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Isolation And Screening Micro Organisms Capable Of Degrading Raw Starch
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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 culmorum, fusarium graminearum, penicillum and Aspergillus. This project work shows that degrading raw starch were contaminated with pathogenic micro-organisms.
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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 a ... Continue reading---
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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 a ... Continue reading---
ABSRACT -- [Total Page(s) 1]
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ABSRACT -- [Total Page(s) 1]
Page 1 of 1