Effect of various carbon and nitrogen source on the total phenolic content of fermented coconut testa
2011
Kamariah Long | Anisah Jamaluddin
Solid-state fermentation of coconut testa by Rhizopus sp. is a biotechnological strategy to produce fungal-fermented coconut testa with more beneficial components. This study evaluated the effect of various carbon and nitrogen sources on the total phenolic content of the substrate. Twelve formulated media which contained 1% of carbon source and 1% of nitrogen source were used. Three types of carbon sources (maltose, sucrose and glucose) and four types of nitrogen sources (yeast extract, peptone, sodium nitrate and ammonium sulphate) were used in this study. Total phenolic content of the samples was evaluated through the Folin-Ciocalteu method. From this assay, it showed that combination of glucose and ammonium sulphate gave the highest improvement of total phenolic content with the value of 27.927 ± 0.024 mg GAE/g sample extract.
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Эту запись предоставил Universiti Putra Malaysia