Potential amylase-producing yeast isolated from indigenous fermented beverages originating from Bali, Indonesia

• Main Authors: D., Sukmawati, Z., Arman, G. A., Sondana, N. N., Fikriyah, R., Hasanah, Z. N., Afifah, M., Balqis, H. E., Enshasy, S. N. A., Husna, S., Rahayu
• Format: Conference or Workshop Item
• Language: English
• Published: 2019
• Subjects: TP Chemical technology
• Online Access: http://eprints.utm.my/id/eprint/92631/1/SukmawatiD2019_PotentialAmylaseProducingYeast.pdf; http://eprints.utm.my/id/eprint/92631/; http://dx.doi.org/10.1088/1742-6596/1402/5/055021
• Institution: Universiti Teknologi Malaysia

Indonesia has many fermented beverages, and yeast become one of the agents in fermented process. Yeasts has a role to transform carbohydrate complex into simple compounds with release secondary metabolism to environment like amylase enzyme. This study aims to get the isolate of yeast that can potentially produce amylase enzyme. This research conducted in October 2018 until March 2019 in Microbiology Laboratory of Universitas Negeri Jakarta. The screening test of potential isolate producing amylase enzyme was performed on yeast isolate from eight source of indigenous fermented beverages that can grow in YMA medium with pH 2. Screening was carried out on YPSA medium with diffusion agar method. From 50 Isolates, 16 isolates with the codes IB4, IB15, IB20, IB21, IB26, IB36, IL78, IL80, IL81, IL86, IL88, IL97, IL113, IL136, IL146, and IL150, were able to form clear zone after 1-day incubation in room temperature. The highest amylolytic index was produced by IL86 (1,019 mm). Forming the clear zone is proof that yeast can transform starch become simpler sugar like maltose as iodine-starch reaction is resulting amylose helix and iodine become I3 - that filled main core helix. In addition to this, iodine forms complexes with starch molecules showed a dark purple colour.