Survival of Lactobacillus plantarum dad 13 in probiotic cheese making

Abstract

Abstract Lactobacillus plantarum Dad 13 is a group of Lactic Acid Bacteria, which was isolated from “Dadih” (traditional fermented buffalo milk) has known as indigenous probiotic from Indonesia. Probiotics are defined as living microorganisms and have health benefits with consumption for use as a supplement of food with the amount of cell viability at least 108 cells. L. plantarum frequently used as a starter in probiotic drink, especially in fermented milk. Milk is a valuable source of nutritional substances with the composition of water, protein, fat, sugars, mineral salts, vitamins, and enzymes for the living of microorganisms. To study the potential of L. plantarum Dad 13 in milk, we present an updated inventory of L. plantarum Dad 13 used in milk to making cheese. These we are applied L. plantarum Dad 13 to produce lactic acid for making curds. Combination treatment of biomass production used for cheese making that was biomass production using coconut water and MRS medium. The different combinations of a medium can influence the biomass viability of L. plantarum Dad 13 in cheese. The result showed that the viability of L. plantarum Dad 13 in cheese using two kinds of media during the production of biomass (i.e., coconut water and MRS) were almost similar during two months of storage, that was 103 cfu/g. They decreased on viability after two-month storage was about 3 log cycles. The result showed that viable the cell of L. plantarum Dad 13 in this cheese did not agree with the criterion of a minimum of 106 – 108 cfu/g viable cells as a probiotic product. Overall, local isolates of L. plantarum Dad 13 can be applied in the process of cheese making.