Physical and microbiological properties of sausage with addition of crude bacteriocin supernatant Lactobacillus fermentum L23 in cold storage

• Published in: IOP conference series. Earth and environmental science Vol. 454; no. 1; pp. 12095 - 12101
• Main Authors: Melia, S, Purwati, E, Kurnia, Y F, Ferawati, Aisyah, E, Agazi, G S
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.02.2020
• Subjects: Bacteriocins; Cold storage; Lactobacillus fermentum; Moisture content; pH effects; Sausages; Water content
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/454/1/012095

The purpose of this study was to determine the physical and microbiological properties of sausages with the addition of crude bacteriocin supernatant Lactobacillus fermentum L23 stored at cold temperatures. Research used a completely randomized design (CRD) 4x3 factorial pattern with 2 replications as a group. Factor A was application of bacteriocin concentration which consists of 4 levels, namely A1: 0%, A2: 3%, A3: 6%, A4: 9%. Factor B was the storage time at cold temperatures, namely B1: 0 days, B2: 6 days, B3: 12 days. The results showed that there was a significant interaction (P<0.05) on differences in the addition of bacteriocin supernatant concentration and storage time in cold temperatures, against total aerobic bacterial colonies, but there was no interaction (P>0.05) on moisture content and the pH value of sausages. Factor A can have a significant effect on the pH of the sausage, while factor B can have a significant effect on the moisture content of sausage. The conclusion of this study is that the best bacteriocin supernatant concentration for sausages is 6% and storage time in cold temperatures for 6 days with 62.52% moisture content, pH 5.75 and total plate count 4 x 103 CFU/g.