Evaluation on Potency of Green Chinesse Leaf (Brassica juncea L) Juice Fermented by Lactic Acid Bacteria Isolated from Breast Milk as Wet Noodles Preservatives

Abstract

Wet noodles generally produced by home industries and small scale industries. Due to chemical characteristics of wet noodles, this product undergoes spoilage quickly. This has stimulated the use of preservatives to prolong shelf life of wet noodles. Unfortunately, the lack of knowledge and awareness of wet noodles producers has caused the use of illegal substances to preserve wet noodles. The purpose of this study was to evaluate the antimicrobial activity of green Chinesse leaf fermented by lactic acid bacteria isolated from breast milk and its potency as wet noodles preservatives. Four lactic acid bacteria isolated from breast milk. namely Lactobacillus rhamnosus R21, L. rhamnosus R33. L. pentosus R13 and L. pentosus A 7 were used in this study. The media use to grow the lactic acid bacteria was juice of green Chinese leaf (Brassica juncea L.) . The juice were sterilised or pasteurized prior to inoculation. The results revealed that the best preparation of the media was sterilisation prior to fermentation to produce metabolite as shown by antimicrobial activity against B. cereus. S. aureus and E.coli. Addition of sugar did not increased antimicrobial activity of chinesse leaf juice. Heating the fermented juices reduced the antimicrobial activity. AppIication of fermented chinesse leafe juice to substitute 40% of water in wet noodles preparation, slightly reduced the total microbial count of wet noodles kept at refrigerator but no effect when it was stored at room temperature. Sensory characteristic of noodle prepared with addition of fermented Chinesse leaf juice was still acceptable. There was no difference in pH and aw between noodle prepared with addition of fermented green Chinesse leaf and control.