Evaluation of Spontaneous and Controlled Fermentation using Different Starter Cultures for Lactic Acid Fermentation of Cilibangi
Fermented chili mash is traditionally prepared by spontaneous fermentation which takes about 1-48 month. This study was conducted to identify and characterize LAB from two sources; autochthonous (isolated from two months pre-fermented chili mash) and allochthonous (isolated from raw milk and home-ma...
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my-usim-ddms-12721 |
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uketd_dc |
| institution |
Universiti Sains Islam Malaysia |
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USIM Institutional Repository |
| language |
English |
| topic |
Fermented chili mash fermentation chilibangi |
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Fermented chili mash fermentation chilibangi Shahidah Md. Nor Evaluation of Spontaneous and Controlled Fermentation using Different Starter Cultures for Lactic Acid Fermentation of Cilibangi |
| description |
Fermented chili mash is traditionally prepared by spontaneous fermentation which takes about 1-48 month. This study was conducted to identify and characterize LAB from two sources; autochthonous (isolated from two months pre-fermented chili mash) and allochthonous (isolated from raw milk and home-made yogurt) for their odor characteristics and acceptability using quantitative descriptive analysis (QDA) and hedonic test on fermented chili mash. QDA test revealed that the panellists preferred fermented chili mash that produced intense sourness, sweet, flowery and fruity smell. The chilies were either pre-pasteurized at 80°C for 15 min or non-pasteurized prior to LAB inoculation.Three from six LAB isolates showed desirable odor characteristics and were identified as Lactobacillus plantarum AU2, L.plantarum ALOI and L. pentosus ALO2 using API 50CHL and PCR 16S Rdna methods. These three LABs were further evaluated for their survival, changes in Ph and titratable acidity during 28 days fermentation of fermented chili mash at 35°C. All LABs survived well in both pre-pasteurized and non-pasteurized fermented chili mash (10ᶝ CFU/ml) after 28 days fermentation.Pre-pasteurization of fermented chili mash decreased the mold and yeast count, while inoculation with L.plantarum ALO1 and L.pentosus ALO2 inhibited the growth of mold and yeast. Inoculation of LAB caused significantly rapid reduction in Ph (p˂0.05) and increased in lactic acid content after 7 days fermentation of chili mash as compared to spontaneous fermentation. Qualitatively, volatile organic compound (VOC) is dependent on LAB strains inoculated and ethanol was most abundant compound present in fermented chili mash as detected by static head-space GCMS.In conclusion, inoculation of L. pentosus ALO2 was able to accelerate the fermentation proses and produced acceptable odor characteristics of fermented chili mash as early as 7 days of fermentation. |
| format |
Thesis |
| author |
Shahidah Md. Nor |
| author_facet |
Shahidah Md. Nor |
| author_sort |
Shahidah Md. Nor |
| title |
Evaluation of Spontaneous and Controlled Fermentation using Different Starter Cultures for Lactic Acid Fermentation of Cilibangi |
| title_short |
Evaluation of Spontaneous and Controlled Fermentation using Different Starter Cultures for Lactic Acid Fermentation of Cilibangi |
| title_full |
Evaluation of Spontaneous and Controlled Fermentation using Different Starter Cultures for Lactic Acid Fermentation of Cilibangi |
| title_fullStr |
Evaluation of Spontaneous and Controlled Fermentation using Different Starter Cultures for Lactic Acid Fermentation of Cilibangi |
| title_full_unstemmed |
Evaluation of Spontaneous and Controlled Fermentation using Different Starter Cultures for Lactic Acid Fermentation of Cilibangi |
| title_sort |
evaluation of spontaneous and controlled fermentation using different starter cultures for lactic acid fermentation of cilibangi |
| granting_institution |
Universiti Sains Islam Malaysia |
| url |
