The Effect Of Substrate Concentration In Fermentation Of Sago Starch Short Chain Oligosaccharides By Lactobacillus Spp.

Abstract Experiments were conducted to study the potential of sago starch short chain oligosaccharides to enhance the growth of L. acidophilus L. bulgaricus and L. casei. The sago starch was hydrolysed by 1 vw 2661537-amylase Termamyl 120L at 65C for 0-48 h. Hydrolysis resulted in sago starch short chain oligosaccharides SCO with DP1 up to DP5. The fermentations of sago starch SCO at various concentrations 1 2 4 and 6 vv by Lactobacillus spp. were studied. Results showed that the growth of all Lactobacillus sp. were positively correlated with SCO concentration up to 4 vv but no further improvement on the growth with inclusion of 6 vv SCO in the media. L. casei showed the highest growth compared to L. acidophilus and L. bulgaricus in all fermentation conditions. Comparison studies of Lactobacillus sp. growth on commercial prebiotics fructooligosaccharide and inulin showed that growth in sago starch SCO was as good as in commercial prebiotics. Conclusively sago starch SCO had an effect on Lactobacillus sp. growth and thus its potential in serving as prebiotics is worth to be explored.