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 pro...

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Main Author:	Chiang, Yong Wee
Format:	Thesis
Language:	English
Published:	2008
Subjects:	TX341-641 Nutrition Foods and food supply
Online Access:	https://eprints.ums.edu.my/id/eprint/8989/1/Isolation%20and%20identification.pdf
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spelling	my-ums-ep.89892017-12-26T03:41:27Z Isolation and identification of microflora involved in tapai, a Sabah’s fermented alcoholic beverage 2008 Chiang, Yong Wee TX341-641 Nutrition. Foods and food supply 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 Freshly prepared samples were obtained and kept at similar conditions through fermentation before withdrawn for microbiological and chemical analysis at each interval times.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) andtotal soluble solids of the tapai were 12.3Â±0.97%, 4.0Â±0.17, 0.82Â±0.03% and 14Â°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, Lactobacillus plantarum biotype 1, Lactobacillus paracasei ssp. paracasei biotype 3 and Lactobacillus brevis 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 Lactobacillus spp. 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/8989/ https://eprints.ums.edu.my/id/eprint/8989/1/Isolation%20and%20identification.pdf text en public masters University Malaysia Sabah School of Food Science and Nutrition
institution	Universiti Malaysia Sabah
collection	UMS Institutional Repository
language	English
topic	TX341-641 Nutrition Foods and food supply
spellingShingle	TX341-641 Nutrition Foods and food supply 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) andtotal soluble solids of the tapai were 12.3Â±0.97%, 4.0Â±0.17, 0.82Â±0.03% and 14Â°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, Lactobacillus plantarum biotype 1, Lactobacillus paracasei ssp. paracasei biotype 3 and Lactobacillus brevis 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 Lactobacillus spp. 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	University Malaysia Sabah
granting_department	School of Food Science and Nutrition
publishDate	2008
url	https://eprints.ums.edu.my/id/eprint/8989/1/Isolation%20and%20identification.pdf
_version_	1747836354363916288

Isolation and identification of microflora involved in tapai, a Sabah’s fermented alcoholic beverage

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