Physicochemical and microbiological properties of yogurt made with microencapsulation probiotic starter during cold storage

Abstract. Rossi E, Restuhadi F, Efendi R, Dewi YK. 2021. Physicochemical and microbiological properties of yogurt made with microencapsulation probiotic starter during cold storage. Biodiversitas 22: 2012-2018. This study's purposes were to characterize probiotic properties, identify strains of...

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Autores principales:	Evy Rossi, FAJAR RESTUHADI, RASWEN EFENDI, YOSSIE KHARISMA DEWI
Formato:	article
Lenguaje:	EN
Publicado:	MBI & UNS Solo 2021
Materias:	lactobacillus plantarum, microencapsulation, sago starch, streptococcus thermophilus, whey isolate protein Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/3a90a222336d4f9a8f04631d0fd30072
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spelling	oai:doaj.org-article:3a90a222336d4f9a8f04631d0fd300722021-11-22T00:57:38ZPhysicochemical and microbiological properties of yogurt made with microencapsulation probiotic starter during cold storage1412-033X2085-472210.13057/biodiv/d220450https://doaj.org/article/3a90a222336d4f9a8f04631d0fd300722021-04-01T00:00:00Zhttps://smujo.id/biodiv/article/view/7548https://doaj.org/toc/1412-033Xhttps://doaj.org/toc/2085-4722Abstract. Rossi E, Restuhadi F, Efendi R, Dewi YK. 2021. Physicochemical and microbiological properties of yogurt made with microencapsulation probiotic starter during cold storage. Biodiversitas 22: 2012-2018. This study's purposes were to characterize probiotic properties, identify strains of K12.1, produce a microencapsulated starter (MS) for yogurt, and evaluate yogurt's microbiological quality during storage refrigerated temperatures. This research was conducted experimentally using isolate was further identified based on 16S rRNA gene sequence analysis. The identified strain and Streptococcus thermophilus were microencapsulated using sago starch and whey isolate protein (1:1 w/w) for yogurt starter. The starter was added as much as 1, 3, 5, or 7% (v / v), then incubated for 18 hours at 37°C. The best yogurt was evaluated for its microbiological quality at refrigerated temperature for 0, 7, 14, 21, and 28 days. The results showed that K12.1 isolate with probiotic characteristics was Lactobacillus plantarum VP3.3. The microencapsulation starter concentration affected acidity, total acid, total lactic acid bacteria (LAB), viscosity, and total solids. The use of 7% microencapsulation starter of Lactobacillus plantarum VP-3.3 and Streptococcus thermophilus gave the best yogurt, with a pH value 4.36, total lactic acid 0.99%, total LAB 10.00 log CFU mL-1, viscosity 546.37 cP, and total solids 10.40%. The total amount of LAB in yogurt stored during cold temperature for 28 days still meets the probiotics standards (9.98 log CFU/mL).Evy RossiFAJAR RESTUHADIRASWEN EFENDIYOSSIE KHARISMA DEWIMBI & UNS Soloarticlelactobacillus plantarum, microencapsulation, sago starch, streptococcus thermophilus, whey isolate proteinBiology (General)QH301-705.5ENBiodiversitas, Vol 22, Iss 4 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	lactobacillus plantarum, microencapsulation, sago starch, streptococcus thermophilus, whey isolate protein Biology (General) QH301-705.5
spellingShingle	lactobacillus plantarum, microencapsulation, sago starch, streptococcus thermophilus, whey isolate protein Biology (General) QH301-705.5 Evy Rossi FAJAR RESTUHADI RASWEN EFENDI YOSSIE KHARISMA DEWI Physicochemical and microbiological properties of yogurt made with microencapsulation probiotic starter during cold storage
description	Abstract. Rossi E, Restuhadi F, Efendi R, Dewi YK. 2021. Physicochemical and microbiological properties of yogurt made with microencapsulation probiotic starter during cold storage. Biodiversitas 22: 2012-2018. This study's purposes were to characterize probiotic properties, identify strains of K12.1, produce a microencapsulated starter (MS) for yogurt, and evaluate yogurt's microbiological quality during storage refrigerated temperatures. This research was conducted experimentally using isolate was further identified based on 16S rRNA gene sequence analysis. The identified strain and Streptococcus thermophilus were microencapsulated using sago starch and whey isolate protein (1:1 w/w) for yogurt starter. The starter was added as much as 1, 3, 5, or 7% (v / v), then incubated for 18 hours at 37°C. The best yogurt was evaluated for its microbiological quality at refrigerated temperature for 0, 7, 14, 21, and 28 days. The results showed that K12.1 isolate with probiotic characteristics was Lactobacillus plantarum VP3.3. The microencapsulation starter concentration affected acidity, total acid, total lactic acid bacteria (LAB), viscosity, and total solids. The use of 7% microencapsulation starter of Lactobacillus plantarum VP-3.3 and Streptococcus thermophilus gave the best yogurt, with a pH value 4.36, total lactic acid 0.99%, total LAB 10.00 log CFU mL-1, viscosity 546.37 cP, and total solids 10.40%. The total amount of LAB in yogurt stored during cold temperature for 28 days still meets the probiotics standards (9.98 log CFU/mL).
format	article
author	Evy Rossi FAJAR RESTUHADI RASWEN EFENDI YOSSIE KHARISMA DEWI
author_facet	Evy Rossi FAJAR RESTUHADI RASWEN EFENDI YOSSIE KHARISMA DEWI
author_sort	Evy Rossi
title	Physicochemical and microbiological properties of yogurt made with microencapsulation probiotic starter during cold storage
title_short	Physicochemical and microbiological properties of yogurt made with microencapsulation probiotic starter during cold storage
title_full	Physicochemical and microbiological properties of yogurt made with microencapsulation probiotic starter during cold storage
title_fullStr	Physicochemical and microbiological properties of yogurt made with microencapsulation probiotic starter during cold storage
title_full_unstemmed	Physicochemical and microbiological properties of yogurt made with microencapsulation probiotic starter during cold storage
title_sort	physicochemical and microbiological properties of yogurt made with microencapsulation probiotic starter during cold storage
publisher	MBI & UNS Solo
publishDate	2021
url	https://doaj.org/article/3a90a222336d4f9a8f04631d0fd30072
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_version_	1718418392778539008

Physicochemical and microbiological properties of yogurt made with microencapsulation probiotic starter during cold storage

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