Characteristic of Lamb Sausages Fermented by Indonesian Meat-Derived Probiotic, Lactobacillus plantarum IIA-2C12 and Lactobacillus acidophilus IIA-2B4
ABSTRACT: Probiotic is a group
of microorganism, mainly from lactic acid bacteria (LAB), widely used to increase
functionality of various foodstuffs, including lamb which was limited by its
goaty odor and short life issue. This study aimed to evaluate the
characteristic of lamb sausages fermented by either Lactobacillus plantarum
IIA-2C12 or L. acidophilus IIA-2B4 isolated from local catle in Indonesia, and stored
for 21 days at low temperature (4oC). Fermented lamb sausages were made with
the addition of L. plantarum IIA-2C12 and L. acidophilus IIA-2B4 with three
replications. The result showed that pH value, protein, and cholesterol
contents of the sausages with addition of L. acidophilus IIA-2B4 were higher
(P<0.05) than that of L. plantarum IIA-2C12. Meanwhile, the sausage
fermented with L. plantarum IIA-2C12 had higher titratable acid (TA) value,
texture, and the content of fat, carbohydrate, tyrosine, lysine, myristoleic
(C14:1), pentadecanoic (C15:0), heneicosanoic (C21:0) and cis-11-eicosatrienoic
(C20:1) as compared to that of L. acidophilus 2C12-2B4. Final population of LAB
in the sausage fermented by L. plantarum IIA-2C12 was also higher than that of
L. acidophilus IIA-2B4, yet both can be categorized as a probiotic. The
differences between characteristics of the physicochemical traits and microbiological
quality of the sausage fermentation associated with the addition of L.
plantarum IIA- 2C12 or L. acidophilus IIA-2B4. The 21 days of storage at cold
temperatures with probiotics addition could extend shelf life and maintain
quality of fermented sausage.
Key words: fermented lamb
sausages characteristic, Lactobacillus acidophilus IIA-2B4, Lactobacillus plantarum
IIA-2C12, probiotic
Author: N. B. Sulaiman, I. I.
Arief, & C. Budiman
Journal Code: jppeternakangg160002
