Sri Winarti, Eni Harmayani, Y. Marsono and Yudi Pranoto
Research on effect of inulin isolated from Lesser Yam (Dioscorea esculenta; Jv. Gembili ) and SCFA (Short Chain Fatty Acid) formation during fermentation was performed. The objective of the research was to evaluate the effect of Lesser Yam inulin and SCFA formation during fermentation using Bifidobacterium bifidum BRL-130, Bifidobacterium breve BRL-131, Bifidobacterium longum ATCC- 15707, Lactobacillus casei FNCC-90, Lactobacillus acidophillus FNCC-0051 and E.coli FNCC-195 (as an enteric bacteria). Effect of Lesser Yam inulin on the growth of bacteria and SCFA formation were observed at the incubation time of 0, 24, 48 and 72 hours comparison with commercial inulin (from Cichory) and glucose. The number of total bacteria was analyzed using total plate count method while SCFA profile were analyzed using GC (Gas Chromatography). The results showed that Lesser Yam inulin stimulated the growth of Bifidobacterium breve BRL-131, Bifidobacterium bifidum BRL-130, Bifidobacterium longum ATCC-15707 and Lactobacillus casei FNCC-90, but it did not effect on the growth of Lactobacillus acidophillus FNCC-0051. Lesser Yam inulin inhibited the growth of E.coli FNCC-195 more than 1 log cycles. The fermentation with Lesser Yam inulin medium had higher pH values (from 6.8 to 5.46) compared with glucose (from 6.8 to 3.89). Lactic acid produced by Bifidobacteria and Lactobacillus in medium Lesser Yam inulin were smaller (0.54 to 1.05%) than that of glucose medium (2.24%). Fermentation using Lesser Yam inulin by Bifidobacterium longum ATCC- 15707 produced the highest acetic acid (113.794 mMol) and propionic acid (9.217 mMol). High butyric acid was produced by Bifidobacterium breve BRL-131 (3.262 mMol). The results indicated that Lesser Yam inulin had prebiotic effect and increased the amount of SCFA, better than commercial inulin.
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