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Genomic and Phylogenomic Insights Into the Family Streptomycetaceae
bioRxiv preprint doi: https://doi.org/10.1101/2020.07.08.193797; this version posted July 8, 2020. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-NC-ND 4.0 International license. 1 Genomic and phylogenomic insights into the family Streptomycetaceae 2 lead to proposal of Charcoactinosporaceae fam. nov. and 8 novel genera 3 with emended descriptions of Streptomyces calvus 4 Munusamy Madhaiyan1, †, * Venkatakrishnan Sivaraj Saravanan2, † Wah-Seng See-Too3, † 5 1Temasek Life Sciences Laboratory, 1 Research Link, National University of Singapore, 6 Singapore 117604; 2Department of Microbiology, Indira Gandhi College of Arts and Science, 7 Kathirkamam 605009, Pondicherry, India; 3Division of Genetics and Molecular Biology, 8 Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, 9 Malaysia 10 *Corresponding author: Temasek Life Sciences Laboratory, 1 Research Link, National 11 University of Singapore, Singapore 117604; E-mail: [email protected] 12 †All these authors have contributed equally to this work 13 Abstract 14 Streptomycetaceae is one of the oldest families within phylum Actinobacteria and it is large and 15 diverse in terms of number of described taxa. The members of the family are known for their 16 ability to produce medically important secondary metabolites and antibiotics. In this study, 17 strains showing low 16S rRNA gene similarity (<97.3 %) with other members of 18 Streptomycetaceae were identified and subjected to phylogenomic analysis using 33 orthologous 19 gene clusters (OGC) for accurate taxonomic reassignment resulted in identification of eight 20 distinct and deeply branching clades, further average amino acid identity (AAI) analysis showed 1 bioRxiv preprint doi: https://doi.org/10.1101/2020.07.08.193797; this version posted July 8, 2020. -
Successful Drug Discovery Informed by Actinobacterial Systematics
Successful Drug Discovery Informed by Actinobacterial Systematics Verrucosispora HPLC-DAD analysis of culture filtrate Structures of Abyssomicins Biological activity T DAD1, 7.382 (196 mAU,Up2) of 002-0101.D V. maris AB-18-032 mAU CH3 CH3 T extract H3C H3C Antibacterial activity (MIC): S. leeuwenhoekii C34 maris AB-18-032 175 mAU DAD1 A, Sig=210,10 150 C DAD1 B, Sig=230,10 O O DAD1 C, Sig=260,20 125 7 7 500 Rt 7.4 min DAD1 D, Sig=280,20 O O O O Growth inhibition of Gram-positive bacteria DAD1 , Sig=310,20 100 Abyssomicins DAD1 F, Sig=360,40 C 75 DAD1 G, Sig=435,40 Staphylococcus aureus (MRSA) 4 µg/ml DAD1 H, Sig=500,40 50 400 O O 25 O O Staphylococcus aureus (iVRSA) 13 µg/ml 0 CH CH3 300 400 500 nm 3 DAD1, 7.446 (300 mAU,Dn1) of 002-0101.D 300 mAU Mode of action: C HO atrop-C HO 250 atrop-C CH3 CH3 CH3 CH3 200 H C H C H C inhibitior of pABA biosynthesis 200 Rt 7.5 min H3C 3 3 3 Proximicin A Proximicin 150 HO O HO O O O O O O O O O A 100 O covalent binding to Cys263 of PabB 100 N 50 O O HO O O Sea of Japan B O O N O O (4-amino-4-deoxychorismate synthase) by 0 CH CH3 CH3 CH3 3 300 400 500 nm HO HO HO HO Michael addition -289 m 0 B D G H 2 4 6 8 10 12 14 16 min Newcastle Michael Goodfellow, School of Biology, University Newcastle University, Newcastle upon Tyne Atacama Desert In This Talk I will Consider: • Actinobacteria as a key group in the search for new therapeutic drugs. -
Corynebacterium Sp.|NML98-0116
