Displaying publications 1 - 20 of 36 in total

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  1. Premarathne J.M.K.J.K., New, C.Y., Ubong, A, Nakaguchi, Y., Nishibuchi, M., Son, R.
    Food Research, 2017;1(3):67-76.
    MyJurnal
    Escherichia coli O157:H7 is a major food-borne pathogen that has resulted in numerous
    outbreaks around the world. Widespread distribution of the organism in various ecological
    niches impedes the control measures. This study aimed to detect and quantify E. coli O157:H7
    in beef sold in wet markets and hypermarkets in Malaysia and to determine the risk of E. coli
    O157:H7 infection linked to consumption of beef. The rfbO157 and flicH7 primers targeted on
    somatic antigen (O157) and flagellar antigen (H7) respectively of E. coli O157:H7 was used for
    the MPN-PCR method. A total of 99 beef samples were collected from local wet markets and
    hypermarkets. The highest E. coli O157:H7 contamination rate was observed in beef samples
    collected from wet markets (89.50%), whereas the contamination rate in hyper market A and B
    were compratively low (35.35 and 20% respectively). However, the microbial load was highest
    in the beef samples from hypermarket A (1100 MPN/g) while E. coli O157:H7 bacterial load
    in beef samples from hypermarket B and wet market ranged from 3 to 93 MPN/g and 3 to 240
    MPN/g, respectively. Using the Quantitative Microbial Risk Assessment (QMRA) approach
    the risk was estimated incorporating the findings of the prevalence study and predictions
    based on home storage, cooking and consumption patterns. Three different exposure pathways
    were investigated to estimate the risk associated with contaminated beef and Monte Carlo
    simulation was used to determine the level of uncertainty. The developed model predicated that
    consumption of contaminated beef can be accountable for 1.83E+06 E. coli O157:H7 cases per
    year in Malaysia. The reliability of the model, data gaps and further research needs, is discussed.
    Through continuous improvement Quantitative Microbial Risk Assessment provides valuable
    insight into controlling and prevention strategies.
  2. Gindi, A.A., Abdullah, A.M., Ismail, M.M., Nawi, N.M.
    Food Research, 2017;1(3):77-82.
    MyJurnal
    Using Stimulus–Organism–Response (S-O-R) framework, this study examines Stimulus–
    Response relationships of fresh vegetable consumers’ behavior in Klang Valley, Malaysia. In
    particular, the study focused on how loyalty drivers affect retail formats choice by the fresh
    vegetable (FV) consumers. The Stimuli that pertain to loyalty drivers include promotional
    activities, perceived price and social interaction and the Response is the retail format choice.
    Three hypotheses were developed and tested with the data collected from a survey using
    simple random sampling technique. Structural Equation Model (SEM) was used in analyzing
    the data. Results of the study revealed that Stimuli (loyalty drivers) influence Response (retail
    format choice) for the different FV markets in Malaysia. Based on the finding of the research,
    Malaysian retailers have different marketing strategies to be considered with regards to loyalty
    drivers.
  3. Noorfarahzilah, M., Mansoor, A.H., Hasmadi, M.
    Food Research, 2017;1(3):89-96.
    MyJurnal
    Tarap seed (Artocarpus odoratissimus) is one of the popular snacks among Borneo Island
    people especially in Sabah, Malaysia. Their flesh and seed are such a potential food source but
    they are not fully exploited. Therefore, this study was conducted to determine its nutritional
    composition, mineral content and functional properties of Tarap seed flour (TSF). The
    proximate analysis (protein, carbohydrate, fat, crude fiber, ash, moisture), minerals content
    and functional properties (powder particle size, bulk density, oil and water absorption capacity,
    emulsion capacity, foaming ability, least gelling concentration, swelling ability and pasting
    properties) were determined. The proximate analysis results obtained showed that TSF had
    49.65% carbohydrate, 15.60% crude fat, 12.3% crude fibers, 8.8% crude protein, 1.17 % ash
    and 12.5% moisture. Most abundant mineral found in Tarap flour was potassium, followed
    by magnesium, calcium, and natrium. The results showed that TSF has an average particle
    size of 166.02µm with low bulk density (0.57g/cm3
    ) as compared to wheat flour. Water and
    oil absorption capacities of TSF were 2.61 and 1.69g/g, respectively, while the efficiency of
    emulsification was 14.8%. Least gelation concentration was found to be 12% while foaming
    ability was 7%. Swelling ability results showed a steady increment from 60°C to 70°C but
    sharp increased observed from 70°C to 80°C. From the results presented, it can be concluded
    that TSF has a great potential for use in the formulation of composite flours to be used as
    ingredients in the food industry.
