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Growth and survival of lactobacillus casei in rice bran and banana peel medium

The aim of this study was to evaluate the effect of different types of lignocellulose biomass as carbon source on the growth and survival of Lactobacillus casei ATCC 393. The microbe was grown as a pure culture in three types of media, such as rice bran, banana peel and MRS medium Rice bran and bana...

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Main Authors: Mohamed Esivan, Siti Marsilawati, Rashid, Roslina, Zaharudin, Nor Athirah, Nik Mahmood, Nik Azmi
Format: Conference or Workshop Item
Language:English
Published: 2015
Subjects:
TP Chemical technology
Online Access:http://eprints.utm.my/id/eprint/62029/1/RoslinaRashid2015_GrowthandSurvivalofLactobacillusCasei.pdf
http://eprints.utm.my/id/eprint/62029/
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spelling my.utm.620292017-08-10T04:56:59Z http://eprints.utm.my/id/eprint/62029/ Growth and survival of lactobacillus casei in rice bran and banana peel medium Mohamed Esivan, Siti Marsilawati Rashid, Roslina Zaharudin, Nor Athirah Nik Mahmood, Nik Azmi TP Chemical technology The aim of this study was to evaluate the effect of different types of lignocellulose biomass as carbon source on the growth and survival of Lactobacillus casei ATCC 393. The microbe was grown as a pure culture in three types of media, such as rice bran, banana peel and MRS medium Rice bran and banana peel were kept at 121°C for 15 minutes and the extraction was conducted to collect the turbid liquid to be used as a medium for the fermentation. The medium was inoculated with 22 hours old inoculum culture at 37°C. The viable cell counts of bacteria (CFU/mL), cell dry weight measurement (g/L), pH and sugar content (g/T) were monitored and recorded during the femientation. The performances of the fermentations were analyzed and compared in term of biomass produced and cell viability'. The finding indicates that banana peel substrate produced higher sugar content compared to rice bran. However, the growth and the survival of Lactobacillus casei are better in rice bran medium. 2015 Conference or Workshop Item PeerReviewed application/pdf en http://eprints.utm.my/id/eprint/62029/1/RoslinaRashid2015_GrowthandSurvivalofLactobacillusCasei.pdf Mohamed Esivan, Siti Marsilawati and Rashid, Roslina and Zaharudin, Nor Athirah and Nik Mahmood, Nik Azmi (2015) Growth and survival of lactobacillus casei in rice bran and banana peel medium. In: 1st ICRIL-International Conference on Innovation in Science and Technology (IICIST 2015), 20 April, 2015, Kuala Lumpur, Malaysia. http://www.utm.my/iicist/
institution Universiti Teknologi Malaysia
building UTM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Malaysia
content_source UTM Institutional Repository
url_provider http://eprints.utm.my/
language English
topic TP Chemical technology
spellingShingle TP Chemical technology
Mohamed Esivan, Siti Marsilawati
Rashid, Roslina
Zaharudin, Nor Athirah
Nik Mahmood, Nik Azmi
Growth and survival of lactobacillus casei in rice bran and banana peel medium
description The aim of this study was to evaluate the effect of different types of lignocellulose biomass as carbon source on the growth and survival of Lactobacillus casei ATCC 393. The microbe was grown as a pure culture in three types of media, such as rice bran, banana peel and MRS medium Rice bran and banana peel were kept at 121°C for 15 minutes and the extraction was conducted to collect the turbid liquid to be used as a medium for the fermentation. The medium was inoculated with 22 hours old inoculum culture at 37°C. The viable cell counts of bacteria (CFU/mL), cell dry weight measurement (g/L), pH and sugar content (g/T) were monitored and recorded during the femientation. The performances of the fermentations were analyzed and compared in term of biomass produced and cell viability'. The finding indicates that banana peel substrate produced higher sugar content compared to rice bran. However, the growth and the survival of Lactobacillus casei are better in rice bran medium.
format Conference or Workshop Item
author Mohamed Esivan, Siti Marsilawati
Rashid, Roslina
Zaharudin, Nor Athirah
Nik Mahmood, Nik Azmi
author_facet Mohamed Esivan, Siti Marsilawati
Rashid, Roslina
Zaharudin, Nor Athirah
Nik Mahmood, Nik Azmi
author_sort Mohamed Esivan, Siti Marsilawati
title Growth and survival of lactobacillus casei in rice bran and banana peel medium
title_short Growth and survival of lactobacillus casei in rice bran and banana peel medium
title_full Growth and survival of lactobacillus casei in rice bran and banana peel medium
title_fullStr Growth and survival of lactobacillus casei in rice bran and banana peel medium
title_full_unstemmed Growth and survival of lactobacillus casei in rice bran and banana peel medium
title_sort growth and survival of lactobacillus casei in rice bran and banana peel medium
publishDate 2015
url http://eprints.utm.my/id/eprint/62029/1/RoslinaRashid2015_GrowthandSurvivalofLactobacillusCasei.pdf
http://eprints.utm.my/id/eprint/62029/
http://www.utm.my/iicist/
_version_ 1643655308403277824
score 13.211869

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