Open AccessPENGUJIAN IN VITRO XILOOLIGOSAKARIDA SEBAGAI KANDIDAT PREBIOTIK
Author(s) -
Asnia Zainuddin,
Eddy Bagus Wasito,
Ni Nyoman Tri Puspaningsih
Publication year - 2008
Publication title -
berkala penelitian hayati (journal of biological researchers)/berkala penelitian hayati
Language(s) - English
Resource type - Journals
eISSN - 2337-389X
pISSN - 0852-6834
DOI - 10.23869/bphjbr.14.1.200813
Subject(s) - lactobacillus casei , butyric acid , lactic acid , chemistry , incubation , acetic acid , food science , strain (injury) , lactobacillus , viable count , biochemistry , bacteria , biology , fermentation , anatomy , genetics
The objectives of this study were to fi nd the in-vitro effect of xyloolygosaccharide on the cell count of Lactobacillus casei Shirota strain, to identify the effect of xyloolygosaccharide on the production of lactic, acetic, propionic and butyric acid (short chain fatty acid = SCFA), and to prove the effect of xyloolygosaccharide on the change of pH value.This was a laboratory experimental study using complete randomized design with 4 treatments, i.e, MRS broth media added xyloolygosaccharide with concentrations of 0 percent (control), 1 percent, 3 percent, and 5 percent, which were then inoculated with Lactobacillus casei Shirota strain and incubated for 6,12, 18, and 24 hours. The Lactobacillus casei Shirota strain cell count was counted using Drop plate. Data obtained were analyzed statistically using two way ANOVA with signifi cance level of 5 percent. The type and level of organic acids, i.e., lactic, acetic, propionic, and butyric acids (SCFA), formed in incubation time of 12 hours, were measured using gas chromatography and the change of pH value during incubation time was measured using pH paper. Results showed that xyloolygosaccharide addition MRS Broth media provided highly signifi cant interaction effect on the cell count of Lactobacillus casei Shirota strain (p less than 0.05). The result of gas chromatography showed that the addition of xyloolygosaccharide in MRS Broth media could increase Lactobacillus casei Shirota strain metabolism activity that produced lactic, acetic, propionic, and butyric acid. The reduction of pH value showed that the lowest pH value of 3.8 after the addition of 5 percent xyloolygosaccharide with incubation time of 24 hours. In conclusion, the addition of xyloolygosaccharide with concentrations of 1 percent, 3 percent, and 5 percent in MRS Broth media with incubation periods of 6, 12, 18, and 24 hours can increase Lactobacillus casei Shirota strain cell count, increase the metabolism activity of Lactobacillus casei Shirota strain, capable in producing SCFA in incubation time of 12 hours, and results in the reduction of pH value.