Enzymatic Production Of Sago Starch Oligosaccharides And Their Fermentation By Lactobacillus SPP

The potential of sago starch short chain oligosaccharides (SCO) to enhance the growth of Lactobacillus spp. was studied. Partially gelatinized sago starch was hydrolyzed at pH 6.2 for 48 hours at various temperatures (45 °C - 75 °C) and concentrations (1% - 6% (v/w)) of α-amylase (Termamyl 120L). S...

وصف كامل

التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Rashid, Rinani Shima Abd.
التنسيق:	أطروحة
اللغة:	الإنجليزية
منشور في:	2011
الموضوعات:	T1-995 Technology(General)
الوصول للمادة أونلاين:	http://eprints.usm.my/42444/
Abstract	Abstract here

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