The Effect of L. plantarum SN13T addition on pH, titratable acidity and total lactic acid bacteria in skim milk starters

The Effect of L. plantarum SN13T addition on pH, titratable acidity and total lactic acid bacteria in skim milk starters

This study aimed to investigate whether adding Lactobacillus plantarum SN13T to skim milk starters affected the pH, Titratable Acidity, and total lactic acid bacteria (LAB) counts. In this study, the concentrations of L. plantarum SN13T were increased by A (3%), B (4%), C (5%), and D (6%). The stati...

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Veröffentlicht in:IOP conference series. Earth and environmental science 2024-05, Vol.1341 (1), p.12029
Hauptverfasser: Melia, S, Aritonang, SN, Juliyarsi, I, Setiawan, RD, Supadil, D
Format: Artikel
Sprache:eng
Schlagworte:
Acidity
and starter
Bacteria
fermented milk
Lactic acid
Lactic acid bacteria
Milk
pH effects
probiotics
Skim milk
Starters
Statistical analysis
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Zusammenfassung:This study aimed to investigate whether adding Lactobacillus plantarum SN13T to skim milk starters affected the pH, Titratable Acidity, and total lactic acid bacteria (LAB) counts. In this study, the concentrations of L. plantarum SN13T were increased by A (3%), B (4%), C (5%), and D (6%). The statistical analysis results showed that adding L. plantarum SN13T as a bacterial culture in the manufacture of skim milk starter with significant effect (P
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/1341/1/012029