Microbial diversity of Sasad - Atraditional starter for alcoholic fermented beverage in Sabah

Lim, Sze Hui (2007) Microbial diversity of Sasad - Atraditional starter for alcoholic fermented beverage in Sabah. Universiti Malaysia Sabah. (Unpublished)


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This study was carried out to isolate and identify the microfiora present in sasad, a traditional fermentation starter for alcoholic beverages in Sabah. Proximate analysis and physicochemical was done using AOAC method. The microorganisms isolated were identified based on their biochemical and physicochemical profiles. Moisture content in the sasad ranged from 13.32% to 15.51%, ash content from 0.71% to 0.81%, protein content from 0.42% to 0.65%, fat content from 0.14% to 0.51%,fiber content from 1.15% to 1.48% and carbohydrate composition from 81.05% to 83.95%. The pH of all the three samples ranged from 4.32 to 5.12 and the total titratable acidity which ranged 0.76% to 1.12%. The total count of aerobic mesophilic microflora ranged from 7.94 log CFU/g to 8.41 log CFU/g, lactic acid bacteria count ranged from 5.65 log a=U/g to 7.53 log CFU/g, yeasts and moulds count ranged from 7.60 log CFU/g to 8.29 log CFU/g and total amylolytic microorganisms ranged from 7.79 log CFU/g to 8.27 log CFU/g. Lactobacillus plantarum, Lactobadllus curvatus, Ladobacillus casei Pediococcus pentosaceus, Pedioaxcus acidi ladici and Leuconostoc mesenteroides were the lactic acid bacteria identified. On the other hand, 6 strains of yeasts were identified as Hanseniaspora valbyensis, Sacrharomyces bayanus, Sacrharomyces fibuligera, candida crusei, Saccharomyces cerivisiae and Saccharomyces unispora. candida spp. and Sm. Cerevisiae. In conclusion, sasad from different location and raw materials showed the difference of microflora found in each type of sasad

Item Type: Academic Exercise
Uncontrolled Keywords: microflora, Sasad, AOAC method, biochemical
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Date Deposited: 22 Oct 2013 07:34
Last Modified: 17 Oct 2017 04:22
URI: http://eprints.ums.edu.my/id/eprint/7273

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