* Corresponding Author
Fermentation of Jack Bean Milk Using Three Selected Lactic Acid Bacteria and Their Antioxidant Properties
https://doi.org/10.22146/ifnp.66158 Ika Purnama Sari(1), Muhammad Nur Cahyanto(2), Tyas Utami(3*)
(1) Department of Food Science and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta
(2) Department of Food Science and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta
(3) Department of Food Science and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta
(*) Corresponding Author
Abstract
The aims of this research were to evaluate the ability of three strains of lactic acid bacteria as starter culture for jack bean milk fermentation and to study their chemical and functional properties. Fermentations were carried out at 37 ℃ for 24 h for each strain of Lactobacillus plantarum WGK 4, Streptococcus thermophilus Dad 11, and Lactobacillus plantarum Dad 13. Cell growth, titratable acidity (TA), pH, β-glucosidase activity, and total phenolic content (TPC) were monitored every six hours. Quantification of isoflavones was determined using Ultra Fast Liquid Chromatography (UFLC). The antioxidant properties were investigated using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. The result showed that all three LAB strains grew well in jack bean milk to 9.15-9.26 log CFU/ml, produced acid, and decreased the pH from 6.54 to 4.71-5.00 after 24 h fermentation. During fermentation, all three LAB strains could produce β-glucosidase (27.08-27.18 mU/ml) and released aglycones content in jack bean milk (3.71- 4.02 µg/g daidzein and 9.00-10.26 µg/g genistein). TPC and DPPH radical scavenging activity increased 1.1-1.4 fold and 1.4 fold (30-42%), respectively. The results indicate all three LAB strains have a similar ability to increase antioxidant properties and potentially be good starter cultures for jack bean milk fermentation.
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DOI: https://doi.org/10.22146/ifnp.66158
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Indonesian Food and Nutrition Progress (print ISSN 0854-6177; online ISSN 2597-9388) is published by the Indonesian Association of Food Technologists in collaboration with the Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.
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