Screening of Halophilic Bacteria Producing Protease and Lipase from Fermented Short Mackerel Innards (Tai Pla)
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Abstract
This research aimed to investigate the chemical properties of fermented short mackerel innards samples, and screen for halophilic bacteria producing protease and lipase enzymes. Thirteen samples were collected from the upper southern region of Thailand. Chemical analysis revealed pH values ranging from 4.70 to 5.80, lactic acid content of 3.40 - 4.60%, and salt content of 4.00 - 22.44%. Total 130 bacterial isolates were screened using Nutrient agar medium (NA) supplemented with 5% NaCl. Enzyme activity screening using the agar well diffusion method identified 24 isolates (18.46%) with proteolytic activity on skim milk agar, producing clear zones with diameters of 10.53 - 21.36 mm. Among these protease-producing isolates, 12 also demonstrated lipolytic activity on Tween 20 agar medium, forming white precipitates with diameters of 10.67 - 17.27 mm. Isolate E1-4 exhibited the highest proteolytic and lipolytic activities. Molecular identification based on 16S rRNA gene sequencing exhibited that E1-4 shares 98.11% similarity with Bacillus safensis NBRC 100820. These findings demonstrate that E1-4 represents a promising halophilic bacterium with protease and lipase-producing capabilities, making it a valuable candidate for biotechnological applications
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References
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