The proteolytic enzymes produced by bacteria isolated from Malaysian traditional fermented food
Also available in printed version
| المؤلف الرئيسي: | |
|---|---|
| مؤلفون آخرون: | |
| التنسيق: | Master's thesis |
| منشور في: |
Universiti Teknologi Malaysia
2025
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://utmik.utm.my/handle/123456789/100109 |
| Abstract | Abstract here |
| _version_ | 1854975064619876352 |
|---|---|
| author | He Jiahuan |
| author2 | Haryati Jamaluddin, supervisor |
| author_facet | Haryati Jamaluddin, supervisor He Jiahuan |
| author_sort | He Jiahuan |
| description | Also available in printed version |
| format | Master's thesis |
| id | utm-123456789-100109 |
| institution | Universiti Teknologi Malaysia |
| publishDate | 2025 |
| publisher | Universiti Teknologi Malaysia |
| record_format | dspace |
| record_pdf | Abstract |
| spelling | utm-123456789-1001092025-08-20T23:04:03Z The proteolytic enzymes produced by bacteria isolated from Malaysian traditional fermented food He Jiahuan Haryati Jamaluddin, supervisor Biomedical engineering and health science Also available in printed version The aim of this study was to isolate proteolytic enzyme producing bacteria from Malaysian traditional fermented food - Belacan, Tempoyak and Cincalok. After primary isolation and screening, 12 different strains were isolated. T1-T8 from Tempoyak and B1-B4 from Belacan showed good proteolytic activity. T5, T6, T7 and B1 strains were selected for further study due to their good proteolytic activity. Gram staining test and biochemical tests were carried out on each strain. All the 4 strains were gram positive and rod in shape based on gram test, so that all the 4 strains were predicted to belong to bacilli genus and this was confirmed by the biochemical tests which were carried out. The growth profile was plotted for each strain and the specific growth rate for each strain was T5=0.21, T6=0.22, T7= 0.21 and B4= 0.18. The doubling time was T5=3.23, T6=3.16, T7=3.31 and B4=3.83. The optimal temperature for each strain was 37 °C and the optimal pH was 7. The quantitative test of enzyme was done, the enzyme activity from each strain was determined: T5=0.32U/ml, T6=0.24U/ml, T7= 0.29U/ml, B4= 0.28U/ml. The optimal pH for all enzymes was 7 atiff UTM 88 p. Thesis (Sarjana Sains (Bioteknologi)) - Universiti Teknologi Malaysia, 2013 2025-04-10T03:42:23Z 2025-04-10T03:42:23Z 2013 Master's thesis https://utmik.utm.my/handle/123456789/100109 valet-20160321-141731 vital:85102 Closed Access UTM Complete Unpublished application/pdf Universiti Teknologi Malaysia |
| spellingShingle | Biomedical engineering and health science He Jiahuan The proteolytic enzymes produced by bacteria isolated from Malaysian traditional fermented food |
| thesis_level | Master |
| title | The proteolytic enzymes produced by bacteria isolated from Malaysian traditional fermented food |
| title_full | The proteolytic enzymes produced by bacteria isolated from Malaysian traditional fermented food |
| title_fullStr | The proteolytic enzymes produced by bacteria isolated from Malaysian traditional fermented food |
| title_full_unstemmed | The proteolytic enzymes produced by bacteria isolated from Malaysian traditional fermented food |
| title_short | The proteolytic enzymes produced by bacteria isolated from Malaysian traditional fermented food |
| title_sort | proteolytic enzymes produced by bacteria isolated from malaysian traditional fermented food |
| topic | Biomedical engineering and health science |
| url | https://utmik.utm.my/handle/123456789/100109 |
| work_keys_str_mv | AT hejiahuan theproteolyticenzymesproducedbybacteriaisolatedfrommalaysiantraditionalfermentedfood AT hejiahuan proteolyticenzymesproducedbybacteriaisolatedfrommalaysiantraditionalfermentedfood |