SBU Fermentation Technology carried out both basic and applied research in the areas of microbial physiology, fermentation technology and applied microbiology. The facilities are equipped with state-of-the-art microbial fermentation and downstream processing equipment including fermentors with working volumes up to 1500 litres that can be used for bacterial and yeast fermentation work, using batch and fed-batch procedures. The Fermentation Technology and Microbiological unit also offer a full range of analytical microbiological services.

Focus Area
We are focusing in development of probiotic product as intermediate substances for the food, nutraceutical and personal care industry.

Research Activities
Current Research Projects

1. Development  of Spray Dried Microencapsulated Probiotic Bacteria   ‘Lactobacillus bulgaricus and  Lactobacillus acidophillus’ .

Encapsulation, as a means of protecting live cells from extremes of heat or moisture, such as those experienced during drying and storage is a technique that is increasingly used in the probiotic food industry. A typical daily dose should supply about 108-109 cfu/g to have a positive influence on the intestinal microfloral. It is thus imperative that the probiotics bacteria should be metabolically stable during processing and active in the product, survive passage through the upper digestive tract in the large numbers, and have beneficial effects when in the intestine host.

1. Development of of bioactive metabolites by probiotics for functional food applications and personal care product.
2. Isolation and Characterization of probiotic bacteria from human.
3. Isolation and media optimisation of Acetobacter sp. from pineapple vinegar for production of natural pineapple vinegar.

Research Projects (2001-2006)

1. The effect of pre-drying treatments on the viability of encapsulated Lactobacillus bulgaricus.
2. The growth comparison of probiotic microorganisms in shake flask and fermentor.
3. Screening of media for Lactobacillus bulgaricus according to an experimental design.
4. Natural vinegar from pineapple: Study on the effect of ethanol concentration on the production of acetic acid and the growth of Acetobacter aceti.
5. Natural vinegar from pineapple: Optimization of fermentation variables in immobilization of acetic acid bacteria.
6. Improvement of cryopreservation medium for Lactobacillus bulgaricus freeze drying.
7. Development of infectious Coryza Vaccine: Optimization and scale-up studies

Consultancy
Microbiology Analysis for Herbs, Cosmetic and Food Product

1. Bionic Technology Sdn Bhd.
2. Suliz Marketing.
3. Perusahaan Jamu Arjuna Sdn. Bhd.
4. Nasuha Enterprise Sdn. Bhd.
5. Multi Hexagon Enterprise.
6. Mumtaz Trading.
7. Profzas Solutions .
8. Rembau Tropical Herbs.
9. HBR Network Enterprise
10. Pakar Homeopati Ariffin
11. Syarikat Eletaria Enterprise
12. Avicenna
13. Zisha cosmetic
14. Perusahaan Jamu Arjuna Sdn. Bhd.
15. Rempah Ratus Mak Siti Sdn. Bhd
16. Moro Seri Utama Enterprise.
17. Chalice Enterprise

Selected Publications

Maizirwan Mel., N. Othman, Harison Yaakub, M. Roji Sarmidi, and Ramlan Abd. Aziz. Optimization of  Lactobacillus bulgaricus Growth Conditions for Probiotic Production in Bioreactor.The 1st International Conference on Natural Resources Engineering & Technology 2006, 24-25 July  2006; Putrajaya Malaysia.

F. M. Said, N. Othman, N.A.Zainol,   M. R. Sarmidi, and R. A. Aziz. The effect of Environmental Stress on the Spray Dried Lactobacillus bulgaricus. 20th Annual Seminar of the Malaysian Natural Products Society. 29-30th November 2004.

N. A. Zainol, N. Othman, M. Che Harun, M. R. Sarmidi, and H. Yaakob, Production of Natural Vinegar from Pineapple. IPTA Conference, 9-12 October 2003; PWTC, Kuala Lumpur.

F. M. Said, N. Othman, N. A. Zainol, H. Yaakob, R. A. Malek, N. Sadek, M. R. Sarmidi, and R. A. Aziz. Effect of Heat Stress on the Survival of Lactobacillus bulgaricus in Semi Define Medium. Chemical Engineering Seminar, 29-30th December 2003; Penang.

N. Othman, F. M. Said, N. A. Zainol, H. Yaakob, R. A. Malek, N. Sadek. M. R. Sarmidi, and R. A. Aziz. Effect of Peptone-Yeast-Glucose on the Growth of Lactobacillus bulgaricus . International Conference on Chemical and Bioproses Engineering, University Malaysia Sabah. 27th-29th August 2003; Kota Kinabalu, Sabah.

N. Othman, M. Mel, Y. Yunus, M. K. A. Ramli. Penghasilan Cuka Asli (Asetik Asid) Daripada Jus Nenas: Kesan Kepekatan Ethanol Terhadap Penghasilan Asetik Asid. October 2002.

Award and Achievement

The High Viability of Microencapsulated Probiotic Bacteria.
Gold Medal: IPTA R&D Expo 2005, PWTC Kuala Lumpur.
Special Award Biotechnology Invention Cluster: IPTA R&D Expo 2005, PWTC Kuala Lumpur.

Non-Dairy Probiotic Drink In Tropical Fruit Juice Powder.
Gold Medal: 31st International Exhibition of Invention, New Techniques and Products, Geneva, Switzerland, 9-13 April 2003.
Genius Prize from The Hungarian Inventors: 31st International Exhibition Of Invention, New Techniques And Products, Geneva, Switzerland, 9-13 April 2003
Gold Medal: Science and Technology Invention 2002, Kuala Lumpur