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Diversity of Protease-Producing Bacillus spp. From Fresh Indonesian Tempeh Based on 16S rRNA Gene Sequence

HAYATI Journal of Biosciences · Vol. 24 No. 1 (2018)

DOI
10.4308/hjb.24.1.35
ISSN
2086-4094, 1978-3019
Terbit
2018-03-23
Penerbit
Bogor Agricultural University, Indonesia
Bahasa
eng

Abstrak

Tempeh is a type of traditional fermented food in Indonesia. The fermentation can be performed by Rhizopus microsporus as a main microorganism. However, Bacillus spp. is found in abundance in tempeh production. Nevertheless, information regarding the diversity of Bacillus spp. in tempeh production has not been reported yet. Therefore, the aim of this investigation was to study the genetic diversity of Bacillus spp. in tempeh production based on the 16S ribosomal RNA sequence. In this study, about 22 of 24 fresh tempeh from Jakarta, Bogor, and Tangerang were used. A total of 52 protease-producing Bacillus spp. isolates were obtained. Based on 16S ribosomal RNA results, all 52 isolates were identified to be similar to B. pumilus, B. subtilis, B. megaterium, B. licheniformis, B. cereus, B. thuringiensis, B. amyloliquefaciens, Brevibacillus brevis, and Bacillus sp. All the identified isolates were divided into two large clusters: 1) a cluster of B. cereus, B. thuringiensis, Bacillus sp., and B. brevis and 2) a cluster of B. pumilus, B. subtilis, B. megaterium, B. licheniformis, and B. amyloliquefaciens. Information about the Bacillus spp. role in determining the quality of tempeh has not been reported and this is a preliminary study of Bacillus spp. from tempeh.

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  • Universitas Jambi
  • Atma Jaya Catholic University of Indonesia
  • IPB University
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
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Rekan penulisOrganisasiArtikel bersama
Ratni Kumala SariAfiliasi tidak diketahui1
Syauti Alisa RahmaAfiliasi tidak diketahui1
Nurhusna NurhusnaUniversitas Jambi1
Indah MawartiUniversitas Jambi1
Evita AnggereiniUniversitas Jambi1
Risnita RisnitaUniversitas Jambi1
Budi TjahjonoIPB University1
ALINA AKHDIYA RUSMANAAfiliasi tidak diketahui1
ROHANI CINTA BADIA GINTINGAfiliasi tidak diketahui1
ARIS TJAHJOLEKSONOAfiliasi tidak diketahui1
Susan SokaAtma Jaya Catholic University of Indonesia1
Rory Anthony HutagalungAtma Jaya Catholic University of Indonesia1
Clara AssisiAtma Jaya Catholic University of Indonesia1

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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 Protease-Producing Bacillus spp. From Fresh Indonesian Tempeh Based on 16S rRNA Gene Sequence</dc:title>
	<dc:creator xml:lang="en">Barus, Tati</dc:creator>
	<dc:creator xml:lang="en">Wati, Linda</dc:creator>
	<dc:creator xml:lang="en">Melani, .</dc:creator>
	<dc:creator xml:lang="en">Suwanto, Antonius</dc:creator>
	<dc:creator xml:lang="en">Yogiara, .</dc:creator>
	<dc:subject xml:lang="en">Bacillus spp</dc:subject>
	<dc:subject xml:lang="en">protease</dc:subject>
	<dc:subject xml:lang="en">Rhizopus microsporus</dc:subject>
	<dc:subject xml:lang="en">tempeh</dc:subject>
	<dc:description xml:lang="en">Tempeh is a type of traditional fermented food in Indonesia. The fermentation can be performed by Rhizopus microsporus as a main microorganism. However, Bacillus spp. is found in abundance in tempeh production. Nevertheless, information regarding the diversity of Bacillus spp. in tempeh production has not been reported yet. Therefore, the aim of this investigation was to study the genetic diversity of Bacillus spp. in tempeh production based on the 16S ribosomal RNA sequence. In this study, about 22 of 24 fresh tempeh from Jakarta, Bogor, and Tangerang were used. A total of 52 protease-producing Bacillus spp. isolates were obtained. Based on 16S ribosomal RNA results, all 52 isolates were identified to be similar to B. pumilus, B. subtilis, B. megaterium, B. licheniformis, B. cereus, B. thuringiensis, B. amyloliquefaciens, Brevibacillus brevis, and Bacillus sp. All the identified isolates were divided into two large clusters: 1) a cluster of B. cereus, B. thuringiensis, Bacillus sp., and B. brevis and 2) a cluster of B. pumilus, B. subtilis, B. megaterium, B. licheniformis, and B. amyloliquefaciens. Information about the Bacillus spp. role in determining the quality of tempeh has not been reported and this is a preliminary study of Bacillus spp. from tempeh.</dc:description>
	<dc:publisher xml:lang="en">Bogor Agricultural University, Indonesia</dc:publisher>
	<dc:date>2018-03-23</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>http://journal.ipb.ac.id/hayati/article/view/20765</dc:identifier>
	<dc:identifier>10.4308/hjb.24.1.35</dc:identifier>
	<dc:source xml:lang="en">HAYATI Journal of Biosciences; Vol. 24 No. 1 (2017): January 2017; 35</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/20765/14237</dc:relation>
</oai_dc:dc>