Isolation and partial characterization of an amylolytic lactic acid bacterium (ALAB) from Balao-Balao (Fermented rice-shrimp mixture)
Date
7-2015
Degree
Bachelor of Science in Food Technology
Major Course
Major in Food Science
College
College of Agriculture and Food Science (CAFS)
Adviser/Committee Chair
Sheba Mae M. Duque
Committee Member
Lotis E. Mopera Enrico P. Supangco Maria Cynthia R. Oliveros
Restrictions
Restricted: Not available to the general public and to those bound by the confidentiality agreement. Access is available only after consultation with author/thesis adviser.
Abstract
The conversion of starch to low molecular weight products like glucose is costly due to the high temperature requirements and the the cost of the enzyme. Amylases the enzyme needed in starch hydrolysis, can come from microorganisms and can lower these costs. Isolation, purification, optimization of growth conditions, and partial characterization of an Amylolytic Lactic Acid bacterium with the highest crude enzyme activity from a 3-day fermented balao-balao (fermented rice-shrimp mixture) were done in this study. Six isolates were obtained. PBA3 was found to be a gram positive cocci usually in chains, non-sporeformer, facultative anaerobe, acid producer (litmus milk), catalse-negative farmentative, heterofermentative, and can ferment mannose, galactose, and arabinose. The isolate has an optimum growth pH and temperature of 5.0 and 30°C, respectively. The results of this study show that the possible identity of the isolate is Leuconostoc mesenteroides.
Language
English
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
LG 993.5 2015 F61 /A76
Recommended Citation
Aromin, Pritz Beatriz Cruz, "Isolation and partial characterization of an amylolytic lactic acid bacterium (ALAB) from Balao-Balao (Fermented rice-shrimp mixture)" (2015). Undergraduate Theses. 1426.
https://www.ukdr.uplb.edu.ph/etd-undergrad/1426
Document Type
Thesis