{"title":"陶科纤维蛋白溶菌的筛选与鉴定","authors":"Eni Setyawati, Toto Poernomo, Sudjarwo Sudjarwo","doi":"10.20473/bikfar.v9i2.42707","DOIUrl":null,"url":null,"abstract":"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.","PeriodicalId":8835,"journal":{"name":"Berkala Ilmiah Kimia Farmasi","volume":"7 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Screening And Identification of Fibrinolytic Bacteria From Tauco\",\"authors\":\"Eni Setyawati, Toto Poernomo, Sudjarwo Sudjarwo\",\"doi\":\"10.20473/bikfar.v9i2.42707\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"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.\",\"PeriodicalId\":8835,\"journal\":{\"name\":\"Berkala Ilmiah Kimia Farmasi\",\"volume\":\"7 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Berkala Ilmiah Kimia Farmasi\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.20473/bikfar.v9i2.42707\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Berkala Ilmiah Kimia Farmasi","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.20473/bikfar.v9i2.42707","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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.