Temperature range and degree of acidity growth of isolate of indigenous bacteria on fermented feed “fermege”

Isnawati,; Trimulyono, Guntur

doi:10.1088/1742-6596/953/1/012209

Cited by 14 publications

(15 citation statements)

References 5 publications

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“…These results indicated that most of these isolates were thermophilic lactic acid bacteria. Isnawati and Trimulyono's (2018) study showed that lactic acid bacteria were able to grow at a range of 4 to 50⁰C. The thermophilic lactic acid bacteria as an EPS producing were not surprising as reported by previous studies (Zhang et al 2011;Panthavee et al 2017;Khanal and Lucey 2018).…”

Section: Isolation and Screening Of Eps-producing Lactic Acid Bacteriasupporting

confidence: 76%

Potentially lactic acid bacteria as an EPS producing starter from yellow sweet potato fermentation

et al. 2020

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Potentially lactic acid bacteria as a starter for EPS production from yellow sweet potato fermentation were determined. The fermentation profile and partial characteristics of isolated lactic acid bacteria were used as considerations. The fermentation of yellow sweet potato was performed in the back-slopping and spontaneous procedure and was paid attention to the hours of 0, 24, 48, and 72. The results showed that the 72 hours of fermentation was found to have the highest EPS metabolites, the number of a LAB, the total lactic acid, and the lowest pH. The 72 hours of fermentation also seemed to cause a significant change in the sweet potato starch granules morphology. The potential starter, therefore, can be taken from the yellow sweet potato fermentation either spontaneously or by a back-slopping method, at 72 hours. From the sixty selected LAB, the 34 strains showed an ability to produce EPS. Among these, eight strains exhibited the potential high production of EPS. They were capable of growth on 28-45C and exhibited tolerance to 3-4% NaCl. The favorable carbon sources for the growth and production of EPS were isolated dependent.

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Section: Isolation and Screening Of Eps-producing Lactic Acid Bacteriasupporting

confidence: 76%

Potentially lactic acid bacteria as an EPS producing starter from yellow sweet potato fermentation

et al. 2020

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“…Trichoderma has its optimum growth with T between 25 and 30°C (Klein and Eveleigh 1998) and at 5-10°C, its growth and secondary metabolite activity is reduced (Tronsmo and Dennis 1978). Bacterial BCAs showed a capacity to grow and multiply at a T of 4°C (Berzina et al 2016;Isnawati and Trimulyono 2018). The rapidity of bacterial cells to reproduce in favorable conditions could explain their effectiveness against Fusarium in the early stages of plant growth when T are around 10-15°C.…”

Section: Applied Prochloraz In In Vitromentioning

confidence: 99%

Chemical and biological control of Fusarium species involved in garlic dry rot at early crop stages

2021

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The aim of the study was to test in vitro and in vivo the efficacy of triazoles and biocontrol agents (BCAs) against Fusarium proliferatum and F. oxysporum, the former signaled as the main causal agent of garlic dry rot and the latter also involved. In vitro trials were organized using potato dextrose agar with added chemicals or BCAs inoculated with selected F. proliferatum and F. oxysporum. Garlic cloves were dipped before sowing in suspensions prepared with the fungicides showing the best performances in vitro; then they were dipped in Fusaria suspension before sowing. In in vitro trials, the maximum Fusaria growth inhibition was performed by Propiconazole + Prochloraz (100%), followed by Tebuconazole (88.9%). BCAs showed great capacity to control Fusaria, with a maximum growth inhibition of 80% (Trichoderma harzianum + T. gamsii). In vivo bacterial BCAs showed a similar capacity to control F. proliferatum and F. oxysporum compared to chemical products (mean of severity index 18.6% and 11.7%, respectively). In vivo results confirmed the in vitro performances, except for Trichoderma, which had the worst performances in vivo. Therefore, the results are preliminary but promising for future field application.

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“…The factors that influence microbes' growth included physical and chemical requirements [36]. The physical requirements for growth fall into three groups namely temperature, pH and osmotic pressure [37]. The temperature optimum of Bacillus cereus is in the range of 28˚C -35˚C.…”

Section: General Characteristics Of Genus Bacillusmentioning

confidence: 99%

“…Some reports implied growth of Bacillus thuringiensis in soil by suggesting germination in soil at a pH above 6.0 and temperatures above 15.5˚C [40]. Table 1 includes the results of the study conducted by Isnawati and Trimulyono [37].…”

Section: General Characteristics Of Genus Bacillusmentioning

confidence: 99%

“…In the process of baking wheat bread, the bacteria are destroyed, but part of its spores can remain viable. The specific feature of ropiness disease is that its manifestation is most often visible to the user during the summer months when temperatures are noticeably higher, which is a prerequisite for activating it [37].…”

Section: Infection Incidence Of Products With Bacillusmentioning

confidence: 99%

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Controlling the Risk of Bacillus in Food Using Berries

Sandulachi¹,

Bulgaru²,

Ghendov-Mosanu³

et al. 2021

FNS

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Introduction: Increasing the shelf life of foods without the addition of synthetic additives is a demand from both producers and consumers. Spore-forming bacteria are a problem in the food industry. To reduce their impact, it is necessary to use complex technologies, as well as ingredients with antibacterial or antibiotic properties. The aim of this study was to develop initial symbiotic combinations between lactic acid bacteria and berries to control food quality. The relevant ability of lactic acid bacteria in the presence of berry additives to inhibit the growth of Bacillus strains that degrade bakery products and dairy products was investigated. The antibacterial effect of berries on the growth of Bacillus mesentericus was studied. Methods: In this study was used inhibition zone test, also called Kirby-Bauer Test. The growth rate of bacteria was based on the measurement of the optical density at 600 nm (OD600). The method of Thompson et al. has been used to research the

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Temperature range and degree of acidity growth of isolate of indigenous bacteria on fermented feed “fermege”

Cited by 14 publications

References 5 publications

Potentially lactic acid bacteria as an EPS producing starter from yellow sweet potato fermentation

Potentially lactic acid bacteria as an EPS producing starter from yellow sweet potato fermentation

Chemical and biological control of Fusarium species involved in garlic dry rot at early crop stages

Controlling the Risk of Bacillus in Food Using Berries

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