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Microbial diversity and proximate composition of Tapai, a Sabah's fermented beverage

Tapai is a well-known indigenous fermented alcoholic beverage among Kadazan-Dusun-Murut (KDM) ethnics during festive occasions and gatherings in East Malaysia. Unfortunately, very little research has been done on this beverage. The objective of this study was to identify functional microfloras inv...

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Main Authors: Chiang, Yong Wee, Chye, Fook Yee, Mohd Ismail Abdullah
Format: Article
Language:English
English
Subjects:
TX341-641 Nutrition. Foods and food supply
Online Access:https://eprints.ums.edu.my/id/eprint/20568/1/Microbial%20diversity%20and%20proximate%20composition%20of%20Tapai.pdf
https://eprints.ums.edu.my/id/eprint/20568/7/Microbiological%20safety%20of%20ready-to-eat%20foods%20from%20restaurants%20and%20hawker%20centres%20in%20Kota%20Kinabalu%2C%20Sabah.pdf
https://eprints.ums.edu.my/id/eprint/20568/
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spelling my.ums.eprints.205682021-08-30T13:16:45Z https://eprints.ums.edu.my/id/eprint/20568/ Microbial diversity and proximate composition of Tapai, a Sabah's fermented beverage Chiang, Yong Wee Chye, Fook Yee Mohd Ismail Abdullah TX341-641 Nutrition. Foods and food supply Tapai is a well-known indigenous fermented alcoholic beverage among Kadazan-Dusun-Murut (KDM) ethnics during festive occasions and gatherings in East Malaysia. Unfortunately, very little research has been done on this beverage. The objective of this study was to identify functional microfloras involved in the production of tapai. Samples from local producers were obtained for microbiological and proximate analysis. The fermentation process was predominated by yeasts and lactic acid bacteria (LAB) with initial numbers (CFU/g) of 105 and 106 , respectively, which gradually increased during the first 2 weeks fermentation but decreased thereafter. The yeasts were identified as Sacchromyces cerevisiae, Candida krusei, C. pelliculosa, C. guillermondii, C. magnoliae and Rhodotorula glutinis, whereas the LAB were Lactobacillus brevis, L. plantarum, L. collinoides and Pediococcus sp. Moulds and Enterobacteriaceae were only present during the first 2 days of fermentation. Acetic acid bacteria were not detected throughout the entire process. The pH of tapai declined slowly from 6.6 to 3.4 in 14 days, and then showed an increment to 4.0. On the other hand, titratable acidity (as % lactic acid) increased from 0.06 to 0.86 in 10 days, and then decreased to 0.82 at the end of the fermentation process. Alcohol was produced and the content can reach as high as 12.3% after 3 weeks fermentation. Proximate composition analysis showed that the moisture content in the end product was 61.8±6.1% whereas ash, protein, fat and crude fiber (of dried samples) were 0.50±0.1%, 8.7±0.1%, 0.29±0.01% and 0.56±0.03%, respectively. Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/20568/1/Microbial%20diversity%20and%20proximate%20composition%20of%20Tapai.pdf text en https://eprints.ums.edu.my/id/eprint/20568/7/Microbiological%20safety%20of%20ready-to-eat%20foods%20from%20restaurants%20and%20hawker%20centres%20in%20Kota%20Kinabalu%2C%20Sabah.pdf Chiang, Yong Wee and Chye, Fook Yee and Mohd Ismail Abdullah Microbial diversity and proximate composition of Tapai, a Sabah's fermented beverage. Malaysian Journal of Microbiology, 2 (1). pp. 1-6.
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
English
topic TX341-641 Nutrition. Foods and food supply
spellingShingle TX341-641 Nutrition. Foods and food supply
Chiang, Yong Wee
Chye, Fook Yee
Mohd Ismail Abdullah
Microbial diversity and proximate composition of Tapai, a Sabah's fermented beverage
description Tapai is a well-known indigenous fermented alcoholic beverage among Kadazan-Dusun-Murut (KDM) ethnics during festive occasions and gatherings in East Malaysia. Unfortunately, very little research has been done on this beverage. The objective of this study was to identify functional microfloras involved in the production of tapai. Samples from local producers were obtained for microbiological and proximate analysis. The fermentation process was predominated by yeasts and lactic acid bacteria (LAB) with initial numbers (CFU/g) of 105 and 106 , respectively, which gradually increased during the first 2 weeks fermentation but decreased thereafter. The yeasts were identified as Sacchromyces cerevisiae, Candida krusei, C. pelliculosa, C. guillermondii, C. magnoliae and Rhodotorula glutinis, whereas the LAB were Lactobacillus brevis, L. plantarum, L. collinoides and Pediococcus sp. Moulds and Enterobacteriaceae were only present during the first 2 days of fermentation. Acetic acid bacteria were not detected throughout the entire process. The pH of tapai declined slowly from 6.6 to 3.4 in 14 days, and then showed an increment to 4.0. On the other hand, titratable acidity (as % lactic acid) increased from 0.06 to 0.86 in 10 days, and then decreased to 0.82 at the end of the fermentation process. Alcohol was produced and the content can reach as high as 12.3% after 3 weeks fermentation. Proximate composition analysis showed that the moisture content in the end product was 61.8±6.1% whereas ash, protein, fat and crude fiber (of dried samples) were 0.50±0.1%, 8.7±0.1%, 0.29±0.01% and 0.56±0.03%, respectively.
format Article
author Chiang, Yong Wee
Chye, Fook Yee
Mohd Ismail Abdullah
author_facet Chiang, Yong Wee
Chye, Fook Yee
Mohd Ismail Abdullah
author_sort Chiang, Yong Wee
title Microbial diversity and proximate composition of Tapai, a Sabah's fermented beverage
title_short Microbial diversity and proximate composition of Tapai, a Sabah's fermented beverage
title_full Microbial diversity and proximate composition of Tapai, a Sabah's fermented beverage
title_fullStr Microbial diversity and proximate composition of Tapai, a Sabah's fermented beverage
title_full_unstemmed Microbial diversity and proximate composition of Tapai, a Sabah's fermented beverage
title_sort microbial diversity and proximate composition of tapai, a sabah's fermented beverage
url https://eprints.ums.edu.my/id/eprint/20568/1/Microbial%20diversity%20and%20proximate%20composition%20of%20Tapai.pdf
https://eprints.ums.edu.my/id/eprint/20568/7/Microbiological%20safety%20of%20ready-to-eat%20foods%20from%20restaurants%20and%20hawker%20centres%20in%20Kota%20Kinabalu%2C%20Sabah.pdf
https://eprints.ums.edu.my/id/eprint/20568/
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score 13.211869

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