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Growth of lactobacillus casei and propionibacterium jensenii in different glucose concentration and incubation temperature

The effects of two different parameters on the growth rate of L. casei and P. jensenii were discussed in this study. The impacts of glucose concentration 5, 10, 15, 18, 20 g/L) and incubation temperature (30, 35, 37, 40, 42 ℃) on the growth of both microorganisms in co-culture were investigated. The...

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Main Authors:	Esivan, S. M. M., Rashid, R., Jati, A., Zaharudin, N. A.
Format:	Conference or Workshop Item
Published:	2021
Subjects:	TP Chemical technology
Online Access:	http://eprints.utm.my/id/eprint/96107/ http://dx.doi.org/10.1007/978-981-16-4513-6_9
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id	my.utm.96107
record_format	eprints
spelling	my.utm.961072022-07-03T08:22:40Z http://eprints.utm.my/id/eprint/96107/ Growth of lactobacillus casei and propionibacterium jensenii in different glucose concentration and incubation temperature Esivan, S. M. M. Rashid, R. Jati, A. Zaharudin, N. A. TP Chemical technology The effects of two different parameters on the growth rate of L. casei and P. jensenii were discussed in this study. The impacts of glucose concentration 5, 10, 15, 18, 20 g/L) and incubation temperature (30, 35, 37, 40, 42 ℃) on the growth of both microorganisms in co-culture were investigated. The fermentation process was carried out for seven days in a 500 mL screw-capped bottle with 300 mL sterile MRS broth. The viable cell counts of bacteria, pH drops, and glucose concentration were analysed during the incubation period. The findings show that glucose concentration and incubation temperature had a significant impact on the production of the cell. The highest specific growth rate of L. casei and P. jensenii are 0.030/h and 0.041/h, respectively. Based on this study, the most suitable initial glucose concentration and incubation temperature for the fermentation of L. casei and P. jensenii in co-culture fermentation are 18 g/L and 37 ℃, respectively. 2021 Conference or Workshop Item PeerReviewed Esivan, S. M. M. and Rashid, R. and Jati, A. and Zaharudin, N. A. (2021) Growth of lactobacillus casei and propionibacterium jensenii in different glucose concentration and incubation temperature. In: 6th International Conference on Fundamental and Applied Sciences, ICFAS 2020, 13 July 2021 - 15 July 2021, Virtual, Online. http://dx.doi.org/10.1007/978-981-16-4513-6_9
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/
topic	TP Chemical technology
spellingShingle	TP Chemical technology Esivan, S. M. M. Rashid, R. Jati, A. Zaharudin, N. A. Growth of lactobacillus casei and propionibacterium jensenii in different glucose concentration and incubation temperature
description	The effects of two different parameters on the growth rate of L. casei and P. jensenii were discussed in this study. The impacts of glucose concentration 5, 10, 15, 18, 20 g/L) and incubation temperature (30, 35, 37, 40, 42 ℃) on the growth of both microorganisms in co-culture were investigated. The fermentation process was carried out for seven days in a 500 mL screw-capped bottle with 300 mL sterile MRS broth. The viable cell counts of bacteria, pH drops, and glucose concentration were analysed during the incubation period. The findings show that glucose concentration and incubation temperature had a significant impact on the production of the cell. The highest specific growth rate of L. casei and P. jensenii are 0.030/h and 0.041/h, respectively. Based on this study, the most suitable initial glucose concentration and incubation temperature for the fermentation of L. casei and P. jensenii in co-culture fermentation are 18 g/L and 37 ℃, respectively.
format	Conference or Workshop Item
author	Esivan, S. M. M. Rashid, R. Jati, A. Zaharudin, N. A.
author_facet	Esivan, S. M. M. Rashid, R. Jati, A. Zaharudin, N. A.
author_sort	Esivan, S. M. M.
title	Growth of lactobacillus casei and propionibacterium jensenii in different glucose concentration and incubation temperature
title_short	Growth of lactobacillus casei and propionibacterium jensenii in different glucose concentration and incubation temperature
title_full	Growth of lactobacillus casei and propionibacterium jensenii in different glucose concentration and incubation temperature
title_fullStr	Growth of lactobacillus casei and propionibacterium jensenii in different glucose concentration and incubation temperature
title_full_unstemmed	Growth of lactobacillus casei and propionibacterium jensenii in different glucose concentration and incubation temperature
title_sort	growth of lactobacillus casei and propionibacterium jensenii in different glucose concentration and incubation temperature
publishDate	2021
url	http://eprints.utm.my/id/eprint/96107/ http://dx.doi.org/10.1007/978-981-16-4513-6_9
_version_	1738510324562132992
score	13.211869

Growth of lactobacillus casei and propionibacterium jensenii in different glucose concentration and incubation temperature

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