  4. Koh, S.P., Aziz, N., Sharifudin, S.A., Abdullah, R., Hamid, N.S.A., Sarip, J.
    Food Research, 2017;1(4):109-113.
    MyJurnal
    Foodborne illness is recognized as an emerging infectious disease. The incidence of foodborne
    infections is common and the majority cases are undiagnosed or unreported. Apart from some
    diarrhea or minor gastrointestinal problem, some foodborne pathogenic microbes may cause
    death, particularly to those people with weakened immune system. In this study, we have
    developed a new fermented papaya beverage using symbiotic culture of yeast and acetic acid
    bacteria under controlled biofermentation process. An in-vitro assessment of fermented papaya
    beverage against few foodborne pathogenic microorganism was conducted to determine
    its minimum bactericidal concentration (MBC>99). Three types of foodborne pathogen:
    Escherichia coli O157, Salmonella enterica serovar Typhimurium ATCC 53648, Salmonella
    enterica serovar Enteritidis (isolated from infectious chicken) were selected. From minimum
    bactericidal concentration (MBC>99) assay, both fermented papaya pulp and leaves beverages
    have shown 100% killing rate against three selected foodborne pathogenic microbes. Inversely,
    non-fermented papaya pulp and leaves beverages indicated no inhibition at all. In fact, further
    dilution of fermented papaya pulp and leaves beverages demonstrated different degree of
    MBC>99 and brix value, but the pH value remained less than 3.5. These findings indicated
    the combination of soluble solid compounds presents in both fermented papaya beverage and
    product acidity play an important role in the inhibition of pathogenic microorganisms. The
    preliminary promising results of this work have shown that the great potential of fermented
    papaya beverages as a preventive measure to reduce the incidence of foodborne illness.
  5. New, C.Y., Wong, C.Y., Usha, M., Ubong, A., Son, R., Nakaguchi, Y., et al.
    Food Research, 2017;1(2):33-37.
    MyJurnal
    Cross contamination is one of the most important contributing factors in foodborne illness
    originating in household environments. The objective of this research was to determine the
    transfer between naturally contaminated chicken liver and leg to cutting board, hand glove,
    knife and cucumber, during slicing. The microorganism tested was Campylobacter jejuni and
    the results showed that the pathogen transferred to all utensils, at different transfer rate, despite
    the low level of the naturally contaminating pathogen. With unknown concentration bacteria in
    the naturally contaminated samples, a proportion of the utensils were still contaminated with C.
    jejuni and not surprisingly, when the sample were contaminated with higher concentrations of
    the pathogen, a higher proportion of the utensils had detectable C. jejuni cells present, though
    in many cases cross contamination seems to be a random event. Transfer of the naturally
    contaminating C. jejuni from the chicken liver and leg to the utensils were
  6. Hanis-Syazwani, M., Bolarinwa, I.F., Lasekan, O., Kharidah Muhammad
    Food Research, 2018;2(4):340-349.
    MyJurnal
    The effect of mixed strain culture of lactic acid bacteria (LAB) and Yeast, and yeast or L.
    brevis, L. plantarum, or L. sanfranciscencis on the physicochemical properties (pH, TTA,
    organic acid, ethanol, and sugar content) of rice bran sourdough was investigated. Starter
    culture with optimum physicochemical properties was used to ferment rice and wheat bran
    for sourdough production. Rice and wheat bran sourdough and non-fermented rice and
    wheat bran were mixed with wheat flour at 10% substitution level for bread production.
    Results showed that rice bran fermented with L. plantarum had the best physicochemical
    properties compared to rice bran sourdough produced by other LAB or mixed culture. The
    specific volume of bread sample made with rice bran sourdough (4.65 cm3
    /g) was higher
    than that of the bread samples made from wheat bran sourdough (4.32 cm3
    /g) and nonfermented
    bran (3.74 – 4.24 cm3
    /g), but not significantly different from the control (100%
    wheat) bread (4.85 cm3
    /g). The crumb colour of the rice bran and rice bran sourdough
    substituted bread was lighter than that of the other bread samples. Crust colour of all the
    bread samples was not significantly different (p > 0.05). At the end of 6 days storage
    period, bread samples from control and wheat bran sourdough were firmer than that from
    rice bran sourdough, however, crumb firmness values were highest in non-fermented bran
    substituted bread. Sensory analysis result revealed that rice bran sourdough bread was
    more acceptable than wheat bran sourdough bread, and non-fermented rice and wheat bran
    substituted bread.
