Enzyme-producing symbiotic bacteria in gastropods and bivalves molluscs: Candidates for bioindustry materials

Setyati, Wilis Ari; PRINGGENIES, DELIANIS; Soenardjo, Nirwani; Pramesti, Rini

doi:10.13057/biodiv/d240103

Cited by 4 publications

(3 citation statements)

References 29 publications

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“…Bacterial colonies that grew from inoculation using Zobell 2216 E media were then purified using the streak method until obtaining pure settlements. The characteristics of the bacteria were determined by macroscopic observation based on the pure culture's size, colour, elevation, form, and margins [19].…”

Section: Symbiotic Bacterial Isolationmentioning

confidence: 99%

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The potential Two Types of Green Macroalgae (Caulerpa racemose and Caulerpa lentillifera) as a Natural Food Preservative from Jepara beach, Indonesia

Santosa,

Djunaedi,

Susanto

et al. 2024

Trends Sci

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Green macroalgae, known locally as Latoh, is one of the green seaweeds consumed by the local community in Jepara and is beneficial for health. This study explores the potential of secondary metabolites from seaweed and its symbiotic bacteria as natural food preservatives and antibacterials. Seaweed samples were collected from the seagrass ecosystem of Panjang Island, Jepara, Indonesia. Subsequently, the samples were subjected to scanning electron microscopy analysis, proximate analysis, phytochemical analysis, thin layer chromatography, and high-performance liquid chromatography for amino acid analysis. A sample was subjected to a multistage extraction process using n-hexane, ethyl acetate, and methanol (1:5 w/v), each for 24 h. Symbiotic bacteria from seaweed were isolated, and enzymatic (proteolytic, amylolytic, and cellulolytic) and antibacterial testing against pathogenic bacteria Staphylococcus aureus and Escherichia coli was conducted using the disc diffusion method. The selected bacteria were subjected to molecular identification. The research showed that Caulerpa lentillifera had an ash content of 3.24 %, protein content of 0.57 %, and fat content of 0.337 %. Phytochemical analysis shows that the sample contains flavonoids, steroids, and alkaloids. HPLC analysis reveals that Caulerpa lentillifera has the highest content of aspartic acid (relative area: 11.90 %), glutamic acid (relative area: 13.43 %), and alanine (relative area: 9.03 %). Caulerpa racemosa sample shows the highest detector response for glutamic acid (relative area: 12.19%), aspartic acid (relative area: 11.10 %), and alanine (relative area: 9.63 %). The results indicate that 14 bacterial isolates were successfully isolated, with 6 isolates from Caulerpa lentillifera and 8 isolates from Caulerpa racemosa, all exhibiting enzymatic and antibacterial abilities. The research results concluded that the Latoh seaweed species Caulerpa lentillifera and Caulerpa racemosa and their symbiotic bacteria have the potential to be used as food preservatives. HIGHLIGHTS HPLC analysis showed that Caulerpa lentillifera had the highest content of aspartic acid, glutamic acid, and alanine. Caulerpa racemosa also had high levels of glutamic acid, aspartic acid, and alanine The research successfully isolated 14 bacterial isolates, with 6 isolates from Caulerpa lentillifera and eight isolates from Caulerpa racemosa, all exhibiting enzymatic and antibacterial abilities Molecular identification revealed the presence of identified bacteria such as Pseudoalteromonas arabiensis, Pseudoalteromonas piscicida, Pseudoalteromonas shioyasakiensis, and Vibrio alginolyticus seaweed species Caulerpa lentillifera and Caulerpa racemosa, along with their symbiotic bacteria, have the potential to be used as natural food preservatives due to their antibacterial and enzymatic pro perties GRAPHICAL ABSTRACT

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Section: Symbiotic Bacterial Isolationmentioning

confidence: 99%

“…The amplified results are sent to PT. Genetika Science Indonesia, where the nucleotide base sequence will be identified [19].…”

Section: Dna Extraction Pcr and Sequencingmentioning

confidence: 99%

The potential Two Types of Green Macroalgae (Caulerpa racemose and Caulerpa lentillifera) as a Natural Food Preservative from Jepara beach, Indonesia

Santosa,

Djunaedi,

Susanto

et al. 2024

Trends Sci

View full text Add to dashboard Cite

show abstract

“…A cellulase assay was performed on an agar medium supplemented with CMC and Congo Red solution added to the culture. The results indicated clear zones around the paper disc with a pink background [17]. Furthermore, the symbiotic bacteria isolated from seagrass and molluscs were tested against the pathogenic bacteria Staphylococcus aureus and Escherichia coli [18].…”

