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Diversity of Amylase-Producing Bacillus spp. from “Tape” (Fermented Cassava)

HAYATI Journal of Biosciences · Vol. 20 No. 2 (2013)

DOI
10.4308/hjb.20.2.94
ISSN
2086-4094, 1978-3019
Terbit
2013-06-13
Penerbit
Bogor Agricultural University, Indonesia
Bahasa
eng

Abstrak

Fermented cassava or “Tape” is one of traditional Indonesian fermented food. The quality of “Tape” is determined by microorganisms involved during fermentation process. It was reported that Bacillus subtilis determined the quality of cassava “Tape”. The most common way to identify species is by using 16S rRNA gene. This gene contains conserved regions as unique sequence which is relative among species. It has been widely used as a reliable molecular marker for phylogeny identification. Therefore, the aim of this research was to study diversity of amylase-producing Bacillus spp. from “Tape” based on 16S rRNA gene sequences. Bacillus spp. were isolated from “Tape” from several area in Indonesia i.e. Jakarta, Bandung, Cianjur, Subang, Rangkas Bitung, and Kediri. Amplification of 16S rRNA gene used 63f and 1387r primers. This research showed that based on 16S rRNA gene sequences, twenty-six of amylase-producing Bacillus spp. isolates were divided into four groups. All isolates were identified as species either B. megaterium, B. subtilis, B. amyloliquefaciens, or B. thuringiensis.

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  • IPB University
  • Atma Jaya Catholic University of Indonesia
  • Indonesian Institute of Sciences
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Rekan penulisOrganisasiArtikel bersama
Kartini KramadibrataIndonesian Institute of Sciences2
Nampiah SukarnoIPB University2
Sri ListiyowatiIPB University2
Antonius SuwantoIPB University2
Bibiana W. LayIPB University2
IVAN HANJAYAAtma Jaya Catholic University of Indonesia2
JOANITA SADELIAtma Jaya Catholic University of Indonesia2
Irang WahyunantoAfiliasi tidak diketahui1
Diana Elizabeth WaturangiAtma Jaya Catholic University of Indonesia1
Nurita Toruan-MathiusAtma Jaya Catholic University of Indonesia1
Syaiful AnwarIPB University1
Nail Izzatul MaulaniIPB University1
M SubagyaAfiliasi tidak diketahui1
Muhammad Hilman AuliaIPB University1
Rika Indri AstutiIPB University1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/hayati/oai, pertama di-harvest 8 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Diversity of Amylase-Producing Bacillus spp. from “Tape” (Fermented Cassava)</dc:title>
	<dc:creator xml:lang="en">BARUS, TATI</dc:creator>
	<dc:creator xml:lang="en">KRISTANI, AMANDA</dc:creator>
	<dc:creator xml:lang="en">YULANDI, ADI</dc:creator>
	<dc:subject xml:lang="en">Bacillus sp.</dc:subject>
	<dc:subject xml:lang="en">cassava fermentation</dc:subject>
	<dc:subject xml:lang="en">diversity</dc:subject>
	<dc:subject xml:lang="en">amylase</dc:subject>
	<dc:subject xml:lang="en">microbiology</dc:subject>
	<dc:description xml:lang="en">Fermented cassava or “Tape” is one of traditional Indonesian fermented food. The quality of “Tape” is determined by microorganisms involved during fermentation process. It was reported that Bacillus subtilis determined the quality of cassava “Tape”. The most common way to identify species is by using 16S rRNA gene.  This gene contains conserved regions as unique sequence which is relative among species. It has been widely used as a reliable molecular marker for phylogeny identification. Therefore, the aim of this research was to study diversity of amylase-producing Bacillus spp. from “Tape” based on 16S rRNA gene sequences. Bacillus spp. were isolated from “Tape” from several area in Indonesia i.e. Jakarta, Bandung, Cianjur, Subang, Rangkas Bitung, and Kediri. Amplification of 16S rRNA gene used 63f and 1387r primers. This research showed that based on 16S rRNA gene sequences, twenty-six of amylase-producing Bacillus spp. isolates were divided into four groups. All isolates were identified as species either B. megaterium, B. subtilis, B. amyloliquefaciens, or B. thuringiensis.</dc:description>
	<dc:publisher xml:lang="en">Bogor Agricultural University, Indonesia</dc:publisher>
	<dc:date>2013-06-13</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>http://journal.ipb.ac.id/hayati/article/view/6873</dc:identifier>
	<dc:identifier>10.4308/hjb.20.2.94</dc:identifier>
	<dc:source xml:lang="en">HAYATI Journal of Biosciences; Vol. 20 No. 2 (2013): June 2013; 94</dc:source>
	<dc:source>2086-4094</dc:source>
	<dc:source>1978-3019</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>http://journal.ipb.ac.id/hayati/article/view/6873/5277</dc:relation>
</oai_dc:dc>