Research internship on enumeration, isolation, purification, and storage of non-lactic acid producing microorganisms in tengba, and optimization of starter culture for alcoholic and non-alcoholic beverages of taro

Date

12-2017

Degree

Bachelor of Science in Agricultural Biotechnology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Reifrey A. Lascano

Abstract

The research internship was divided into two parts. The first part was about isolating all microorganisms, except lactic acid bacteria, present in tengba, a fermented crab delicacy from Mountain Province in the Philippines. All obtained microorganisms were isolated, purified, and stored. Microorganisms in tengba were obtained or enumerated by pour-plating 10-2 to 10-7 dilutions in duplicate. These were then streak-plated so as to isolate and purify the obtained microorganisms. Short-term storage was done by culturing each pure culture in stab and slant agar media in test tubes, and storing them in the refrigerator. Long-term storage was done by culturing each pure culture in broth until the stationary growth phase of the microorganisms was reached then each 0.5 mL of broth culture was subsequently transferred to each Eppendorf tube with 0.5 mL of glycerol, and stored in the freezer. One bacterium and two yeasts were purified and stored in IFSC, UPLB. It was opened for further research, for instance, microbial identification and characterization.

Language

English

LC Subject

Microbial Ecology, Microorganisms -- Identification, Microbial growth, Agricultural student -- Training of, Fermented Foods

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993 2017 A127 L36

Document Type

Thesis

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