Enzymatic Production Of Sago Starch Oligosaccharides And Their Fermentation By Lactobacillus SPP

The potential of sago starch short chain oligosaccharides (SCO) to enhance the growth of Lactobacillus spp. was studied. Partially gelatinized sago starch was hydrolyzed at pH 6.2 for 48 hours at various temperatures (45 °C - 75 °C) and concentrations (1% - 6% (v/w)) of α-amylase (Termamyl 120L). S...

وصف كامل

محفوظ في:
التفاصيل البيبلوغرافية
المؤلف الرئيسي: Rashid, Rinani Shima Abd.
التنسيق: أطروحة
اللغة:English
منشور في: 2011
الموضوعات:
الوصول للمادة أونلاين:http://eprints.usm.my/42444/1/RINANI_SHIMA.pdf
الوسوم: إضافة وسم
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الوصف
الملخص:The potential of sago starch short chain oligosaccharides (SCO) to enhance the growth of Lactobacillus spp. was studied. Partially gelatinized sago starch was hydrolyzed at pH 6.2 for 48 hours at various temperatures (45 °C - 75 °C) and concentrations (1% - 6% (v/w)) of α-amylase (Termamyl 120L). Sago starch hydrolysis using 2% (v/w) α-amylase, at 65 °C yielded a total SCO of 14.6 g/kg, while enzymatic hydrolysis at 75 °C with 1% (v/w) α-amylase produced the highest concentration of SCO reaching 15.0 g/kg after 48 hours hydrolysis.