Ultrafiltration Lactic Acid Bacteria (LAB) in mung Beans Broth by Mixed LAB Culture

Biopropal Industri

Aspiyanto Aspiyanto¹  Agustine Susilowati¹ 

[1] Research Centre for Chemistry, Indonesian Institute of Sciences (LIPI), Kawasan PUSPIPTEK, Serpong, South Tangerang – 15314, Banten

关键词: Cross-flow ultrafiltration;    (CFUF) membrane;    Degree of Concentration (DC);    Lactic Acid Bacteria (LAB);    mung beans (Phaseolus radiatus L.);    Probiotic;   

DOI  :  

学科分类：化学工程（综合）

来源: Balai Riset dan Standardisasi Industri Pontianak

【 摘 要 】

Increasing Lactic Acid Bacteria (LAB) concentration in fermented broth of mung beans by mixed culture ofLactobacillus sp . andStreptococcus thermophillusthrough ultrafiltration (UF) (20,000 MWCO) at flow rate of ~8.87 L/min, room temperature and pressure 5 and 7 bars for 0, 30, 60, 90 and 120 minutes was performed. The results showed that pressure and time affected on UF performance, total solids, total protein and total number of LAB. Optimal time at pressure 5 bar was reached 60 minutes with flux 11.94 L/m2.hour, total solids 13.9423%, total protein 8.95%, total LAB 6.18 log CFU/mL, R obsof total solids 3.45%, total protein  58.67%, LAB 100% and DC 1.38 folds. The best time at 7 bar was reached 30 minutes with flux 16.16 L/m 2 .hour, total solids 12.2879%, total protein 4.41%, total LAB 6.04 Log CFU/mL, Robs of total solids 11.98%, total protein 45.76%, LAB 99.5 and DC 1.16 folds.

【 授权许可】

CC BY