Section: Enzymatic Quantitative Testmentioning

confidence: 99%

Secondary Metabolites from Symbiotic Bacteria of Seagrass and Molluscs as A Reference for Natural Food Preservatives

Pringgenies,

Soenardjo,

Setyati

et al. 2024

Trends Sci

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Symbiotic bacteria from seagrass and molluscs have the potential to be a source of secondary metabolites. Compounds from these secondary metabolites, such as natural food preservatives, can be used in the bioindustry sector. This research aims to identify the potential secondary metabolites from symbiotic bacteria in molluscs and seagrass that can support the Sustainable Development Goals (SDG) public health program. The samples used in this study were symbiotic bacteria of mollusc from seagrass environments, symbiotic bacteria from seagrass, and seagrass samples. The seagrass samples were analysed phytochemically, while the symbiotic bacteria samples from molluscs and seagrass were tested for their antibacterial activity against food spoilage pathogens such as Staphylococcus aureus and Escherichia coli using the disc diffusion method. Bacteria that showed potential antibacterial activity were identified using molecular methods, and the content of active compounds was analysed using gas chromatography-mass spectrometry. The phytochemical analysis revealed that seagrass contains flavones, tannins, steroids, and compounds with potential antibacterial properties. GC-MS analysis indicated that seagrass is predominantly composed of unsaturated fatty acids, which have antimicrobial effects by damaging bacterial cell membranes and disrupting the function of enzymes essential for growth and reproduction. Ten symbiotic bacteria isolates demonstrated proteolytic, cellulolytic, and lipolytic enzyme activity, suggesting their potential as antibacterial agents due to their ability to break down cell walls. Molecular identification of selected bacteria revealed the presence of mollusc symbionts, including Vibrio owensii, Bacillus paramycoides, and Pseudoalteromonas flavipulchra. The symbiotic bacteria found in seagrass in this study included Bacillus velezensis, Bacillus paramycoides, Nocardiopsis alba, Nocardiopsis alba, Bacillus tropicus, Lysinibacillus fusiformis, and Bacillus tropicus. GC-MS analysis of selected symbiotic bacteria from seagrass showed that the dominant compound components were phthalic acid, bis(7-methyl octyl) ester (25.18, 43.84, 35.55 %), and trimethoxy-3-piperidyl-2,2'-binaphthalene-1,1',4,4'-tetrone (36.36, 47.71, 64.48 %). In conclusion, seagrass and its symbiotic bacteria, as well as symbiotic bacteria from molluscs living in seagrass, have the potential to serve as antibacterial agents and can be used as references for food preservatives. HIGHLIGHTS Seagrass and mollusc symbiotic bacteria produce secondary metabolites that have antimicrobial properties, making them suitable for food preservation The component that acts as an antibacterial agent is found in seagrass: Essential fatty acids, which can have antibacterial properties Symbiotic bacteria are microorganisms that live in mutualistic symbiosis with other organisms. The enzymatic activities of symbiotic bacteria can involve the production of enzymes that break down complex molecules into simpler molecules In food preservation, symbiotic bacteria, with their enzymatic activity, can be used as natural preservatives Using natural food preservatives derived from seagrass and mollusc symbiotic bacteria can contribute to a more sustainable and environmentally friendly approach to food preservation GRAPHICAL ABSTRACT

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Screening the Rumen of Balochi Camel (Camelus dromedarius) and Cashmere Goat (Capra hircus) to Isolate Enzyme-Producing Bacteria as Potential Additives for Animal Feed

Gheibipour,

Ghiasi,

Bashtani

et al. 2024

Indian J Microbiol

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Enzyme-producing symbiotic bacteria in gastropods and bivalves molluscs: Candidates for bioindustry materials

Cited by 4 publications

References 29 publications

The potential Two Types of Green Macroalgae (Caulerpa racemose and Caulerpa lentillifera) as a Natural Food Preservative from Jepara beach, Indonesia

The potential Two Types of Green Macroalgae (Caulerpa racemose and Caulerpa lentillifera) as a Natural Food Preservative from Jepara beach, Indonesia

Secondary Metabolites from Symbiotic Bacteria of Seagrass and Molluscs as A Reference for Natural Food Preservatives

Screening the Rumen of Balochi Camel (Camelus dromedarius) and Cashmere Goat (Capra hircus) to Isolate Enzyme-Producing Bacteria as Potential Additives for Animal Feed

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