IDEAS home Printed from https://ideas.repec.org/a/ags/aesjfr/405196.html

Lactobacillus salivarius Fermentation Reduced Glucosinolate and Fibre in Canola Meal

Author

Listed:
  • A., Aljuobori
  • Abdullah, N.
  • Zulkifli, I.
  • Soleimani, A. F.
  • Liang, J. B.
  • Oskoueian, E.

Abstract

Local traditional fermented foods consisting of seven samples of tempoyak (made from fresh durian fruit), six samples of budu (made from boiled fish), four samples of tempeh (made from boiled soybean), two samples of vegetable pickle (made from raw cabbage) and one sample of tapai (made from cooked glutinous rice), were used as samples for the isolation of lactic acid bacteria (LAB). A number of samples for different fermented foods like tempoyak, budu and vegetable pickle were screened as they were fermented by microorganisms naturally present in the food. One hundred isolates were obtained and by sequential screening for catalase activity and Gram-staining, 20 isolates were determined to be Lactobacillus. Ten isolates with the highest enzymatic activities were selected based on the biochemical reactions of the API ZYM kit. Canola meal (CM) was treated with the ten Lactobacillus isolates in solid state fermentation for 30 days. The most efficient LAB isolate was identified as lactobacillus salivarius and significantly reduced the total glucosinolate and crude fibre content of CM by 38% and 16%, respectively.

Suggested Citation

  • A., Aljuobori & Abdullah, N. & Zulkifli, I. & Soleimani, A. F. & Liang, J. B. & Oskoueian, E., 2014. "Lactobacillus salivarius Fermentation Reduced Glucosinolate and Fibre in Canola Meal," Journal of Food Research, Canadian Center of Science and Education, vol. 3(5).
    • Handle: RePEc:ags:aesjfr:405196
    as

    Download full text from publisher

    File URL: https://ageconsearch.umn.edu/record/405196/files/35248-131542-2-PB.pdf
    Download Restriction: no
    ---><---

    More about this item

    Keywords

    ;

    Statistics

    Access and download statistics

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:ags:aesjfr:405196. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: AgEcon Search (email available below). General contact details of provider: https://www.ccsenet.org/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.