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| Articles
by
Yusra |
Total Records (
3 ) for
Yusra |
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Yusra
,
Fauzan Azima
,
Novelina
and
Periadnadi
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Budu is a traditional fermented fish product which are
produced and distributed within a specific area in the province of West Sumatera
prepared from Spanish mackerel (Scomberomorus guttatus). The samples
were obtained from the small scale domestic factory. The aim of this research
are to isolate and identify Lactic Acid Bacteria (LAB) activity from budu
with pathogen bacteria (Escherichia coli, Staphylococcus aureus,
Salmonella thypi, Bacillus subtilis and Listeria monocytogenes)
followed identified by PCR. The bacteria isolated were growth on medium Glucose
Tripton Agar (GTA) supplement with CaCO3 and then performed purification by
plate out on deMan Rogosa and Sharpe (MRS) Agar. It was
found 138 isolates of LAB showed with clear zone around the culture and 8 isolates
(B2, B4, B5, B9, B11, B13, B28 and B34) has been antimicrobial activity against
the growth of pathogenic bacteria. The results showed that isolates B28 had
the highest antimicrobial activity against all bacteria test, with a range of
inhibition zone 14-35 mm, gram positive, spore former bacil, motility and catalase
positive. Based on morphological examination and PCR analysis, the isolate B28
was primarily identified as Bacillus cereus strain HVR22 bacteria. |
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Yempita Efendi
and
Yusra
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Tilapia (Oreochromis niloticus) is one kind of fish are cultured in floating net (KJA) Maninjau lake, West Sumatra. This study was aimed to know about proteolytic bacteria found in the gut of fish Nila can be used as candidate probiotics. Materials used in this study were derived from Nila fish farmers in the vicinity of Maninjau lake. The research method used is the isolation, identification and characterization of bacteria. Identification was conducted on the morphological and biochemical characteristics of bacteria. It was found that 55 isolates of bacteria that are morphological and biochemical grouped into three namely genus are Bacillus, Achromobacter and Enterobacter. Based on the production of extracellular proteolytic enzymes known that isolates B.3.2 had the highest proteolitic index. Based on characteristics examination and PCR analysis the isolate B.3.2 was primarily identified as Bacillus subtilis strain VITNJ1 bacteria can be used as a candidate probiotic. |
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Yusra
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Yempita Efendi
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Background and Objective: The Bacillus cereus strain HVR22 bacteria was obtained from isolated budu which produces bacteriocins. The aim of this study was to analyze the effect of crude bacteriocins on pathogen bacteria to observe the effect on cellular morphology of Escherichia coli using electron microscopy and to evaluate its effect on fish fillets. Materials and Methods: A diffusion method was used to measure the width of the clear zone made by Escherichia coli. Antimicrobial solutions of the Bacillus cereus strain HVR22 microbes were used to soak the snapper fillets, bacterial counts were performed on day 0 and 7. Results: Changes in E. coli membrane cell structure were observed under Scanning Electron Microscopy (SEM) and Transmission Electron Microscopy (TEM) after 48 h. Membranes were exposed to antimicrobial compounds from the Bacillus cereus strain HVR22. Antimicrobials produced by the Bacillus cereus strain HVR22 inhibited E. coli and Salmonella sp., growth on day 0 and 7. Conclusion: The bacteriocin-producing Bacillus cereus strain HVR22 could be used as a natural preservative for fish products. |
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