scholarly journals Identifikasi dan Deteksi Aktivitas Daya Hambat Bakteri Actinomycetes yang diisolasi dari Tanah Gambut di Desa Tajok Kayong Kalimantan Barat

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Sri Lestari, Mukarlina, Rikhsan Kurniatuhadi
Keyword(s):  
Pathogenic Bacteria ◽  
Peat Soil ◽  
Activity Detection ◽  
Plate Method ◽  
Genus Streptomyces ◽  
Soil Media ◽  
Agar Media ◽  
Ph Conditions ◽  
Identification And Characterization ◽  
And Staphylococcus Aureus

Actinomycetes bacteria can grow well in soil media with acidic pH conditions such as peat soil. This study aims to determine the genus of Actinomycetes bacteria from peat soil. Sampling was done in Tajok Kayong Village, Ketapang Regency. Isolation was carried out using Pour Plate Method using specific media, namely SCA (Strach Casein Agar) media, while the activity detection of Actinomycetes bacteria was carried out on Eschericia coli pathogenic bacteria and Staphylococcus aureus using the streak-cross Method. Identification and  characterization done it macroscopic, microscopic and biochemical. The results obtained 7 isolates of Actinomycetes bacteria from peat soil which is the genus Streptomyces.

scholarly journals Isolasi dan Aktivitas Antibakteri Aktinomisetes Asal Tanah Gambut Riau

2018 ◽  
Vol 10 (1) ◽  
pp. 18
Author(s):  
Tetty Marta Linda ◽  
Rodesia Mustika Roza ◽  
Rola Yuliati ◽  
Wahyuliyanti Wahyuliyanti
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Bacillus Subtilis ◽  
Peat Soil ◽  
Soil Samples ◽  
Pseudomonas Sp ◽  
Plate Method ◽  
E Coli ◽  
Gram Positive Bacteria ◽  
And Staphylococcus Aureus

The aims of this study are to isolate actinomycetes from peat soil samples, to determine the ability of actinomycetes to inhibit the growth of Gram positive bacteria (Bacillus subtilis and Staphylococcus aureus) and Gram negativebacteria (Escherichia coli and Pseudomonas sp.). A total of 14 actinomycetes strains were recovered from peat soil samples using pour plate method with Starch Casein Agar. The results showed that 11 isolates were active against B. subtilis, 8 isolates against S. aureus, 8 isolates were active against E. coli and 8 isolates againstPseudomonas sp. Two isolates (SM 1.3 and SM 1.6) were active against all bacterial targets.

scholarly journals Molecular Identification and Antibacterial Activity of Streptomyces spp. Isolated from Sulaymaniyah Governorate Soil, Iraqi Kurdistan

2020 ◽  
Vol 10 (2) ◽  
pp. 119-125
Author(s):  
Syamand A. Qadir ◽  
Osama H. Shareef ◽  
Othman A. Mohammed
Keyword(s):  
Pathogenic Bacteria ◽  
Rrna Gene ◽  
Single Spore ◽  
Gram Positive ◽  
Genus Streptomyces ◽  
Gram Positive Bacteria ◽  
Streptomyces Spp ◽  
Cultivation Technique ◽  
Agar Media ◽  
Different Color

Soil is play an important role for reserve abundant groups of microorganisms, especially Streptomyces. Streptomyces are recognized as prokaryotes, aerobic and Gram-positive bacteria with high Guanine + Cytosine contents in their DNA. These groups of bacteria show filamentous growth from a single spore and they are normally found in all kinds of ecosystems, including water, soil, and plants. A total of three Streptomyces strains were isolated from soil of the sides of Darband Ranya in Sulaimani governorate. Different approaches were followed for the identification of the isolated stains. Morphological and cultural properties of these isolates have shown that the isolates are belonging to the genus Streptomyces. Desired colonies of the isolates were distinguished and separated from other bacteria on the basis of colony morphology, pigmentation, ability to produce a different color of aerial hyphae, and bottom mycelium on raffinose-histidine agar and starch-casein agar media. In addition, analysis of phylogenetic tree based on 16S rRNA gene sequences, the strains related the genus. KS010 isolates had the highest identity (99.32%) with the type strain of Streptomyces atrovirens, while KS005 and KS007 isolates were most closely related to Streptomyces lateritius by identity 99.32%. The isolated test strains were also active against Gram-negative and Gram-positive pathogenic bacteria following co-cultivation technique. However, further study should be done to identify the types of these antibacterial compounds.

