|
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 65°C 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.
REFERENCES
[1] Rastall, R.A., Maitin, V., (2002). Prebiotics and synbiotics: towards the next generation. Current Opinion in Biotechnology, 13, 490–496
[2] FAO Technical Meeting on Prebiotics. (2007). Rome, Sept 15-16. Available from World Wide Web : http://www.fao.org/ag/agn/agns/files/Prebiotics_Tech-Meeting_Report.pdf
[3] Pelita, (2008). Sago Development. Available online at : www.pelita.gov.my/sago_development.html
[4] DeMan, J.C., Rogosa, M., and Sharpe, M.E., (1960). A medium for the cultivation of Lactobacilli. J. Appl. Bacteriol., 23, 130-135. Cited in Archibald and Fridovich (1981).
[5] Saito, N. (1973). A Thermophilic Extracellular Alpha-amylase from Bacillus lichenformis. Arch. of Biochem. and Biophys., 155, 290-298. Cited in Govindasamy et al. (1992)
[6] Govindasamy, S., Oates, C.G and Wong, H.A. (1992). Characterization of Changes of Sago Starch Components During Hydrolysis by a Thermostable Alpha-amylase. Carbohydrate Polymers, 18, 89-100.
[7] Gorinstein, S., Oates, C.G., Chang, Sh.-M. and Lii, Ch.-Yi. (1994). Enzymatic hydrolysis of sago starch. Food Chemistry, 49, 411-417
[8] Gibson, G.R. and Roberfroid, M.B. (1995) Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. Journal of Nutrition, 125, 1401–1412.
[9] Wang, Y., Han, F., Hu, B., Li, J., Yu, W. (2006). In vivo prebiotic properties of alginate oligosaccharides prepared through enzymatic hydrolysis of alginate, Nutrition Research, 26, 597– 603.
[10] Archibald, F.S., and Fridovich, I., (1981). Manganese, Superoxide Dismutase and Oxygen Tolerance in Some Lactic Acid Bacteria. Journal 0f Bacteriology, 146(3), 928-936.
[11] Talwalkar, A., Kailasapathy, K., Peiris, P. and Arumugaswamy, R. (2001). Application of RGBR – a simple way for screening of oxygen tolerance in probiotics bacteria. International Journal of Food Microbiology, 71, 245-248
|
