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IJSTR >> Volume 3- Issue 10, October 2014 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



The Effect Of Substrate Concentration In Fermentation Of Sago Starch Short Chain Oligosaccharides By Lactobacillus Spp.

[Full Text]

 

AUTHOR(S)

Rinani Shima Abd Rashid, Farah Salina Hussin, Masniza Mohamed, Mohd Azemi Mohd Noor, Rosma Ahmad

 

KEYWORDS

Index Terms: Sago starch; Short chain oligosaccharides; Prebiotic, Lactobacillus spp.

 

ABSTRACT

Abstract: Experiments were conducted to study the potential of sago starch short chain oligosaccharides to enhance the growth of L. acidophilus, L. bulgaricus and L. casei. The sago starch was hydrolysed by 1% (v/w) -amylase (Termamyl 120L) at 65C for 0-48 h. Hydrolysis resulted in sago starch short chain oligosaccharides (SCO) with DP1 up to DP5. The fermentations of sago starch SCO at various concentrations; 1%, 2%, 4% and 6% (v/v) by Lactobacillus spp. were studied. Results showed that the growth of all Lactobacillus sp. were positively correlated with SCO concentration up to 4% (v/v) but no further improvement on the growth with inclusion of 6% (v/v) SCO in the media. L. casei showed the highest growth compared to L. acidophilus and L. bulgaricus in all fermentation conditions. Comparison studies of Lactobacillus sp. growth on commercial prebiotics; fructooligosaccharide and inulin showed that growth in sago starch SCO was as good as in commercial prebiotics. Conclusively, sago starch SCO had an effect on Lactobacillus sp. growth and thus its potential in serving as prebiotics is worth to be explored.

 

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