scholarly journals SKRINING BAKTERI BERPOTENSI PENDEGRADASI POLIETILEN OXO-DEGRADABLE DARI TANAH GAMBUT DI SEKITAR TPA KUALA DUA RASAU JAYA

2019 ◽  
Vol 8 (3) ◽  
Author(s):  
Nadhifah Rizqi Firdaus ◽  
Rahmawati Rahmawati ◽  
Riyandi Riyandi
Keyword(s):  
Incubation Time ◽  
Peat Soil ◽  
Morphological Characters ◽  
Disposal Site ◽  
Bacterial Isolates ◽  
Plate Method ◽  
Enrichment Broth ◽  
West Kalimantan ◽  
Agar Media ◽  
Incubation Method

The use of polyoethylene degradable polyethylene in Indonesia, especially in West Kalimantan, is high enough to potentially cause environmental pollution. One way to resolve pollution caused by polyethylene oxo-degradable plastic waste is to utilize isolates from the peat soil around the Kuala Dua Final Disposal Site, Rasau Jaya, which is able to degrade oxo-degradable polyethylene. This research aims to determine the bacterial genera that can to be expected to degrade Oxo-Degradable Polyethylene. Samples were taken from peat soil with the incubation method of oxo-degradable polyethylene for 2 weeks, 4 weeks and 6 weeks. Isolation use the pour plate method with Enrichment Broth Media and Enrichment Agar Media. The isolation results obtained 9 (nine) bacterial isolates which are distinguished based on incubation time and morphological characters.

scholarly journals Antimicrobial Efficacy and Spectrum of Phosphorous-Fluorine Co-Doped TiO2 Nanoparticles on the Foodborne Pathogenic Bacteria Campylobacter jejuni, Salmonella Typhimurium, Enterohaemorrhagic E. coli, Yersinia enterocolitica, Shewanella putrefaciens, Listeria monocytogenes and Staphylococcus aureus

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1786
Author(s):  
György Schneider ◽  
Bettina Schweitzer ◽  
Anita Steinbach ◽  
Botond Zsombor Pertics ◽  
Alysia Cox ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Campylobacter Jejuni ◽  
Food Industry ◽  
Pathogenic Bacteria ◽  
Antibacterial Activities ◽  
Tio2 Nps ◽  
E Coli ◽  
Foodborne Pathogenic Bacteria ◽  
And Staphylococcus Aureus ◽  
Co Doped

Contamination of meats and meat products with foodborne pathogenic bacteria raises serious safety issues in the food industry. The antibacterial activities of phosphorous-fluorine co-doped TiO2 nanoparticles (PF-TiO2) were investigated against seven foodborne pathogenic bacteria: Campylobacter jejuni, Salmonella Typhimurium, Enterohaemorrhagic E. coli, Yersinia enterocolitica, Shewanella putrefaciens, Listeria monocytogenes and Staphylococcus aureus. PF-TiO2 NPs were synthesized hydrothermally at 250 °C for 1, 3, 6 or 12 h, and then tested at three different concentrations (500 μg/mL, 100 μg/mL, 20 μg/mL) for the inactivation of foodborne bacteria under UVA irradiation, daylight exposure or dark conditions. The antibacterial efficacies were compared after 30 min of exposure to light. Distinct differences in the antibacterial activities of the PF-TiO2 NPs, and the susceptibilities of tested foodborne pathogenic bacterium species were found. PF-TiO2/3 h and PF-TiO2/6 h showed the highest antibacterial activity by decreasing the living bacterial cell number from ~106 by ~5 log (L. monocytogenes), ~4 log (EHEC), ~3 log (Y. enterolcolitca, S. putrefaciens) and ~2.5 log (S. aureus), along with complete eradication of C. jejuni and S. Typhimurium. Efficacy of PF-TiO2/1 h and PF-TiO2/12 h NPs was lower, typically causing a ~2–4 log decrease in colony forming units depending on the tested bacterium while the effect of PF-TiO2/0 h was comparable to P25 TiO2, a commercial TiO2 with high photocatalytic activity. Our results show that PF-co-doping of TiO2 NPs enhanced the antibacterial action against foodborne pathogenic bacteria and are potential candidates for use in the food industry as active surface components, potentially contributing to the production of meats that are safe for consumption.

