scholarly journals ISOLASI DAN KARAKTERISASI AKTIVITAS AMILOGLUKOSIDASE DARI KAPANG ASAL LIMBAH CAIR TAPIOKA

2021 ◽  
Vol 15 (1) ◽  
pp. 122
Author(s):  
Hafsan Hafsan ◽  
Maslan Maslan ◽  
Eka Sukmawaty
Keyword(s):  
Aspergillus Oryzae ◽  
Rhizopus Oryzae ◽  
Ph Optimum ◽  
Penicillium Sp

Penelitian ini bertujuan untuk mengetahui keberadaan isolat kapang dari limbah cair tapioka yang memiliki aktivitas amilolitik dan amiloglikosidase yang dihasilkan kapang tersebut. Parameter penelitian ini adalah indeks amilolitik isolat kapang dengan menggunakan metode pati agar, dan aktivitas amiloglukosidase yang dilakukan dengan metode Somogyi pada suhu dan pH yang ditentukan. Isolat dan aktivitas amiloglukosidase dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa pada limbah cair tapioka berhasil diisolasi kapang penghidrolisis pati sekaligus penghasil amiloglukosidase yang diidentifikasi sebagai Rhizopus oryzae, Aspergillus oryzae, A. niger dan Penicillium sp. Aktivitas amiloglukosidase dari keempat isolat memiliki karakteristik yang berbeda dengan aktivitas tertinggi dihasilkan oleh A. niger dengan pertumbuhan optimum pada suhu 45oC dan eksponen ion hidrogen 4,0; R. oryzae optimum pada suhu 40oC dengan pH 4,5 sedangkan A. oryzae optimum pada suhu 40oC dengan pH 4,0 dan Penicillium sp. yang optimum pada suhu 45oC dengan dua pH optimum yaitu 4,5 dan 5,5.

scholarly journals Cosmeceutical potentials and bioactive compounds of rice bran fermented with single and mix culture of Aspergillus oryzae and Rhizopus oryzae

2017 ◽  
Vol 16 (2) ◽  
pp. 127-134 ◽  
Author(s):  
Dang Lelamurni Abd Razak ◽  
Nur Yuhasliza Abd Rashid ◽  
Anisah Jamaluddin ◽  
Shaiful Adzni Sharifudin ◽  
Ainaa Abd Kahar ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Aspergillus Oryzae ◽  
Rice Bran ◽  
Rhizopus Oryzae

scholarly journals Immobilization of Isolated Lipase From Moldy Copra(Aspergillus Oryzae)

2011 ◽  
Vol 8 (2) ◽  
pp. 896-902
Author(s):  
Seniwati Dali ◽  
A. B. D. Rauf Patong ◽  
M. Noor Jalaluddin ◽  
Pirman ◽  
Baharuddin Hamzah
Keyword(s):  
Thermal Stability ◽  
Aspergillus Oryzae ◽  
Immobilized Lipase ◽  
Optimum Temperature ◽  
Adsorption Method ◽  
Ph Optimum ◽  
Optimum Ph ◽  
Recovery Technique ◽  
Free Lipase

Enzyme immobilization is a recovery technique that has been studied in several years, using support as a media to help enzyme dissolutions to the reaction substrate. Immobilization method used in this study was adsorption method, using specific lipase fromAspergillus oryzae. Lipase was partially purified from the culture supernatant ofAspergillus oryzae. Enzyme was immobilized by adsorbed on silica gel. Studies on free and immobilized lipase systems for determination of optimum pH, optimum temperature, thermal stability and reusability were carried out. The results showed that free lipase had optimum pH 8,2 and optimum temperature 35 °C while the immobilized lipase had optimum 8,2 and optimum temperature 45 °C. The thermal stability of the immobilized lipase, relative to that of the free lipase, was markedly increased. The immobilized lipase can be reused for at least six times.

