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All Journal Jurnal Bioteknologi & Biosains Indonesia (JBBI) Biosaintifika: Journal of Biology & Biology Education
Dea Indriani Astuti
School of Life Sciences and Technology, Institut Teknologi Bandung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology

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OPTIMIZATION OF Bacillus paramycoides FERMENTATION MEDIUM TO INCREASE THE PRODUCTION OF 5-AMINOLEVULINIC ACID IN A 10 LITER FERMENTER Dicky Adihayyu Monconegoro; Dea Indriani Astuti; Neil Priharto
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 9 No. 2 (2022): December 2022
Publisher : Balai Bioteknologi, Badan Pengkajian dan Penerapan Teknologi (BPPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (705.166 KB) | DOI: 10.29122/jbbi.v9i2.5351

Abstract

ABSTRACT 5-Aminolevulinic acid is an essential precursor for the biosynthesis of tetrapyrrole compounds, such as chlorophyll and heme. 5-ALA has the potential to be used as a plant growth and antioxidant activity enhancer. 5-ALA can be produced through fermentation by Bacillus paramycoides. This study aimed to optimize B. paramycoides fermentation medium to increase 5-ALA production. The optimization was carried out using response surface method (RSM) experimental design. 5-ALA production in a 10 L fermenter was conducted using an optimized medium and supplemented with MSG as a precursor and wood vinegar as an inhibitor. The results showed that the best medium composition was 27.78 g L-1 molasses; 9.145 g L-1 urea; 8.838 g L-1 NaCl; and 32.07 g L-1 glucose, resulting in 10.749 (log CFU mL-1) and 255.30 µM 5-ALA. 5-ALA production trial in a 10 L fermenter produced 581.82 µM 5-ALA. Medium optimization and precursor-inhibitors addition in the fermentation increased the 5-ALA yield 3.2 times compared to before optimization.   ABSTRAK 5-Aminolevulinic acid (5-ALA) merupakan prekursor penting dalam pembentukan senyawa tetrapirol seperti klorofil dan heme. 5-ALA memiliki potensi sebagai senyawa pemacu pertumbuhan dan peningkatan kandungan antioksidan tanaman. 5-ALA dapat dihasilkan melalui fermentasi oleh Bacillus paramycoides. Tujuan dari penelitian ini adalah melakukan optimasi media fermentasi B. paramycoides untuk meningkatkan konsentrasi 5-ALA. Optimasi media fermentasi dilakukan dengan menggunakan desain eksperimen response surface method (RSM). Setelah itu, dilakukan uji coba produksi 5-ALA pada fermentor 10 L menggunakan media hasil optimasi RSM dan suplementasi prekursor MSG dan inhibitor asap cair. Hasil optimasi media RSM menunjukkan bahwa komposisi media terbaik adalah 27,78 g L-1 molase; 9,145 g L-1 urea; 8,838 g L-1 NaCl; dan 32,07 g L-1 glukosa dengan jumlah sel (log CFU mL-1) sebesar 10,749 dan konsentrasi 5-ALA sebesar 255,30 µM. Uji coba produksi 5-ALA pada fermentor 10 L menghasilkan konsentrasi 5-ALA sebesar 581,82 µM. Optimasi media dan penambahan prekursor-inhibitor pada fermentasi dapat meningkatkan produksi 5-ALA sebanyak 3,2 kali lipat dibandingkan sebelum optimasi.
Microbial Succession and Chemical Characteristics in Fermentation of Ambonese Arrack (Sopi), Traditional Beverage from Maluku Ferymon Mahulette; Dea Indriani Astuti
Biosaintifika: Journal of Biology & Biology Education Vol 12, No 2 (2020): August 2020
Publisher : Department of Biology, Faculty of Mathematics and Sciences, Semarang State University . Ro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/biosaintifika.v12i2.23791

Abstract

Ambonese arrack is one of the traditional fermented beverage product in Maluku, Indonesia. The microbiological research of this beverage that is processed using coconut sap as raw material has never been done before. The research aimed to analyze the microbial succession and chemical characteristics during fermentation of Ambonese arrack. The sample of coconut sap was taken from traditional producer in Mahia village, Ambon. The dominant microbes in the fermentation of Ambonese arrack were Pichia polymorpha and Kloeckera javanica. The highest numbers of these two microbes was obtained after 15 hours fermentation (9.6 log Cfu/mL and 9.9 Cfu/mL, respectively). The sugar content decreased from 593.3 mg/L to 474.3 mg/L, whereas ethanol content increased from 0.0018 g/L to 0.0100 g/L. The pH value decreased from 4.70 to 3.10. The research has isolated indigenous microbes in Ambonese arrack fermentation which was considered as novelty. The bacteria that play a role in fermentation can be used as a starter in the fermentation of various beverage products, especially Ambonese arrack. The results of this research can improve the quality of this fermentation product in the future.
Co-Authors Dicky Adihayyu Monconegoro Ferymon Mahulette Neil Priharto