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All Journal ANNALES BOGORIENSES
Yantyati Widyastuti
Research Centre for Biotechnology, Indonesian Institute of Sciences (LIPI)
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Medicine & Pharmacology

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Diversty of Actinomycetes from Soil Samples Collected from Lombok Island, Indonesia Puspita Lisdiyanti; Tomohiko Tamura; Shanti Ratnakomala; Roni Ridwan; Gina Kartina; Yulin Lestari; Ando Katsuhiko; Yantyati Widyastuti
ANNALES BOGORIENSES Vol 16, No 1 (2012): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (444.783 KB) | DOI: 10.14203/ann.bogor.2012.v16.n1.35-40

Abstract

A total of 137 strains of Actinomycetes were isolated from 14 soil samples collected in 3 part of Lombok Island, Indonesia  using  SDS-YE (SY) and Rehydration and Centrifugation  (RC)  isolation methods  and Humic Acic Vitamin (HV) agar as isolation media. All the isolates were identified by morphological characteristic and by analysis of 16S rRNA gene sequence. On the basis of their morphology and 16S rRNA gene sequence, 67% of isolates were belonged  to the Streptomyces Group and 33% of isolates were belonged to the Rare-Actinomycetes (Non-Streptomyces) Group. Nine families and 15 genera were found from the samples. It is indicated the richness of actinomycetes in these area. The genus  Streptomyces  is the most abundant in all soil samples, occupying 67% of all isolates by using SY method; while the genusActinoplanes  is mainly found by using RC as isolation method. Two strains belong to the genus Virgisporangium and Catenulispora that showed taxonomic interest need further study for describing as ne species.   Keywords: Actinomycetes, Streptomyces Group, Non-Streptomyces Group, Diversity
The Effect of Honey on Bacterial Growth, Protein Degradation ,Amino Acids Contents and Volatile Compounds of Milks at Storage Tatik Khusniati; Yantyati Widyastuti
ANNALES BOGORIENSES Vol 10, No 1 (2005): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4519.948 KB) | DOI: 10.14203/ann.bogor.2005.v10.n1.31-39

Abstract

Pasteurized milks spoiled at refrigerated storage due to growth of psychrotrophic bacteria. Honey which contain antibacterial and aromatic compounds may be used as supplement to inhibit psychrotrophic bacteria activitiy . To know nutritional and flavor compounds of milks with and without honey, effect of honey on bacterial growth0protein degradation. amino acids and volatile compounds of stored milk were detected. Bacterial growth,protein degradation, amino acids and navor compounds were detected by total plate counts. formol titration,HPLC and GCMS, respectively. The results show that bacterial growth and protein degradations in honey milks were lower than that without honey. Bacterial growth (5.2x10^3 - 9,3x10^6 cfu/mL) and protein degradation (2,37-2.59%) in honey whole milks were lower than that (6.2x10^4 - 6.5x10^7 cfu/mL)(2.54-2.88%) in skim milks,respectively (P<0,05). At 10 days after use by date, changing between amino acids' contents in whole milks withand without honey were more significant than that or skim milk (P<0.05);. and volatile compounds' percentages in honey whole milks were higher than that without honey. while that in honey skim milks vice versa. Honey caused decreasing bacterial growth and protein degradation, changing aminoi acid contents and producing volatile compounds of stored milk, and honey whole milk were better than honey skim milks.  
Co-Authors Ando Katsuhiko Gina Kartina Puspita Lisdiyanti Roni Ridwan Shanti Ratnakomala Tatik Khusniati Tomohiko Tamura YULIN LESTARI