Analysis of microbial growth on locality produced ragi for tape fermentation
In this study, ragi samples obtained from different local suppliers were analysed for different microbial growth on the solid surface. For the preparation of tapai, cooked rice was inoculated with the powdered ragi, incubated at 27oC and then isolates for the microbes exist every 12 hours. Identifi...
| Main Author: | |
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| Format: | Final Year Project Report / IMRAD |
| Language: | English |
| Published: |
University Malaysia Sarawak, UNIMAS
2008
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| Subjects: | |
| Online Access: | http://ir.unimas.my/id/eprint/7632/ http://ir.unimas.my/id/eprint/7632/8/Noren%20anak%20Wilson%20Brandi.pdf |
| _version_ | 1848836176083943424 |
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| author | Noren, Wilson Brandi |
| author_facet | Noren, Wilson Brandi |
| author_sort | Noren, Wilson Brandi |
| building | UNIMAS Institutional Repository |
| collection | Online Access |
| description | In this study, ragi samples obtained from different local suppliers were analysed for different microbial growth
on the solid surface. For the preparation of tapai, cooked rice was inoculated with the powdered ragi, incubated at 27oC and then isolates for the microbes exist every 12 hours. Identification of microbes was performed using visualizing of staining specimen with methylene blue under phase contrast microscope. The results obtained showed three fungal isolates (two moulds and one yeast) and one filamentous bacterium. The mould isolates were identified as Mucor sp. and Rhizopus sp. while the yeast isolates was identified as Saccharomyces sp.. The bacterium was identified as Streptomyces sp. that may be due to the contaminants. Within 24 hours, the production of glucose was more rapid in Maranek (121.2 g/L) with 65.68% increased compared to Tambirat (25.2 g/L) tapai with 48.41% increased while the concentration of ethanol was higher almost two times in Maranek (46.8 g/L) compared to Tambirat (24.2 g/L) tapai with 92.31% and 93.39% of increased in ethanol
production respectively. |
| first_indexed | 2025-11-15T06:19:36Z |
| format | Final Year Project Report / IMRAD |
| id | unimas-7632 |
| institution | Universiti Malaysia Sarawak |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T06:19:36Z |
| publishDate | 2008 |
| publisher | University Malaysia Sarawak, UNIMAS |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | unimas-76322024-01-24T08:27:33Z http://ir.unimas.my/id/eprint/7632/ Analysis of microbial growth on locality produced ragi for tape fermentation Noren, Wilson Brandi QR Microbiology In this study, ragi samples obtained from different local suppliers were analysed for different microbial growth on the solid surface. For the preparation of tapai, cooked rice was inoculated with the powdered ragi, incubated at 27oC and then isolates for the microbes exist every 12 hours. Identification of microbes was performed using visualizing of staining specimen with methylene blue under phase contrast microscope. The results obtained showed three fungal isolates (two moulds and one yeast) and one filamentous bacterium. The mould isolates were identified as Mucor sp. and Rhizopus sp. while the yeast isolates was identified as Saccharomyces sp.. The bacterium was identified as Streptomyces sp. that may be due to the contaminants. Within 24 hours, the production of glucose was more rapid in Maranek (121.2 g/L) with 65.68% increased compared to Tambirat (25.2 g/L) tapai with 48.41% increased while the concentration of ethanol was higher almost two times in Maranek (46.8 g/L) compared to Tambirat (24.2 g/L) tapai with 92.31% and 93.39% of increased in ethanol production respectively. University Malaysia Sarawak, UNIMAS 2008 Final Year Project Report / IMRAD NonPeerReviewed text en http://ir.unimas.my/id/eprint/7632/8/Noren%20anak%20Wilson%20Brandi.pdf Noren, Wilson Brandi (2008) Analysis of microbial growth on locality produced ragi for tape fermentation. [Final Year Project Report / IMRAD] (Unpublished) |
| spellingShingle | QR Microbiology Noren, Wilson Brandi Analysis of microbial growth on locality produced ragi for tape fermentation |
| title | Analysis of microbial growth on locality produced ragi for tape fermentation |
| title_full | Analysis of microbial growth on locality produced ragi for tape fermentation |
| title_fullStr | Analysis of microbial growth on locality produced ragi for tape fermentation |
| title_full_unstemmed | Analysis of microbial growth on locality produced ragi for tape fermentation |
| title_short | Analysis of microbial growth on locality produced ragi for tape fermentation |
| title_sort | analysis of microbial growth on locality produced ragi for tape fermentation |
| topic | QR Microbiology |
| url | http://ir.unimas.my/id/eprint/7632/ http://ir.unimas.my/id/eprint/7632/8/Noren%20anak%20Wilson%20Brandi.pdf |