scholarly journals Thirteen Virulent and Temperate Bacteriophages of Lactobacillus bulgaricus and Lactobacillus lactis Belong to a Single DNA Homology Group

1986 ◽  
Vol 52 (4) ◽  
pp. 812-818 ◽  
Author(s):  
Mireille Mata ◽  
Annie Trautwetter ◽  
Gisèle Luthaud ◽  
Paul Ritzenthaler
Keyword(s):  
Homology Group ◽  
Lactobacillus Bulgaricus ◽  
Dna Homology ◽  
Lactobacillus Lactis

scholarly journals BAKTERI Lactobacillus spp DAN PERANANNYA BAGI KEHIDUPAN

Jurnal Jeumpa ◽  
2021 ◽  
Vol 8 (2) ◽  
pp. 614-624
Author(s):  
Milfa Aini ◽  
Sri Rahayuni ◽  
Vivi Mardina ◽  
Quranayati Quranayati ◽  
Nur Asiah
Keyword(s):  
Lactobacillus Fermentum ◽  
Lactobacillus Bulgaricus ◽  
Genus Lactobacillus ◽  
Lactobacillus Lactis ◽  
Lactobacillus Spp

Kelompok BAL (Bakteri Asam Laktat) yaitu berasal dari genus Lactobacillus  terdiri dari hampir 80 spesies berbeda. Jenis Lactobacillus terdiri dari dua kelompok yang bersifat heterofermentatif dan homofermentatif. Spesies dari bakteri Lactobacillus yang tergolong homofermentatif adalah Lactobacillus bulgaricus, Lactobacillus thermophiles, Lactobacillus lactis, dan Lactobacillus acidophilu. Spesies bakteri yang bersifat heterofermentatif adalah Lactobacillus Fermentum. Bakteri Asam Laktat (BAL) adalah bakteri yang digunakan sebagai probiotik. Genus Lactobacillus terdiri atas banyak spesies yang digunakan untuk fermentasi dan pengawet makanan. Ada 106 spesies Lactobacillus, namun hanya 56 spesies berpotensi sebagai probiotik. Penelitian ini menggunakan metode adalah deskriptif restrospektif. Sampel penelitian berupa hasil literature dari jurnal dan penelitian yang telah diterbitkan. Tujuan penelitian ini adalah mereview berbagai jenis bakteri Lactobacillus spp dan perananya untuk kehidupan.

scholarly journals Pathogenic and Genetic Relatedness Among Xanthomonas axonopodis pv. allii and Other Pathovars of X. axonopodis

2005 ◽  
Vol 95 (8) ◽  
pp. 918-925 ◽  
Author(s):  
David H. Gent ◽  
Abdulwahid Al-Saadi ◽  
Dean W. Gabriel ◽  
Frank J. Louws ◽  
Carol A. Ishimaru ◽  
...  
Keyword(s):  
Homology Group ◽  
Genetic Relatedness ◽  
Dna Homology ◽  
Genomic Fingerprinting ◽  
Chain Reaction ◽  
Disease Symptoms ◽  
Xanthomonas Axonopodis ◽  
Xanthomonas Species ◽  
Polymerase Chain ◽  
Key Lime

Xanthomonas axonopodis pv. allii is phenotypically and genetically diverse and its relationship to other X. axonopodis pathovars within DNA homology group 9.2 is unknown. In growth chamber experiments, disease symptoms were produced on onion only by inoculation with X. axonopodis pv. allii. Citrus bacterial spot symptoms were induced by X. axonopodis pvs. alfalfae, itrumelo, and allii on Duncan grapefruit and key lime. X. axonopodis pv. allii multiplication and persistence in Duncan grapefruit were equal to those of an aggressive strain of X. axonopodis pv. citrumelo, but populations of X. axonopodis pvs. alfalfae, betlicola, citrumelo, phaseoli, and vesicatoria were 1.3 to 4.0 log units less than X. axonopodis pv. allii in onion. Genomic fingerprinting by repetitive sequence- based polymerase chain reaction demonstrated that X. axonopodis pvs. allii, alfalfae, and citrumelo are distinct from other Xanthomonas species and X. axonopodis pathovars, but these pathovars were indistinguishable from each other. Three genotype groups were apparent among DNA homology group 9.2 strains, and generally correspond to the aggressiveness and genotype groups previously described for X. axonopodis pv. citrumelo. X. axonopodis pvs. allii, alfalfae, and citrumelo appear to have recently diverged from a common ancestral strain.

Genetic diversity in Bradyrhizobium japonicum Jordan 1982 and a proposal for Bradyrhizobium elkanii sp.nov.

