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Lia Oriana Nindita
Faculty of Agricultural Technology, University of Brawijaya, Malang
Agriculture, Biological Sciences & Forestry Computer Science & IT

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Purification of Phage Cocktail and its Inhibition Spectrum to Foodborne Disease Bacteria Nindita, Lia Oriana; Wardani, Agustin Krisna
Jurnal Teknologi Pertanian Vol 14, No 1 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this research is to purify a phage cocktail to obtain a single phage and evaluate the broad host range of a single phage. The obtained single phage (ФLA-1), was found to attack strains of Shigella flexneri, Shigella dysentri, Eschericia coli, Salmonella thypi, and Listeria monocytogenes, but not members of the strains Staphylococcus aureus, Bacillus cereus and Lactobacillus plantarum. The data showed that ФLA-1 is more  effective to attack the Shigella flexneri than other strain with the burst size of 1.37.108 PFU/ml. It  can reduced the cell numbers of their positive bacteria targets after 8 hr. The complete nucleotide sequence of the genome 21226 basepairs of фLA-1 was determined. Keywords: purification, phage cocktail, plaque, pathogen bacteria, foofdborne disease
Purification and Characterization of Protease from Protease-producing Bacteria Isolated from Tofu Whey Wardani, Agustin Krisna; Nindita, Lia Oriana
Jurnal Teknologi Pertanian Vol 13, No 3 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

In this study, soybean liquid waste (tofu whey), was used to isolate the protease- producing bacteria. The aim of this research is to purify and characterize the protease isolated from protease producing bacteria. Thirty isolates were obtained from isolation and screening of protease-producing bacteria from tofu whey.  One isolate, LnA4, had the highest protease activity (0.123 U/mg). The protease was purified by ammonium sulphate and dialysis resulted an enzyme with specific activity of 7.13 U/mg with purification fold 12.96. The maximum protease activities for the enzyme was attained at 37 ⁰C, pH 7.5 and 0,6% of casein concentration. The KM and Vmax of the enzyme were 0.269 mg.mL-1 and 0,207 mg.mL-1.minute-1, respectively.  The molecular weight of the enzyme was determined as 29.71 kDa on  SDS-PAGE and zimogram. Keywords: isolation, purification, characterization, protease, tofu whey
Co-Authors AGUSTIN KRISNA WARDANI