Submerged-Fermentation of Brassica oleracea L. capitata using Lactobacillus plantarum to Reduce Anti-Nutrient Compound

9th Annual Basic Science International Conference 2019

自然科学（总论）

Fahmia, Aulin Risyda^1 ; Srihardyastutie, Arie^1 ; Prasetyawan, Sasangka^1 ; Safitri, Anna^1^2

Chemistry Department, Brawijaya University, Malang, Indonesia^1

Research Centre for Smart Molecules of Natural Genetic Resources, Brawijaya University, Malang, Indonesia^2

关键词: Brassica oleracea;    Fermentation process;    Inoculum concentrations;    L. plantarum;    Lactobacillus plantarum;    Spectro-photometric method;    Submerged fermentation;    Total sugars;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/546/6/062006/pdf
DOI  :  10.1088/1757-899X/546/6/062006

学科分类：自然科学（综合）

来源: IOP

【 摘 要 】

Fermentation of cabbage (Brassica oleracea L. capitata) by Lactobacillus plantarumhas been successfully conducted using submerged-fermentation technique. The aims of this study is to determine the correlation between tannins and total sugar in the fermentation of cabbage. Fermentation process is proposed to reduce the concentration of tannins as anti-nutrient compound in cabbage. The tannin concentrations are determined using spectrophotometric method. Tannase enzyme produced by L. plantarum is hypothesised to be mainly responsible for the degradation of glucoside bonds, thus, reducing tannins contents. Total sugar contents were also investigated in this fermentation process. Fermentation process was carried out with variation of L. plantarum inoculum concentrations of 5%, 10%, 15%, and 20% (w/v). Results showed that the tannins value in cabbage raw materials was 290.877 mg/g FW. After fermentation process the optimal inoculum concentration reduced tannins concentration to 75.938 mg/g FW, at 5% inoculum concentration and pH 6for 96 h at 25 °C. The correlation between tannins and total sugar in cabbage fermentation was found inversely proportional.