1 Limnochorda_pilosa~GCF_001544015.1@NZ_AP014924=Bacteria-Firmicutes-Limnochordia-Limnochordales-Limnochordaceae-Limnochorda-Limnochorda_pilosa 0,9635 Ammonifex_degensii|KC4~GCF_000024605.1@NC_013385=Bacteria-Firmicutes-Clostridia-Thermoanaerobacterales-Thermoanaerobacteraceae-Ammonifex-Ammonifex_degensii 0,985 Symbiobacterium_thermophilum|IAM14863~GCF_000009905.1@NC_006177=Bacteria-Firmicutes-Clostridia-Clostridiales-Symbiobacteriaceae-Symbiobacterium-Symbiobacterium_thermophilum Varibaculum_timonense~GCF_900169515.1@NZ_LT827020=Bacteria-Actinobacteria-Actinobacteria-Actinomycetales-Actinomycetaceae-Varibaculum-Varibaculum_timonense 1 Rubrobacter_aplysinae~GCF_001029505.1@NZ_LEKH01000003=Bacteria-Actinobacteria-Rubrobacteria-Rubrobacterales-Rubrobacteraceae-Rubrobacter-Rubrobacter_aplysinae 0,975 Rubrobacter_xylanophilus|DSM9941~GCF_000014185.1@NC_008148=Bacteria-Actinobacteria-Rubrobacteria-Rubrobacterales-Rubrobacteraceae-Rubrobacter-Rubrobacter_xylanophilus 1 Rubrobacter_radiotolerans~GCF_000661895.1@NZ_CP007514=Bacteria-Actinobacteria-Rubrobacteria-Rubrobacterales-Rubrobacteraceae-Rubrobacter-Rubrobacter_radiotolerans Actinobacteria_bacterium_rbg_16_64_13~GCA_001768675.1@MELN01000053=Bacteria-Actinobacteria-unknown_class-unknown_order-unknown_family-unknown_genus-Actinobacteria_bacterium_rbg_16_64_13 1 Actinobacteria_bacterium_13_2_20cm_68_14~GCA_001914705.1@MNDB01000040=Bacteria-Actinobacteria-unknown_class-unknown_order-unknown_family-unknown_genus-Actinobacteria_bacterium_13_2_20cm_68_14 1 0,9803 Thermoleophilum_album~GCF_900108055.1@NZ_FNWJ01000001=Bacteria-Actinobacteria-Thermoleophilia-Thermoleophilales-Thermoleophilaceae-Thermoleophilum-Thermoleophilum_album -
Stress-Tolerance and Taxonomy of Culturable Bacterial Communities Isolated from a Central Mojave Desert Soil Sample
geosciences Article Stress-Tolerance and Taxonomy of Culturable Bacterial Communities Isolated from a Central Mojave Desert Soil Sample Andrey A. Belov 1,*, Vladimir S. Cheptsov 1,2 , Elena A. Vorobyova 1,2, Natalia A. Manucharova 1 and Zakhar S. Ezhelev 1 1 Soil Science Faculty, Lomonosov Moscow State University, Moscow 119991, Russia; [email protected] (V.S.C.); [email protected] (E.A.V.); [email protected] (N.A.M.); [email protected] (Z.S.E.) 2 Space Research Institute, Russian Academy of Sciences, Moscow 119991, Russia * Correspondence: [email protected]; Tel.: +7-917-584-44-07 Received: 28 February 2019; Accepted: 8 April 2019; Published: 10 April 2019 Abstract: The arid Mojave Desert is one of the most significant terrestrial analogue objects for astrobiological research due to its genesis, mineralogy, and climate. However, the knowledge of culturable bacterial communities found in this extreme ecotope’s soil is yet insufficient. Therefore, our research has been aimed to fulfil this lack of knowledge and improve the understanding of functioning of edaphic bacterial communities of the Central Mojave Desert soil. We characterized aerobic heterotrophic soil bacterial communities of the central region of the Mojave Desert. A high total number of prokaryotic cells and a high proportion of culturable forms in the soil studied were observed. Prevalence of Actinobacteria, Proteobacteria, and Firmicutes was discovered. The dominance of pigmented strains in culturable communities and high proportion of thermotolerant and pH-tolerant bacteria were detected. Resistance to a number of salts, including the ones found in Martian regolith, as well as antibiotic resistance, were also estimated. -
Agrococcus Citreus Sp. Nov., Isolated from a Medieval Wall Painting of the Chapel of Castle Herberstein (Austria)
