Alginate Lyase from Indonesian Bacillus megaterium S245 Shows Activities Toward Polymannuronate and Polyguluronate

Subaryono, Subaryono; Ardilasari, Yuwanita; Peranginangin, Rosmawaty; Zakaria, Fransiska Rungkat; Suhartono, Maggy Thenawidjaja

doi:10.15578/squalen.v11i2.250

Cited by 4 publications

(3 citation statements)

References 23 publications

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“…Pada penelitian sebelumnya, telah diperoleh isolat bakteri Bacillus megaterium strain baru yaitu Bacillus megaterium SS4b yang memiliki kemampuan menghasilkan alginat lyase dan dapat digunakan dalam produksi oligosakarida alginat (Subaryono et al, 2015;Subaryono et al, 2016). Bakteri B. megaterium SS4b tersebut juga dilaporkan mampu menyekresikan enzim-enzim ekstraseluler seperti amilase, protease maupun selulase (Mulyasari et al, 2015).…”

Section: Pendahuluanunclassified

PENINGKATAN KUALITAS NUTRIEN ONGGOK YANG DIFERMENTASIMENGGUNAKAN Bacillus megaterium SS4b SEBAGAI BAHAN BAKU PAKAN IKAN

Fuad

Subaryono

Samsudin

et al. 2018

Jurnal Riset Akuakultur

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Onggok adalah hasil produk samping pengolahan ubi kayu menjadi tapioka yang berpotensi dikembangkan sebagai bahan baku pakan ikan. Permasalahan yang dihadapi yaitu kecernaan onggok masih relatif rendah sehingga perlu ditingkatkan melalui teknik fermentasi. Tujuan penelitian ini adalah mengevaluasi kemampuan bakteri B. megaterium SS4b dalam menyederhanakan nutrien kompleks dari onggok, serta menentukan dosis bakteri yang sesuai untuk proses tersebut. Penelitian ini terdiri atas dua tahap yaitu: 1) penentuan aktivitas enzim selulase, amilase, dan protease bakteri B. megaterium SS4b secara semi-kualitatif; 2) penentuan dosis inokulum yang efektif untuk proses fermentasi onggok (0%, 3%, 6%, dan 9%). Parameter yang diukur meliputi glukosa terlarut/gula pereduksi, protein terlarut, protein kasar, serat kasar, dan kecernaan protein secara in vitro. Percobaan dilakukan menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan beda dosis bakteri untuk fermentasi onggok dan tiga ulangan. Hasil penelitian menunjukkan bahwa B. megaterium SS4b memiliki aktivitas selulase, amilase, dan protease, serta mampu menghidrolisis onggok. Dosis penambahan isolat bakteri sebanyak 9% pada kepadatan 1011 sel/mL dan inkubasi selama 72 jam merupakan dosis terbaik dalam meningkatkan kualitas nutrien onggok. Proses fermentasi ini dapat meningkatkan kandungan protein terlarut, kecernaan protein, ketersediaan gula pereduksi, dan penurunan serat onggok berturut-turut adalah sebesar 2,9 kali, tiga kali, satu kali, dan enam kali dibandingkan dengan kontrol.Cassava starch residue is a by-product in tapioca production that has the potential to be used as one of the ingredients in fish feed. The problem was that the digestibility of cassava starch residue was relatively low but could be improved through fermentation. The purpose of this study was to evaluate the ability of B. megaterium SS4b bacteria in simplifying the nutrient complex of cassava starch residue and determine the appropriate bacterial dose for the process. The study consisted of two stages: 1) determining, semi-qualitatively, the activity of cellulase, amylase, and protease enzyme of B. megaterium SS4; 2) determining the effective inoculum dose for the fermentation process of cassava starch residue (0%, 3%, 6%, and 9%). Parameters measured included dissolved glucose/reducing sugar, dissolved protein, crude protein, crude fibre, and protein digestibility in vitro. The experiment was arranged in a completely randomized design (CRD) with four different treatments of bacterial dose for fermentation of cassava starch residue and three replicates. The results showed that B. megaterium SS4b has cellulase, amylase, and protease activities and was able to hydrolyze cassava starch residue. The dosage level of the bacterial isolate at 9% with a density of 1011 cells mL-1 and incubation for 72 hours was the best treatment in improving the nutrient quality of cassava starch residue. This fermentation process could increase soluble protein content, protein digestibility, availability of reducing sugar, and decrease significantly the fiber content of cassava starch residue

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Section: Pendahuluanunclassified

