Academic literature on the topic 'Producer bacteria and isolation'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Producer bacteria and isolation.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Journal articles on the topic "Producer bacteria and isolation"
Simandjuntak, Suddin, and Mokosuli Samuel. "Isolation and Identification of Thermophilic Bacteria, Producer of Amylase Enzyme, from Lake Linow, North Sulawesi." Journal of Pure and Applied Microbiology 12, no. 2 (June 30, 2018): 543–54. http://dx.doi.org/10.22207/jpam.12.2.13.
Full textLalam, Chandra Mouli, P. Y. Naidu, and T. Srinivasan. "Isolation and Screening of Lactobacillus Bacteria for Ability to Produce Antibiotics." International Letters of Natural Sciences 32 (January 2015): 68–76. http://dx.doi.org/10.18052/www.scipress.com/ilns.32.68.
Full textShah, Binod Kumar, Sapana Sharma, Gita Shakya, and Bishnu Prasad Upadhyay. "Multiple drug resistant Vibrio cholerae, Salmonella and Shigella from Nepalgunj Cholera outbreak and different hospitals of Nepal." Nepalese Journal of Biosciences 2 (January 24, 2013): 31–39. http://dx.doi.org/10.3126/njbs.v2i0.7487.
Full textLeonita, Shinta, Maria Bintang, and Fachriyan Hasmi Pasaribu. "Isolation and Identification of Endophytic Bacteria from Ficus variegata Blume as Antibacterial Compounds Producer." Current Biochemistry 2, no. 3 (November 23, 2016): 116–28. http://dx.doi.org/10.29244/cb.2.3.116-128.
Full textAbdul Rahim, Ainihayati, Wan Nurul Hakimah Wan Azmi, Noor Azlina Ibrahim, Wan Nurul Iffan Sofea Wan Mohamad Safari, and Khomaizon Abdul Kadir Pahirul Zaman. "Isolation of Potential Biosurfactant Producer from Oil Contaminated Soil and Water." Journal of Tropical Resources and Sustainable Science (JTRSS) 5, no. 3 (December 31, 2017): 140–44. http://dx.doi.org/10.47253/jtrss.v5i3.659.
Full textTilay, Ashwini, and Uday Annapure. "Novel Simplified and Rapid Method for Screening and Isolation of Polyunsaturated Fatty Acids Producing Marine Bacteria." Biotechnology Research International 2012 (August 15, 2012): 1–8. http://dx.doi.org/10.1155/2012/542721.
Full textKaur, Kuldeep, Vikrant Dattajirao, Vikas Shrivastava, and Uma Bhardwaj. "Isolation and Characterization of Chitosan-Producing Bacteria from Beaches of Chennai, India." Enzyme Research 2012 (August 5, 2012): 1–6. http://dx.doi.org/10.1155/2012/421683.
Full textSUNNY, FRANSISCA, TRI HANDAYANI KURNIATI, and ARIANI HATMANTI. "ISOLASI DAN KARAKTERISASI BAKTERI PENGHASIL SENYAWA ANTIBAKTERI YANG BERASOSIASI DENGAN KARANG BATU DARI PERAIRAN BITUNG DAN SPONS DARI SELAT MAKASSAR." BIOMA 11, no. 1 (March 30, 2015): 42. http://dx.doi.org/10.21009/bioma11(1).5.
Full textA N Zamani, N., T. E Tengku Zainal Mulok, R. Mat Nor, and . "Isolation and Molecular Identification of Biosurfactant Producing Soil Bacteria." International Journal of Engineering & Technology 7, no. 4.14 (December 24, 2019): 77. http://dx.doi.org/10.14419/ijet.v7i4.14.27475.
Full textİspirli, Hümeyra, and Enes Dertli. "Isolation and identification of exopolysaccharide producer lactic acid bacteria from Turkish yogurt." Journal of Food Processing and Preservation 42, no. 1 (May 24, 2017): e13351. http://dx.doi.org/10.1111/jfpp.13351.
Full textDissertations / Theses on the topic "Producer bacteria and isolation"
Ghilamicael, Amanuel Menghs. "Isolation and characterization of n-alkane utilizing bacteria, which produce biomulsifiers." Master's thesis, University of Cape Town, 2003. http://hdl.handle.net/11427/4265.
Full textBacterial strains were isolated by enrichment cultures from oil-contaminated soil samples. In the present study, several strains, capable of growing on crude oil, were isolated. Isolates were screened for their inherent abilities to produce bioemulsifiers when they were grown on hydrocarbon substrates.
Oelofse, Adriaan. "Isolation and characterisation of the antimicrobial peptides produced by acetic acid bacteria." Thesis, Stellenbosch : Stellenbosch University, 2003. http://hdl.handle.net/10019.1/53479.
