Effect of adding lactic acid bacteria inoculum and full cream milk on fermented mung beans ( Phaseolus radiatus L.) concentrate as functional savory

Mung beans ( Phaseolus radiatus L.) fermented by Aspergillus sp-K3 and concentrated through 0,45 µm microfiltration membrane was used in this study as the substrate for lactic acid bacteria (LAB) fermentation in order to produce a potential probiotic fortificant for vegetable protein based foods with savory flavor (umami). This biomass was obtained through fermentation process using LAB (mix culture of Lactobacillus bulgaricus and Streptococcus thermophillus ), and enriched full cream milk as the source of lactose and sucrose. The aim of this experiment was to find out the effect of LAB inoculums and full cream milk on the total LAB counts and biomass composition functioning as source of LAB agent in preparation as functional savory flavor. Fermentation process was carried out in various inoculums concentrations of LAB of 15, 25 and 35 % (w/w) and full cream milk of 10, 15, 20 and 25 % (w/w) respectively at 40 °C for 48 hours and then the products were dried at 50 oC for 24 hours in cabinet dryer. The result of experiments indicated that the addition of high concentration of full cream milk and LAB inoculums increased the total LAB counts and biomass composition at the optimal condition of LAB growth, but decreased the product composition. Combination of 15 % LAB and 15 % full cream milk was the best treatment to produce functional savory product containing total LAB counts of 6.68 log cycles, 6.57% total acid, 4 mg/ml dissolved protein, 4.85 % salt, 654.38 mg/ml reducing sugar and 91.59 % total solid.