Enzyme characterization of lactic acid bacteria isolated from duck excreta

Research (Published online: 20-01-2024)

16. Enzyme characterization of lactic acid bacteria isolated from duck excreta

Dini Dwi Ludfiani, Widya Asmara, and Forita Dyah Arianti

Veterinary World, 17(1): 143-149

Dini Dwi Ludfiani: Research Center for Sustainable Production Systems and Life Cycle Assessment, National Research and Innovation Agency (BRIN), Tangerang Selatan, Indonesia.

Widya Asmara: Department of Microbiology, Faculty of Veterinary Medicine, Universitas Gadjah Mada, Yogyakarta, Indonesia.

Forita Dyah Arianti: Research Center for Sustainable Production Systems and Life Cycle Assessment, National Research and Innovation Agency (BRIN), Tangerang Selatan, Indonesia.

Background and Aim: The production of lignocellulosic biomass waste in the agricultural sector of Indonesia is quite high annually. Utilization of lignocellulosic biomass waste through fermentation technology can be used as feed and biofuel. Fermentation technology requires the involvement of micro-organisms such as bacteria (lactic acid bacteria or LAB). LABs can be isolated from various sources, such as duck excreta. However, there have not been many reports of LAB from duck excreta. The present study aimed to characterize LAB enzymes isolated from duck excreta and obtain LAB enzymes with superior fermentation properties.

Materials and Methods: A total of 11 LAB cultures obtained from duck excreta in Yogyakarta, Indonesia, were tested. Enzyme characterization of each LAB was performed using the API ZYM kit (BioMérieux, Marcy-I’Etoile, France). The bacterial cell suspension was dropped onto the API ZYMTM cupule using a pipette and incubated for 4 h at 37°C. After incubation, ZYM A and ZYM B were dripped onto the API ZYM cupule, and color changes were observed for approximately 10 s under a strong light source.

Results: Esterase activity was moderate for all LABs. The activity of α-chymotrypsin, β-glucuronidase, α-fucosidase, and α-mannosidase was not observed in a total of 10 LAB. The phosphohydrolase and amino peptidase enzyme activity of seven LABs was strong. Only six LAB samples showed protease activity. The glycosyl hydrolase (GH) activity was observed in a total of 8 LAB, while the activity of 2 LAB was strong (Lactococcus lactis subsp. lactis K5 and Lactobacillus brevis M4A).

Conclusion: A total of 2 LABs have superior properties. L. lactis subsp. lactis K5 and L. brevis M4A have a high potential to be used in fermentation. They have the potential for further research, such as their effectiveness in fermentation, lignocellulose hydrolysis, feed additives, molecular characterization to detect specific enzymes, and their specific activities.