Growth of probiotic Lactobacillus rhamnosus GR-1 using saccharified oil palm mesocarp fibre as affected by saccharification time and fermentation time

A. M. Sahilah, . and M. Y. Maskat, . and N. H. Mohd, . and Mackeen M. M., . and N. A. M. Zaini, . and Sage E.E., . Growth of probiotic Lactobacillus rhamnosus GR-1 using saccharified oil palm mesocarp fibre as affected by saccharification time and fermentation time. pp. 132-138. ISSN 2550-2166

Abundant low-cost oil palm mesocarp fibre could serve as a potential feedstock for the production of oligosaccharides which may have prebiotic properties. Thus a study was carried out to determine the ability of saccharified oil palm mesocarp fibre (OPMF) to support the growth of a probiotic microorganism (Lactobacillus rhamnosus GR-1). The saccharified OPMF was produced using different saccharification times (1 3 and 6 hrs) while fermentation of the saccharified OPMF with L. rhamnosus GR-1 was carried out for 0 12 and 24 hrs. Growth of L. rhamnosus GR-1 was measured based on OD‚‚‚ using a UV-spectrophotometer along with the pH of the growth media. The results showed a significantly higher (p0.05) growth of L. rhamnosus GR-1 with increasing saccharification time and fermentation time. Increased saccharification time of up to 6 hrs also resulted in a higher variety of oligosaccharides compared to 1 hour and significantly reduced (p0.05) pH of the growth media. The use of saccharified OPMF produced comparable growth of L. rhamnosus GR-1 with significantly lower (p0.05) pH compared to using fructooligosaccharide in the growth media. The results showed the ability of saccharified OPMF to support the growth of probiotic L. rhamnosus GR-1.

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Abstract

Abundant low-cost oil palm mesocarp fibre could serve as a potential feedstock for the production of oligosaccharides which may have prebiotic properties. Thus a study was carried out to determine the ability of saccharified oil palm mesocarp fibre (OPMF) to support the growth of a probiotic microorganism (Lactobacillus rhamnosus GR-1). The saccharified OPMF was produced using different saccharification times (1 3 and 6 hrs) while fermentation of the saccharified OPMF with L. rhamnosus GR-1 was carried out for 0 12 and 24 hrs. Growth of L. rhamnosus GR-1 was measured based on OD‚‚‚ using a UV-spectrophotometer along with the pH of the growth media. The results showed a significantly higher (p0.05) growth of L. rhamnosus GR-1 with increasing saccharification time and fermentation time. Increased saccharification time of up to 6 hrs also resulted in a higher variety of oligosaccharides compared to 1 hour and significantly reduced (p0.05) pH of the growth media. The use of saccharified OPMF produced comparable growth of L. rhamnosus GR-1 with significantly lower (p0.05) pH compared to using fructooligosaccharide in the growth media. The results showed the ability of saccharified OPMF to support the growth of probiotic L. rhamnosus GR-1.

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Item Type:	Article
AGROVOC Term:	Oil palm
AGROVOC Term:	Mesocarp
AGROVOC Term:	Fibres
AGROVOC Term:	Saccharification
AGROVOC Term:	Fermentation
AGROVOC Term:	Statistical analysis
AGROVOC Term:	Analysis of variance
AGROVOC Term:	Scientific research
AGROVOC Term:	Impact assessment
AGROVOC Term:	Microbial contamination
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10772

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