Full textENGLISH ABSTRACT: Wine quality is greatly influenced by the number of microorganisms, which occur throughout the winemaking process. Yeasts are responsible for the alcoholic fermentation, the lactic acid bacteria (LAB) are responsible for malolactic fermentation (MLF), while acetic acid bacteria (AAB) are responsible for converting ethanol to acetic acid. These microorganisms are present on the grapes and in the cellar and these consequently serve as gateways to the fermentation tanks where they will affect the wine quality. However, these microorganisms can be seen either as beneficial or as wine spoilage microorganisms, depending on the conditions that prevail throughout the winemaking process. It is thus very important to prevent any process that could lead to the lowering of the wine quality. In this regard, some of the factors that should always be evaluated include the quality of the grapes, winemaking techniques and quality control. One of the measures that have been implemented during winemaking to ensure the microbial stability is the use of chemical preservatives. Sulphur dioxide (502) has been, and is, used widely as primary preservative in winemaking. However, an ever-increasing consumer resistance against the use of chemical preservatives has developed as it poses possible health risks and decreases the sensorial quality of wine. An alternative approach to chemical preservation that has triggered numerous new investigations, is biological preservation or biopreservation. This is the use of the natural microbial flora and/or their antimicrobial products, such as bacteriocins, to inhibit or destroy the other sensitive microorganisms that are unwanted in the same environment. Evidence in the wine industry has shown that bacterial spoilage still is a very common problem in many wineries. This bacterial spoilage can lead to, amongst other, two main problems, which are of great concern to winemakers. This include high levels of volatile acidity, resulting in the wine having a vinegary off-flavour, and sluggish/stuck fermentation, which is the result of compounds such as acetic- and other fatty acids that causes inhibition of the yeast's growth. With acetic acid being the common link in both cases, it became evident that investigations should be performed on the main producer of acetic acid, namely AAB. As a result, AAB turned out to be one of the main spoilage microorganisms associated with winemaking. Most of the research on biopreservation in the food and beverage industry has been performed on the Gram-positive LAB. The fact that their spectrum of inhibition currently excludes most Gram-negative bacteria, specifically AAB, indicated that AAB should be screened in search of possible antimicrobial compounds that could be applied to control their cell numbers during winemaking. No evidence of antimicrobial action amongst AAB could be found in literature, therefore this work was considered novel. The main objectives of this study were to screen wine isolates of AAB for the production of antimicrobial compounds. This was followed by the isolation and preliminary characterisation of the antimicrobial substances produced. Various attempts to optimise the production of the antimicrobial compounds and isolation procedures, were also included. This study forms part of a larger research programme that has been initiated at the Institute for Wine Biotechnology at Stellenbosch University on the biopreservation in wine. Our results indicated that possible antimicrobial compounds of proteinaceous nature, produced by AAB isolated from wine, do exist. It was found that two different species of AAB, namely Acetobacter aeeti and Gluconobacter frateurii, produced antimicrobial compounds that inhibited other species of AAB. Preliminary results indicated that these compounds are heat sensitive and stable in a wide pH range. It was also shown that after the action of proteolytic enzymes, such as proteinase K and a-chemotrypsin, all inhibitory activity was lost. This study also revealed the existence of the species Gluconobacter frateurii, which have not yet been associated with the winemaking environment. This study made a valuable contribution to the limited amount of information and understanding of AAB, not only in the wine environment, but also elsewhere. The results and findings of this research would serve as platform for further projects. This might soon lead to the development of antimicrobial substances or tailored wine-yeasts with antimicrobial abilities, which can be applied during winemaking to assist the winemaker in combatting high cell numbers and subsequent spoilage by AAB.
AFRIKAANSE OPSOMMING: Wynkwaliteit word beïnvloed deur 'n verskeidenheid van mikroorganismes wat regdeur die wynrnaakproses teenwoordig is. Die giste is vir die alkoholiese fermentasie, die melksuurbakterieë (MSB) vir die appelmelksuurgisting, terwyl die asynsuurbakterieë (ASB) vir die omskakeling van etanol na asynsuur verantwoordelik is. AI hierdie mikroorganismes is teenwoordig op die druiwe en in die kelder, en dit dien gevolglik as 'n weg waardeur hulle in die fermentasietenke kan kom om sodoende die wynkwaliteit te beïnvloed. Hierdie mikroorganismes kan egter gesien word as óf voordelig óf as wynbederfmikroorganismes, afhangende van die heersende kondisies gedurende die wynrnaakproses. Dit is daarom baie belangrik om enige proses te voorkom wat tot 'n verlaging in wynkwaliteit kan lei. Wat laasgenoemde aanbetref, is daar sekere faktore wat altyd geëvalueer moet word, naamlik die druifkwaliteit, wynrnaaktegnieke en kwaliteitsbeheer. Een van die maatreëls wat geïmplementeer is om mikrobiologiese stabiliteit tydens die wynrnaakproses te handhaaf, is die gebruik van chemiese preserveermiddels. Swaweidioksied (S02) word algemeen gebruik as primêre preserveermiddel tydens wynrnaak. Daar is egter 'n toenemende verbruikersweerstand teen die gebruik van chemiese preserveermiddels, aangesien dit moontlike gesondheidsrisiko's kan inhou, asook tot 'n verlaging in sensoriese kwaliteit van die wyn kan lei. 