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Lactobacillus salivarius fermentation reduced glucosinolate and fibre in canola meal

Aljuobori, Ahmed and Abdullah, Norhani and Idrus, Zulkifli and Farjam, Abdoreza Soleimani and Liang, Juan Boo and Oskoueian, Ehsan (2014) Lactobacillus salivarius fermentation reduced glucosinolate and fibre in canola meal. Journal of Food Research, 3 (5). pp. 95-102. ISSN 1927-0887; ESSN: 1927-0895

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Abstract

Local traditional fermented foods consisting of seven samples of tempoyak (made from fresh durian fruit), six samples of budu (made from boiled fish), four samples of tempeh (made from boiled soybean), two samples of vegetable pickle (made from raw cabbage) and one sample of tapai (made from cooked glutinous rice), were used as samples for the isolation of lactic acid bacteria (LAB). A number of samples for different fermented foods like tempoyak, budu and vegetable pickle were screened as they were fermented by microorganisms naturally present in the food. One hundred isolates were obtained and by sequential screening for catalase activity and Gram-staining, 20 isolates were determined to be Lactobacillus. Ten isolates with the highest enzymatic activities were selected based on the biochemical reactions of the API ZYM kit. Canola meal (CM) was treated with the ten Lactobacillus isolates in solid state fermentation for 30 days. The most efficient LAB isolate was identified as lactobacillus salivarius and significantly reduced the total glucosinolate and crude fibre content of CM by 38% and 16%, respectively.

Item Type:Article
Keyword:Canola meal; Glucosinolate; Solid state fermentation; LAB
Faculty or Institute:Faculty of Biotechnology and Biomolecular Sciences
Institute of Tropical Agriculture
Publisher:Canadian Center of Science and Education
DOI Number:10.5539/jfr.v3n5p95
Altmetrics:http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.5539/jfr.v3n5p95
ID Code:34345
Deposited By: Nurul Ainie Mokhtar
Deposited On:10 Dec 2015 14:56
Last Modified:10 Dec 2015 14:56

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