Potential Fermentation of Sweet Potato Pickle (Ipomoea batatas L.) with Lactobacillus plantarum B1765 in the Production of Short Chain Fatty Acids
DOI:
10.29303/jpm.v19i5.7285Published:
2024-09-29Issue:
Vol. 19 No. 5 (2024): September 2024Keywords:
Lactobacillus plantarum B1765; Sweet Potato Pickle; SCFA; Total LAB; TTAArticles
Downloads
How to Cite
Downloads
Metrics
Abstract
Short-chain fatty acid (SCFA) is the final metabolic product of inulin that can provide various health benefits. In this study, the effect of fermentation duration of sweet potato pickle using Lactobacillus plantarum B1765 starter culture in the production of SCFA was studied, as well as its relationship with total Lactic Acid Bacteria (LAB), pH, and Total Titratable Acid (TTA). Fermentation was carried out with the addition of starter culture as much as 10% (v/v) at 37ºC for 4, 8, 12, 24, and 0 hours which was used as a control. The number of LAB was measured using the Total Plate Count (TPC) method, pH value was measured with a pH meter, TTA was measured using the acid-alkalimetric titration method, and SCFA was measured using an HPLC instrument with 0.1% H3PO4 eluent and 25% acetonitrile. Fermentation duration affects LAB growth, TTA, SCFA, and pH. The results showed that total LAB growth was optimal at 8 hours fermentation time at 2.81×108 CFU/mL, which increased by 2 log cycles from the initial fermentation time of 0 hours. Still, the pH decreased until it reached 3.23 ± 0.20, and TTA increased to 0,56 ± 0.02% until the end of fermentation at 24 hours. SCFA also increased until the end of fermentation at 24 hours, where acetic acid levels showed the highest levels (6.85 ± 0.30 mg/mL), followed by propionic acid (5.04 ± 0.20 mg/mL) and butyric acid (2.14 ± 0.10 mg/mL). Sweet potato pickles fermented with L. plantarum B1765 starter culture have met the SNI 01-3784-1995 standard and have the potential to be developed as a functional food source of SCFA, which has many health benefits.
References
Winasih, H. (2007). Antioxidants and Free Radicals. Yogyakarta. Canisius.
Central Bureau of Statistics. (2021). West Sumatra in Figures. Department of Agriculture, Livestock, Plantation and Forestry. Padang.
Directorate General of Food Crops. (2021). Management of Production of Various Nuts and Tuber Crops in 2021. Jakarta. Directorate General of Food Crops.
Ali, Akhyar and Ayu, Goddess of Fortuna. (2009). Substitution of Wheat Flour with Sweet Potato Starch (Ipomea batatas) in Making Dry Noodles. SAGU, March 2009 Vol 8 No.1 : 1-4 ISSN 1412-4424.
Koutelidakis, A., & Konstantinidi, M. (2019). Functional Foods and Bioactive Compounds: A Review of Their Possible Role on Weight Management and Obesity's Metabolic Consequences. Medicines, 1-24.
Gibson, G., Scott, K., Rastall, R., Tuohy, K., Hotchkiss, A., Dubert-Ferrandon, A., et al. (2010). Dietary prebiotics: current status and new definition. Food Science and Technology Bulletin, 7(1), 1-19.
Arifiani, R. (2016). Effect of Canna Tuber Puree Substitution (Canna edulis Kerr) on the Organoleptic Properties of Instant Yellow Rice. Food E-Journal 5(1): 248-257.
Gropper, S.S., Smith J.L., & Groff J.L. (2009). Advanced Nutrition and Human Metabolism, 5th ed. United States of America: Wadsworth. 115-116.
Van der Beek, CM, Canfora, EE, Kip, A. M, Gorissen. SHM, Olde Damink, SWM, van Eijk, HM, Holst, JJ, Blaak, EE, Dejong, CHC, Lenaerts, K. (2018). The Prebiotic Inulin Improves Substrate Metabolism and Promotes Short Chain Fatty Acid Production in Overweight to Obese Men. Metabolism Vol 87. 25-35.
