Aspek Pembuatan dan Pemeliharaan Kultur Starter Pikel Jahe

Abstract

Processing and maintenance of culture of Lactobacillus brevis and Lactobacillus plantarum were studied in this study. The initial study indicated that after incubation for 8 hour at 37°C both L. brevis and L. plantarum were in the end of log phase. The optimum pH for L. brevis fluctuated between 6.5-7.5 and for L. plantarum fluctuated between 5.0 - 6. O. From the Frst stage in the main study it was showed that the best medium for L. brevis and L. plantarum growth was Tomato Juice Yeast Extract Milk. In the second stage it was shown that the specific growth rate of L. brevis and L. plantarum were decreased during storage. The difference of storage temperature was not detennined for L. brevis growth but for L. plantarum was better stored in 10°C. The longer starter culture was stored, the higher the pH (its lactic acid become lower). Moreover, the soluble solid became lower and the pickle became harder. It was obtained that by using starter culture in ginger pickle process, the pH of brine became lower and the lactic acid contained in ginger pickle became higher than those parameters in ginger pickle which was made spontaneously. By using dry culture starter, the lac tid acid was lower than it was in ginger pickle which made by using liquid culture starter.