scholarly journals Potensi Metabolik Komunitas Bakteri Endofit dan Rhizosfer Ubi Jalar (Ipomoea batatas L.) Berdasarkan Analisis Community-Level Physiological Profiles (CLPP)

Jurnal MIPA ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 18
Author(s):  
Agustina Tangapo
Keyword(s):  
Species Richness ◽  
Amino Acid ◽  
Bacterial Community ◽  
Ipomoea Batatas ◽  
Carbon Sources ◽  
Community Level ◽  
Species Evenness ◽  
Biolog Ecoplates ◽  
Physiological Profiles ◽  
Community Level Physiological Profiling

Aktivitas metabolik dari komunitas bakteri endofit dan rizosfir diukur untuk membandingkan tingkat community-level physiological profiling (CLPP) menggunakan Biolog Ecoplates. Hasil penelitian kami menunjukkan kepadatan bakteri meningkat dengan urutan: endofit<rhizosfer. Keragaman mikroba dinilai oleh kekayaan spesies, jumlah spesies dan indeks kesamaan. Aktivitas total mikroba tertinggi diamati pada mikroba rhizosfer. CLPP menunjukkan bahwa bakteri bisa memanfaatkan semua kelompok sumber karbon sebagai berikut karbohidrat, asam amino, asam karboksilat, polimer, amina/amida, dan senyawa fenolik. Karbohidrat yang paling dimanfaatkan.  Total metabolic activity of endophytic and rhizosphere of bacterial community of sweet potato was measured to compare the community-level physiological profiles (CLPP) using by Biolog Ecoplates. Result of our study revealed that bacterial density increased in the following order: endophytes < rhizosphere. The microbial diversity assessed by species richness, the total number of species present and species evenness. The highest total microbial activity was observed for the rhizosphere. The CLPP revealed that the bacteria could differentially utilize all the groups of carbon sources as follows carbohydrate, amino acid, carboxilyc acid, polymer, amine/amide, and phenolic compound. Carbohydrate was most utilized.

scholarly journals Seasonal and Spatial Changes of Microorganism Communities in Constructed Wetlands: A Community Level Physiological Profiling Analysis

2010 ◽  
Vol 2010 ◽  
pp. 1-6 ◽  
Author(s):  
Florent Chazarenc ◽  
Jacques Brisson ◽  
Gérard Merlin
Keyword(s):  
Constructed Wetlands ◽  
Principal Component ◽  
Community Level ◽  
Biolog Ecoplates ◽  
Second Stage ◽  
Spatial Changes ◽  
Main Carbon Source ◽  
One Year ◽  
Profiling Analysis ◽  
Community Level Physiological Profiling

In constructed wetlands, microorganisms associated with plants are assumed to play a major role. A one-year survey was conducted in five vertical flow constructed wetland systems that had been operating from 2 months to 8 years in small French villages (100–500 People Equivalent) to provide a better understanding of microbiological activity. The objective of our study was to highlight the most important factor generating variability between microorganisms communities compared to treatment performances. Results of community level physiological profiling using Biolog Ecoplates were analyzed using principal component analysis. The greatest microbial activity was observed in the oldest wetland during summer. Profiles of fed and rest bed were differentiated by the nature of the main carbon source metabolized. Whereas carbohydrates and carboxylic acids appeared to be better assimilated with fed beds, it seemed that phosphate compounds as well as amines allowed better growth in the plates inoculated with samples of rest beds. In all fed beds, the most important parameters affecting the diversity were the season and the age of the wetlands. There were only slight profile differences between surface and subsurface samples and between the first and second stage samples.

scholarly journals Microbial Ecology of Artisanal Feta and Kefalograviera Cheeses, Part I: Bacterial Community and Its Functional Characteristics with Focus on Lactic Acid Bacteria as Determined by Culture-Dependent Methods and Phenotype Microarrays

2022 ◽  
Vol 10 (1) ◽  
pp. 161
Author(s):  
Markella Tsigkrimani ◽  
Magdalini Bakogianni ◽  
Spiros Paramithiotis ◽  
Loulouda Bosnea ◽  
Eleni Pappa ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Bacterial Community ◽  
Microbial Communities ◽  
Carbon Sources ◽  
Rrna Gene ◽  
Ripening Stage ◽  
Biolog Ecoplates ◽  
Feta Cheese ◽  
Main Carbon Source ◽  
Early Ripening

