Diversity of Amylase-Producing Bacillus spp. from “Tape” (Fermented Cassava)

Barus, Tati; Kristani, Amanda; Yulandi, Adi

doi:10.4308/hjb.20.2.94

Cited by 13 publications

(11 citation statements)

References 14 publications

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“…Yeasts are commonly present in many fermented foods [6,11,12,62] and starter culture [63]. Spore-forming bacteria could also be part of the microbial consortium in traditional Indonesian fermented foods, such as tempe [5] and tape [6,64] as well as their starter cultures [62].…”

Section: Potential Of Lactic Acid Bacteria Isolated From Indonesian Fmentioning

confidence: 99%

A review: Health promoting lactic acid bacteria in traditional Indonesian fermented foods

Nuraida

2015

Food Science and Human Wellness

164

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Traditional Indonesian fermented foods can be used as potential sources of probiotics as they commonly contain lactic acid bacteria (LAB), including species of Lactobacillus, Pediococcus, Enterococcus, Weisella and Leuconostoc. The occurrence of LAB in Indonesian fermented foods is not only limited to lactic fermented foods but is also present in foods with molds as the main starter culture. This review aims to describe the significance of Indonesian fermented foods as potential sources of probiotics and the potential of LAB from fermented foods to promote beneficial health effects. A number of in vitro studies have been carried out to assess the probiotic potential of LAB from fermented foods. Many LAB strains have met the basic requirements for them to be considered as probiotics and possess some functional properties contributing to positive health impacts. Hypocholesterolemic effects, stimulation of the immune system, and prevention of diarrhea by some probiotic strains have been shown in animal studies. However, human studies on the efficacy of probiotic strains are still limited. Two strains isolated from dadih, a fermented buffalo milk, are examples of promising probiotic strains that have gone through human studies. The potential probiotic properties of LAB in Indonesian fermented foods still need to be fully investigated to assess their impact on human health. The studies should also consider factors that may influence the functional properties of probiotics, both in foods and in humans.

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Section: Potential Of Lactic Acid Bacteria Isolated From Indonesian Fmentioning

confidence: 99%

A review: Health promoting lactic acid bacteria in traditional Indonesian fermented foods

Nuraida

2015

Food Science and Human Wellness

164

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“…The other bacteria found in tape are Bacillus spp. (Barus et al, 2013). The LAB in commercial tape in Indonesia are between 10 6 -10 7 cfu/g, while AAB are between 10 5 -10 7 cfu/g.…”

Section: Introductionmentioning

confidence: 93%

“…can metabolize ethanol into acetic acid and can associate with yeast in alcohol fermentation (Nuraida and Owens, 2014). Barus et al (2013) reported the presence of 26 Bacillus spp. species contained in tape.…”

Section: Correlation Between Lactic Acid Bacteria Density and Sensorymentioning

confidence: 99%

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Sensory Profiles and Lactic Acid Bacteria Density of Tape Ketan and Tape Singkong in Bogor

2019

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Tape ketan (fermented glutinous rice) and tape singkong (fermented cassava) are traditional Indonesian foods produced by fermenting carbohydrate sources using ragi as starter culture. Those products known to contain high number of lactic acid bacteria (LAB). The purpose of the study was to evaluate the sensory characteristics of tape ketan and tape singkong from different household industry in Bogor, to identify the sensory profile, and to evaluate the correlation between LAB density and sensory attribute. The research was started by survey to household tape industries, followed by sensory analysis of rating hedonic and Quantitative Descriptive Analysis (QDA), and LAB analysis. Data analysis of rating hedonic was done by ANOVA and post-hoc Duncan test, while data analysis of QDA was done by Principle Component Analysis (PCA). Samples of tape ketan were taken from two different home industries (BK and LK), while samples of tape singkong were taken from four different home industries (CT, NG, SH, TS). Hedonic rating test showed that the most preferred sample overall was tape ketan BK and tape singkong CT. QDA results showed that tape ketan BK was characterized by its sweetness, rice-like aroma, rice-like taste, and texture, while tape ketan LK was characterized by alcoholic aroma, alcoholic taste, sourness, and color. Tape singkong NG were characterized by sour aroma, alcoholic aroma, alcoholic taste, and color. Specific characteristic of tape singkong CT was bitterness and bitter aftertaste, SH was sweetness, and TS was texture. LAB of tape ketan BK (8,5 log cfu/g) was higher than LK (7,9 log cfu/g). Tape singkong with highest density of LAB was TS (8,1 log cfu/g), followed by CT (7,2 log cfu/g), NG (7,0 log cfu/g), and SH (6,5 log cfu/g). There was no correlation between the density of LAB and descriptive score of sourness, alcoholic taste, and sweetness.

