Kualitas Mikrobiologi Sosis Fermentasi Daging Sapi dan Domba yang Menggunakan Kultur Kering Lactobacillus plantarum 1B1

Abstract

Lactic acid bacteria of Lactobacillus plantarum 1B1 species was isolated from fresh beef and used as dried starter culture fermented sausage (salami). Dried starter culture was stored at 100C for 0 (control), 15, 30 and 45 days to evaluate the starter viability and its effect on microbiological charasteristics of beef and mutton fermented sausages. Initial viability of dried starter culture of L. plantarum was 7.08 x 10¹² CFU/g. There was no alteration (P>0.05) in viability (5.33 x 10¹² CFU/g) during 15 days storage. The population significantly decreased (P<0.01) to 4.55 x 10⁸ CFU/g and 3.00 x 10⁸ CFU/g during 30 and 45 days storage, respectively. Mutton salami had higher average total bacterial count than beef salami. Both salami had constant lactic acid population at more than 10 log10 CFU/g during 15 days dried culture storage and decreased significantly (P<0.01) during 30 and 45 days dried culture storage at less than 9 log<sub>10>/sub> CFU/g. Dried culture L. plantarum could reduce the quantity of Staphylococcus aureus during 15 days storage, but neither for 30 days nor 45 days storage. Average total coliform increased from 0 days to 15 days storage at less than 0,03 CFU/g to 0.93 x 10² CFU/g, but the number of coliform decreased on 30 days storage at less than 0.03 CFU/g and increased on 45 days storage at 1.2 x 10³ CFU/g. Both salami had negative number of Salmonella.

Key words: salami, dried starter culture, Lactobacillus plantarum 1B1, storage time</sub>