Thesis

Isolation and Qualitative Characterization of Protease Producing Tetragenococcus Halophilus as a Potential Starter Culture for Soy Sauce Moromi Fermentation

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Tetragenococcus halophilus is a lac????c acid bacteria (LAB), which plays an important role in moromi
fermenta????on of soy sauce produc????on process to improve the soy sauce flavor and aroma
characteris????cs. The proteoly????c ac????vity from T. halophilus serves as an important factor to speed up
the fermenta????on process, hence improving the produc????vity of soy sauce produc????on. T. halophilus
was found to inhabit food fermented products with high salt concentra????on However, the isolates of
high protease ac????vity of T. halophilus have not yet been obtained, and due to its importance, the
starter culture of high protease ac????vity of T. halophilus is needed. Therefore, this study wants to
isolate and iden????fy T. halophilus from various high salt fermented food products, and to qualita????vely
characterize the protease from T. halophilus isolates. This study was done by conduc????ng isola????on
media prepara????on, sample inocula????on from various high salt fermented food products (two and four
weeks fermented raw soy sauce moromi , tradi????onally produced shrimp paste from tradi????onal factory
in Jakarta and homemade factory in Jember, and a tradi????onally produced anchovy paste),
iden????fica????on of isolates, purifica????on of iden????fied isolates of presump????ve T. halophilus ,
characterizing the protease producing isolates qualita????vely, and molecularly iden????fied the protease
producing isolates. Total of 21 isolates were successfully obtained and iden????fied as presump????ve T.
halophilus . Seven isolates were obtained as presump????ve protease producing T. halophilus with
higher protease ac????vity than B. sub

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Detail Information

Series Title

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Call Number

BT 22-016

Publisher

i3L, Jakarta : i3L, Jakarta., 2022

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Tetragenococcus halophilus
Microbial Isolation
Microbial Identification
Protease
Soy Sauce Moromi

Specific Detail Info

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Statement of Responsibility

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