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ISOLATION AND SCREENING MICRO ORGANISMS CAPABLE OF DEGRADING RAW STARCH
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- Contributor: mr-chris
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- Case No: 321730ip
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ABSRACT - [ Total Page(s): 1 ]Isolation and screening micro-organism capable of degrading raw starch was carried out to obtain the causal organism. A total number of 31 sample of degrading starch was brought and were examined by culturing them on nutrient agar and sabouraud dextrose agar for bacteria and fungi organisms that are causing degrading of raw starch respectively. (2) bacteria organisms and (5) fungi organisms were isolated. The bacteria with their percentages include pseudomonas fragi 56.6% at 17CFU (Colonial Forming Unit), Micrococcus, streptococcus Spp43.3% at 13CFU. While the fungi isolated includes fusarium
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CHAPTER ONE - [ Total Page(s): 2 ]Structure is lost and the smaller amylase molecules start leaching out of the granule; forming a network that holds water and increasing the mixtures viscosity. This process is called starch gelatinization. During cooking the starch becomes a paste and increases further in viscosity. During cooling or prolonged storage of the paste; the semi-crystalline structure partially recovers and the starch paste thickness, expelling water. This is mainly caused by the retrogradation of the amylose. This process is responsible for the hardening of bread or stalling; and for the water la ... Continue Reading
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ABSRACT - [ Total Page(s): 1 ]Isolation and screening micro-organism capable of degrading raw starch was carried out to obtain the causal organism. A total number of 31 sample of degrading starch was brought and were examined by culturing them on nutrient agar and sabouraud dextrose agar for bacteria and fungi organisms that are causing degrading of raw starch respectively. (2) bacteria organisms and (5) fungi organisms were isolated. The bacteria with their percentages include pseudomonas fragi 56.6% at 17CFU (Colonial Forming Unit), Micrococcus, streptococcus Spp43.3% at 13CFU. While the fungi isolated includes fusarium
... Continue Reading
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