Occurrence of chitinolytic bacteria in shrimp rusip and measurement of their chitin-degrading enzyme activities

Puspita, Indun Dewi; Wardani, Ari; Puspitasari, Rr. Oki Arum; Nugraheni, Prihati Sih; Putra, Masagus Muhammad Prima; Pudjiraharti, Sri; Ustadi, Ustadi

doi:10.13057/biodiv/d180354

Cited by 7 publications

(6 citation statements)

References 48 publications

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“…Uniquely, at the end of the fermentation process, the shells degraded into simpler compounds and the shell was not visible in the end product (kecalok). It is due to the presence of chitinolytic enzymes synthesized from fermentor microbes as successfully isolated by Puspita et al (2017). Similar bacteria are also found in shrimp and shrimp paste which can hydrolyze chitin into chitin oligomer compounds (Ali & Koesoemawardhani, 2015;Zilda & Chasanah, 2005;Chasanah, Patantis, Zilda, Ali, & Risjani, 2011).…”

Section: Resultsmentioning

confidence: 96%

“…The only difference between the two products is in the raw material; rusip is made from anchovy, while kecalok is made from krill. Puspita et al (2017) called kecalok as rusip shrimp. However, in Bangka and Palembang the rusip is made from krill locally more familiar known as kecalok than shrimp rusip.…”

Section: Resultsmentioning

confidence: 99%

“…Furthermore, Puspita et al (2017), isolated 44 bacterial strains of the chitinolytic enzyme (chitinhydrolyzing enzyme) originating from kecalok. A similar bacteria and enzyme also found in terasi (Ali & Koesoemawardhani, 2015;Zilda & Chasanah, 2005).…”

Section: Resultsmentioning

confidence: 99%

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Preliminary Study on Kecalok, An Indigenous Shrimp Sauce from Indonesia

Ali

Kurniawan

Noor

2019

Squalen Bull. Marine Fisheries Postharvest Biotech.

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Kecalokis recognized as a typical shrimp sauce traditionally produced by the Malay inhabitants in Bangka Island and Palembang, Southern region of Sumatra. Comparing to terasi, the most common Indonesian fermented shrimp, the information on kecalokhas rarely been reported. This study aimed to obtain the characteristics of both the geographical origin of kecalokproduct from Bangka and Palembang. A descriptive analysis was used to observe the profiles of both kecalokproducts including sensory, microbiology, proximate, and physical analysis. Results showed that kecalokfrom both locations had similar characteristics, i.e. a distinctive taste and aroma, high nutrition value, and containing some useful bacteria (LAB) which have beneficial role in human body. Therefore, kecalokwill be a prospective functional based-indigenous food in Indonesia.

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Section: Resultsmentioning

confidence: 96%

Section: Resultsmentioning

confidence: 99%

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Preliminary Study on Kecalok, An Indigenous Shrimp Sauce from Indonesia

Ali

Kurniawan

Noor

2019

Squalen Bull. Marine Fisheries Postharvest Biotech.

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“…TVB-N value and nitrogen content significantly increased during fermentation, and the condition is closely related to protein degradation in fish meat due to the activity of halophilic bacteria which are proteolytic. Therefore, some things that influence the growth of bacteria during the fermentation process of fishery products are the provision of salt, sugar, pH, high temperature, the predominance of proteolytic enzymes, and the availability of nutrients (Khairina et al, 2017;Zaog et al, 2019;Puspita et al, 2017). salt 10%, rice 20%; S2R1: salt 11%, rice 20%; S3R1: salt 12%, rice 20%; S2R1: salt 10%, rice 30%; S2R2: salt 11%, rice 30%; S3R2: salt 12%, rice 30%).…”

Section: Chemical Analysis Of Rontomentioning

confidence: 99%

Combination of Salt and Rice Ratio on The Nutritional and Microbiological Qualities of Ronto, a Shrimp Fermented Product from Kalimantan, Indonesia

