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All Journal Indonesian Food and Nutrition Progress
Giyarto Giyarto
Jember University
Agriculture, Biological Sciences & Forestry

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Growth of Lactobacillus paracasei SNP-2 in Peanut Milk and Its Survival in Fermented Peanut Milk Drink During Storage Tyas Utami; Giyarto Giyarto; Titik F. Djaafar; Endang S. Rahayu
Indonesian Food and Nutrition Progress Vol 13, No 1 (2014)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.116

Abstract

Fermentation of peanut milk added with various sucrose concentrations using candidate probiotic strain of Lactobacillus paracasei SNP-2 was investigated, and the lactic acid bacteria survival during storage of the fermented peanut milk drinks were also studied. Peanut milk fermentations were carried out at 37°C for 18 h. It was found that peanut milk without addition of sucrose could support the growth of L. paracasei SNP-2, but not the production of lactic acid. Fermentation of peanut milk with addition of 2-10% sucrose significantly increased the production of lactic acid. The numbers of lactic acid bacteria showed no marked reduction in the fermented peanut milk drinks during storage at 4°C for 21 days, still sufficiently high to exert beneficial probiotic effects in the host. Fermented peanut milk drink using L. paracasei SNP-2 can be used as a non-dairy probiotic product.
Co-Authors Endang S. Rahayu Titik F. Djaafar Tyas Utami