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


Citation

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

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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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.

Additional Metadata

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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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