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Journal : Makara Journal of Science

Characterization of Exon and Intron of Defensin 1 Gene in Apis cerana and Apis dorsata Alfiyan, Achmad; Raffiudin, Rika; Astuti, Rika Indri
Makara Journal of Science Vol. 23, No. 3
Publisher : UI Scholars Hub

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Honey bee defensin 1 gene belongs to the class of immunity genes in this social insect. The peptide acts as a defensive mechanism against infections caused by Gram-positive bacteria. The aim of this study was to characterize exon 2, intron 2, and exon 3 of defensin 1 gene in both the Indonesian honey bees Apis cerana and A. dorsata. First, defensin 1 genes of A. cerana and A. dorsata were sequenced, after which a bioinformatic analysis was conducted. The amplified length of these defensin 1 genes of A. cerana and A. dorsata were 479 and 458 bp, respectively, and their putative amino acid sequences comprised 66 and 65 amino acids, respectively, with 6 cysteine residues. The cysteine residues formed a disulfide bond and then linked the three domains in the defensin peptide with each other, thereby allowing the lysis of the bacterial membrane through pore formation. Intron 2 of the defensin gene demonstrated nucleotide variations between A. cerana from Indonesia and that from Korea and between A. dorsata from Indonesia and that from Malaysia; the latter species also demonstrated variations in exon 3. Phylogenetic tree topology of the bee, which was constructed based on defensin 1 gene, was compatible with a previous study showing that A. cerana and A. dorsata are more closely related to A. mellifera than to A. florea.
Yeasts Isolated from Traditional Brem Bali Show Stress Tolerance Phenotype against Fermentation-Related Stresses Lenka, Audria Bayu; Astuti, Rika Indri; Listiyowati, Sri
Makara Journal of Science Vol. 25, No. 1
Publisher : UI Scholars Hub

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Abstract

The search for microbes, primarily yeasts with unique characters such as the tolerance against fermentation-related-stresses, is gaining significant interest nowadays. Traditionally made alcoholic beverages can be used as sources for such yeasts, given that during fermentation and storage, microbes may develop stress tolerance responses leading to naturally stress-tolerant yeast strains. In this study, we used an alcoholic beverage, that is, Brem Bali, as the source of potential yeast isolates. We isolated nine yeast isolates from two traditional Brem Bali products. All isolates showed tolerance against high glucose stress (40–50%) and sensitivity against high-temperature stress (37–50 °C). Notably, isolate BT5 showed tolerance phenotype against ethanol stress (up to 12.5%). Notably, the ethanol stress tolerance phenotype shown by isolate BT5 was unlikely correlated to the ability of the isolates in combating other stresses. Based on the internal transcribed spacer sequence, isolates BT2, BT5, and BT6 shared high similarity with Wickerhamomyces anomalus (98%). Further approaches may be needed to clarify the identity of these isolates. Based on our study, isolate BT5 bears potential as a fermentation agent based on its ability to combat high glucose and ethanol stresses.