检索结果-南通市图书馆

Characteristic of Chocolate Candy Produced from Fermented Cocoa Bean with Lactobacillus plantarum HL-15 Starter Culture for Inhibition Growth of Mycotoxin-Producing Fungi

引用

Journal of Agricultural Science and Technology(B) 2019年第2期9卷 128-134页

作者： titiek farianti djaafar Laurentia Oktaviani Palupi Tri Marwati Tyas Utami Endang Sutriswati Rahayu Postharvest Department Assessment Institute for Agricultural TechnologyYogyakarta 55584Indonesia Food Science Department Faculty of Agricultural TechnologyGadjah Mada UniversityYogyakarta 55281Indonesia

Chocolate candy is a snack product that is liked by many *** presence of mycotoxin producing fungi is a problem in chocolate *** objective of this research was to observe the characteristic of chocolate candy which is produced from fermented cocoa bean with Lactobacillus plantarum HL-15 starter *** cocoa bean(47.5 kg)is fermented by adding *** HL-15 culture about 500 mL(10^10 CFU/mL)in the new and old fermentation box and in another new and old fermentation box without adding *** candy processing is done based on standard processing of chocolate *** results showed that the addition of *** HL-15 culture in cocoa bean fermentation and use of the new fermentation box give lower fungi concentration on chocolate candy,reducing 1 log cycle from 1.7×10^3 to<10^2 colony/g,while the addition of *** HL-15 culture in the old fermentation box is not *** average aw value of chocolate candy is 0.64 and pH value is *** content of chocolate candy is about 44.9%-46.2%.

关键词： Chocolate candy Lactobacillus plantarum HL-15 culture fungi contamination

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Production of Dried Lactobacillus plantarum HL-15 Culture for Inhibition Growth of Mycotoxin Producing Fungi

引用

Journal of Agricultural Science and Technology(B) 2018年第6期8卷 396-403页

作者： Tri Marwati Irene Pascalia Palan Lamadoken titiek farianti djaafar Tyas Utami Endang Sutriswati Rahayu Postharvest Department Assessment Institute for Agricultural TechnologyYogyakarta 55584Indonesia Faculty of Agricultural Technology Gadjah Mada UniversityYogyakarta 55281Indonesia

Lactobacillus plantarum HL-15 is able to inhibit the growth of mycotoxin producing *** support the application of that culture,the research aimed to produce dried *** HL-15 and observe its stability during storage was *** of dried culture was started by fermentation of *** HL-15 then centrifuged to get the *** pellet was mixed with filler(rice flour or tapioca)with a ratio 1:1(pellet:filler(10%),v/v)then *** temperature of the inlet and outlet of the spray dryer used were 105°C and 65°C,*** culture was packaged in aluminum foil and sealed then stored at 4°*** showed that viable cells of dried inoculum with rice flour filler was 11.99±0.01 log CFU/g and dried inoculum with tapioca filler was 11.90±0.04 log CFU/*** dried *** HL-15 was proved being able to inhibit the growth of Aspergillus *** six months storage,there is a decrease in the viability of spray dried *** HL-15 either with rice flour or tapioca *** four months of storage,there was a decrease in the activity of inhibition of spray dried culture of *** HL-15 both with fillers of rice flour and tapioca to the growth of *** HL-15 spray dried cultures could be stored at 4°C for four months for tapioca and five months for rice flour as *** HL-15 spray dried cultures could inhibit the growth of *** so it could be used as a culture for inhibiting the growth of mycotoxin producing fungi in food.

关键词： Spray dried culture Lactobacillus plantarum HL-15 culture mycotoxin antifungal in food

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：