Identification and Characterization of Chitinase Enzyme Producing Bacteria from Bat Guano and its Potential to Inhibit The Growth of Fungus Colletotrichum Sp. Cause Anthracnose on the Chili by In Vitro

doi:10.15242/ijaaee.u0516208

Cited by 3 publications

(2 citation statements)

References 5 publications

(5 reference statements)

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“…Milk fermentation's antimicrobial properties may be owing to LAB, which secreted organic acids, such as diacetyl, acetaldehyde, and ethanol, as well as bacteriocins [45]. In addition, kefir and probiotic bacteria consume polysaccharides, peptides, and proteins to generate organic acids and bioactive compounds that prevent the development of pathogenic microorganisms.…”

Section: Antibacterial Activity Of Fermented and Nonfermented Coconut...mentioning

confidence: 99%

Characterization of Physicochemical, Biological, and Chemical Changes Associated with Coconut Milk Fermentation and Correlation Revealed by 1H NMR-Based Metabolomics

Qadi

Mediani

Benchoula

et al. 2023

Foods

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Fermentation of milk enhances its nutritional and biological activity through the improvement of the bioavailability of nutrients and the production of bioactive compounds. Coconut milk was fermented with Lactiplantibacillus plantarum ngue16. The aim of this study was to evaluate the effect of fermentation and cold storage for 28 days on physicochemical characteristics, shelf life, and antioxidant and antibacterial activities of coconut milk as well as its proximate and chemical compositions. The pH of fermented milk decreased from 4.26 to 3.92 on the 28th day during cold storage. The viable cell count of lactic acid bacteria (LAB) in fermented coconut milk was significantly increased during fermentation and cold storage period (1 to 14 days), reaching 6.4 × 108 CFU/mL, and then decreased significantly after 14 days to 1.6 × 108 CFU/mL at 28 days. Yeast and molds in fermented coconut milk were only detected on the 21st and 28th days of cold storage, which ranged from 1.7 × 102 to 1.2 × 104 CFU/mL, respectively. However, the growth of coliforms and E. coli was observed on the 14th until the 28th day of cold storage. The fermented coconut milk demonstrated strong antibacterial activity against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Cronobacter sakazakii, Bacillus cereus, and Salmonella typhimurium compared to fresh coconut milk. Fermented coconut milk had the greatest 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) values, with 67.1% and 61.961 mmol/g at day 14 of cold storage, respectively. Forty metabolites were detected in fermented and pasteurized coconut milk by proton nuclear magnetic resonance (1H NMR) metabolomics. The principal component analysis (PCA) showed clear difference between the fermented and pasteurized coconut milk as well as the studied cold storage days. The metabolites responsible for this variation were ethanol, valine, GABA, arginine, lactic acid, acetoin, alanine, phenylalanine, acetic acid, methionine, acetone, pyruvate, succinic acid, malic acid, tryptophan, uridine, uracil, and cytosin, which were higher in fermented coconut milk. However, sugars and other identified compounds were higher in fresh coconut milk. The findings of this study show that fermentation of coconut milk with L. plantarum ngue16 had high potential benefits to extending its shelf life and improved biological activities as well as other beneficial nutrients.

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Section: Antibacterial Activity Of Fermented and Nonfermented Coconut...mentioning

confidence: 99%

Characterization of Physicochemical, Biological, and Chemical Changes Associated with Coconut Milk Fermentation and Correlation Revealed by 1H NMR-Based Metabolomics

Qadi

Mediani

Benchoula

et al. 2023

Foods

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“…Lebih lanjut penelitian oleh Wang et al (2015) melaporkan bahwa enzim kitinase stabil pada pH 5 dengan aktivitas enzim residu sebesar 70%. Aktivitas kitinase yang tinggi pada pH optimum disebabkan oleh terjadinya ionisasi asam-asam amino pada sisi aktif enzim, sehingga terjadi interaksi yang optimum antara enzim dengan substrat (Rahmawati 2016).…”

Section: Pengaruh Phunclassified

KARAKTERISTIK DAN SIFAT KINETIKA ENZIM KITINASE ASAL JAMUR ENTOMOPATOGEN <i>Beauveria bassiana<i/>