'n Alternatiewe benadering vir chemiese preservering, wat reeds tot verskeie nuwe ondersoeke gelei het, is biologiese preservering of biopreservering. Dit is die gebruik van die natuurlike mikroflora en/of hulle antimikrobiese produkte, soos bv. bakteriosiene, om die sensitiewe mikroorganismes wat in dieselfe omgewing voorkom, se groei te inhibeer óf om hulle dood te maak. Aanduidings vanuit die wynbedryf dui daarop dat bakteriese bederf steeds 'n algemene probleem is wat in baie kelders ondervind word. Hierdie bakteriese bederf kan onder andere twee hoofprobleme veroorsaak, wat 'n groot bekommernis vir verskeie wynmakers is. Dié probleme sluit in hoë vlakke van vlugtige suurheid, wat gevolglik die wyn 'n asyn-afgeur gee, en slepende/gestaakte fermentasies, wat die gevolg is van komponente soos asynsuur en ander vetsure, wat die gis se groei inhibeer. Die feit dat asynsuur die gemeenskaplike faktor in beide gevalle was, het daarop gedui dat 'n ondersoek rakende die hoofproduseerder van asynsuur, naamlik ASB, benodig word. ASB word gevolglik as een van die hoofbederforganismes wat met die wynrnaakproses geassosieer word, beskou. Die meeste navorsing oor biopreservering in die voedsel -en drank bedryf is op die Gram-positiewe MSB gedoen. Die spektrum van inhibisie van die bakteriosiene van MSB sluit egter die meeste Gram-negatiewe bakterieë uit, veral ASB, en dit dui daarop dat ASB gesif moet word in 'n soektog na antimikrobiese substanse wat moontlik gebruik kan word om hul getalle tydens die wynrnaakproses te beheer. Geen bewyse kon tot dusver uit die literatuur gekry word met betrekking tot antimikrobiese aktiwiteit teen ASB nie, daarom word hierdie navorsing dus as nuut beskou. Hierdie studie se hoofdoelwittewas om die wyn-isolate van ASB vir die produksie van antimikrobiese peptiede te sif. Dit is gevolg deur die isolasie en voorlopige karakterisering van die geproduseerde antimikrobiese komponente. Daar is ook verskeie pogings aangewend om die produksie van die antimikrobiese substanse, asook die isolasieprosedures, te optimiseer. Hierdie studie vorm deel van 'n groter navorsingsprogram oor biopreservering van wyn wat deur die Instituut vir Wynbiotegnologie by die Universiteit van Stellenbosch geïnisieer is. Die resultate het daarop gedui dat antimikrobiese substanse van proteïenagtige aard, afkomstig vanaf wyn-isolate van ASB, wel bestaan. Daar is gevind dat twee veskillende spesies, naamlik Aeefobaefer aeefi en Glueonobaefer frafeurii, antimikrobiese peptiede produseer, wat ander spesies van ASB kan inhibeer. Voorlopige resultate het getoon dat hierdie substanse hitte-sensitief is en ook stabiel is oor 'n wye pH-reeks. Daar was ook aanduidings dat, ná die aksie van proteolitiese ensieme, soos bv. proteïnase K en a-chemotripsien, al die inhibitoriese aktiwiteit verlore gegaan het. Hierdie studie het ook die voorkoms van die spesies Glueonobaefer frafeurii aangedui, wat nog nie tot dusver met die wynrnaakomgewing geassosieer is nie. Hierdie studie maak 'n waardevolle bydrae tot die beperkte hoeveelheid inligting oor en begrip van ASB, nie net in die wynomgewing nie, maar ook in die algemeen in die natuur. Die bevindinge en resultate van hierdie navorsing sal as basis dien vir verdere projekte wat sal volg. Dit kan moontlik binnekort lei tot die ontwikkeling van antimikrobiese substanse, en ook pasgemaakte wyngiste met antimikrobiese vermoëns, wat tydens die wynrnaakproses gebruik kan word om sodoende die wynmaker in staat te stelom die hoë bakteriese getalle en die gevolglike bederf deur ASB, te beheer.
Knepper, Janosch [Verfasser]. "Isolation and Identification of Natural Products from Bacteria and Amphibia / Janosch Knepper." München : Verlag Dr. Hut, 2019. http://d-nb.info/1188515799/34.
Full textBueno, Silvia Messias. "Bactérias produtoras de biossurfactantes : isolamento, produção, caracterização e comportamento num sistema modelo /." São José do Rio Preto : [s.n.], 2008. http://hdl.handle.net/11449/100904.
Full textBanca: Iracema de Oliveira Moraes
Banca: Alexandre Rodrigo Coelho
Banca: Eleni Gomes
Banca: Fernando Leite Hoffmann
Resumo: Surfactantes são agentes ativos de superfície amplamente utilizados em vários setores industriais. Estas moléculas, com propriedades anfifílicas, são produzidas química ou biologicamente. A grande maioria dos surfactantes disponíveis comercialmente é sintetizada a partir de derivados do petróleo. Em vista de suas vantagens ecológicas, há um grande interesse comercial na substituição de surfactantes sintéticos por naturais. Nesta pesquisa, foram coletadas cinco amostras de solos contaminados e não contaminados por hidrocarbonetos designadas 1, 2, 3, 4 e 5 das quais foram isoladas vinte e oito colônias bacterianas pela técnica de diluição decimal em tubos de ensaio e plaqueamento em placas de Petri contendo meio PCA (Ágar Padrão para Contagem). As bactérias isoladas foram coradas pelo método de Gram para observação das características morfológicas. Destas, apenas treze apresentaram hemólise em placas de Ágar Sangue, o que indicou a presença de biossurfactante. Posteriormente, estas foram cultivadas em meio de produção contendo sais minerais e o caldo de cultura, sem a presença de células, foi utilizado para a determinação da tensão superficial e do índice de emulsificação. As oito bactérias cujos caldos (sem a presença de células) apresentaram diminuição de tensão superficial de no mínimo 20% e índice de emulsificação estável após 24 horas foram selecionadas para realização de testes bioquímicos para identificação. A análise dos resultados destes testes mostrou que as bactérias pertencem ao gênero Bacillus. Foi determinada a otimização da produção de biossurfactantes em caldo de fermentação utilizando diferentes pH (5,0; 6,0; 7,0 e 8,0), tempo de fermentação (48, 72 e 96 horas) e diferentes fontes de carbono (glicose, sacarose, manitol, frutose, glicose + frutose e caldo de cana) nas concentrações 1, 2, 3, 4 e 5%... