Growth and survival of lactobacillus casei in rice bran and banana peel medium

Abstract

The aim of this study was to evaluate the effect of different types of lignocellulose biomass as carbon source on the growth and survival of Lactobacillus casei ATCC 393. The microbe was grown as a pure culture in three types of media, such as rice bran, banana peel and MRS medium Rice bran and banana peel were kept at 121°C for 15 minutes and the extraction was conducted to collect the turbid liquid to be used as a medium for the fermentation. The medium was inoculated with 22 hours old inoculum culture at 37°C. The viable cell counts of bacteria (CFU/mL), cell dry weight measurement (g/L), pH and sugar content (g/T) were monitored and recorded during the femientation. The performances of the fermentations were analyzed and compared in term of biomass produced and cell viability'. The finding indicates that banana peel substrate produced higher sugar content compared to rice bran. However, the growth and the survival of Lactobacillus casei are better in rice bran medium.