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All Journal Journal of Tropical Biodiversity and Biotechnology Industria: Jurnal Teknologi dan Manajemen Agroindustri
Setiyoningrum, Fitri
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Other

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The Potency of Indigenous Lactobacillus farciminis LIPI12-2-LAB033 Isolated from Non-Dairy Product of Indonesian Fermented Food as a New Source of β-galactosidase Enzyme Setiyoningrum, Fitri; Priadi, Gunawan; Afiati, Fifi; Rohmatussolihat, Rohmatussolihat; Anjani, Aulia Hesti
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 2 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.02.1

Abstract

AbstractThe β-galactosidase is an enzyme that plays an essential role in the lactose hydrolysis into glucose and galactose. This study examines the potential of β-galactosidase from several lactic acid bacteria (LAB) isolated from non-dairy products Indonesian fermented foods and purifies them to increase their specific activity. The enzyme was extracted using ultrasonication, purified with ammonium sulfate, and dialyzed with a cellulose membrane (11 kDa). The result of isolates tests showed that Lactobacillus farciminis LIPI12-2-LAB033 had the highest specific activity of 13.9 U/mg protein. Precipitation using 40% ammonium sulfate increased the specific activity up to 19.6 U/mg protein. This enzyme works optimally at a temperature of 40 °C and pH of 7. The specific activity of this enzyme increases to 75.6 U/mg protein after dialysis. The dialysis process purifies the enzyme 5.44 times with a yield of 26.7%. These findings indicate that Lactobacillus farciminis LIPI12-2-LAB033 can be considered as a source of β-galactosidase enzyme production.Keywords: enzyme, β-galactosidase, Lactobacillus farciminis, indigenous, partial purification  Abstrakβ-galaktosidase merupakan enzim yang berperan penting dalam hidrolisis laktosa menjadi glukosa dan galaktosa. Penelitian ini mengkaji potensi β-galaktosidase dari beberapa bakteri asam laktat yang diisolasi dari makanan fermentasi Indonesia yang bukan produk turunan susu dan memurnikannya untuk meningkatkan aktivitas spesifiknya. Enzim diekstraksi dari sel menggunakan ultrasonikasi kemudian dimurnikan dengan amonium sulfat dan didialisis dengan membran selulosa (11 kDa). Hasil uji isolat menunjukkan bahwa Lactobacillus farciminis LIPI12-2-LAB033 memiliki aktivitas spesifik tertinggi sebesar 13.9 U/mg protein. Pengendapan menggunakan ammonium sulfat 40% meningkatkan aktivitas spesifiknya hingga 19.6 U/mg protein. Enzim ini bekerja optimal pada suhu 40 °C dan pH 7. Aktivitas spesifik enzim ini meningkat hingga 75.6 U/mg protein setelah proses dialisis. Proses dialisis memurnikan enzim menjadi 5.44 kali lipat dengan rendemen 26.7%. Temuan ini menunjukkan bahwa Lactobacillus farciminis LIPI12-2-LAB033 dapat dipertimbangkan sebagai sumber produksi enzim β-galaktosidase.Kata kunci: enzim, β-galaktosidase, Lactobacillus farciminis, indigenous, purifikasi sebagian  
Biotransformation of n-butanol to Fruity-Like Bio-Flavour by Indonesian Lactic Acid Bacteria Setiyoningrum, Fitri; Adi, Deddy Triyono Nugroho; Priadi, Gunawan; Wibowo, Des Saputro; Octaviana, Senlie; Afiati, Fifi; Fidriyanto, Rusli; Prasetyo, Doni Dwi; Siregar, Abdul Rahman; Vincentlau, Dharma
Journal of Tropical Biodiversity and Biotechnology Vol 9, No 4 (2024): December
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jtbb.93537

Abstract

Microbial production of aroma compounds is a promising alternative to extracting plants or chemical synthesis. In our research, the Indonesian lactic acid bacteria (LAB) have been utilised as producing fruity-like bio flavour by biotransformation approach using n-butanol as a precursor. The aims of our research are to identify LAB- secondary metabolites categorised fruity-like bio flavour and investigate the changes of glucose, mannitol, xylose, lactic acid and acetic acid in growth medium after fermentation. Our result research showed that n-butanol could be transformed to several fruity like bio flavour such as ethyl butyrate, butyl acetate, butyl formate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, 2-heptanone, butyl propanoate, butyl propanoate, butyl 2-methylbutanoate, butyl isovalerate, butyl pentanoate, and butyl hexanoate. All of LABs consumed above 75% of glucose and only Lactococcus lactis KGB1 consumed all the mannitol on fermentation medium. In addition, Lactococcus lactis KGB1 produced the highest xylose, 11.87 g/L LABs produced. Based on the amount of fruity-like bio flavour compound generated, Lactobacillus fermentum WKS2, Lactobacillus fermentum KGL2, Lactococcus lactis KK4, Lactobacillus fermentum WKS3, Lactococcus lactis KGB1, and Lactobacillus fermentum KGL7 could be considered as agent fruity-like bio flavour by biotransformation approach.
Co-Authors Abdul Rahman Siregar Adi, Deddy Triyono Nugroho Anjani, Aulia Hesti Fidriyanto, Rusli Fifi Afiati Prasetyo, Doni Dwi Priadi, Gunawan ROHMATUSSOLIHAT ROHMATUSSOLIHAT Senlie Octaviana Vincentlau, Dharma Wibowo, Des Saputro