PENGARUH VARIASI KECEPATAN AGITASI PADA PRODUKSI β-GLUKAN Saccharomyces cerevisiae

Cempaka, Laras (2014) PENGARUH VARIASI KECEPATAN AGITASI PADA PRODUKSI β-GLUKAN Saccharomyces cerevisiae. [Experiment] (Unpublished)

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Abstract

β-glucan is the largest component of the cell wall of Saccharomyces cerevisiae. This research was conducted to determine the effect of agitation speed on the production of β-glucan by S. cerevisiae. Agitation speed plays an important role in cell growth. Determination of these parameters could optimize the potential of β-glucan formation. This research used agitation speed at 80 rpm, 120 rpm and 200 rpm. During the fermentation in sixteen hours, several parameters were examined including cell number, pH, glucose and protein of the medium and the crude β-glucan. β-glucan extraction procedures done by adding NaOH 2% solution to the fermented product. Then, the supernatant was neutralized with acetic acid solution. To get the crude deposits of β-glucan, ethanol 96% was added in volume as three times of the supernatant. Production of β-glucan was increas along with the growth of the cell. It was due to β-glucan, as the component of the cell wall of S. cerevisiae, would be formed as the cell grew. Decrement of pH of the medium during the fermentation, probably, caused by the formation of primary metabolites such as organic acids. The concentration of the substrate decrease as the cell used the carbon and nitrogen compounds for metabolism and synthesizing cell components. Glucose was used as the simple source of carbon, while pepton was used as complex compound for nitrogen. The rate of β-glucan production also increased as the rising of agitation speed from the 80 rpm until 200 rpm. Rate of β-glucan production in 80 rpm, 120 rpm and 200 rpm were 18.19 μgL-1/ hour, 40.42 μgL-1/ hour, 44.03 μgL-1/ hour, respectively. Based on the experiment results, the most optimum agitation speed for beta-glucan were respectively 200 rpm with beta-glucan content reached 1624.44 μg/L.

Item Type:	Experiment
Uncontrolled Keywords:	β-glukan, Saccharomyces cerevisiae, carbon, nitrogen
Subjects:	Food Science and Technology Food Science and Technology > Saccharomyces cerevisiae
Divisions:	Lembaga Penelitian dan Pengembangan
Depositing User:	Laras Cempaka
Date Deposited:	26 Jan 2016 04:25
Last Modified:	26 Jan 2016 04:29
URI:	https://repository.bakrie.ac.id/id/eprint/34

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