Isolation and Molecular Identification of Proteolytic Bacteria from Rusip an Indonesian Fermented Food
(1) Department of Biology, Faculty of Science and Mathematic, Diponegoro University. Jl. Prof Soedarto, Tembalang, Semarang, 50275, Central Java, Indonesia.
(2) Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia.
(3) Department of Biology, Faculty of Science and Mathematic, Diponegoro University. Jl. Prof Soedarto, Tembalang, Semarang, 50275, Central Java, Indonesia.
Abstract
Processing fish with the fermentation method can increase the nutritional content, bring out a distinctive taste, and make the fish last longer. Rusip is a type of complementary food from Bangka Belitung in the form of fish sauce that has been rotten or fermented. Rusip is made from fermented anchovy (Clupeoides borneensis). The concept of fermentation in Rusip is the breakdown of complex protein molecules by proteolytic bacteria into simple amino acid components.
The purpose of this study was to determine the presence of proteolytic bacteria that play a role in rusip fermentation.
The media used in screening proteolytic bacteria is skim milk agar (SMA) media. Then it was incubated at 37oCfor 24 hours. Bacterial colonies that form a clear zone on the media indicate that these bacteria can degrade protein. After the isolation process and isolates were obtained, the bacteria were characterized by Gram staining method and molecular identification.
The results showed that there were proteolytic bacteria in Rusip food, and the 3 best isolates that produced protease enzymes were identified as Bacillus cereus.
Keywords
Full Text:
PDFReferences
Ağagündüz, D., Yılmaz, B., Koçak, T., Altıntaş Başar, H. B., Rocha, J. M., & Özoğul, F. (2022). Novel candidate microorganisms for fermentation technology: From potential benefits to safety issues. Foods, 11(19), 3074.
Asih, Eka Nurrahema Ning and Kartika, Ary Giri Dwi. (2021). Potensi dan Karakteristik Bakteri Simbion Karang Lunak Sinularia sp. sebagai Anti Bakteri Escherichia coli dari Perairan Pulau Gili Labak Madura Indonesia. Journal of Marine Research. 10(3): 355-362. https://ejournal3.undip.ac.id/index.php/jmr
Begum, S., Prabhu, V., Mohanty, V., Upadhyaya, K. K., & Abdulla, R. (2022). Unveiling the arcanum of formalin-fixed paraffin-embedded archival tissue blocks: A valuable resource for genomic DNA extraction. Journal of Oral and Maxillofacial Pathology: JOMFP, 26(2), 289.
Dahiya, D., & Nigam, P. S. (2022). Use of Characterized Microorganisms in Fermentation of Non-Dairy-Based Substrates to Produce Probiotic Food for Gut-Health and Nutrition. Fermentation, 9(1), 1.
Ehling-Schulz, M., Lereclus, D., & Koehler, T. M. (2019). The Bacillus cereus group: Bacillus species with pathogenic potential. Microbiology spectrum, 7(3), 7-3.
Hadjimbei, E., Botsaris, G., & Chrysostomou, S. (2022). Beneficial effects of yoghurts and probiotic fermented milks and their functional food potential. Foods, 11(17), 2691.
Harun, H., Jannah, H., Amelia, R., & Purwati, E. (2023, June). Molecular Identification and Antimicrobial Potency of Probiotic Lactic Acid Bacteria Pado (Fish Fermentation) Nagari Balingka IV Koto District-West Sumatra as a Functional Food. In IOP Conference Series: Earth and Environmental Science (Vol. 1188, No. 1, p. 012039). IOP Publishing.
Hindash, D. A., & Hindash, A. (2022, February). Quantitative Analysis of DNA Samples. In 2022 Advances in Science and Engineering Technology International Conferences (ASET) (pp. 1-3). IEEE. https://doi.org/10.1109/ASET53988.2022.9735102
Khalil HS, Mansour AT, Goda AMA, Omar EA. 2019. Effect of selenium yeast supplementation on growth performance, feed utilization, lipid profile, liver and intestine histological changes, and economic benefit in meagre, Argyrosomus regius, fingerlings. Aquaculture. 501:135–43.
Lamdo, H., Anissa, N., & Damsir, D. (2023). Identifikasi Molekuler Jamur Trichoderma Sp. Endofitik Pada Tanaman Padi. JURNAL WACANA PERTANIAN, 19(1), 1-9.