International Journal of Systematic Bacteriology (1999), 49, 1165-1 170 Printed in Great Britain Agrococcus citreus sp. nov., isolated from a medieval wall painting of the chapel of Castle Herberstein (Austria) Monika Wieser,'t2 Peter S~humann,~Karin Martin,4 Petra AItenburger,lJ2 Jutta B~rghardt,~Werner Lubitz' and Hans-Jurgen Busse'f2 Author for correspondence: Hans-Jurgen Busse. Tel: +43 1 25077 21 19. Fax: +43 1 25077 2190. e-mail : [email protected] 1 lnstitut fur Mikrobiologie A bacterial strain, D-l/laT,isolated from a medieval wall painting of the chapel und Genetik, Universitat of Herberstein (Styria, Austria) was characterized by a polyphasic approach. Wien, A-1030 Wien, Austria Strain D-l/laTshared 981O!O 165 rRNA sequence similarity to Agrococcus jenensis. The chemotaxonomic characteristics including polar lipid pattern, 2 lnstitut fur Bakteriologie, Mykologie und Hygiene, whole cell sugars, quinone system, polyamine pattern, cell wall composition Veterinarmedizinische and fatty acid profile were in good agreement with those of Agrococcus Universitat, A-1 21 0 Wien, jenensis. The G+C content of the DNA was determined to be 74 mol%. The Austria value of 47 O/O DNA reassociation obtained after DNA-DNA hybridization DSMZ-Deutsche Sammlung between DNA of Agrococcus jenensis and strain D-l/laTas well as differences von Mikroorganismen und Zellkulturen GmbH, in the amino acid composition of the peptidoglycan and in physiological Aussenstelle Jena, characteristics demonstrate that the isolate represents a new species of the Germany genus Agrococcus. The name Agrococcus citreus sp. nov. is proposed for the Hans-Knoll-lnstitut fur new species harbouring isolate D-l/laT.The type strain is DSM 12453T. -
Proceedings of International Buffalo Symposium 2017 November 15-18 Chitwan, Nepal
“Enhancing Buffalo Production for Food and Economy” Proceedings of International Buffalo Symposium 2017 November 15-18 Chitwan, Nepal Faculty of Animal Science, Veterinary Science and Fisheries Agriculture and Forestry University Chitwan, Nepal Symposium Advisors: Prof. Ishwari Prasad Dhakal, PhD Vice Chancellor, Agriculture and Forestry University, Chitwan, Nepal Prof. Manaraj Kolachhapati, PhD Registrar, Agriculture and Forestry University, Chitwan, Nepal Baidhya Nath Mahato, PhD Executive Director, Nepal Agricultural Research Council, Nepal Dr. Bimal Kumar Nirmal Director General, Department of Livestock Services, Nepal Prof. Nanda P. Joshi, PhD Michigan State University, USA Director, Directorate of Research & Extension, Agriculture and Forestry Prof. Naba Raj Devkota, PhD University, Chitwan, Nepal Symposium Organizing Committee Logistic Sub-Committee Prof. Sharada Thapaliya, PhD Chair Prof. Ishwar Chandra Prakash Tiwari Coordinator Bhuminand Devkota, PhD Secretary Dr. Rebanta Kumar Bhattarai Member Prof. Ishwar Chandra Prakash Tiwari Member Prof. Mohan Prasad Gupta Member Prof. Mohan Sharma, PhD Member Matrika Jamarkatel Member Prof. Dr. Mohan Prasad Gupta Member Dr. Dipesh Kumar Chetri Member Hom Bahadur Basnet, PhD Member Dr. Anil Kumar Tiwari Member Matrika Jamarkatel Member Ram Krishna Pyakurel Member Dr. Subir Singh Member Communication/Mass Media Committee: Manoj Shah, PhD Member Ishwori Prasad Kadariya, PhD Coordinator Ishwori Prasad Kadariya, PhD Member Matrika Jamarkatel Member Rajendra Bashyal Member Nirajan Bhattarai, PhD Member Dr. Dipesh Kumar Chetri Member Himal Luitel, PhD Member Dr. Rebanta Kumar Bhattarai Member Nirajan Bhattarai, PhD Member Reception Sub-Committee Dr. Anjani Mishra Member Hom Bahadur Basnet, PhD Coordinator Gokarna Gautam, PhD Member Puskar Pal, PhD Member Himal Luitel, PhD Member Dr. Anil Kumar Tiwari Member Shanker Raj Barsila, PhD Member Dr. -
Standarisasi Resep Tanak Dadiah Di Kenagarian Pakan Sinayan Kecamatan Banuhampu Kabupaten Agam
