The possibility of a halal mix probiotic medium for the cultivation of Lactobacillus plantarum N16 and Saccharomyces cerevisiae

Authors

  • Yetti Marlida University of Andalas, Faculty of Animal Science, Department of Animal Nutrition and Feed Technology, Padang 25163, Indonesia https://orcid.org/0000-0001-9134-3954
  • Harnentis University of Andalas, Faculty of Animal Science, Department of Animal Nutrition and Feed Technology, Padang 25163, Indonesia
  • Azizah University of Andalas, Faculty of Animal Science, Department of Animal Nutrition and Feed Technology, Padang 25163, Indonesia
  • Yuliaty Shafan Nur University of Andalas, Faculty of Animal Science, Department of Animal Nutrition and Feed Technology, Padang 25163, Indonesia
  • Frederick Adzitey University for Development Studies, Faculty of Agriculture, Food and Consumer Sciences, Department of Animal Science, P.O. Box TL 1882, Tamale, Ghana https://orcid.org/0000-0002-8814-0272
  • Norliza Julmohammad Universiti Malaysia Sabah, Faculty of Food Science and Nutrition, Department of Food Science and Nutrition, 88400, Kota Kinabalu, Sabah, Malaysia https://orcid.org/0000-0003-1816-7127
  • Nurul Huda Universiti Malaysia Sabah, Faculty of Food Science and Nutrition, Department of Food Science and Nutrition, 88400, Kota Kinabalu, Sabah, Malaysia https://orcid.org/0000-0001-9867-6401

DOI:

https://doi.org/10.5219/1713

Keywords:

Halal, Lactobacillus plantarum, Saccharomyces cerevisiae, viability, biomass cell

Abstract

This study aimed to determine the effects of interaction between media type (halal mix preparation) and culture mixtures of Lactobacillus plantarum N16 and Saccharomyces cerevisiae (probiotics). A completely randomised factorial design (CRFD) consisting of 2 factors and three replications was used, where factor A was a mixture of Lactobacillus plantarum N16 and Saccharomyces cerevisiae at a ratio of 1:1 (A1); 1:2 (A2) and 2:1 (A3) and factor B was the type of growth media, that is, control (B1), whey tofu, molasses, and fish waste flour (B2), and coconut water, onggok flour and shrimp waste flour (B3). The variables measured were viability, cell biomass, and pH. The results showed interactions between factors A and B, which were significantly different (p <0.05) in terms of viability, cell biomass, and pH. Based on the results of the study, it can be concluded that the mixture of Lactobacillus plantarum N16 and Saccharomyces cerevisiae at a ratio of 2:1 (A3), using coconut water, onggok flour, and shrimp waste flour (B3) as medium and incubated at 36 °C for 24 hours was the best medium. It had a 2.37 viability, 42.33 mg/ml biomass cell, and a pH of 2.37.

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References

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Published

2022-07-04

How to Cite

Marlida, Y., Harnentis, Azizah, Shafan Nur, Y., Adzitey, F., Julmohammad, N., & Huda, N. (2022). The possibility of a halal mix probiotic medium for the cultivation of Lactobacillus plantarum N16 and Saccharomyces cerevisiae. Potravinarstvo Slovak Journal of Food Sciences, 16, 279–286. https://doi.org/10.5219/1713