1992 ◽  
Vol 38 (6) ◽  
pp. 501-505 ◽  
Author(s):  
L. D. Kuykendall ◽  
B. Saxena ◽  
T. E. Devine ◽  
S. E. Udell
Keyword(s):  
Type Strain ◽  
Homology Group ◽  
Dna Homology ◽  
Homology Groups ◽  
Hybridization Probes ◽  
Bradyrhizobium Elkanii ◽  
Group Ii ◽  
A New Species ◽  
Strain Usda ◽  
Soybean Nodulation

Fourteen randomly selected clones from cosmid libraries of Bradyrhizobium were used as hybridization probes in Southern blot analysis. Seven of the probes used were from strain USDA 83, a group II strain, and the other seven were from strain I-110, a group Ia strain. The 30 strains examined included 9 strains of Rj4-incompatible soybean bradyrhizobia. Considerable polynucleotide sequence dissimilarity between DNA homology groups was evidenced by striking differences in the number of hybridizing bands, except where the probe carried repetitive DNA. Predictable, simple restriction fragment length polymorphism differences were observed only within DNA homology groups. The previous description that 8 of 9 Rj4-incompatible strains belonged to DNA homology group II was verified. The new data, together with many previously documented differences, make it clear that the DNA homology group II organisms should be classified as a new species, for which the name Bradyrhizobium elkanii is proposed, and strain USDA 76 is designated the type strain. The ATCC number for the type strain is 49852. Key words: DNA:DNA hybridization, soybean, nodulation, bacteria, symbiosis, nitrogen fixation, host compatibility.

scholarly journals Isolation and Identification of Lactic Acid Bacteria from Dangke a White Soft Traditional Cheese from Enrekang Regency

2019 ◽  
Vol 8 (2) ◽  
pp. 4148-4151
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Lactobacillus Bulgaricus ◽  
Isolation And Identification ◽  
Traditional Cheese ◽  
Lactobacillus Lactis

Dangke is a White soft traditional cheese from Enrekang Regency. It have a potential to have Lactic Acid Bacteria isolate. Lactic acid bacteria could be produce a bacteriocin to inhibit pathogenic bacteria. Sample of dangke were obtained from 3 district (Enrekang, Cendana, and Bamba) in Enrekang Regency. All isolate were tested for characteristics based on Gram straining, and biochemical tested. Isolation and identification of Lactic Acid Bacteria from dangke a white soft traditional cheese were suspected to be Lactobacillus lactis, Lactobacillus bulgaricus, Leuconostoc dextranicum, and Streptococcus thermophillus.

scholarly journals Potensi Antibakteri Empat Species Lactobacillus dari Susu Fermentasi Terhadap Mikroba Patogen

2017 ◽  
Vol 8 (2) ◽  
Author(s):  
Zaraswati Dwyana
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Candida Albicans ◽  
Lactobacillus Casei ◽  
Nutrient Agar ◽  
Lactobacillus Bulgaricus ◽  
Lactobacillus Lactis ◽  
Lactobacillus Spp

Salah satu kelompok bakteri asam laktat yang banyak ditemukan pada susu fermentasiadalah Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus spp danLactobacillus acidophilus. Dalam studi ini ketiga species digabungkan untukmengetahui efektifitasnya sebagai probiotik yang mampu menghasilkan senyawaantibakteri terhadap bakteri patogen. Uji antibakteri dilakuan dengan metode difusiagar pada medium Glukosa Nutrient Agar. Bkateri patogen yang diujikan adalahEscherichia coli, Staphylococcus aureus dan Candida albicans. Hasil uji antibakteriterhadap kombinasi kultur diketahui bahwa Lactobacillus bulgaricus denganLactobacillus casei, Lactobacillus bulgaricus dengan Lactobacillus sp, Lactobacillusacidophilus dengan Lactobacillus casei, Lactobacillus achidophilus denganLactobacillus sp, Lactobacillus achidophilus dengan Lactobacillus bulgaricus,Lactobacillus sp dengan Lactobacillus casei dari dapat menghambat pertumbuhanStaphylococccus aureus, Escherichia coli dan Candida albicans. Diameter zonahambatan yang terbesar adalah variasi Lactobacillus bulgaricus dengan Lactoabacillusspp terhadap Candida albicans sebesar 19,33 mm, variasi Lactobacillus acidophilusdengan Lactobacillus casei terhadap Staphylococcus aureus sebesar 19,83 mm,sedangkan variasi Lactobacillus lactis dengan Lactobacillus casei terhadap Escherichiacoli sebesar 29,49 mm.

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