ISOLATION, IDENTIFICATION AND SCREENING OF BACTERIA ASSOCIATED DEGRADING RAW STARCH
Abstract
Starch is a carbohydrate consisting of a large number of glucose units joined
together by glycosidic bonds. Pure starch is white, tasteless and odorless power
that is insoluble in cold water or alcohol. This study is Isolation and screening of
micro-organism capable of degrading raw starch and to assess the bacteria
associated with starch. Bacterial counts were also determined using a spread plate
method. The Bacterial count ranges from 3.8x 10 - 5.0x 10’ cfu/ml and 3.5x10°-
4.9x10° cfu/ml. Bacterial counts were contaminated on the 24 hour. The bacteria
isolated were Staplylococcus and Bacillus sp. The study hence recommends that
storage of cassava tubers in moist saw-dust would provide effective preservative
method against post-harvest losses.
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