Characterization of mannanase-producing bacteria from sago hump

Wahyuni, Sri; R, Andi Khaeruni; Lianto, Lianto; Sidarmin, Sidarmin; Holilah, Holilah; Utomo, Wahyu Prasetyo; Asranudin, Asranudin

doi:10.12777/wastech.4.1.1-6

Cited by 3 publications

(4 citation statements)

References 49 publications

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“…For high water-content food applications, films that are not dissolvable in water are a prerequisite. However, for ecological reasons, we aimed in this study to develop a packaging material that is worth eating and is also characterized by high water solubility [79].…”

Section: Resultsmentioning

confidence: 99%

Utilization of Spent Coffee Grounds as a Food By-Product to Produce Edible Films Based on κ-Carrageenan with Biodegradable and Active Properties

Dordevic,

Gablo,

Zelenkova

et al. 2024

Foods

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Coffee ranks as the second most consumed beverage globally, and its popularity is associated with the growing accumulation of spent coffee grounds (SCG), a by-product that, if not managed properly, constitutes a serious ecological problem. Analyses of SCG have repeatedly shown that they are a source of substances with antioxidant and antimicrobial properties. In this study, we assessed SCG as a substrate for the production of edible/biodegradable films. The κ-carrageenan was utilized as a base polymer and the emulsified SCG oil as a filler. The oil pressed from a blend of Robusta and Arabica coffee had the best quality and the highest antioxidant properties; therefore, it was used for film production. The film-forming solution was prepared by dissolving κ-carrageenan in distilled water at 50 °C, adding the emulsified SCG oil, and homogenizing. This solution was cast onto Petri dishes and dried at room temperature. Chemical characterization showed that SCG increased the level of polyphenols in the films and the antioxidant properties, according to the CUPRAC assay (CC1 23.90 ± 1.23 µmol/g). SCG performed as a good plasticizer for κ-carrageenan and enhanced the elongation at the break of the films, compared with the control samples. The solubility of all SCG films reached 100%, indicating their biodegradability and edibility. Our results support the application of SCG as an active and easily accessible compound for the food packaging industry.

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Section: Resultsmentioning

confidence: 99%

Utilization of Spent Coffee Grounds as a Food By-Product to Produce Edible Films Based on κ-Carrageenan with Biodegradable and Active Properties

Dordevic,

Gablo,

Zelenkova

et al. 2024

Foods

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“…Potensi Ai sebagai sumber mananase ditunjukkan dari aktivitas spesifik sebesar 1,97 U/mg. Aktivitas enzim mananase dari Bacillus dengan tepung glukomanan porang lebih besar dibandingkan dari Bacillus dengan LBG (Locust bean gum) seperti pada penelitian (Abe et al, 1994;Wahyuni et al, 2016). Aktivitas tertinggi dilaporkan pada penelitian (Alsarrani, 2011) yang memperoleh aktivitas mananase 2.90 U/ml, 2.54 U/ml, 2.16 U/ml pada Aspergillus niger, Aspergillus flavus, Aspergillus ochraceous.…”

Section: Hasil Dan Pembahasan 1 Isolasi Dan Identifikasi Bakteri Peng...unclassified

“…pH optimum mananase adalah 7, yang menunjukkan bahwa enzim bersifat netral. Kesamaan pH optimum juga dilaporkan oleh (Kim et al, 2011;Utami et al, 2016;Wahyuni et al, 2016;Zhang et al, 2015). Stabilitas pH pada kisaran 4-7.…”

Section: Pengaruh Ph Dan Suhuunclassified

Characterization of Mannanase-Producing Bacteria from Porang Tubers (Amorphophallus muelleri Blume)

Dwi Retnaningtyas Utami

2024

jtfat

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Porang tubers have the potential as a source of carbon and energy for the growth of mananolytic bacteria. Mananolytic are bacteria producing mananase enzymes that are able to break down manan compounds and their derivatives. Mananase can be widely applied in the food, pharmacy, animal feed sectors, paper industries and many more. In this study, Ai isolate have been isolated and characterized, porang tubers are used as substrates for measuring the activity of mananase. The optimum temperature mananase at 40 ° C, stable at a temperature of 30 ° C-50 ° C, have optimum pH 7 and are stable at pH 4-7. Fe2+ was an activator, while Ca2+ and Mg ions were inhibitor of mananase.

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“…Uji fermentasi karbohidrat meliputi uji glukosa, uji sukrosa, uji maltose dan uji laktosa pada isolat yang menunjukkan hasil positif menandakan terjadinya proses fermentasi, proses ini menyebabkan terbentuknya gas yang dapat diamati pada media uji (Sardiani et al, 2015). Uji hidrolisis pati pada isolat yang menunjukkan hasil positif menandakan isolat mampu menghasilkan enzim amilase ditandai dengan terbentuknya zona bening di sekita area koloni bakteri setelah ditetesi bebrapa tetes larutan lugol iodin (Wahyuni, Lianto, & Khaeruni, 2014).…”

Section: Karakterisasi Fisiologi Dan Biokimia Isolat Bakteri Endofitunclassified

DNA Barcoding of Endophytic Bacteria from The Stems of Tissue Piper crocatum and Activity Anti-Bacterial Properties

Amrullah

Zulkifli²

2022

JBT

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Secondary metabolites from herbal are commonly used to treat disease due to infection from pathogenic bacteria, endophytic bacteria is shortcut to collect secondary metabolites more effective than extracting direct from the plant. This research aims to obtain endophytic bacterial isolates from the stems of the red betel plant which can be used as an inhibitor for the growth of pathogenic bacteria. The method of this research is exploratory descriptive experiment based research. The stages of this research consist of few techniques which are isolation of endophytic, antibacterial examination, morphological, physiological, and biochemical observation, DNA bacterial extraction, gel electrophoresis. To analyse DNA Barcoding using 16S rRNA gen, BLAST and MEGA 10. The results of the antibacterial activity of the isolates showed by clear zone formation against pathogenic bacteria such as E. coli, K. pneumoniae and S. aureus. Endophytic bacterial that successfully isolated are labelled (BSM1, BSM2, BSM3 and BSM4). Based on of the Gel electrophoresis shows that four endophytic bacterial isolates are positive by appearance of bands in 1324bp. Based on the results of the phylogenetic tree it can be concluded that BSM1 is closely related to Bacillus cereus JL with a genetic distance of 0.007, while the genetic distance of BSM2 was 0.012, BSM3 0.006 and BSM4 0.003, all three were closely related to Bacillus pumilus AUEC29.

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Characterization of mannanase-producing bacteria from sago hump

Cited by 3 publications

References 49 publications

Utilization of Spent Coffee Grounds as a Food By-Product to Produce Edible Films Based on κ-Carrageenan with Biodegradable and Active Properties

Utilization of Spent Coffee Grounds as a Food By-Product to Produce Edible Films Based on κ-Carrageenan with Biodegradable and Active Properties

Characterization of Mannanase-Producing Bacteria from Porang Tubers (Amorphophallus muelleri Blume)

DNA Barcoding of Endophytic Bacteria from The Stems of Tissue Piper crocatum and Activity Anti-Bacterial Properties

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