The potential of lactic acid bacteria to improve the quality and number of carnocine during fermentation process of Bakasang as a functional food

Abstract

The objectives of the research are to study the potensial of lactic acid bacteria to inhibit the growth histamine-producing bacteria, inhibit the formation of indicator component off-flavor of bakasang and increasing the amount of carnosine as a bioactive peptide. The results indicated that Pediococcus sp.B5.1 and Pediococcus sp.B1.0 were able to increase the amount of carnosine by 9.16 x and 8.92 x, able to inhibit the growth histamine-producing bacteria, soluble proteins increased by 10.4% and 10.5%, capable of inhibit the formation of histamine 5.8 mg / 100g and 5.9 mg / 100 mg, TVN (47.2 mg / 100gr and 45.6 mg / 100g), and TMA (24.2 mg / 100g and 22.6 mg / 100 g ). This shows that the two isolates of BAL are able to improve the quality and maintain the safety of fermented foodsbakasang and that most the impotantly can increase the potential of bakasang to become functional food because it can increase the number of carnosine.