ISOLASI DAN IDENTIFIKASI BAKTERI PENGHASIL PROTEASE YANG DISKRINING DARI TERASI
Abstract: Terasi is a
traditional fermented shrimp paste of Indonesia popularly used as an important
ingredient in many Indonesian cuisines, and further screened for their
protease-producing bacteria. A total of 117 bacterial isolates were
retrieved from 4 terasi samples. When
inoculatedusing skim milk agar, 71 isolates (~61%) produced distinct clear
zones implying their proteolytic activity. A bacterial isolate namely Bacillus S2-3 wasselected for further
study due to its widest clear zones when thebacterial cells and culture
supernatant were used. This strain could grow up to 60oC with a broad pH range
of 5 – 9. The optimal growth condition was at pH 6 and 37oC. The enzyme
activity was also characterized using azocasein method. The optimal pH of
bacterialenzymes was between 6 and 7 whereas the optimal temperature of
BacillusS2-3 proteases was 22 – 24oC. For thermostability, the S2-3 enzymes
remained active up to 2h at 40 and 50oC. The results ofbiochemical tests,
BacillusS2-3 was identified as Bacillussubtilis, later explored it is potential
for the purposes for food industry
Penulis: NOVI ARFARITA
Kode Jurnal: jpbiologidd150968
