Books

Microbial Profiling In Artisanal Fermentation Of Tuak

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Tuak is an alcoholic beverage from Southeast Asian countries, such as Indonesia and Malaysia, prepared by fermenting starchy materials (e.g., rice, palm sap, coconut sap or water). Tuak production factors and recipes vary from one maker to another, including the type of substrate used, sugar level, water level, fermentation time, and even the starter culture used. These factors affect the microbial community inside the Tuak and make Tuak production very artisanal, which makes it challenging to regulate significantly since those factors contribute to the organoleptic properties of the Tuak final product. For example, different microbial communities in the starter culture used to make Tuak can result in various flavors of Tuak final product since different microbes have different metabolic pathways and byproducts. Therefore, identifying microorganisms in the Tuak sample is necessary to enhance Tuak fermentation and production. Culture-based methods using spread plate and four-way streak plate inoculation, as well as macroscopic and microscopic morphological identification using selective agar and the Gram-staining technique, were conducted in this research to isolate and collect microorganisms in the Tuak sample. Agar plate results indicate that LAB and yeast are among the microorganisms driving Tuak fermentation since their colonies depict small milky white or yellowish-white, circular-shaped, with convex elevation and entire margins. Furthermore, the gram-staining results strengthen the idea since they also show Gram-positive ovoid and rod-shaped microorganisms. However, further identification methods, including biochemical reaction or culture-independent methods, should be conducted to obtain a more accurate and precise result on the species name and microbial quantification.

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Availability

Detail Information

Series Title

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Call Number

EP BT-014

Publisher

i3L, Jakarta : i3L, Jakarta., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

EP BT-014

Content Type

text

Media Type

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Carrier Type

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Edition

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Subject(s)

Gram Staining
Microbial Isolation
Tuak
Artisanal Fermentation

Specific Detail Info

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Statement of Responsibility

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