The possibility of a halal mix probiotic medium for the cultivation of Lactobacillus plantarum N16 and Saccharomyces cerevisiae
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 randomized factorial design (CRFD) consisting of 2 factors and three replications was used,...
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| Format: | Article |
| Language: | English English |
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Public Knowledge Project
2022
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| Online Access: | https://eprints.ums.edu.my/id/eprint/34348/1/Abstract.pdf https://eprints.ums.edu.my/id/eprint/34348/2/Full%20text.pdf |
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| author | Yetti Marlida Harnentis Azizah Yuliaty Shafan Nur Frederick Adzitey Norliza Julmohammad Nurul Huda |
| author_facet | Yetti Marlida Harnentis Azizah Yuliaty Shafan Nur Frederick Adzitey Norliza Julmohammad Nurul Huda |
| author_sort | Yetti Marlida |
| collection | UMS |
| description | 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 randomized 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. |
| first_indexed | 2024-03-06T03:20:44Z |
| format | Article |
| id | ums.eprints-34348 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-03-06T03:20:44Z |
| publishDate | 2022 |
| publisher | Public Knowledge Project |
| record_format | dspace |
| spelling | ums.eprints-343482022-09-29T03:50:54Z https://eprints.ums.edu.my/id/eprint/34348/ The possibility of a halal mix probiotic medium for the cultivation of Lactobacillus plantarum N16 and Saccharomyces cerevisiae Yetti Marlida Harnentis Azizah Yuliaty Shafan Nur Frederick Adzitey Norliza Julmohammad Nurul Huda BP174-190 The practice of Islam TX341-641 Nutrition. Foods and food supply 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 randomized 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. Public Knowledge Project 2022 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/34348/1/Abstract.pdf text en https://eprints.ums.edu.my/id/eprint/34348/2/Full%20text.pdf Yetti Marlida and Harnentis and Azizah and Yuliaty Shafan Nur and Frederick Adzitey and Norliza Julmohammad and Nurul Huda (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. pp. 279-286. ISSN 1337-0960 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1713#:~:text=Based%20on%20the%20results%20of,hours%20was%20the%20best%20medium. https://doi.org/10.5219/1713 https://doi.org/10.5219/1713 |
| spellingShingle | BP174-190 The practice of Islam TX341-641 Nutrition. Foods and food supply Yetti Marlida Harnentis Azizah Yuliaty Shafan Nur Frederick Adzitey Norliza Julmohammad Nurul Huda The possibility of a halal mix probiotic medium for the cultivation of Lactobacillus plantarum N16 and Saccharomyces cerevisiae |
| title | The possibility of a halal mix probiotic medium for the cultivation of Lactobacillus plantarum N16 and Saccharomyces cerevisiae |
| title_full | The possibility of a halal mix probiotic medium for the cultivation of Lactobacillus plantarum N16 and Saccharomyces cerevisiae |
| title_fullStr | The possibility of a halal mix probiotic medium for the cultivation of Lactobacillus plantarum N16 and Saccharomyces cerevisiae |
| title_full_unstemmed | The possibility of a halal mix probiotic medium for the cultivation of Lactobacillus plantarum N16 and Saccharomyces cerevisiae |
| title_short | The possibility of a halal mix probiotic medium for the cultivation of Lactobacillus plantarum N16 and Saccharomyces cerevisiae |
| title_sort | possibility of a halal mix probiotic medium for the cultivation of lactobacillus plantarum n16 and saccharomyces cerevisiae |
| topic | BP174-190 The practice of Islam TX341-641 Nutrition. Foods and food supply |
| url | https://eprints.ums.edu.my/id/eprint/34348/1/Abstract.pdf https://eprints.ums.edu.my/id/eprint/34348/2/Full%20text.pdf |
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