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RISS 인기검색어
- 검색키워드
- 저자 : Wibowo Mangunwardoyo (검색결과 3 건)
- 무료
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Rina Hidayati Pratiwi,Iman Hidayat,Muhammad Hanafi,Wibowo Mangunwardoyo 한국미생물학회 2017 The journal of microbiology Vol.55 No.4
This study’s aim was to determine the identity of antibacterialcompounds produced by Pseudomonas aeruginosa strainUICC B-40 and describe the antibacterial compounds’ mechanismsof action for damaging pathogenic bacteria cells. Isolation and identification of the compounds were carriedout using thin layer chromatography (TLC), nuclear magneticresonance (NMR) spectroscopy and liquid chromatographymass spectrometry (LC-MS) analyses. Antibacterialactivity was assayed via minimum inhibitory concentration(MIC) and the antibacterial compound mechanism was observedmorphologically through scanning electron microscopy(SEM). This study successfully identified the (2E,5E)-phenyltetradeca-2,5-dienoate antibacterial compound (molecularweight 300 g/mol), composed of a phenolic ester, fattyacid and long chain of aliphatic group structures. MIC valuesfor this compound were determined at 62.5 μg/ml againstStaphylococcus aureus strain ATCC 25923. The mechanismof the compound involved breaking down the bacterial cellwalls through the lysis process. The (2E,5E)-phenyltetradeca-2,5-dienoate compound exhibited inhibitory activity on thegrowth of Gram-positive bacteria.
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Andyanti, Dini,Dani, Fatin M.,Mangunwardoyo, Wibowo,Sahlan, Muhamad,Malik, Amarila The Korean Society for Microbiology and Biotechnol 2019 한국미생물·생명공학회지 Vol.47 No.2
Bacterial lysates have become a common ingredient for natural health care. Lactic acid bacteria (LAB) could serve as potential candidates for lysate production: the lactic acids produced by LAB have been utilized for their moisturizing, antimicrobial, and rejuvenating effects, while other substances provide topical benefits and health effects for the skin. Our study aimed to obtain lysate from a LAB S. macedonicus MBF 10-2 through an optimized fermentation using the Response Surface Methodology. Strain MBF10-2 was cultivated in a 2L fermenter tank in de Man Rogosa and Sharpe (MRS) medium and in plant-based peptone modified MRS, i.e. Soy-peptone and Vegitone. The duration and the medium composition (dextrose and soy peptone or proteose peptone) were adjusted to obtain an optimum production of cell lysate. Central Composite Design was employed for Design Expert 7.0.0 by adjusting 3 factors: dextrose (1%, 1.5%, 2%, 2.5%, 3%), soy or proteose peptone (0.5%, 0.75%, 1%, 1.25% and 1.5%), and duration of fermentation (8, 10, 12 14, and 16 h for MRS-Soy peptone and 15, 17, 19, 21, and 23 h for MRS Vegitone). Bacteriocin-Like Inhibitor Substance activity of lysate and pH were used as indicators. The optimum condition for lysate production using MRS Soy Peptone and Vegitone are as follows: dextrose concentration 2.5%, plant-based peptone 1.25%, while optimum fermentation duration were 11.18 h (MRS Soy Peptone) and 17 h (MRS Vegitone) with a starter concentration of 10% at $OD_{600nm}$ $0.2{\pm}0.05$. However, the standard MRS medium produced better quality lysate compared to MRS plant-based peptones.
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Dini Andyanti1,Fatin M. Dani,Wibowo Mangunwardoyo,Muhamad Sahlan,Amarila Malik 한국미생물·생명공학회 2019 한국미생물·생명공학회지 Vol.47 No.2
Bacterial lysates have become a common ingredient for natural health care. Lactic acid bacteria (LAB) could serve as potential candidates for lysate production: the lactic acids produced by LAB have been utilized for their moisturizing, antimicrobial, and rejuvenating effects, while other substances provide topical benefits and health effects for the skin. Our study aimed to obtain lysate from a LAB S. macedonicus MBF 10-2 through an optimized fermentation using the Response Surface Methodology. Strain MBF10-2 was cultivated in a 2L fermenter tank in de Man Rogosa and Sharpe (MRS) medium and in plant-based peptone modified MRS, i.e. Soy-peptone and Vegitone. The duration and the medium composition (dextrose and soy peptone or proteose peptone) were adjusted to obtain an optimum production of cell lysate. Central Composite Design was employed for Design Expert 7.0.0 by adjusting 3 factors: dextrose (1%, 1.5%, 2%, 2.5%, 3%), soy or proteose peptone (0.5%, 0.75%, 1%, 1.25% and 1.5%), and duration of fermentation (8, 10, 12 14, and 16 h for MRS-Soy peptone and 15, 17, 19, 21, and 23 h for MRS Vegitone). Bacteriocin-Like Inhibitor Substance activity of lysate and pH were used as indicators. The optimum condition for lysate production using MRS Soy Peptone and Vegitone are as follows: dextrose concentration 2.5%, plant-based peptone 1.25%, while optimum fermentation duration were 11.18 h (MRS Soy Peptone) and 17 h (MRS Vegitone) with a starter concentration of 10% at OD600nm 0.2 ± 0.05. However, the standard MRS medium produced better quality lysate compared to MRS plant-based peptones.
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