Characteristics and antimicrobial activity of dangke whey fermentation with sugar addition
Keywords:
antimicrobial activity, biological characteristics, chemical characteristics, dangke whey, fermentation, sugarAbstract
This research was purposed to analyze the chemical and biological characteristics and antimicrobial activity of fermented whey made from dangke whey as affected by cane sugar. Whey was prepared by mixing dangke whey with sugar at three concentrations (9, 12 and 15% w/v). Tapioca was added (about 0.7% w/v) to increase the viscosity of the fermented whey. Lactobacillus plantarum FNCC 0047 was added (about 3% v/v). Increasing the sugar concentration in the dangke whey affected the solid content of the mixture and the lactose, sucrose, starch and protein content at the end of fermentation was also affected. The use of sugar concentrations above 9% caused a decrease in total plate count of L. plantarum FNCC 0047 and lactic acid content. Changes in lactic acid at the end caused changes in the pH. The addition of above 9% sugar caused a decrease in antimicrobial activity against Escherichia coli and Staphylococcus aureus. The use of sugar up to a concentration of 9% in the production generated the desired characteristics in terms of nutrition and antimicrobial activity.
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