Variations in amylase and protease activities amongRhizopus isolates

Lim, Gina; Tan, T. K.; Rahim, Normaliza Abd

doi:10.1007/bf00933585

Cited by 15 publications

(10 citation statements)

References 4 publications

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“…According to Young () and Kovalenko, Rippke, and Hurburgh (), umami amino acids, glutamic acid, and aspartic acid are found abundance in soybeans and peanuts. Previous study reported that Rhizopus oligosporus , as mold in black oncom production, had the highest protease activity among Rhizopus strains, thus more than half soybean proteins could be breakdown into amino acids with the microbial activity (Ko, ; Lim, Tan, & Rahim, ; Shurtleff & Aoyagi, ). In a study of oncom , using the same material, defatted peanut cakes, but using different molds, namely, N. sitophila and R. oligosporus , it was revealed that oncom produced with Rhizopus oligosporus had higher soluble nitrogen compounds than that with N. sitophila , although hedonic of the oncom rated lower than that with N. sitophila (Sastraatmadja et al., ).…”

Section: Resultsmentioning

confidence: 99%

Umami fractions obtained from water‐soluble extracts of red oncom and black oncom—Indonesian fermented soybean and peanut products

Andayani

Lioe

Wijaya

et al. 2020

Journal of Food Science

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Red oncom, a fermented product from solid waste of soybean curd process, and black oncom, a similar fermented product but made from defatted peanut cake, have been known to have umami taste. Umami fractions of red oncom and black oncom that are responsible for umami taste have not been investigated yet. The objective of this research was to characterize umami fractions obtained by ultrafiltration and chromatography of both oncoms. The first step, water‐soluble extracts of oncoms were ultrafiltered using a membrane with cutoff 3,000 Da and followed by gel filtration chromatography (Sephadex G‐25) to obtain umami fractions. Ultrafiltration fractions of red oncom (molecular weight [MW] less than 3,000 Da) and black oncom (MW more than 3,000 Da) had an intense umami taste. The further fractionation by gel filtration chromatography linked to taste dilution analysis yielded umami fractions. Chemical characterization revealed that free glutamic acid, free phenylalanine, and peptides containing their residual amino acids were present in the fractions. Practical Application Umami fractions of red and black oncoms can be used as a source of umami compounds for food industries and food services. The information from this paper can be used by other researchers who will explore umami peptides.

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Section: Resultsmentioning

confidence: 99%

Umami fractions obtained from water‐soluble extracts of red oncom and black oncom—Indonesian fermented soybean and peanut products

Andayani

Lioe

Wijaya

et al. 2020

Journal of Food Science

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“…Lipid degradation activity is obtained based on the index lipolytic shown in Figure 2. Lim & Rahim (1987). Based on the calculation, lipolytic index isolates of W3.8 was 2.07 which is the highest lipolytic index.…”

Section: Figure 1 Precipitation Zone In Lipolytic Potential Testmentioning

confidence: 90%

Lipase production in lipolytic yeast from Wonorejo mangrove area

Alami¹,

Nasihah²,

Umar³

et al. 2017

AIP Conference Proceedings

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Abstract.Lipase is an enzyme that is often used in industry and become a commercial enzyme. One group of microorganisms capable of producing lipase is a yeast. This study aims to screen yeast from Wonorejo mangrove that potential to produce lipase and to optimize the production of these enzymes. Screening test include the measurement of lipolytic index and value of fatty acid. Yeast with the best value of fatty acid will be continued to the measurement of lipase activity. It is affected by several environmental factors, such as pH, temperature, and incubation time. This research was conducted to observe the optimization variation on environmental factors combination to produce lipase. Lipase activity was tested by using p-Nitrophenyl Palmitate (pNPP). Absorbency was measured by spectrofotometer on wavelength of 410 nm. Measurement of the enzyme activity was done by interpolating the absorbance values on the p-nitrophenol standard curve then calculated by the formula. All data were analyzed by using descriptive quantitative method. The results show that the highest lypolityc index was 2.08. The highest value of fatty acid was 0.49 that was reached on 168 hours of incubation. Candida W3.8 expressed the highest lypolylitic potential. The optimum environment to produce lipase by Candida W 3.8 was on 120 hours of incubation time, in temperature range of 27 C -45 C and pH range of 4,5 -7.

