Isolation and identification of molds and yeasts in medombae, a rice wine starter culture from Kompong Cham Province, Cambodia

Chim, Chay; Dizon, Erlinda I.; Elegado, Francisco B.; Norng, C.; Hurtada, Wilma A.; Raymundo, Leoncio C.

doi:10.26656/fr.2017.6.101

Cited by 11 publications

(9 citation statements)

References 16 publications

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“…Mucor sp. is commonly found in instant dry yeast for the fermentation of rice wine (Chay et al 2017). Dewi and Aziz (2011) revealed that Mucor sp.…”

Section: Morphological Characteristics Of Mold Scoby Coculturementioning

confidence: 99%

Improving SCOBY starter using co-culture of tapai and bakery yeast

2021

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Abstract. Urbahillah A, Jayus J, Nurhayati N. 2021. Improving SCOBY starter using co-culture of tapai and bakery yeast. Biodiversitas 22: 4617-4624. Kombucha is a beverage fermented by a symbiotic bacteria and yeast known as SCOBY (Symbiotic Culture of Bacteria and Yeast). Bacteria and yeast contribute to the formation of organic acids, aroma, taste, and flavor of kombucha. The commercial yeasts used in Indonesian are baker’s yeast and tapai yeast. This study was conducted to develop SCOBYco-culture with tapai yeast and baker’s yeast and evaluate its activity. The ingredients for the kombucha were cascara, water, and sugar, which were fermented with three formula starter, i.e. original SCOBY 10% w/v (SN), co-culture SCOBY 10% w/v with 0.1% w/v of baker’s yeast (SNR), and co-culture SCOBY 10% w/v with tapai yeast 0.1% w/v (SNT). The starter activity were determined based on the OD (Optical Density) value. Yeast screening was carried out on the dominant starter population. Furthermore, morphologically yeast was identified based on colony type, color, and shape of cell. Then yeast was identified by their fermentation profile using API 20C Aux Kit. Isolate A showed white colony with convex elevation and the cell was round-shaped. Colony of isolate B and isolate C were creamy in color and oval cell shaped. The API results revealed that the first isolate was identified as Candida famata, second isolate was as Candida krusei, and the third isolate was as Candida magnoliae. Three types of fungi were found from SCOBY, namely Mucor sp., Trichoderma sp., and Fusarium sp. Mucor sp. has non-septate hyphae, and round black spores. Trichoderma sp. has septate hyphae, greenish-white spores, and the conidia have the shape of globose to ellipsoidal Fusarium sp. has a mold with septate hyphae, yellowish-white colonies, and the conidia have the shape of obovoid. Bacteria, yeast, and mold present in the medium form a powerful symbiosis for produce metabolite.

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“…Mucor sp. is commonly found in instant dry yeast for the fermentation of rice wine (Chay et al 2017). Dewi and Aziz (2011) revealed that Mucor sp.…”

Section: Morphological Characteristics Of Mold Scoby Coculturementioning

confidence: 99%

Improving SCOBY starter using co-culture of tapai and bakery yeast

2021

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“…1 ml of the dilution was transferred to a petri dish, then PDA was poured into a petridish that already has an inoculum. Then incubated at room temperature for 5 d (Modified from Chay et al, 2017).…”

Section: Total Mold and Yeastmentioning

confidence: 99%

The Viability of Lactobacillus plantarum From Intestines of Laying Ducks Encapsulated With Arabic Gum and Skimmed Milk

