Research results showed that optimum activities and stabilities of Lactobacillus plantarum B110 were at pH: 7.5, 45oC and pH:5.0-8.0, 35-50oC, while that L. Protease activity was tested by Horikoshi method (1971) and protein degradation was by formol titration. Tuber and cereal flour used were purple sweet potato (Dioscorea alata), cassava (Manihot esculenta), rice (Oryza sativa), corn (Zea mays) and wheat (Triticum) as comparison. The objective of this research is to characterization of protease crude extract from indigenous lactic acid bacteria and the protein degradation capacity in local tuber and cereal paste flour. Lactobacillus plantarum B110 and Lactobacillus satsumensis are indigenous lactic acid bacteria that produce protease.
Abstract Protease hidrolyzed protein in flour in order to more digest by human ulcer.
CHARACTERIZATION OF PROTEASE CRUDE EXTRACT FROM INDIGENOUS LACTIC ACID BACTERIA AND THE PROTEIN DEGRADATION CAPACITY IN LOCAL TUBER AND CEREAL PASTE FLOUR The name and affiliation of authors have removed to support double blind peer review.
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