Pathogenicity analysis and application of probiotic bacteria in Catfish (Clarias sp.) cultivation in vivo Sukmawati, S., Fahrizal, A., Yunita, M. Malaysian Journal of Microbiology, 2024 Aims:The aim of this study was to analyze the physiological properties, pathogenicity and application of probiotic bacteria to catfish (Clarias sp.) cultivation in vivo.Methodology and results: Probiotic bacteria's physiological characteristics were described using descriptive approaches, whereas experimental methods analyzed pathogenicity tests and the application of the probiotic bacteria in catfish cultivation.The results of bacterial characterization showed that Bacillus safensis strain C251 SA3, Bacillus amyloliquefaciens strain NO10 SA8 and Bacillus australimaris strain IIHR GAPB01 SL1 had bacili cell shape and showed a positive catalase test for all test bacteria except Bacillus safensis strain C251 SA3.The three probiotic bacteria also had negative oxidative-fermentative results, which were able to reduce nitrate and survive in environmental conditions with pH 3-9.Pathogenicity analysis revealed that the three bacteria had the potential to be non-pathogenic or less pathogenic.Bacillus safensis strain C251 SA3 treatment on catfish resulted in the best survival rate of 64% and a 17.5 cm growth in catfish body length by week 13.When Bacillus amyloliquefaciens strain NO10 SA8 was applied to catfish, the survival rate was 32% and the catfish body length increased by 22 cm by week 13.The control treatment revealed that all catfish samples died or had a 0% survival rate, while the application of Bacillus australimaris strain IIHR GAPB01 SL1 revealed a catfish survival rate of 0%.Conclusion, significance and impact of study: Bacillus australimaris strain IIHR GAPB01 SL1 is a potential probiotic bacterium to be applied in catfish food.
Identification of 16S rRNA genes in bacteriocin-producing bacteria Sukmawati Sukmawati, Sipriyadi Sipriyadi, Febrianti Rosalina, Ratna Ratna, Nurul Kusuma Dewi, et al. Biodiversitas, 2024 Abstract. Sukmawati S, Sipriyadi, Rosalina F, Ratna, Dewi NK, Zakariah MIB. 2024. Identification of 16S rRNA genes in bacteriocin-producing bacteria. Biodiversitas 25: 3720-3727. The use of safe and effective biopreservatives in the food industry is highly important to extend the product shelf life and maintain the product quality without posing health risks. Bacteriocins, antimicrobial compounds produced by bacteria, offer biopreservatives potential that can inhibit the growth of pathogens and spoilage microorganisms in food products. Bacteriocins as biopreservatives in the food industry due to their antimicrobial properties and potential to enhance food safety and shelf life. Bacteriocins as biopreservatives are stable at high temperatures, which makes them suitable for various food processes. They are also stable across a broad pH range, ensuring their effectiveness in different food environments. This stability under various conditions instills confidence in their effectiveness. This study aimed to identify the 16S rRNA gene of bacteriocin-producing bacteria as an initial step in developing biopreservative candidates. This research method is a descriptive method that describes the types of bacterial species that are capable of producing bacteriocins. Bacteria were isolated from shrimp paste (cincalok), and genetic analysis was performed using PCR and sequencing techniques to identify the 16S rRNA gene. The bacterial samples derived from shrimp paste were identified as Bacillus paramycoides strain MCCC 1A04098 BSH 1, Bacillus albus strain MCCC 1A02146 BSH 2, and Bacillus cereus strain IAM 12605 BSH. All three samples are Gram-positive with bacilli-shaped cells, leading to the conclusion that these bacteria have the potential as biopreservatives.
