Isolation and Molecular Identification of Chitinolytic Bacteria from Ronto
Ronto is a traditional food from South Kalimantan made of processed rebon shrimp. The production of Ronto relies on the fermentation process done by various types of microorganisms, especially bacteria. With shrimp as the main ingredient, Ronto has a high salt concentration and low pH level. Therefo...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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EDP Sciences
2020-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/07/e3sconf_ismfr20_03030.pdf |
| _version_ | 1818454411693785088 |
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| author | Haryogya Aziza Mahdania Ustadi |
| author_facet | Haryogya Aziza Mahdania Ustadi |
| author_sort | Haryogya Aziza Mahdania |
| collection | DOAJ |
| description | Ronto is a traditional food from South Kalimantan made of processed rebon shrimp. The production of Ronto relies on the fermentation process done by various types of microorganisms, especially bacteria. With shrimp as the main ingredient, Ronto has a high salt concentration and low pH level. Therefore, there is a potential in the exploration of chitinolytic bacteria with specific characteristics in Ronto. This study aimed to isolate and identify chitinolytic bacteria in Ronto. Ronto that was used in this experiment had a pH of 5. The isolation of chitinolytic bacteria using chitin agar obtained 10 isolates, namely RNT1, RNT2, RNT4, RNT5, RNT6, RNT7, RNT8, RNT9, RNT10, and RNT11. The chitinolytic index of these isolates ranged from 1.1 to 2.8. The highest chitinolytic index was shown by isolate RNT8. Molecular identification using a partial 16s rRNA gene shows that all isolates were similar to Bacillus sp. |
| first_indexed | 2024-12-14T21:54:27Z |
| format | Article |
| id | doaj.art-58d08178b0ff44b4a660dc7dac189eae |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-12-14T21:54:27Z |
| publishDate | 2020-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-58d08178b0ff44b4a660dc7dac189eae2022-12-21T22:46:10ZengEDP SciencesE3S Web of Conferences2267-12422020-01-011470303010.1051/e3sconf/202014703030e3sconf_ismfr20_03030Isolation and Molecular Identification of Chitinolytic Bacteria from RontoHaryogya Aziza MahdaniaUstadiRonto is a traditional food from South Kalimantan made of processed rebon shrimp. The production of Ronto relies on the fermentation process done by various types of microorganisms, especially bacteria. With shrimp as the main ingredient, Ronto has a high salt concentration and low pH level. Therefore, there is a potential in the exploration of chitinolytic bacteria with specific characteristics in Ronto. This study aimed to isolate and identify chitinolytic bacteria in Ronto. Ronto that was used in this experiment had a pH of 5. The isolation of chitinolytic bacteria using chitin agar obtained 10 isolates, namely RNT1, RNT2, RNT4, RNT5, RNT6, RNT7, RNT8, RNT9, RNT10, and RNT11. The chitinolytic index of these isolates ranged from 1.1 to 2.8. The highest chitinolytic index was shown by isolate RNT8. Molecular identification using a partial 16s rRNA gene shows that all isolates were similar to Bacillus sp.https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/07/e3sconf_ismfr20_03030.pdf |
| spellingShingle | Haryogya Aziza Mahdania Ustadi Isolation and Molecular Identification of Chitinolytic Bacteria from Ronto E3S Web of Conferences |
| title | Isolation and Molecular Identification of Chitinolytic Bacteria from Ronto |
| title_full | Isolation and Molecular Identification of Chitinolytic Bacteria from Ronto |
| title_fullStr | Isolation and Molecular Identification of Chitinolytic Bacteria from Ronto |
| title_full_unstemmed | Isolation and Molecular Identification of Chitinolytic Bacteria from Ronto |
| title_short | Isolation and Molecular Identification of Chitinolytic Bacteria from Ronto |
| title_sort | isolation and molecular identification of chitinolytic bacteria from ronto |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/07/e3sconf_ismfr20_03030.pdf |
| work_keys_str_mv | AT haryogyaazizamahdania isolationandmolecularidentificationofchitinolyticbacteriafromronto AT ustadi isolationandmolecularidentificationofchitinolyticbacteriafromronto |