Malaysian Applied Biology Journal

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47_02_12

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Malays. Appl. Biol. (2018) 47(2): 83–88

 

ISOLATION AND IDENTIFICATION OF AMYLOLYTIC

BACTERIA FROM RAGI

 

ROSAZRINA ROSLAN, MARYAM MOHAMED REHAN*, KAMARUL RAHIM KAMARUDIN,

HANINA MOHD NOOR, NUR HUDA-FAUJAN and SALINA MAT RADZI

Faculty of Science and Technology, Universiti Sains Islam Malaysia,

Bandar Baru Nilai, 71800 Nilai, Negeri Sembilan, Malaysia

*E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

 

Accepted 18 April 2018, Published online 25 May 2018


ABSTRACT

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 bacteria from ragi and to screen for their ability to hydrolyse starch. Seven bacterial colonies were isolated from ragi, with three samples showing starch hydrolysis activity. Two of the starch degrading bacterial isolates were identified using partial 16S rRNA gene sequencing as Bacillus licheniformis with 97% and 98% similarity, and one sample identified as a lactic acid bacteria, Enterococcus faecium (98%). Isolation and identification of these bacteria from ragi can provide a promising source of amylase that can be further studied and manipulated for the development of starter culture and to improve the quality of traditional ragi-based fermented food products.

Key words: Ragi, amylolytic activity, starch-degrading bacteria

 

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