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Anika Prastyowati
Research Center for Biotechnology, Indonesian Institute of Sciences (LIPI)

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The Purification of Rennin-Like Protease from Lactobacillus paracasei Isolated from Ettawa Goat Milk Wendry Setiyadi Putranto; Apon Zaenal Mustopa; Arizah Kusumawati; Anika Prastyowati
Annales Bogorienses Vol. 24 No. 2 (2020): Annales Bogorienses
Publisher : National Research and Innovation Agency (BRIN)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/ann.bogor.2020.v24.n2.74-80

Abstract

There is a protease produced by bateria that has characteristics similar to rennin from a calf. Rennin has the ability to clot casein in milk. Rennin-like protease (RLP) is produced by bacteria extracellularly. Lactic Acid Bacteria (LAB) have the potential to be developed for RLP production because they are safe and non-pathogenic bacteria. Rennin is needed in the process of milk coagulation to subsequently obtain a curd in the process of making cheese. In this study, the LAB isolated from Ettawa goat milk (isolate 2.12) which produced RLP was 99% identical to Lactobacillus paracasei based on 16S rRNA gene sequence analysis. The purification of the RLP L. paracasei 2.12 with 60% ammonium sulfate deposition, dialysis, and filtration gel chromatography Sephadex G-50 showed a single 38 kDa protein band with SMCA/SPA was 4.48 higher than that of the calf rennet with a ratio value of 1, therefore in this study, RLP L. paracasei 2.12 was developed as an alternative to renin in cheese making.
Antidiabetic, Antioxidants and Antibacterial Activities of Lactic Acid Bacteria (LAB) from Masin (Fermented Sauce from Sumbawa, West Nusa Tenggara, Indonesia) Baso Manguntungi; Leggina Rezzy Vanggy; Khadijah Alliya Fidien Fidien; Dinar Suksmayu Saputri Saputri; Apon Zaenal Mustopa; Nurlaili Ekawati; Maritsa Nurfatwa; Anika Prastyowati; Shasmita Irawan
Annales Bogorienses Vol. 24 No. 1 (2020): Annales Bogorienses
Publisher : National Research and Innovation Agency (BRIN)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/ann.bogor.2020.v24.n1.27-34

Abstract

The study aimed to determine the effectiveness of metabolites from Lactic Acid Bacteria (LAB) derived Masin (fermented sauce from Sumbawa) as antioxidant, antidiabetic, and antibacterial compounds. The LAB isolates were isolated from various strains of Staphylococcus piscifermentan which consisted of Staphylococcus piscifermentans strain CIP103958 (code: 2), strain BULST54 (code: 17), strain SK03 (code: 11), strain ATCC 51136 (code: 34), strain PCM 2409 (code: 28) and strain PU-87 (code: 5). The Metabolites of LAB were analyzed by the bioprospecting test to indicate antidiabetic, antioxidant and antibacterial activities. The isolate (Code: 5) at 500 ug/ml showed the most effective antioxidant activity up to 71%. The isolate (code: 28), at 300 ug/ml revealed to have the most antidiabetic activity up to 43 %. The isolate (code: 2) showed moderate antibacterial activity with the inhibition zone of 5.59 mm. The results of the antidiabetic, antioxidant and antibacterial activity showed that the secondary metabolites produced by LAB from the Masin have broad activities as an antidiabetic, antioxidant and antibacterial.
Co-Authors Apon Zaenal Mustopa Arizah Kusumawati Baso Manguntungi Dinar Suksmayu Saputri Saputri Khadijah Alliya Fidien Fidien Leggina Rezzy Vanggy Maritsa Nurfatwa Nurlaili Ekawati Shasmita Irawan Wendry Setiyadi Putranto