Isolation and identification of amylolytic bacteria from ragi

• Main Authors: Roslan, Rosazrina, Mohamed Rehan, Maryam, Kamarudin, Kamarul Rahim, Mohd Noor, Hanina, Faujan, Nur Huda, Mat Radzi, Salina
• Format: Article
• Published: The Malaysian Society of Applied Biology 2018
• Subjects: TP Chemical technology
• Online Access: http://eprints.uthm.edu.my/5801/

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 ba...