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my-usim-ddms-127212024-05-29T18:23:37Z Evaluation of Spontaneous and Controlled Fermentation using Different Starter Cultures for Lactic Acid Fermentation of Cilibangi Shahidah Md. Nor Fermented chili mash is traditionally prepared by spontaneous fermentation which takes about 1-48 month. This study was conducted to identify and characterize LAB from two sources; autochthonous (isolated from two months pre-fermented chili mash) and allochthonous (isolated from raw milk and home-made yogurt) for their odor characteristics and acceptability using quantitative descriptive analysis (QDA) and hedonic test on fermented chili mash. QDA test revealed that the panellists preferred fermented chili mash that produced intense sourness, sweet, flowery and fruity smell. The chilies were either pre-pasteurized at 80°C for 15 min or non-pasteurized prior to LAB inoculation.Three from six LAB isolates showed desirable odor characteristics and were identified as Lactobacillus plantarum AU2, L.plantarum ALOI and L. pentosus ALO2 using API 50CHL and PCR 16S Rdna methods. These three LABs were further evaluated for their survival, changes in Ph and titratable acidity during 28 days fermentation of fermented chili mash at 35°C. All LABs survived well in both pre-pasteurized and non-pasteurized fermented chili mash (10ᶝ CFU/ml) after 28 days fermentation.Pre-pasteurization of fermented chili mash decreased the mold and yeast count, while inoculation with L.plantarum ALO1 and L.pentosus ALO2 inhibited the growth of mold and yeast. Inoculation of LAB caused significantly rapid reduction in Ph (p˂0.05) and increased in lactic acid content after 7 days fermentation of chili mash as compared to spontaneous fermentation. Qualitatively, volatile organic compound (VOC) is dependent on LAB strains inoculated and ethanol was most abundant compound present in fermented chili mash as detected by static head-space GCMS.In conclusion, inoculation of L. pentosus ALO2 was able to accelerate the fermentation proses and produced acceptable odor characteristics of fermented chili mash as early as 7 days of fermentation. Universiti Sains Islam Malaysia 2016-01 Thesis en https://oarep.usim.edu.my/handle/123456789/12721 https://oarep.usim.edu.my/bitstreams/ccc4f456-3da8-45bc-9b3f-9f335015e149/download 8a4605be74aa9ea9d79846c1fba20a33 https://oarep.usim.edu.my/bitstreams/d6d1acf0-78de-4925-8356-efb4e75491e4/download 87c08c1d20d445ebf10ab8ce9c016bca https://oarep.usim.edu.my/bitstreams/b47389f1-0f29-4639-8576-7358f406323a/download d03638ef528cd3e3af30b283ce51b964 https://oarep.usim.edu.my/bitstreams/84233ac2-ecdc-4aed-adf1-643cb2f3037f/download 3b973df8f707b678fca7bcf96df8cb5a https://oarep.usim.edu.my/bitstreams/dcdaea6c-5d0e-496c-81cf-d15e58fef49b/download 06bf7db05c38773e972442384b22765a https://oarep.usim.edu.my/bitstreams/e021d977-47b0-429e-8adb-9972c1af2d6d/download 49f28b316eb0896c848a0048a7ecab9d https://oarep.usim.edu.my/bitstreams/9a44300f-4808-448a-9bf1-9efe4006a5cf/download f1d8e1ef317788d0865fa553be01e19f https://oarep.usim.edu.my/bitstreams/b7d5808d-9694-4bec-ab35-98058e1cc692/download 6bdc707fe73268408b5e15c3a2b74bb1 https://oarep.usim.edu.my/bitstreams/26629efd-423e-4cc0-b52e-c36f1881ffa2/download 9204825b473e911330b8560628ba47d0 https://oarep.usim.edu.my/bitstreams/a33cf7fa-7ae6-4911-a4e5-d25113a4bdcf/download e236d99843f483c2525c976a62c3accc https://oarep.usim.edu.my/bitstreams/98ef632e-aa5d-4177-9eae-fd3686e9c490/download 68b329da9893e34099c7d8ad5cb9c940 https://oarep.usim.edu.my/bitstreams/e531021b-36b6-443e-a450-a4868e0fe2ee/download 24e648839aa31918bceb936aff170ec0 https://oarep.usim.edu.my/bitstreams/472abbd3-9f37-432c-8980-9e50eed9b79d/download 2228e977ebea8966e27929f43e39cb67 https://oarep.usim.edu.my/bitstreams/4e3d4cd4-29a5-4c20-abff-15cc88bc54f4/download 4d2e38c48c39eebf43fd2162ffceedf7 https://oarep.usim.edu.my/bitstreams/42fdc192-8afe-4590-8f76-3ba00de6f5a7/download 48b012ab8bc20a1da2bfe3249367e5f4 https://oarep.usim.edu.my/bitstreams/15563bbf-9d34-4042-869e-e1819a3baccc/download 4d2e38c48c39eebf43fd2162ffceedf7 https://oarep.usim.edu.my/bitstreams/f16d9835-52fe-4a8b-9a15-cd685cf84f03/download 4d2e38c48c39eebf43fd2162ffceedf7 https://oarep.usim.edu.my/bitstreams/f06e6a67-82ab-4771-b411-fb50eba86bf5/download e1c06d85ae7b8b032bef47e42e4c08f9 https://oarep.usim.edu.my/bitstreams/fa41e3a3-a010-4fc1-8b11-b12a24218e45/download 48b012ab8bc20a1da2bfe3249367e5f4 Fermented chili mash fermentation chilibangi |