Isolation and Characterization of Indigenous Bacteria Producing Amylase Enzymes from Sago Starch with Potential for Liquid Sugar Production

¹ Master Biology Program, Wageningen University and Research, Wageningen, The Netherlands.
² Faculty of Mathematics and Natural Sciences, Universitas Papua, Manokwari, Indonesia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Sago (Metroxylon sp.) is a carbohydrate producing plant that important in eastern Indonesia, and its starch can be hydrolysed to produce alternative sweeteners. The objective of this research is to isolate and characterize indigenous bacteria producing amylase enzymes from sago starch and to test the ability of indigenous bacteria producing amylase enzymes to hydrolyze sago starch into liquid sugar. The methods used to characterize indigenous bacteria producing amylase enzymes from sago starch and their ability to hydrolyze sago starch into liquid sugar was tested based on the results of sago starch hydrolysis, gelatinase liquid sugar, and the Seliwanoff and Benedict tests. The research results from the sago samples yielded 11 isolates producing amylase enzymes and showing potential for producing liquid sugar, particularly in IA 5, IA 9, IA 10, and IA 11, which have high reducing sugar concentration values. Among the 11 indigenous bacterial isolates producing amylase enzymes that were tested, the characteristics of isolates IA 1, IA 3, and IA 7 were identified as belonging to the genus Clostridium, while isolates IA 2, IA 4, IA 5, IA 6, IA 8, IA 9, IA 10, and IA 11 were identified as belonging to the genus Bacillus.