Lactobacillus salivarius Fermentation Reduced Glucosinolate and Fibre in Canola Meal

Abstract

<p>Local traditional fermented foods consisting of seven samples of <em>tempoyak</em> (made from fresh durian fruit), six samples of <em>budu</em> (made from boiled fish), four samples of <em>tempeh</em> (made from boiled soybean), two samples of vegetable pickle (made from raw cabbage) and one sample of <em>tapai</em> (made from cooked glutinous rice), were used as samples for the isolation of lactic acid bacteria (LAB). A number of samples for different fermented foods like <em>tempoyak</em>,<em> budu</em> and vegetable pickle were screened as they were fermented by microorganisms naturally present in the food. One hundred isolates were obtained and by sequential screening for catalase activity and Gram-staining, 20 isolates were determined to be <em>Lactobacillus</em>. Ten isolates with the highest enzymatic activities were selected based on the biochemical reactions of the API ZYM kit. Canola meal (CM) was treated with the ten <em>Lactobacillus </em>isolates in solid state fermentation for 30 days. The most efficient LAB isolate was identified as <em>lactobacillus</em> <em>salivarius</em> and significantly reduced the total glucosinolate and crude fibre content of CM by 38% and 16%, respectively.</p>