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“…Pengamatan aktivitas enzim selulase dilakukan menggunakan larutan congo red yang dituang di atas media tersebut dan menunjukkan luasan zona bening yang terbentuk di sekitar koloni. Penghitungan indeks selulase menggunakan rumus (Lim et al, 1987): IS = (X1/X2)/X2, dimana, IS adalah Indeks aktivitas selulase, X1 merupakan nilai rerata diameter zona bening (mm) dan X2 adalah rerata diameter koloni (mm).…”

Section: Uji Kualitatif Aktivitas Enzim Selulaseunclassified

Aktifitas Selulolitik dan Patogenisitas Bacillus cereus_TSS4 dari Serasah Daun Mangrove

Dewi¹,

Robin²,

Prasetiyono³

et al. 2020

Depik

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Abstract. Leaf litter of mangrove has the potential for cellulolytic bacteria that are beneficial in aquaculture feed. Tin mining in Bangka Island impact for mangrove and allows for new strains of cellulolytic bacteria. Identification and safety evaluations are needed to knows the applied to aquaculture. This study aims to obtain and evaluate the potential impact on the aquaculture of cellulolytic bacteria from the Tukak Sadai mangrove, South Bangka. The effects were shown on the survival and clinical symptoms of fish through pathogenicity testing of the selected bacteria. This research was done from March 2017 until March 2018. Leaf litter was a sample taken from mangroves and isolated using 1% Carboxymethyl Cellulosa (CMC) media. Qualitative test of cellulase enzyme activity uses congo red and bacterial identification to use biochemical characterization with Microbact TM. There were six cellulolytic bacterial isolates from the mangrove leaves of Tukak Sadai, South Bangka. TSS4 isolates had the highest cellulolytic index of 26.4 mm compared to other strains. Biochemical characterization of TSS4 isolates show similarities with Bacillus cereus. Pathogenicity test on Bacillus cereus_TSS4 isolates show that it was not pathogenic with normal fish conditions until the end of maintenance, fish survival reached 100%, and no damage to internal organs occurred.Keywords: Bacillus cereus, mangrove leaf litter, pathogenicity, cellulolytic bacteriaAbstrak. Serasah daun mangrove memiliki potensi bakteri selulolitik yang bermanfaat pada pakan dalam akuakultur. Penambangan timah di Pulau Bangka berdampak pada hutan bakau dan memungkinkan strain bakteri selulolitik baru. Identifikasi dan evaluasi keamanan diperlukan untuk mengetahui penerapan pada budidaya. Penelitian ini bertujuan untuk mendapatkan dan mengevaluasi dampak potensial pada akuakultur dari bakteri selulolitik hutan bakau Tukak Sadai, Bangka Selatan. Dampaknya ditunjukkan pada kelangsungan hidup dan gejala klinis ikan melalui pengujian patogenisitas dari bakteri yang dipilih. Penelitian ini dilakukan mulai Maret 2017 hingga Maret 2018. Serasah daun merupakan sampel yang diambil dari mangrove dan diisolasi menggunakan media Carboxymethyl Cellulosa (CMC) 1%. Uji kualitatif aktivitas enzim selulase menggunakan congo red dan identifikasi bakteri untuk menggunakan karakterisasi biokimia dengan MicrobactTM. Ada enam isolat bakteri selulolitik dari daun mangrove Tukak Sadai, Bangka Selatan. Isolat TSS4 memiliki indeks selulolitik tertinggi 26,4 mm dibandingkan dengan jenis lainnya. Karakterisasi biokimia isolat TSS4 menunjukkan kesamaan dengan Bacillus cereus. Uji patogenisitas pada isolat Bacillus cereus_TSS4 menunjukkan bahwa tidak patogen dengan kondisi ikan normal sampai akhir pemeliharaan, kelangsungan hidup ikan mencapai 100%, dan tidak terjadi kerusakan pada organ internal.Kata kunci: Bacillus cereus, serasah daun mangrove, patogenisitas, bakteri selulolitik

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Variations in amylase and protease activities amongRhizopus isolates

Cited by 15 publications

References 4 publications

Umami fractions obtained from water‐soluble extracts of red oncom and black oncom—Indonesian fermented soybean and peanut products

Umami fractions obtained from water‐soluble extracts of red oncom and black oncom—Indonesian fermented soybean and peanut products

Lipase production in lipolytic yeast from Wonorejo mangrove area

Aktifitas Selulolitik dan Patogenisitas Bacillus cereus_TSS4 dari Serasah Daun Mangrove

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