Proteolytic activity characterization of bacteria isolated from Malaysian traditional fermented food

Three types of bacteria strains, which are Bacillus sp., Enter ococcus gallinarum and Bacillus thuringiensis have been isolated previously from Malaysian traditional fermented food. The proteolytic activities of the three strains were screened on skim milk agar plate. After 24 hours of incubation at...

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Main Author:	Ismail, Najihah
Format:	Thesis
Language:	English
Published:	2014
Subjects:	R Medicine (General)
Online Access:	http://eprints.utm.my/id/eprint/48794/25/NajihahIsmailMFBME2014.pdf
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spelling	my-utm-ep.487942020-06-24T01:37:16Z Proteolytic activity characterization of bacteria isolated from Malaysian traditional fermented food 2014-07 Ismail, Najihah R Medicine (General) Three types of bacteria strains, which are Bacillus sp., Enter ococcus gallinarum and Bacillus thuringiensis have been isolated previously from Malaysian traditional fermented food. The proteolytic activities of the three strains were screened on skim milk agar plate. After 24 hours of incubation at 37°C, proteolytic activity was observed based on holozone formation on the skim milk agar plate with a diameter of 0, 1.9, and 3.2 cm respectively for Bacillus sp., Enter ococcusgallinarum and Bacillus thuringiensis. The proteolytic activities of all the strains were characterized based on optimum temperature, temperature stability, optimum pH, pH stability, substrate specificity and effect of metal ions towards activity. All three strains showed optimum activity at 50°C. The optimum pH for Bacillus sp. and Bacillus thuringiensis were pH 8.5, while Enterococcus gallinarum showed maximum enzyme activity of 0.068±0.003 U/ml at pH 7.5. The proteolytic activity of the bacteria were stable in the temperature range of 30°C to 50°C and exhibited rapiddecrease in activity when incubated at 60°C for 60 minutes. Proteolytic activity of all strains was stable at a broad pH range from pH 4.5 to pH 10.6. The bacteria strains displayed high activity for casein, gelatin and fibrin but showed very low activity forbovine serum albumin. Proteolytic activity of Bacillus sp. was enhanced by Cu2+,Ca2+, Mg2+, Fe2+ and Zn2+, while the proteolytic activity of Enterococcus gallinarum was only slightly enhanced by Zn2+. 2014-07 Thesis http://eprints.utm.my/id/eprint/48794/ http://eprints.utm.my/id/eprint/48794/25/NajihahIsmailMFBME2014.pdf application/pdf en public http://dms.library.utm.my:8080/vital/access/manager/Repository/vital:83663 masters Universiti Teknologi Malaysia, Faculty of Biosciences and Medical Engineering Faculty of Biosciences and Medical Engineering
institution	Universiti Teknologi Malaysia
collection	UTM Institutional Repository
language	English
topic	R Medicine (General)
spellingShingle	R Medicine (General) Ismail, Najihah Proteolytic activity characterization of bacteria isolated from Malaysian traditional fermented food
description	Three types of bacteria strains, which are Bacillus sp., Enter ococcus gallinarum and Bacillus thuringiensis have been isolated previously from Malaysian traditional fermented food. The proteolytic activities of the three strains were screened on skim milk agar plate. After 24 hours of incubation at 37°C, proteolytic activity was observed based on holozone formation on the skim milk agar plate with a diameter of 0, 1.9, and 3.2 cm respectively for Bacillus sp., Enter ococcusgallinarum and Bacillus thuringiensis. The proteolytic activities of all the strains were characterized based on optimum temperature, temperature stability, optimum pH, pH stability, substrate specificity and effect of metal ions towards activity. All three strains showed optimum activity at 50°C. The optimum pH for Bacillus sp. and Bacillus thuringiensis were pH 8.5, while Enterococcus gallinarum showed maximum enzyme activity of 0.068±0.003 U/ml at pH 7.5. The proteolytic activity of the bacteria were stable in the temperature range of 30°C to 50°C and exhibited rapiddecrease in activity when incubated at 60°C for 60 minutes. Proteolytic activity of all strains was stable at a broad pH range from pH 4.5 to pH 10.6. The bacteria strains displayed high activity for casein, gelatin and fibrin but showed very low activity forbovine serum albumin. Proteolytic activity of Bacillus sp. was enhanced by Cu2+,Ca2+, Mg2+, Fe2+ and Zn2+, while the proteolytic activity of Enterococcus gallinarum was only slightly enhanced by Zn2+.
format	Thesis
qualification_level	Master's degree
author	Ismail, Najihah
author_facet	Ismail, Najihah
author_sort	Ismail, Najihah
title	Proteolytic activity characterization of bacteria isolated from Malaysian traditional fermented food
title_short	Proteolytic activity characterization of bacteria isolated from Malaysian traditional fermented food
title_full	Proteolytic activity characterization of bacteria isolated from Malaysian traditional fermented food
title_fullStr	Proteolytic activity characterization of bacteria isolated from Malaysian traditional fermented food
title_full_unstemmed	Proteolytic activity characterization of bacteria isolated from Malaysian traditional fermented food
title_sort	proteolytic activity characterization of bacteria isolated from malaysian traditional fermented food
granting_institution	Universiti Teknologi Malaysia, Faculty of Biosciences and Medical Engineering
granting_department	Faculty of Biosciences and Medical Engineering
publishDate	2014
url	http://eprints.utm.my/id/eprint/48794/25/NajihahIsmailMFBME2014.pdf
_version_	1747817473523056640

Proteolytic activity characterization of bacteria isolated from Malaysian traditional fermented food

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