Probiotic production from cassava chips by co-culture of Rhizopus sp. TISTR 3522 and Bacillus sp. A5
2011
Jantima Arnthong(Kasetsart University, Bangkok (Thailand). Faculty of Science. Department of Microbiology) | Thanawat Jaiklangboorana(Kasetsart University, Bangkok (Thailand). Faculty of Science. Department of Microbiology) | Pawinee Wongtubtim(Kasetsart University, Bangkok (Thailand). Faculty of Science. Department of Microbiology) | Vichien Kitpreechavanich(Kasetsart University, Bangkok (Thailand). Faculty of Science. Department of Microbiology)
Eighty-five strains of acid producing Bacillus sp. were isolated based on the colour change of bromcresol purple. The strain A5 that selected as a potent acid producing strain demonstrated the inhibition ability to Escherichia coli, Staphylococcus aureus and Salmonella typhimurium. Moreover, the strain revealed the acid tolerant at pH 3 with 81 percent survival rate but no growth in the medium containing 0.3 percent bile salt. In parallel, a superior Alpha amylase producing Rhizopus strain was selected from 22 strains of Rhizopus sp. by solid state fermentation. Among these strains, TISTR 3522 produced the highest Alpha amylase with 94 U/g dry substrate. Therefore, Rhizopus sp. TISTR 3522 and Bacillus sp. A5 were used as co-cultures for Alpha amylase production and probiotic by solid state fermentation using cassava chip as raw materials. The maximum enzyme activity and Bacillus sp. cells were obtained in the medium consisted of 10 g cassava chips as the substrate and 0.3 g NH4NO3 per g substrate as inorganic nitrogen with 50 percent of initial moisture and initial pH 6 at 5 days cultivation
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