  7. Antora, R.A., Norazatul Hanim, M.R., Rabeta, M.S.
    Food Research, 2018;2(4):368-377.
    MyJurnal
    Different concentrations of aqueous and ethanolic extracts of Ocimum tenuiflorum L.
    leaves were evaluated for their sucrase inhibition and non-enzymatic glycation inhibitory
    effects. The results revealed that aqueous extracts, particularly the one from oven-dried
    leaves had significant inhibition potential for all three assays. The IC50 values for sucrase
    inhibition assay, BSA-glucose assay, and BSA-fructose assay were, 370.48±2.14 µg/ml,
    188.19±2.52 µg/ml, and 166.16±1.99 µg/ml, respectively and the highest inhibition found
    in1250 µg/ml were, 91.88±0.16%, 118.46±0.27%, and 104.15±0.21%, respectively. Other
    than that, the aqueous extract of fresh leaves and 50% ethanol extract of oven dried leaves
    also showed good inhibition activity. Though, the results presented the highest inhibition
    activity for BSA-glucose assay. The leaves also attained 50% inhibition with the lowest
    concentration for BSA-fructose assay. The overall result of O. tenuiflorum leaves
    suggested that it can be used for treating diabetes mellitus and the complications
    associated with this.
  8. New, C.Y., Abdul Rahman, R., Son, R., Mohammed, A.S.
    Food Research, 2018;2(4):378-390.
    MyJurnal
    The safety level of microwaved foods remains at vague as this subject was less addressed
    scientifically. A study was initiated to address the matter by investigating on the
    survivability of Salmonella and Shiga-toxigenic Escherichia coli (STEC) O157 in
    microwave heated ready-to-eat (RTE) foods using the Most Probable Number coupled
    Polymerase Chain Reaction (MPN-PCR) technique. A total of 329 samples of various
    ready-to-eat (RTE) convenience meals were collected around Wilayah Persekutuan Kuala
    Lumpur and Selangor regions. Salmonella was positively identified in 66 samples (20.1%,
  9. Tang, J-Y-H., Farhana Sakinah, M.R., Nakaguchi, Y., Nishibuchi, M., Chai, L-C., New, C.Y., et al.
    Food Research, 2018;2(5):447-452.
    MyJurnal
    This goal of this study was to investigate the presence of Vibrio cholerae in street food,
    namely satar and otak-otak, using Loop-Mediated Isothermal Amplification (LAMP),
    multiplex Polymerase Chain Reaction (mPCR) and conventional plating on Thiosulphate
    Citrate Bile-Salt Sucrose (TCBS) agar methods. A total of 78 satar and 35 otak-otak were
    purchased from different districts of Terengganu (Besut, Setiu, Kuala Terengganu and
    Kemaman). V. cholerae was found in satar with LAMP (10.3%), mPCR (10.3%) and
    plating (0%). No V. cholerae was found in otak-otak using the three methods. This might
    be due to V. cholerae able to survive in satar after grilling due to its thickness which may
    contribute to undercooking. This study concluded that low presence of V. cholerae in satar
    and otak-otak can be detected by molecular methods but not the conventional plating
    method. LAMP assay is a useful tool for rapid detection of pathogens in food due to its
    simplicity, highly sensitive and visual interpretation capability. Though the prevalence of
    V. cholerae was low in the samples, proper handling of this food will help in reducing the
    risk of acquiring infection from V. cholerae in contaminated samples.
  10. Lee, C.M., Tang, T.K., Lai, O.M., Chan, Y.L., Gan, Y.L., Tan C.P.
    Food Research, 2018;2(5):453-459.
    MyJurnal
    The primary objectives of this study were to process corncob into corncob powder (CCP)
    and to apply CCP in the formulation of instant cereal beverage (ICB) in order to produce
    high fibre ICB, and to investigate the physicochemical and sensory properties of the
    corncob-based instant cereal beverage. Corncobs were sourced and washed thoroughly
    before drying and grinding into CCP. CCP was then imparted into ICB formulation in
    three different ratios (10, 20 and 30% w/w) to partially substitute corn flour in the
    formulation. All four ICB samples including the commercial counterpart were analysed
    for their physicochemical and sensory properties. The incorporation of CCP has affected
    the viscosity, colour and sensory attributes significantly of the produced ICB. Higher
    contents of CCP in the formulation was found to be responsible for less viscous and
    browner effect compared to the commercial ICB samples. Formulation of ICB
    incorporated with 30% w/w CCP had the highest mean scores (6.00, p
  11. Muhammad Ezzudin, R., Rabeta, M.S.
    Food Research, 2018;2(5):415-420.
