Microbial diversity of spontaneous bambangan Mangifera pajang fermentation a traditional fermented fruit from Northern Borneo

Sim K. Y., . and Chin S. Y., . and Chye F. Y., . and Anton A., . (2010) Microbial diversity of spontaneous bambangan Mangifera pajang fermentation a traditional fermented fruit from Northern Borneo. [Proceedings Paper]

The main purpose of this study was to identify the microorganisms that involved in the spontaneous fermentation of bambangan Mangifera pajang. Enumeration and isolation of lactic acid bacteria LAB halophilic bacteria mesophilic bacteria and yeast were carried out during the fermentation process and isolates were identified using Biolog Microstation„ Reader Release 4 2 based on their phenotypic characteristics. Hydrolytic activities and technological properties of the isolates including enzymatic activities acid resistance bile tolerance and antimicrobial activities were also performed. A microbial succession was observed during fermentation which dominated by LAB in the initial stage with the mean numbers of 6.44 log CFU/g corresponding to the reduction of pH from 3.60 to 3.21. Lactic and citric acid were the major organic acids detected during the process. Yeasts became dominant after 10 days of fermentation and remained predominant throughout the process. Microorganisms isolated include Lactobacillus plantarum Pediococcus pentosaceus and Candida krusei which showed excellent pectinolytic and cellulolytic activities facilitated the hydrolysis of pectin and cellulose rich substrate. Candida Krusei demonstrated antimicrobial activity against Salmonella typhimurium vibrio cholerae and Staphylococcus aureus whereas Lactobacillus plantarum gave significant inhibitory against S.typhimurium and Listeria monocytogenes The results revealed that bambangan fermentation is primarily lactic acid fermentation with the ubiquitous presence of Lactobacillus plantarum and Pediococcus pentosaceus while Candida krusei and Kloeckera apis were the dominant character at the later stage of fermentation. Further study on the development of potential starter cultures should be carried out to upgrade the fermentation process with controllable parameters.

Full text available from:

Abstract

The main purpose of this study was to identify the microorganisms that involved in the spontaneous fermentation of bambangan Mangifera pajang. Enumeration and isolation of lactic acid bacteria LAB halophilic bacteria mesophilic bacteria and yeast were carried out during the fermentation process and isolates were identified using Biolog Microstation„ Reader Release 4 2 based on their phenotypic characteristics. Hydrolytic activities and technological properties of the isolates including enzymatic activities acid resistance bile tolerance and antimicrobial activities were also performed. A microbial succession was observed during fermentation which dominated by LAB in the initial stage with the mean numbers of 6.44 log CFU/g corresponding to the reduction of pH from 3.60 to 3.21. Lactic and citric acid were the major organic acids detected during the process. Yeasts became dominant after 10 days of fermentation and remained predominant throughout the process. Microorganisms isolated include Lactobacillus plantarum Pediococcus pentosaceus and Candida krusei which showed excellent pectinolytic and cellulolytic activities facilitated the hydrolysis of pectin and cellulose rich substrate. Candida Krusei demonstrated antimicrobial activity against Salmonella typhimurium vibrio cholerae and Staphylococcus aureus whereas Lactobacillus plantarum gave significant inhibitory against S.typhimurium and Listeria monocytogenes The results revealed that bambangan fermentation is primarily lactic acid fermentation with the ubiquitous presence of Lactobacillus plantarum and Pediococcus pentosaceus while Candida krusei and Kloeckera apis were the dominant character at the later stage of fermentation. Further study on the development of potential starter cultures should be carried out to upgrade the fermentation process with controllable parameters.

[error in script]

Item Type:	Proceedings Paper
Additional Information:	Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. TP248.14 I61 2008 Call Number.
AGROVOC Term:	Mangifera
AGROVOC Term:	Fermented foods
AGROVOC Term:	Fermentation
AGROVOC Term:	Isolation of microorganisms
AGROVOC Term:	Lactic acid bacteria
AGROVOC Term:	Bacteria
AGROVOC Term:	Lactobacillus plantarum
AGROVOC Term:	Pediococcus pentosaceus
AGROVOC Term:	Candida
AGROVOC Term:	Species diversity
Geographical Term:	MALAYSIA
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 05:15
URI:	http://webagris.upm.edu.my/id/eprint/13183

Actions (login required)

View Item