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Anti Fungal Activity of Chitinolytic Bacteria Lysinibacillus fusiformis and Brevibacillus reuszeri Against The Fungal Pathogens Rhizoctonia solani and Fusarium oxysporum
Masri M., Sukmawaty E., Awalia Amir A.
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Abstract. Chitinolytic bacteria can produce chitinase, reported as a biocontrol agent against plants. This research aims to see chitinolytic activity in inhibiting the growth of Rhizoctonia solani and Fusarium oxysporum. Anti fungal testing in dual culture test by growing each of the chitinolytic bacteria, Lysinibacillus fusiformis and Brevibacillus reuszeri, with the pathogenic fungi, F. oxysporum and R. solani, in Petri dishes containing Chitin Agar Media facing a distance of 3 cm. The results showed that chitinolytic bacterial isolates were capable inhibit the fungus by having the activity of each index inhibition of L. fusiformis isolates (30%), B. reuszeri (77%) against F. oxysporum, and R. solani fungi isolates (100%) for each chitinolytic bacterial isolate.

Keywords : Anti fungal, Chitinolytic bacteria, Pathogenic fungi.
Antibacterial and Antioxidant Activities of Ginger Essential Oils
Warsito M.F., Untari F., Prasetyoputri A., Rachman F., Septiana E., Bayu A., Atikana A., Sukmarini L., Putra M.Y.
Ginger is a rhizomatous perennial herb that grows abundantly in tropical areas. It has been used around the world as a spice, flavoring agent, and ingredient in traditional medicine. Ginger essential oils (GEOs) are derivatives of ginger that can be found in various products used in daily life, such as food, pharmaceutical, and cosmetics. The present study analyzed the chemical compositions, antioxidant, and antibacterial activities of three commercially available GEOs. The compositions of GEOs were identified using the gas chromatography method. The antioxidant activity was evaluated using 2,2-diphenyl-1-picryl-hydrazyl (DPPH) and 2,2’-azinobis- (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay methods. The antibacterial activity was determined using a disc diffusion assay based on the diameter of the inhibition zone (DIZ). The main compounds identified from the samples were zingiberene, α-curcumene, β-sesquiphellandrene, camphene, α-farnesene, β-bisabolene, α-pinene, and 3-carene. The IC50 values were found to be 5.3023 and 1.4504 mg/mL for GEO1; 0.9249 and 0.5276 mg/mL for GEO2; and 10.4463 and 3.3535 mg/mL for GEO3 when evaluated using DPPH and ABTS assay methods, respectively. All samples showed antibacterial activity against Staphylococcus aureus ATCC 13420 and Bacillus subtilis (collection of Indonesian Institute of Sciences), while only GEO2 and 3 displayed inhibitory effect against Escherichia coli ATCC 9637.
Analysis of The Phytochemical Characteristics of Crude Extract of Jasmine Flower Against Escherichia coli and Staphylococcus aureus
SIHITE N.W., RUSMARILIN H., ROTUA M.
Potential Zoonotic Faecal Bacteria from Sunda Porcupine (Hystrix javanica ) and Their Antimicrobial Resistance Profiles
NISA S.A., SAFITRI R.A., INAYAH N., NDITASARI A., PURWANTISARI S., FERNIAH R.S., ACHMADI A.S., NUGRAHA T.P., SAPUTRA S.
Antibiotic Sensitivity Pattern of Bacterial Isolates among Diabetic Outpatients with Urinary Tract Infection in Pontianak
MARDHIA M., MAHYARUDIN M., IRSAN A.
Genotypic Characterization of Rhizopus species from Tempeh and Usar: Traditional Inoculum of Tempeh in Indonesia
BARUS T., WIRANATA SANJAYA J., TANDJUNG D., TATIK HARTANTI A., YULANDI A., DEWI PRASASTY V.
Antibacterial Potential of Star Anise (Illicium verum Hook. f.) Against Food Pathogen Bacteria
EVELINE E., NOVITA A.
Star anise (Illicium verum Hook. f.) is commonly used as spice and flavor enhancer in food. Previous research revealed the presence of active compound which could inhibit bacterial growth. Thus, in order to apply star anise as natural antibacterial agent in food product, a further research concerning antibacterial activity and stability of star anise was conducted. Crude extract of star anise was obtained using ethanol and acetone with maceration method for 3 days, then diluted to 10, 20, 30, 40, and 50% (w/v). Well diffusion was conducted against three food spoilage bacteria (Staphylococcus aureus, Escherichia coli, and Bacillus cereus). Extract from ethanol with 30% concentration was selected as the best extract in which inhibit more than 6 mm inhibition zone with MIC and MBC value: 1.59% and 6.36% (S. aureus), 1.04% and 4.18% (E. coli), and 0.59% and 2.39% (B. cereus). This selected extract was used to test the extract stability against 4 levels of heating temperature (60, 70, 80, and 90°C) for 2 levels of heating time (15 and 30 minutes), and 4 levels of pH (4, 5, 6, and 7). Based on our results, different heating treatment and pH caused extract instability. Star anise extract was more stable at 60°C for 15 minutes heating treatment and pH 4, which resulting the lowest inhibition zone reduction compared to control extract. Star anise extract was categorized as low toxic compound (LC50 = 212.09 ppm). Terpenoids (anethole, 2,6-dimethyl-6-(4-methyl-3-pentenyl)-2-norpinene, β-caryophyllene, β-bisabolene) was founded as major antibacterial compound in star anise extract; fatty acid (6-octadecenoic acid, hexadecanoic acid, stearic acid) and benzaldehyde (4-anisaldehyde, p-allylanisole) were also founded as minor compound.