    MyJurnal
    Clitoria ternatea (CT) or commonly known as telang tree originates from the Fabaceae
    family. The flower of this tree has vivid, deep-blue and white colouration and it is usually
    used as a natural colourant in food preparation especially in the local culinary scene such
    as for the preparation of nasi kerabu and kuih tekan. Moreover, this plant could act as a
    food source for the livestock due to the taste and nutritious value it has. Besides that, parts
    of the plant such as its leaves, flowers, and roots are believed to possess sought-after
    medicinal values such as analgesic, antipyretic and anti-inflammatory properties. The
    plant also possesses a number of advantages such as antioxidant, antidiabetic,
    antimicrobial, antihelminthic, hepaprotective and antiasthmatic properties that are
    beneficial and useful in reducing health disorders. For the purpose of this study, the
    chemical composition such as proximate analysis of flowers, leaves and also active
    compound were also included in the review.
  12. Siti Mahirah, Y., Antora, R.A., Rabeta, M.S.
    Food Research, 2018;2(5):421-428.
    MyJurnal
    Two different drying methods- freeze drying and vacuum oven drying were applied to
    Ocimum basilicum leaves to determine the proximate composition and antioxidant
    activities. The results were compared to fresh leaves of Ocimum basilicum. Each sample
    was prepared for determination in three different solvents- methanol, ethanol, and water
    have been used. The total phenolic content (TPC) and total flavonoid content (TFC) assays
    showed almost the same values in the freeze-dried sample of methanol extract as it
    exhibited the highest TPC and TFC values - 54.46±1.24 mg gallic acid/g, 950±17.32 mg
    quercetin/g whereas the water extract showed only 26.23±0.63 mg gallic acid/g and
    543.33±56.86 mg quercetin/g, respectively. On the contrary, fresh sample with water
    extract displayed the lowest TPC and TFC. In addition, the percent inhibition of 1,1-
    diphenyl-2-2picrylhydrazyl (DPPH) free radical-scavenging assay ranged from 6.09±
    0.47% in fresh sample with water extract to 92.60±0.58% in freeze-dried sample with
    methanol extract. The ferric reducing antioxidant power (FRAP) assay values ranged from
    7.62±1.09 µmol FeII/g in fresh samples with water extract to 1,160.95±15.80 µmol FeII/g
    in freeze-dried sample with methanol extract. Both assays showed the same trend of result
    with the highest antioxidant activity observed in freeze-dried sample with methanol extract
    and the lowest from fresh samples with water extract.
  13. Thung, T.Y., Lee, E., Tan, C.W., Malcolm, T.T.H., New, C.Y., Ramzi, O.S.B., et al.
    Food Research, 2018;2(5):404-414.
    MyJurnal
    Bacteriophages are ubiquitous in our world, mainly in the oceans, soil, the water and food
    we consume. They can be used efficiently in modern biotechnology, as well as alternatives
    to antibiotics for many antibiotic resistant bacterial strains. Phages can be used as vehicles
    for vaccines both DNA and protein, for the detection of pathogenic bacterial strain, as biocontrol
    agents in agriculture and food industry. This review outlines the properties as well
    as the influence of different external physical and chemical factors like temperature and
    acidity on phage persistence. A better understanding of the complex problem of phage
    sensitivity to external factors may be useful for other researchers working with phages.
    Furthermore, the applications of bacteriophages were described in this paper as well.
  14. Anggraeni, R., Saputra, D.
    Food Research, 2018;2(3):270-278.
