Detail Microflora and Selected Metabolites of Potato Pulp Fermented with an Indonesian Starter Ragi Tape (in Food Technol. Biotechnol. 42 (3)) Bibliografi Author: Abe, Ayumi ; Sujaya, I Nengah ; Sone, Teruo ; Asano, Kozo ; Oda, Yuji (Co-Author) Topik: Amylomyces rouxii; lactic acid fermentation; ragi tape; fermented food Bahasa: (EN )    Edisi: Jul 2004     Tahun Terbit: 2004     Jenis: Article - diterbitkan di jurnal ilmiah internasional Fulltext: 42-169.pdf (112.93KB; 0 download) Abstract When potato pulp was mixed with Indonesian starter ragi tape and incubated, both lactic acid and ethanol were gradually formed and attained certain concentrations during 2 days of fermentation. Viable counts of fungi in fresh weight matter, yeasts and lactic acid bacteria after fermentation were 105, 107 and 105 CFU/g, respectively. Denaturing gra-dient gel electrophoresis of the PCR-amplified internal transcribed spacer of 18S–28S rRNA genes detected Amylomyces rouxii-Rhizopus oryzae, Mucor indicus, Candida tropicalis and Saccharomycopsis fibuligera and revealed that Amylomyces rouxii-Rhizopus oryzae domi-nated throughout the fermentation period. Amylomyces rouxii cannot be discriminated from the lactic acid-accumulating group of Rhizopus oryzae because the amplified sequences of these fungi were shown to be identical. Morphological characteristics were then studied for Rhizopus-like fungi isolated from fermented potato pulp. Those strains that had pro-duced an enormous number of chlamydospores in the aerial and substrate mycelium were identified as Amylomyces rouxii. The microflora of fermented potato pulp was similar to that made from glutinous rice, namely tape ketan. Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Lihat Sejarah Pengadaan  Konversi Metadata   Kembali

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