大蒜加入豆豉对芽孢杆菌和大肠杆菌的抑菌活性研究

A. Prasetya, Lusiawati Dewi, Risya Pramana Situmorang
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引用次数: 0

摘要

众所周知,由于存在糖蛋白化合物、抗菌肽和真菌根霉在发酵过程中产生的黄酮类化合物,天培(tempe)具有抗菌特性。大蒜粉的加入有望提高豆豉对污染细菌的抗菌活性。本研究旨在分析添加大蒜粉的豆豉的抑菌活性、水分含量和感官特性(口感、香气和颜色)。在豆豉发酵过程中加入浓度分别为0.15、0.25、0.50、0.75%的大蒜粉。采用纸片扩散法、重量法和问卷调查法对抗菌活性、含水量和定性感官测试进行分析。结果表明:大蒜粉在各处理中对芽孢杆菌均有中等强度的抑制作用,抑制倍数为0.15;0.25;0.50;0.75%分别为8±1.71;10±1.71;7±0.96;9±0.58。同时,大肠杆菌无抑菌活性。加入浓度为0.25%的大蒜粉可使水含量降低至58.25±0.03。此外,大蒜粉的加入不会影响豆豉的颜色,但会影响豆豉的香气和口感。大蒜粉对芽孢杆菌的抑制效果最好,浓度为0.25%;大蒜粉的加入可以降低豆豉的含水量,影响豆豉的香气和口感。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Antibacterial Activity of Garlic Added to Tempeh against Bacillus sp. and Escherichia coli
Tempeh (tempe) has been known to have antibacterial properties due to the presence of glycoprotein compounds, antimicrobial peptides, and flavonoids produced by the fungus Rhizopus spp. during the fermentation process. The addition of garlic powder is expected to increase the antibacterial activity of tempeh against contaminant bacteria. This research aimed to analyze the antibacterial activity, water content, and organoleptic properties (taste, aroma, and color) of tempeh with garlic powder supplementation. Garlic powder was added to the tempeh fermentation process with various concentrations of 0.15, 0.25, 0.50, and 0.75%. Antibacterial activity, water content, and qualitative organoleptic tests were analyzed using paper disk diffusion, gravimetric, and questionnaire methods. The results showed that the addition of garlic powder in all treatments for Bacillus sp had shown an inhibitory activity with moderate strength with an inhibitory power of 0.15; 0.25; 0.50; and 0.75% respectively 8±1.71; 10±1.71; 7±0.96; 9±0.58. Meanwhile, Escherichia coli showed no inhibitory activity. The addition of garlic powder at a concentration of 0.25% reduced the water content to 58.25±0.03. In addition, the addition of garlic powder was not able to affect the color but was able to influence the aroma and taste of tempeh. Garlic powder was able to inhibit Bacillus sp with the best concentration of 0.25%; the addition of garlic powder can reduce the water content and affect the aroma and taste of tempeh.
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