Muwakhid

Maunatin

Wati

2021

JITEK

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The aim of this study was to evaluate the effect of the types of encapsulation materials, that is skimmed milk and Arabic gum on two probiotics Lactic Acid Bacteria (LAB), including L. plantarum DJ2 and L. plantarum DJ3. The methods of this study were separated into two stages that is probiotic resistance testing during the spray drying process and the viability of LAB after spray drying during storage of probiotic powder for one month at 4oC. Changes in the viability of LAB probiotics before and after the drying process using spray drying were determined by the total plate count. The viability of lactic acid bacteria (LAB) was observed every week for one month of storage at 4oC. The results showed that different encapsulation materials had significant different (P ≤ 0.05) on changes in resistance of probiotics powder during spray drying process. The use of Arabic gum could increase the resistance of probiotics during the spray drying process, meanwhile, the use of skimmed milk was better to be able to maintain the viability of dry probiotic powder both on L.plantarum DJ2 and L.plantarum DJ3 during storage. After four weeks of storage, there was mold and yeast in the skimmed milk and Arabic gum materials. In conclusion, both Arabic gum and skim milk could be used for encapsulation where storage of dry probiotic products is recommended during one month at 4 oC.

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“…The developing yeast and mold colonies were counted and isolated for identification according to Chay et al (2017) 25 and Harrigan and MacCance (1966) 26 . The obtained results were compared with the maximum allowed mold or yeast counts of the Egyptian Organization for Standardization and Quality control (EQSOC).…”

Section: Mold and Yeast Counting And Identificationmentioning

confidence: 99%

“…The results showed heterogeneous mycotoxins mixtures; 25,40 and 27.5% of cheese and 71.7, 78.3 and 73.3 % of dairy desserts were contaminated with mycotoxins; AFM1, AFB1 and OTA, respectively ( Table 4). The concentrations of mycotoxins detected were exceeding more than the permissible limits declared by National/ International Standards Organizations 13,16, 42,43 .…”

Section: Journal Of Pure and Applied Microbiologymentioning

confidence: 99%

Diversity of Toxigenic Molds and Mycotoxins Isolated from Dairy Products: Antifungal Activity of Egyptian Marine Algae on Aspergillus and Candida Species

Ahmed¹,

AL-Kahtani²,

El-Diasty³

et al. 2020

J. Pure Appl. Microbiol.

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Fungal and mycotoxin contamination of milk products constitute a potential hazard to human health and food safety. Isolation and identifications of mold and yeast out of 140 milk products samples collected from dairy shops in Qena, Egypt were done through conventional microbiological methods. Aflatoxin-M1, aflatoxin-B1 and ochratoxin-A were characterized by thin-layer chromatography; aflR regulatory gene identified by using PCR. Marine algal extracts of Halimeda opuntia, Padina pavonica and Turbinaria decurrens species were studied for their antimicrobial activity. Overall of 80 and 64% dairy products samples were positive for mold and yeast contamination. A total of 38 mold and 15 yeast species were isolated. Aspergillus and Candida spp. were the most abundant isolated species. Furthermore 25, 40 and 27% of cheese and 71, 78 and 73.3 of dairy desserts samples were contaminated with AFM1, AFB1 and OTA, respectively; with average estimated dietary intake level much more than the acceptable daily intake for infant and adult. PCR identified aflR gene among four selected aflatoxigenic A. flavus. The major constituents of H. opuntia extract were 2,4-Decadienal, (E,E)-(21.56%) and 9,12-Octadecadienoic acid (Z,Z)-(36.16%). Ethyl acetate extract of Halimeda opuntia (3mg/ml) exhibited the strongest fungicidal activity with inhibition zones of 16.5 and 22.3 mm against A. flavus and A. niger. It exhibited potent candidacidal activity against C. tropicalis; 11 log10 orders of killing at 750 µg/ml. The discovered antimicrobial activity of H. opuntia is a promising candidate for designing novel antifungal agents which can be used in food preservatives and medicine industry.

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Isolation and identification of molds and yeasts in medombae, a rice wine starter culture from Kompong Cham Province, Cambodia

Cited by 11 publications

References 16 publications

Improving SCOBY starter using co-culture of tapai and bakery yeast

Improving SCOBY starter using co-culture of tapai and bakery yeast

The Viability of Lactobacillus plantarum From Intestines of Laying Ducks Encapsulated With Arabic Gum and Skimmed Milk

Diversity of Toxigenic Molds and Mycotoxins Isolated from Dairy Products: Antifungal Activity of Egyptian Marine Algae on Aspergillus and Candida Species

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