Mangunwidjaja, D., Rahayuningsih, M., & Suparwati, DR (2014). Effect of Enzyme Concentration and Enzymatic Hydrolysis Time on the Quality of Fructo-oligosaccharides from Dahlia Tuber Inulin (Dahlia pinnata). Indonesian Agroindustry E-Journal, 3(1), 189–199.
Gill, P. A., van Zelm, M. C., Muir, J. G., & Gibson, P. R. (2018). Short Chain Fatty Acids as Potential Therapeutic Agents in Human Gastrointestinal and Inflammatory Disorders. Alimentary Pharmacology and Therapeutics, 48(1), 15–34.
Roslenawati, Kusumaningrum, HP Sakti, & Pujiyanti, S. (2014). Fusan Analysis of Pichia manshurica DUCC-015 Intraspecies Fusion Results. Journal of Science and Mathematics, 22(1), 7–14.
Portincasa, P., Bonfrate, L., Vacca, M., De Angelis, M., Farella, I., Lanza, E., Khalil, M., Wang, DQH, Sperandio, M., & Di Ciaula, A . Gut Microbiota and Short Chain Fatty Acids: Implications in Glucose Homeostasis. .International Journal of Molecular Sciences, 23(3).
Wijanarka, Ferniah, SR, Salamah (2004) Production of Pichia alni DUCC-W4 Inulinase in Dahlia Tuber Flour (Dahlia variabilis Wild.) with Varying Ammonium Nitrate Concentration and Incubation Time. BIOMES. 2(19): 58-64.
Gong F, Chi ZM, Sheng J, Li J, Wang XH (2008) Purification and characterization of extracellular inulinase from a marine yeast Pichia guilliermondii and Inulin hydrolysis by the purified inulinase. Biotechnol Bioproc Eng 13:533–539.
Mazutti MA, Zabot G, Boni G, Skovronski A, de Oliveira D, Di Luccio M, Rodrigues MI, Treichel H, Maugeri F (2010b) Optimization of inulinase production by solid-state fermentation in a packed-bed bioreactor. J Chem Technol Biotechnol 85(1):109–114.
Onilude AA, Fadaunsi IF, Garuba EO (2012) Inulinase production by Saccharomyces sp . in solid state fermentation using wheat bran as substrate. Ann Microbiol 62 (2):843–848.
Housseiny MM (2014) Production of an endoinulinase from Aspergillus niger AUMC 9375 , by solid state fermentation of agricultural wastes, with purification and characterization of the free and immobilized enzyme. J Microbiol 52(5):389–398.
Ruma, MT, Mauboy, RS, Danong, MT, Damamik, DE, & Henuk, JM (2020). Effect of Salt Solution Concentration and Fermentation Time on Oganoleptic and Chemical Properties of Pickled Cucumber (Cucumis sativus L.). Journal of Biotripoical Sciences.
Nabila, L., & Wikandari, PR (2018). Determination of the Activity of the Crude Extract of the Inulinase Enzyme Purified from Lactobacillus plantarum B1765 Bacteria. UNESA Journal of Chemistry, 7(2), 44–47.
Puspitasari, K., & Wikandari, P. (2016). Potential of Lactobacillus plantarum B1765 as a SCFA Producer in the Fermentation Process of Yacon Tuber Pickles (Smallanthus sonchifolius). Proceedings of the National Seminar on Chemistry and Learning.
Wijayanti, A. & Wikandari, P. (2023). Potency of Fermentation Jicama Extract Cultured With Lactobacillus plantarum B1765 for Producing Short Chain Fatty Acid. Journal of Pijar MIPA, Vol. 18, no. 5. 822-828.
Febriana, E. & Wikandari, PR, (2022). Effect of Fermentation Time on the Characteristics of Tomato Juice Probiotic Drink with L. plantarum B1765 Starter Culture. UNESA Journal of Chemistry, 11(2), pp. 123-135.
