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The Philippine Agricultural Scientist

Publication Date

3-31-2021

Abstract

Basi, a traditional sugarcane wine of the Philippines, was studied. Here, we used molecular- and cultural-based methods to isolate, identify and characterize acid-producing bacteria, specifically acetic and lactic acid bacteria, from basi. Acid producers were focused on owing to the rapid spoilage of basi via acidification with air exposure. Two strains each of acetic and lactic acid bacteria were isolated. DNA was extracted from these isolates. PCR-amplified DNA products were subjected to 16S rRNA gene sequencing. The sequences of the isolates were then aligned with BLAST database sequences and found to have high similarities to Acetobacter malorum (99%), Gluconobacter oxydans (97%), Lactobacillus paracasei (97%), and Enterococcus faecium (98%), which were supported by the relationships shown by phylogenetic trees constructed using the neighbor-joining method with MEGA 7 as well as by morphological, biochemical, and physiological characteristics. It is therefore unequivocal that basi harbors both acetic and lactic acid bacteria, surmised to play crucial roles in its fermentation and perhaps rapid spoilage. Thus, good manufacturing practices and food processing interventions such as ultrafiltration and pasteurization are recommended for basi shelf-life extension.

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