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Lalu Wahyudi
Jurusan Biologi FMIPA Universitas Sam Ratulangi Manado
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology

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Isolation, Screening, and Optimization of Amylase-Producing Endophytic Bacteria from Rhizophora apiculata Agustina Monalisa Tangapo; Susan Marlein Mambu; Pience Veralyn Maabuat; Dwina Kristianti; Williando Ering; Lalu Wahyudi
JURNAL BIOS LOGOS Vol. 15 No. 1 (2025): JURNAL BIOS LOGOS
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/jbl.v15i1.63548

Abstract

High amylase enzyme production requires optimal supporting factors for enzyme production. The purpose of this study was to determine the optimum conditions for endophytic bacterial fermentation, including substrate concentration, pH, and fermentation temperature, for the production of amylase from endophytic bacteria of mangrove plants Rhizophora apiculata. Analysis of amylase enzyme activity was carried out using the 3,5-dinitrosalicylic acid (DNS) assay. The results obtained from this research were from a total of 18 endophytic bacteria R. apiculata that were successfully isolated, 6 bacterial isolates were obtained which showed the ability to produce extracellular amylase. The potential of bacteria for amylase production grown on 0.5% starch media was determined based on the ratio between the diameter of the halo zone and the diameter of the bacterial colony. Three isolates were selected, EB.5, EB.10, and EB.12 for further optimization of the fermentation conditions for amylase production. Based on the results obtained, it was shown that the fermentation conditions for amylase enzyme from the three isolates of endophytic bacteria were optimum in media with a concentration of 1.5% starch, in media with a pH of 6, and optimum in the temperature range of 30oC.
Metabolite Profiling of Kombucha Fermented Beverage with Substrate Variation Agustina Monalisa Tangapo; Pience Veralyn Maabuat; Beivy Kolondam; Lalu Wahyudi; Susan Marlein Mambu; Marsia Pasassa
JURNAL BIOS LOGOS Vol. 15 No. 2 (2025): JURNAL BIOS LOGOS
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/jbl.v15i2.63719

Abstract

Kombucha is a fermented beverage of tea and sugar with symbiotic culture of bacteria and yeast (SCOBY/symbiotic culture of bacteria and yeast). Changes in chemical composition which are functional constituents and flavor components of kombucha beverages can occur during kombucha fermentation. Substrate is one of the factors determining the characteristics of kombucha. Generally, the substrate used in making kombucha comes from Camellia sinensis tea leaves. Modification of substrates for kombucha fermentation with herbs can increase the various potentials of kombucha. The aim of this study was to analyze untargeted metabolomics for metabolite profiling of kombucha fermented from different substrates (clove leaves, guava leaves, mint leaves, and morel berry leaves). The research methods used were controlled fermentation for fourteen days, and metabolomic analysis using Gas Chromatography-Mass Spectrometry. The results showed that different substrates affected the metabolite content profile of fermented kombucha. The metabolite profile of Gas Chromatography-Mass Spectrometry results identified from clove kombucha as many as 26 metabolites, from guava kombucha 13 metabolites, from mint leaf kombucha 24 metabolites, and morel berry leaf kombucha with 21 metabolites. There is a metabolite identified from each kombucha with these substrate variations, namely 5-Hydroxymethylfurfural.
Co-Authors Agustina Monalisa Tangapo Beivy Kolondam Dwina Kristianti Marsia Pasassa Pience Veralyn Maabuat Susan Marlein Mambu Williando Ering