Hidaya, I., & Wikandari RP (2020). Development of Synbiotic Gelato Based on Soygurt and Gembili Tubers (Dioscorea esculenta L.). Unesa Journal of Chemistry, 9(1). Pp. 17-22.
Hattingh, M., Alexander, A., Meijering, I., Van Reenen, C. A., & Dicks, L. M. T. (2015). Amylolytic Strains of Lactobacillus plantarum Isolated from Barley. Academic Journals Vol. 14(4). PP 310-318.
Risky, FU, Wijanarka, & Pujiyanto, S. (2019). Isolation of Inulinase Enzyme-Producing Yeast from Kersen Fruit (Muntingia calabura) and the Effect of the Micronutrient Manganese (Mn) on Enzyme Production. NICHE Journal of Tropical Biology 2(2). 27-37.
Wikandari, PR, Rafsanjani, ER, & Puspitasari, KN (2018). The Potential of Yacon Root (Smalanthus sonchifolius (Poepp.et Endl.) H.Robinson) as Prebiotics to Stimulate Growth of Lactobacillus plantarum B1765. Proceedings of the National Seminar on Chemistry-National Seminar on Chemistry, 171, 92–94.
Kasmiyetti, Amri, Z., Hasneli, Rahmayeni, S., & Mushollini, F. (2022). The Effect of Storage Time on Ph and Total Bacteria Lactic Acid Yoghurt with the Addition of Red Dragon Fruit as a Functional Beverage for Hypercholesterolemia Patients. Journal of Food Technology and Nutrition, 21(2), 87–93.
Anwar LO, Hardjito L, Desniar (2014). Tambelo fermentation and product characteristics. Journal of Indonesian Fishery Product Processing. 17(3):254-262.
Evanovich, E., De Souza Mendonça Mattos, P.J., & Guerreiro, J.F. (2019). Comparative Genomic Analysis of Lactobacillus plantarum: An overview. International Journal of Genomics, 2019.
Ji-Young, Kim, & Sung-Hee, Park, (2016).Fermentation of Inulin from Artichoke by Lactobacillus plantarum: Production of Short Chain Fatty Acids and Probiotic Potential." Journal of Functional Foods.
Maryati, Y., Nuraida, L., & Hariyadi, RD, (2021). Production of Organic Acid and Short-Chain Fatty Acids (SCFA) from Lactic Acid Bacteria Isolate on Oligosaccharide Media. Journal of Chemical Science and Applications 24 (6): 213-221.
de Souza, YPA, & Rosado, AS (2019). Chapter 19-Opening the Black Box of Thermophilic Autotrophic Bacterial Diversity. Microbial Diversity in the Genomic Era. 333-343.
Vipperia, K., & O'Keefe, S. (2012). The Microbiota and its Meabolites in Colonic Mucosal Health and Cancer Risk. Nutrition in Clinical Practice.
Wijanarka, Aqlia, M., & Kristina. (2013). Inulinase Enzyme Activity and Specific Growth Rate of IS-1 Bacterial Isolate in Dahlia Tuber Flour Medium. Papuan Journal of Biology, 10(2), 48–55.
Author Biographies
Yasinta Rizqi Insani, Chemistry Study Program, Faculty of Mathematics and Natural Science, University of Surabaya
food chemistry
Prima Retno Wikandari, Chemistry Study Program, Faculty of Mathematics and Natural Science, University of Surabaya
License
Copyright (c) 2024 Yasinta Rizqi Insani, Prima Retno Wikandari
This work is licensed under a Creative Commons Attribution 4.0 International License.
The following terms apply to authors who publish in this journal:
1. Authors retain copyright and grant the journal first publication rights, with the work simultaneously licensed under a Creative Commons Attribution License 4.0 International License (CC-BY License) that allows others to share the work with an acknowledgment of the work's authorship and first publication in this journal.
2. Authors may enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., posting it to an institutional repository or publishing it in a book), acknowledging its initial publication in this journal.
3. Before and during the submission process, authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website), as this can lead to productive exchanges as well as earlier and greater citation of published work (See The Effect of Open Access).
