scholarly journals Isolation and characterization of a Gram-positive polyphosphate-accumulating bacterium.

2002 ◽  
Vol 48 (3) ◽  
pp. 125-133 ◽  
Author(s):  
Shin Onda ◽  
Susumu Takii
Keyword(s):  
Gram Positive ◽  
Isolation And Characterization

Isolation and characterization of the peptidoglycans from selected Gram-positive and Gram-negative periodontal pathogens

1985 ◽  
Vol 31 (2) ◽  
pp. 154-160 ◽  
Author(s):  
M. R. Barnard ◽  
S. C. Holt
Keyword(s):  
Electron Microscopy ◽  
Diaminopimelic Acid ◽  
Muramic Acid ◽  
Periodontal Pathogens ◽  
Gram Positive ◽  
Gram Negative ◽  
Isolation And Characterization ◽  
Bacteroides Gingivalis ◽  
Scanning Electron

The peptidoglycans from several Gram-negative and Gram-positive periodontal pathogens were isolated, purified, and characterized both morphologically and chemically. In addition, the effects of the mureolytic enzymes, lysozyme, M-1 N-acetyl-muramidase, and the AM-3 endopeptidase, on the peptidoglycans were examined. These enzymes were found to be highly effective in the degradation of the purified peptidoglycans; however, a Bacteroides capillus peptidoglycan–protein complex exhibited a greater resistance to these enzymes. Morphologically, the peptidoglycans consisted of large saccular sheets which, when viewed by scanning electron microscopy, contained numerous holes and tears. Chemically, the peptidoglycans consisted of muramic acid, glucosamine, alanine, glutamic acid, and meso-diaminopimelic acid (DAP). One Bacteroides species, Bacteroides gingivalis strain W, contained glycine and LL-DAP, suggestive of an indirectly cross-linked A3γ peptidoglycan.

scholarly journals Isolation and Characterization of Indigenous Lactic Acid Bacteria from Sago Wastewater

2018 ◽  
Author(s):  
Pauline Destinugrainy Kasi ◽  
Ariandi ◽  
Heni Mutmainnah
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Agar Medium ◽  
Gram Positive ◽  
Processing Industry ◽  
Isolation And Purification ◽  
South Sulawesi ◽  
Isolation And Characterization

Sago extraction processing into sago flour is generally still done in a traditional or semi-mechanical way, with less attention to aspects of hygiene, and resulted sago fermentation spontaneously. This study aimed to isolate and characterize indigenous lactic acid bacteria (LAB) from sago wastewater which obtained directly from the traditional sago processing industry in Malangke Barat, South Sulawesi. The sago wastewater was stored for 1, 3 and 7 days of fermentation. The research was conducted on the LAB isolation and purification on MRS agar medium supplemented with 0.5% CaCO3. Two purified putative LAB isolate were each obtained from 1 day fermentation and 3 days fermentation. The LAB isolate from 1 day fermentation has milky white colors and smooth-round colonies, while LAB isolates from 3 days fermentation has creamy colors and smooth-round colonies. Both of the isolate were gram positive-rods, non-motile and negative catalase reaction.

Isolation and characterization of Gram-negative and Gram-positive bacteria capable of producing piceatannol from resveratrol

2019 ◽  
Vol 103 (14) ◽  
pp. 5811-5820 ◽  
Author(s):  
Toshiki Furuya ◽  
Naoto Imaki ◽  
Kosuke Shigei ◽  
Masahiko Sai ◽  
Kuniki Kino
Keyword(s):  
Gram Positive ◽  
Gram Negative ◽  
Gram Positive Bacteria ◽  
Isolation And Characterization

scholarly journals Isolation and Characterization of Lactic Acid Bacteria from Inasua

2017 ◽  
Vol 1 (2) ◽  
pp. 71
Author(s):  
Ferymon Mahulette ◽  
Nisa Rachmania Mubarik ◽  
Antonius Suwanto ◽  
Widanarni Widanarni
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Coral Reefs ◽  
Raw Material ◽  
Gram Positive ◽  
Carbohydrate Utilization ◽  
Fermented Fish ◽  
Isolation And Characterization ◽  
Dominant Bacteria

Inasua is a traditionally product of wet salt fish fermentation produced by Teon, Nila and Serua (TNS) Communities in Central Maluku, Indonesia. The community made this fermented fish to anticipate the lean time when fisherman could not go to sea.  The  fish that used as inasua raw material is demersal fishes that live around coral reefs, such as Samandar fish (Siganatus guttatus), Gala-gala fish (Lutjanus sp.) and Sikuda fish (Lethrinus ornatus). The objective of the research was to isolate and characterize of bacterial indigenous in  Inasua from three producers in Seram Island. The measurement of pH from inasua samples were 5.9, 5.0 and 5.8, respectively. The highest number of lactic acid bacteria was found from  Gala – gala inasua was 2,5x107 cfu/g sample. Isolation of all isolates bacteria from inasua showed that a total of 7 isolates of bacteria was obtained  from Samadar inasua, 9 isolates from  Gala-gala inasua, and 7 isolates from  Sikuda inasua.  From a total of 23 isolates, only 6 isolates had characteristic as lactic acid bacteria that were Gram  positive, negative catalase, and cocci shape. The microscopic characteristics  of the isolates are coccid in pairs or uniforms which combine to form tetrads. Carbohydrate utilization test  of selected isolate by using API 50 CHB kit indicated that 13 carbohydrates are fermented by these isolates  after incubation for 48 hours. The research  was concluded that the dominant bacteria in inasua sample  is  cocci-lactic acid bacteria.Keywords : fermented fish, inasua, lactic acid bacteria, MRSA medium

Isolation and Characterization of Four Gram-Positive Nickel-Tolerant Microorganisms from Contaminated Sediments

2007 ◽  
Vol 53 (4) ◽  
pp. 670-682 ◽  
Author(s):  
Joy D. Van Nostrand ◽  
Tatiana V. Khijniak ◽  
Terry J. Gentry ◽  
Michelle T. Novak ◽  
Andrew G. Sowder ◽  
...  
Keyword(s):  
Contaminated Sediments ◽  
Gram Positive ◽  
Isolation And Characterization
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