Optimization of starter production of lactic acid bacteria (LAB) Leuconostoc mesenteroides ssp. cremonis bn12 from rusip
Arifah Kusmarwati (a*), Irma Hermana (a), Yusma Yennie (a) and Singgih Wibowo (a)

(a*) Research Center for Marine and Fisheries Product Processing and Biotechnology, Jl. KS Tubun Petamburan VI Central Jakarta, akusmarwati[at]gmail.com

Abstract

Usage of LAB starter in food fermentation, in addition improving process rate and product consistency, it also improves the sensory characteristics, chemical quality and product microbiology. However, compliance with the requirement for LAB starter at the industrial level is constrained by the large cost of producing a starter. Therefore, provision of low-cost mass scale LAB starter becomes very important. This study aims to obtain technology production of LAB on intermediate scale biomass from rusip. Observations were conducted including cell growth optimization, cell growth temperature optimization, intermediate scale biomass production, and production of dry starter. The results showed that the best medium produced from the first-stage media optimization was molasses A. Then optimization result of molasses media with various concentrations in the second stage was molasses B (molasses, yeast, skim milk, and salt with ratio molasses and skim milk of one versus forty-five percent. Biomass production using molasses B produced the best growth, i.e 8.01 log cfu per mililiters at temperature 28 degrees celsius for 18 hours. Further, the LAB culture microencapsulated using xanthan coating and dried with a spray dryer. The average of yield was 3.25 percent (weight per volume). The drying process with spray dryer using inlet temperature 150 degrees celsius, outlet temperature 60 degrees celsius and sample flow rate was 8 mililiters per minute

Keywords: LAB starter, molase, rusip, spray dryer

Topic: FOOD MICROBIOLOGY