Aminoacylase from Aspergillus oryzae. Comparison with the Pig Kidney Enzyme

1980 ◽  
Vol 35 (7-8) ◽  
pp. 544-550 ◽  
Author(s):  
Ingrid Gentzen ◽  
Hans-G. Löffler ◽  
Friedh. Schneider
Keyword(s):  
Aspergillus Oryzae ◽  
Gel Electrophoresis ◽  
Polyacrylamide Gel Electrophoresis ◽  
Polyacrylamide Gel ◽  
Kinetic Properties ◽  
Gel Chromatography ◽  
Ph Optimum ◽  
Pig Kidney ◽  
Hydrophobic Amino Acids ◽  
Derivatives Of

Aminoacylase (EC 3.5.1.14) from Aspergillus oryzae was purified from a commercially available crude material by heat treatment, precipitation by polyethyleneimine and ammoniumsulfate, gel chromatography and preparative disc-gel-electrophoresis. The purified product was homogenous as judged by polyacrylamide gel electrophoresis. SDS-gel electrophoresis, polyacrylamide-gel-gradient electrophoresis, gel chromatography and amino acid analysis demonstrated the enzyme to be composed of two subunits with Mr of 36 600. The kinetic properties of the enzyme were studied with chloroacetyl derivatives of alanine, phenylalanine, methionine, leucine, norleucine and tryptophan. The pH optimum of the acylase activity with chloroacetyl-alanine as substrate is at pH 8.5. Acyl derivatives of hydrophobic amino acids are preferred substrates. The enzyme has no dipeptidase activity. Aminoacylase is not inhibited by SH-blocking agents and no SH-groups could be detected with Ellman’s reagent in the native and denatured enzyme. The enzyme activity is insensitive to phenylmethylsulfonyl fluoride and N-α-p-tosylʟ-lysine chloromethyl ketone. The microbial acylase is a zinc metallo enzyme. Metal chelating agents are strong inhibitors; it is further inhibited by Cd2+, Mn2+, Ni2+, Cu2+ and activated by Co2+. The properties of pig kidney and Aspergillus acylase are compared.

A unique post-translational processing of an exo-β-1,3-glucanase of Penicillium sp. KH10 expressed in Aspergillus oryzae

2009 ◽  
Vol 67 (2) ◽  
pp. 126-131 ◽  
Author(s):  
Toshihiko Ooi ◽  
Hirokazu Sato ◽  
Ken’ichiro Matsumoto ◽  
Seiichi Taguchi
Keyword(s):  
Aspergillus Oryzae ◽  
Penicillium Sp

scholarly journals Optimasi produksi diasilgliserol dari crude palm oil menggunakan lipase spesifik 1,3-gliserida dari Rhizopus oryzae TP-2 Optimation of diacylglycerol production from crude palm oil using specific lipase of 1,3-glyceride from Rhizopus oryzae TP-2

2016 ◽  
Vol 79 (1) ◽  
Author(s):  
. SUHARYANTO ◽  
. TRI-PANJI ◽  
Urip PERWITASARI
Keyword(s):  
Diabetes Mellitus ◽  
Palm Oil ◽  
Crude Extract ◽  
Incubation Time ◽  
Rhizopus Oryzae ◽  
High Price ◽  
Crude Palm Oil ◽  
Ph Optimum ◽  
Lipase Enzyme ◽  
Daily Food

