The Producing of Fermented Milk as an Application of Alternative Halal Culture Medium for the Growth of Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophilus

Abstract

Abstract The halal food industry is increasing in conjunction with the world’s Muslim population growth. Microbial bioprocess-based is an option for producing a wide range of high-quality and nutritional foods. This study aimed to evaluate fermented milk using Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophilus as starter cultures propagated on halal media. The catfish was used as the primary raw material for preparing peptone to formulate the halal medium. The papain enzyme was occupied during the hydrolysis process of peptone extraction. Experimental studies used a completely randomized design (CRD) with four treatments and four replications. The treatment in this study was to produce fermented milk with the concentration of starter cultures 3, 5, 7, and 9% (V/V). The ratio of L. plantarum TMW 1.1623 and S. thermophilus is 1:1. The results indicated that the starter concentration of the cultures significantly affects the pH, titratable acidity, Viscosity, total sugar, and total lactic acid bacteria (LAB) of fermented milk. The best quality fermented milk was obtained with a 9% culture starter of L. plantarum TMW 1.1623 and S. thermophilus. The pH was 4.88, total acid 0.74%, total sugar 0.53%, viscosity 1043.17cP, and total LAB 11.49 log CFU/mL.