Isolation and identification of microflora in bambangan fermentation

Aw, Kam Weng (2006) Isolation and identification of microflora in bambangan fermentation. Universiti Malaysia Sabah. (Unpublished)


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In this study, the microbial ecology of traditional indigenous fermented bambangan produced in Sabah was studied by culture-dependent phenotypic method. The predominance of lactic acid bacteria (LAB) populations was pointed out, as well as the important of yeasts. Isolates were phenotypically characterized by their ability of carbohydrate fermentation and using API 50 CHL (LAB) and API 20 C AUX (yeasts) and additional biochemical tests. During the first twelve days, LAB had predominated the microflora in fermentation of bambangan. LAB achieves the highest count at 6.57 log cfu/g on day 6 while yeasts attained the highest count at 6.52 log cfu/g. After 16 days the LAB counts drop to 3.06 log cfu/g. On the other hand, halophilic microorganisms dominate the fermentation between day 16 and 30 and achieve the highest count at 6.20 log cfu/g. Identification of LAB & yeast isolates by biochemical tests showed Lactobacillus paracasei ssp. paracasei, Lactobacillus plantarum and Pediococcus pentosaceus were the prevalent lactic acid bacteria involved in bambangan fermentation, at numbers between 4.0 and 6.0 log cfu/g. Lactobacillus brevis and an unidentified Lactobacillus sp. were minor fraction of the population at the start of fermentation. Zygosaccharomyces cidri, Saccharomyces cerevisiae and Candida versatiliswere common yeasts present during the first two weeks of fermentation at numbers between 5.0 and 6.0 log cfu/g. Candida floricola only presented in the initial stage of fermentation process. During fermentation, the pH value was fluctuated between 3.15 and 3.43. Titratable acidity was fluctuated between 1.72 and 1.99. Initial reducing sugars value of bambangan fruit was 8.34% and dropped drastically within one week and not much changes afterward. The salt content showed decreased in first 30 days and it fluctuated between 11.0 % and 12.0% in subsequent days. In proximate composition determination, carbohydrate content dropped drastically from 10.67% to 8.22% within 16 days and it showed slightly decreased in subsequent days. The moisture contents increased during fermentation. Fat, fiber, protein and ash contents were slightly fluctuated throughout the fermentation period.

Item Type: Academic Exercise
Uncontrolled Keywords: bambangan, phenotypic method, microbial ecology, fermentation period, biochemical test
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Date Deposited: 20 Aug 2013 07:35
Last Modified: 23 Oct 2017 07:35

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