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Research Article
 

Cultivation of Lactobacillus sp. and Production of Probiotic Powder as Animal Feed Additive



Komkrit Puphan, Pairat Sornplang and Suthipong Uriyapongson
 
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ABSTRACT

The objectives of this study were to develop culture medium and fillers with appropriate growth conditions and to evaluate stability of selected Lactobacillus salivarius L61 and commercial probiotic (L. plantarum Fr-B). Both strains were cultured in full-fat Soybean, Skim Milk, Dextrose (SSMD) and K2HPO4 with 1, 5 or 10 g/L yeast extract compared to de Man, Rogosa and Sharpe (MRS) medium. Stabilities of powdered Lactobacillus cultures were examined using Ground Rice Husk (GRH) or Rice Bran (RB) fillers with 25% (w/w) CaCO3. Lactobacillus counts were determined using ten-fold serial dilution of a pour plate method on MRS agar and incubated in anaerobic jar at 37°C for 48 h. The results showed that Lactobacilli populations in MRS broth were higher than those in SSMD but had lower stability. Lactobacillus salivarius L61 and L. plantarum Fr-B population growth at optimal incubation time (24 h) and optimal growth medium were 2.63 x 1010 CFU/ml and 1 x 109 CFU/ml. The optimal growth media (w/v) was 1% full-fat soybean, 1% skim milk, 0.5% yeast extract, 0.5% dextrose and 0.05% K2HPO4. The stability of Lactobacillus L61 in GRH was higher than in RB and the stability under refrigeration temperature (RFT, 4-6°C) in both fillers were higher those in room temperature (RMT, 28-30°C). The GRH filler could maintain 109 CFU/g of Lactobacillus L61 cells at RFT and at RMT for 35 and 21 d, respectively while RB could maintain 109 CFU/g of Lactobacillus L61 cells at RFT for 14 d.

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  How to cite this article:

Komkrit Puphan, Pairat Sornplang and Suthipong Uriyapongson, 2013. Cultivation of Lactobacillus sp. and Production of Probiotic Powder as Animal Feed Additive. Pakistan Journal of Nutrition, 12: 567-570.

DOI: 10.3923/pjn.2013.567.570

URL: https://scialert.net/abstract/?doi=pjn.2013.567.570

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