Potential Isolates Characterization of Thermophilic Bacteria from Hot Springs and Waste Agricultural Production in Subang District Area

2nd International Conference on Natural Products and Bioresource Sciences - 2018

生物科学;生态环境科学

Agustina, W.^1 ; Rahman, T.^1 ; Ratnawati, L.^1 ; Sriharti^1 ; Salim, T.^1 ; Nursyahbani, I.^2

Center for Appropriate Technology Development, Indonesian Institute of Sciences, Jl. K.S. Tubun No. 5, Subang, Indonesia^1

State Islamic University (UIN) of Sunan Gunung Djati, Jalan A.H. Nasution No. 105, Bandung, Indonesia^2

关键词: Aerobic and anaerobic conditions;    Agricultural productions;    Anaerobic fermentation;    cellulolytic;    Congo red;    Ethanol production;    Thermophilic bacteria;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/251/1/012006/pdf
DOI  :  10.1088/1755-1315/251/1/012006

来源: IOP

【 摘 要 】

The characterization of local thermophilic bacteria originated from hot spring and agricultural waste production have been done. The purposes of this research were to study the morphology colony of isolates, cellulolytic activity, potency to produce ethanol, and other characteristics of thermophilic bacteria. The method used was involved morphology isolates characterization, cellulolytic activity testing, trials ethanol production in an aerobic and anaerobic condition, and characterization of fermented media covered pH, the decreasing of sugar, and titrated acid. The isolates used in this research were coded by B1,B2, B3, C2, C5, N1 and J2. The result of this research was known the isolates characteristic covered form, size, color and margin. Cellulolytic activity test showed that isolate of B2, C2, and C5 was positive when tested by congo red dye and only B2 isolate was positive when tested by I-KI 3% dye. Aerobic and anaerobic fermentation did not show the capabilities of isolates to produce ethanol. The characteristic of anaerobic fermented media shown the decrease of pH number from 7.16 to about 4.43 to 4.49, the decrease of reduced sugar to about 1.02 to 24.43%, the remaining glucose, and xylose in the medium respectively were about 3.45 to 4.07% and 3.40 to 3.99%. The titrated acid as lactic acid is about 0.16 to 0.18%.