Tofu Whey-Based Media for Probiotic Lactiplantibacillus plantarum D4 as a Halal Starter Culture

Authors

  • Hikmah Maulidiyah Universitas Brawijaya, Indonesia
  • Irfan Mustafa Universitas Brawijaya, Indonesia
  • Yoga Dwi Jatmiko Universitas Brawijaya, Indonesia https://orcid.org/0000-0001-9872-8478
  • Salam A. Ibrahim North Carolina A&T State University, United States

DOI:

https://doi.org/10.15575/ijhar.v6i1.30588

Keywords:

halal medium, halal starter, Lactiplantibacillus plantarum, probiotic, tofu whey

Abstract

In recent years, the development of probiotic-based fermented products with halal status has been a concern. The use of growth medium has relied on de Man Rogosa and Sharpe (MRS) as a relatively expensive standard medium, and its halal status is still uncertain. Extensive research has been carried out to investigate the development of low-cost halal alternative media for the cultivation of probiotic lactic acid bacteria (LAB). This study aimed to develop a probiotic halal and low-cost culture medium using a tofu whey-based medium. This study used three tofu whey-based media – A (tofu whey 100%), B (tofu whey 94.5%, molasses 3%, skim milk 2.5%), C (tofu whey 92.5%, molasses 3%, cheese whey 2.5%, tomato extract 2%), and MRS broth as a standard medium. Bacterial populations, total sugars utilized, total lactic acids produced, low pH (2.0) tolerance, and high bile salt concentration (oxgall 1.5%) were assayed. The highest bacterial population after 48 h of incubation was shown by medium B compared to medium MRS (12.34 ± 0.87 and 11.48 ± 0.3 log CFU/mL). Total sugars utilized by 48.28 ± 2.89, 38.89 ± 6.94, 39.14 ± 4.24, and 76.00 ± 1.41 %; on the other hand, total lactic acids produced by 0.16 ± 0.12, 0.03 ± 0.04, 0.31 ± 0.03, and 2.25 ± 1.48 % in A, B, C, and MRS, respectively. Probiotic tolerance at low pH and the presence of bile salts of Lactiplantibacillus plantarum D4 consistently showed a high survival rate in medium B compared to MRS. Based on these results, the components and proportions used in medium B were suitable for the growth of L. plantarum D4 as a halal probiotic starter candidate.

Author Biographies

Hikmah Maulidiyah, Universitas Brawijaya

Department of Biology, Faculty of Mathematics and Natural Sciences

Irfan Mustafa, Universitas Brawijaya

Department of Biology, Faculty of Mathematics and Natural Sciences

Yoga Dwi Jatmiko, Universitas Brawijaya

Department of Biology, Faculty of Mathematics and Natural Sciences

Salam A. Ibrahim, North Carolina A&T State University

Department of Family and Consumer Sciences, College of Agriculture and Environmental Sciences (CAES)

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Published

2024-02-29

How to Cite

Maulidiyah, H., Mustafa, I., Jatmiko, Y. D., & Ibrahim, S. A. (2024). Tofu Whey-Based Media for Probiotic Lactiplantibacillus plantarum D4 as a Halal Starter Culture. Indonesian Journal of Halal Research, 6(1), 26–35. https://doi.org/10.15575/ijhar.v6i1.30588

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Vol. 6 No. 1 (2024): February

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