PENGARUH PENAMBAHAN MOLASE DAN AMPAS TAHU DALAM FERMENTASI Saccharopolyspora erythraea BM1/A13 pada PRODUKSI ERITROMISIN

• Main Authors: , ADY KURNIAWAN, , Dr. Pudjono, SU, Apt.
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2013
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/127588/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=67849
• Institution: Universitas Gadjah Mada

Erythromycin is a macrolide group antibiotic that producted from many different microorganism such as Streptomyces sp, that can inhibit the protein synthesis in microorganism. In fermentation, media required materials such as sugars, proteins, vitamins and also spesific precursors so that fermentation can be done perfectly. The selection of proper and cheap media can make the cost of production become lower. The purpose of this research is to look for the addition ingredients from the fermentation so that can produce erythromycin antibiotic more optimal but with low price. The first step in this research was regeneration of Saccharopolyspora erythraea BM1/A13, and after that was culture inoculation. The second step was fermentation with standard media and the media which combinated with molasses and tofu�s wastes. The last step was erythromycin potential analysis from the product by inhibitory diameter testing, protein consume and glucose consume compared with erythromycin control. The results showed that using the media which combinated with 1% molasses and 2,5% tofu�s wastes in Sac. erythraea BM1/A13 fermentation, can increase the production of erythromycin that much more than the control in standard media.