Effects of the Initial Rice Bran Concentration on the Production of Lactobacillus casei as Digestive Bio-regulator

Authors

  • Siti Marsilawati Mohamed Esivan Department of Bioprocess Engineering, Universiti Teknologi Malaysia, 81310 UTM Johor Bahru, Johor, Malaysia
  • Roslina Rashid Department of Bioprocess Engineering, Universiti Teknologi Malaysia, 81310 UTM Johor Bahru, Johor, Malaysia
  • Nor Azrini Nadiha Azmi Department of Bioprocess Engineering, Universiti Teknologi Malaysia, 81310 UTM Johor Bahru, Johor, Malaysia
  • Nor Athirah Zaharudin Department of Bioprocess Engineering, Universiti Teknologi Malaysia, 81310 UTM Johor Bahru, Johor, Malaysia
  • Norasikin Othman Centre of Lipid Engineering & Applied Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia, 81310 UTM Johor Bahru, Johor, Malaysia

DOI:

https://doi.org/10.11113/jt.v74.4691

Keywords:

Lactobacillus casei, viability, probiotics, rice bran, agro waste

Abstract

Digestive bio-regulator or probiotic is defined as live bacteria with clinically documented health effects in humans and animals. Nowadays, there is increasing interest in probiotics from all over the world. However, the cost of producing probiotics products is still high. To reduce the cost, there is a need to study the usage of agro waste as an inexpensive substrate. The viability of the cell was counted in colony unit per mL (CFU/mL) and the growth was measured using dry weight measurement (g/mL). The sugar concentration was measured using glucose analyzer. At initial substrate concentration of 20% (w/v) and at incubation time of 10hr, the viability cell was 3 x 108 CFU/mL and cell dry weight was 0.0076 g/mL. From the results of this study, it is found that when the initial substrate concentration increased, the viability and growth of Lactobacillus casei increased.

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Published

2015-06-02

How to Cite

Mohamed Esivan, S. M., Rashid, R., Azmi, N. A. N., Zaharudin, N. A., & Othman, N. (2015). Effects of the Initial Rice Bran Concentration on the Production of Lactobacillus casei as Digestive Bio-regulator. Jurnal Teknologi, 74(7). https://doi.org/10.11113/jt.v74.4691

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Section

Science and Engineering