Microorganisms in Roti Payae

Abstract

Microorganisms in Roti Payae were investigated. Main ingredients of Roti Payae are wheat flour (5 kilograms), sugar (1.5 cups), sweetened condensed milk (200 grams), salt (5 teaspoons), baker yeast (5-6 teaspoons), butter (1 tablespoon) and water (2 litres). Samples of Roti Payae were collected after preparation from 3 production sources in Amphur Muang, Pattani Province. Microorganisms and chemical analyses were performed during 9 hour fermentation. The results showed that total bacterial count, lactic acid bacteria and yeast were 6.13 - 6.96, 4.60 - 5.47 and 7.56 - 8.32 log CFU/g, respectively. Spore forming bacteria and mold were < 1 log CFU/g. From sixteen isolates of lactic acid bacteria, Leuconostoc sp. were identified in 15 isolates (94%) and Lactobacillus sp. was found in 1 isolate (6%). As for chemical analysis of Roti Payae, it was found that pH, total acidity and moisture content were 4.94 - 5.27,0.35 - 0.38 % and  42.13 – 45.20%, respectively.