i STANDARISASI RESEP TANAK DADIAH DI KENAGARIAN PAKAN SINAYAN KECAMATAN BANUHAMPU KABUPATEN AGAM RANI KURNIA PUTRI PROGRAM STUDI PENDIDIKAN KESEJAHTERAAN KELUARGA JURUSAN ILMU KESEJAHTERAAN KELUARGA FAKULTAS PARIWISATA DAN PERHOTELAN UNIVERSITAS NEGERI PADANG Wisuda Periode Maret 2017 ii i iii Standarisasi Resep Tanak Dadiah Di Kenagarian Pakan Sinayan Kecematan Banuhampu Kabupaten Agam Program StudiPendidikanKesejahteraanKeluarga FPP UniversitasNegeri Padang email: [email protected] Abstrak Penelitian ini bertujuan untuk menetapkan standar resep tanak dadiah, dan kualitas tanak dadiah. Jenis penelitian ini adalah penelitian deskriptif kualitatif dan kuantitatif dengan menggunakan metode campuran (Mixed Method). Penelitian ini dilakukan di Kenagarian Pakan Sinayan Kecamatan Banuhampu Kabupaten Agam dari tanggal 17 Januari 2016 sampai 1 Agustus 2016. Sumber data ada dua yaitu: sumber data kualitatif di peroleh dari masyarakat, sumber data kuantitatif di peroleh dari 5 orang panelis terbatas yang ahli membuat tanak dadiah di Nagari Pakan Sinayan. Teknik pengumpulan data kuantitatif adalah format angket uji organoleptik. Teknik analisa data kualitatif menggunakan tiga alur kegiatan yaitu: reduksi data, penyajian data, menarik kesimpulan dan teknik analisa data kuantitatif menggunakan rumus (Mx = Ʃ x / N). Berdasarkan penelitian kuantitatif dengan menggunakan angket hasil uji organoleptik standarisasi resep tanak dadiah yang telah dikonversikan dilanjutkan dengan uji organoleptik ditemukan kualitas dari tanak dadiah meliputi: berbentuk (bulat rapi), Warna (kuning), Aroma telur (beraroma telur) dan aroma bumbu (beraroma bawang merah dan bawang putih), Tekstur (lembut), rasa (dadiah, telur, dan gurih). Abstract This study aims to find a standard recipe tanak dadiah, and the quality of the tanak dadiah. This research is a qualitative and quantitative research using mixed methods (Mixed Method). This research was conducted in Kenagarian Pakan Sinayan Kecamatan Banuhampu Kabupaten Agam from the date of Januari 17, 2016 until August1, 2016. -
Aestuariimicrobium Ganziense Sp. Nov., a New Gram-Positive Bacterium Isolated from Soil in the Ganzi Tibetan Autonomous Prefecture, China
Aestuariimicrobium ganziense sp. nov., a new Gram-positive bacterium isolated from soil in the Ganzi Tibetan Autonomous Prefecture, China Yu Geng Yunnan University Jiang-Yuan Zhao Yunnan University Hui-Ren Yuan Yunnan University Le-Le Li Yunnan University Meng-Liang Wen yunnan university Ming-Gang Li yunnan university Shu-Kun Tang ( [email protected] ) Yunnan Institute of Microbiology, Yunnan University https://orcid.org/0000-0001-9141-6244 Research Article Keywords: Aestuariimicrobium ganziense sp. nov., Chemotaxonomy, 16S rRNA sequence analysis Posted Date: February 11th, 2021 DOI: https://doi.org/10.21203/rs.3.rs-215613/v1 License: This work is licensed under a Creative Commons Attribution 4.0 International License. Read Full License Version of Record: A version of this preprint was published at Archives of Microbiology on March 12th, 2021. See the published version at https://doi.org/10.1007/s00203-021-02261-2. Page 1/11 Abstract A novel Gram-stain positive, oval shaped and non-agellated bacterium, designated YIM S02566T, was isolated from alpine soil in Shadui Towns, Ganzi County, Ganzi Tibetan Autonomous Prefecture, Sichuan Province, PR China. Growth occurred at 23–35°C (optimum, 30°C) in the presence of 0.5-4 % (w/v) NaCl (optimum, 1%) and at pH 7.0–8.0 (optimum, pH 7.0). The phylogenetic analysis based on 16S rRNA gene sequence revealed that strain YIM S02566T was most closely related to the genus Aestuariimicrobium, with Aestuariimicrobium kwangyangense R27T and Aestuariimicrobium soli D6T as its closest relative (sequence similarities were 96.3% and 95.4%, respectively). YIM S02566T contained LL-diaminopimelic acid in the cell wall. -
