Production of probiotic lactic acid bacteria (LAB) using the seed of mungbean, NSIC Mg11 (Phaseolus radiatus L.) as substrate
Date of Publication
Master of Science in Biology
College of Science
Defense Panel Chair
Pham, Laura B.
Defense Panel Member
Pineda, Louie E.
Three BIOTECH strains of lactic acid bacteria namely: Lactobacillus acidophilus 1900, Lactobacillus casei 1065 and Lactobacillus rhamnosus 1076 were screened for the production of probiotic using Phaseolus radiatus L. as substrate in shake flask fermentation. Results showed that P. radiatus L. favored the growth of all the three strains. L. acidophilus yielded the highest cell count with 1.67 X 1012 cfu/ml after 42h fermentation. This was followed by L. casei and L. rhamnosus with 2.48 X 1011 cfu/ml and 1.35 X 1010 cfu/ml, respectively. L. acidophilus was used in the optimization process of fermentation. Factorial experiments with two factors (pH and temperature) at three levels (pH 6, 6.5 and 7.0 and temperature 37oC, 40oC and room temperature) were conducted. Results revealed that the optimum pH and temperature were at pH 7 and 40oC yielding the highest average cell density (ACD) of 0.752. The optimized temperature and pH were applied in optimizing the substrate using P. radiatus L. (PRL), and in combination with the conventional substrate, skim milk (SM). The experiment was laid out in complete randomized design with five treatments (T) and three replicates per treatment, as follows: T1-100% SM T2-100% PRL T3-85% PRL and 15% SM T4-75% PRL and 25% SM and T5-65% PRL and 35% SM. Results of T5 differed significantly (P<0.05) compared to the other treatments obtaining an ACD of 0.783 after 48h of fermentation. This was followed by T1, T4 and T3 which showed no significant differences with the recorded ACD of 0.716, 0.696 and 0.624, respectively. T2 obtained the least ACD after 48h fermentation. However, it was not significantly different from results of T3. The performance of T5, which resulted in the optimum growth in reference to ACD was confirmed through microbial plate count during the mass production. Results revealed that it produced a cell count of 1.32 x 1017 cfu/ml after 36h of fermentation. The processed fermented product in paste form was called probiomin. The efficacy of probiomin was tested in the
Archives, The Learning Commons, 12F Henry Sy Sr. Hall
1 computer optical disc ; 4 3/4 in.
Lactic acid bacteria; Microorganisms; Mung bean
Bolo, B. (2005). Production of probiotic lactic acid bacteria (LAB) using the seed of mungbean, NSIC Mg11 (Phaseolus radiatus L.) as substrate. Retrieved from https://animorepository.dlsu.edu.ph/etd_masteral/3344