Characterization and molecular identification of bacteria from mackerel bekasam in Sorong City, Southwest Papua Province, Indonesia Sukmawati Sukmawati, Ratna Ratna, Sipriyadi Sipriyadi, Melda Yunita Biodiversitas, 2023 Abstract. Sukmawati S, Ratna R, Sipriyadi, Yunita M. 2023. Characterization and molecular identification of bacteria from mackerel bekasam in Sorong City, Southwest Papua Province, Indonesia. Biodiversitas 24: 4967-4977. Bekasam is traditional food type produced by traditional fermented fish. Microbes that grow through fermentation play an important role in forming the product’s aroma, texture, and overall quality. The study aimed to determine the biochemical characteristic of bacteria from mackerel (Scomberomorus sp.) bekasam in Sorong City and identify bacteria at the molecular level. This research was a descriptive study, which described the results of the characterization of bacteria from fermented mackerel fish and the results of molecular identification to the species level through the PCR (Polymerase Chain Reaction) technique. Then, the DNA sequences were further analyzed using the agarose gel electrophoretic separation method to visualize the bacterial DNA profile. The biochemical characterization of bacterial isolates from mackerel showed that all isolates were negative indole, and eight isolates were positive in reducing nitrate. In comparison, four isolates were negative in reducing nitrate, then all isolates had proteolytic activity except the FST 3.1 and FST 3.2 isolates. Eleven isolates were positive in hydrolyzing fat, and one isolate could not hydrolyze fat. According to the DNA patterns seen in electrophoresis and alignment of the 16 sRNA gene sequences, several types of bacteria had been identified as Bacillus paramycoides strain 2883 FST 1.1, Bacillus paramycoides strain 3665 FST 2.1, Bacillus mobilis strain ICA-144 FST 3.1, Bacillus cereus strain ATCC 14579 FNT 1.1, Bacillus mobilis strain ICA-144 FNT 2.1, and Bacillus cereus strain ATCC 14579 FNT 3.1.
Analysis of bacteriocins of lactic acid bacteria isolated from fermentation of rebon shrimp (Acetes sp.) in South Sorong, Indonesia as antibacterial agents SUKMAWATI SUKMAWATI, SIPRIYADI SIPRIYADI, MELDA YUNITA, NURUL KUSUMA DEWI, ERIN D. NOYA Biodiversitas, 2022 Sukmawati S, Sipriyadi, Yunita M, Dewi NK, Noya ED. 2022. Analysis of bacteriocins of lactic acid bacteria isolated from fermentation of rebon shrimp (Acetes sp.) in South Sorong, Indonesia as antibacterial agents. Biodiversitas 23: xxxx. Bacteriocins are protein compounds that are often used as biopreservative agents due to their antibacterial effects against various types of pathogenic bacteria. Bacteriocins are used as food additives that can control the growth of spoilage bacteria in food. Bacteriocins can be obtained from Lactic Acid Bacteria (LAB) and are generally isolated from fermentation products, such as rebon shrimp fermentation. The objective of this study was to analyze the activity of bacteriocins isolated by fermented rebon shrimp in South Sorong as antibacterials. The method used in this study is a descriptive study by describing the ability of bacteriocins to inhibit pathogenic bacteria (Staphylococcus aureus, Escherichia coli, and Salmonella typhimurium). The results showed that of the seven bacteriocin samples obtained from the fermented rebon shrimp paste and acidic shrimp paste were able to inhibit the growth of pathogenic bacteria (S. aureus, E. coli, and S. typhimurium). The sensitivity test of bacteriocin to protease enzymes and its activity against pathogenic bacteria showed that bacteriocins derived from LAB were not sensitive to proteinase-K. The test results of the effect of temperature on bacteriocins and their activity against pathogenic bacteria showed that these bacteriocins were stable at high temperatures, normal temperatures and freezing temperatures. The test results of the effect of pH on bacteriocin activity on pathogenic bacteria showed that bacteriocins were stable in a wide pH range including pH 2, pH 3, pH 4, and pH 5; potassium phosphate buffer with pH 6, 7, and 8; and glycine buffer with pH 9, 10, and 11. Meanwhile, The test results of the effect of NaCl on bacteriocin activity on pathogenic bacteria showed that the bacteriocin sample was not affected by the administration of NaCl. Thus it can be stated that the seven samples had a great ability to inhibit the growth of pathogenic bacteria dan it can be further developed as the basis of natural food preservatives.