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: Surfactants are surface-active agents widely used in various industries. These molecules, with amphiphilic properties, are produced chemical or biologically. The vast majority of commercially available surfactants is synthesized from oil derivatives. In view of its environmental benefits, there is a large commercial interest in the replacement of natural by synthetic surfactants. In this survey, were collected five samples of contaminated and not contaminated soil by hydrocarbons designated 1, 2, 3, 4 and 5 which were isolated twenty-eight bacterial colonies by the technique of decimal dilution in test tubes, and plating in Petri dishes containing PCA medium (Plate Count Agar) The bacteria isolated were stained by the method of Gram for observation of morphological characteristics. Of these, only thirteen had haemolysis in blood agar plates, which indicated the presence of biosurfactant. Later, they were grown in a production medium containing minerals and the culture broth, without the presence of cells was used to determine the surface tension and the emulsification index. The eight bacteria whose broths (without the presence of cells) had reduction of surface tension of at least 20% and emulsification index stable after 24 hours were selected to carrying out biochemical test for identification. The results of these tests showed the bacteria belong to the genus Bacillus. It was determined the optimization of production of biosurfactants in fermentation broth using different pH (5.0, 6.0, 7.0 and 8.0), fermentation time (48, 72 and 96 hours) and different carbon sources (glucose, sucrose, mannitol, fructose, glucose + fructose and cane juice) at concentrations 1, 2, 3, 4 and 5%. The results showed that pH 5.0 and 7.0; time of 72 hours and fermentation of sucrose at low concentrations had the best production of biosurfactant. The 2C bacteria (Bacillus sp) isolated... (Complete abstract click electronic access below)
Doutor
Morgan, Joanne. "Screening, isolation and characterisation of antimicrobial/antifungal peptides produced by lactic acid bacteria isolated from wine." Thesis, Stellenbosch : Stellenbosch University, 2003. http://hdl.handle.net/10019.1/53582.
Full textFull text to be digitised and attached to bibliographic record.
ENGLISH ABSTRACT: Winemaking is an age-old tradition that dates back to as early as 6000 BC. In our modern era there are several insects and microorganisms that pose a threat to the grapevine, the environment and the final wine product. Farmers and winemakers are becoming aware of the threat and the fight against disease, spoilage and/or pathogenic microorganisms is on the rise. Currently, the natural environment is being altered through rural developments, pollution and disaster, which in turn is responsible for altering the natural micro flora. The result is a harsh battle between man and microorganism. The weapon used often against microorganisms is chemical preservatives, such as sulphur dioxide. These chemical preservatives change the nutritional value, quality and wholesomeness of the wine. Chemical preservatives suppress the quality of the wine with a reduction in wine consumption by the consumers. Until the 18th century, wine was regarded as a safe drink and prescribed by doctors. In the zo" century alcohol consumption became the focus point of some health campaigners. Medical science restored the good name of wine in the 1990s when it came to light that moderate red wine consumption may aid in preventing heart disease and assist in stress management. The only drawback that lowers consumption levels is the use of chemical preservatives. It is of utmost importance to place the focus on health issues and the development of natural preservation methods that are environmentally friendly and contributes to the overall wholesomeness of the wine. Due to these demands, the scientific community placed the focus of research projects on the development and enhancement of biopreservation methods, in order to minimise chemical preservation use. One of the most promising biocontrol agents is bacteriocins. These proteinaceous molecules produced by various lactic acid bacteria exert antimicrobial activity towards closely related organism. Research has shown that bacteriocins may aid in the prevention of wine-spoilage and enhance natural preservation techniques. Most of the research on biopreservation in food and beverages has been performed on the bacteriocins of LAB. No evidence could be found that indicated bacteriocin production by wine isolated LAB in South Africa. This study is therefore, of utmost importance and is considered to be novel pioneering work for the South African wine industry. The main objective of this study was to screen wine isolated LAB for the production of antimicrobial and/or antifungal compounds. This was followed by the isolation and characterisation of the produced bacteriocins. This study forms part of a greater project that focuses on wine preservation, under the auspices of the Institute for Wine Biotechnology.The research results in this study indicated the production of bacteriocins by wine isolated LAB of South African origin. It was found that numerous isolates exerted antimicrobial activity towards other wine associated LAB. The most predominant species that gave the highest activity was Lactobacillus brevis and Lactobacillus paracasei. Experimental results indicated that the bacteriocins produced by these two species were thermo-stable and active over a wide pH range, including the temperatures and pH values that reign in the South African wine environment. The antimicrobial activity was lost after treatment with proteolytic enzymes, such as proteinase K and lysozyme. The size, production and growth kinetic curves of the bacteriocins under investigation showed similar results that are comparable to other findings in the literature. Antifungal activity was detected against Botryfis cinerea that indicated limited inhibitory activity towards spore germination, but had no effect on hyphal growth. This study provides novel information regarding bacteriocin production by LAB isolated from the South African wine industry. The results indicate the suitability of these bacteriocins as possible biopreservatives in the wine environment. The proposed results obtained in this study will aid in the development of bacteriocinproducing, tailored made wine yeast or LAB that may in future, play vital roles in the winemaking process.
