Characterization of Bacterial Mannanase for Hydrolyzing Palm Kernel Cake to Produce Manno-oligosaccharides Prebiotics

Characterization of Bacterial Mannanase for Hydrolyzing Palm Kernel Cake to Produce Manno-oligosaccharides Prebiotics

Palm kernel cake (PKC) is a promising source of prebiotics, since it contains high amount of β-mannan which can be further hydrolyzed to manno-oligasaccharides (MOS), a prebiotic. Therefore, this research was carried out to analyze the capability of a bacterial isolate (A2 isolates) previously isola...

Full description

Bibliographic Details
Main Authors: W. Utami, A. Meryandini, K. G. Wiryawan
Format: Article
Language:English
Published: Bogor Agricultural University 2013-12-01
Series:Media Peternakan
Subjects:
Brevibacillus borstelensis
mannanase
Lactobacillus casei
PKC
Online Access:http://medpet.journal.ipb.ac.id/index.php/mediapeternakan/article/view/7658

Internet

http://medpet.journal.ipb.ac.id/index.php/mediapeternakan/article/view/7658

Similar Items