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Isolation And Screening Micro Organisms Capable Of Degrading Raw Starch
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CHAPTER ONE
1.0 INTRODUCTION
1.1 Background of Study
Starch
is a carbohydrate consisting of a large number of glucose units joined
together by glycosidic bonds. This polysaccharide is produced by all
green plants as an energy store. It is the most common carbohydrate in
the human diet and is contained in large amounts in such staple foods as
potatoes. Wheat maize (corn) rice and cassava (Michael et al, 2005).
Pure starch is white tasteless and odorless power that is insoluble in
cold water or alcohol. It consists of two types of molecules: the linear
and helical amylase and the branched amylopectin. Depending on the
plant, starch generally contains 20 to 25% amylase and 75 to 80%
amylopectin. Glycogen, the glucose store of animals is a more branched
Version of amylopectin (Mclver et al, 1999).
Starch is processed to
produce many of the sugars in processed foods. Dissolving starch in warm
water gives wheatpaste that can be used as a thickening; stiffening or
gluing agent. The biggests industrial non-food use of starch is as
adhesive in the papermaking process (Miller et al, 2008) Starch
molecules among themselves in the plant in semi-crystalline granules.
Each plant species has a unique starch granular size: rice starch is
relatively small (about 2µm) while potato starches have large granules
(up to 100um). Although in absolute mass only about one quarter of the
starch granules in plants consist of amylase; there are about 150 times
more amylase molecules than amylopectin molecules. Amylase is a much
smaller molecule than amylopectin. (Willem et al, 2003).
Starch becomes soluble in water when heated the granules swell and burst; the semi-crystalline
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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 Form ... Continue reading---
