Efek Sumber Karbon Berbeda terhadap Produksi â-Glukan oleh Saccharomyces Cerevisiae pada Fermentor Air Lift

Abstract

ABSTRAKThe need of â-glucan is increasing in food, medicine and cosmetic industry, because it becomes anticancer, antitumor and antiaging, increases immunosystem, and decreases cholesterol content in blood. The cell walls of S. cerevisiae contain 80-90% polysaccharides that posses â-glucan. This research was aimed to obtain appropriate carbon sources to increase the production of â-glucan. The carbon sources used were glucose, glucose commercial, sucrose and molases. The fermentation process was done by using air lift fermentor. The steps of fermentaton included regeneration of S. cerevisiae strain, preculture, fermentor preparation and running fermentor for 84 hours. Sampling of S. cerevisiae culture was determined the cell growth by optical density (OD) using spectrophotometer UV/VIS at ë 550 nm. The protein content was determined by Lowry method at ë 755 nm and the total glucose was measured by phenol sulphate method at ë 490 nm. The measurement result of cell growth showed that the high intensity of S. cerevisiae in medium contain molases, but it did not show significant effect when compare to other carbon sources. The protein and carbohydrate contain in medium tended to decrease. The result of â-glucan on glucose, sucrose, glucose commercial and molases were 933,3, 1100, 1000, and 966,7 mg/l. It can be concluded that sucrose and glucose commercial can replace the glucose to produce of âglucan, because they are cheaper and easier to get. Beside that, molases can be used as an alternative carbon source because it can produce of â-glucan as well as glucose.

The influence of inoculum types on the chemical characteristics and b-glucan content of tempe gembus

“…Saccharomyces cerevisiae is one type of potential yeast that can synthesize β-glucan in its cell wall (Rizal and Kustyawati 2019). According to Kusmiati et al (2007), βglucan production will increase as the number of S. cerevisiae cells increases. That means that the higher the amount of yeast, the greater the β-glucan content.…”

Litelatur Review: Potensi Ampas Tahu Sebagai Biobaterai Ramah Lingkungan

“…Tingginya kadar protein kasar dalam limbah tahu dapat dijadikan umpan untuk nutrisi dari EM4 bersama terserapnya nitrogen dalam proses fermentasi dengan EM4 yang salah satu mikrobanya adalah Lactobacillus bulgaricus (Tifani et al, 2015). Semakin lama waktu fermentasi maka kadar protein kasarnya semakin berkurang, begitu juga kadar pH juga semakin menurun (Kusmiati et al, 2012). Penelitian (Muftiana et al, 2018) juga menggunakan lactobacillus bulgaricus, whey tahu, tambahan buffer fosfat dengan metode microbial fuel cell.…”

Untitled

“…β-glukan merupakan polimer yang tersusun dari glukosa yang dapat diperoleh dengan cara ekstraksi miselium atau dari tubuh buah jamur S. commune. Menurut Kusmiati et al (2011), konsentrasi glukosa medium dapat mempengaruhi produksi biomassa miselium dan produksi β-glukan. Glukosa merupakan bentuk paling sederhana dari karbohidrat sehingga mudah diserap oleh jamur yang dimanfaatkan untuk pertumbuhan dan perkembangan jamur sehingga berpengaruh terhadap produksi β-glukan yang dihasilkan.…”