Feed Formulation Based on By-Products: Kinetic Study of Food Industry By-Product on Lactic Acid Fermentation

Abstract

ABSTRACT This research was aimed to determine fermented kinetic of lactic acid bacteria (LAB) and its application of food industry by-products such as corn hominy (H), wheat pollard (P), cassava by-product (C), mixture of corn hominy and wheat pollard (HP), mixture of corn hominy and cassava by-product (HC), mixture of cassava by-product and wheat pollard (CP) as soluble carbohydrate. Three LAB, Lactobacillus plantarum, L.bulgaricus, and L.casei, were selected based on the determination of KS and μ by observing the growth of LAB dry matter (DM) using limited a glucose medium (defined medium), with different levels of glucose (0, 0.01, 0.02, 0.04, 0.06, 0.08, and 0.1%). The experiment showed Kmax value from L. plantarum, L. bulagricus, and L. casei in successive were 3.0, 28.0, dan 11.0 mg/100mL, while μS in successive were 0.09, 0.04, dan 0.08/hour. Based on this experiment, L. plantarum was the best Lactobacillus with the lowest K S and the highest μ, therefore this bacteria was used in the next experiment. Lactobacillus plantarum was grown in a defined medium extraction of H, C, P, HP, HC, and CP as substrates with adduction in the medium were 10 times KS of L. plantarum, there was 0.03 mg/100mL. The experiment showed that the amount of lactate produced per unit of utilized subsrat (Yp/smax) from H, P, C, HP, HC, and CP in successive were 12.47±1.197, 10.46±0.870, 14.11±1.493, 13.38±0.979, 14,.13±1.872, and 13.70±1.218 mg/100mL (P<0,05), the best subtrate with the highest Y . The result of this research were L. plantarum was the best LAB and HC formulation was the best substrat for L. plantarum growth. Key Words : Lactic acid bacteria, food indutsry by-products, Yp/s p/s, KS, µmax max value