Selection of potential microorganism for sago starch fermentation

Melliawati, Ruth; Rohmatussolihat, Rohmatussolihat; Octavina, Ferra

doi:10.13057/biodiv/d070201

Cited by 2 publications

(2 citation statements)

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“…Therefore, S cerevisiae could break down carbohydrates in both types of carbon sources into simpler compounds. Melliawati et al (2006) stated that amylolytic microorganisms, one of which was S. cerevisiae, could thrive in solid media containing 2% sago starch as a source of carbon and energy. Besides being able to grow well, these microorganisms could also break down starch into simpler compounds.…”

Section: Growth Of Yeastmentioning

confidence: 99%

Growth optimization of Saccharomyces cerevisiae and Rhizopus oligosporus during fermentation to produce tempeh with high β-glucan content

et al. 2020

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Abstract. Rizal S, Murhadi, Kustyawati ME, Hasanudin U. 2020. Growth optimization of Saccharomyces cerevisiae and Rhizopus oligosporus during fermentation to produce tempeh with high β-glucan content. Biodiversitas 21: 2667-2673. Saccharomyces cerevisiae grows and produces β-glucan during fermentation in tempeh production. The content of β-glucan in tempeh is influenced by the growth of S. cerevisiae throughout fermentation. The purpose of this study was to determine the effects of different types and concentrations of carbon sources on yeast growth, fungi growth, and β-glucan content in tempeh inoculated using Rhizopus oligosporus and S. cerevisiae. This study used a Factorial Randomized Complete Block Design (RCBD) with two factors and three replications. The first factor was the types of carbon sources, tapioca and wheat flour; the second factor was the concentrations of carbon source, 0.0%, 2.5%, 5.0%, 7.5% and 10.0% (w/w). Tempeh produced was investigated for yeast number, fungi number, β-glucan content, and pH value. The obtained data were tested using Tukey's Honestly Significance Difference (HSD) test. The results showed that the addition of various types and concentrations of carbon source significantly influenced the increase in yeast number, fungi number, β-glucan content, and pH in tempeh. The growth of yeast, fungi, and β-glucan content increased along with the increment of carbon source concentration. The amounts of yeast, fungi, and β-glucans in tempeh added with tapioca were higher compared to tempeh with wheat flour. The addition of 10% tapioca produced the highest amount of yeast with 9.505 Log CFU/g and the highest β-glucan content with 0.707% (w/w).

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Section: Growth Of Yeastmentioning

confidence: 99%

Growth optimization of Saccharomyces cerevisiae and Rhizopus oligosporus during fermentation to produce tempeh with high β-glucan content

et al. 2020

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“…Aspergillus sp. KT-11 isolat dari koleksi kultur Pusat Penelitian Bioteknologi LIPI, Cibinong-Bogor menggunakan tepung sagu sebagai sumber karbon mampu memproduksi amilase dengan aktivitas sebesar 2.024 U (Melliawati et al, 2006). Hasil penelitian (Benassi et al, 2012) menyebutkan bahwa penggunaan karbohidrat singkong, jagung, barli, dan gandum sebagai sumber karbon, mampu memproduksi amilase dengan aktivitas sebesar 890 U, 861 U, 880 U, dan 1048 U, yang nilainya lebih besar dibandingkan dengan maltosa dengan aktivitas amilase sebesar 763 U dari Aspergillus phoenicis yang diisolasi di Ribeirao Preto-Sao Paulo, Brazil.…”

Section: Pendahuluanunclassified

A Potential Analysis of 10 Types of Carbon Sources for Amylase Production From Aspergillus sp. LBKURCC304

Devy

2022

Photon

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Produksi amilase dari Aspergillus sp LBKURCC304 dalam medium cair selama 11 hari pada suhu 50 oC dengan pati sebagai sumber karbon (Merck: KGaA), menghasilkan ekstrak kasar amilase dengan aktivitas yang relatif rendah yaitu 0,0302±0,0041 U/mL. Aktivitas amilase ini dapat dioptimalkan dan salah satu caranya adalah dengan menggantikan sumber karbon, oleh karena itu perlu dilakukan analisis potensi 10 jenis sumber karbon lainnya, antara lain pati singkong, jagung, talas, ubi jalar ungu, kentang, sukun, ganyong, gembili, gadung dan sagu. Aktivitas ekstrak kasar amilase yang dihasilkan ditentukan dengan metode Nelson-Semogyi dan kadar protein dengan metode Lowry. Data aktivitas amilase dan kandungan protein diuji secara statistik menggunakan metode Duncan's Multiple Range Test (DMNRT) pada taraf signifikansi 5%. Hasil penelitian ini menunjukkan bahwa media produksi cair dengan sumber karbon pati sagu berpotensi untuk dimanfaatkan untuk produksi amilase dari Aspergillus sp. LBKURCC304, karena menghasilkan aktivitas amilase tertinggi yaitu 0,0391±0,0017 U/mL dengan kandungan protein 0,4471±0,0115 mg/mL. Aktivitas amilase ini 129% lebih besar dibandingkan aktivitas amilase dengan pati sebagai sumber karbon. Kandungan protein tertinggi terdapat pada sumber karbon tanaman ganyong yaitu 0,7651±0,0096 mg/mL.

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Selection of potential microorganism for sago starch fermentation

Cited by 2 publications

References 1 publication

Growth optimization of Saccharomyces cerevisiae and Rhizopus oligosporus during fermentation to produce tempeh with high β-glucan content

Growth optimization of Saccharomyces cerevisiae and Rhizopus oligosporus during fermentation to produce tempeh with high β-glucan content

A Potential Analysis of 10 Types of Carbon Sources for Amylase Production From Aspergillus sp. LBKURCC304

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