Polyphasic characterization and identification of the bioremediation agent Bacillus sp. SFC 500-1E

Genomics ◽  
2020 ◽  
Vol 112 (6) ◽  
pp. 4525-4535 ◽  
Author(s):  
Paola P. Pereira ◽  
Gonzalo A. Torres Tejerizo ◽  
Marilina Fernandez ◽  
Anicet R. Blanch ◽  
Paola S. Gonzalez ◽  
...  
Molekul ◽  
2017 ◽  
Vol 12 (2) ◽  
pp. 182
Author(s):  
Purkan Purkan ◽  
Yuliana Firdausi Nuzulla ◽  
Sofijan Hadi ◽  
Endang Triwahyu Prasetyawati

Mercuric reductase is the important enzyme which catalyzes a reduction of a toxic Hg2+ to non-toxic Hg0. The enzyme which has been potentially used as mercury bioremediation agent is produced by mercury resistant bacteria. These research aims are to determinate the resistance level of a local Bacillus sp to HgCl2 in media, to determine the mercuric reductase activity from the bacteria, and to determine the biochemical properties of the mercuric reductase. The Bacillus sp was grown in the Nutrient Broth media with various of  0; 20; 40; 60; 120; and 160 µM HgCl2 to know the response of the bacteria against mercury, The cell growth of Bacillus sp was measured by optical density (OD) method of at λ 600 nm. The mercuric reductase activity was assayed in the solution of MRA (Mercury Reductase Assay), then the oxidized NADPH was observed by the spectrophotometry method at λ340 nm. The result showed that the Bacillus sp has been resistant to media containing mercury at 120 µM, but the microbial growth was decreased by 50% in media containing mercury 80 µM. The Bacillus sp could produce highly the mercuric reductase enzyme at 16 hours of growth time with enzyme activity as 0.574 Unit/µg. The mercuric reductase from the bacteria has an  optimum activity at pH 6 and temperature 37 °C


МЕЛИКИДИ В.Х., ТЮРИНА Д.Г., СЕЛИВАНОВ Д.Г., НОВИКОВА Н.И. ООО «БИОТРОФ», Санкт-Петербург Аннотация: Приведены данные исследования методом газожидкостной хроматомасс-спектрометрии метаболитов, синтезируемых пробиотическими бактериями, входящими в состав кормовой добавки «Профорт®». Проведен опыт в условиях интенсивного промышленного птицеводства по применению кормовой добавки «Профорт®» (50 тыс. голов бройлеров в группе). Среди метаболитов пробиотических штаммов Enterococcus sp. и Bacillus sp. обнаружены такие полезные вещества, как молочная кислота, уксусная, пропионовая и другие короткоцепочечные (летучие) жирные кислоты, активные пептиды. Результаты зоотехнического опыта показали, что при скармливании бройлерам пробиотика «Профорт®» (500 г/т) живая масса при убое в 40 дней была выше контроля на 6,9%, конверсия корма улучшилась на 3,0%, а европейский индекс продуктивности бройлеров - на 5,69%. Ключевые слова: ПРОБИОТИКИ, МЕТАБОЛИТЫ, ЛЕТУЧИЕ ЖИРНЫЕ КИСЛОТЫ, ЦЫПЛЯТА-БРОЙЛЕРЫ,ПРОДУКТИВНОСТЬ, PROBIOTICS, METABOLITES, VOLATILE FATTY ACIDS, BROILER CHICKS,PRODUCTIVITY


2015 ◽  
Vol 37 (1se) ◽  
Author(s):  
Nguyen Quynh Uyen ◽  
Hoang Thu Ha ◽  
Nguyen Hong Nhung ◽  
Phan Thi Ha ◽  
Nguyen Huynh Minh Quyen

2018 ◽  
Vol 6 (3) ◽  
Author(s):  
Suliasih Suliasih

A study was undertaken to investigate to occurance of phosphate solubilizing bacteria from rhizosphere soil samples of medicine plants in Cibodas Botanical Garden. 13 soil samples of medicine plants are collected randomly The result shows that 71 isolates of phosphate solubilizing bacteria were isolated, and 10 species of these organism was identified as Azotobacter sp, Bacillus sp, Chromobacterium sp, C.violaceum, Citrobacter sp. , Enterobacter sp., E. liquefaciens. Nitrosomonas sp., Serratia rubidaea, Sphaerotillus natans. Azotobacter sp. And Bacillus sp. Are found in all of soil tested. Conversely, Serratia rubidaea is only in the sample from rhizosphere of Plantago mayor The activity of acid alkaline phosphatase in soil tested ranged from 0.78 – 60,18 ugp nitrophenole/g/h, with the higest values being recorded in soil sample from rhizosphere of “Lavender”.Keywords : phosphate solubilizing bacteria, soil enzyme phosphatase