Antibacterial Effects of Long-Chain Polyphosphates on Selected Spoilage and Pathogenic Bacteria

2008 ◽  
Vol 71 (7) ◽  
pp. 1401-1405 ◽  
Author(s):  
JEREMY A. OBRITSCH ◽  
DOJIN RYU ◽  
LUCINA E. LAMPILA ◽  
LLOYD B. BULLERMAN
Keyword(s):  
Food Industry ◽  
Pathogenic Bacteria ◽  
Antimicrobial Activities ◽  
Lag Phase ◽  
E Coli ◽  
Inhibition Of Growth ◽  
K 12 ◽  
Chain Lengths ◽  
And Staphylococcus Aureus ◽  
Long Chain

The antimicrobial activities of four long-chain food-grade polyphosphates were studied at concentrations allowed in the food industry (<5,000 ppm) in defined basal media by determining the inhibition of growth of three gram-negative and four gram-positive spoilage and pathogenic bacteria. Both generation time and lag phase of Escherichia coli K-12, E. coli O157: H7, and Salmonella Typhimurium were increased with all of the polyphosphates tested. Bacillus subtilis and Staphylococcus aureus were more sensitive to polyphosphates, but not in all cases, with multiphased growth. The growth of Lactobacillus plantarum was inhibited by polyphosphates at concentrations above 750 ppm, but the lag time of Listeria monocytogenes was shortened by the presence of polyphosphates. No single polyphosphate was maximally inhibitory against all bacteria. Polyphosphates with chain lengths of 12 to 15 were significantly different from those with chain lengths of 18 to 21 depending on the organism and concentrations of polyphosphate used. Overall, higher polyphosphate concentrations resulted in greater inhibition of bacterial growth.

scholarly journals Preliminary phytochemical screening and susceptibility of bacteria pathogens to whole extract of evolvulus alsinoides (L.)

1970 ◽  
Vol 18 ◽  
pp. 16-20
Author(s):  
BA Omogbai ◽  
FA Eze
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Bacillus Cereus ◽  
Pathogenic Bacteria ◽  
Volatile Oil ◽  
Salmonella Typhi ◽  
Phytochemical Screening ◽  
Evolvulus Alsinoides ◽  
And Staphylococcus Aureus

Context: Plant based antimicrobial represent a vast untapped source for medicines and further exploration of plant antimicrobial neeto occur. Evolvulus alsinoides (L) (Convolvulaceae) is a perennial herb is used in traditional medicine in East Asia, India, Africa and Philippines to cure fever, cough, cold, venereal diseases, azoospermia, adenitis and dementia.   Objective: The objective of this research was to evaluate the antimicrobial activity of the extracts of E. alsinoides on some clinical microbial isolates.   Materials and Methods: The ed thanolic and aqueous extracts of the whole plant (leaves and twigs) were analysed for alkanoids, tannins, glycosides, steroids, flavonoids, saponins, volatile oil and resins. The determination of antibacterial activity was done using the agar well diffusion technique. Pure cultures of pathogenic bacteria such as Bacillus cereus, Staphylococcus aureus, Micrococcus leutus, Klebsiella Pneumoniae, Pseudomonas aeruginosa, Escherichia coli and Salmonella typhi were used for antibacterial activity assay, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC).   Results: The ethanolic extract of the plant had MIC values ranging from 16 mg/ml to 512.5 mg/ml. The least MIC was 16mg-ml against Salmonella typhi while Bacillus cereus and Staphylococcus aureus showed the highest MIC of 512.5 mg-ml. In the aqueous extract the MIC ranged between 512.5 to >1025 mg/ml. Salmonella typhi, Micrococcus luteus and Staphylococcus aureus were not inhibited by the water extract. Phytochemical result showed ethanol to be a better solvent for the extraction of the bioactive agents in this plant which include: glycosides, alkaloids, saponins, tannins, flavonoids and volatile oil.   Conclusion: In this study the gram-negative organisms had the lowest MICs and MBCs. This suggests their higher susceptibility to the extract of this plant. On the basis of the result obtained in this investigation it can be concluded that ethanol extract of Evolvulus alsinoides had significant in vitro broad spectrum antimicrobial activity.   Keywords: Evolvulus alsinoides; Phytochemical screening; Antibacterial activity. DOI: http://dx.doi.org/10.3329/jbs.v18i0.8769 JBS 2010; 18(0): 16-20

