Enzymatic Production Of Sago Starch Oligosaccharides And Their Fermentation By Lactobacillus Spp

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dc.contributor.authorRashid, Rinani Shima Abd.
dc.date.accessioned2018-07-30T01:34:40Z
dc.date.available2018-07-30T01:34:40Z
dc.date.issued2011-07
dc.description.abstractThe 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.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/6058
dc.language.isoenen_US
dc.publisherUniversiti Sains Malaysiaen_US
dc.subjectThe potential of sago starch short chain oligosaccharidesen_US
dc.subjectenhance the growth of Lactobacillus sppen_US
dc.titleEnzymatic Production Of Sago Starch Oligosaccharides And Their Fermentation By Lactobacillus Sppen_US
dc.typeThesisen_US
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