Lactobacillus plantarum as Biopreservative Agent in Paneer for Dietary Food of Diabetic and Coronary Heart Disease Patients
Abstract: Paneer is a food
product that is obtained by heating milk followed by acid coagulation. It is
known as a diet food that is recommended for diabetic and coronary heart
disease patients. A relatively shorter shelf life of paneer is considered to be
a major hurdle in its production. The present preliminary study was conducted
to determine antibacterial activity of Lactobacillus plantarum against
Eschericia coli and Bacillus cereus, to develop it as biopreservative agent in
paneer before using it for dietary food of diabetic and coronary heart disease
patients in next clinical study. The antibacterial activities were tested through
Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration
(MBC) using microdilution well method. Biopreservative activity in paneer was
tested using total plate count method based on time and temperature variations.
Result showed that Lactobacillus plantarum inhibited Bacillus cereus and
Eschericia coli with MIC of 3125 and 1562.5 μg/mL whereas MBC was in a value of
>6250 and >3125 μg/mL, respectively. As a biopreservative agent, addition
of Lactobacillus plantarum to paneer showed no bacterial growth until 7 days in
room temperature and 9th day in cold temperature. It is concluded that
Lactobacillus plantarum could be used as a natural biopreservative agent for
extending the shelf life of paneer. The paneer with addition of Lactobacillus
plantarum as biopreservative will then be consumed by diabetic patient and
coronary heart patients in next clinical study.
Keywords: Biopreservative;
Lactobacillus plantarum; MBC; MIC; Paneer
Penulis: Marlia Singgih,
Kanaka L. Ahsogan, Irma M. Puspitasari, Sophi Damayanti
Kode Jurnal: jpfarmasidd170017
