Characteristics of α-amylase from Lactobacillus fermentum EN38-44 and its application in producing local tuber paste flour

Khusniati, Tatik; Mardiah, Ulfiatul; Himawan, Herson Cahaya; Sulistiani, Sulistiani Sulistiani

doi:10.1063/1.5062761

Cited by 1 publication

(3 citation statements)

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“…Production of α-amylase from L. fermentum EN 17-2 in the form of supernatant (crude enzyme) and biomass (precipitate). The α-amylase activity of L. fermentum EN 17-2 has been previously characterized with the optimum pH reached at pH 5.5 and the optimum temperature at 45 o C [21] The value of α-amylase activity of L. fermentum EN 17-2 at pH and temperature optimum is 1.99 U/ml. ) was dissolved in 250 mL (nutrient broth media).…”

Section: Production and Activity Of α-Amylase [22]mentioning

confidence: 99%

“…The protease activity of L. fermentum EN 17-2 has been previously characterized with the optimum pH reached at pH 6.5 and the optimum temperature at 35 o C [21]. The value of the protease activity of L. fermentum EN 17-2 at the optimum pH and temperature was 7.1866 U/ml.…”

Section: ! Dfmentioning

confidence: 99%

“…A total of 2 oses of L. fermentum EN 17-2 were inoculated into 20 mL of MRSA media, incubated for 24 hours at 37 o C. Furthermore, Lactobacillus fermentum EN 17-2 was grown in MRSA media with the scratch plate method, then inoculated into MRS Broth (Himedia M 369-500G) media, and incubated at 37 o C for 24 hours. [21] Media De Man, Rogosa Sharp (MRS) broth (Himedia M 369-500G) was prepared with 2% pro-analyzed starch with 500 ml of sterile distilled water. Ingredients included, including 2 g yeast extract (Bacto TM 2127500), 10 g pro-analyst starch, 2.5 g Sodium Acetate (Merck 1.06268.0250), 5 g peptone (Bacto TM 211677), 4 g beef extract (Himedia RM 002-5006), 1 g tri Ammonium Citrate (Sigma A1332-1006), 0.1 g MgSO4 (Merck 1.05886.0500), 0.25 g MnSO4 (Merck 1.02786.1000), 1 g NaHPO4 (Merck 1.06580.0500), 0.5 g tween 80 (Merck 8.22187.50000.…”

Section: Sub-culture Of Lactobacillus Fermentum En 17-2 [21]mentioning

confidence: 99%

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Chemical properties of vegetable yogurt with addition of amyloproteolytic enzyme Lactobacillus fermentum EN17-2 on storage time

Khusniati,

Rahmaulidin,

Yuningtyas

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Vegetable yoghurt can be used as an alternative to cow’s milk for consumption by vegetarians and milk drinkers in general This study focused on the chemical properties of vegetable yoghurt with the addition of amyloproteolytic enzyme L. fermentum EN17-2 during storage. The vegetable used were soybean (Sb), mung bean (Mb), oyster mushroom (Om), button mushroom (Bm), and powdered cow”s milk (Pm) as comparison. Storage times were 0, 7,14,21 and 28 days. The activities of α-amylase and protease, reducing sugar, and total acid were tested using the Bernfeld, Horikoshi, Miller and AOAC methods, respectively. Data were analysed statistically using ANOVA. The results showed that the reducing sugar contents of yogurts from Sb, Mb, Om, Bm and Pm with the addition of amyloproteolytic enzyme for 0-28 days ranged from 0.0614-0.1240%, 0.0600-0.0885%, 0.0523-0.0869%, 0.0513-0.0755% and 0.699-1.329%, respectively, (p<0.06). The total acid values of all treatment yogurts with the addition of enzyme were within the Indonesia National Standard (SNI) criteria range with values ranging from 0.5000-0.9600% (p<0.05). Based on reducing sugar and total acid, the properties of Sb yogurt with the addition of amyloproteolytic enzyme L. fermentum EN 17-2 for 0-28 days were closer to that of Pm yogurt than the other three yogurts.

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Section: Production and Activity Of α-Amylase [22]mentioning

confidence: 99%

Section: ! Dfmentioning

confidence: 99%

Section: Sub-culture Of Lactobacillus Fermentum En 17-2 [21]mentioning

confidence: 99%

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