Development of Instant Microbial Starter for Production of Fermented Cassava Flour: Effect of Vacuum Drying Temperature, Carrier Media, and Storage Temperature
DOI:
https://doi.org/10.5614/j.eng.technol.sci.2018.50.6.6Keywords:
Carrier, cassava, fercaf, fermentation, microorganism, starter, storage, vacuum drying,Abstract
Cassava is an important crop for tropical countries such as Nigeria, Brazil, Thailand, and Indonesia. The potential utilization of cassava in the food industry can be enhanced by processing cassava into fermented cassava flour (fercaf), which has been shown to have a neutral color and aroma as well as low cyanogenic content. The use of specific microbial starter in the cassava chip fermentation for fercaf production will direct the fermentation process, maintaining a high quality of the produced flour. Thereby, the availability of an easy-to-use microbial starter is important for the production of fermented cassava flour. The aim of this study was to evaluate vacuum drying methods in the preparation of microbial starter for fermented cassava flour production. In particular, the effects of carrier media, drying and storage temperature on cell viability in dry starter were tested. The results showed that different methods should be applied to different microbial species. Bacillus subtilis and Aspergillus Oryza should be prepared using fercaf as the carrier media at a drying temperature of 55 C, whereas Lactobacillus plantarum starter should be prepared using skim milk as the carrier media at a drying temperatur of 40C. Apart from B. subtilis, the starters should be stored in a refrigerator.Downloads
References
BPS (Statistics Indonesia), Productivity of Cassava, www.bps.go.id, 2015, accessed on 16 September 2017. (Text in Indonesian)
Kresnowati, M.T.A.P., Bindar, Y., Aliwarga, L., Lestari, D., Prasetya, N. & Tanujaya, A., Effects of Retting Media Circulation and Temperature on the Fermentation Process in Soft Texture and Low Cyanogenic Content Cassava Flour Production, ASEAN Journal of Chemical Engineering, 14(2), pp. 67-76, 2014.
Meitha, A., Bindar, Y. & Kresnowati, M.T.A.P., Effects of Cassava Chips Fermentation Conditions on the Produced Flour Properties, ASEAN Journal of Chemical Engineering, 16(1), pp. 50-58, 2016.
Brauman, A., Keleke, S., Malonga, M., Miambi, E. & Ampe, F., Microbiological and Biochemical Characterization of Cassava Retting, a Traditional Lactic Acid Fermentation for Foo-foo (Cassava Flour) Production, Applied Environmental Microbiology, 62(8), pp. 2854-2848, Aug. 1996.
Kresnowati, M.T.A.P., Listianingrum, Zaenuddin, A. & Trihatmoko, K., The Effects of Microbial Starter Composition on Nutritional Contents of Fermented Cassava Flour, AIP Proceeding, 1669, International Conference of Chemical and Material Engineering, 2015 .
Martin, M.J., Lara-Villoslada, F., Ruiz, M.A. & Morales, M.E., Microencapsulation of Bacteria: A Review of Different Technologies and Their Impact on the Probiotic Effects, Innovative Food Science and Emerging Technologies, 27, pp. 15-25, 2015.
Burhan, K.H., Ricky, Rudly, C. & Kresnowati, M.T.A.P., Evaluation of Solid State Fermentation and Conventional Oven Drying for Development of Microbial Starter for Fermented Cassava Flour Production, Proceeding of International Seminar on Chemical Engineering in conjunction with Seminar Teknik Kimia Soehadi Reksowardojo (STKSR) 2017, pp. 185-192, 2017.
Berny, J.F. & Hennebert, G.L. Viability and Stability of Yeast Cells and Filamentous Fungus Spores during Freeze-Drying: Effects of Protectants and Cooling Rates, Mycologia, 83(6), pp. 805-815, 1991.
Antara, N.S., Trisna, I P.G.U.S. & Suter, I K., Production of Urutan Inoculum Powder from Pediococcus Acidilactici U318 Pure Culture with Various Fillers, Agrotekno, 15(1), pp. 1-4, 2009. (Text in Indonesian)
Potts, M., Desiccation Tolerance of Prokaryotes, Microbial Rev, 58(4), pp. 755-805, Dec. 1994.
Jordan, K.N. & Cogan, T.M., Heat Resistance of Lactobacillus spp. Isolated from Cheddar Cheese, Letters in Applied Microbiology, 29, pp. 136-140, 1999.
Wang, Y.C., Yu, R.C. & Chou, C.C., Viability of Lactic Acid Bacteria and Bifidobacteria in Fermented Soymilk after Drying, Subsequent Rehydration and Storage, Int Journal Food Microbiol, 93(2), pp. 209-217, Jun. 2004.
Santivarangkna, C., Kulozik, U. & Foerst, P., Inactivation Mechanisms of Lactic Acid Starter Cultures preserved by Drying Process, J. Appl. Microbiol., 105(1), pp. 1-13, Jul. 2008.