    MyJurnal
    Banana is a type of fruit that grows in tropical and sub-tropical areas such as Indonesia,
    Malaysia, Africa (Madagascar), South America and also central America. Indonesia
    itself is the largest banana producing country in Asia because 50% of the production of
    banana Asia is produced by Indonesia. This fruit is consumed in the form of fresh (fresh
    fruit) because it tastes good. In addition, bananas can be processed into banana chips and
    banana butter, but still, a few who processed it into another durable product. Banana
    flour has been processed into various types of food, including made into bread, baby
    food, pancakes, pastries, dry noodles, and pasta. This study aimed to utilize unripe
    bananas into dried noodle food products and evaluate their chemical, physical and
    sensory contents. This research was divided into 4 stages, namely the production of
    banana flour, the characterization of banana flour, the manufacture of dry noodle
    substitution of banana flour and the characterization and sensory analysis of banana flour
    substitution noodles. The results showed that unripe banana flour contains 12.91%
    moisture content, 0.46% fat content, 1.02% ash content, 4.45% protein content 4.45%,
    81.15% carbohydrate content and 2.75% food fiber (dry basis). The resulting unripe
    banana flour was then applied as a substance of flour substitution in the manufacture of
    noodles. The results showed that noodles that had the same acceptance as control were
    noodles containing 10% and 30% unripe banana flour.
  15. Ahamed, A.R.G.B., Hossain, M.P., Antora, R.A., Rabeta M.S.
    Food Research, 2018;2(4):314-319.
    MyJurnal
    This study aimed to compare the physical and functional properties of Indian squid (Loligo
    duvauceli) and cuttlefish (Sepia latimanus) ink powders. Indian squid and cuttlefish are
    common major sources of seafood products available in Malaysia. However, the inks of
    these cephalopods are considered waste products. Inks were removed from squids, freezedried,
    and ground into powder form. The color, pH, water activity, bulk and tapped
    densities, emulsifying activity and stability, viscosity, water solubility and microscopic
    study were examined. The mean L* value of cuttlefish ink was 14.27±0.010. Squid ink
    was slightly darker in color (12.21±0.005). The physical properties of squid and cuttlefish
    ink were pH (6.48±0.01, 7.26±0.02), water activity (0.091±0.006, 0.166±0.003), and bulk
    and tapped densities (24.650±0.02, 20.591±1.78 g/m3
    ). The functional properties of both
    squid and cuttlefish were emulsion activity (15.38±2.67, 11.88±0.23), emulsion stability
    (56.56±30.45, 39.09±2.91), viscosity (3.07±0.051 mPa, 2.96±0.057 mPa), and water
    solubility index (17.12±0.01%, 10.51±0.01%). Cuttlefish ink powder is better than squid
    ink powder because it possessed most of the properties satisfying industrial requirements
    (emulsion activity, emulsion stability, viscosity, water solubility, bulk and tapped
    densities). This ink can also be used as a natural emulsifier in food applications.
  16. Loong, C.Y.L., Wong, C.Y.H.
    Food Research, 2018;2(4):320-330.
    MyJurnal
    Incorporation of Green Banana Flour (BF) into Chinese steamed bread (CSB) may be a
    strategy to fortify the traditional CSB due to its health benefits. However, BF-incorporated
    foods in general, have poorer sensory properties affecting consumer acceptability. The aim
    of this study was to examine the adjustment of water content from the original formulation
    and addition of coffee flavour on physical properties and consumer acceptability of BFincorporated
    CSB. Wheat flour as control was substituted with 15% BF varied by addition
    of 30% water and coffee flavour. Physical analysis (colour, volume, spread ratio and
    texture) of CSB and hedonic test for appearance, aroma, flavour, overall acceptability and
    preference ranking of CSB were conducted. Results showed no significant differences
    (p>0.05) in specific volume, springiness, and adhesiveness among samples. A significant
    increase (p
  17. Ling, S., Noramirah, R., Abidatul, A.A., Nurfarhanah, N.M.J., Noor-Azira, A.M., Jambari, N.N., et al.
    Food Research, 2018;2(3):240-246.
    MyJurnal
    Foodborne illness is a global burden that impacts a country politically, economically and
    socio-economically. The severity of the burden can be unmeasurable as foodborne illness
    is often an underestimated problem. In order to enlighten the burden, appropriate food
    safety control measures should be taken. This study aimed to optimize a multiplex
    Polymerase Chain Reaction (mPCR) detection method to identify foodborne pathogens
    simultaneously. Six foodborne pathogens namely, Salmonella spp., Escherichia coli O157,
    Vibrio parahaemolyticus, Vibrio cholerae, Listeria monocytogenes and Campylobacter
    spp., were targeted in the mPCR detection method. Each mPCR parameter was tested and
    the outcome was analysed to obtain a successful mPCR protocol to detect the targeted
    foodborne pathogens. The amplified PCR products showed that the optimized mPCR
    protocol will be a potential rapid diagnostic tool in foodborne pathogen detection.
