), 117–122.
Vivek, K., Mishra. S., Pradhan, R. C., Nagarajan, M., Kumar, P.K., Singh, S.S., Manvi, D. and Gowda, N.N.N. (2023). A Comprehensive Review on Microencapsulation of Probiotics: Technology, Carriers and Current Trends. Applied Food Research 3, 100248, 1-16. https://doi.org/10.1016/j.afres.2022.100248
Wulan, R., Meryandini, A. and Sunarti, T.C. (2017). Potensi Limbah Cair Industri Tapioka sebagai Media Pertumbuhan Starter Bakteri Asam Laktat Pediococcus pentosaceus E.1222. Jurnal Sumberdaya Hayati, 3(1), 27–33. https://doi.org/10.29244/jsdh.3.1.27-33
Ziarno M and Cicho ´nska., P. (2021). Review Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages. Microorganisms, 9 (2532), 1-24. https://doi.org/10.3390%2Fmicroorganisms9122532
Asnita, D. dan Meryandini, A. (2023). Bakteri Asam Laktat Kandidat Probiotik dari Susu Kuda Bima. Jurnal Sumberdaya Hayati, 9 (2), 49-54. https://doi.org/10.29244/jsdh.9.2.49-54
Association of Official Analytical Chemists (AOAC). (1995). Official Methods of Analysis. 16th ed ed. Arlington (VA): AOAC International.
Ayivi, R. D. and Ibrahim, A. A. (2022). Review: Lactic Acid Bacteria: An Essential Probiotic And Starter Culture For The Production Of Yoghurt. International Journal of Food Science and Technology, 57, 7008–7025. https://doi.org/10.1111/ijfs.16076
Ayuti, S.R., Nurliana, N., Yurliasni, Y., Sugito, S. and Darmawi, D. (2016). Dinamika Pertumbuhan Lactobacillus casei dan Karakteristik Susu Fermentasi Berdasarkan Suhu Dan Lama Penyimpanan. Jurnal Agripet, 16(1), 23. https://doi.org/10.17969/agripet.v16i1.3476
Bhosale, S. and Vijayalakshmi, D. (2015). Processing and Nutritional Composition of Rice Bran. Current Research in Nutrition and Food Science, 3(1), 74–80. http://dx.doi.org/10.12944/CRNFSJ.3.1.08
Bintsis, T. (2018). Review Lactic Acid Bacteria As Starter Cultures: An Update In Their Metabolism And Genetics. AIMS Microbiology, 4(4), 665–684. https://doi.org/10.3934%2Fmicrobiol.2018.4.665
Erdiandini, I., Sunarti, T.C. and Meryandini, A. (2015). Seleksi Bakteri Asam Laktat Dan Pemanfaatannya Sebagai Starter Kering Menggunakan Matriks Tapioka Asam. Jurnal Sumberdaya Hayati, 1(1), 26–33. https://doi.org/10.29244/jsdh.1.1.26-33
Freire, A.L., Ramos, C.L., da Costa Souza, P.N., Cardoso, M.G.B. and Schwan, R.F. (2017). Non-dairy Beverage Produced By Controlled Fermentation With Potential Probiotic Starter Cultures Of Lactic Acid Bacteria And Yeast. International Journal of Food Microbiology, 248, 39–46. https://doi.org/10.1016/j.ijfoodmicro.2017.02.011
Gul, K., Yousuf, B., Singh, A.K., Singh, P. and Wani, A.A. (2015). Rice bran: Nutritional Values And Its Emerging Potential For Development Of Functional Food - A review. Bioactive Carbohydrates and Dietary Fibre, 6(1), 24–30. http://dx.doi.org/10.1016/j.bcdf.2015.06.002
De Man, J.C., Rogosa, M. and Sharpe, M.E. (1960). A Medium For The Cultivation of Lactobactilli. Journal of Applied Bacteriology, 23(1), 130–135. https://doi.org/10.4236/als.2019.74012
Hatti-Kaul, R., Chen. L., Dishisha, T. and El Enshasy, H. (2018). Lactic Acid Bacteria: From Starter Cultures to Producers of Chemicals. FEMS Microbiology Letters, 365 (20), 1-20. https://doi.org/10.1093/femsle/fny213
