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Microflora of murcha: an amylolytic fermentation starter
1Microbiology Laboratory, University of North Bengal, Siliguri, India.
Microbios
|January 1, 1995
Summary
Murcha, a traditional starter from India, harbors diverse bacteria, yeasts, and molds. Key species like Saccharomycopsis fibuligera exhibit amylolytic activity, crucial for fermenting starchy substrates into beverages.
Area of Science:
- Microbiology
- Food Science
- Fermentation Technology
Background:
- Murcha is a traditional fermented starter used in India's Darjeeling hills and Sikkim.
- It is utilized to produce alcoholic beverages known as jnards from starchy substrates.
- Murcha cakes have specific characteristics: pH 5.2, 13% moisture, and 0.7% ash (dry weight).
Purpose of the Study:
- To isolate and identify microbial strains present in murcha.
- To determine the prevalence and counts of different bacteria, yeasts, and molds.
- To assess the amylolytic activity of isolated microorganisms.
Main Methods:
- Isolation of bacterial, yeast, and mould strains from 30 murcha samples.
- Quantification of microbial counts (cfu/g fresh weight) for dominant species.
- Detection of amylolytic activity in isolated yeast and mould strains.
Main Results:
- A total of 194 bacterial, 190 yeast, and 80 mould strains were isolated.
- Dominant bacteria included Pediococcus pentosaceus; yeasts included Saccharomycopsis fibuligera and Pichia anomala.
- Moulds like Mucor circinelloides and Rhizopus chinensis were identified.
- Saccharomycopsis fibuligera, Mucor circinelloides, and Rhizopus chinensis demonstrated amylolytic activity.
Conclusions:
- Murcha contains a rich diversity of microorganisms essential for fermentation.
- Saccharomycopsis fibuligera is a key yeast with amylolytic capabilities in murcha.
- The identified amylolytic molds and yeasts play a significant role in the saccharification of starchy substrates during jnard production.