Elawati

Pujiyanto

Kusdiyantini

2018

J Bioteknol Biosains Indones

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Characteristics and Kinetics of Chitinase Enzyme from Entomopathogenic Fungus Beauveria bassianaBeauveria bassiana is one of the entomopathogenic fungi that produces chitinase when infecting the host. Chitinase is widely used as biocontrol agents because it can degrade chitin into an environmentally friendly product. This study aims to characterize and test the kinetics of chitinase from B. bassiana. This characterization includes determination of pH and optimum temperature, enzyme stability and enzyme kinetics test by determining Km and Vmax value with Lineweaver-Burk equations. The result of experiment showed that the chitinase B. bassiana had pH and optimum temperature of 5 and 40ºC respectively. This enzyme was stable until 90 minutes incubation at 40ºC. The Km and Vmax values were 0.181 mg/L and 0.022 mg/L.sec respectively. The Km value is higher than Vmax, which means the affinity of the enzyme to the lower substrate requiring high substrate concentration to increase the reaction rate. It can be concluded that the chitinase activity of B. bassiana is still low.Keywords: Beauveria bassiana, characteristics and kinetics, chitinase enzyme, entomopathogenic, Lineweaver-BurkABSTRAKBeauveria bassiana merupakan salah satu jamur entomopatogen yang memproduksi kitinase saat menginfeksi inangnya. Enzim kitinase saat ini banyak digunakan sebagai agen biokontrol karena dapat mendegradasi kitin menjadi produk yang ramah lingkungan. Penelitian ini bertujuan untuk mengkarakterisasi dan menguji kinetika enzim kitinase asal jamur B. bassiana. Metode yang digunakan dalam karakterisasi ini mencakup penentuan pH dan suhu optimum, kestabilan enzim pada suhu optimumnya, dan uji kinetika enzim yang mencakup penentuan nilai Km dan Vmaks dengan persamaan Lineweaver-Burk. Hasil penelitian karakterisasi menunjukkan bahwa enzim kitinase B. bassiana mempunyai pH dan suhu optimum masing-masing 5 dan 40ºC. Enzim ini stabil sampai pada 90 menit inkubasi pada suhu 40ºC. Nilai Km diperoleh 0,181 mg/L dan Vmaks sebesar 0,022 mg/L.detik. Nilai Km lebih tinggi daripada Vmaks, yang artinya afinitas enzim terhadap substrat rendah sehingga membutuhkan konsentrasi substrat yang tinggi untuk meningkatkan kecepatan reaksi, maka dapat disimpulkan bahwa aktivitas kitinase dari B. bassiana masih tergolong rendah.Kata kunci: Beauveria bassiana, entomopatogen, enzim kitinase, karakteristik dan kinetik, Lineweaver-Burk

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The Life Hidden Inside Caves: Ecological and Economic Importance of Bat Guano

Sakoui

Derdak

Addoum

et al. 2020

International Journal of Ecology

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Bats are emblematic hosts of caves. These small flying mammals deserve special attention because their presence has a great economic and ecological impact; they introduce organic matter, the guano, in the ecosystem they live in. Indeed, “guano” (a Quechua word meaning “fertilizer”) is the accumulation of their fecal matter (excreta); its deposition can reach several meters. The composition of guano is influenced by the bat’s food. In addition to its role within the caves, the bat guano is exploited for various purposes; it is used as an effective fertilizer for the cultivation of plants because of having exceptionally high content of nitrogen, phosphate, and potassium and also for the improvement of detergents and other products of great value for humans. The bat guano hosts various classes of microorganisms (viruses, bacteria, algae, fungi, and protists), which are adapted to the cave environment. Since guano is highly acidic, these microorganisms can be considered as extremophiles. They produce functional organic compounds in extreme conditions that could be of interest not only in the drug industry but also in different biotechnological areas. Here, we review already available information on the ecological and economic effects of bats and their guano. We report their food preferences, foraging behaviors, and environmental impacts. Information on these aspects may be useful in finding a solution about protection and preservation of bat populations.

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Identification and Characterization of Chitinase Enzyme Producing Bacteria from Bat Guano and its Potential to Inhibit The Growth of Fungus Colletotrichum Sp. Cause Anthracnose on the Chili by In Vitro

Cited by 3 publications

References 5 publications

Characterization of Physicochemical, Biological, and Chemical Changes Associated with Coconut Milk Fermentation and Correlation Revealed by 1H NMR-Based Metabolomics

Characterization of Physicochemical, Biological, and Chemical Changes Associated with Coconut Milk Fermentation and Correlation Revealed by 1H NMR-Based Metabolomics

KARAKTERISTIK DAN SIFAT KINETIKA ENZIM KITINASE ASAL JAMUR ENTOMOPATOGEN <i>Beauveria bassiana<i/>

The Life Hidden Inside Caves: Ecological and Economic Importance of Bat Guano

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