EN 
IN
Journal article
Diversity of bacterial flora of Indonesian ragi tapeand their dynamics during the tapefermentation as determined by PCR-DGGE
I NENGAH SUJAYA KOMANG AYU NOCIANITRI
Volume : 17 Nomor : 2 Published : 2010, January
International food research journal
Abstrak
The diversity of bacterial flora of ragi tape, an Indonesian traditional dry starter, was analyzed using culture independent methods, the Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCRDGGE). The result revealed the lactic acid bacteria were the predominant bacterial flora of ragi tape. Weissella spp., Pediococcus pentosaceus, Lactobacillus spp. and Enterococcus spp., were detected in all 9 ragi tape samples, Bacillus cereusdetected in 3 out of 9 samples, swine manure bacterial species related to Clostridium perfringent was detected in 3 out of 9 samples. Remaining uncultured bacteria of either Eubacterium moniliforme, Clostridium sardiniensis, or Clostridium baratii was detected in one out of 9 samples. Pediococcus, Weissella and Enterococcusconsistently developed during the tape fermentation; while the Lactobcillus sp. started to grow after 24 h fermentation then its population likely decrease afterwards. The active growth of LAB during the tapefermentation implies that these bacteria might play significant contribution on the flavor of tapeand brem. Keywords: Ragi t