Exploration of amylase-producing bacteria from eco-enzymes made from vegetable and fruit waste
DOI:
https://doi.org/10.30862/inornatus.v6i1.997Keywords:
Amylolytic index, bacterial isolation, eco-enzyme, organic wasteAbstract
An ecoenzyme solution obtained from the fermentation of organic materials using a mixture of water and sugar is recognized as a sustainable alternative for organic waste management. In addition to reducing the accumulation of organic waste, this fermentation product also has the potential to serve as a habitat for various types of microorganisms that can be utilized as producers of industrially valuable enzymes. One enzyme that plays a crucial role is amylase, as its applications are extensive across the food, textile, and bioenergy production industries. This study was conducted to isolate amylase-producing bacteria from an ecoenzyme solution derived from a mixture of fruit and vegetable waste, while also analyzing the amylolytic index of the successfully isolated strains. This study employed a quantitative approach. Bacterial isolation was conducted using the pour plate technique on Nutrient Agar media, followed by qualitative screening of amylolytic activity on Soluble Starch Agar (SSA) medium using iodine solution. The amylolytic index was calculated based on the ratio between the diameter of the clear zone and the diameter of the bacterial colony. The findings revealed that 14 bacterial isolates were successfully obtained from the eco-enzyme solution. Among these isolates, 10 demonstrated positive amylolytic activity characterized by the formation of clear zones surrounding the colonies, while 4 isolates showed no amylolytic activity. The highest amylolytic index was observed in isolate CP82 with a value of 2.33. Overall, the results indicate that eco-enzyme solutions produced from mixed vegetable and fruit waste possess considerable potential as a source of amylase-producing bacteria.
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