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Isolation and Identification of Fungi in Raw Wet Sago Starch from Sarawak

Sago starch is a type of carbohydrate source which, extracted from the pith of Metroxylon sagu (true sago palm) and is a traditional staple food for some Sarawak communities. Fungi are widely distributed in the agricultural settings, and certain strains are known for causing infections that can affe...

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Main Author: Muhammad Khairil Syamri, Bakeri
Format: Thesis
Language:English
English
Published: UNIVERSITI MALAYSIA SARAWAK 2025
Subjects:
QR Microbiology
Online Access:http://ir.unimas.my/id/eprint/47406/7/DSVA%20Muhammad%20Khairil%20Syamri.pdf
http://ir.unimas.my/id/eprint/47406/8/Muhammad%20Khairil%20ft.pdf
http://ir.unimas.my/id/eprint/47406/
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spelling my.unimas.ir-474062025-03-06T01:13:07Z http://ir.unimas.my/id/eprint/47406/ Isolation and Identification of Fungi in Raw Wet Sago Starch from Sarawak Muhammad Khairil Syamri, Bakeri QR Microbiology Sago starch is a type of carbohydrate source which, extracted from the pith of Metroxylon sagu (true sago palm) and is a traditional staple food for some Sarawak communities. Fungi are widely distributed in the agricultural settings, and certain strains are known for causing infections that can affect the producers’ crops and the consumers’ health. Due to limited research conducted, the current food safety status of raw wet sago starch, remains undetermined and may pose significant risks. The aim of this research was to isolate and identify fungal species present in sago starch. The screening of fungi was conducted by using the serial dilution technique to isolate the fungi present in fifty (n=50) samples of sago starch. Identification of fungi was done by molecular analysis through species-specific PCR which targeted the ITS region. The results of all sago starch samples exceeded limit established by the Malaysian Standard for edible sago starch and complied for the International Commission for Microbiological Specification of Foods, with the highest count was 2.1 × 104 CFU/g, the lowest count was 1.3 × 102 CFU/g, and the mean count was 8.6 × 103 CFU/g. There were 45 isolated fungi derived from 10 genus, namely Aspergillus spp., Candida sp., Ceratocystic sp., Paecilomyces spp., Penicillium spp., Peniophora sp., Perenniporia sp., Phaeacremonium sp., Pleurostoma spp., and Trichoderma spp. that were detected from the samples. Based on the molecular identification, a total of eighteen (n=18) fungal species were identified, including Ceratocystic paradoxa, Trichoderma pleuroti, Trichoderma harzianum, Penicillium rolfsii, Penicillium brasilianum, Penicillium sumatraense, Penicillium verruculosum, Penicillium citrinum, Phaeoacremonium sp., Pleurostoma richardsiae, Aspergillus sydowii, Aspergillus caesiellus, Aspergillus terreus, Penicillium citrinum, Paecilomyces variotii, Paecilomyces niveus, Peniophora malaiensis, Candida blattae,and Perenniporia tephropora. In conclusion, all fifty raw wet sago starch samples collected and purchased from wet market from different districts and regions in Sarawak such as Mukah, Dalat, Matu, Pusa, Betong, Bintulu, Marudi, Miri, Sibu and Selangau were contaminated with fungi as it did exceed the permissible limits for human consumption. The outcomes from this study provided a baseline on level of fungi contamination in sago starch for future risk and mitigation assessment planning and established detailed knowledge of the food safety status in sago starch production from Sarawak, which will form a foundation for future studies. UNIVERSITI MALAYSIA SARAWAK 2025-01-28 Thesis NonPeerReviewed text en http://ir.unimas.my/id/eprint/47406/7/DSVA%20Muhammad%20Khairil%20Syamri.pdf text en http://ir.unimas.my/id/eprint/47406/8/Muhammad%20Khairil%20ft.pdf Muhammad Khairil Syamri, Bakeri (2025) Isolation and Identification of Fungi in Raw Wet Sago Starch from Sarawak. Masters thesis, UNIVERSITI MALAYSIA SARAWAK.
