Ismail @ Abd Malek, Azizan (2018) Prebiotic potential of sugarcane (Saccharum officinarum L.) agro industrial by-products on the growth of probiotics. [Project Paper] (Submitted)
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Abstract
Sugarcane (Saccharum Officinarum L.) is a widespread tropical plant valued for its nutritional and sensory characteristics. Around 70% of its raw materials weight such as bagasse and peel are considered as agro-industrial by-products with high nutritional value. This study aims to assess the prebiotic potential of sugarcane agroindustrial by-products on the growth of probiotic Lactobacillus casei strain Shirota (LcS) using an in vitro experimental model. Two parameters were assessed; the growth performance of LcS (log CFU/mL, final pH, mean growth rate and mean duplication time) and the prebiotic activity score. This experiment used sugarcane bagasse and peel as samples. These samples were freeze-dried, homogenized and the total sugar content was determined by using acid hydrolysis method. Then, the customized culture media was prepared by substituting glucose with sugarcane bagasse (MRSb) and peel powder (MRSp) in the same formulation (20 g/L) of commercial MRS broth. Commercial MRS (cMRS) broth was used as a positive control. After 48 hours of fermentation, the LcS growth was significantly difference (p<0.023) between the media. Further analysis indicated that the probiotic's growth in MRSp (8.60±0.35 log CFU/mL) was significantly different the MRS broth (9.31±0.28 log CFU/mL). The media's pH was reduced following the fermentation, but the final pH was not significantly different between MRSb (5.71±0.03), MRSp (5.53±0.70) and MRS (5.69±0.11), with an exception of cMRS (4.44±0.07). There was no significant difference on the mean growth rate (p>0.835) and the mean duplication time (p>0.469) of LcS, indicated that the probiotic growth was not affected by the source of glucose in the media. Besides, the prebiotic activity scores of MRSb (0.23±0.01) and MRSp (0.18±0.01) are comparable with other agroindustrial by-products reported in literature. From these findings, the sugarcane byproducts are important functional ingredients for food industry due to their potential prebiotic and fermentable properties.
| Item Type: | Project Paper |
|---|---|
| Subjects: | R Medicine > RM Therapeutics. Pharmacology |
| Faculty: | Faculty of Science and Environmental Studies |
| Depositing User: | Ms Norafizah Radzuan |
| Date Deposited: | 22 Jul 2026 08:45 |
| Last Modified: | 22 Jul 2026 08:45 |
| URI: | http://psaspb.upm.edu.my/id/eprint/2882 |
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