Microbial Succession And Biochemical Aspects Of Mandai Fermentation At Low Salt Concentration.

Microbial Succession And Biochemical Aspects Of Mandai Fermentation At Low Salt Concentration.

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Mandai isfermented food that traditionally made from the flesh of jack fruit (Arthocarphus champeden Spreg.).Usually mandai ismade as high salt concentration.However, the objective of serra avatar price this research is to study the succession and biochemicalaspects of microbials during fermentation at low salt concentration (10% w/v) for 14 days.During the period offermentation microbial cell numbers and biochemical aspects were observed at the 3rd, 5th, 7th and 14th day.

Total cellnumber of bacteria and yeast were measured by pour plate method.The measurement was also conducted on fleshbefore incubation.The biochemical aspect observation included the contents of reducing sugar, N-total, salt, and pH.The research results indicated that the pattern of microbial succession occurred the fermentation.Yeast cells grewdominantly (2.

8 x 109 veuve ambal rose CFU/g) on the 5th day fermentation but bacteria were dominant at the end (1.1 x 107 CFU/g).Thehighest decrease of reducing sugar and N-total contents were 0.240% at the 14th day and 0.159% at the 5th day,respectively.

However, salt concentration was relatively stable and pH was varied within the range of 3.71-6.12 for thewhole period fermentation.