Fate of Enteropathogens Inoculated onto Chopped Ham1

1979 ◽  
Vol 42 (8) ◽  
pp. 624-630 ◽  
Author(s):  
M. E. STILES ◽  
L.-K. NG
Keyword(s):  
Pathogenic Bacteria ◽  
Food Poisoning ◽  
Gram Negative ◽  
Enteropathogenic Bacteria ◽  
Wide Range ◽  
Specific Pathogen ◽  
Survey Results ◽  
Group D ◽  
And Staphylococcus Aureus ◽  
Holding Temperature

A survey of 36 pairs of new (< 10 days from manufacture) and old (pull date) samples of vacuum-packaged, sliced chopped ham were analyzed for total microbial load, specific pathogen count and pH. Results indicated a wide range of microbial loads, absence of pathogenic bacteria at the levels tested, and presumptive group D streptococci generally < 100/g except for 22% of new samples and 44% of old samples, which had presumptive group D counts > 100 but < 106/g. The survey results also indicated marked differences in pH between products from different manufacturers. Product from two manufacturers was selected for inoculation studies. Chopped ham sandwiches were inoculated with a mixture of five enteropathogenic bacteria and held at 30, 21 and 4 C for up to 24 h. Bacillus cereus, Escherichia coli, Salmonella typhimurium and Staphylococcus aureus, but not Clostridium petfringens, grew in low competition product under the severely abusive holding temperature of 30 C in < 24 h, at 21 C in > 24 h. Product from one manufacturer inhibited the gram negative pathogens. Results indicated that chopped ham in sandwiches required almost unrealistic mishandling to develop a food poisoning potential by enterotoxigenic bacteria, but infective pathogens survived well.

Fate of Pathogenic Bacteria Associated with Production of Pickled Sausage by Using a Cold Fill Process

2016 ◽  
Vol 79 (10) ◽  
pp. 1693-1699
Author(s):  
NELSON J. GAYDOS ◽  
CATHERINE N. CUTTER ◽  
JONATHAN A. CAMPBELL
Keyword(s):  
Shelf Life ◽  
Pathogenic Bacteria ◽  
Room Temperature ◽  
Meat Products ◽  
Food Product ◽  
Brine Solution ◽  
Selective Media ◽  
Challenge Study ◽  
Salmonella Senftenberg ◽  
And Staphylococcus Aureus

ABSTRACT Preservation by pickling has been used for many years to extend the shelf life of various types of food products. By storing meat products in a brine solution containing an organic acid, salt, spices, as well as other preservatives, the pH of the product is reduced, thus increasing the safety and shelf life of the product. Pickling may involve the use of heated brines to further add to the safety of the food product. When precooked, ready-to-eat (RTE) sausages are pickled with a heated brine solution, the process is referred to as hot filling. However, hot filling has been shown to affect the clarity of the brine, making the product cloudy and unappealing to consumers. Because of the potential quality defects caused by higher temperatures associated with hot fill pickling, cold fill pickling, which uses room temperature brine, is preferred by some pickled sausage manufacturers. Because little information exists on the safety of cold fill, pickled sausages, a challenge study was designed using a brine solution (5% acetic acid and 5% salt at 25°C) to pickle precooked, RTE sausages inoculated with a pathogen cocktail consisting of Salmonella Typhimurium, Salmonella Senftenberg, Salmonella Montevideo, Listeria monocytogenes, and Staphylococcus aureus. All pathogens were reduced ~6.80 log CFU/g in 72 h when enumerated on nonselective media. On selective media, Salmonella and L. monocytogenes decreased 6.33 and 6.35 log CFU/g in 12 h, respectively whereas S. aureus was reduced 6.80 log CFU/g in 24 h. Sausages experienced significant (P ≤ 0.05) decreases in pH over the 28 days of storage, whereas no significant differences were observed in water activity (P =0.1291) or salt concentration of the sausages (P =0.1445) or brine (P =0.3180). The results of this experiment demonstrate that cold fill pickling can effectively reduce and inhibit bacterial pathogens.

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