Isolation and Total Lactic Acid Bacteria from Sauerkraut with the Addition of Chili (Capsicum Annum L.)

DOI

10.2991/978-94-6463-166-1_38How to use a DOI?

Keywords

LAB; Chili; Sauerkraut; Fermentation

Abstract

Sauerkraut (suerkhol) is the result of lactic acid fermentation of chopped white cabbage with a length of about 20 cm and a width of 2 mm to 5 mm. Based on research that has been done successfully isolated 17 lactic acid bacteria isolates from Sauerkaraut. Chili has a unique taste and contains alkaloid compounds such as capsaicin, with this content it is hoped that chili can be a source of nutrition for lactic acid bacteria (LAB). Lactic acid bacteria have an essential role in almost all fermentation processes of food and beverages, such as dairy products and probiotic drinks such as yogurt. Then this research aims to Isolate preliminary counting of total LAB from Sauerkraut with the addition of chili. Isolation of LAB from Sauerkraut was isolated by pour plate method using MRSA (Man Ragosa Sharpe Agar) selective medium. This study was an experimental study using a completely randomized design (CRD) with five additional treatments of chili slices (control, 5%, 10%, 15%, and 20%) and three replications. Samples according to the treatment were fermented for four days. The total number of bacteria was observed every day with different samples. Bacteria were isolated and grown on MRSA media. Data were analyzed by analysis of variance (ANOVA) at the 5% level and DMRT follow-up test. The total amount of LAB in sauerkraut was affected by the addition of chili slices. Total LAB highest found in the addition of sliced chili 20% (65.18 × 10 8 CFU/ml) and the lowest was found in controls (0.01 ×10 8 CFU/ml). Maximal P growth LAB in the process of fermentation of sauerkraut in the gain on the third day of fermentation for all treatments. The provision of chili slices can increase the total amount of LAB in sauerkraut fermentation.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Resti Fevria
AU  - Vauzia Vauzia
AU  - Olivia Agustin
AU  - Dwi Hilda Putri
AU  - Irdawati Irdawati
AU  - Dezy Handayani
AU  - Edwin Edwin
PY  - 2023
DA  - 2023/05/22
TI  - Isolation and Total Lactic Acid Bacteria from Sauerkraut with the Addition of Chili (Capsicum Annum L.)
BT  - Proceedings of the 3rd International Conference on Biology, Science and Education (IcoBioSE 2021)
PB  - Atlantis Press
SP  - 290
EP  - 296
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-166-1_38
DO  - 10.2991/978-94-6463-166-1_38
ID  - Fevria2023
ER  -