Screening And Identification of Fibrinolytic Bacteria From Tauco

Tauco is one kind of traditional fermented food from Indonesia. processed soybean paste with a salty taste andcommonly has yellow and black color. Generally, tauco used as spice or seasoning in various daily dishes. The study aimsto find identify the bacteria that produced fibrinolytic enzymes tauco. sample this research sixdifferent manufacturers. Two tests have to do study: proteolytic test Skim Milk Aga fibrin plate test. Bothtests gain bacteria-producing enzyme are Bacteria identified macroscopically, gram staining, 16SrRNA sequencing. In test, was diluted 0.9% 10-7 NaCl then inoculated on Agar MilkSkm medium, incubated at 37ºC for 24 samples activity shown by formation clear zones aroundbacteria. 17 isolates were hours plates. All proteolyticbacteria produce activity, most extensive index TC4a isolate 3,46. Furthermore, bacteriawere genotypically sequencing 16S rRNA gene. According result identification, it found thatthe strongly similar Bacillus cereus TC4a.