AFRIKAANSE OPSOMMING: Wynmaak is 'n eeu oue tradisie wat terugdateer tot so vroeg soos 6000 jaar v.C. In ons moderne eeu is daar verskeie insekte en mikro-organismes wat In bedreiging vir die wingerdstok, asook die omgewing en die finale wynproduk inhou. Boere en wynmakers word al hoe meer bewus van hierdie bedreiging, terwyl die stryd teen siektes, bederf en/of patogene mikro-organismes ook aan die toeneem is. Tans word die natuurlike omgewing deur landelike ontwikkeling, besoedeling en natuurlike rampe verander, wat op sy beurt weer verantwoordelik is vir die verandering van mikroflora. Die gevolg is 'n harde stryd tussen die mens en mikro-organismes. Die wapen wat gereeld ingespan word in die stryd teen mikro-organismes, is chemiese preserveermiddels, soos swaweidioksied. Hierdie chemiese preserveermiddels verander die voedingswaarde, kwaliteit en die voedsaamheid van die wyn. Dit onderdruk ook die gehalte van wyn, wat meebring dat minder wyn deur die verbruiker gedrink word. Tot en met die agtiende eeu is wyn deur dokters as 'n veilige drankie voorgeskryf. In die twintigste eeu het alkoholverbruik die fokuspunt van gesondheidskamvegters geword. In die 1990's het die mediese wetenskap wyn se goeie naam in ere herstel toe dit aan die lig gekom het dat In matige verbruik van rooiwyn moontlik hartsiektes kan voorkom en help om stres te beheer. Die enigste nadelige faktor wat verbruikersvlakke verlaag, is die gebruik van chemiese preserveermiddels. Dit is uiters noodsaaklik om die fokus op gesondheidskwessies te plaas en die ontwikkeling van natuurlike preserveermetodes wat omgewingsvriendelik is en tot die algehele voedsaamheid van wyn bydra. As gevolg van hierdie eise het wetenskaplikes die fokus geplaas op navorsingsprojekte vir die ontwikkeling en verbetering van biopreserveringsmetodes met die doelom die gebruik van chemiese preserveermiddels te verminder. Een van die belowendste biokontrolemiddels is bakteriosiene. Hierdie proteïenagtige molekule word deur verskeie melksuurbakterieë vervaardig en oefen anti-mikrobiese aktiwiteit teenoor nabyverwante organismes uit. Navorsing het getoon dat bakteriosiene moontlik kan help in die voorkoming van wynbederf en natuurlike preserveertegnieke kan verbeter. Die meeste van die navorsing op biopreservering in voedsel en drank is op die bakteriosiene van melksuurbakterieë uitgevoer. Geen bewys kon gevind word in Suid Afrika wat bakteriosienproduksie deur wyn-geïsoleerde melksuurbakterieë aangedui het nie. Hierdie studie is daarom baie belangrik en word as baanbreker werk vir die Suid Afrikaanse wynbedryf beskou. Die hoofdoel van hierdie studie was om wyn-geïsoleerde melksuurbakterieë vir die produksie van anti-mikrobiese en/of anti-fungiese substanse te toets. Dit is gevolg deur die isolasie en karakterisering van die geproduseerde bakteriosiene. Hierdie studie maak deel uit van 'n groter projek wat fokus op wynpreservering en wat onder leiding van die Instituut van Wynbiotegnologie uitgevoer word. Navorsingsresultate van hierdie studie dui op die produksie van bakteriosiene deur wyn-geïsoleerde melksuurbakterieë van Suid Afrikaanse oorsrong. Daar is gevind dat verskeie isolate anti-mikrobiese aktiwiteit teenoor ander wynverwante malksuurbakterieë uitgeoefen het. Die oorheersende spesie wat die hoogste aktiwiteit getoon het, was Lactobacillus brevis en Lactobacillus paracasei. Eksperimentele uitslae dui daarop dat die bakteriosiene wat deur hierdie twee spesies geproduseer word, termostabiel en aktief is oor 'n wye pH reeks, insluitende die temperature en pH-waardes wat in die Suid Afrikaanse wynomgewing voorkom. Die anti-mikrobiese aktiwiteit het verlore gegaan na behandeling met proteolitiese ensieme soos proteïnase K. Die groote, produksie en groeikinetika kurwes van die bakteriosiene wat ondersoek is, toon vergelykbare resultate met ander bevindings in die literatuur. Anti-fungiese aktiwiteit is opgemerk teen Botrytis cinerea, wat beperkte inhiberende aktiwiteit ten opsigte van spoorontkieming aangedui het, maar geen effek op hifegroei gehad nie. Hierdie studie verskaf nuwe inligting aangaande bakteriosienproduksie deur melksuurbakterieë wat van die Suid Afrikaanse wynomgewing geïsoleer is. Die resultate dui op die geskiktheid van hierdie bakteriosiene as moontlike biopreserveermiddels in die wynbedryf. Die voorgestelde resultate deur hierdie studie verkry sal help in die ontwikkeling van bakteriosien produserende, spesifiek vervaardigse wyngis of melksuurbakterieë, wat in die toekoms 'n baie belangrike rol in die wynmaakproses sal speel.
Liang, Lanfang. "Investigation of Secondary Metabolites of North Sea Bacteria: Fermentation, Isolation, Structure Elucidation and Bioactivity." Doctoral thesis, [S.l. : s.n.], 2003. http://deposit.ddb.de/cgi-bin/dokserv?idn=96850728X.
