Isolats Bakteri Indigenous Penghasil Milk-Clotting Protease untuk Fermentasi Keju

Abstract

The aims of this research is to isolation of bacteria that potential to produce of milk clotting protease enzymes from fermented food that will be used as a substitute for rennet in cheese making. 1here are five food fermentations such as tauco, tempeh, red oncom, sticky tape, and pickled mustard greens that are used as a source for isolation of bacteria that could produce milk clotting protease. 1he results obtained four isolates proteolytic bacteria from two fermented food samples, three isolates bacteria from tauco (TCN 1, TCN 2, TCN 3) and one isolate from pickled mustard greens (DSN I). Based on 16S rDNA, these isolates were identified as Bacillus sp. Bacterial isolate TCN 1 has a milk clotting activity of 29.17 U/mL, whereas bacteria isolates of TCN 2, TCN 3 and DSN 1 have activities of 70 U/mL achieved at the 24 hours incubation, respectively. The proteolytic activities of bacteria isolates TCN 1, TCN 2, TCN 3 and DSN 1 at the 24 hours fermentation process were 0.0117 U/mL, 0.0021 U/mL, 0.0150 U/mL, and 0.200 U/mL, respectively. The ratio of milk clotting protease activity and the proteolytic activity for bacteria isolates TCN 1, TCN 2, TCN 3 and DSN respectively were 5402, 175000, 7292, and 3333. This showed that the enzyme from bacterial isolates TCN 2 can be used as an alternative to rennin in cheese making