Artisanal cheesemaking is still performed using practices and conditions derived from tradition. Feta and Kefalograviera cheeses are very popular in Greece and have met worldwide commercial success. However, there is a lack of knowledge regarding their lactic acid microecosystem composition and species dynamics during ripening. Thus, the aim of the present study was to assess the microecosystem as well as the autochthonous lactic acid microbiota during the ripening of artisanal Feta and Kefalograviera cheeses. For that purpose, raw sheep’s milk intended for cheesemaking, as well as Feta and Kefalograviera cheeses during early and late ripening were analyzed, and the lactic acid microbiota was identified using the classical phenotypic approach, clustering with PCR-RAPD and identification with sequencing of the 16S-rRNA gene, as well as with the Biolog GEN III microplates. In addition, the functional properties of the bacterial community were evaluated using the Biolog EcoPlates, which consists of 31 different carbon sources. In general, concordance between the techniques used was achieved. The most frequently isolated species from raw sheep’s milk were Enteroroccus faecium, Lactiplantibacillus plantarum and Pediococcus pentosaceus. The microecosystem of Feta cheese in the early ripening stage was dominated by Lp. plantarum and E. faecium, whereas, in late ripening, the microecosystem was dominated by Weissella paramesenteroides. The microecosystem of Kefalograviera cheese in the early ripening stage was dominated by Levilactobacillus brevis and E. faecium, and in late ripening by W. paramesenteroides and E. faecium. Finally, Carbohydrates was the main carbon source category that metabolized by all microbial communities, but the extent of their utilization was varied. Kefalograviera samples, especially at early ripening, demonstrated higher metabolic activity compared to Feta cheese. However, dominating species within microbial communities of the cheese samples were not significantly different.

scholarly journals Analysis of Bacterial Community level Physiological Profiling on the Fermentation of Traditional Pliek u using BIOLOG EcoPlates

2021 ◽  
Vol 3 (1) ◽  
pp. 18-27
Author(s):  
Suji Edwar ◽  
Pingkan Aditiawati
Keyword(s):  
Bacterial Community ◽  
Fermentation Process ◽  
Cocos Nucifera ◽  
Close Relation ◽  
Community Diversity ◽  
Pca Analysis ◽  
Physiological Profile ◽  
Biolog Ecoplates ◽  
Colour Development ◽  
Community Level Physiological Profiling

Pliek u is an Acehnese traditional condiment made from fermented coconut (Cocos nucifera) endosperm. The traditional pliek u fermentation process typically involves a diverse bacterial community. This research aimed to discover the physiological profile of the bacterial community diversity in pliek u fermentation. BIOLOGTM EcoPlates was used to obtain the physiological functions of the bacterial community during the pliek u fermentation process. The bacteria were then isolated from EcoPlate substrate to determine the predominant microorganism. Results from the analysis showed that the value of the Average Well Colour Development (AWCD) increased during the EcoPlates incubation period. The AWCD values in sample IV were higher than the AWCD values in samples I, II, and III. PCA analysis showed that the use of EcoPlate substrate by the bacterial community at the beginning of the fermentation was correlated with the substrate groups of carbohydrate and polymer, and with the substrate groups of carbohydrate and the amino acid at the end of the fermentation. The phylogenetic analysis showed that EC1 had a close relation with Pseudomonas azotoformans strain NBRC, while EC3 had a close relation with Psedomonas lundensis strain ATCC 49968. In conclusion, there were changes in the use of EcoPlate substrate and the activities of the bacterial community during the pliek u fermentation process.

scholarly journals Characterization of Peat Microbial Functional Diversity in Aerobic Rice Rhizosphere

2020 ◽  
Vol 43 (4) ◽  
Author(s):  
Nor Ayshah Alia Ali Hassan ◽  
Halimi Mohd Saud
Keyword(s):  
Species Richness ◽  
Microbial Activity ◽  
Functional Diversity ◽  
Rice Variety ◽  
Carbon Sources ◽  
Aerobic Rice ◽  
Species Evenness ◽  
Fertilizer Rate ◽  
H Index ◽  
Microbial Functional Diversity

