Investigating the growth ability of Lactobacillus plantarum on sesame meal multure medium

Subject Areas : Industrial Food Microbiology

Marjan sadat Mousavi ¹ , Mohammad Hojjatoleslamy ² , Zeinab Al-Sadat Ebrahimzadeh Mousavi ³ , Hossein Kiani ⁴ , Seyed Mohammad Ali Jalali ⁵

1 - Islamic azad univercity of shahrekord
2 - Department of Agriculture and Food Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, 88137-33395, Iran
3 - Bioprocess and Biodetection Laboratory, Department of Food science and Engineering, Campus of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
4 - Bioprocess and Biodetection Laboratory, Department of Food science and Engineering, Campus of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
5 - Department of animal sciences, Faculty of Agriculture and Veterinary medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, 8813733395, Iran

Received: 2022-06-18 Accepted : 2022-09-26 Published : 2023-03-21

Keywords: Probiotic, sesame meal, Lactobacillus plantarum, fatty acid,

Abstract :

Sesame oil meal is a protein-rich by-product obtained from sesame seed oil extraction, which is seen as one of the cultivation wastes with high nutritional value and cheap price and is abundantly accessible in the agriculture industry. This product can also be used as a cheap substrate for the growth of Beneficial microorganisms including probiotics. This research examines the growth of Lactobacillus Plantarum As a probiotic in the sesame meal culture media under different incubation conditions to achieve the best microbial count of probiotic bacterium of Lactobacillus Plantarum. Sesame meal paste with an initial pH of 6.5 was used as the culture medium, with incubation conditions including aerobic conditions under three temperature rates of 30, 37 and 44°C for 48 hours. The findings revealed that the bacterium could grow in the sesame meal medium, increasing the microbial population to 108cfu/g at the end of fermentation under 30 and 37°C. Also, Lactobacillus Plantarum significantly reduced the pH of all fermented samples under all temperatures (p<0/05), with the pH decreasing by most around 4.85 at 37°C. The findings also suggested that the combination of fatty acids of the sesame meal culture medium changed due to Lactobacillus Plantarum growth. Fatty acids (C15:0), (C15:1), (C16:0), (C16:1), (C18:1t), (C18:1c), (C21:0) and (C24:1) increased significantly (p<0.05), whereas fatty acids (C14:1), (C17:0), (C18:1c), (C18:2c), (C20:0), (C18:3n3), (C20:1), (C22: 0) and (C24: 0) decreased significantly (p<0/05). In the meantime, fermentation helped produce (C17:1) and (C22:1) and consume linoleic acid. In sum, sesame meal can serve as a nutrient and cost-saving medium to grow Lactobacillus Plantarum.