Ma, X., Sang, X., Yan, C., Zhang, Y., Bi, J., Zhang, G., Hao, H., & Hou, H. (2022). Dynamics of bacterial composition and association with quality formation and biogenic amines accumulation during fish sauce spontaneous fermentation. Applied and Environmental Microbiology, 88(13), e00690-22.
Moritania, R., Effendi, I., & Feliatra, F. (2019). Isolation and antagonism of bacteria test of biota in the mangrove ecosystem Kayu Ara River Siak Regency. Asian Journal of Aquatic Sciences, 2(3), 190-196.
Pahriyani, A., dan Wardani, E. (2020). Isolasi dan Identifikasi Bakteri Simbion Dari Spons Laut Yang Berpotensi Sebagai Antimikroba. Universitas Muhammadiyah Prof Dr. Hamka, Jakarta Selatan.
Palupi, Santi, Budi Riyanto, Nami Fitricia Pasaribu. 2018. Processed Product Innovations Made from Rusip on Bangka Island (Inovasi Produk Olahan Berbahan Dasar Rusip di Pulau Bangka). Proceeding of Community Development. 2 : 692-700.
Pandey, G. R., Shrestha, A., Karki, T. B., Neupane, S., Ojha, S., Koirala, P., & Timilsina, P. M. (2022). Screening and Identification of Thermotolerant and Osmotolerant Bacillus amyloliquefaciens BKHE Isolated from Kinema of Eastern Nepal for Alkaline Protease Production. International Journal of Microbiology, 2022.
Purwadi, Afra Anisah, Sri Darmawati, Ayu Rahmawati Sulistyaningtyas, Stalis Norma Ethica. 2019. Isolasi dan Identifikasi Bakteri Proteolitik Bacillus cereus strain IRPMD-3 pada Rusip Udang Windu (Penaeus monodon) Berdasarkan Gen 16S rRNA. Prosiding Mahasiswa Seminar Nasional Unimus. 2: 200-207.
Rahnama, H., Azari, R., Yousefi, M. H., Berizi, E., Mazloomi, S. M., Hosseinzadeh, S., & Conti, G. O. (2022) A systematic review and meta-analysis of the prevalence of Bacillus cereus in foods. Food Control, 109250.
Rasheed, H. T. (2022). Evaluate the effect of the formula containing partial purified of protease produced from Bacillus spp. Journal of Pharmaceutical Negative Results, 2816-2821.
Sanjaya, Aristina. 2023. Prediction and Mapping of Potential Bioactive Peptides from Traditional Fermented Anchovy (Rusip) using Bioinformatics Approaches. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology. 18(2): 93-105.
Shaikh, I. A., Turakani, B., Malpani, J., Goudar, S. V., Mahnashi, M. H., Al-Serwi, R. H., & Iqubal, S. S. (2023). Extracellular Protease Production, Optimization, and Partial Purification from Bacillus nakamurai PL4 and its Applications. Journal of King Saud University-Science, 35(1), 102429.
Sun, W., Shahrajabian, M. H., & Lin, M. (2022). Research progress of fermented functional foods and protein factory-microbial fermentation technology. Fermentation, 8(12), 688.
Tirloni, E., Stella, S., Celandroni, F., Mazzantini, D., Bernardi, C., & Ghelardi, E. (2022). Bacillus cereus in dairy products and production plants. Foods, 11(17), 2572.
Tripathi N, Sapra A. 2022. Gram Staining. In: StatPearls. StatPearls Publishing, Treasure Island (FL). PMID: 32965827.
Xu, Yanshun, Jinhong Zang, Joe M Regenstein, Wenshui Xia. 2021. Technological roles of microorganisms in fish fermentation: a review. Crit Rev Food Sci Nutr. 61(6): 1000-1012.
Zeyneb, N., Zohra, E. K. F., Hayat, D., Khedoudja, K., Sara, B., Nesrine, B., Mohame, L. B, Benali, M., Noria, H., Bouziane, A. & Aicha, M. (2023). Screening and Optimization of Alkaline Protease Production from Bacteria Isolated from Seawater in The North West of Algeria. Egyptian Academic Journal of Biological Sciences. C, Physiology and Molecular Biology, 15(1), 85-96.
Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution 4.0 International License.