the effect of addition of lactobacillus plantarum s4512 on the microbiological and chemical characteristics during sorghum (sorghum bicolor l. moench) fermentation
Clicks: 189
ID: 253666
2015
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This
article has not been analysed, so there is no overall score —
reader engagement is measured and shown alongside.
Reader Engagement
Steady Performance
30.0
/100
189 views
42 readers
AI Quality Assessment
Not analyzed
Readership in this journal
SteadyRanked #39 of 61 articles by views in Nature Methods
Most read
Least read
Bar heights use a square-root scale.
Mint this article as an NFT
Not yet mintedCreate a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.
5
SUSD
one-off · no wallet required
Abstract
The aim of this study was to investigate the population of selected bacteria and some chemical characteristics during sorghum fermentation with the addition of Lactobacillus plantarum S4512. Proteolytic L. plantarum S4512 isolated from natural sorghum fermentation was added into sorghum fermentation. Sorghum flour was mixed with sterile water
(1:2 w/v) and then was inoculated with 1% v/v (about 109 CFU/ml) culture of L. plantarum S4512. Fermentation was carried out at 37°C for 24 hours. As a control, natural sorghum fermentation without addition of a starter culture was carried out at 30°C for 24 hours. During fermentation time, the amount of bacteria, acid producing bacteria, coliform and proteolytic bacteria were monitored. The titratable acidity, pH, soluble protein, and proteolytic activity were also measured. Addition of L. plantarum S4512 increased significantly the initial population of total bacteria, lactic acid
bacteria and proteolytic bacteria to 107 CFU/ml and suppressed the growth of coliforms indicated by siginificantly decline of coliforms population after 6 h fermentation. The production of acid was doubled of that in the natural
fermentation resulted in the lower pH to 3.14. Both natural sorghum fermentation and that with addition of proteolytic L. plantarum S4512 showed some proteolytic activities during fermentation.
Keywords: Lactic acid bacteria, sorghum fermentation, proteolytic activity
| Reference Key |
utami2015agritechthe
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | ;Tyas Utami;Rifa Nurhayati;Endang Sutriswati Rahayu |
| Journal | Nature Methods |
| Year | 2015 |
| DOI |
10.22146/agritech.9329
|
| URL | |
| Keywords |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.