Malaysian Journal of Analytical Sciences Vol 20 No 2 (2016): 272 - 277

 

 

 

UTILIZATION OF ENCAPSULATED CaCO₃ IN LIQUID CORE CAPSULES FOR IMPROVING LACTIC ACID FERMENTATION

 

(Penggunaan Kapsul Berteras Cecair yang Mengandungi CaCO₃ untuk Menambah Baik Penapaian Bakteria Asid Laktik)

 

Boon-Beng Lee* and Nurul Ainina Zulkifli

 

School of Bioprocess Engineering,

Universiti Malaysia Perlis (UniMAP),

Kompleks Pusat Pengajian Jejawi 3, 02600 Arau, Perlis, Malaysia

 

*Corresponding author: bblee@unimap.edu.my

 

 

Received: 9 December 2014; Accepted: 9 October 2015

 

 

Abstract

Lactic acid bacteria (LAB) have been used for food fermentation due to its fermentative ability to improve and enhance the quality of the end food products. However, the performance of LAB is affected as fermentation time elapsed because the microbial growth is inhibited by its end product, i.e. lactic acid. In this study, a new approach was introduced to reduce the product inhibition effect using CaCO₃ which is encapsulated in spherical liquid core capsules of diameter 3.5mm and 3.6 mm produced through extrusion dripping method. The results showed that the pH and lactic acid concentration of LAB fermentation was well maintained by the capsules. The results of the fermentation conducted to control pH and lactic acid concentration using the capsules were better than those of the control set and comparable with that of the free CaCO₃ set. In addition, the viable cell concentration of L. casei shirota was high at the end of fermentation when the fermentation was conducted using the capsules. The results of this study suggested that the capsules have high potential to be applied for pH and lactic acid level control in LAB fermentation for various productions.

 

Keywords: calcium carbonate, lactic acid bacteria fermentation, liquid core capsule, pH

 

Abstrak

Bakteria asid laktik (LAB) telah banyak digunakan untuk penapaian makanan disebabkan oleh keupayaannya untuk meningkatkan dan memperkayakan kualiti produk makanan yang dihasilkan melalui penapaian. Namun, prestasi LAB adalah dipengaruhi oleh hasil penapaian iaitu asid laktik kerana pertumbahan mikrob terencat. Dalam kajian ini, satu kaedah baru diperkenalkan untuk mengurangkan kesan perencatan dengan mengapsulkan CaCO₃ di dalam kapsul berteras cecair yang berbentuk sfera dan berdiameter 3.5 mm dan 3.6 mm yang dihasilkan dengan menggunakan kaedah penitisan-penyemperitan. Hasil kajian menunjukkan pH dan kepekatan asid laktik semasa penapaian LAB telah dikawal dengan baik oleh kapsul – kapsul yang dihasilkan. Keputusan kajian yang dijalankan dengan menggunakan kapsul – kapsul untuk mengawal pH dan kepekatan asid laktik adalah lebih baik daripada keputusan kajian yang dijalankan dengan set kawalan, dan setanding dengan set yang menggunakan tanpa CaCO₃. Tambahan pula, kepekatan sel hidup bagi L. casei shirota adalah tinggi pada akhir penapaian apabila penapaian dijalankan dengan menggunakan kapsul – kapsul. Keputusan daripada kajian ini mencadangkan bahawa kapsul – kapsul yang dihasilkan menpunyai potensi yang tinggi untuk digunakan sebagai kawalan pH dan kepekatan asid laktik dalam pelbagai jenis pengeluaran.

 

Kata kunci: kalsium karbonat, penapaian bakteria asid laktik, kapsul berteras cecair, pH

 

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