FERMENTED VEGETABLE EXTRACT STARTER FORMULA

Abstract

This invention concerns a fermented vegetable extract starter formula consisting of 46.69% cabbage, 31.13% Chinese cabbage, 7.78% garlic, 2.33% salt, 5.45% molasses, 0.78% glutinous rice flour, and 5.84% chili. The stages or process of making the fermented vegetable extract starter are as follows: each ingredient is weighed and blended until smooth. The smooth ingredients are then mixed until homogeneous, then fermented for 5 days. The liquid extracted after the fermentation is then filtered and separated from the dregs. The extract in this invention contains lactic acid bacteria reaching 2.1 x 1010 CFU / mL. The fermentation product in another invention produces a total of 2 x 104 CFU / g and 3 x 104 CFU / g of LAB. The use of fermented vegetable extract resulting from the proposed invention as a fermentation starter in cassava waste can result in an increase in total LAB from 7.5 x 102 CFU / g to 7.78 x 109 CFU / g, pH 3.40, and a decrease in crude fiber from 27.67% to 16.89%.Tofu dregs fermented with fermented vegetable extract resulting from the proposed invention are known to increase total LAB from 2.14 x 104 CFU / g to 3.24 x 1010 CFU / g, pH 3.40, and decrease crude fiber from 27.34% to 23.79%. Based on these results, fermented vegetable extract can be used as a starter for feed processing.