Manzoor A., Pandey, V.K., Dar, A.H., Fayaz, U., Kshirod, K., Dashe, K.K. , Shamsf, R., Ahmada, S., Bashi, I., Fayaz, J., Singhg, P., Khanc, S.A., Ganaiec , T.A. (2023). Rice bran: Nutritional, Phytochemical, and Pharmacological Profile and its Contribution to Human Health Promotion. Food Chemistry Advances, 100296(2). https://doi.org/10.1016/j.focha.2023.100296
Min, M., Bunt, C., Mason, S., Bennett, G. and Hussain, M. (2017). Effect of Non-Dairy Food Matrices on the Survival Of Probiotic Bacteria During Storage. Microorganisms, 5(4), 43–50. https://doi.org/10.3390%2Fmicroorganisms5030043
Miskiyah, N., Juniawati, N. and Yuanita, L. (2020). Mutu Starter Kering Yoghurt Probiotik di Berbagai Suhu Selama Penyimpanan. Jurnal Penelitian Pascapanen Pertanian, 17(1), 15–23. http://dx.doi.org/10.21082/jpasca.v17n1.2020.15-23
Nurlaela, S., Sunarti, T.C. and Meryandini, A. (2017). Formula Media Pertumbuhan Bakteri Asam Laktat Pediococcus Pentosaceus Menggunakan Substrat Whey Tahu. Jurnal Sumberdaya Hayati, 2(2), 31–38. https://doi.org/10.29244/jsdh.2.2.31-38
Nurminah, M. (2002). Penelitian Sifat Berbagai Bahan Kemasan Plastik Dan Kertas Serta Pengaruhnya Terhadap Bahan Yang Dikemas. Medan (ID) : Fakultas Pertanian, Universitas Sumatera Utara.
Parente, E., Cogan, T.M. and Powell, I.B. (2017). Starter Cultures: General Aspects. In: Cheese: Chemistry, Physics and Microbiology: Fourth Edition. Academic Press.
Riani, C.R., Nuraida, L. and Meryandini, A. (2020). Isolasi Bakteri Asam Laktat Asal Jus Nanas sebagai Kandidat Probiotik. Jurnal Teknologi dan Industri Pangan, 31(2), 103–112. https://doi.org/10.6066/jtip.2020.31.2.103
Sapwarobol S., Saphyakhajorn, W. and Astina J. (2021). Biological Functions and Activities of Rice Bran as a Functional Ingredient: A Review. Nutrition and Metabolic Insights, 14, 1–11. https://doi.org/10.1177%2F11786388211058559
Tripathi, M.K. and Giri, S.K. (2014). Probiotic functional foods: Survival of probiotics during processing and storage. Journal of Functional Foods, 9(1), 225–241. https://doi.org/10.1016/j.jff.2014.04.030
Utami, T., Kusuma, E.N., Satiti, R., Rahayu, E.S. and Cahyanto, M.N. (2019). Hydrolyses of meat and soybean proteins using crude bromelain to produce halal peptone as a complex nitrogen source for the growth of lactic acid bacteria. International Food Research Journal, 26(1), 117–122.
Vivek, K., Mishra. S., Pradhan, R. C., Nagarajan, M., Kumar, P.K., Singh, S.S., Manvi, D. and Gowda, N.N.N. (2023). A Comprehensive Review on Microencapsulation of Probiotics: Technology, Carriers and Current Trends. Applied Food Research 3, 100248, 1-16. https://doi.org/10.1016/j.afres.2022.100248
Wulan, R., Meryandini, A. and Sunarti, T.C. (2017). Potensi Limbah Cair Industri Tapioka sebagai Media Pertumbuhan Starter Bakteri Asam Laktat Pediococcus pentosaceus E.1222. Jurnal Sumberdaya Hayati, 3(1), 27–33. https://doi.org/10.29244/jsdh.3.1.27-33
Ziarno M and Cicho ´nska., P. (2021). Review Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages. Microorganisms, 9 (2532), 1-24. https://doi.org/10.3390%2Fmicroorganisms9122532
Authors
Nurhasna, A., Meryandini, A., & Candra Sunarti , T. (2023). Producing Lactobacillus plantarum Dry Starter using Rice Bran Matrix. BIOEDUSCIENCE, 7(3), 306–316. https://doi.org/10.22236/jbes/10654
This work is licensed under a Creative Commons Attribution 4.0 International License.