PENINGKATAN KUALITAS NUTRIEN ONGGOK YANG DIFERMENTASIMENGGUNAKAN Bacillus megaterium SS4b SEBAGAI BAHAN BAKU PAKAN IKAN

Fuad

Subaryono

Samsudin

et al. 2018

Jurnal Riset Akuakultur

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“…Heryandi et al (2018) reported fermented of pineapple peel waste could be used in broiler diet up to 12% without negative effects on organ development and carcass performance. Subaryono et al (2016) reported, bacterium Bacillus megaterium S245 produce alginate lyase This bacterium includes of negative gram bacterium which was isolated from Sargassum crassifolium brown seaweed. Furthermore, it is explained this enzyme can depolymerize polymanuronate or polyguluronate from alginate structure, this bacterium also was used to produce oligosaccharides alginate from alginate (Subaryono et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…Subaryono et al (2016) reported, bacterium Bacillus megaterium S245 produce alginate lyase This bacterium includes of negative gram bacterium which was isolated from Sargassum crassifolium brown seaweed. Furthermore, it is explained this enzyme can depolymerize polymanuronate or polyguluronate from alginate structure, this bacterium also was used to produce oligosaccharides alginate from alginate (Subaryono et al, 2016). So far, there is no report regarding the utilization of Bacillus megaterium S245 as inoculum to ferment Sargassum binderi brown seaweed for lowering its alginate content thought fermentation method, in feed of laying hens.…”

Section: Introductionmentioning

confidence: 99%

Fermentation of Sargassum binderi Seaweed for Lowering Alginate Content of Feed in Laying Hens

Dewi¹,

Yuniza²,

Sayuti³

et al. 2019

jwpr

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The object of this study was to reduce the alginate content of Sargassum binderi by fermentation of Bacillus megaterium S245 in feed of laying hens. The experiment was arranged in a factorial with completely randomized design. The first factor was different inoculum dosage (1, 3, 5, 7, and 9%), while the second factor was different fermentation period (1, 3, 5, 7 and 9 days), and each treatment was replicated for five times. The measurements were total dry matter, organic matter, ash, alginate, and crude protein. The results showed there were no significant effect of inoculum dosage, and interaction between inoculum dosage and fermentation period on alginate, total dry matter, organic matter, ash and crude protein content of Sargassum binderi while fermentation period reduced the alginate and total dry matter content. Fermentation period also increased the crude protein content significantly. Besides that, fermentation period didn't effect on organic matter and ash content significantly. The fermentation of Sargassum binderi with Bacillus megaterium S245 at inoculum dosage of 1% and fermentation period of nine days was the best combination for lowering alginate content in Sargassum binderi and this treatment had positive effect on nutrient content of Sargassum binderi.

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The impact of Sargassum crassifolium brown seaweed flour with lower salt content in diets on internal organ of broilers

Mahata,

Cibro,

Rezki

et al. 2023

BIO Web of Conferences

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The research aims to determine the effect of Sargassum crassifolium brown seaweed flour in diet,on the internal organs of broiler. Salt content of brown seaweed was decreased by immersion in flowing water for 15 hours. This research used 100 DOC broilers of the Lohman strain. In prestarter (0-1 week of age) period were given commercial diet for adaptation, and at the age of 2 to 6 weeks are given diet containing Sargassum crassifolium brown seaweed flour. The cages used were 20 box cages, and each cage was placed by 5 broilers. The experiment using a Completely Randomized Design (CRD) with 4 different treatments of Sargassum crassifolium brown seaweed flour (0%, 6%, 12% and 18%) in the diet, and each treatment was repeated 5 times. Measurements were percentage of liver, of pancreas, gizzard, small intestine, and small intestine length (cm). The results showed that the inclusion of the brown seaweed Sargassum crassifolium flour in the diet had no significant effect (P>0.05) on percentage of liver, small intestine, and the length of the small intestine, but it had a very significant effect (P<0.01) on percentage of pancreatic and gizzard. Based on the research results, it can be concluded that the brown seaweed Sargassum crassifolium can be given up to a level of 18% in the diet without having a negative effect on the percentage of liver,small intestine and length of the small intestine, and increased the percentage of gizzard and pancreas of broilers.

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Alginate Lyase from Indonesian Bacillus megaterium S245 Shows Activities Toward Polymannuronate and Polyguluronate

Cited by 4 publications

References 23 publications

PENINGKATAN KUALITAS NUTRIEN ONGGOK YANG DIFERMENTASIMENGGUNAKAN Bacillus megaterium SS4b SEBAGAI BAHAN BAKU PAKAN IKAN

PENINGKATAN KUALITAS NUTRIEN ONGGOK YANG DIFERMENTASIMENGGUNAKAN Bacillus megaterium SS4b SEBAGAI BAHAN BAKU PAKAN IKAN

Fermentation of Sargassum binderi Seaweed for Lowering Alginate Content of Feed in Laying Hens

The impact of Sargassum crassifolium brown seaweed flour with lower salt content in diets on internal organ of broilers

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