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Lactic acid bacteria in murcha and ragi
Author(s) -
Hesseltine C.W.,
Ray M.L.
Publication year - 1988
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1988.tb05096.x
Subject(s) - bacteria , microbiology and biotechnology , starch , food science , amylase , biology , lactic acid , inoculation , anaerobic bacteria , anaerobic exercise , enzyme , horticulture , biochemistry , physiology , genetics
Sixty‐nine strains of bacteria isolated from murcha and ragi (amylase starters) were studied. These came from 14 different amylase starters from Java, Bali, and Nepal and were isolated from dilution plates incubated under aerobic and anaerobic conditions. Most belonged to Pediococcus , probably P. pentosaceus , and to Streptococcus faecalis. None were able to attack starch although they are used in starch fermentations. When inoculated on rice as pure cultures most of them failed to show visible growth unless yeasts and moulds were added at the same time. The roles of these bacteria are unknown but they may produce secondary products from the glucose formed by the amylolytic yeasts and moulds always found in the starters.