Optimization of Culture Medium for the Growth of Candida sp. and Blastobotrys sp. as Starter Culture in Fermentation of Cocoa Beans (Theobroma cacao) Using Response Surface Methodology (RSM)
| Autor: | A S MeorHussin, H. Norhayati, N. H. Mahazar, Y Rukayadi, Z Zakuan |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Theobroma 03 medical and health sciences Industrial Microbiology Starter food Bioreactors Botany Yeast extract Molasses Food science Response surface methodology Candida Cacao Models Statistical biology Inoculation Chemistry food and beverages COCOA BEAN biology.organism_classification food.food Culture Media 030104 developmental biology Fermentation Host-Pathogen Interactions Saccharomycetales Seeds Composition (visual arts) Agronomy and Crop Science |
| Zdroj: | Pakistan journal of biological sciences : PJBS. 20(3) |
| ISSN: | 1028-8880 |
| Popis: | Background and objective Inoculation of starter culture in cocoa bean fermentation produces consistent, predictable and high quality of fermented cocoa beans. It is important to produce healthy inoculum in cocoa bean fermentation for better fermented products. Inoculum could minimize the length of the lag phase in fermentation. The purpose of this study was to optimize the component of culture medium for the maximum cultivation of Candida sp. and Blastobotrys sp. Materials and methods Molasses and yeast extract were chosen as medium composition and Response Surface Methodology (RSM) was then employed to optimize the molasses and yeast extract. Results Maximum growth of Candida sp. (7.63 log CFU mL-1) and Blastobotrys sp. (8.30 log CFU mL-1) were obtained from the fermentation. Optimum culture media for the growth of Candida sp., consist of 10% (w/v) molasses and 2% (w/v) yeast extract, while for Blastobotrys sp., were 1.94% (w/v) molasses and 2% (w/v) yeast extract. Conclusion This study shows that culture medium consists of molasses and yeast extract were able to produce maximum growth of Candida sp. and Blastobotrys sp., as a starter culture for cocoa bean fermentation. |
| Databáze: | OpenAIRE |
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