Studies On Freezing and Frozen Storage Of Lactic Bacteria Isolated from Dadih For Producing Starter Culture

Abstract

Dadih is a traditional fermented milk of West Sumatra - Indocesia, fermented in bamboo tube. Some srains of lactic acid bacteria isolated fiom Dadih possess probiotic properties; hence, it is important to study the effect of preservation of the lactic acid culture on their viability and biochemical properties during frozen storage. Four strains of lactic acid bacteria isolated from Dadih which have good antimutagenic properties are Lactococcus Iactis subsp lactis R-22, Leuconostoc pmamesenteroides R-5 1, Lactobacillus casei subsp casei R-52 and Leuconostoc paramesenteroides R-62. The lactic culture were preserved by fieezing at -20°C by different freezing methods, frozen in deep freezer (slow fieezing) and frozen in dry ice-ethanol mixture (fast freezing).