A polyphasic study was undertaken to establish the taxonomic status of a Blastococcus strain isolated from an extreme hyper-arid Atacama Desert soil. The isolate, strain P6, was found to have chemotaxonomic and morphological properties consistent with its classification in the genus Blastococcus. It was shown to form a well-supported branch in the Blastococcus 16S rRNA gene tree together with the type strains of Blastococcus capsensis and Blastococcus saxobsidens and was distinguished from the latter, its close phylogenetic neighbour, by a broad range of phenotypic properties. The draft genome sequence of isolate P6 showed 84.6 % average nucleotide identity, 83.0 % average amino acid identity and a digital DNA-DNA hybridisation value of 27.8 % in comparison with the genome sequence of B. saxobsidens DSM 44509, values consistent with its assignment to a separate species. Based on these data it is proposed that isolate P6 (NCIMB 15090=NRRL B-65468) be assigned to the genus Blastococcus as Blastococcus atacamensis sp. nov. Analysis of the whole genome sequence of B. atacamensis P6, with 3778 open reading frames and a genome size of 3.9 Mb showed the presence of genes and gene clusters that encode for properties that reflect its adaptation to the extreme environmental conditions that prevail in Atacama Desert soils.

A polyphasic study was undertaken to establish the taxonomic status of three representative Geodermatophilus strains isolated from an extreme hyper-arid Atacama Desert soil. The strains, isolates B12, B20 and B25, were found to have chemotaxonomic and morphological properties characteristic of the genus Geodermatophilus. The isolates shared a broad range of chemotaxonomic, cultural and physiological features, formed a well-supported branch in the Geodermatophilus 16S rRNA gene tree in which they were most closely associated with the type strain of Geodermatophilus obscurus. They were distinguished from the latter by BOX-PCR fingerprint patterns and by chemotaxonomic and other phenotypic properties. Average nucleotide identity, average amino acid identity and digital DNA-DNA hybridization values between the whole genome sequences of isolate B12 and G. obscurus DSM 43160 were 89.28%, 87.27% and 37.4%, respectively, metrics consistent with its classification as a separate species. On the basis of these data, it is proposed that the isolates be assigned to the genus Geodermatophilus as Geodermatophilus chilensis sp. nov. with isolate B12 (CECT 9483=NCIMB 15089) as the type strain. Analysis of the whole genome sequence of G. chilensis B12 with 5341 open reading frames and a genome size of 5.5Mb highlighted genes and gene clusters that encode for properties relevant to its adaptation to extreme environmental conditions prevalent in extreme hyper-arid Atacama Desert soils.

Zingiberaceae is one of the natural resources used as a natural medicine by Colo Muria mountain villagers in Dawe District, Kudus Regency, Central Java. However, there is no particular study focusing on the use of the Zingiberaceae family in that area. This research aims to identify some species of the Zingiberaceae family utilized as a traditional medicine Colo Muria mountain villagers in Central Java. The data collection method is conducted by a semi-structured interview method, field observation, and documentation. The data was analyzed qualitatively. The result shows that there were 14 species utilized as traditional medicine by the Colo Gunung Muria villagers: Bangle (Zingiber purpureum Roxb), Ginger (Zingiber officinale), Red Ginger (Alpinia purpurata k. Schum.), Cardamom (Elettaria cardamomum (l.) Maton), Kencur (Kaempferia galanga L.), Kunci (Kaempferia pandurata Roxb.), Turmeric (Curcuma domestica Val.), Bitter Ginger (Zingiber zerumbet), Lengkuas (Alpinia galanga (L.) Swartz), Parahulu (Amomum aculeatum Roxb.), Temu Lawak (Curcuma xanthorhiza Roxb.), Temu Giring (Curcuma heyneana Val.), Temu Hitam (Curcuma aeruginosa Roxb.), and Temu Putih (Curcuma zedoaria Berg.). The processing technique of the plants was in two ways: pounded and boiled. While the methods of use were by drinking (61%), rubbed (22%), direct consumption (9%), dripped (4%), and dicethik (squeezed and dripped 4%).

Durian (Durio zibethinus) is a type of fruit included in the climacteric fruit, so it needs processing to have a longer shelf life. One of the processed durian fruits is tempoyak. Tempoyak is a traditional fermented durian food well known around Kalimantan and Sumatra. Tempoyak is made from durian, which usually has a good level of maturity. The distinctive aroma and semi-solid texture of tempoyak are produced by the fermentation process by bacteria. Tempoyak processing has involved adding a bit of salt and indigenous lactic acid bacteria, one of which is the bacteria genus Lactobacillus, such as Lactobacillus plantarum and Lactobacillus curvatus. This study aimed to determine the role of lactic acid bacteria from the genus Lactobacillus in the fermentation process of durian into tempoyak, to determine the potential of bacteria from the genus Lactobacillus in other respects, and to determine the health benefits of tempoyak. This research was conducted using a literature study method with several stages, namely article searching, article selection, data synthesis, and ending with report generation. From the literature search, it can be seen that indigenous bacteria from the genus Lactobacillus are found in fermented durian fruit. Lactobacillus plantarum and Lactobacillus curvatus are species of the genus Lactobacillus that can ferment sugar into lactic acid and are usually used in fermented agricultural products and livestock products. Lactobacillus plantarum producing lactic acid is amylolytic because it can directly convert starch to form lactic acid. Lactobacillus curvatus has various functions related to carbohydrate utilization and bacteriocin production, enabling fermentative and antibacterial properties. Tempoyak can be beneficial for digestive health and has the potential to increase the body's immune system. The results obtained prove that the indigenous bacteria of the genus Lactobacillus from tempoyak play a role in the durian fermentation process and have the potential as probiotics that are good for health.

Di Indonesia, Tempe merupakan salah satu makanan yang disukai oleh masyarakat. Bahan baku pembuatan tempe berasal dari kedelai maupun non kedelai. Usaha pembuatan tempe di Indonesia banyak dilakukan di industri rumahan atau home industry, salah satunya adalah di Industri Pembuatan Tempe di Candiwesi, Kelurahan Bugel, Kecamatan Sidorejo Salatiga. Penelitian ini bertujuan untuk mengetahui tata cara pembuatan tempe kedelai (Glycine max (L.) Merr) dan kacang merah (Phaseolus vulgaris L.) berdasarkan contoh prosedur dari home industry pembuatan tempe di Candiwesi, Salatiga, serta memberikan pembahasan mengenai fungsi dari tiap perlakuan pada proses pembuatan tempe. Artikel ini juga merupakan luaran penelitian dalam rangka KKL (Kuliah Kerja Lapangan) mahasiswa Biologi UIN Walisongo Semarang di Candiwesi, Salatiga. Hasil penelitian menunjukkan bahwa proses pembuatan tempe berbahan dasar kedelai di Home Industry Candiwesi, Salatiga memiliki prosedur yang dapat diterapkan pada bahan baku kacang merah sebagai alternatif kedelai. Hasil produk tempe berbahan dasar kedelai dan kacang merah dibandingkan secara morfologi dan terdapat persamaan serta perbedaan kualitas tempe dengan kedua bahan baku tersebut. Berdasarkan durasi fermentasi, diketahui bahwa lamanya fermentasi tempe kedelai lebih cepat dibanding dengan tempe kacang merah. Dari hasil pengamatan, dapat disimpulkan bahwa tempe kacang merah (Phaseolus vulgaris L.) memiliki potensi sebagai alternatif untuk tempe berbahan dasar kedelai (Glycine max (L.) Merr).