scholarly journals Isolation of Mercury-Resistant Endophytic and Rhizosphere Microorganisms from Grasses in Abandoned Gold Mining Area

2021 ◽  
Vol 49 (1) ◽  
pp. 97-104
Author(s):  
Reni Ustiatik ◽  
Yulia Nuraini ◽  
Suharjono ◽  
Eko Handayanto

There were about 900 hotspots of artisanal and small scale gold mining (ASGM) in Indonesia that recovered gold through amalgamation and cyanidation techniques. Amalgamation technique causes mercury (Hg) pollution to the soil. This study was a preliminary study that aimed to isolate Hg-resistant endophytic and rhizosphere microorganisms from pioneer grasses in the Hg-polluted soil. The most potential microorganism will be used for Hg phytoremediation in the future study. Pioneer grasses were collected from the abandoned gold mining area in Central Lombok Regency, West Nusa Tenggara. Total microorganisms were counted using Colony Forming Unit (CFU) or Standard Plate Count. The microorganism colony was characterized based on morphological characteristics. Hg-resistant endophytic and rhizosphere microorganisms were successfully isolated from pioneer grass (Cynodon dactylon and Eleusine indica) in the study site. The colonies of rhizosphere microorganisms were diverse morphologically compared to endophytic microorganisms based on the number of isolated microorganisms, 20 isolates and 17 isolates, respectively. The density of rhizosphere microorganisms was higher (96%) than endophytic microorganisms (4%). The density of rhizosphere bacteria and fungi were 47x103 and 2x103 CFU g-1, respectively. However, the density of endophytic bacteria and fungi were only 2x103 and 1x103 CFU g-1, respectively. Keywords: endophytic microorganism, Hg-resistant, microorganism density, rhizosphere microorganism

2016 ◽  
Vol 24 (3) ◽  
pp. 2643-2652 ◽  
Author(s):  
Takashi Tomiyasu ◽  
Hitoshi Kodamatani ◽  
Yuriko Kono Hamada ◽  
Akito Matsuyama ◽  
Ryusuke Imura ◽  
...  

2019 ◽  
Vol 78 (24) ◽  
Author(s):  
Takashi Tomiyasu ◽  
Yuriko Kono Hamada ◽  
Christine Baransano ◽  
Nuril Hidayati ◽  
Joeni Setijo Rahajoe

2016 ◽  
Vol 124 ◽  
pp. 155-162 ◽  
Author(s):  
Koyomi Nakazawa ◽  
Osamu Nagafuchi ◽  
Tomonori Kawakami ◽  
Takanobu Inoue ◽  
Kuriko Yokota ◽  
...  

2013 ◽  
Vol 125 ◽  
pp. 12-19 ◽  
Author(s):  
Takashi Tomiyasu ◽  
Yuriko Kono ◽  
Hitoshi Kodamatani ◽  
Nuril Hidayati ◽  
Joeni Setijo Rahajoe
Keyword(s):  

2020 ◽  
Vol 7 (5) ◽  
pp. 215-225
Author(s):  
Randy Novirsa ◽  
Quang Phan Dinh ◽  
Huiho Jeong ◽  
Sylvester Addai-Arhin ◽  
Willy Cahya Nugraha ◽  
...  

2019 ◽  
Vol 38 (6) ◽  
pp. 1285-1293 ◽  
Author(s):  
Elias C. Nyanza ◽  
Deborah Dewey ◽  
Francois Bernier ◽  
Mange Manyama ◽  
Jennifer Hatfield ◽  
...  

Author(s):  
Andrew A Minamor ◽  
Alberta Mensah Larteley ◽  
Emmanuel Nii Laryea ◽  
Emmanuel Afutu ◽  
Patience B Tetteh-Quarcoo

Pito is a traditionally brewed alcoholic beverage in some African countries. It is gaining much prominence and the patronage among the youth. Therefore, samples of the drink were collected every week for six weeks from three different popular brewing sites at Lower Prampram in the Ningo-Prampram District of Accra, Ghana. The samples were processed and examined for bacteria and fungi using the Standard Plate Count (SPC) technique. A total of six different bacteria and a fungus were isolated. The bacteria were Escherichia coli, Klesiella pneumoniae, Shigella spp, Enterobacter aerogenes, Staphylococcus aureus and Pseudomonas aeroginosa, whiles the fungus was Saccharomyces cerevisiae. Total viable counts as well as individual isolates counts in all the pito samples were found to be less than 104 cfu/ml. It is noteworthy that, Saccharomyces cerevisiae, the only fungus isolated is known to be associated with fermentation and the microbes isolated from the pito samples were found to be within the permissible limits. However, these potentially pathogenic microbes, if found in unacceptable limits, from the fermenting samples could merit public health attention. Therefore, periodic screening of pito and their brewers, coupled with education on the maintenance of recommended guidelines concerning food and drink production is encouraged.


2011 ◽  
Vol 2011 (1) ◽  
Author(s):  
Bose-O’Reilly Stephan ◽  
Beate Lettmeier ◽  
Dennis Shoko ◽  
Jennifer Baeuml ◽  
Viktoriya Baskova-Schilling ◽  
...  

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