AbstractModern lifestyle caused the increasing prevalence ofobesity that precedes degenerative disease such as coronarycardiovascular disease, hypercholesterolemia, stroke, anddiabetes mellitus. Use of healthy oil in the daily food diet couldreduce the risk of the disease. One of healthy oils that proved tobe useful for human health is diacylglycerol (DAG).Unfortunately, production of DAG in Indonesia is hampered bythe relatively high price of the lipase enzyme. To overcome theprovision of costly imported lipase in producing DAG, aresearch was conducted by employing crude extract of lipaseenzyme from an indigenous mold namely Rhizopus oryzaeTP-2. Crude extract of lipase enzyme from mycelium culturefiltrate was freeze dryed and used for crude palm oil (CPO)bioconversion through glycerolysis at various processcondition. The objective of this research was to determineoptimum variable of temperature, incubation time, amount ofsubstrate and pH in producing DAG from CPO using lipase ofR. oryzae TP-2. The reseach result showed that lipase fromR. oryzae TP-2 was proved to be specific at position of 1,3-glyceride as indicated by glycerolysis products i.e DAG/TAGratio 0.48 higher than that of FFA/TAG ratio 0.06. Optimumconditions for glycerolysis were at temperature 37 o C, pH 7,3 g of CPO substrate, and 18 hours of incubation time. DAGyield by this optimum condition reach as much as 20.76 % w/w.The lipase derived from this experiment produced DAG betterthan that of using imported commercially lipase enzyme ofRhizomucor meihei.AbstrakGaya hidup modern telah menyebabkan meningkatnyakasus kegemukan yang berdampak timbulnya berbagaipenyakit degeneratif seperti jantung koroner, hiper-kolesterolemia, stroke dan diabetes mellitus. Penggunaanminyak sehat (healthy oil) sebagai menu diet sehari-hari dapatmengurangi faktor risiko penyakit tersebut. Salah satu jenisminyak sehat yang terbukti berdampak positif pada kesehatanmanusia adalah diasilgliserol (DAG). Sayangnya, produksiDAG di Indonesia terkendala oleh mahalnya enzim lipasespesifik 1,3-gliserida yang masih harus diimpor. Untukmengatasi mahalnya enzim lipase impor dalam produksi DAGdari CPO, penelitian penggunaan ekstrak kasar lipase darikapang lokal Rhizopus oryzae TP-2 telah dilakukan. Ekstrakkasar lipase dari filtrat kultur miselium R. oryzae TP-2dikeringbekukan dan digunakan untuk biokonversi CPOmelalui proses gliserolisis pada berbagai kondisi reaksi.Penelitian bertujuan menetapkan peubah suhu, waktu, jumlahsubstrat dan pH optimum dalam produksi DAG menggunakanlipase dari R. oryzae TP-2. Hasil penelitian menunjukkanbahwa enzim lipase R. oryzae TP-2 bersifat spesifik1,3-gliserida yang ditunjukkan oleh nisbah DAG/TAG, yaitu0,48 lebih besar dari nisbah ALB/TAG yaitu sebesar 0,06.Kondisi optimum untuk gliserolisis CPO adalah waktu inkubasiselama 18 jam, suhu reaksi 37°C, jumlah substrat CPO 3 g, danpH reaksi 7. Hasil DAG pada kondisi optimum gliserolisisadalah 20,76 %. (b/b). Lipase R. oryzae TP-2 yang digunakandalam penelitian ini menghasilkan DAG lebih tinggi dari padalipase impor asal Rhizomucor meihei.

scholarly journals Fermentation profiling of rice wine produced by Aspergillus oryzae KSS2 and Rhizopus oryzae KJJ39 newly isolated from Korean fermentation starter

2021 ◽  
Vol 64 (1) ◽  
Author(s):  
Minjoo Kim ◽  
Jeong-Ah Seo
Keyword(s):  
Aspergillus Oryzae ◽  
Wheat Bran ◽  
Rhizopus Oryzae ◽  
Ph Value ◽  
Soluble Solid Content ◽  
Volatile Acid ◽  
Rice Grain ◽  
Rice Wine ◽  
Total Acid ◽  
Wine Sample

AbstractThe objective of this study was to determine the fermentation characteristics of rice wine produced by koji inoculated with Aspergillus oryzae KSS2 and Rhizopus oryzae KJJ39 on moisturized wheat-bran and rice grain. We also compared rice wine samples produced in this study and three commercial Makgeolli. The alcohol content was about 12% higher in the rice wine samples fermented by wheat-bran koji than in the other samples. In all of the samples, the range of pH value was 3.8–4.6 and the total acid was below 0.5. The soluble solid content was highest in the rice wine sample prepared by the wheat-bran R. oryzae KJJ39 koji (15.5°Brix) and overall relatively higher in the samples with wheat-bran koji than rice koji. The content of reducing sugar was twofold higher in rice wine prepared by koji inoculated with R. oryzae KJJ39 than A. oryzae KSS2. The volatile acid content was higher in rice wine produced by the wheat-bran A. oryzae KSS2 koji than the others. In the analyses of five organic acids, A. oryzae KSS2 was found to produce more malic acid and fumaric acid while R. oryzae KJJ39 to do more citric acid, lactic acid and acetic acid. The rice wine sample prepared with the wheat-bran A. oryzae KSS2 koji contained much higher concentration of sucrose, maltose and amino acids. Comprehensively, the results of fermentation profiling suggest that both A. oryzae KSS2 and R. oryzae KJJ39 can be applied to the production of rice wine as a valuable fungal isolate for fermentation start.

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