Fermentation of Morinda citrifolia extract by Saccharomyces cerevisiae as affected by substrate concentration, inoculum size, temperature and fermentation time

Z. Nur Hafiza, Mohamad Yusof Maskat, S. L. Liew, S. Mamot

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

A study was carried out to observe the fermentation process for noni (Morinda citrifolia L.) extract by Saccharomyces cerevisiae. The experiment was based on a central composite rotatable design (CCRD) employing 5 center points with augmented axial and factorial points resulting in 30 runs. The M. citrifolia extract was fermented with different combination of substrate concentration (40, 50, 60, 70 and 80%) (w/v), inoculum size (0, 1.5, 3, 4.5 and 6%) (v/v), temperature (30, 33.5, 37, 40.5 and 44oC) and fermentation time (0, 1.5, 3, 4.5 and 6 days). Five physico-chemical characteristics which include pH, titratable acidity, turbidity, total soluble solids and total polyphenol content were measured. Results showed that all the responses could be well represented using statistical models. For pH, only fermentation time was found to be not significant, while for titratable acidity and total polyphenol content, the effects of substrate concentration and fermentation time were significant. The effects of inoculum size and temperature level were found to be significant for turbidity. For total soluble solids, only the effect of substrate concentration and inoculum size were found to be significant.

Original languageEnglish
Pages (from-to)1889-1894
Number of pages6
JournalInternational Food Research Journal
Volume20
Issue number4
Publication statusPublished - 2013

Fingerprint

Morinda
Morinda citrifolia
Fermentation
Saccharomyces cerevisiae
inoculum
fermentation
Temperature
extracts
Polyphenols
total soluble solids
titratable acidity
turbidity
polyphenols
temperature
Statistical Models
statistical models

Keywords

  • Fermentation
  • Methodology (RSM)
  • Morinda citrifolia L.
  • Response Surface
  • Saccharomyces cerevisiae

ASJC Scopus subject areas

  • Food Science

Cite this

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title = "Fermentation of Morinda citrifolia extract by Saccharomyces cerevisiae as affected by substrate concentration, inoculum size, temperature and fermentation time",
abstract = "A study was carried out to observe the fermentation process for noni (Morinda citrifolia L.) extract by Saccharomyces cerevisiae. The experiment was based on a central composite rotatable design (CCRD) employing 5 center points with augmented axial and factorial points resulting in 30 runs. The M. citrifolia extract was fermented with different combination of substrate concentration (40, 50, 60, 70 and 80{\%}) (w/v), inoculum size (0, 1.5, 3, 4.5 and 6{\%}) (v/v), temperature (30, 33.5, 37, 40.5 and 44oC) and fermentation time (0, 1.5, 3, 4.5 and 6 days). Five physico-chemical characteristics which include pH, titratable acidity, turbidity, total soluble solids and total polyphenol content were measured. Results showed that all the responses could be well represented using statistical models. For pH, only fermentation time was found to be not significant, while for titratable acidity and total polyphenol content, the effects of substrate concentration and fermentation time were significant. The effects of inoculum size and temperature level were found to be significant for turbidity. For total soluble solids, only the effect of substrate concentration and inoculum size were found to be significant.",
keywords = "Fermentation, Methodology (RSM), Morinda citrifolia L., Response Surface, Saccharomyces cerevisiae",
author = "{Nur Hafiza}, Z. and Maskat, {Mohamad Yusof} and Liew, {S. L.} and S. Mamot",
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AU - Maskat, Mohamad Yusof

AU - Liew, S. L.

AU - Mamot, S.

PY - 2013

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AB - A study was carried out to observe the fermentation process for noni (Morinda citrifolia L.) extract by Saccharomyces cerevisiae. The experiment was based on a central composite rotatable design (CCRD) employing 5 center points with augmented axial and factorial points resulting in 30 runs. The M. citrifolia extract was fermented with different combination of substrate concentration (40, 50, 60, 70 and 80%) (w/v), inoculum size (0, 1.5, 3, 4.5 and 6%) (v/v), temperature (30, 33.5, 37, 40.5 and 44oC) and fermentation time (0, 1.5, 3, 4.5 and 6 days). Five physico-chemical characteristics which include pH, titratable acidity, turbidity, total soluble solids and total polyphenol content were measured. Results showed that all the responses could be well represented using statistical models. For pH, only fermentation time was found to be not significant, while for titratable acidity and total polyphenol content, the effects of substrate concentration and fermentation time were significant. The effects of inoculum size and temperature level were found to be significant for turbidity. For total soluble solids, only the effect of substrate concentration and inoculum size were found to be significant.

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