Proteolytic activity characterization of bacteria isolated from Malaysian traditional fermented food
Also available in printed version : QP609.P78 N35 2014 raf
| 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/123456789/104198 |
| Abstract | Abstract here |
| _version_ | 1854975096285822976 |
|---|---|
| author | Najihah Ismail |
| author2 | Haryati Jamaluddin, supervisor |
| author_facet | Haryati Jamaluddin, supervisor Najihah Ismail |
| author_sort | Najihah Ismail |
| description | Also available in printed version : QP609.P78 N35 2014 raf |
| format | Master's thesis |
| id | utm-123456789-104198 |
| institution | Universiti Teknologi Malaysia |
| publishDate | 2025 |
| publisher | Universiti Teknologi Malaysia |
| record_format | dspace |
| record_pdf | Abstract |
| spelling | utm-123456789-1041982025-08-21T08:22:51Z Proteolytic activity characterization of bacteria isolated from Malaysian traditional fermented food Najihah Ismail Haryati Jamaluddin, supervisor Proteolytic enzymes Also available in printed version : QP609.P78 N35 2014 raf Three types of bacteria strains, which are Bacillus sp., Enterococcus gallinarum and Bacillus thuringiensis have been isolated previously from Malaysian traditional fermented food. The proteolytic activities of the three strains were screened on skim milk agar plate. After 24 hours of incubation at 37°C, proteolytic activity was observed based on holozone formation on the skim milk agar plate with a diameter of 0, 1.9, and 3.2 cm respectively for Bacillus sp., Enterococcus gallinarum and Bacillus thuringiensis. The proteolytic activities of all the strains were characterized based on optimum temperature, temperature stability, optimum pH, pH stability, substrate specificity and effect of metal ions towards activity. All three strains showed optimum activity at 50°C. The optimum pH for Bacillus sp. and Bacillus thuringiensis were pH 8.5, while Enterococcus gallinarum showed maximum enzyme activity of 0.068±0.003 U/ml at pH 7.5. The proteolytic activity of the bacteria were stable in the temperature range of 30°C to 50°C and exhibited rapid decrease in activity when incubated at 60°C for 60 minutes. Proteolytic activity of all strains was stable at a broad pH range from pH 4.5 to pH 10.6. The bacteria strains displayed high activity for casein, gelatin and fibrin but showed very low activity for bovine serum albumin. Proteolytic activity of Bacillus sp. was enhanced by Cu2+, Ca2+, Mg2+, Fe2+ and Zn2+, while the proteolytic activity of Enterococcus gallinarum was only slightly enhanced by Zn2+ zulaihi UTM 79 p. Thesis (Sarjana Sains (Bioteknologi)) - Universiti Teknologi Malaysia, 2014 2025-04-10T07:12:17Z 2025-04-10T07:12:17Z 2014 Master's thesis https://utmik.utm.my/handle/123456789/104198 valet-20160214-08106 vital:83663 Closed Access UTM Complete Unpublished application/pdf Universiti Teknologi Malaysia |
| spellingShingle | Proteolytic enzymes Najihah Ismail Proteolytic activity characterization of bacteria isolated from Malaysian traditional fermented food |
| thesis_level | Master |
| title | Proteolytic activity characterization of bacteria isolated from Malaysian traditional fermented food |
| title_full | Proteolytic activity characterization of bacteria isolated from Malaysian traditional fermented food |
| title_fullStr | Proteolytic activity characterization of bacteria isolated from Malaysian traditional fermented food |
| title_full_unstemmed | Proteolytic activity characterization of bacteria isolated from Malaysian traditional fermented food |
| title_short | Proteolytic activity characterization of bacteria isolated from Malaysian traditional fermented food |
| title_sort | proteolytic activity characterization of bacteria isolated from malaysian traditional fermented food |
| topic | Proteolytic enzymes |
| url | https://utmik.utm.my/handle/123456789/104198 |
| work_keys_str_mv | AT najihahismail proteolyticactivitycharacterizationofbacteriaisolatedfrommalaysiantraditionalfermentedfood |