Isolation And Identification Of Amylolytic Bacteria From Ragi
Ragi is a traditional dry starter culture frequently used in many fermented food products in Asian countries. Ragi contains starch that can be degraded by amylases provided by bacteria and other microorganisms during fermentation in producing fermented foods. This study was carried out to isolate...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Malaysian Applied Biology Journal
2018
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| Subjects: | |
| Online Access: | http://ddms.usim.edu.my:80/jspui/handle/123456789/16141 |
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| Summary: | Ragi is a traditional dry starter culture frequently used in many fermented food products in Asian countries. Ragi contains
starch that can be degraded by amylases provided by bacteria and other microorganisms during fermentation in producing
fermented foods. This study was carried out to isolate bacteria from ragi and to screen for their ability to hydrolyse starch.
Seven bacterial colonies were isolated from ragi, with three samples showing starch hydrolysis activity. Two of the starchdegrading
bacterial isolates were identified using partial 16S rRNA gene sequencing as Bacillus licheniformis with 97% and
98% similarity, and one sample identified as a lactic acid bacteria, Enterococcus faecium (98%). Isolation and identification
of these bacteria from ragi can provide a promising source of amylase that can be further studied and manipulated for the
development of starter culture and to improve the quality of traditional ragi-based fermented food products. |
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