Identification of the Nukacin KQU-131, a New Type-A(II) Lantibiotic Produced byStaphylococcus hominisKQU-131 Isolated from Thai Fermented Fish Product (Pla-ra)

2008 ◽  
Vol 72 (8) ◽  
pp. 2232-2235 ◽  
Author(s):  
Pongtep WILAIPUN ◽  
Takeshi ZENDO ◽  
Ken-ichi OKUDA ◽  
Jiro NAKAYAMA ◽  
Kenji SONOMOTO
Keyword(s):  
Type A ◽  
Fermented Fish ◽  
Fish Product ◽  
New Type

scholarly journals Weissellicin 110, a Newly Discovered Bacteriocin from Weissella cibaria 110, Isolated from Plaa-Som, a Fermented Fish Product from Thailand

2007 ◽  
Vol 73 (7) ◽  
pp. 2247-2250 ◽  
Author(s):  
Sirinat Srionnual ◽  
Fujitoshi Yanagida ◽  
Li-Hsiu Lin ◽  
Kuang-Nan Hsiao ◽  
Yi-sheng Chen
Keyword(s):  
Proteolytic Enzymes ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Protein Band ◽  
Proteinase K ◽  
Mass Spectrometry Analysis ◽  
Fermented Fish ◽  
Spectrometry Analysis ◽  
Weissella Cibaria ◽  
Fish Product

ABSTRACT Weissella cibaria 110, isolated from the Thai fermented fish product plaa-som, was found to produce a bacteriocin active against some gram-positive bacteria. Bacteriocin activity was not eliminated by exposure to high temperatures or catalase but was destroyed by exposure to the proteolytic enzymes proteinase K and trypsin. The bacteriocin from W. cibaria 110 was purified, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the purified bacteriocin contained one protein band that was approximately 2.5 kDa in size. Mass spectrometry analysis showed the mass of the peptide to be approximately 3,487.8 Da. N-terminal amino acid sequence analysis was performed, and 27 amino acids were identified. Because it has no similarity to other known bacteriocins, this bacteriocin was defined as a new bacteriocin and termed weissellicin 110.

scholarly journals Identifikasi Uji Kemampuan Hidrolisis Lemak Dan Penentuan Indeks Zona Bening Asam Laktat Pada Bakteri Dalam Wadi Makanan Traditional Kalimantan Tengah

bionature ◽  
2018 ◽  
Vol 18 (2) ◽  
Author(s):  
Mirza Yanuar Rizky ◽  
Rizka Diah Fitri ◽  
Utami Sri Hastuti ◽  
Sitoresmi Prabaningtyas
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Casei ◽  
Fermentation Process ◽  
Lipid Hydrolysis ◽  
Fermented Fish ◽  
Streptococcus Lactis ◽  
Acid Clearance ◽  
Fish Product ◽  
Lactobacillus Coryniformis ◽  
X 24

Abstract. Wadi is a sort of fermented fish product from Dayak tribe in Central Kalimantan. Wadi is made with the addition of lumu, sugar, and salt, and fermented for 7-10 x 24 hours. During the fermentation process, there are microflora from fish, and microflora from lumu that play a role in fermentation process. Some species of bacteria that play a role in the wadi fermentation process are lipolytic bacteria and Lactic Acid Bacteria (LAB). This research aims to: (1) identify the species of lipolytic bacteria and LAB that present in the wadi, (2) determine the lipid hydrolysis index and lactic acid clearance zone index of lipolytic bacteria and LAB that present in the wadi, and (3) determine the species of lipolytic bacteria and LAB which have highest ability to hydrolyze lipid and have the highest ability to produce lactic acid based on lipid hydrolysis index and lactic acid clearance zone index. The results showed that, (1) there are four species of lipolytic bacteria and LAB present in wadi: Lactobacillus coryniformis, Lactobacillus casei, Nitrococcus mobilis and Streptococcus lactis; (2) the four species of bacteria have  different lipid hydrolysis index and lactic acid clearance zone index which are Lactobacillus coryniformis has a lipid hydrolysis index of 1.63 and lactic acid clearance zone index of 3.31; Lactobacillus casei has index of 1.94 and 3.96; Streptococcus lactis has index of 1.51 and 1.54 and Nitrococcus mobilis has index of 0.98 and 1.52; (3) Lactobacillus casei is a species of lipolytic bacteria and LAB which has the highest ability to hydrolyze lipid and to produce the highest lactic acid based on the lipid hydrolysis index and lactic acid clearance zone index, which are 1.94 and 3.96. Keywords: lipolitic bacteria, LAB, lipid hydrolysis index, lactic acid clearance zone, wadi.

