Isolation and production of proteases from bacteria isolate from Bekasam and Rusip (Traditional Food from South Sumatera, Indonesia)
1 Study Program of Fisheries Product Technology, Faculty of Agriculture, Universitas Sriwijaya, Indonesia.
2 Study Program of Soil Sciences, Faculty of Agriculture, Universitas Sriwijaya, Indonesia.
Research Article
World Journal of Advanced Research and Reviews, 2024, 21(03), 1719–1724
Publication history:
Received on 14 January 2024; revised on 20 March 2024; accepted on 22 March 2024
Abstract:
The research aims to assay enzyme activity of bacteria from traditional fermentation product (bekasam and rusip). The bacteria were inoculated in skim milk agar (SMA), and will produce clear zone. The best isolates from 9 isolates of bekasam and 9 isolates from rusip will be choosen, and the best result from bekasam and rusip were A3K2 and B3K2, respectively. Index proteolitic of A3K2 and B3K2 isolates were 10.0 and 7.0, respectively. Optimum time production of protease from A3K2 and B3K2 were 16 h and 32 h, respectively.
Keywords:
Bekasam; Isolation; Production; Protease; Rusip
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Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0