Growth of probiotic Lactobacillus rhamnosus GR-1 using saccharified oil palm mesocarp fibre as affected by saccharification time and fermentation time

A. M. Sahilah; M. Y. Maskat; N. H. Mohd; Mackeen, M. M.; N. A. M. Zaini; Sage, E.E.

Growth of probiotic Lactobacillus rhamnosus GR-1 using saccharified oil palm mesocarp fibre as affected by saccharification time and fermentation time

2022

Abundant low-cost oil palm mesocarp fibre could serve as a potential feedstock for the production of oligosaccharides which may have prebiotic properties. Thus, a study was carried out to determine the ability of saccharified oil palm mesocarp fibre (OPMF) to support the growth of a probiotic microorganism (Lactobacillus rhamnosus GR-1). The saccharified OPMF was produced using different saccharification times (1, 3 and 6 hrs) while fermentation of the saccharified OPMF with L. rhamnosus GR-1 was carried out for 0, 12 and 24 hrs. Growth of L. rhamnosus GR-1 was measured based on OD₆₀₀ using a UV-spectrophotometer along with the pH of the growth media. The results showed a significantly higher (p<0.05) growth of L. rhamnosus GR-1 with increasing saccharification time and fermentation time. Increased saccharification time of up to 6 hrs also resulted in a higher variety of oligosaccharides compared to 1 hour and significantly reduced (p<0.05) pH of the growth media. The use of saccharified OPMF produced comparable growth of L. rhamnosus GR-1 with significantly lower (p<0.05) pH compared to using fructooligosaccharide in the growth media. The results showed the ability of saccharified OPMF to support the growth of probiotic L. rhamnosus GR-1.

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