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Pudjiraharti, S.
Research Center for Chemistry - LIPI
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IMPROVEMENT OF SOY SAUCE INOCULUM QUALITY USING A MIXED CULTURE OF ASPERGILLUS ORYZAE TG1 AND MICROCOCCUS LUTEUS Pudjiraharti, S.
Teknologi Indonesia Vol 32, No 1 (2009)
Publisher : LIPI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jti.v32i1.54

Abstract

The aim of this research is to improve the quality of soy sauce inoculum by increasing the activity of enzymes containing in inoculum which is needed for the degradation of soybean nutrition compounds. A mixed culture of Aspergillus oryzae TG1 and Micrococcus luteus with various ratio of colony number were used for inoculum preparation.The ratio of A.oryzae TG1 to M. luteus were 1:0, 1:0.25, 1: 0.50, 1:0.66, and 1:1. Incubation was done at 30 oC for four days. Inoculum with the highest enzyme activity was applied for koji preparation. The result of experiment showed that a mixed culture with ratio 1:0.25 indicated a positive effect on inoculum quality by resulting the highest activity of all enzymes tested. The Activity of ?-amylase enzym was 2055.1 Units/g, protease was 17.1 Units/g, and ?-glucosidase was 18.3 Units/g. They were observed at four days incubation. Total plate count analysis of this inoculums resulted 1.14 x 1011 cfu of A. oryzae and 2.05 x 109 cfu of M. luteus per g inoculum which were higher than that of starter. Application of the inoculums with ratio of 1:0.25 for koji preparation showed the increase of all enzymes activities in koji compared to the control inoculum (1:0).
HORSERADISH PEROXIDASE (HRP) ACTIVITY OF ARMORACHIA LAPATHIFOLIA SUBCULTURED CALLUS IN SOLID AND LIQUID MEDIA Budiwati, Thelma A.; Pudjiraharti, S.; Karossi, A.T.
Teknologi Indonesia Vol 32, No 1 (2009)
Publisher : LIPI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jti.v32i1.51

Abstract

Peroxidase is an enzyme which catalyzes the oxidation of organic compound done by peroxide. The peroxidase enzyme can be produced by plants or microorganisms. One of the peroxidase enzymes is Horseradish Peroxidase (HRP). This commercial, HRP is produced through the extraction of Horseradish root (Armorachia lapathifolia) besides it can also be produced through tissue culture. The callus induction was carried out in Linsmaier-Skoog media containing naftalen acetic acid (NAA) and benzyl amino purin (BAP) as the growth hormone. Incubation was conducted at room temperature (2428oC) without lighting anymore for three weeks, At the age of three weeks some of the calli were subcultured in solid media, and the rests were subcultured in liquid media containing growth hormone NAA and kinetin. Incubation was in a shaking incubator at 120 rpm, without light, at the room temperature for 40 days. The sampling was conducted every 10 days. The results of the research showed that the 8th (SC8) and the 10th (SC10) subcultures produced the highest extracellular and intracellular enzyme activity at the age of 20 and 30 days. The extracellular enzyme activity was 38.06 U/ml with specific activity 22.36 U/mg protein and the total activity of 79.92 U. While the intracellular enzyme activity was 253,82 U/g callus, with specific activity of 39.05 U/mg protein and total activity of 649.77 U.
Co-Authors Budiwati, Thelma A. Karossi, A.T.