陶科纤维蛋白溶菌的筛选与鉴定

Eni Setyawati, Toto Poernomo, Sudjarwo Sudjarwo
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摘要

陶科是印度尼西亚的一种传统发酵食品。Tauco是由大豆酱加工而成的,味道咸,通常呈黄色和黑色。通常,牛油被用作各种日常菜肴的香料或调味料。本研究旨在发现并鉴定在陶科中产生纤维蛋白溶酶的细菌。本研究中使用的样本来自六个不同的制造商。在这项研究中必须进行两项测试:脱脂牛奶Aga的蛋白质水解测试和纤维蛋白板测试。用于获得产生细菌的纤维蛋白溶酶的两种测试都是细菌宏观鉴定,革兰氏染色和16SrRNA测序。在蛋白水解试验中,将样品用0.9%至10-7 NaCl稀释后接种于琼脂乳质培养基上,在37℃下孵育24个样品,样品的蛋白水解活性表现为细菌周围形成清晰的区域。17株蛋白水解菌在37℃孵育24小时后用于纤维蛋白板。所有的溶蛋白菌都有纤溶活性,其中TC4a分离菌的纤溶指数最高,为3,46。此外,通过16S rRNA基因测序对TC4a细菌进行了基因典型鉴定。根据陶科鉴定结果,发现陶科样品TC4a中强烈产生纤溶酶的细菌与蜡样芽孢杆菌TC4a相似。
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Screening And Identification of Fibrinolytic Bacteria From Tauco
Tauco is one kind of traditional fermented food from Indonesia. Tauco is processed from soybean paste with a salty taste andcommonly has yellow and black color. Generally, tauco is used as spice or seasoning in various daily dishes. The study aimsto find and identify the bacteria that produced fibrinolytic enzymes in tauco. The sample used in this research is tauco from sixdifferent manufacturers. Two tests have to do in this study: a proteolytic test of the Skim Milk Aga and a fibrin plate test. Bothtests used to gain the bacteria-producing fibrinolytic enzyme are Bacteria identified macroscopically, gram staining, and 16SrRNA sequencing. In the proteolytic test, the sample was diluted with 0.9% to 10-7 NaCl and then inoculated on Agar MilkSkm medium, incubated at 37ºC for 24 samples have a proteolytic activity that shown by the formation of clear zones aroundbacteria. 17 isolates of proteolytic bacteria were incubated at 37ºC for 24 hours and then used for the fibrin plates. All proteolyticbacteria produce fibrinolytic activity, the most extensive fibrinolytic index in TC4a isolate of 3,46. Furthermore, TC4a bacteriawere genotypically identified by sequencing the 16S rRNA gene. According to the result of tauco identification, it is found thatthe bacteria that strongly produce fibrinolytic enzymes in tauco sample TC4a is similar to Bacillus cereus TC4a.
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