Isolation, identification and characterization of microorganisms associated with Budu fermentation

Sim , Kheng Yuen (2010) Isolation, identification and characterization of microorganisms associated with Budu fermentation. Masters thesis, Universiti Malaysia Sabah.

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Abstract

This study was carried out to determine the chemical and microbiological changes during budu fermentation (A1, A2 and A3 located in Tumpat, Kelantan). Samples from different producers were allowed to ferment at room temperature similar to that applied by producers. Samples were taken on monthly basis for the chemical (pH, acidity, total soluble solid, salt and soluble protein content), proximate compositions (moisture, crude fat, crude protein and fibre content) and microbiological analyses. Changes in microbial flora such as halophilic, proteolytic, lactic acid bacteria (LAB), yeasts and enterobacteriaceae were monitored and all the isolates were phenotypically identified by Biolog Microlog Database System before further characterized for hydrolytic (pectlnolytlc, lipolytic, proteolytic and amylolytic), enzymatic activity and probiotic properties. The moisture, protein and ash content of all samples were increased, while the fat content decreased significantly (p<0.05) during fermentation. Sample from producer A2 (Orkid) recorded the highest increase in total soluble protein, from the initial of 10.92±0.30 to 40.72±0.02 mg/ml after 12 months of fermentation. However, sample of producer A3 (Roslee) exhibited greatest decrease In fat content compared to other samples. The initial microbial load for all samples decreased significantly (p<0.05) during fermentation. The total proteolytic count for producer At (Ketereh) and A2 (Orkid) increased in the first few months before decrease at the end of fermentation. A total of 150 isolates were identified, with majority are bacteria (77%), followed by yeasts (12%) and 11% of unconfirmed identity. Only two species of Micrococcus, namely Micrococcus luteus and Micrococcus luteus ATCC 9341, while four species of Staphylococcus were identified as Staphylococcus arlettae, Staphylococcus cohnii, Staphylococcus carnosus and Staphylococcus xylosus were identified. Saccharomyces cereviseae and Candida famata were the major yeast species in all budu samples. The M. luteus ML2 was predominant strain to Initiate budu fermentation before Staphylococcus arlettae SA strain took over the role. API ZYM test revealed that the S. arlettae SA1and L. plantarum LP1 and LP2 were only strains to have strong lipolytic and proteolytic activity that associated with budu fermentation. However, none of the tested strains showed pectinolytic activity. Lactobacillus plantarum LPl and LP2, Staphylococcus arlettae SA, Saccharomyces cereviseae SC3, Candida glabrata CG2 strains were identified as potential probiotics as they were tolerant to acid and bJle salt as well as exhibited antimicrobial activity against selected foodborne pathogens. In conclusion, a consortium of microorganisms was involved in budu fermentation and led to the changes of sensory attributes of the budu during fermentation. Further studies are necessary to evaluate the feasibility of the selected strains as starter cultures in pilot processing for controllable budu fermentation.

Item Type:Thesis (Masters)
Uncontrolled Keywords:chemical, microbiological change, budu, fermentation, proteolytic
Subjects:T Technology > TP Chemical technology
Divisions:SCHOOL > Biotechnology Research Institute (BRI)
ID Code:6600
Deposited By:IR Admin
Deposited On:31 Jul 2013 16:11
Last Modified:31 Jul 2013 16:11

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