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Nitrogen fixation associated with sago (Metroxylon sagu) and some implications
W A Shipton1, A Baker, B J Blaney
1Environmental and Public Health Microbiology Research Group, School of Veterinary and Biomedical Sciences, James Cook University, Townsville, Queensland, 4811, Australia.
Letters in Applied Microbiology
|December 2, 2010
Summary
Diazotrophic bacteria contribute to nitrogen fixation in sago palm starch, but nitrogen levels are too low for nutritional benefit or to prevent illness.
Area of Science:
- Microbiology
- Plant Science
- Nutritional Science
Background:
- Sago palm (Metroxylon sagu) starch is a staple food in some regions.
- The role of microbial nitrogen fixation in sago starch quality is not well understood.
Purpose of the Study:
- To investigate the presence and contribution of diazotrophic bacteria in sago starch.
- To quantify nitrogen levels and assess nitrogen fixation activity within sago starch.
Main Methods:
- Diazotrophic bacteria were isolated from sago palm pith, root, and starch samples.
- Nitrogen fixation was assessed using the acetylene reduction assay.
- The presence of the nifH gene was analyzed in bacterial isolates.
- Nitrogen concentrations in sago starch samples were measured.
Main Results:
- Five out of ten sago starch samples showed nitrogen-fixing activity.
- Two bacterial isolates from sago starch demonstrated nitrogen fixation in pure culture.
- Five isolates tested positive for the nifH gene, indicating nitrogen fixation potential.
- Nitrogen concentrations in sago starch were generally low, with most samples below 0.2 g/kg.
Conclusions:
- Nitrogen fixation by diazotrophic bacteria occurs in sago starch, influencing fermentation ecology.
- The low nitrogen content in sago starch offers minimal nutritional value.
- Sago starch consumption may be linked to increased susceptibility to nutritional deficiencies.
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