Gene Ortholog Metabolic Functional Gene Definition LDA
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Biological and Chemical Diversity of Bacteria Associated with a Marine Flatworm
Article Biological and Chemical Diversity of Bacteria Associated with a Marine Flatworm Hui-Na Lin 1,2,†, Kai-Ling Wang 1,3,†, Ze-Hong Wu 4,5, Ren-Mao Tian 6, Guo-Zhu Liu 7 and Ying Xu 1,* 1 Shenzhen Key Laboratory of Marine Bioresource & Eco-Environmental Science, Shenzhen Engineering Laboratory for Marine Algal Biotechnology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, China; [email protected] (H.-N.L.); [email protected] (K.-L.W.) 2 School of Life Sciences, Xiamen University, Xiamen 361102, China 3 Key Laboratory of Marine Drugs, Ministry of Education of China, School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China 4 The Eighth Affiliated Hospital, Sun Yat-sen University, Shenzhen 518033, China; [email protected] 5 Integrated Chinese and Western Medicine Postdoctoral Research Station, Jinan University, Guangzhou 510632, China 6 Division of Life Science, The Hong Kong University of Science and Technology, Clear Water Bay, Kowloon, Hong Kong SAR, China; [email protected] 7 HEC Research and Development Center, HEC Pharm Group, Dongguan 523871, China; [email protected] * Correspondence: [email protected]; Tel.: +86-755-26958849; Fax: +86-755-26534274 † These authors contributed equally to this work. Received: 20 July 2017; Accepted: 29 August 2017; Published: 1 September 2017 Abstract: The aim of this research is to explore the biological and chemical diversity of bacteria associated with a marine flatworm Paraplanocera sp., and to discover the bioactive metabolites from culturable strains. A total of 141 strains of bacteria including 45 strains of actinomycetes and 96 strains of other bacteria were isolated, identified and fermented on a small scale. -
Studies on Antibacterial Activity and Diversity of Cultivable Actinobacteria Isolated from Mangrove Soil in Futian and Maoweihai of China
Hindawi Evidence-Based Complementary and Alternative Medicine Volume 2019, Article ID 3476567, 11 pages https://doi.org/10.1155/2019/3476567 Research Article Studies on Antibacterial Activity and Diversity of Cultivable Actinobacteria Isolated from Mangrove Soil in Futian and Maoweihai of China Feina Li,1 Shaowei Liu,1 Qinpei Lu,1 Hongyun Zheng,1,2 Ilya A. Osterman,3,4 Dmitry A. Lukyanov,3 Petr V. Sergiev,3,4 Olga A. Dontsova,3,4,5 Shuangshuang Liu,6 Jingjing Ye,1,2 Dalin Huang ,2 and Chenghang Sun 1 1 Institute of Medicinal Biotechnology, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing 100050, China 2College of Basic Medical Sciences, Guilin Medical University, Guilin 541004, China 3Center of Life Sciences, Skolkovo Institute of Science and Technology, Moscow 143025, Russia 4Department of Chemistry, A.N. Belozersky Institute of Physico-Chemical Biology, Lomonosov Moscow State University, Moscow 119992, Russia 5Shemyakin-Ovchinnikov Institute of Bioorganic Chemistry, Te Russian Academy of Sciences, Moscow 117997, Russia 6China Pharmaceutical University, Nanjing 210009, China Correspondence should be addressed to Dalin Huang; [email protected] and Chenghang Sun; [email protected] Received 29 March 2019; Accepted 21 May 2019; Published 9 June 2019 Guest Editor: Jayanta Kumar Patra Copyright © 2019 Feina Li et al. Tis is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Mangrove is a rich and underexploited ecosystem with great microbial diversity for discovery of novel and chemically diverse antimicrobial compounds. Te goal of the study was to explore the pharmaceutical actinobacterial resources from mangrove soil and gain insight into the diversity and novelty of cultivable actinobacteria. -
Brevibacterium Sandarakinum Sp. Nov., Isolated from a Wall of an Indoor Environment
This is an author manuscript that has been accepted for publication in International Journal of Systematic and Evolutionary Microbiology, copyright Society for General Microbiology, but has not been copy-edited, formatted or proofed. Cite this article as appearing in International Journal of Systematic and Evolutionary Microbiology. This version of the manuscript may not be duplicated or reproduced, other than for personal use or within the rule of ‘Fair Use of Copyrighted Materials’ (section 17, Title 17, US Code), without permission from the copyright owner, Society for General Microbiology. The View metadata, citation and similar papers at core.ac.uk brought to you by CORE Society for General Microbiology disclaims any responsibility or liability for errors or omissions in this version of the manuscript or in any version derived from it by any other parties. The final copy-edited, published article, which is the version of record, can be found at http://ijs.sgmjournals.org,provided by Giessener Elektronische and is freely Bibliothek available without a subscription 24 months after publication. First published in: Int J Syst Evol Microbiol, 2009. 