ISSN: 0973-7510

E-ISSN: 2581-690X

Research Article | Open Access
Andry Pratama1,2 , Jajang Gumilar2, Wendry S. Putranto2 and Yaya Rukayadi3
1Doctoral Program of Animal Science, Animal Husbandry Faculty, Universitas Padjadjaran, Indonesia.
2Department of Animal Product Technology, Animal Husbandry Faculty, Universitas Padjadjaran, Indonesia.
3Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia.
Article Number: 9176 | © The Author(s). 2024
J Pure Appl Microbiol. 2024;18(3):1566-1579. https://doi.org/10.22207/JPAM.18.3.06
Received: 08 December 2023 | Accepted: 23 May 2024 | Published online: 12 July 2024
Issue online: September 2024
Abstract

Various microorganisms can grow in egg-based food products, and yeast is among the microorganisms that thrive in egg products. Yeasts naturally produce large enzymes by breaking down organic materials during growth. Yeast has a great biotechnological potential owing to its extracellular enzymatic activity. Therefore, it is important to study yeast species, especially those from food sources and the environment. Protease production and activity are affected by various factors such as temperature, time, and pH.  In this study, 47 yeast isolates were identified and purified from traditionally processed Indonesian duck eggs via repeated sub-culturing and quadrant streaking. Screening of the yeast isolates on skim milk agar medium showed that 23 isolates exerted proteolytic activity, whereas the remaining 25 did not.  Yeast isolates with proteolytic capabilities belonged to the Saccharomyces, Pichia, and Candida genera. The highest protease activities were observed in isolates TA-17 and TPi-08, with activity values of 0.618 and 0.098 U/mL, respectively.

Keywords

Identification, Isolation, Characteristics, Duck Eggs, Yeast Isolates

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© The Author(s) 2024. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.