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Inokulum

Inokulum. Proses fermentasi ï‚® diawali dg pemberian inokulum mikroba pefermentasi ke substrat, kmd diinkubasi selama waktu tertentu, sampai diperoleh produk fermentasi Istilah : Inokulum / Inokulan / Starter / Propagula. Inokulum mempengaruhi keberhasilan fermentasi :.

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Inokulum

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  1. Inokulum

  2. Proses fermentasi  diawali dg pemberian inokulum mikroba pefermentasi ke substrat, kmd diinkubasi selama waktu tertentu, sampai diperoleh produk fermentasi • Istilah : Inokulum / Inokulan / Starter / Propagula

  3. Inokulum mempengaruhi keberhasilan fermentasi : • jumlah sel dan spora inokulum • konsentrasi inokulum • umur inokulum • medium inokulum

  4. Inokulum bisa berasal dr kultur segar atau kultur preservasi  harus diaktivasi dulu : • kultur liofilisasi 4 – 10 hari • kultur beku bakteri 4 – 48 jam • kultur beku actinomycetes 1 – 5 hari • kultur beku fungi 1 – 7 hari • kultur dingin bakteri 4 – 24 jam • kultur dingin actinomycetes 1 – 3 hari • kultur dingin fungi 1 – 5 hari

  5. Inokulum spora : Kultur ditumbuhkan pada medium padat (biasanya granular : bran, peat, rice, barley) dg temperatur yg konstan selama 8 – 24 hari. • Jumlah sel atau spora : 106 – 109 sel/ml atau sesuai saran

  6. Konsentrasi inokulum : • bakteri 0,1 - 3,0 % • actinomycetes 5 - 10 % • fungi 5 - 10 % • suspensi spora 1 – 5. 105/l cult.soltn.

  7. Umur inokulum : • fase aktif kultur  fase pertumbuhan logaritmik / eksponential  memperpendek fase adaptasi pd substrat baru

  8. Medium inokulum : • medium propagasi • bisa tdk sama dg medium produksi • dg menggunakan medium yg sama dg medium produksi pd tahap akhir pembuatan inokulum  utk meningkatkan produksi, memperpendek fase adaptasi

  9. Bentuk inokulum : • suspensi mikroba (cair) • inokulum padat (powder, grain, koji) • sel mikroba vegetatif, spora

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