Long-Tapered Double Needle Used to Reduce Needle Stick Nerve Injury

1997 ◽  
Vol 22 (2) ◽  
pp. 157-160 ◽  
Author(s):  
Masaaki Maruyama
Keyword(s):  
Peripheral Nerve ◽  
Nerve Injury ◽  
Nerve Block ◽  
Type A ◽  
Nerve Fibers ◽  
Nerve Injuries ◽  
Anesthetic Solution ◽  
New Type ◽  
Histologic Specimen ◽  
Hematoxylin Eosin

Background and ObjectivesNeedle trauma may cause peripheral nerve injuries during performance of peripheral nerve block.MethodsFour types of 21-gauge needles for regional anesthesia were compared: a beveled nerve block needle (Quincke type); a short-tapered needle with a side orifice (Whitacre type); a long-tapered needle with a side orifice (Sprotte type); and a long-tapered double needle combining an inner pencil-point fine needle with an outer truncated conical needle (a new type). This new needle was developed to reduce the potential for nerve injury while retaining a suitable flow rate of anesthetic solution and the ability to inject the solution precisely at the point of paresthesia elicited by the tip. Each type of needle was used to produce puncture injuries to rabbit sciatic nerves. Eighteen specimens were studied within each needle group. The beveled needle was used to produce two different types of nerve injuries by inserting it either transverse or longitudinal to the nerve fibers. Each histologic specimen of the nerve with the needle puncture was surfacestained with hematoxylin-eosin and Bodian's method. Subsequently, the number of damaged axons was histomorphologically counted and statistically evaluated.ResultsBoth long-tapered needles produced significantly fewer transected axons than the beveled needle inserted with the bevel longitudinal to the nerve fibers.ConclusionThe long-tapered needles produced the least number of transected nerve fibers after sciatic nerve puncture.

A new type of mitochondrial monamine oxidase distinct from type-A and type-B

Life Sciences ◽  
1983 ◽  
Vol 32 (5) ◽  
pp. 517-524 ◽  
Author(s):  
Hiroyasu Kinemuchi ◽  
Miyuki Sudo ◽  
Morihiko Yoshino ◽  
Takamori Kawaguchi ◽  
Yumi Sunami ◽  
...  
Keyword(s):  
Type A ◽  
Type B ◽  
New Type

scholarly journals Complete Genome Sequence of Staphylococcus carnosus LTH 3730

2016 ◽  
Vol 4 (5) ◽  
Author(s):  
Anne Müller ◽  
Jochen Klumpp ◽  
Herbert Schmidt ◽  
Agnes Weiss
Keyword(s):  
Genome Sequence ◽  
Complete Genome Sequence ◽  
Complete Genome ◽  
Aroma Compounds ◽  
Starter Cultures ◽  
Fermented Fish ◽  
Color Formation ◽  
Staphylococcus Carnosus ◽  
Fish Product

Specific strains of the apathogenic coagulase-negative species Staphylococcus carnosus are frequently used as meat starter cultures, as they contribute to color formation and the production of aroma compounds. Here, we report the complete genome sequence of S. carnosus LTH 3730, a strain isolated from a fermented fish product.

scholarly journals Characterization of Antimicrobial Bacteriocin Produced by Bacillus cereus SS28 Isolates from Budu, a Traditionally Fermented Fish Product of West Sumatera

2014 ◽  
Vol 8 (1) ◽  
pp. 24-32 ◽  
Author(s):  
YUSRA YUSRA ◽  
FAUZAN AZIMA ◽  
NOVELINA NOVELINA ◽  
PERIADNADI PERIADNADI
Keyword(s):  
Bacillus Cereus ◽  
Fermented Fish ◽  
Fish Product

scholarly journals Microbiological, physical and chemical properties of joruk (fermented fish product) with different levels of salt concentration

2020 ◽  
Vol 22 (1) ◽  
Author(s):  
Dyah Koesoemawardani ◽  
LULU ULYA AFIFAH ◽  
NOVITA HERDIANA ◽  
A.S. SUHARYONO ◽  
ESA GHANIM FADHALLAH ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Water Content ◽  
Salt Concentration ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Fermented Fish ◽  
Fish Product ◽  
Physical And Chemical ◽  
Different Levels ◽  
And Chemical Properties

Abstract. Koesoemawardani D. Afifah LU, Herdiana N, Suharyo AS, Fadhallah EG, Ali M. 2021. Microbiological, physical, and chemical properties of joruk (fermented fish product) with different levels of salt concentration. Biodiversitas 22: 132-136. Joruk is a fermented fish product originated in Ogan Komering Ulu Timur, South Sumatra, Indonesia. The aim of this study was to determine the effect of salt on the microbiological, physical and chemical properties of joruk. This research was arranged in a Randomized Complete Block Design (RCBD), with treatment of salt concentrations at 5%, 10%, 15%, 20%, 25%, and 30% (w/w). The follow-up test used the Least Significance Difference (LSD) at 5%. The result of this study showed that the addition of 10% salt produced the best joruk with the best microbiological and chemical properties as follows: total LAB of 8.75 log cfu/g, total microbes of 13.25 log cfu/g, and total mold of 4.27 log cfu/g, pH of 5.85, total lactic acid of 2.97%, Total Volatile Base (TVB) of 153.05 mgN /100g, and water content of 59.33%. Based on this study, it is concluded that the addition of salt at different concentrations significantly affects the pH, total lactic acid, total lactic acid bacteria (LAB), and water content of joruk.

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