Full textBueno, Silvia Messias [UNESP]. "Bactérias produtoras de biossurfactantes: isolamento, produção, caracterização e comportamento num sistema modelo." Universidade Estadual Paulista (UNESP), 2008. http://hdl.handle.net/11449/100904.
Full textSurfactantes são agentes ativos de superfície amplamente utilizados em vários setores industriais. Estas moléculas, com propriedades anfifílicas, são produzidas química ou biologicamente. A grande maioria dos surfactantes disponíveis comercialmente é sintetizada a partir de derivados do petróleo. Em vista de suas vantagens ecológicas, há um grande interesse comercial na substituição de surfactantes sintéticos por naturais. Nesta pesquisa, foram coletadas cinco amostras de solos contaminados e não contaminados por hidrocarbonetos designadas 1, 2, 3, 4 e 5 das quais foram isoladas vinte e oito colônias bacterianas pela técnica de diluição decimal em tubos de ensaio e plaqueamento em placas de Petri contendo meio PCA (Ágar Padrão para Contagem). As bactérias isoladas foram coradas pelo método de Gram para observação das características morfológicas. Destas, apenas treze apresentaram hemólise em placas de Ágar Sangue, o que indicou a presença de biossurfactante. Posteriormente, estas foram cultivadas em meio de produção contendo sais minerais e o caldo de cultura, sem a presença de células, foi utilizado para a determinação da tensão superficial e do índice de emulsificação. As oito bactérias cujos caldos (sem a presença de células) apresentaram diminuição de tensão superficial de no mínimo 20% e índice de emulsificação estável após 24 horas foram selecionadas para realização de testes bioquímicos para identificação. A análise dos resultados destes testes mostrou que as bactérias pertencem ao gênero Bacillus. Foi determinada a otimização da produção de biossurfactantes em caldo de fermentação utilizando diferentes pH (5,0; 6,0; 7,0 e 8,0), tempo de fermentação (48, 72 e 96 horas) e diferentes fontes de carbono (glicose, sacarose, manitol, frutose, glicose + frutose e caldo de cana) nas concentrações 1, 2, 3, 4 e 5%...
Surfactants are surface-active agents widely used in various industries. These molecules, with amphiphilic properties, are produced chemical or biologically. The vast majority of commercially available surfactants is synthesized from oil derivatives. In view of its environmental benefits, there is a large commercial interest in the replacement of natural by synthetic surfactants. In this survey, were collected five samples of contaminated and not contaminated soil by hydrocarbons designated 1, 2, 3, 4 and 5 which were isolated twenty-eight bacterial colonies by the technique of decimal dilution in test tubes, and plating in Petri dishes containing PCA medium (Plate Count Agar) The bacteria isolated were stained by the method of Gram for observation of morphological characteristics. Of these, only thirteen had haemolysis in blood agar plates, which indicated the presence of biosurfactant. Later, they were grown in a production medium containing minerals and the culture broth, without the presence of cells was used to determine the surface tension and the emulsification index. The eight bacteria whose broths (without the presence of cells) had reduction of surface tension of at least 20% and emulsification index stable after 24 hours were selected to carrying out biochemical test for identification. The results of these tests showed the bacteria belong to the genus Bacillus. It was determined the optimization of production of biosurfactants in fermentation broth using different pH (5.0, 6.0, 7.0 and 8.0), fermentation time (48, 72 and 96 hours) and different carbon sources (glucose, sucrose, mannitol, fructose, glucose + fructose and cane juice) at concentrations 1, 2, 3, 4 and 5%. The results showed that pH 5.0 and 7.0; time of 72 hours and fermentation of sucrose at low concentrations had the best production of biosurfactant. The 2C bacteria (Bacillus sp) isolated... (Complete abstract click electronic access below)
Lukanji, Zinathi, and R. N. Ndip. "Isolation and molecular characterization of Bacillus cereus from cow’s raw milk." Thesis, University of Fort Hare, 2015. http://hdl.handle.net/10353/d1021284.
Full textVystavělová, Růžena. "Identifikace vybraných druhů bakterií mléčného kvašení v mléčných výrobcích." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2012. http://www.nusl.cz/ntk/nusl-216875.
Full textKlein, Timothy Matsiko Ninsiima. "The isolation and characterisation of novel natural products from marine bacterial symbionts." University of the Western Cape, 2015. http://hdl.handle.net/11394/4747.
