| Summary: | <p>The Sourness on raw starch sago caused by organic acid bacteria fermentation product. The aim of the research to select organic acid amylolitic bacteria from sour raw stach sago isolate. Isolate were selected depend on amylolitic test and organic acid production. Raw starch sago taken place in traditional sago prosessing arround of Jayapura. Amylolitic tested by iodium reagen onto starch agar culture and organic acid production analysed by gas chromatography set. The result were thee isolat yielded organic acid variation (acetate, propionic, butyric and lactic) and more higher than seventy two isolate were involved in analysed from 118 amylolitic bacteria isolate. Maximum lactic acid production of isolate was 103.45 mg/l, acetic 0,547 mg/l, butyric 0,547 and propionic 2,627 mg/l. Lactic acid producted by the majority of amylolitic bacteria isolate. In other hand sourness on raw starch sago not only by lactic acid appearance but also by the other organic acid as product of amylolitic bacteria fermentation</p>
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