Microorganisms in the rhizosphere possess numerous metabolic activities. The addition of inorganic substance such as fertilizer could affect the microbial functional diversity. This study was conducted to evaluate the effect of different rate of NPK fertilizer on microbial functional diversity in the rhizosphere of local aerobic rice variety. Aerobic rice variety MRIA 1 was used in this study. Peat was taken from a non-agricultural area in Klang, Malaysia. The effect of fertilizer rate was determined with 4 different rates (C = non-fertilized; T1 = 100 kg/ha NPK; T2 = 200 kg/ha NPK; T3 = 400 kg/ha NPK). Microbial functional diversity was performed using Biolog™ Ecoplate System and measured by microbial activities, such as average well color development (AWCD), species richness (R), Shannon-Weaver index (H index) and species evenness (E). As a result, microbial activity increased to 5.7% when fertilizer applied at T2, while fertilizer rate at T3 increased species richness by 3.2%. However, addition of fertilizer did not affect the H index while species evenness slightly decreased by 1.1% when applied at T3. Bacteria population was reduced when fertilizer added at T1. Fertilizer addition to the peat soil decreased the culturable population of nitrogen-fixing microbes while no effect was found on culturable fungal, actinomycetes and phosphate-solubilizing microbe population. Microbes in T2 utilized many carbon sources. Variation in carbon sources used by microbes was found when fertilizer was applied at different rates. D-cellobiose, pyruvic acid methyl ester, and L-serine were the carbon sources that influenced the microbial function in soil. It is concluded that fertilizer has an effect on microbial functional diversity in the peat rhizosphere of local aerobic variety. The recommended fertilizer rate (T2) increased the microbial activity while high fertilizer rate (T3) increased species richness and decreased species evenness.

scholarly journals Causal Relationship between Microbial Ecology Dynamics and Proteolysis during Manufacture and Ripening of Protected Designation of Origin (PDO) Cheese Canestrato Pugliese

2014 ◽  
Vol 80 (14) ◽  
pp. 4085-4094 ◽  
Author(s):  
Ilaria De Pasquale ◽  
Maria Calasso ◽  
Leonardo Mancini ◽  
Danilo Ercolini ◽  
Antonietta La Storia ◽  
...  
Keyword(s):  
Causal Relationship ◽  
Carbon Sources ◽  
Rrna Gene ◽  
Microbial Composition ◽  
Content Type ◽  
Bacterial Phyla ◽  
Biolog Ecoplates ◽  
Protected Designation Of Origin ◽  
Physiological Profiles ◽  
Microbial Groups

ABSTRACTPyrosequencing of the 16S rRNA gene, community-level physiological profiles determined by the use of Biolog EcoPlates, and proteolysis analyses were used to characterize Canestrato Pugliese Protected Designation of Origin (PDO) cheese. The number of presumptive mesophilic lactococci in raw ewes' milk was higher than that of presumptive mesophilic lactobacilli. The numbers of these microbial groups increased during ripening, showing temporal and numerical differences. Urea-PAGE showed limited primary proteolysis, whereas the analysis of the pH 4.6-soluble fraction of the cheese revealed that secondary proteolysis increased mainly from 45 to 75 days of ripening. This agreed with the concentration of free amino acids. Raw ewes' milk was contaminated by several bacterial phyla:Proteobacteria(68%; mainlyPseudomonas),Firmicutes(30%; mainlyCarnobacteriumandLactococcus),Bacteroidetes(0.05%), andActinobacteria(0.02%). Almost the same microbial composition persisted in the curd after molding. From day 1 of ripening onwards, the phylumFirmicutesdominated.Lactococcusdominated throughout ripening, and most of theLactobacillusspecies appeared only at 7 or 15 days. At 90 days,Lactococcus(87.2%),Lactobacillus(4.8%; mainlyLactobacillus plantarumandLactobacillus sakei), andLeuconostoc(3.9%) dominated. The relative utilization of carbon sources by the bacterial community reflected the succession. This study identified strategic phases that characterized the manufacture and ripening of Canestrato Pugliese cheese and established a causal relationship between mesophilic lactobacilli and proteolysis.

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