Marine Rare Actinomycetes: a Promising Source of Structurally Diverse and Unique Novel Natural Products
Review Marine Rare Actinomycetes: A Promising Source of Structurally Diverse and Unique Novel Natural Products Ramesh Subramani 1 and Detmer Sipkema 2,* 1 School of Biological and Chemical Sciences, Faculty of Science, Technology & Environment, The University of the South Pacific, Laucala Campus, Private Mail Bag, Suva, Republic of Fiji; [email protected] 2 Laboratory of Microbiology, Wageningen University & Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands * Correspondence: [email protected]; Tel.: +31-317-483113 Received: 7 March 2019; Accepted: 23 April 2019; Published: 26 April 2019 Abstract: Rare actinomycetes are prolific in the marine environment; however, knowledge about their diversity, distribution and biochemistry is limited. Marine rare actinomycetes represent a rather untapped source of chemically diverse secondary metabolites and novel bioactive compounds. In this review, we aim to summarize the present knowledge on the isolation, diversity, distribution and natural product discovery of marine rare actinomycetes reported from mid-2013 to 2017. A total of 97 new species, representing 9 novel genera and belonging to 27 families of marine rare actinomycetes have been reported, with the highest numbers of novel isolates from the families Pseudonocardiaceae, Demequinaceae, Micromonosporaceae and Nocardioidaceae. Additionally, this study reviewed 167 new bioactive compounds produced by 58 different rare actinomycete species representing 24 genera. Most of the compounds produced by the marine rare actinomycetes present antibacterial, antifungal, antiparasitic, anticancer or antimalarial activities. The highest numbers of natural products were derived from the genera Nocardiopsis, Micromonospora, Salinispora and Pseudonocardia. Members of the genus Micromonospora were revealed to be the richest source of chemically diverse and unique bioactive natural products. -
Inter-Domain Horizontal Gene Transfer of Nickel-Binding Superoxide Dismutase 2 Kevin M
bioRxiv preprint doi: https://doi.org/10.1101/2021.01.12.426412; this version posted January 13, 2021. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-NC-ND 4.0 International license. 1 Inter-domain Horizontal Gene Transfer of Nickel-binding Superoxide Dismutase 2 Kevin M. Sutherland1,*, Lewis M. Ward1, Chloé-Rose Colombero1, David T. Johnston1 3 4 1Department of Earth and Planetary Science, Harvard University, Cambridge, MA 02138 5 *Correspondence to KMS: [email protected] 6 7 Abstract 8 The ability of aerobic microorganisms to regulate internal and external concentrations of the 9 reactive oxygen species (ROS) superoxide directly influences the health and viability of cells. 10 Superoxide dismutases (SODs) are the primary regulatory enzymes that are used by 11 microorganisms to degrade superoxide. SOD is not one, but three separate, non-homologous 12 enzymes that perform the same function. Thus, the evolutionary history of genes encoding for 13 different SOD enzymes is one of convergent evolution, which reflects environmental selection 14 brought about by an oxygenated atmosphere, changes in metal availability, and opportunistic 15 horizontal gene transfer (HGT). In this study we examine the phylogenetic history of the protein 16 sequence encoding for the nickel-binding metalloform of the SOD enzyme (SodN). A comparison 17 of organismal and SodN protein phylogenetic trees reveals several instances of HGT, including 18 multiple inter-domain transfers of the sodN gene from the bacterial domain to the archaeal domain. -