Influence of indigenous mixotrophic bacteria on pyrite surface chemistry: Implications for bioflotation
Sanwani E., Lamandhi N.B., Husni H., Chaerun S.K., Astuti W., Mufakhir F.R.
Given the low-cost and eco-friendly method, biotechnology has been widely utilized in industries as an alternative for physical and chemical processes, including in the biomining process (e.g., bioflotation and biobeneficiation). However, the use of biochemical reagent, which is selective for certain minerals, has not been well studied. This research was aimed to investigate the potential use of biosurfactant-producing mixotrophic bacteria as an alternative to chemical reagents during bioflotation and biobeneficiation process. Thirteen bacterial strains were investigated for their ability to produce biosurfactants and their effects on the surface properties of pyrite minerals. Bacteria-pyrite interaction experimental results showed that pyrite surface properties became more hydrophilic in the experimental systems inoculated with bacteria adapted with pyrite for 48 h than that without bacterial adaptation to pyrite, which was evidenced by the decrease in the contact angle of pyrite minerals by up to 50%. This evidence was also confirmed by the highest emulsifying index value (51.6%) attained during the bacteria-pyrite interaction. Hence, these bacteria can potentially be applied to selective flotation as pyrite depressants.
The Ethanol Production Activity of Indigenous Thermotolerant Yeast Pichia kudriavzevii 1P4
ULYA D., ASTUTI R., MERYANDINI A.
Polyoxygenated Diterpene Produced by The Indonesian Marine Sponge Callyspongiasp. as an Inhibitor of the Human Pancreatic Cancer Cells
KURNIANDA V., FARADILLA S., KARINA S., AGUSTINA S., ULFAH M., OCTAVINA C., SYAHLIZA F., RIZKI RAMADHAN M., PURNAWAN S., MUSMAN M.
Isolation of a Functional Gene Encoding Homologous Lysophospholipase from Indonesian Indigenous Bacillus halodurans CM1
FERNANDA S., ABINAWANTO A., HELIANTI I.
Growth Characteristics of Chikungunya Virus Isolate from Indonesia in Various Human Cell Lines in vitro
NAULITA TURNIP O., FITRI HAYATI R., ALAWIYAH R., YOHAN B., DENIS D., BOWOLAKSONO A., SOEBANDRIO A., SASMONO R.T.
Bacterial Leaching of an Indonesian Complex Copper Sulfide Ore Using an Iron-Oxidizing Indigenous Bacterium
CHAERUN S.K., PUTRI F.Y., MINWAL W.P., ICHLAS Z.T., MUBAROK M.Z.
Physiological Profiling and Microorganism Community Analysis of Cirebon Shrimp Paste Fermentation “Terasi” using BIOLOG TM EcoPlate
ASTUTI D.I., TAUFIK I., ACHNAFANI D., PRISCILA E.S.
Detection of Antibody to Burkholderia pseudomallei in Captive and Wild Macaques in West Java and Bali, Indonesia
TESTAMENTI V.A., ISKANDRIATI D., WAHYUDI A.T., PAMUNGKAS J.
Probiotic Potential of Lactic Acid Bacteria from Yellow Bamboo Shoot Fermentation using 2.5% and 5% Brine at Room Temperature
LINDAYANI L., HARTAJANIE L., MURNIATI M.P.
Bacterial Population and Chemical Characteristics of Fermented Mandai Cempedak with Starter Induction
RAHMADI A., SARI K., KHAIRIYAH N., HANDAYANI F., SATRIO S., YULIANI Y., EMMAWATI A.
The Administration of Pseudoalteromonas piscisida 1UB through Artemia sp. to Enhance Growth Performance, Immune Response and Resistance of White Shrimp (Litopenaeus vannamei) Larvae against Vibrio harveyi
WIDANARNI W., RETALIA SABABALAT S., YUHANA M., AYU SATYARI UTAMI D.
Lactobacillus fermentum LLB3 improves antioxidant activity of bitter melon (Momordica charantia)
HARTAJANIE L., LINDAYANI L., NOVITA A., TRIVIANA SUTANTO E., APRILIANA SUNDORO A.
In Vitro Phytochemical and Inhibitory Potential Test of Bawang Hutan Bulb Extract (Eleutherine palmifolia) on Vibrio harveyi
MUNAENI W., PARIAKAN A., ABIDIN L.B., YUHANA M., SETIAWATI M., ABIDIN L.O.
Oil Recovery Test Using Bio surfactant of Halo tolerant Bacteria Brevundimonas diminuta and Bhurkholderia glumae at variation of NaCl Salt Concentrations
YUDONO B., SAID M., ESTUNINGSIH S.P., KARIMA A.
