Microbiological Quality of Probiotic Salami Fermented by Lactobacillus sp 1A5 and Lactobacillus fermentum 2B2 Mixed Culture During Cold Storage.

Abstract

Probiotic Salami is one of functional foods which is made from meat, it is fermented by starter culture of lactic acid bacteria. The lactic acid bacteria were used as starter has potential as probiotic. The probiotic bacteria will guard microflora balancing in our gastrointestinal. The aim of this research was to evaluate microbiological quality of probiotic salami produced from mixed culture of Lactobacillus sp 1A5 dan Lactobacillus fermentum 2B2. The randomized complete design with three times replication was used as experimental design. The treatments were storage at low temperature 10o ± 2o C for 0-day after conditioning process, 10- day, 20-day, and 30 day. The variables were total lactic acid bacteria, total plate count, quantitative of Staphylococcus aureus, quantitative of Escherichia coli. The result of this research showed that the decreasing quantitative of Staphylococcus aureus and quantitative of Escherichia coli were not significantly (P > 0,05) effected during cold storage. There was significant decreasing (P < 0,05) from total lactic acid bacteria and total plate count during cold storage. The significant effect of the total lactic acid bacteria occurred at 20-day and total plate count were at 30-day.

Salami probiotik adalah salah satu pangan fungsional berbahan baku daging yang difermentasi menggunakan kultur bakteri asam laktat. Starter bakteri asam laktat yang ditambahkan berfungsi sebagai probiotik yang dapat menjaga keseimbangan mikroflora usus. Proses seleksi isolat BAL dilakukan untuk mendapatkan starter kultur BAL yang paling berpotensi sebagai probiotik. Kultur starter 1A5 merupakan Lactobacillus sp dan kultur starter 2B2 adalah Lactobacillus fermentum kedua kultur bakteri asam laktat tersebut paling berpotensi sebagai probiotik setelah dilakukan seleksi terhadap viabilitas di NaCl, viabilitas terhadap pH rendah dan viabilitas terhadap garam empedu. Penelitian ini bertujuan untuk mengetahui kualitas mikrobiologis salami probiotik kombinasi kultur Lactobacillus sp 1A5 dan Lactobacillus fermentum 2B2 selama penyimpanan pada suhu dingin. Penelitian ini dilaksanakan pada bulan Juni hingga Agustus 2008 di Laboratorium Ruminansia Besar, Institut Pertanian Bogor.