Khairina

Nooryantini

Ristiarini

et al. 2021

IJATF

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Ronto is a fermented product of lactic acid bacteria made from rebon shrimp, salt, and rice. This product is a traditional food in the form of side dishes, chili sauce, and flavoring in the coastal communities of South Kalimantan, Indonesia. This research has been conducted on the combination of salt and rice to enhance the quality of shrimp fermentation products. Various studies have reported that salt in the process of shrimp fermentation affect the product quality. However, the impact from combination of salt and rice in various concentrations to the quality of shrimp fermentation products was not yet known. The purpose of this research was to study the effect of the combination of salt and rice on the quality of shrimp fermented products. The experimental was designed with a Completely Randomized Design Pattern, two factors salt and rice. The three concentrations of salt (10%, 11%, and 12%) and two concentrations of rice (20%, 30%,). The results showed that the concentration of salt and rice was significantly influencing on pH, total volatile bases (TVB-N), water content, ash, and microbiological properties. The condition for the best quality result is a combination of 11% of salt and 30% of rice.

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“…Bacillus genera are recognized for the making of wide range of medicinal, agricultural, pharmaceutical and industrial products, example.g., Bacillus tequilensis as alginate lyase producer (Zilda et al 2019), Bacillus subtilis MA9 produce thermostable α-amylase enzyme (Devi et al 2010), Bacillus cereus KKT 1, B. cereus KKT 14, B. cereus KKT 19. Bacillus thuringiensis KKT 6, produce chitin-degrading enzyme (Puspita et al 2017) and B. cereus, B. subtilis B. thuringiensis, and B. pumilus as antibiotic-producing agent (Amin et al 2015;Magda and Hamed 2016). Some bacteria were also reported to degrade Chlorpyrifos pesticide,i.e.…”

Section: Phylogenetic Studymentioning

confidence: 99%

Short Communication: Diversity of Chlorpyrifos-degrading bacteria isolated from shallow aquifer of East Java Coastal Settlements, Indonesia

2019

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Abstract. Rochaddi B, Zainuri M, Sabdono A. 2019. Short Communication: Diversity of Chlorpyrifos-degrading bacteria isolated from shallow aquifer of East Java Coastal Settlements, Indonesia. Biodiversitas 20: 3662-3666. Wastes from inhabited regions, factories and maricultural practices through movement and penetration enter to groundwaters. A study was undertaken to determine the diversity of Chlorpyrifos-degrading bacteria isolated from a shallow aquifer of East Java coastal settlements. Fifteen of 116 bacterial strains isolated from shallow aquifer samples of 12 household wells were selected due to their capability of degrading Chlorpyrifos herbicide. These isolates were different in the ability of Chlorpyrifos degradation. They utilize Chlorpyrifos as the source of carbon and energy for their growth. Their initial degradation at 50 mg L−1 concentration within the first 4 days ranged between 26.81 and 70.12 %. The 16S rRNA gene sequence analyses indicated that the majority of the isolates belonged to members of Bacillus genera. These bacterial strains were Bacillus cereus (seven strains) and Bacillus paramycoides (four strains). Besides, three strains were identified as Bacillus subtilis and one strain as Bacillus thuringiensis. Bacillus cereus strain LCA1.1 was selected for further study on kinetic growth and Chlorpyrifos utilization. These bacterial strains have a great potential utility for the bioremediation of shallow aquifer of coastal settlement contaminated with Chlorpyrifos pesticides.

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Occurrence of chitinolytic bacteria in shrimp rusip and measurement of their chitin-degrading enzyme activities

Cited by 7 publications

References 48 publications

Preliminary Study on Kecalok, An Indigenous Shrimp Sauce from Indonesia

Preliminary Study on Kecalok, An Indigenous Shrimp Sauce from Indonesia

Combination of Salt and Rice Ratio on The Nutritional and Microbiological Qualities of Ronto, a Shrimp Fermented Product from Kalimantan, Indonesia

Short Communication: Diversity of Chlorpyrifos-degrading bacteria isolated from shallow aquifer of East Java Coastal Settlements, Indonesia

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