60(4) 909-913. doi:10.1099/ijs.0.014100-0 Brevibacterium sandarakinum sp. nov., isolated from a wall of an indoor environment Peter Ka¨mpfer,1 Jenny Scha¨fer,1 Nicole Lodders1 and Hans-Ju¨rgen Busse2 Correspondence 1Institut fu¨r Angewandte Mikrobiologie, Justus-Liebig-Universita¨t Giessen, D-35392 Giessen, Peter Ka¨mpfer Germany [email protected] 2Institut fu¨r Bakteriologie, Mykologie und Hygiene, Veterina¨rmedizinische Universita¨t, A-1210 Wien, giessen.de Austria A Gram-stain-positive, rod-shaped, non-endospore-forming, orange-pigmented (coloured) actinobacterium (01-Je-003T) was isolated from the wall of an indoor environment primarily colonized with moulds. -
Identification of Oligotrophic Bacteria Bearing Class 1 Integron
Chapter 3 Identification ofOligotrophic Bacteria bearing Class 1 integron [A]: Identification of isolates using basic approaches 3A.l. Background Scientific naming of organisms dates back to 181h century. A famous Swedish botanist, Carolus Lin naeus, also call ed as "Father of taxonomy", proposed binomial nomenclature, the system that is still used today to name all living things. In addition to binomial system of nomenclature, Linnaeus also propounded a hierarchy of taxonomic ranks: species, genus, family, order, class, phylum or division, and kingdom. An order of taxonomic hierarchy from larger to smaller taxon is shown in Fig. 3.1. The overall philosophy of Linnaeus is also adapted in classifying bacteria as well. The Bacterial taxonomy or systematics is generally defined as "the branch of bacteriology that deals characterization and naming of organism and organizing them into groups". It can be separated into three branches- ( a) nomenclature: namingofbacteria (b) classification: grouping of bacteria sharing common properties (c) identification: to determine bacterial genus followed by species "Bergey's Manual of Determinative Bacteriology", coming to existence in late 1957, published reports relating to the identification of bacteria largely based on Artificial classification and Numerical taxonomy: Artificial classification is based on the characteristics expressed by bacteria that we observe, and results generated increases the accuracy with which we can detect similarities among them and the organizing of these data in a special -
Brevibacterium Linens Relevant to Cheese Ripening: a Review1
Aspects of Enzymology and Biochemical Properties of Brevibacterium linens Relevant to Cheese Ripening: A Review1 FERGAL P. RATTRAY2 and PATRICK F. FOX Department of Food Chemistry, University College, Cork, Ireland ABSTRACT smear surface-ripened cheeses, such as Limburger, MuÈ nster, Brick, Tilsiter, and Appenzeller. The Brevibacterium linens is a major surface microor- metabolism and physiology of the microorganism de- ganism that is present in the smear of surface- termine its growth on smear surface-ripened cheeses ripened cheeses. The enzymology and biochemical and the effect of such growth on the characteristics of characteristics of B. linens influence the ripening and the cheese. Brevibacterium linens is a strictly aerobic final characteristics of smear surface-ripened cheeses. microorganism, with a rod-coccus growth cycle, with Proteolytic, peptidolytic, esterolytic, and lipolytic ac- ° tivities, which are of particular importance in the temperature growth optimum of 20 to 30 C. Brevibac- ripening process, are discussed in detail. This review terium linens is a halotolerant microorganism with also describes the production of volatile compounds, optimum growth at pH 6.5 to 8.5. The microflora of especially sulfur-containing ones, by B. linens, which smear surface-ripened cheeses is generally complex are thought to be important in respect to the flavor of and of a transient nature. Typically, ripening smear surface-ripened cheeses. The unique orange- progresses from a yeast and mold flora to a bacterial colored carotenoids and the -
Antimicrobial Activities from Plant Cell Cultures and Marine Sponge-Associated Actinomycetes” Is the Result of My Own Work
Antimicrobial Activities from Plant Cell Cultures and Marine Sponge-Associated Actinomycetes Antimikrobielle Aktivitäten aus Pflanzenzellkulturen und marinen Schwamm-assoziierten Actinomyceten Dissertation for Submission to a Doctoral Degree at the Graduate School of Life Sciences, Julius-Maximilians-University Würzburg, Section: Infection and Immunity submitted by Usama Ramadan Abdelmohsen from Minia, Egypt Würzburg, September 2010 Submitted on: Members of the Promotionskomitee: Chairperson: Prof. Dr. Ulrike Holzgrabe 1. Primary Supervisor: Prof. Dr. Ute Hentschel Humeida 2. Supervisor: PD Dr. Heike Bruhn 3. Supervisor: Prof. Dr. Thomas Roitsch Date of Public Defense: Affidavit I hereby declare that my thesis entitled “Antimicrobial activities from plant cell cultures and marine sponge-associated