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Journal : HAYATI Journal of Biosciences

Genetic Diversity of Klebsiella spp. Isolated from Tempe based on Enterobacterial Repetitive Intergenic Consensus-Polymerase Chain Reaction (ERIC-PCR) TATI BARUS; IVAN HANJAYA; JOANITA SADELI; BIBIANA W LAY; ANTONIUS SUWANTO; ADI YULANDI
HAYATI Journal of Biosciences Vol. 20 No. 4 (2013): December 2013
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (625.021 KB) | DOI: 10.4308/hjb.20.4.171-176

Abstract

Tempe is an Indonesian fermented food prepared by fermenting dehulled cooked soybeans with Rhizopus oligosporus. Many types of bacteria are also involved during tempe fermentation, and one of these is Klebsiella spp.  Some isolates of K.  pneumoniae produces vitamin B12 in tempe but it has also been classified as an opportunistic pathogen. For this reason Klebsiella spp. in tempe is important to be studied. The aim of this study was to investigate the genetic diversity of Klebsiella spp. from tempe employing ERIC-PCR method. Sixty-one isolates of Klebsiella have been isolated from sixteen tempe producers  in Bogor, Jakarta, Malang, Tengerang, Bandung and Cianjur. 63F and 1387R primers were used to amplify 16S rDNA sequences, and 1R and 1F primers were used for ERIC analysis. The results of this research showed that sixty-one strains of Klebsiella were clustered into 17 groups. Based on ERIC-PCR analysis, isolates of Klebsiella could be grouped into different profiles which some of these groups consisted of isolates with identical ERIC-PCR profiles. Several identical ERIC-PCR profiles were found in tempe from the same producer. There was no correlation observed between genetic similarity  among isolates with the origin of tempe.
Diversity of Protease-Producing Bacillus spp. From Fresh Indonesian Tempeh Based on 16S rRNA Gene Sequence Tati Barus; Linda Wati; . Melani; Antonius Suwanto; . Yogiara
HAYATI Journal of Biosciences Vol. 24 No. 1 (2017): January 2017
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (841.094 KB) | DOI: 10.4308/hjb.24.1.35

Abstract

Tempeh is a type of traditional fermented food in Indonesia. The fermentation can be performed by Rhizopus microsporus as a main microorganism. However, Bacillus spp. is found in abundance in tempeh production. Nevertheless, information regarding the diversity of Bacillus spp. in tempeh production has not been reported yet. Therefore, the aim of this investigation was to study the genetic diversity of Bacillus spp. in tempeh production based on the 16S ribosomal RNA sequence. In this study, about 22 of 24 fresh tempeh from Jakarta, Bogor, and Tangerang were used. A total of 52 protease-producing Bacillus spp. isolates were obtained. Based on 16S ribosomal RNA results, all 52 isolates were identified to be similar to B. pumilus, B. subtilis, B. megaterium, B. licheniformis, B. cereus, B. thuringiensis, B. amyloliquefaciens, Brevibacillus brevis, and Bacillus sp. All the identified isolates were divided into two large clusters: 1) a cluster of B. cereus, B. thuringiensis, Bacillus sp., and B. brevis and 2) a cluster of B. pumilus, B. subtilis, B. megaterium, B. licheniformis, and B. amyloliquefaciens. Information about the Bacillus spp. role in determining the quality of tempeh has not been reported and this is a preliminary study of Bacillus spp. from tempeh.
Diversity of Amylase-Producing Bacillus spp. from “Tape” (Fermented Cassava) BARUS, TATI; KRISTANI, AMANDA; YULANDI, ADI
HAYATI Journal of Biosciences Vol. 20 No. 2 (2013): June 2013
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (58.662 KB) | DOI: 10.4308/hjb.20.2.94

Abstract

Fermented cassava or “Tape” is one of traditional Indonesian fermented food. The quality of “Tape” is determined by microorganisms involved during fermentation process. It was reported that Bacillus subtilis determined the quality of cassava “Tape”. The most common way to identify species is by using 16S rRNA gene.  This gene contains conserved regions as unique sequence which is relative among species. It has been widely used as a reliable molecular marker for phylogeny identification. Therefore, the aim of this research was to study diversity of amylase-producing Bacillus spp. from “Tape” based on 16S rRNA gene sequences. Bacillus spp. were isolated from “Tape” from several area in Indonesia i.e. Jakarta, Bandung, Cianjur, Subang, Rangkas Bitung, and Kediri. Amplification of 16S rRNA gene used 63f and 1387r primers. This research showed that based on 16S rRNA gene sequences, twenty-six of amylase-producing Bacillus spp. isolates were divided into four groups. All isolates were identified as species either B. megaterium, B. subtilis, B. amyloliquefaciens, or B. thuringiensis.