Endophytic bacteria associated with Myristica fragrans: Improved media, bacterial population, preliminary characterization, and potential as antibacterials MELDA YUNITA, MORGAN OHIWAL, CHRISLAVENA SHINTA DIRKS, ONY WIBRIYONO ANGKEJAYA, NOOR ANDRYAN ILSAN, SUKMAWATI SUKMAWATI Biodiversitas, 2022 Yunita M, Ohiwal M, Dirks CS, Angkejaya OW, Ilsan NA, Sukmawati S. 2022. Endophytic bacteria associated with Myristica fragrans Houtt: Improved media, bacterial population, preliminary characterization, and potential as antibacterials. Biodiversitas 23: 4047-4054. We have investigated a similar study previously and only obtained 4 isolates that were able to inhibit pathogenic bacteria with a very small inhibition index (1.5 mm-3.4 mm) in NA media. Therefore, the current study was conducted by improving the NA media with the addition of 1% peptone and Myristica fragrans filtrate. The study aimed to evaluate the potential of endophytic bacteria as antibacterials in the modified NA media. Endophytic bacteria were isolated from 5 organs of M. fragrans and were grown on Nutrient Agar added with 1% peptone and M. fragrans filtrate. The total bacterial population was analyzed by the TPC method. Preliminary characterization consisted of macroscopic and microscopic observations. Antibacterial test was carried out by agar diffusion method. The total population of endophytic bacteria varied for all organs of M. fragrans, with the highest population was found in the seeds (1x105 CFU/gr), while the least was found in the pulp (9x103 CFU/gr). A total of 10 isolates were selected and preliminary characterization showed that endophytic bacteria had different macroscopic and microscopic characteristics. All isolates were able to inhibit the growth of Escherichia coli ATCC-27853 and Staphylococcus aureus ATCC-29213 with the largest inhibition zone index was obtained by isolate BJ1 (22.5 mm and 23.8 mm), while the smallest was obtained by isolate TD2 (12.5 mm and 13.6 mm) which were still categorized as strong inhibition. The study concluded that the addition of 1% peptone and M. fragrans filtrate in NA media was able to show far better results compared to our previous study and the strong antibacterials can be developed and formulated in the future.
Short Communication: Bacterial diversity of mangrove ecosystem in Klawalu Sorong, West Papua, Indonesia Sukmawati Sukmawati, Febrianti Rosalina, Sipriyadi Sipriyadi, Nurul Kusuma Dewi, Melda Yunita, et al. Biodiversitas, 2022 Abstract. Sukmawati S, Rosalina F, Sipriyadi, Dewi NK, Yunita M, Sarhan ART, Rahayu Y, Kusumawati E. 2022. Short Communication: Bacterial diversity of mangrove ecosystem in Klawalu Sorong, West Papua, Indonesia. Biodiversitas 23: 1427-1432. The mangrove ecosystem is a producer of detritus and a source of nutrients and organic matter. Some of the ecological functions of mangrove forests are coastline protector, preventing seawater intrusion, as a habitat for various living creatures, a microclimate regulator, a nursery ground, spawning ground, as well as a feeding ground for various aquatic biota. The mangrove forest ecosystem cannot be separated from the role of microbes in helping the process of soil biochemical cycles. In the biochemical cycle, microbes are able to maintain the availability of macronutrients in the soil. The objective of this study was to identify the diversity of bacteria in the mangrove ecosystem in Klawalu, Sorong City. The research method descriptively described the diversity of bacterial species found in the mangrove ecosystem in Klawalu, Sorong City, West Papua Province. The results indicated that the DNA fragments of the four isolates obtained from this study were around 1300 bp. Meanwhile, the bacterial species obtained were isolated SA3, identified as Bacillus safensis strain C251, isolate SA8 identified as Bacillus amyloliquefaciens strain NO10, isolate SL8 was identified as Clostridium sp. JC336, and isolate SL1 was identified as Bacillus australimaris strain IIHR GAPB01.
