Food-grade protease producing bacteria isolated from Indonesian soybean tempe gembus and red oncom after prolonged fermentation

The search of food-grade proteases allowing broad application in food industry and protein modification is on increase worldwide due to pressure on the market of these enzymes as commodity product, both on price reduction and increasing performance. This paper reports nine protease-producing bacteri...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2021-05, Vol.743 (1), p.12008
Main Authors: Sulistyaningtyas, AR, Baldivia, AS, Mukaromah, AH, Safitri, R, Pamaya, D, Lestari, D, Friskayanti, R, Yasin, NF, Inayatul, WO, Mony, N, Indrajid, I, Harun, A, Darmawati, S, Ethica, SN
Format: Article
Language:English
Subjects:
Bacteria
Fermentation
Fermented food
Food
Food industry
Food processing industry
Food sources
Fungi
Pathogenicity
Pathogens
Phylogeny
Protease
Proteinase
Proteolysis
rRNA 16S
Scanning electron microscopy
Skim milk
Soybeans
Strains (organisms)
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Summary:The search of food-grade proteases allowing broad application in food industry and protein modification is on increase worldwide due to pressure on the market of these enzymes as commodity product, both on price reduction and increasing performance. This paper reports nine protease-producing bacterial strains as new sources of food-grade protease from bacteria isolated from two Indonesian fungal fermented foods, soybean Tempe gembus and red oncom. Isolation was conducted on every other day within 5 days of storing (post fermentation) and protease production tests were then carried out on skim milk media agar. Cells of the isolated proteolytic strains were morphologically identified using SEM (Scanning Electron Microscope) and a bacterial phylogenetic tree was constructed using MEGA 7 program based on partial sequences of 16S rRNA genes of these bacteria. Based on taxa analysis and plate-based pathogenicity test, B. megaterium IROD3 and, B. amyloquefaciens IROD2, B. tequilensis ISTD3, and S. carnosus IROD4 appeared to be the potential candidates of food-grade proteolytic enzyme producers. This study concluded that prolonged fungal fermentation of soybean Tempe gembus and red oncom allowed growth of known low - nonpathogenic protease producing bacteria.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/743/1/012008