Faezah Abd. Rahman

Bio: Faezah Abd. Rahman is an academic researcher. The author has contributed to research in topics: Yeast & Candida parapsilosis. The author has an hindex of 1, co-authored 1 publications receiving 2 citations.

Microbial diversity of sasad. A traditional starter for fermented beverages in Sabah

Abstract: This study was carried out to investigate the microflora composition in sasad. The investigations involved were the chemical changes (proximate content and pH) of sasad and microbial enumeration in sasad during storage, identification of yeast, mould and lactic acid bacteria (LAB) present in sasad and enzymatic activities involved of identified species. Proximate analyses were done using AOAC method. Proximate analyses showed sasad contain (on dry weight basis) moisture ranging from 10.81% to 21.84%; total carbohydrate content ranged from 73.56% to 87.66%; crude fibre ranging from 0.63% to 1.98%, while crude fat contents ranged from 0.15% to 1.28%. Crude protein content ranged from 0.27% to 1.03% and ash content ranged from 0.20% to 0.95%. Sasad is acidic with the pH ranged from 4.03 to 6.30. Throughout storage, total aerobic mesophilic flora, yeast and mould, and LAB counts were 5.40-8.42, 4.38-8.28, and 3.60-8.39 log CFU/g of dry weight sample, respectively. A total of 94 strains comprises of yeast (52 isolates), mould (23 isolates), and LAB (19 isolates) was isolated. The microorganisms isolated were characterized based on their morphology, physiological and biochemical properties. Yeasts were identified as Candida guilliermondii Saccharomyces cerevisiael Candida lusitaniae Pichia ohmeri Candida utilie, Candida pelliculosa, Candida glabratal Candida parapsilosis, and Candida famata. Mould strains were identified to genera level based on macroscopic and microscopic characteristics as Mucor sp., Aspergillus sp., Penicillium sp., and Rhizopus sp. On the other hand, LAB were identified as Pediococcus pentosaceus and Lactococcus lactis subsp. lactis. Yeast strains possessed highest enzymatic activity compared to mould and LAB strains. Leucine arylamidase, acid phosphatase, naphthol-AS-BI-phosphohydrolase, alkaline phosphatase, I²-glucosidase and esterase lipase are the major enzymes secreted by microorganisms in sasad

Compositional, microbiological, biochemical and volatile profile characteristics of nine italian ewes' milk cheeses

Abstract: Nine Italian ewes' milk cheeses were compared for compositional, microbiological, biochemical, and volatile profile characteristics. Mean values for the gross composition were rather similar among cheeses. The lowest pH values were found for cheeses that used primary starters. At the end of ripening, cheeses made from raw milk contained >6.0 log10 cfu/g of nonstarter lactic acid bacteria. Several species of lactobacilli were identified, but Lactobacillus plantarum and Lactobacillus paracasei were dominant. Random amplified polymorphic DNA-PCR analysis showed the biodiversity among the strains, and in several cases a relationship with the cheese of provenance. Cheeses differed mainly for secondary proteolysis, as shown by the principal component analysis applied to reversed-phase fast protein liquid chromatography data of the pH 4.6-soluble fractions and by determination of the free AA. A total of 113 volatile components were identified in the Italian Pecorino cheeses by solid-phase microextraction coupled with gas chromatography-mass spectrometry analysis. The volatile profiles of the 9 cheeses differed significantly. Quantitatively, alcohols were the most abundant chemical class for some cheeses, whereas ketones were the most abundant for other cheeses. Esters and carboxylic acids were largely found. Specific volatile components seemed to distinguish specific cheeses.