Imobilization of cell Lactobacillus casei bacteria with alginate matrix
1999
Permana, D. | Kusmiati (Pusat Penelitian dan Pengembangan Bioteknologi, Bogor (Indonesia))
Lactobacillus casei is a lactic acid bacterium that is homofermentative. This bacterium is a Gram positive that has important role in fermented food and dairy products. Immobilization of L. casei can be carried out by applying various matrix whose purpose is to maintain cell viability and the activity in reproducing lactic acid. In this experiment we used 0.6 percent sodium alginater matrix, mixture of sodium alginate with gelatin, and mixture of sodium alginate with glutaraldehide, which was poured drop by drop into the solution of 100 mM CaCl2, so that it formed grains of gel covering L. casei cell. Cell concentration was experimented at optical density (OD) 0.5, 1.0, and 1.5. The results show that the total count of L. casei cells with the treatment of the free cells (without immobilization) increases at a higher optical density as well as L. casei cells immobilization. The formation of L-lactate was measured with Biochemistry analyzer. The L-lactate concentration reached at the controlled treatment (cell without immobilization) was 9.34 mg/ml at OD 1.5, while the treatment immobilization with 0.6 percent of sodium alginate matrix attained 8.50 mg ml at OD 1.5
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