AKTIVITAS PROTEOLITIK BAKTERI ASAM LAKTAT DALAM FERMENTASI SUSU KEDELAI [Proteolytic Activities of Lactic Acid Bacteria in Fermentation of Soymilk]

  • . Yusmarini Program Studi Teknologi Hasil Pertanian, Universitas Riau
  • R. Indrati Fakultas Teknologi Pertanian, Universitas Gadjah Mada
  • T. Utami Fakultas Teknologi Pertanian, Universitas Gadjah Mada
  • Y. Marsono Fakultas Teknologi Pertanian, Universitas Gadjah Mada
Keywords: fermented soymilk, lactic acid bacteria, proteolysis

Abstract

Some lactic acid bacteria (LAB) strains had been isolated from spontaneously fermented soymilk which have proteolytic system. The purpose of this research was to study ability of isolates in fermentation of soymilk. The changes in bacterial growth, pH, titrable acidity, and proteolytic activities during fermentation were examined. Isolates of Lactobacillus plantarum 1 R.1.3.2; L. plantarum 1 R.11.1.2 and L. acidophilus FNCC 0051 (as a control) were capable growing in soymilk. The results indicated that initial pH of soymilk was 6,6 and decreased to 4,6 after fermentation and titrable acidity of 0.11 increased to 0.34 after fermentation. The proteolytic activities were 0.352 U/ml – 0.468 U/ml. The electrophoretic pattern of the proteins showed changes during fermentation of soymilk.

Published
2010-12-22
How to Cite
Yusmarini, ., Indrati, R., Utami, T., & Marsono, Y. (2010). AKTIVITAS PROTEOLITIK BAKTERI ASAM LAKTAT DALAM FERMENTASI SUSU KEDELAI [Proteolytic Activities of Lactic Acid Bacteria in Fermentation of Soymilk]. Jurnal Teknologi Dan Industri Pangan, 21(2), 129. Retrieved from https://journal.ipb.ac.id/index.php/jtip/article/view/3409