Lactic acid bacteria and their roles in food industries in Indonesia
Rahayu, E.S. (Gadjah Mada Univ., Bulaksumur, Yogyakarta 55281 (Indonesia). Faculty of Agricultural Technology)
Lactic acid bacteria have been involved in food industries in several ways. Their capabilities in lowering pH due to the lactic acid produced could give a beneficial effect to the fermented product. Low pH will give more stable product; and metabolites, which produced during fermentation, will improve flavor, aroma, and texture of the product. Indonesia has many kind of fermented foods from plant and animal material which mostly done by natural/traditional processes. Lactic acid bacteria, which involved in this fermentation usually naturally, occur in the raw material used for fermentation. Ragi tape is one of the starter cultures, which contains a high number of lactic acid bacteria beside amylolytic yeast/mold. This starter culture is used to ferment steamed cassava or sticky rice to produce tape. Tempe (fermented steamed soybean) originally from Indonesia which exists all over the country is made through two distinct fermentation steps, first is acidification during soaking where lactic acid bacteria play important role, followed by fungal fermentation. Other fermented foods, which lactic acid bacteria involved, are salting fruits, vegetables, fish, and fermented milk. Research on the development of lactic acid bacteria and their products for other industrial purposes such as bacteriocins for food biopreservative and biomass of these bacteria as probiotic agent have been carried out
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Este registro bibliográfico ha sido proporcionado por University of the Philippines at Los Baños