The potency of Pediococcus pentosaceus incubated with Moringa oleifera in fermentation process to increase nutrient content of rice bran

Abstract This study aimed to improve the nutritional quality of rice bran by using Pediococcus pentosaceus incubated with Moringa oleifera extract ( MOE ) extract in rice bran fermentation. The treatments were divided into 7 treatments and 3 replications, as follows: P0: control; P1: 1% P. pentosace...

Full description

Saved in:
Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2021-03, Vol.718 (1), p.12036
Main Authors: Lokapirnasari, W P, Maslachah, L, Sahidu, A M, Yulianto, A B
Format: Article
Language:English
Subjects:
Anaerobic conditions
Bacteria
Dietary fiber
Fermentation
Moringa oleifera
Nutrient content
Pediococcus pentosaceus
Probiotics
Proteins
Rice
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Abstract This study aimed to improve the nutritional quality of rice bran by using Pediococcus pentosaceus incubated with Moringa oleifera extract ( MOE ) extract in rice bran fermentation. The treatments were divided into 7 treatments and 3 replications, as follows: P0: control; P1: 1% P. pentosaceus ); P2: (1% P. pentosaceus + 1% MOE ); P3: (1% P. pentosaceus + 2% MOE ); P4: (2% P. pentosaceus ; P5: (2% P. pentosaceus + 1% MOE ); P6: (2% P. pentosaceus + 2% MOE ). MOE was added to probiotics according to the dose of treatment and then incubated at 37ºC for 24 hours. Furthermore, synbiotic had been used to ferment rice bran for 5 days under anaerobic conditions. The results indicate that there was a significantly different (p
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/718/1/012036