Preliminary Studey on Isolation of Lactic Acid Producing Bacteria from Sago Frond Sap
Sago frond is abundantly created when sago palms are harvested for starch extraction; thus, they must be exploited and developed into valuable items. In this study, the peeled frond is crushed with a roller to retrieve the sap, which includes sugars and carbohydrates and is used as a fermentation me...
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| Main Author: | |
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| Format: | Final Year Project Report |
| Language: | English |
| Published: |
Universiti Malaysia Sarawak, (UNIMAS)
2012
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| Online Access: | http://ir.unimas.my/id/eprint/39521/1/Abdul%20Azim%20Bin%20Zainol%20Abidin%20ft.pdf http://ir.unimas.my/id/eprint/39521/ |
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| Summary: | Sago frond is abundantly created when sago palms are harvested for starch extraction; thus, they must be exploited and developed into valuable items. In this study, the peeled frond is crushed with a roller to retrieve the sap, which includes sugars and carbohydrates and is used as a fermentation medium. This research seeks to identify lactic acid bacteria (LAB) from sago frond sap on De Man, Rogosa and Sharpe (MRS) agar and broth and investigate the viability of cultivating lactic acid bacteria (LAB) using the fermentation process approach. The potential of LAB was determined based on physiological characterisation, pH condition, temperature, and fermentation period. Results indicated that lactic acid bacteria isolated from sago frond sap were yellowish-white with circular colony morphologies, that the pH range of survivability of lactic acid bacteria isolated from sago frond sap on HiMedia MRS agar and broth is pH 5, and that the optimal temperature for the growth of lactic acid bacteria was 37°C. The length of fermentation on MRS agar and broth was 24 hours. For further examination of the molecular identification of lactic acid bacteria, this research project might create different methodologies for identifying diverse species and genera of LAB from sago frond sap. |
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