The Effect of L. plantarum SN13T addition on pH, titratable acidity and total lactic acid bacteria in skim milk starters.

Abstract

This study aimed to investigate whether adding Lactobacillus plantarum SN13T to skim milk starters affected the pH, Titratable Acidity, and total lactic acid bacteria (LAB) counts. In this study, the concentrations of L. plantarum SN13T were increased by A (3%), B (4%), C (5%), and D (6%). The statistical analysis results showed that adding L. plantarum SN13T as a bacterial culture in the manufacture of skim milk starter with significant effect (P<0.05) on lowering the pH value, increasing the titratable acidity and count of LAB. In this study, pH value was 4.76-5.37, titratable acidity was 1.27-1.46%, and the total LAB was 9.0-17.3 × 10⁸ CFU/mL. Based on the results of the addition of 6% bacterial culture in the manufacture of skim milk starter gave the best results with a pH value of 4.76, TA value of 1.46%, and total LAB17.3 × 10⁸ CFU/mL.