Screening of 5’-Phosphodiesterase Producing Bacteria for Food Flavor Enhancer Production
Abstract
The objective of this research was screening of 5 -phosphodiesterase (5 -PDE) producing bacteria from raw fish sauce. Identification of selected bacteria and optimization of the conditions for maximum enzyme production for further application in food flavor enhancer production were examined. Twenty pure bacterial cultures isolated from raw fish sauce were selected for 5 -PDE producing ability on DNase test agar-methyl green medium and Sehgal and Gibbons Complex (SGC) liquid mediumn containing 0-3.0 M NaCl. The results showed that isolate AN 150 could produce the highest 5 - PDE activity. The selected isolate was further identified on the basis of morphological, biochemical and compared 16S rDNA to otherbacteria. It was concluded that isolate AN 150 belonged to Bacillus altitudinis and classified as halophilic bacteria. A halophilic B. altitudinis AN 150 could produce the highest 5 - PDE activity at pH of 6.0 and temperature of 37 in SGC liquid medium containing 1.0 M NaCl. Growth and production of 5 - PDE from B. altitudinis AN 150 in 5.0 L fermenter using SGC liquid medium was investigated. A typical pattern of 5 - PDE production showed that enzyme production was coupled to cell multiplication and the maximum 5 - PDE production of 382.50 unit/ml was observed at 36 hour culture. Researchers have suggested in applying the research results that bacterial enzyme preparation for industrial application should be prepared in dried powder form to possess certain desirable characteristics including long-term stability and easy handling during application in food flavor enhancer production.
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