Isolation and identification of phytate-degrading yeast from traditional fermented food

Abstract. Suryani AE, Anggraeni AS, Istiqomah L, Damayanti E, Karimy MF. 2021. Isolation and identification of phytate-degrading yeast from traditional fermented food. Biodiversitas 22: 866-873. Application of phytase (myo-inositol hexakisphosphate phosphohydrolase) to catalyze the release of phosph...

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Autores principales:	Ade Erma Suryani, AYU SEPTI ANGGRAENI, LUSTY ISTIQOMAH, EMA DAMAYANTI, MOHAMMAD FAIZ KARIMY
Formato:	article
Lenguaje:	EN
Publicado:	MBI & UNS Solo 2021
Materias:	isolation, phytate-degrading yeast, traditional fermented food Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/06ffffb4e2e9495ca0589d3c0aadb4a8
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spelling	oai:doaj.org-article:06ffffb4e2e9495ca0589d3c0aadb4a82021-11-22T00:54:56ZIsolation and identification of phytate-degrading yeast from traditional fermented food1412-033X2085-472210.13057/biodiv/d220241https://doaj.org/article/06ffffb4e2e9495ca0589d3c0aadb4a82021-01-01T00:00:00Zhttps://smujo.id/biodiv/article/view/7371https://doaj.org/toc/1412-033Xhttps://doaj.org/toc/2085-4722Abstract. Suryani AE, Anggraeni AS, Istiqomah L, Damayanti E, Karimy MF. 2021. Isolation and identification of phytate-degrading yeast from traditional fermented food. Biodiversitas 22: 866-873. Application of phytase (myo-inositol hexakisphosphate phosphohydrolase) to catalyze the release of phosphate from phytates contained on grain-based feed has been used widely in poultry feed industry. In this study, yeast as phytase producer from traditional fermented food was isolated, screened and identified their morphological, biochemical, and molecular characteristics. Production of extracellular phytase from yeast was quantified using spectrophotometer. The results showed that among 8 yeast isolates that had phytase activity, there were two isolates with the highest phytase activity and specific activity which were TKd3 isolate (6.57 U/mL and 54.230 U/mg) and GF1 (6.07 U/mL and 53.68 U/mg). Morphological identification using Scanning Electron Microscope revealed that TKd3 cells isolated from soybean tempeh had an elongated oval cell structure, whereas the GF1 isolated from fresh gatot had a rounder cell structure. TKd3 isolate with accession number MW131530 had homology with Candida tropicalis ATCC 750 28S rRNA with 99.83% similarity and GF1 isolate with accession number MW131531 had homology with Candida tropicalis ATCC 750 28S rRNA with 100% similarity. It could be concluded that C. tropicalis yeast from traditional fermented food produced the extracellular phytase for further use of phytase in poultry feed additive.Ade Erma SuryaniAYU SEPTI ANGGRAENILUSTY ISTIQOMAHEMA DAMAYANTIMOHAMMAD FAIZ KARIMYMBI & UNS Soloarticleisolation, phytate-degrading yeast, traditional fermented foodBiology (General)QH301-705.5ENBiodiversitas, Vol 22, Iss 2 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	isolation, phytate-degrading yeast, traditional fermented food Biology (General) QH301-705.5
spellingShingle	isolation, phytate-degrading yeast, traditional fermented food Biology (General) QH301-705.5 Ade Erma Suryani AYU SEPTI ANGGRAENI LUSTY ISTIQOMAH EMA DAMAYANTI MOHAMMAD FAIZ KARIMY Isolation and identification of phytate-degrading yeast from traditional fermented food
description	Abstract. Suryani AE, Anggraeni AS, Istiqomah L, Damayanti E, Karimy MF. 2021. Isolation and identification of phytate-degrading yeast from traditional fermented food. Biodiversitas 22: 866-873. Application of phytase (myo-inositol hexakisphosphate phosphohydrolase) to catalyze the release of phosphate from phytates contained on grain-based feed has been used widely in poultry feed industry. In this study, yeast as phytase producer from traditional fermented food was isolated, screened and identified their morphological, biochemical, and molecular characteristics. Production of extracellular phytase from yeast was quantified using spectrophotometer. The results showed that among 8 yeast isolates that had phytase activity, there were two isolates with the highest phytase activity and specific activity which were TKd3 isolate (6.57 U/mL and 54.230 U/mg) and GF1 (6.07 U/mL and 53.68 U/mg). Morphological identification using Scanning Electron Microscope revealed that TKd3 cells isolated from soybean tempeh had an elongated oval cell structure, whereas the GF1 isolated from fresh gatot had a rounder cell structure. TKd3 isolate with accession number MW131530 had homology with Candida tropicalis ATCC 750 28S rRNA with 99.83% similarity and GF1 isolate with accession number MW131531 had homology with Candida tropicalis ATCC 750 28S rRNA with 100% similarity. It could be concluded that C. tropicalis yeast from traditional fermented food produced the extracellular phytase for further use of phytase in poultry feed additive.
format	article
author	Ade Erma Suryani AYU SEPTI ANGGRAENI LUSTY ISTIQOMAH EMA DAMAYANTI MOHAMMAD FAIZ KARIMY
author_facet	Ade Erma Suryani AYU SEPTI ANGGRAENI LUSTY ISTIQOMAH EMA DAMAYANTI MOHAMMAD FAIZ KARIMY
author_sort	Ade Erma Suryani
title	Isolation and identification of phytate-degrading yeast from traditional fermented food
title_short	Isolation and identification of phytate-degrading yeast from traditional fermented food
title_full	Isolation and identification of phytate-degrading yeast from traditional fermented food
title_fullStr	Isolation and identification of phytate-degrading yeast from traditional fermented food
title_full_unstemmed	Isolation and identification of phytate-degrading yeast from traditional fermented food
title_sort	isolation and identification of phytate-degrading yeast from traditional fermented food
publisher	MBI & UNS Solo
publishDate	2021
url	https://doaj.org/article/06ffffb4e2e9495ca0589d3c0aadb4a8
work_keys_str_mv	AT adeermasuryani isolationandidentificationofphytatedegradingyeastfromtraditionalfermentedfood AT ayuseptianggraeni isolationandidentificationofphytatedegradingyeastfromtraditionalfermentedfood AT lustyistiqomah isolationandidentificationofphytatedegradingyeastfromtraditionalfermentedfood AT emadamayanti isolationandidentificationofphytatedegradingyeastfromtraditionalfermentedfood AT mohammadfaizkarimy isolationandidentificationofphytatedegradingyeastfromtraditionalfermentedfood
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Isolation and identification of phytate-degrading yeast from traditional fermented food

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