Isolation And Identification Of Amylolytic Bacteria From Ragi

• Main Authors: Rosazrina Roslan, Maryam Mohamed Rehan, Kamarul Rahim Kamarudin, Hanina Mohd Noor, Nur Huda-Faujan, Salina Mat Radzi
• Format: Article
• Language: English
• Published: Malaysian Applied Biology Journal 2018
• Subjects: Ragi, amylolytic activity, starch-degrading bacteria
• Online Access: http://ddms.usim.edu.my:80/jspui/handle/123456789/16141

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...