Analysis of Organoleptic and Coliform Value in Fresh Mackerel (Rastrelliger Sp.) Fish in Tpi Sorong City Sukmawati Sukmawati, Iksan Badaruddin, Nurul Kusuma Dewi, Nurbaity Situmorang, Mahfut Mahfut, Fery Mustapa Journal of Physics Conference Series, 2021 Abstract Fish is one of the fishery food ingredients needed by humans because in fish meat there are compounds that are needed by the body which consists of protein, fat, carbohydrates, vitamins and mineral salts. The purpose of the study was to determine the quality of fresh mackerel ( Rastrelliger sp.) based on organoleptic test results, and to determine the content of fresh mackerel ( Rastrelliger sp.) Coliform at the auction place of Sorong city castle bridge fish. The research method that has been used are experimental method using a complete randomized design analysis, and descriptive method that describes the Coliform bacteria in fresh fish products. Organoleptic quality value of eye condition, gill condition, texture, meat, smell mackerel at TPI Sorong city showed an influence on the storage time given. While the total coliform estimation test results on sample A, sample B, sample C, sample D and sample E in the first 3 hours and 6 hours following treatment showed that the highest total coliform was 11 MPN/g index and the lowest was 2.4 MPN/g. The conclution of organoleptic quality of fresh mackerel in the Sorong city TPI of the 5 samples showed an influence on the quality of the eye, gill, texture, fish meat and smell on the time treatment given at the α95% confidence level. While the total coliform in the first 3 hours of the 5 samples there are 4 samples (Samples A, B, C, and D) have total coliform bacteria not exceeding the maximum SNI limit.
Antagonism of Lentinus Cladopus Lc4 Extract, Trichoderma sp. Jpa Extract on Bacillus sp., Xanthomonas sp. and E. Coli Sukmawati, E Angraini, D N Angraeni, S S Umami, E Sumiati, T Taufiqurokhman Journal of Physics Conference Series, 2019 Microbes that have antimicrobial abilities, which produce antimicrobial compounds are bacteria, actinomycetes, and fungi. Antimicrobial compounds produced by microbes which are generally secondary metabolites that are not used for the growth process. The purpose of this study was the antagonism test of Lentinus cladopus LC4 and Trichoderma sp. JPA against Bacillus sp., Xanthomonas sp. and E.coli. This research method is the descriptive method, filtrate culture extraction, and activity test of Trichoderma sp. JPA antimicrobial compounds and Lentinus cladopus LC4 against pathogenic bacteria Xanthomonas oryzae, Escherichia coli and Bacillus subtilis by disc method. Isolate extract of Trichoderma sp. JPA has the antagonistic potential for E.coli, X. oryzae, and B. subtilis. Whereas Lentinus cladopus LC4 has the antagonistic potential for B. subtilis.
Identification of pathogenic bacteria on the salted fish Lutjanus vivanus in Sorong city of West Papua Sukmawati., Hardianti, F., Sipriyadi., Aziz, I. R. Malaysian Journal of Microbiology, 2019 Fisheries-based food is needed by humans as a protein source, one of which is salted fish Lutjanus vivanus. Market demand for this product in Indonesia is quite high. The aim of the study was to identify pathogenic bacteria in salted fish L. vivanus.
The effectiveness of methanotrophic bacteria and Ochrobactrum anthropi to reduce CH4 and N2O emissions and to promote paddy growth in lowland paddy fields Malaysian Journal of Microbiology, 2016
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ANALISIS SENYAWA FORMALDEHID (FORMALIN) PADA DAGING AYAM DI KOTA MAKASSAR S Sukmawati JURNAL GALUNG TROPIKA 7 (2), 146-150 , 2018 2018 Citations: 8
