Nutritional and Microbilogical Quality of Beef Fermented Sausages Using Probiotics Lactobacillus Plantarum 2c12 and Lactobacillus Acidophilus 2B4 Isolated from Indonesian Beef

Abstract

Fermented sausage is a product of processed meat using lactic acid bacteria as starter culture. Lactobacillus plantarum2C12and Lactobacillusacidhophilus2B4 were proven as probiotic lactic acid bacteria. L. plantarum 2C12 and L. acidophilus 2B4 are homofermentatitive lactic acid bacteria that were isolated from Indonesian beef and has been identified by biochemical and molecular technique using 16S rRNA sequencing. The aim of this research wasdetermine the effect of the addition of probiotics to nutritional and microbiological quality of fermented sausages that were made from Indonesian beef (Peranakan Ongole breed). There were three treatments in this research: without addition of probiotic (control)), the addition of L. plantarum2C12 and L. acidophilus2B4. The result of research in the microbiology quality showed that nutrient content (fat content, crude protein, carbohidrat, ash content and water content) of all treatments of fermented sausagesdid not significantly difference (p>0,05). Fermentation by probiotics bacteria : L. plantarum 2C12 and L. acidophilus 2B4 could increase content of amino acid of fermented sausages than control. It proved that protein quality of fermented sausages with these probiotics were increased. For the microbiological quality, the addition of probioticsL. plantarum2C12 and L. acidophilus 2B4 product could reduce significantly (p<0.05) pathogenic bacteria Escherichia coli and Stapylococcus aureus.Salmonella was not found because of addition of the probiotics. The addition of probiotic L. plantarum 2C12 and L. acidophilus 2B4 were adapted to applicate as starter culture on Indonesian beef fermented sausages, while L. plantarum 2C12 was better thanL. acidophilus 2B4.