Full textDrug-resistant infections are a global health crisis and drastically hinder the treatment options to effectively combat disease. Today, natural products remain an important source of novel drug candidates. Micro-organisms, in addition to being a source of bioactive natural products, represent a sustainable source of these compounds. As the marine environment is largely underexplored, the oceans represent a potential source of novel NPs. This study aimed at the discovery of novel NPs from bacteria associated with novel marine invertebrate species endemic to the South African coast, including a sponge Spongia (Spongia) sp. 001RSASPN and a tunicate, Pseudodistoma africanum Millar, 1954. The methodology comprised of culture-dependent and culture-independent strategies. The former involved the isolation of bacteria associated with the invertebrate species and subsequent screening for anti-microbial activity against a panel of indicator strains including a multi-drug resistant E. coli strain. Anti-bacterial activity was detected in 6.1% and 4% of bacterial isolates from the sponge and tunicate isolates respectively. The culture-independent strategy involved the use of PCR to select bioactive strains likely to contain novel NRPS or PKS secondary metabolite pathways. An NRPS A- domain exhibiting low sequence identity (65%) to reference sequences in the NCBI database was amplified from isolate PE8-15, a strain belonging to the genus Bacillus. This predicted a novel NRPS pathway within this strain. In addition, this isolate exhibited the most diverse anti-microbial profile including anti-bacterial and anti-fungal activity (A.fumigatus ATCC 46645). Therefore, as the most promising candidate, the genome of PE8-15 was sequenced following which 10 secondary metabolite pathways including bacteriocins (5), NRPS (3), siderophore (1) and a terpene pathway were identified. The A-domain amplified from PE8-15 originated from Cluster 4, and NRPS pathway predicted to encode a lipopeptide. Lipopeptides are an important class of compounds with a range of industrial applications in the pharmaceutical, cosmetic as well as food industry. The identification of potentially novel secondary metabolite pathways from even well- studied groups of organisms demonstrates the importance of sequence-based methods in natural product discovery. Furthermore, this study highlights the South African coast as a rich source of microbial natural products and should be exploited further for drug discovery.
Books on the topic "Producer bacteria and isolation"
Stott, Martin. Beyond isolation: Constructing a co-ops sector in the U.K. economy. Leeds: ICOM, 1986.
Find full textMedia for isolation-cultivation-identification-maintenance of medical bacteria. Baltimore: Williams & Wilkins, 1985.
Find full textEldere, Johan van. Intestinal steroid desulfation: Isolation and characterization of intestinal steroid desulfating bacteria and their influence on the enterohepatic circulation of steroids. Leuven: Leuven University Press, 1988.
Find full textKasirœ̄k, Wannaphā. Kāntrūat yǣk chư̄a bǣkthīrīa læ pō̜rasit thī kō̜haikœ̄t rōk nai plākātūn =: Isolation and identification of pathogenic bacteria and parasites of clownfish : rāingān kānwičhai. [Chonburi]: Sathāban Witthayāsāt thāng Thalē, Mahāwitthayālai Būraphā, 2005.
Find full textKasirœ̄k, Wannaphā. Kāntrūat yǣk chư̄a bǣkthīrīa læ pō̜rasit thī kō̜haikœ̄t rōk nai mānām (Hippocampus spp.): Rāingān kānwičhai = Isolation and identification of pathogenic bacteria and parasites of seahorse. [Chonburi]: Sathāban Witthayāsāt thāng Thalē, Mahāwitthayālai Būraphā, 2003.
Find full textBenkerroum, Noreddine. Application of bacteriocins produced by lactic acid bacteria in preserving dairy products and development of a selective medium for Leuconostoc isolation. 1992.
Find full textMacFaddin, Jean F. Media for Isolation, Cultivation, Identification, Maintenance of Medical Bacteria. 4th ed. Lippincott Williams & Wilkins,US, 1985.
Find full text(Editor), M. P. Starr, H. Stolp (Editor), H. G. Trüper (Editor), A. Balows (Editor), and H. G. Schlegel (Editor), eds. The Prokaryotes: A Handbook on Habitats, Isolation and Identification of Bacteria. Springer, 1989.
Find full textL, Macario Alberto J., and Conway de Macario Everly, eds. Gene probes for bacteria. San Diego: Academic Press, 1990.
Find full textBook chapters on the topic "Producer bacteria and isolation"
Gutierrez, Tony, and Ibrahim M. Banat. "Isolation of Glycoprotein Bioemulsifiers Produced by Marine Bacteria." In Springer Protocols Handbooks, 61–74. Berlin, Heidelberg: Springer Berlin Heidelberg, 2015. http://dx.doi.org/10.1007/8623_2015_128.
Full textSun, Wenyuan, Yanli Fan, Jing Li, Gaoshaer Kayierhali, Xuejiao Liu, Yun Hao, Yirong Hou, Yajian Song, and Tongcun Zhang. "Isolation and 16SrDNA Identification of Bacteria from Traditional Kazak Dairy Products." In Lecture Notes in Electrical Engineering, 803–9. Singapore: Springer Singapore, 2017. http://dx.doi.org/10.1007/978-981-10-4801-2_83.
Full textda Rocha, Ulisses Nunes. "Isolation of Uncultured Bacteria." In Modern Soil Microbiology, 295–305. Third edition. | Boca Raton : Taylor & Francis, 2019.: CRC Press, 2019. http://dx.doi.org/10.1201/9780429059186-18.
Full textSamad, Nadiah Syuhada Abd, and Azura Amid. "Isolation of Halophilic Bacteria." In Multifaceted Protocol in Biotechnology, 13–22. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-2257-0_2.
Full textQuan, Shu, Annie Hiniker, Jean-François Collet, and James C. A. Bardwell. "Isolation of Bacteria Envelope Proteins." In Methods in Molecular Biology, 359–66. Totowa, NJ: Humana Press, 2012. http://dx.doi.org/10.1007/978-1-62703-245-2_22.
Full textSenthilkumar, M., N. Amaresan, and A. Sankaranarayanan. "Isolation of Zn Solubilizing Bacteria." In Springer Protocols Handbooks, 65–66. New York, NY: Springer US, 2020. http://dx.doi.org/10.1007/978-1-0716-1080-0_12.
Full textSenthilkumar, M., N. Amaresan, and A. Sankaranarayanan. "Isolation of Sulfur-Oxidizing Bacteria." In Springer Protocols Handbooks, 69–70. New York, NY: Springer US, 2020. http://dx.doi.org/10.1007/978-1-0716-1080-0_14.
