In cases of pancreatic disease, trypsin deficiency often occurs due to reduced expression of trypsin in the pancreas. Patients with pancreatic problem can be treated with a supplement containing digestive enzymes, including trypsin. However, most of the enzymes currently used for the treatment are derived from porcine and bovine sources. On the other hand, lactic acid bacteria are also known to show trypsin-like activity. In the previous work, our group screened 11 lactic acid bacteria isolates, which had previously been proven to show serine protease activity, for trypsin-like activity. The strains were initially grown in MRS (de Mann, Rogosa and Sharpe) medium before being transferred directly to the production medium to produce trypsin. During the previous study, the initial pH of the production medium was set at 6 (the same as the MRS medium pH), which is the optimum pH for the cell growth of lactic acid bacteria. However, most trypsin has an optimum pH of around 8. In this study, we altered the production medium pH to 8 and we harvested the lactic acid bacteria from MRS medium by centrifugation prior to their inoculation to the production medium. Observation of the culture growth and enzyme activity indicated that the new strategy improved the enzyme activity expressed by some strains

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Currently enzymes become a need of food and non-food industries. Alpha amylase (a-1,4 glucanohydrolase, EC 3.2.1.1) is an enzyme that hydrolyses starch into oligosaccharides and dextrin. The enzyme has been commercially available which mostly produced by Bacillus spp. The bacterium used in thisexperiment was Bacillus sp SW2, which was isolated from Composting Unit at Bumi Serpong Damai, Tangerang. The aim of this experiment was to find the most appropriate starch as an carbon source for enzyme production. The starches observed were tapioca, potato, and cornstarch at concentration of5%. The fermentation was conducted in shaking incubator, in 125 ml Erlenmeyer at 60°C, various pHs, and agitations. The pHs observed were 6, 7.5, 8 and 9 while the rates of agitation applied were 150, 200, and 250 rpm. The results showed that the highest enzyme activity was 20.99 Unit/ml, whichwas reached after 42 hours of fermentation using cornstarch, pH 8 and 200 rpm agitation.