Transglutaminase (TGase) which catalyzes the formation of inter and intra molecular ε-(λ-glutamyl)lysine (GL) crosslinks, plays an important role in surimi production. The surimi-based products as well as processed minced fish products are being popular in Indonesia which is produced from various type of fish. These products usually require good gel strength which commonly be produced from fresh demersal fish. Since the endogenous fish TGase reduces quickly after catching and is almost completely destroyed by freezing, the exogenous TGase may be apply to improve the gel forming ability of fish. Microbial transglutaminase (MTGase) can thus be used to increase the gel properties. In this research, a total of 178 Streptomyces strains from various environment were screened and selected based on their ability to produce MTGase. Strain TTA 02 SDS 14 was then selected to further study. In order to optimize the MTGase activity, the enzyme was produced in six formulas media referring to six different publications, designated as media A; B; C; D ; E and F. The result showed that the highest MTGase activity was produced from medium B containing of pepton 1,5%; MgSO4.7H20 0,1%; KH2PO4 0,5%; Na2HPO4 0,5%; soybean powder 2%, potato starch 2% and glucose 1,5%. The MTGase activity reached the highest in the incubation time of 4 days, with the activity of 1.45 U/mL.
MICROBIAL TRANSGLUTAMINASE OF INDONESIAN Streptomyces sp. : Screening and Production in several media