FOOD PRODUCTION MANAGEMENT II OBJECTIVES at the End of This Lesson, Students Should Be Able to Demonstrate Appropriate Skills, A
FOOD PRODUCTION MANAGEMENT II OBJECTIVES At the end of this lesson, students should be able to demonstrate appropriate skills, and show an understanding of the following: Meat Cooker Mutton and Lamb Beef and Veal Parks, Bacon, Ham and Gammon Game Poultry and Chicken INTRODUCTION In basic food preparation, meat is generally considered to be the flesh of any animal and includes beef, veal, lamb, and pork along with poultry, fish, and shellfish. Poultry and fish, however, often differ from the red meats in preparation and tests for doneness (rare, medium and well done). The word meat comes from the Old English word mete, which referred to food in general. The narrower sense that refers to meat, which does not include sea food, developed over the past few hundred years and has religious influences. Meat, especially beef, is prepared in many ways, as steaks in stews, fondue, or as dried meat. It may be ground then formed into patties (as hamburgers or croquettes), loaves, or sausages, or used in loose form (as in "sloppy Joe" or Bolognese sauce). Some meat is cured by smoking, pickling, preserving in salt or brine (see salted meat and curing). Other kinds of meat are marinated and barbecued, or simply boiled, roasted, or fried. Meat is generally eaten cooked, but there are many traditional recipes that call for raw beef, veal or fish. Meat is often spiced or seasoned, as in most sausages. Meat dishes are usually described by their source (animal and part of carcass) and method of preparation. Meat is a typical base for making sandwiches. -
YOGURT from Cultures for Health
YOGURT from Cultures for Health a Where Healthy Food Starts guide Yogurt © 2013 Cultures for Health 2 | P a g e YOGURT from Cultures for Health Disclaimer The ideas, concepts, and opinions expressed in this book are intended to for educational purposes only. This book is provided with the understanding that authors and publisher are not rendering medical advice of any kind, nor is this book intended to replace medical advice, nor to diagnose, prescribe, or treat any disease, condition, illness, or injury. It is imperative to use good judgment when consuming yogurt and to never consume any yogurt that looks, tastes, or smells unpleasant. Further, before consuming yogurt or any other fermented or cultured food, you should receive full medical clearance from a licensed physician. Author and publisher claim no responsibility to any person or entity for any liability, loss, or damage caused or alleged to be caused directly or indirectly as a result of the use, application, or interpretation of the material in this book. Copyright Copyright © 2013 by Cultures for Health. All rights reserved. Except as permitted under the United States Copyright Act of 1976, reproduction or utilization of this work in any form or by any electronic, mechanical, or other means, now known or hereafter invented, including xerography, photocopying, and recording, and in any information storage and retrieval system, is forbidden without written permission of Cultures for Health. Publisher: Cultures for Health 807 N. Helen Avenue Sioux Falls, SD 57104 800-962-1959 605-231-4239 (fax) www.culturesforhealth.com For more information on making yogurt or other cultured and fermented foods, please visit culturesforhealth.com.