Microbiological activities in fermented egg whites with different level of milk and fermentation times

1st International Conference of Animal Science and Technology 2018

Nahariah, N.^1 ; Hikmah, H.^1 ; Yuliati, F.N.^2

Laboratory of Meat and Eggs, Faculty of Animal Husbandry, Hasanuddin University, Jalan Perintis Kemerdekaan Km 10, Makassar, South Sulawesi

90245, Indonesia^1

Laboratory of Animal Microbiology, Faculty of Animal Husbandry, Hasanuddin University, Jalan Perintis Kemerdekaan Km 10, Makassar, South Sulawesi

90245, Indonesia^2

关键词: Fermentation process;    Fermentation time;    Microbial activities;    Microbiological activity;    Milk powder;    Pattern designs;    Research objectives;    Total acids;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/247/1/012028/pdf
DOI  :  10.1088/1755-1315/247/1/012028

来源: IOP

【 摘 要 】

Microbiological processing of eggs is a process involving microbes in producing egg products. The research objective was to study the microbiological activity of fermented egg whites using different levels of milk and fermentation time. The studies used a completely randomized factorial pattern design, 4 x 5 treatments with 4 replications. The research materials were eggs, full cream milk powder and mixed LAB (L. bulgaricus, L.achidopillus, and Streptococcus thermopillus). The parameters measured were microbial activity, among others, total microbes, total acid and the pH value of fermented egg whites. The treatment of the study was the addition of milk level (%) including, 0, 2, 4 and 6. Fermentation times were 0, 12, 24, 36, and 48 h. The results showed that milk level and fermentation times had a significant effect (P