Acta Scientific Microbiology (ISSN: 2581-3226)

Research Article Volume 6 Issue 5

Qualitative Determination of Amylase, Lipase, and Protease Production from Microorganisms Causing Deterioration in Raw and Processed Beef

Eze MC 1, Ogbonna CIC1, Ogbonna AI1, Eze C2 and Odenigbo EC1

1Department of Plant Science and Biotechnology, University of Jos, Nigeria

2Murtala Muhammed Specialist Hospital, Kano, Nigeria

*Corresponding Author: Eze MC, Department of Plant Science and Biotechnology, University of Jos, Nigeria.

Received: March 20, 2023; Published: April 18, 2023

Abstract

Meat deterioration is a global problem and one of the leading causes of food wastage and substantial economic loss. Although several factors can accelerate this process, microorganisms are perhaps its main promoters due to intracellular enzymes released from lysed microbial cells during metabolism. The present study investigates the microorganisms isolated from meat samples that are responsible for the deterioration of the sample. The assay was carried out in triplicate. Pure cultures of bacteria and fungi used for amylase, lipase, and protease production were previously isolated from raw and processed meat samples. Sterile Bushnell-Hass medium containing 1% starch, olive oil, and skim milk in separate Petri dishes was used and thereafter the basal medium after incubation were flooded with Iodine, Sudan III and biuret solution respectively according to the enzyme assayed. The zones of clearing which were measured and analyzed using one-way ANOVA indicates amylase, lipase or protease secretion. Among the 20 isolates used for the assay, Klebsiella pneumoniae was the only bacteria isolate that showed clear zones (mm) for the amylase (4.67 mm), lipase (2.33 mm), and protease (6.33 mm). Other bacterial isolates showed clear zones only for either one or two of the enzymes. There was statistical significant different on the clear hydrolytic zones recorded for the bacterial isolates. The fungal isolates, Fusarium oxysporum, Mucor pusillus, and Alternaria alternata showed hydrolytic clear zones (mm) in all the three enzymes assayed signifying that these organisms were a contributory factor to the deterioration of the beef sample.

Keywords: Deterioration; Microorganism; Amylase; Lipase; Protease; Zones of Clearing

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Citation

Citation: Eze MC., et al. “Qualitative Determination of Amylase, Lipase, and Protease Production from Microorganisms Causing Deterioration in Raw and Processed Beef". Acta Scientific Microbiology 6.5 (2023): 56-60.

Copyright

Copyright: © 2023 Eze MC., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




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