Microorganisms associated with Agos-os

Issue Date

9-2007

Abstract

The aerobic and anaerobic microflora of agos-os, a fermented sweet potato and meat mixture, were isolated, characterized and identified up to the genus level. Fermentation and isolation were done at the Visayas State University while characterization and identification were done at the University of the Philippines Los Baños. Various types of microorganisms, belonging to 10 different genera, were isolated from agos-os after fermentation. The bacteria belonged to the species Enterococcus, Corynebacterium, Acinetobacter, Escherichia and Klebsiella spp. while the molds belonged to the species Aspergillus, Mortierella and Phanerochaete. The yeast isolates belonged to the genera Candida and Torulopsis. Toward the end of the fermentation period when the pH had dropped to 4.03, bacteriocin-producing lactic acid bacteria {Enterococcus sp.) started to increase progressively.

Source or Periodical Title

Philippine Agricultural Scientist

ISSN

317454

Volume

90

Issue

3

Page

257-262

Document Type

Article

College

College of Agriculture and Food Science (CAFS)

Subject

Agos-os, Fermented products, Lactic acid bacteria

This document is currently not available here.

Share

COinS