Study Of Enzymes Produced by Fermentation Using Gram-Negative Cocci and Bacillus Sp. with Rice Bran and Pineapple Peels, Respectively

Kho, Wei Jing (2018) Study Of Enzymes Produced by Fermentation Using Gram-Negative Cocci and Bacillus Sp. with Rice Bran and Pineapple Peels, Respectively. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The use of synthetic detergents has been reported to be harmful to the human health and the environment. Hence, this present study was carried out to study the enzyme found in bio-detergent produced through fermentation. For this purpose, the fermentation was first performed by using pineapple peels as the substrate for both Gram- negative cocci and Gram- negative cocci + Saccharomyces.cerevisiae. On the other hand, rice bran was also fermented with a Bacillus bacteria or bacillus + yeast. The pH of the pineapple peels + Gram- negative cocci was found to decrease rapidly from pH 8.0 to 3.4 while inclusion of yeast in the same fermentation mixture exhibited a reduction of pH 8 to pH 3.04 after four days of fermentation. Gram- negative cocci were observed to grow in the pineapple peels fermented medium for two days. Colony plate count was carried out with the fermented product from the pineapple peels + Gram-negative cocci mixture. The results showed 34±3 cfu/ml on the first day and 4±3 cfu/ml on the second day while addition of yeast resulted in 33±3 cfu/ml on the first day and 4±cfu/ml on the second day. On the other hands, the pH of the rice bran + Bacillus dropped gradually from pH 8 to pH6.03 and addition of yeast in the same medium revealed a reduction of pH4.01 from pH 8 after 4 days of fermentation. Bacillus was found to grow rapidly on the first and second day but decreased rapidly in the rice bran + yeast medium. However, Bacillus in the rice bran fermentation medium without yeast grew slowly and also reduced slowly. Protease activity was observed in the fermentation using Gram- negative cocci while both amylase and protease were detected in fermentations carried out using Bacillus strain Neither bacteria was found to induce lipase in all the fermentations.