Isolation and identification of microflora involved in tapai, a Sabah's fermented alcoholic beverage
Tapai is an indigenous fermented alcoholic beverage of Kadazan, Dusun and Murut ethnics in Sabah, yet little research has been done on this beverage. The objective of this study was to identify the microflora involved in tapai fermentation as well as to determine the physicochemical changes and p...
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my-ums-ep.189512018-02-28T06:45:28Z Isolation and identification of microflora involved in tapai, a Sabah's fermented alcoholic beverage 2008 Chiang, Yong Wee QP Physiology Tapai is an indigenous fermented alcoholic beverage of Kadazan, Dusun and Murut ethnics in Sabah, yet little research has been done on this beverage. The objective of this study was to identify the microflora involved in tapai fermentation as well as to determine the physicochemical changes and proximate changes during the fermentation. Freshly prepared samples were obtained and kept at similar conditions through fermentation before withdrawn for microbiological and chemical analysis at each interval times. The alcohol content, pH, titratable acidity (as %lactic acid) and total soluble solids of the tapai were 12.3±0.97%, 4.0±0.17,0.82±0.03% and 14°Brix, respectively at the end process of tapai fermentation. The moisture, ash, protein, crude fiber and carbohydrate content increased significantly (p<0.05) during fermentation whereas during 12 months of storage, only protein content showed significant changes (p>0.05). Aerobic mesophilies, yeast and lactic acid bacteria count increased in the early stage of fermentation but decreased thereafter until the end of the fermentation process. The yeasts were the only flora detected after 12 months of storage. Mould and Enterobacteriaceae were not detected on the 4th day of the fermentation and thereafter. A total of 102 yeasts were isolated, consisting of Candida utilis, Candida krusei, Candida famata, Candida pelliculosa, Candida glabrata, Candida sphaerica biotype 1, Saccharomyces cerevisiae biotype 1, Saccharomyces cerevisiae biotype 2, Rhodotorula mucilaginosa biotype 2, Rhodotorula glutinis and Cryptococcus laurentii. The mould identified was Mucor circinelloides. There were 116 lactic acid bacteria isolated, including Pediococcus pentosaceus biotype 1, Lactobacillusp lantarum biotype 1, Lactobacillus paracaseis sp. paracasei biotype 3 and Lactobacillusb revis biotype 3. Only C. utilis and the unidentified mould showed amylolytic and proteolytic properties. The fermentation process of tapai was found initiated by non-Saccharomyces yeast and P. pentosaceus biotype 1, then replaced by Saccharomyces yeasts and Lactobacilluss pp. in the later stage of fermentation. It is envisaged that identification of roles and potentials of the different isolates in controlled fermentation of tapai would help the production of starter culture that produce superior quality tapai. Additional studies using polyphasic approaches could be carried out for analysis of microbial dynamics in tapai fermentation 2008 Thesis https://eprints.ums.edu.my/id/eprint/18951/ https://eprints.ums.edu.my/id/eprint/18951/1/Isolation%20and%20identification%20of%20microflora.pdf text en public masters Universiti Malaysia Sabah Faculty of Food Science and Nutrition |
| institution |
Universiti Malaysia Sabah |
| collection |
UMS Institutional Repository |
| language |
English |
| topic |
QP Physiology |
| spellingShingle |
QP Physiology Chiang, Yong Wee Isolation and identification of microflora involved in tapai, a Sabah's fermented alcoholic beverage |
| description |
Tapai is an indigenous fermented alcoholic beverage of Kadazan, Dusun and Murut
ethnics in Sabah, yet little research has been done on this beverage. The objective of
this study was to identify the microflora involved in tapai fermentation as well as to
determine the physicochemical changes and proximate changes during the
fermentation. Freshly prepared samples were obtained and kept at similar conditions
through fermentation before withdrawn for microbiological and chemical analysis at
each interval times. The alcohol content, pH, titratable acidity (as %lactic acid) and
total soluble solids of the tapai were 12.3±0.97%, 4.0±0.17,0.82±0.03% and
14°Brix, respectively at the end process of tapai fermentation. The moisture, ash,
protein, crude fiber and carbohydrate content increased significantly (p<0.05) during
fermentation whereas during 12 months of storage, only protein content showed
significant changes (p>0.05). Aerobic mesophilies, yeast and lactic acid bacteria
count increased in the early stage of fermentation but decreased thereafter until the
end of the fermentation process. The yeasts were the only flora detected after 12
months of storage. Mould and Enterobacteriaceae were not detected on the 4th day
of the fermentation and thereafter. A total of 102 yeasts were isolated, consisting of
Candida utilis, Candida krusei, Candida famata, Candida pelliculosa, Candida glabrata,
Candida sphaerica biotype 1, Saccharomyces cerevisiae biotype 1, Saccharomyces
cerevisiae biotype 2, Rhodotorula mucilaginosa biotype 2, Rhodotorula glutinis and
Cryptococcus laurentii. The mould identified was Mucor circinelloides. There were 116
lactic acid bacteria isolated, including Pediococcus pentosaceus biotype 1,
Lactobacillusp lantarum biotype 1, Lactobacillus paracaseis sp. paracasei biotype 3
and Lactobacillusb revis biotype 3. Only C. utilis and the unidentified mould showed
amylolytic and proteolytic properties. The fermentation process of tapai was found
initiated by non-Saccharomyces yeast and P. pentosaceus biotype 1, then replaced
by Saccharomyces yeasts and Lactobacilluss pp. in the later stage of fermentation. It
is envisaged that identification of roles and potentials of the different isolates in
controlled fermentation of tapai would help the production of starter culture that
produce superior quality tapai. Additional studies using polyphasic approaches could
be carried out for analysis of microbial dynamics in tapai fermentation |
| format |
Thesis |
| qualification_level |
Master's degree |
| author |
Chiang, Yong Wee |
| author_facet |
Chiang, Yong Wee |
| author_sort |
Chiang, Yong Wee |
| title |
Isolation and identification of microflora involved in tapai, a Sabah's fermented alcoholic beverage |
| title_short |
Isolation and identification of microflora involved in tapai, a Sabah's fermented alcoholic beverage |
| title_full |
Isolation and identification of microflora involved in tapai, a Sabah's fermented alcoholic beverage |
| title_fullStr |
Isolation and identification of microflora involved in tapai, a Sabah's fermented alcoholic beverage |
| title_full_unstemmed |
Isolation and identification of microflora involved in tapai, a Sabah's fermented alcoholic beverage |
| title_sort |
isolation and identification of microflora involved in tapai, a sabah's fermented alcoholic beverage |
| granting_institution |
Universiti Malaysia Sabah |
| granting_department |
Faculty of Food Science and Nutrition |
| publishDate |
2008 |
| url |
https://eprints.ums.edu.my/id/eprint/18951/1/Isolation%20and%20identification%20of%20microflora.pdf |
| _version_ |
1747836500780777472 |