Full textHahn, Martin W., Ulrike Koll, and Johanna Schmidt. "Isolation and Cultivation of Bacteria." In Advances in Environmental Microbiology, 313–51. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-16775-2_10.
Full textHeptinstall, John. "Isolation of Total RNA from Bacteria." In RNA Isolation and Characterization Protocols, 47–54. Totowa, NJ: Humana Press, 1998. http://dx.doi.org/10.1385/0-89603-494-1:47.
Full textMatsuzaki, Shigenobu, Jumpei Uchiyama, Iyo Takemura-Uchiyama, Takako Ujihara, and Masanori Daibata. "Isolation of Bacteriophages for Fastidious Bacteria." In Methods in Molecular Biology, 3–10. New York, NY: Springer New York, 2017. http://dx.doi.org/10.1007/978-1-4939-7395-8_1.
Full textConference papers on the topic "Producer bacteria and isolation"
Hidayat, Habibi, Muhammad A. Auliya, and Revita Anggreyani. "Isolation and identification of probiotics bacteria as a producer of protease enzyme from fermentation of papaya seeds." In 2ND INTERNATIONAL CONFERENCE ON CHEMISTRY, CHEMICAL PROCESS AND ENGINEERING (IC3PE). Author(s), 2018. http://dx.doi.org/10.1063/1.5065044.
Full textBezler, N. V., and M. Yu Petyurenko. "Bacteria of Pseudomonas genus in sugar beet agrocenosis." In 2nd International Scientific Conference "Plants and Microbes: the Future of Biotechnology". PLAMIC2020 Organizing committee, 2020. http://dx.doi.org/10.28983/plamic2020.043.
Full textMurwani, R., Supriyadi, Subagio, A. Trianto, and Ambariyanto. "Isolation and identification of thermophilic and mesophylic proteolytic bacteria from shrimp paste “Terasi”." In INTERNATIONAL CONFERENCE OF CHEMICAL AND MATERIAL ENGINEERING (ICCME) 2015: Green Technology for Sustainable Chemical Products and Processes. AIP Publishing LLC, 2015. http://dx.doi.org/10.1063/1.4938290.
Full textLin, Hai, Yanan Xu, Huang Cheng, and Xia Li. "Isolation and Biosorption Characteristics of Znic Resistant Bacterium." In 2010 International Conference on E-Product E-Service and E-Entertainment (ICEEE 2010). IEEE, 2010. http://dx.doi.org/10.1109/iceee.2010.5660915.
Full textWanjari, Rashmi A., and Arti S. Shanware. "Isolation and Characterization of Bioluminescent Bacteria." In International Conference on Science and Engineering for Sustainable Development. Infogain Publication, 2017. http://dx.doi.org/10.24001/icsesd2017.37.
Full textGao, Y., Q. Cheng, T. T. Hu, H. J. Ji, Z. Y. Zhu, Q. Xu, A. M. Li, and Y. Yang. "Isolation and Characterization of Chromium Reducing Bacteria." In International Workshop on Environmental Management, Science and Engineering. SCITEPRESS - Science and Technology Publications, 2018. http://dx.doi.org/10.5220/0007563606050613.
Full textGürkök, Sümeyra, and Arzu Görmez. "Isolation and characterization of novel chitinolytic bacteria." In INTERNATIONAL CONFERENCE ON ADVANCES IN NATURAL AND APPLIED SCIENCES: ICANAS 2016. Author(s), 2016. http://dx.doi.org/10.1063/1.4945843.
Full textBaranskaya, M. I., and L. A. Chaikovskaya. "Bacteria Lelliottia nimipressuralis CCM 32-3 - the producer of organic acids." In 2nd International Scientific Conference "Plants and Microbes: the Future of Biotechnology". PLAMIC2020 Organizing committee, 2020. http://dx.doi.org/10.28983/plamic2020.034.
Full textGao, Xiu-Zhi, Hui Liu, Yuan-Hong Xie, Ming Ma, Min Zhang, and Xin-Xin Yi. "Isolation of Bacteria Inhibiting Erwinia Carotovora and Study of Bacteria Antibacterial Characteristics." In 2015 International Conference on Medicine and Biopharmaceutical. WORLD SCIENTIFIC, 2016. http://dx.doi.org/10.1142/9789814719810_0181.
Full textHasan, N. A., and I. M. Zulkahar. "Isolation and identification of bacteria from spoiled fruits." In ADVANCES IN CIVIL ENGINEERING AND SCIENCE TECHNOLOGY. Author(s), 2018. http://dx.doi.org/10.1063/1.5062699.
Full textReports on the topic "Producer bacteria and isolation"
Hutchinson, M. L., J. E. L. Corry, and R. H. Madden. A review of the impact of food processing on antimicrobial-resistant bacteria in secondary processed meats and meat products. Food Standards Agency, October 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.
Full textBlakemore, Richard. Isolation and Growth of Wild-Type and Mutant Magnetotactic Bacteria. Fort Belvoir, VA: Defense Technical Information Center, December 1990. http://dx.doi.org/10.21236/ada230258.
Full textLogan, Bruce E., and John M. Regan. Isolation and Analysis of Novel Electrochemically Active Bacteria for Enhanced Power Generation in Microbial Fuel Cells. Fort Belvoir, VA: Defense Technical Information Center, March 2009. http://dx.doi.org/10.21236/ada574405.
Full text