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“…Selanjutnya dilakukan ekstraksi dengan etil asetat untuk melihat senyawa apa yang dihasilkan oleh B. subtils B315 sebagai karakter aktivitas antibiosis (Kumar et al, 2009 Hasil perhitungan enzim amilase menunjukkan aktivitas sebesar 0,802 unit/ml setiap 30 menit dengan panjang gelombang 275 nm (Tabel 2). Menurut Barus et al (2013), Bacillus sp. menghasilkan amilase dari tape (fermentasi cassava) dengan aktivitas berkisar 4,8-29,1 unit/ml pada suhu 37 o C. Bacillus sp.…”

Section: Pengujian Penghambatan B Subtilis In Vitrounclassified

Enzim Amilase Sebagai Komponen Antagonis Bacillus Subtilis B315 Terhadap Ralstonia Solanacearum Kentang

Prihatiningsih¹,

Djatmiko²

2016

JURNAL HAMA DAN PENYAKIT TUMBUHAN TROPIKA

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Enzyme amylase as an antagonist component of Bacillus subtilis B315 against potato Ralstonia solanacearum. One of the antagonist mechanism of Bacillus subtilis B315 is that it produced secundary metabolites. Enzyme amylase is produced by B. subtilis B315 as a secondary metabolite. The aims of the research were: (1) to test mechanism of antagonistics by B. subtilis B315 against potato Ralstonia solanacearum and (2) The activity of antibiosis was tested by amylase activity enzyme and than it was analyzed using FTIR (Fourier Transform-infra Red). Result of the research showed that B. subtilis B315 could suppress R. solanacearum growth with 14 mm inhibition zone. Antibiosis activity of B. subtilisB315 as biological agents was showed by the production of amylase enzyme by activity of 0,802 unit/ml. Analysis by FTIR was showed by the production of compound group of alkane, aldehyde, ketones, carboxylic acid, esther, amina, and amida. PENDAHULUANBacillus subtilis mewakili bakteri Gram positif sebagai contoh mikroba antagonis yang berperan sebagai agensia pengendali hayati. B. subtilis adalah bakteri antagonis yang diketahui mampu mengendalikan beberapa patogen baik jamur maupun bakteri, dengan cara menghambat pertumbuhannya (Chen et al., 2012). Bakteri patogen yang telah diketahui terhambat pertumbuhannya oleh B. subtilis adalah Xanthomonas oryzae pv. oryzae dan Ralstonia solanacearum (Agustiansyah et al., 2013).

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Diversity of Amylase-Producing Bacillus spp. from “Tape” (Fermented Cassava)

Cited by 13 publications

References 14 publications

A review: Health promoting lactic acid bacteria in traditional Indonesian fermented foods

A review: Health promoting lactic acid bacteria in traditional Indonesian fermented foods

Sensory Profiles and Lactic Acid Bacteria Density of Tape Ketan and Tape Singkong in Bogor

Enzim Amilase Sebagai Komponen Antagonis Bacillus Subtilis B315 Terhadap Ralstonia Solanacearum Kentang

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