SCREENING AND CHARACTERIZATION OF L-GLUTAMINASE PRODUCED BY BACTERIA ISOLATED FROM SANGIHE TALAUD SEA Penapisan dan Karakterisasi L-Glutaminase yang Diproduksi oleh Bakteri dari Perairan Sangihe Talaud
| Collection Location | Archivelago Indonesia Marine Library |
| Edition | Vol 7 No 3, December 2012 |
| Call Number | Koleksi Digital |
| ISBN/ISSN | |
| Author(s) | Ekowati Chasanah Tanti Yulianti Usman Sumo Friend Tambunan |
| Subject(s) | Karya ilmiah Local Content Publikasi Internal Artikel Ilmiah Marine Bacteria Microbial transglutaminase Screening Characterization |
| Classification | NONE |
| Series Title | GMD |
| Language | English |
| Publisher | KKP-Badan Penelitian dan Pengembangan Kelautan dan Perikanan |
| Publishing Year | |
| Publishing Place | 2012 |
| Collation | 115-122 hlm. |
| Abstract/Notes | L-glutaminase (L-glutamine amidohydrolase, EC 3.5.1.2) is a very important enzyme due to its role as flavor enhancer and antileukemic agent. Salt-tolerant L-glutaminase produced by marine bacteria is favorable in food industries. This study describes the screening of L-glutaminase producing marine bacteria from Sangihe-Talaud Sea, North Sulawesi, Indonesia. Screening of L-glutaminase was performed using a liquid medium and identification of selected isolate was performed using molecular-based 16S rDNA. Results showed that there were 7 isolates produced positive results of L-glutaminase, and one of them (II.1 isolate) produced the highest activity, i.e 147.99 U/L, equivalent to the specific activity of 62.32 U/mg. The isolate then selected for further study. Bacterial identification based on 16S rRNA sequencing has revealed that the isolate was 96% similar to Pseudomonas aeruginosa strain CG-T8. Characterization of extracellular L-glutaminase from the II.1 isolate showed that the enzyme worked optimally at temperature of 37-45 °C and pH 7. The enzyme was stable when NaCl solution was added up to 8% and began to decrease on addition of NaCl solution of 16% and 20% with relative activity of 79% and 74%, respectively. The effect of metal ions, e.g Mn 2+ , Mg 2+ , and Co 2+ in the form of chloride salt, were able to increase enzyme activity, whereas the addition of other metal ions (Zn 2+, Fe 3+, and Ca 2+ ) decreased the activity. The molecular weights of L-glutaminase was estimated around 42 kDa and 145 kDa. |
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