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Lactobacillus salivarius fermentation reduced glucosinolate and fibre in canola meal

Local traditional fermented foods consisting of seven samples of tempoyak (made from fresh durian fruit), six samples of budu (made from boiled fish), four samples of tempeh (made from boiled soybean), two samples of vegetable pickle (made from raw cabbage) and one sample of tapai (made from cooked...

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Main Authors: Aljuobori, Ahmed, Abdullah, Norhani, Idrus, Zulkifli, Farjam, Abdoreza Soleimani, Liang, Juan Boo, Oskoueian, Ehsan
Format: Article
Language:English
Published: Canadian Center of Science and Education 2014
Online Access:http://psasir.upm.edu.my/id/eprint/34345/1/Lactobacillus%20salivarius%20Fermentation%20Reduced%20Glucosinolate%20and.pdf
http://psasir.upm.edu.my/id/eprint/34345/
http://www.ccsenet.org/journal/index.php/jfr/article/view/35248
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spelling my.upm.eprints.343452015-12-10T06:56:35Z http://psasir.upm.edu.my/id/eprint/34345/ Lactobacillus salivarius fermentation reduced glucosinolate and fibre in canola meal Aljuobori, Ahmed Abdullah, Norhani Idrus, Zulkifli Farjam, Abdoreza Soleimani Liang, Juan Boo Oskoueian, Ehsan Local traditional fermented foods consisting of seven samples of tempoyak (made from fresh durian fruit), six samples of budu (made from boiled fish), four samples of tempeh (made from boiled soybean), two samples of vegetable pickle (made from raw cabbage) and one sample of tapai (made from cooked glutinous rice), were used as samples for the isolation of lactic acid bacteria (LAB). A number of samples for different fermented foods like tempoyak, budu and vegetable pickle were screened as they were fermented by microorganisms naturally present in the food. One hundred isolates were obtained and by sequential screening for catalase activity and Gram-staining, 20 isolates were determined to be Lactobacillus. Ten isolates with the highest enzymatic activities were selected based on the biochemical reactions of the API ZYM kit. Canola meal (CM) was treated with the ten Lactobacillus isolates in solid state fermentation for 30 days. The most efficient LAB isolate was identified as lactobacillus salivarius and significantly reduced the total glucosinolate and crude fibre content of CM by 38% and 16%, respectively. Canadian Center of Science and Education 2014 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/34345/1/Lactobacillus%20salivarius%20Fermentation%20Reduced%20Glucosinolate%20and.pdf Aljuobori, Ahmed and Abdullah, Norhani and Idrus, Zulkifli and Farjam, Abdoreza Soleimani and Liang, Juan Boo and Oskoueian, Ehsan (2014) Lactobacillus salivarius fermentation reduced glucosinolate and fibre in canola meal. Journal of Food Research, 3 (5). pp. 95-102. ISSN 1927-0887; ESSN: 1927-0895 http://www.ccsenet.org/journal/index.php/jfr/article/view/35248 10.5539/jfr.v3n5p95
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Local traditional fermented foods consisting of seven samples of tempoyak (made from fresh durian fruit), six samples of budu (made from boiled fish), four samples of tempeh (made from boiled soybean), two samples of vegetable pickle (made from raw cabbage) and one sample of tapai (made from cooked glutinous rice), were used as samples for the isolation of lactic acid bacteria (LAB). A number of samples for different fermented foods like tempoyak, budu and vegetable pickle were screened as they were fermented by microorganisms naturally present in the food. One hundred isolates were obtained and by sequential screening for catalase activity and Gram-staining, 20 isolates were determined to be Lactobacillus. Ten isolates with the highest enzymatic activities were selected based on the biochemical reactions of the API ZYM kit. Canola meal (CM) was treated with the ten Lactobacillus isolates in solid state fermentation for 30 days. The most efficient LAB isolate was identified as lactobacillus salivarius and significantly reduced the total glucosinolate and crude fibre content of CM by 38% and 16%, respectively.
format Article
author Aljuobori, Ahmed
Abdullah, Norhani
Idrus, Zulkifli
Farjam, Abdoreza Soleimani
Liang, Juan Boo
Oskoueian, Ehsan
spellingShingle Aljuobori, Ahmed
Abdullah, Norhani
Idrus, Zulkifli
Farjam, Abdoreza Soleimani
Liang, Juan Boo
Oskoueian, Ehsan
Lactobacillus salivarius fermentation reduced glucosinolate and fibre in canola meal
author_facet Aljuobori, Ahmed
Abdullah, Norhani
Idrus, Zulkifli
Farjam, Abdoreza Soleimani
Liang, Juan Boo
Oskoueian, Ehsan
author_sort Aljuobori, Ahmed
title Lactobacillus salivarius fermentation reduced glucosinolate and fibre in canola meal
title_short Lactobacillus salivarius fermentation reduced glucosinolate and fibre in canola meal
title_full Lactobacillus salivarius fermentation reduced glucosinolate and fibre in canola meal
title_fullStr Lactobacillus salivarius fermentation reduced glucosinolate and fibre in canola meal
title_full_unstemmed Lactobacillus salivarius fermentation reduced glucosinolate and fibre in canola meal
title_sort lactobacillus salivarius fermentation reduced glucosinolate and fibre in canola meal
publisher Canadian Center of Science and Education
publishDate 2014
url http://psasir.upm.edu.my/id/eprint/34345/1/Lactobacillus%20salivarius%20Fermentation%20Reduced%20Glucosinolate%20and.pdf
http://psasir.upm.edu.my/id/eprint/34345/
http://www.ccsenet.org/journal/index.php/jfr/article/view/35248
_version_ 1643831125832892416
score 13.211869

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