EFFECT OF DIAFILTRATION ON PREPARATION OF FERMENTED MUNG BEANS (Phaseolus radiatus L.) CONCENTRATE AS PROBIOTIC SAVORY FLAVOR THROUGH ULTRAFILTRATION MEMBRANE
<p>Diafiltration by means of the ultrafiltration system of probiotic fermented mung beans (Phaseolus radiatus L.) concentrate has been performed to reduce or eliminate salts and smaller impurities than the nominal cut-off of the membrane of 20,000 Nominal Weight Cut-Off (NWCO). These processes...
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| Format: | Article NonPeerReviewed |
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[Yogyakarta] : Fak. MIPA Universitas Gadjah Mada
2007
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| Online Access: | https://repository.ugm.ac.id/93932/ http://repository.ugm.ac.id/digitasi/index.php?module=cari_hasil_full&idbuku=1731 |
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| Institution: | Universitas Gadjah Mada |
| Summary: | <p>Diafiltration by means of the ultrafiltration system of probiotic fermented mung beans (Phaseolus radiatus L.) concentrate has been performed to reduce or eliminate salts and smaller impurities than the nominal cut-off of the membrane of 20,000 Nominal Weight Cut-Off (NWCO). These processes were conducted as an attempt in order to get probiotic product with organoleptic acceptability, composition and the optimal total Lactic Acid Bacteria (LAB) counts because the presence of salts will affect on the viability of LAB and the cell lysis of LAB and limit its utilize in food products. Concentrate of probiotic mung beans were prepared through fermentation of LAB using inoculum of LAB consisting of Lactobacillus bulgaricus and Streptococcus thermophylus (1 : 1) on fermented mung beans extract inoculated by inoculum of Rhizopus&ndash |
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