Analysis of microbial growth on locality produced ragi for tape fermentation

Noren, Wilson Brandi (2008) Analysis of microbial growth on locality produced ragi for tape fermentation. [Final Year Project Report] (Unpublished)

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Abstract

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.

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