Development of Fermented Mare’s Milk Using Mixed Probiotic Cultures
Abstract: Mare’s milk has good
nutrient composition for human being in the form of natural milk or milk
products. It can be used to replace cow’s milk, especially in the regions
outside of Java Island which are rarely found dairy cow. This study had an
objective to develop fermented mare’s milk by using mixed cultures of probiotic
bacteria i.e. Lactobacillus acidophilus (A), Bifidobacterium longum (B), and
Lactobacillus casei (C). The cultures of two probiotic bacteria AB and BC had
been developed as well as three probiotic bacteria ABC culture. The mixed
cultures (AB, BC and ABC) were prepared in single culture then cultivated in
mixed culture as total 10% v/v of mare’s milk used and was incubated at 39°C
for 9 h. The pH, acidity and bacterial count, each of them was analyzed in
every 3 h of incubation time, while the organic acid and sensory tests were
conducted at the end of 9 h of incubation. The results showed that the growth
of mixed probiotic bacteria culture BC and ABC had better pH value that was
around 3 compared with AB around 4.5. This showed that the cooperation between
bacteria was different in each different combinations. The number of bacteria
also increased sharply between 3-6 h of incubation time and 6-9 incubation time
(AB and BC) along with the increased lactic acid, but the acetic acid decreased
from 1750 mg/L to 1500 mg/L. The result of sensory test showed low
acceptability of trained panelists. It is concluded that mixed cultures, using
two or three probiotic bacteria (L. acidophilus, B. longum, and L. casei) could
grow in mare’s milk. The change of the biochemical patterns indicated a
commensalism cooperation among bacteria used. It was therefore the fermented
mare’s milk using these probiotic bacteria were not well accepted by entrained
panelists.
Author: Tridjoko Wisnu Murti,
Eni Robiyati, H. L. Jundi, F. Ramadhani, B. Rustamadji, Y. Y. Suranindyah
Journal Code: jppeternakangg160014
