Isolation and Characterization of Lipid Degraded Bacteria from Galamai Leftovers

Galamai is one of traditional food originated from West Sumatera Indonesia. The Minangese favor galamai for its chewy texture, sweet taste and its oil content. Galamai shelf life is relatively limited; signed by odor transformation followed by the appearance of white layer on its surface. The transformation that occur in galamai possibly caused by biological degradation and, or hydrolysis and oxidation. Biological degradation as a process by which organic substances are broken down by the enzymes produced by living organism. Typical biodegradation process involves the use of enzymes produced by a microorganism on its target compound and transforming it chemically into other compounds that is less or not harmfull. The research objective is to identify the characters of lipid degraded bacteria that present on Galamai Leftovers (GL). GL samples were derived from souvenir shops in Payakumbuh City. Sample was carried under aseptic condition. 14 isolated bacteria that previously cultured on Nutrient Broth were subjected to morphology tests and then cultured on selective medium for lipolytic activity. Gram staining, characteristic tests and biochemical test were performed to pure isolates. There were 14 isolates found on GL. 3 isolates (KSKP1, KSP1, dan KB2) shown lipid degraded activity. The entire colonies had smooth and glistening surface, the color range from white to yellowish and produce clear zone on Rhodamin-B medium. The entire colonies were gram positive, catalase negative and capable of fermenting sugar. KSKP1 was aerob facultative and produced no endospore. While KSP1 and KB2 were aerobic bacteria with central type endospore and terminal type endospore, subsequently. Verification by Bergey's Manual of Determinative Bacteriology suggested that KSKP1 was Staphylococcus, sp, while others were Bacillus, sp.