Research internship on the effect of Gabi (Colocasia esculenta) flour on the growth of Lactobacillus casei and Escherichia coli

Date

6-2015

Degree

Bachelor of Science in Agricultural Biotechnology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Lotis E. Mopera

Abstract

The effect of varying concentrations of Gabi (Colocasia esculenta) on the growth of Lactobacillus casei and Escherichia coli. Flour was first obtained from Gabi tubers bought at a local market. Lactobacillus casei and Escherichia coli were grown in MRS growth medium and M9 minimal medium, respectively, with the varying concentrations of gabi flour (0.2%, 0.4%, 0.6%, 0.8% and 1.00%), 2% Glucose and 1% Yacon, an established prebiotic. The bacteria were incubated and the cell densities were counted at 0 hr and 24 hr. There were no significant differences on the cell densities per concentration, thus, gabi has no significant effect on the growth of the two bacteria. The prebiotic activity score was also computed and it showed that MRS + 1.0% Gabi flour had the highest score. The pH of the fermentation media were also read. Resistant starch analysis of the flour was also done and 8.3115 ± 1.0151 (g/100g) was obtained.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993 2015 A127 /F47

Document Type

Thesis

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