Microbiology and Biochemistry of Tape

A. Rouxii mold can hydrolyze starch into sugars. All existing sugar is sugar reduction. A. rouxii also produces alcohol up to 0.92% after 45 hours of fermentation. The use of mixed cultures of A. rouxii and S. fibuliger produce a tape with a higher alcohol content but lower sugar content and do not have a strong aroma tape. In another part of the mixture of three organisms are A. rouxii, S. fibuliger and H. anomala produce the expected aroma.Biochemical changes that are important in the fermentation of starch hydrolysis menajdi tape is glucose and maltose which will provide sweetness and changes the sugar into alcohol and organic acids.Changes in alcohol content during storage may occur after two days of 3% to 5.2%. However, if the tape is stored at low temperature (70C) fermentation is ongoing but slower and sensory still good for up to two weeks.

A. rouxii combination with E. burtonii able to reduce the total solids sticky tape up to 50% within 192 hours at a temperature of 300C and improves protein to 16.5%, but it also produced isobutanol, amyl alcohol, and isoamilalkohol.The number of amino acids during the fermentation decreased, as much as 17.5% glutamic acid, lysine 11%, and 9.8% tyrosine, while thiamine rose from 0.04 mg / 100 g to 0.1 mg / 100 g when used A. rouxii and 0.12 mg / 100g when combined with E. burtonii.In general, cassava has a composition of water 56-69%, 3% ethanol, pH 4.38 to 4.75, total acid 0.63 to 0.89%, 1.4% protein, 0.3% fat, carbohydrate 40 , 2%, 2% crude fiber, and ash content of 0.7%.