Enzymatic Production Of Sago Starch Oligosaccharides And Their Fermentation By Lactobacillus Spp
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Date
2011-07
Authors
Rashid, Rinani Shima Abd.
Journal Title
Journal ISSN
Volume Title
Publisher
Universiti Sains Malaysia
Abstract
The potential of sago starch short chain oligosaccharides (SCO) to enhance the
growth of Lactobacillus spp. was studied. Partially gelatinized sago starch was
hydrolyzed at pH 6.2 for 48 hours at various temperatures (45 °C - 75 °C) and
concentrations (1% - 6% (v/w)) of α-amylase (Termamyl 120L). Sago starch
hydrolysis using 2% (v/w) α-amylase, at 65 °C yielded a total SCO of 14.6 g/kg,
while enzymatic hydrolysis at 75 °C with 1% (v/w) α-amylase produced the highest
concentration of SCO reaching 15.0 g/kg after 48 hours hydrolysis. Sago starch SCO
obtained from enzymatic hydrolysis at 45 °C - 75 °C with 1% - 6% (v/w) α-amylase
at 6 h, 24 h and 48 h hydrolysis were used as glucose replacer in the MRS (deMann
Rogosa and Sharpe) medium for the growth of Lactobacillus acidophilus FTCC
0291, Lactobacillus bulgaricus FTCC 0411 and Lactobacillus casei FTCC 0442.
The sago starch SCO was found to enhance the growth of Lactobacillus spp. The
best growths of L. acidophilus, L. bulgaricus and L. casei were from the media with
SCO hydrolyzed at 65 °C, with 7.93, 8.16 and 8.99 log10 CFU/ml respectively. The
best growths were also obtained from media containing SCO hydrolyzed with 1%
(v/w) of α-amylase with total plate counts of 7.93, 8.14 and 9.76 log10 CFU/ml
respectively. Inclusion of 4% (w/v) SCO in the media was the best concentration to
support the growth of Lactobacillus spp.. Media containing SCO from sago starch
hydrolysis with 1% (v/w) α-amylase at 65 °C for 24 h increased significant growth
of all strains compared with the control media; reaching 7.24, 7.39 and 8.90 log10
CFU/ml for L. acidophilus, L. bulgaricus and L. casei respectively as compared to
5.49, 5.56 dan 6.25 log10 CFU/ml for the control media. Results also showed that the
growth of all Lactobacillus spp. in sago starch SCO were comparable to FOS and
inulin. The pH reduction in the growth media containing sago starch SCO suggested
the production of organic acids in the media. Percent utilizations of sago starch SCO
by L. acidophilus, L. bulgaricus and L. casei were the highest compared to glucose,
FOS and inulin, which were 20.06%, 22.47% and 27.88%, respectively. Metabolism
of sago starch SCO by L. acidophilus, L. bulgaricus and L. casei produced
significant amount of short chain fatty acids at 398.07 mM, 413.57 mM and 427.33
mM, respectively. Results of this study indicated that sago starch SCO had a positive
effect by increasing the number of Lactobacillus spp. in the MRS media and study of
its use as a prebiotic should be furthered.
Description
Keywords
The potential of sago starch short chain oligosaccharides , enhance the growth of Lactobacillus spp