THE EFFECT OF ADDITION OF
Lactobacillus plantarum
6217+(
MICROBIOLOGICAL AND CHEMICAL CHARACTERISTICS DURING SORGHUM
(
Sorghum bicolor
L. Moench) FERMENTATION
Tyas Utami
1, Rifa Nurhayati
2, Endang Sutriswati Rahayu
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Email: tys_utami@yahoo.com.sg
ABSTRACT
7KHDLPRIWKLVVWXG\ZDVWRLQYHVWLJDWHWKHSRSXODWLRQRIVHOHFWHGEDFWHULDDQGsome chemical characteristics during VRUJKXPIHUPHQWDWLRQZLWKWKHDGGLWLRQRILactobacillus plantarum 63URWHRO\WLFL. plantarum6LVRODWHG
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bacteria and proteolytic bacteria to 10&)8PODQGVXSSUHVVHGWKHJURZWKRIFROLIRUPVLQGLFDWHGE\VLJLQL¿FDQWO\
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L. plantarum6VKRZHGVRPHSURWHRO\WLFDFWLYLWLHVGXULQJIHUPHQWDWLRQ
Keywords/DFWLFDFLGEDFWHULDVRUJKXPIHUPHQWDWLRQSURWHRO\WLFDFWLYLW\
INTRODUCTION
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DVRXUFHRIE. coliVSRUHIRUPLQJEDFWHULDVXFKDVB. cereus
and C. perfringens, and lactic acid bacteria. Traditionally,
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UHGXFLQJWKHLQFLGHQFHRI*UDPQHJDWLYHEDFWHULDDQGQRQ sporing bacterial pathogen (Kunene et al
In this study, Lactobacillus plantarum 6 ZKLFK
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MATERIALS AND METHODS Preparation of Sorghum Flour
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Sorghum Flour Fermentation
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Enumeration of Bacteria Population
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Chemical Analysis
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Proteolytic Activity Measurement
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RESULTS AND DISCUSSION
Bacterial Population During Sorghum Fermentation
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Correira et alUHSRUWHGWKDWVRUJKXPIHUPHQWHG
ZLWKLactobacillus brevis had higher reducing sugar content
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simultaneously. Proteolytic attack to the proteins could make starch more accessible to bacterial amylases resulted in higher UHGXFLQJVXJDUFRQWHQW(ONKDOLIDet alVXJJHVWHGWKDW
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CONCLUSIONS
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