Author(s):  
J Aquarista Ingratubun ◽  
Frans G Ijong ◽  
Hens Onibala

Food fermentation is one of various food processing techniques that has sufficient benefits of nutrition values, and also contains lactic acid bacteria which potentially inhibit pathogenic bacteria, thus prolong shelf life of  products. Bakasang is a traditional fermented food from North Sulawesi since many years ago. Reported research of bakasang previously had described that lactic acid bacteria was the dominant isolates and therefore current research  aimed to isolate and identify the lactic acid bacteria which associated during fermentation day 1 and day 15, respectively. Raw materials used were 5 kg intestine and liver of skipjack brought from local market Bersehati Manado. The intestine and liver of skipjack were washed and smashed and mixed with 10% salt  and 5% rice  from weight of the samples and then filled into bottle to be fermented for 15 days. Every 3 days (1,3,6,9,12,15), the samples were collected and analyzed for total lactic acid bacteria by using Total Plate Count Method on de Mann Rogosa Sharpe Agar after incubation at 37°C for 24 h. The colonies  grown were transferred to Tryptic Soy Broth and followed by streaking them on Tryptic Soy Agar and the free growing colony on agar medium were isolated into slant agar which were used for biochemical test such as Gram’s staining, motility test, catalase test, oksidase test, H2S test, IMVIC test (Indole, Methyl Red, Voges Proskauer, Citrate) and carbohydrate fermentation. The results showed that Lactobacillus sp., Bacillus sp., Eubacterium sp., and Bifidobacterium sp. All these four bacteria were distributed from day 1 to day 15 of the fermentation process© Fermentasi bahan pangan merupakan salah satu dari sekian banyak teknik pengolahan makanan yang mempunyai banyak manfaat dari kualitas gizi, mengandung bakteri asam laktat sehingga menghambat bakteri patogen sehingga daya simpan lebih panjang. Bakasang merupakan makanan fermentasi tradisional masyarakat Sulawesi Utara yang sudah ada sejak lama. Penelitian yang telah dilakukan terhadap bakasang menghasilkan informasi bahwa terdapat bakteri asam laktat pada bakasang sehingga menjadi tujuan untuk mengisolasi dan identifikasi bakteri asam laktat selama proses fermentasi 1-15 hari. Bahan baku bakasang ialah jeroan (usus dan hati) ikan cakalang Katsuwonis pelamis sebanyak 5 kg yang diambil dari pasar Bersehati Manado. Sampel jeroan dibersihkan kemudian dihancurkan, ditambahkan garam 10% dan nasi 5% kemudian difermentasi selama 15 hari dengan mengambil tiap-tiap sampel setiap 1, 3, 6, 9, 12, dan 15 untuk dihitung jumlah bakteri asam laktat dengan menggunakkan metode Total Plate Count pada media de Mann Rogosa Sharpe Agar dan koloni yang tumbuh di tumbuhkan  kembali pada media Tryptic Soy Broth  dan digores kembali pada media Tryptic Soy Agar, koloni yang tumbuh digores pada media slant agar yang selanjutnya diidentifikasi bakteri asam laktat berdasarkan uji biokimia yaitu uji pewarnaan Gram, uji motility, uji katalase, uji oksidase, uji H2S dan uji IMVIC (Indole, MethylRed, Voges Proskauer, Citrate). Hasil menunjukkan bahwa selama proses fermentasi berlangsung terdapat 4 genera bakteri asam laktat sesuai yaitu Lactobacillus sp., Bacillus sp., Eubacterium sp., dan Bifidobacterium sp., ke 4 genera ini tersebar pada fermentasi hari 1 sampai hari ke 15©


2013 ◽  
Vol 19 (4) ◽  
pp. 647-653
Author(s):  
Weiwei ZHAO ◽  
Xiuhua WANG ◽  
Zhen SUN ◽  
Jie HUANG ◽  
Yansong ZHU ◽  
...  

2015 ◽  
Vol 2 (3) ◽  
pp. 86-93 ◽  
Author(s):  
V. Singh ◽  
Richa Sharma ◽  
Poonam Sharma
Keyword(s):  

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