actinomycetes” is the result of my own work. I did not receive any help or support from commercial consultants or others. All sources and/or materials applied are listed and specified in the thesis. Furthermore, I verify that this thesis has not been submitted as part of another examination process, neither in identical nor in similar form. Würzburg, September 2010 Usama Ramadan Abdelmohsen Acknowledgments First and foremost, I would like to thank my supervisor, Prof. Dr. Ute Hentschel Humeida, who gave me the opportunity to work on this truly exciting research project. I wish to express my sincere thanks and gratitude to her for guidance, great support, encouragement, patience and discipline and rigor she taught me in my work. I consider myself extremely fortunate to have been able to complete my Ph.D. under her supervision. Prof. Dr. Thomas Roitsch for giving me the opportunity to do protein work in his lab and helpful support when I came to Germany. -
Sierra College Journal of Microbiology
DECEMBER 2006 Volume 1 Number 1 Sierra College Journal of Microbiology Published semi-annually by Sierra College Microbiologists SIERRA COLLEGE JOURNAL OF MICROBIOLOGY VOLUME 1 ♦ DECEMBER 2006 ♦ NUMBER 1 Editors: HARRIET WILSON and SASHA WARREN Contributors: Biology 4 students – Fall 2006 semester The editorial staff wishes to thank Elaine Atnip and Jim Wilson for their support and assistance throughout the semester. Editors’ Disclaimer: All papers contained in this journal represent original work by the authors. Editorial staff did no revisions prior to publication. Cover photo: A photomicrograph of a prepared slide showing the asexual conidiospores of Aspergillus magnified 400x. (H. Wilson) SIERRA COLLEGE JOURNAL OF MICROBIOLOGY VOLUME 1 DECEMBER 2006 NO. 1 TABLE OF CONTENTS Isolation and characterization of a yogurt sample produced from Rocklin, California. Crista Brienso……………………………………………………………………. 1-4 Isolation and Identification of Gram-positive Bacterium from Air Sample Collected in Citrus Heights. Amber Harlan …………………………………………………………………….. 5-7 Isolation of Antimicrobial Components of Northern California Lichens. Jeremy Anderson ………………………………………………………………… 8-12 Identification and Isolation of Lactococcus lactis from cultures of buttermilk. Christina Aplanalp ……………………………………………………………….. 13-15 Isolation and Identification of a Gram-Negative, Opportunistic Pathogen, From a Toothbrush in Meadow Vista, California; After the Toothbrush was treated with Listerine. Barbara Smith……………………………………………………………………. 16-18 Isolation and Identification of yeast from Sierra Nevada Pale Ale. Ashley Joiner and Josh White …………………………………………………… 19-21 Isolation of Aspergillis nigris from the air. Tamara Virtue …………………………………………………………………… 22-24 Isolation and Identification of two Gram-positive Bacillus growing on a make- up sponge from Corinne’s house. Corinne Allen, Kendra Baker, and Jessica Dale ……………………………….… 25-28 Isolation of bacteria that grows in yogurt. -
Microbiology and Fermentation of Fermented Foods.Pdf
Microbiology and Technology of Fermented Foods Robert W. Hutkins Microbiology and Technology of Fermented Foods The IFT Press series reflects the mission of the Institute of Food Technologists—advancing the science and technology of food through the exchange of knowledge. Developed in part- nership with Blackwell Publishing, IFT Press books serve as essential textbooks for academic programs and as leading edge handbooks for industrial application and reference. Crafted through rigorous peer review and meticulous research, IFT Press publications represent the latest, most significant resources available to food scientists and related agriculture profes- sionals worldwide. IFT Book Communications Committee Ruth M. Patrick Dennis R. Heldman Theron W. Downes Joseph H. Hotchkiss Marianne H. Gillette Alina S. Szczesniak Mark Barrett Neil H. Mermelstein Karen Banasiak IFT Press Editorial Advisory Board Malcolm C. Bourne Fergus M. Clydesdale Dietrich Knorr Theodore P. Labuza Thomas J. Montville S. Suzanne Nielsen Martin R. Okos Michael W. Pariza Barbara J. Petersen David S. Reid Sam Saguy Herbert Stone Kenneth R. Swartzel Microbiology and Technology of Fermented Foods Robert W. Hutkins Titles in the IFT Press series • Biofilms in the Food Environment (Hans P. Blaschek, Hua Wang, and Meredith E. Agle) • Food Carbohydrate Chemistry (Ronald E. Wrolstad) • Food Irradiation Research and Technology (Christopher H. Sommers and Xuetong Fan) • High Pressure Processing of Foods (Christopher J. Doona, C. Patrick Dunne, and Florence E. Feeherry) • Hydrocolloids in Food Processing (Thomas R. Laaman) • Multivariate and Probabilistic Analyses of Sensory Science Problems (Jean-Francois Meullenet, Hildegarde Heymann, and Rui Xiong) • Nondestructive Testing of Food Quality (Joseph Irudayaraj and Christoph Reh) • Preharvest and Postharvest Food Safety: Contemporary Issues and Future Directions (Ross C.