Biodiversity of Enterobacteriaceae on masin (fermented sauce) from Sumbawa, West Nusa Tenggara, Indonesia

Manguntungi, Baso; Saputri, Dinar Suksmayu; Afgani, Chairul Anam; Mustopa, Apon Zaenal; Fatimah, Fatimah; Kusmiran, Amirin

doi:10.13057/biodiv/d210320

Cited by 2 publications

(2 citation statements)

References 22 publications

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“…However, the Enterobacter sp. has also been exploited to produce fermented wheat flour, which improves the nutritional value of food (Manguntungi et al, 2020;Nagano et al, 2003).…”

Section: Discussionmentioning

confidence: 99%

An ACE2, SARS-CoV-2 spike protein binding protein, -like enzyme isolated from food-related microorganisms

Laily

Takeuchi

Mizutani

et al. 2023

Bioscience, Biotechnology, and Biochemistry

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Angiotensin-converting enzyme 2 (ACE2) is a binding target of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) spike protein. An ACE2-like enzyme, such as bacterial M32-carboxypeptidase (M32-CAP), is assumed to be a potential therapeutic candidate for coronavirus disease 2019 (COVID-19). Here, we screened bacteria with an ACE2-like enzyme activity from Japanese fermented food and dietary products using the fluorogenic substrate for rapid screening. The strain showing the highest activity, Enterobacter sp. 200527-13, produced an enzyme with the same hydrolytic activity as ACE2 on Angiotensin II (Ang II). The enzymatic analysis using the heterologously-expressed enzyme in E. coli revealed that the enzyme catalyzes the same reaction with that of ACE2, Ang II hydrolysis to Ang 1-7 and phenylalanine. The gene sequence information showed that the enzyme belongs to the M32-CAP family. These results suggested that the selected enzyme, M32-CAP (EntCP), from Enterobacter sp. 200527-13 was identified as an ACE2-like enzyme.

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“…However, the Enterobacter sp. has also been exploited to produce fermented wheat flour, which improves the nutritional value of food (Manguntungi et al, 2020;Nagano et al, 2003).…”

Section: Discussionmentioning

confidence: 99%

An ACE2, SARS-CoV-2 spike protein binding protein, -like enzyme isolated from food-related microorganisms

Laily

Takeuchi

Mizutani

et al. 2023

Bioscience, Biotechnology, and Biochemistry

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show abstract

“…In some fermented products, commercial starters often against the possibility in obtaining a unique product, change the sensory quality, and no longer distinguishable for production technology and geographical origin (Speranza et al 2017). Spontaneous fermentation could develop potential pathogens (Manguntungi et al 2020) and toxic compounds that lead to the production of undesired metabolites (Lavefve et al 2019).…”

Section: Introductionmentioning

confidence: 99%

Metagenomic analysis and biodiversity of Lactic Acid Bacteria (LAB) on masin (fermented sauce) from Sumbawa, West Nusa Tenggara, Indonesia

Manguntungi¹,

Saputri

Mustopa

et al. 2020

Biodiversitas

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Abstract. Manguntungi B, Saputri DS, Mustopa AZ, Ekawati N, Afgani CA, Sari AP, Triratna L, Sukmarini L, Fatimah, Kusmiran A, Yanti S, Irawan S, Prasetyo MD, Fidien KA. 2020. Metagenomic analysis and biodiversity of Lactic Acid Bacteria (LAB) on masin (fermented sauce) from Sumbawa, West Nusa Tenggara, Indonesia. Biodiversitas 21: 3287-3293. Masin is a spontaneously fermented sauce from Sumbawa, West Nusa Tenggara Indonesia that is made of shrimp paste, chili, turmeric flower, and herbs mixed with some spices. This study aims to isolate Lactic Acid Bacteria (LAB) and analyze the metagenomic and biodiversity of its bacteria. Genome isolation for metagenomic analysis was using ZymoBIOMICSTM DNA Miniprep Kit. Sequencing analysis to identify LAB strain form masin was using 16S rRNA universal primer. Metagenomic analysis showed that relative abundance bacteria in masin for order taxon was Lactobacillales, the family taxon was Enteroccocaceae, and the genus was Tetragenoccocus. Six different groups were obtained from the phylogenetic tree analysis of 40 isolates found in masin. The representatives of each group taken were isolates number 2, 17, 11, 34, 28, and 5. Based on the results of sequencing analysis, the 6 isolates found in masin are Staphylococcus piscifermentans strain CIP103958 (Isolate Code 2), S. piscifermentans strain BULST54 (Isolate Code 17), S. piscifermentans strain SK03 (Isolate Code 11), S. piscifermentans strain ATCC 51136 (Isolate Code 34), S. piscifermentans strain PCM 2409 (Isolate Code 28) and S. piscifermentans strain PU-87 (Isolate Code 5). Through this research, it has been described a whole diversity of bacteria contained in masin, one of them is Lactic acid bacteria. The six LAB isolates that have been identified can be developed as starter candidates for masin production.

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Biodiversity of Enterobacteriaceae on masin (fermented sauce) from Sumbawa, West Nusa Tenggara, Indonesia

Cited by 2 publications

References 22 publications

An ACE2, SARS-CoV-2 spike protein binding protein, -like enzyme isolated from food-related microorganisms

An ACE2, SARS-CoV-2 spike protein binding protein, -like enzyme isolated from food-related microorganisms

Metagenomic analysis and biodiversity of Lactic Acid Bacteria (LAB) on masin (fermented sauce) from Sumbawa, West Nusa Tenggara, Indonesia

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