Growth and survival of probiotics (Lactobacillus casei and Lactobacillus acidophilus) immobilized on dehydrated fruit cubes

Tan, Yee Mun (2009) Growth and survival of probiotics (Lactobacillus casei and Lactobacillus acidophilus) immobilized on dehydrated fruit cubes. Universiti Malaysia Sabah. (Unpublished)

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Abstract

In this study, the effect of different methods of fermentation, fruits, sizes of fruit cubes, dehydration methods and storage temperatures on the growth and survival of L. acidophilus and L. casei immobilized on fruit cubes were evaluated. Results indicated that L. acidophilus had significant (p<0.05) higher peak growth in papaya, banana and pineapple fruit juices than L.casei with the viable cell numbers of 8.35 log cfu g�¹, 8.34 log cfu g�¹ and 8.21 log cfu g�¹ respectively. Immobilization of culture on fruit cubes immersed into its respective fruit juices inoculated with culture was studied, with immersion of fruit cubes prior to fermentation and after fermentation. Proven that there was a significant (p<0.05) higher growth of immobilized probiotic cells which went through the immersion of fruit cubes along fermentation. The immobilization study also showed that, fruit cubes sized 1.0 cm³ had better growth significantly (p<0.05) of L. acidophilus or L. casei rather than on 1.5 cm³ fruit cubes. The pH value of immobilized fruits cubes decreased Significantly at the Initial point to the peak point of fermentation but only decrease slightly after the peak hour. The major changes of pH value may due to the accumulation of lactic acid produced from the metabolic pathway of growth. Freeze drying seems to be more effective in preserving the high viability of immobilized cultures and had viable cell number in the same logarithmic cycle even after the freeze drying process. Lastly as a conclusion, the storage at -20°C for freeze dried 1.0 cm³ immobilized fruits cubes which went through the fermentation method of immersion along fermentation had the most favorable survival rate with the mean value of 7.52 log cfu g�¹, 7.98 log cfu g�¹ and 6.39 log cfu g�¹ for papaya fruits, banana and pineapple fruits respectively.

Item Type: Academic Exercise
Uncontrolled Keywords: Fermentation method, Dehydrated fruit, Lactobacillus acidophilus, Lactobacillus casei
Subjects: ?? SB354-402 ??
Divisions: SCHOOL > School of Food Science and Nutrition
Depositing User: Unnamed user with email storage.bpmlib@ums.edu.my
Date Deposited: 18 Jun 2012 09:23
Last Modified: 23 Oct 2017 03:43
URI: http://eprints.ums.edu.my/id/eprint/4239

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