Effect of Fermentation Time on The Dynamics of Lactobacillus plantarum Bacteria using Collagen Extract from Broiler Claw Skin as a Substrate

Abstract

Research has been carried out to evaluate the growth dynamics of lactic acid bacteria (LAB) Lactobacillus plantarum (L.plantarum) using collagen extract (CE) from the broiler claw skin (BCS) as a substrate. The bacterial dynamics studied were related to total lactic acid (TLA) production, pH, dissolved protein (DP) and bacterial growth (BG) during the fermentation process. A total of 50 g of BCS was used with fermentation time (24; 48 and 72 hours). The results was showed that fermentation time using L.plantarum as a culture with CE from BCS as a substrate did not affect on bacterial dynamics (TLA, pH, dissolved protein and BG) during the fermentation process. Using L.plantarum with EC from BCS as substrate can be applied with 24 hours fermentation time. The bacterial dynamics produced by the fermentation time were 2.35±0.50%; 5.88±0.10; 45.60±2.21 mg/mL and 15.591±0.92 Log10 CFU/mL respectively.