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

Abstract

The aim of this study is to evaluate the effect of different types of lignocellulose biomass as a carbon source on the growth and survival of Lactobacillus casei. The microbe was grown as a pure culture in three types of media, such as rice bran, banana peel and MRS medium. Rice bran (RB) and banana peel (BP) 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 (log10 CFU/mL), cell dry weight measurement (g cdw/L), pH and glucose content (g/L) were monitored and recorded during the fermentation. The performance of the fermentation was analysed and compared in terms of biomass produced and cell viability. The finding indicates that banana peel medium (8.78 g/L) contains a higher sugar content compared to rice bran medium (3.42 g/L). However, the growth and survival of Lactobacillus casei are better in rice bran medium. The highest biomass produced in rice bran medium was 3.8 g cdw/L and the maximum cell viability of L. casei in rice bran medium was 7.48 log10 CFU/mL.