  18. Tirmizi, L.I.T., Brand, H., Son, R., New, C.Y.
    Food Research, 2018;2(3):247-257.
    MyJurnal
    According to the World Health Organisation (WHO), globally 600 million people suffer
    from food-borne diseases (FBD), and 420,000 people die as a result. The European Food
    Safety Authority (EFSA) has stated that FBD are linked to the food industry, with the
    most common means of transmission being due to poor food handling and hygiene by
    food handlers working in the food industry. The aim of this research was to investigate the
    effectiveness of mandatory food handler training programmes (FHTP) to prevent FBD in
    Malaysia and Ireland. To do this, the FHTP existing in Malaysia and Ireland were
    analysed, in addition to the legislation they fall under in each respective country.
    Effectiveness was determined by investigating the level of food safety knowledge (FSK)
    and food safety practices (FSP) of food handlers in Malaysia and Ireland. A systematic
    literature review (SLR) and a narrative literature review (NLR) were conducted for this
    research. The SLR was based on the PRISMA diagram, using the Confidence in the
    Evidence from Reviews of Qualitative research (CERQual) approach to evaluate the
    studies used for this research. A total of 8 Malaysian studies and 1 Irish study were used to
    determine the level of FSK and FSP of food handlers in each respective country, to
    examine the effectiveness of FHTP. The results of the studies used for this research have
    depicted overall good FSP and FSK of food handlers in Malaysia and Ireland; yet trends
    continue to show that food handlers are one of the biggest contributors to FBD,
    demonstrating that FHTP are not effective in preventing FBD. The findings from this
    research highlights that although these trainings can be an effective tool to prevent FBD, if
    they are not executed correctly, food handlers will continue to contribute to FBD.
  19. Vijayakumaran, R.K., Nur Amalina, S.
    Food Research, 2018;2(3):228-233.
    MyJurnal
    This study was carried out to determine the influences of providing nutrition information
    on fast food restaurant menus, especially among Malaysian undergraduates, who often eat
    outside the campus during the semester. A validated questionnaire, adapted from previous
    studies was used to determine the general perception of nutrition information and nutrient
    intake when eating at fast food restaurants. A total of 185 undergraduates from three
    different schools participated - medical sciences (n=54, 29.2%), dentistry, (n=54, 29.2%),
    health sciences (n= 77, 41.6%) in a university. In general, the majority of the
    undergraduates ate fast food at least once a week (n= 105, 56.8%) and most of them
    preferred to eat outside on weekends (n=156, 84.3%). Majority perceived that it was
    important to provide nutrition information at fast food restaurant (n=183, 98.9%). The
    mean for calorie, fat and sodium composition of their food choices were significantly
    different between before and after providing nutrition information of food items that they
    intended to purchase (p
  20. Zuriana, S.A., Sakinah, A.M.M.
    Food Research, 2017;1(5):176-182.
    MyJurnal
    Sorbitol production from Meranti wood sawdust (MWS) using immobilized cells of
    Lactobacillus plantarum (BAA-793) with repeated batch fermentation via solid state
    fermentation (SSF) was studied. The storage stability of the immobilized cells, entrapped
    in sodium alginate beads was also investigated. This study started with the pretreatment of
    the MWS to recover the cellulose, followed by the entrapment of the bacterial cells in
    sodium alginate, then the fermentation process via SSF. The results showed that the
    storage stability of the immobilized cells in gel beads at 4°C were more stable when
    compared to stability at 35°C, even with high cell concentration. The cell concentration,
    when stored at 4°C showed great stability up to 2 days but started to decrease slightly as
    the storage time was extended to 5 days. The concentration of the cells was about log
    10.23 CFU/mL (1.70 x 1010 CFU/mL) after 2 days, and log 9.48 CFU/mL (3.00 x 109
    CFU/mL), log 9.47 CFU/mL (2.98 x 109 CFU/mL) and log 9.44 CFU/mL (2.80 x 109
    CFU/mL) after 3 to 5 days, respectively. The decrease in the concentration was not
    significant within the studied period of storage at 4°C. The repeated batch fermentation for
    sorbitol production through the reuse of the entrapped cells showed that the same bead
    cells can be reused for the fermentation process up to 5 cycles. The production of sorbitol
    using the immobilized cells of Lactobacillus plantarum (BAA-793) through solid state
    fermentation process showed a good result due to the high concentration of cells entrapped
    in the beads, giving rise to a high sorbitol production.
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