Novelties of laccase enzyme from bacteria of sago waste

Abstract

Indonesia’s sago industry yielded around 400 thousand tons per year, which was the second largest producer in the world. The Weaknesses of Indonesiansago, in term of its quality, included a brownish color, unpleasant odor and soft texture. All of those characteristics can be corrected by addition of Laccase enzyme. Wet sago still contains natural microbes that can be used as a source of beneficial germplasm of bacteria and fungi. In this study, conventional method for isolating bacteria was performed. Conventional isolation technique obtained 26 isolates from sago. It, then, followed by biochemical analysis to obtain 5 isolates of putative bacteria candidate for bioleaching. The sequencing result indicated 3 potential bacteria, which generate laccase enzymes, namely Lactobacillus plantarum (2) and Lactobacillus brevis (1). Isolated bacteria, then, were fermented in the 500 mL flask and followed with laccase activity analysis with adding guaiacol as substrate and read using spectrophotometer, resulted in 64 U/L, 54 U/L, and 202 U/L, respectively. In conclusion, Laccase enzyme, produced from food grade endogenous sago species, might likely improve the quality of sago starch, which leads to increase the broader utilization of sago starch.