institution Universiti Malaysia Sarawak
building Centre for Academic Information Services (CAIS)
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sarawak
content_source UNIMAS Institutional Repository
url_provider http://ir.unimas.my/
language English
English
topic QR Microbiology
spellingShingle QR Microbiology
Muhammad Khairil Syamri, Bakeri
Isolation and Identification of Fungi in Raw Wet Sago Starch from Sarawak
description Sago starch is a type of carbohydrate source which, extracted from the pith of Metroxylon sagu (true sago palm) and is a traditional staple food for some Sarawak communities. Fungi are widely distributed in the agricultural settings, and certain strains are known for causing infections that can affect the producers’ crops and the consumers’ health. Due to limited research conducted, the current food safety status of raw wet sago starch, remains undetermined and may pose significant risks. The aim of this research was to isolate and identify fungal species present in sago starch. The screening of fungi was conducted by using the serial dilution technique to isolate the fungi present in fifty (n=50) samples of sago starch. Identification of fungi was done by molecular analysis through species-specific PCR which targeted the ITS region. The results of all sago starch samples exceeded limit established by the Malaysian Standard for edible sago starch and complied for the International Commission for Microbiological Specification of Foods, with the highest count was 2.1 × 104 CFU/g, the lowest count was 1.3 × 102 CFU/g, and the mean count was 8.6 × 103 CFU/g. There were 45 isolated fungi derived from 10 genus, namely Aspergillus spp., Candida sp., Ceratocystic sp., Paecilomyces spp., Penicillium spp., Peniophora sp., Perenniporia sp., Phaeacremonium sp., Pleurostoma spp., and Trichoderma spp. that were detected from the samples. Based on the molecular identification, a total of eighteen (n=18) fungal species were identified, including Ceratocystic paradoxa, Trichoderma pleuroti, Trichoderma harzianum, Penicillium rolfsii, Penicillium brasilianum, Penicillium sumatraense, Penicillium verruculosum, Penicillium citrinum, Phaeoacremonium sp., Pleurostoma richardsiae, Aspergillus sydowii, Aspergillus caesiellus, Aspergillus terreus, Penicillium citrinum, Paecilomyces variotii, Paecilomyces niveus, Peniophora malaiensis, Candida blattae,and Perenniporia tephropora. In conclusion, all fifty raw wet sago starch samples collected and purchased from wet market from different districts and regions in Sarawak such as Mukah, Dalat, Matu, Pusa, Betong, Bintulu, Marudi, Miri, Sibu and Selangau were contaminated with fungi as it did exceed the permissible limits for human consumption. The outcomes from this study provided a baseline on level of fungi contamination in sago starch for future risk and mitigation assessment planning and established detailed knowledge of the food safety status in sago starch production from Sarawak, which will form a foundation for future studies.
format Thesis
author Muhammad Khairil Syamri, Bakeri
author_facet Muhammad Khairil Syamri, Bakeri
author_sort Muhammad Khairil Syamri, Bakeri
title Isolation and Identification of Fungi in Raw Wet Sago Starch from Sarawak
title_short Isolation and Identification of Fungi in Raw Wet Sago Starch from Sarawak
title_full Isolation and Identification of Fungi in Raw Wet Sago Starch from Sarawak
title_fullStr Isolation and Identification of Fungi in Raw Wet Sago Starch from Sarawak
title_full_unstemmed Isolation and Identification of Fungi in Raw Wet Sago Starch from Sarawak
title_sort isolation and identification of fungi in raw wet sago starch from sarawak
publisher UNIVERSITI MALAYSIA SARAWAK
publishDate 2025
url http://ir.unimas.my/id/eprint/47406/7/DSVA%20Muhammad%20Khairil%20Syamri.pdf
http://ir.unimas.my/id/eprint/47406/8/Muhammad%20Khairil%20ft.pdf
http://ir.unimas.my/id/eprint/47406/
_version_ 1825817120836943872
score 13.244413

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