Microbiological Quality of Salami Fermented by Culture Combination of Lactic Acid Bacteria (LAB) with Probiotic Potential

Abstract

Salami is one of innovation products of meat processing wich use Lactic Acid Bacteria (LAB) as starter culture. LAB can ferment carbohydrate into lactic acid. Lactic acid of the fermented product can decrease pH value and water activity (aw), it can inhibit the the growth of spoilage and pathogenic bacteria. The use of LAB starter culture was had potential as probiotic could give good effect for the gastrointestinal tract. The research was divided into two steps. First step was culturing the LAB starter cultures on the skim milk medium and second was making of salami and microbiology quality tested. Randomized completely design was use as experimental design with three times replication and T-student test was used for data analysis. The treatment on this research was combination of LAB that added to be culture starter of probiotic salami. Combination of Lactobacillus spp. 1A5 and L. fermentum 2B4 as first treatment, whereas the combination of Lactobacillus spp. 1A5 and L. fermentum 2B2 as second treatment. Total LAB, TPC, quantitative analysis of Staphylococcus aureus and Escherichia coli was determined as microbiological characteristics. The result of microbiological test for salami on the first treatment were 10.10±0.26 log10 CFU/g for total LAB, 14.55±1.73 log10 CFU/g for TPC, 6.270±0.43 log10 CFU/g for Staphylococcus aureus, and 2.90±0.73 log10 CFU/g for Escherichia coli. Whereas for the second treatment were 10.56±0.89 log10 CFU/g for total LAB, 12.87±0.27 log10 CFU/g for TPC, 5.84±0.29 log10 CFU/g for Staphylococcus aureus, and 2.19±0.26 log10 CFU/g for Escherichia coli. The result showed there was no significant different (P>0,05) between treatments.

Salami merupakan produk inovasi teknologi pengolahan daging melalui fermentasi dengan penambahan bakteri asam laktat sebagai kultur starter. Bakteri asam laktat dapat mengubah karbohidrat menjadi asam laktat. Produksi asam laktat oleh kultur starter dapat mengakibatkan penurunan pH dan aktivitas air (aw) produk. Nilai pH dan aw yang rendah dapat menghambat pertumbuhan bakteri perusak dan patogen dalam produk, sehingga umur simpan produk menjadi lebih panjang. Penggunaan kultur starter bakteri asam laktat yang berpotensi sebagai probiotik diharapkan dapat memberikan efek yang positif bagi saluran pencernaan. Bakteri asam laktat yang digunakan pada penelitian ini merupakan bakteri yang mampu bertahan hidup pada kondisi pH 2, 2,5, 3,2 dan 7,2 serta kondisi garam empedu 0,5% dan 0,3%, yaitu bakteri asam laktat Lactobacillus spp 1A5, L. fermentum 2B4 dan L. fermentum 2B2. Penelitian ini bertujuan untuk mengetahui kualitas mikrobiologi salami berdasarkan kombinasi kultur starter. Penelitian ini dilaksanakan pada bulan Februari hingga Agustus 2008 di Bagian Ruminansia Besar dan di bagian Ilmu Produksi Ternak Perah, Fakultas Peternakan, Institut Pertanian Bogor.