DOCSLIB.ORG

Margarita Elvira-Recuenco SUSTAINABLE CONTROL of PEA

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Margarita Elvira-Recuenco SUSTAINABLE CONTROL of PEA Margarita Elvira-Recuenco SUSTAINABLE CONTROL OF PEA BACTERIAL BLIGHT Approaches for durable genetic resistance and biocontrol by endophytic bacteria Proefschrift terverkrijgin g van degraa d van doctor opgeza g van derecto r magnificus vanWageninge n Universiteit, dr.ir .L .Speelman , inhe t openbaar te verdedigen opvrijda g 6oktobe r 2000 desnamiddag so m 13.30uu ri nd eAul a 2> Elvira-Recuenco,M . Sustainable control of pea bacterial blight: approaches for durable genetic resistance andbiocontro l byendophyti c bacteria Thesis Wageningen University, the Netherlands - With references - With summaries inEnglish , Dutch and Spanish. ISBN 90-5808-291-1 Subject headings: pea / Pseudomonas syringae pv. pisi I genetic resistance / endophytic bacteria/ biocontrol Printed byPonse n &Looye n BV, Wageningen The research described in this thesis (April 1995-October 2000) was conducted at Plant Research International, Wageningen, The Netherlands and at Horticulture Research International, Wellesbourne, UK.I n 1999par t of the research was also done atJoh n InnesCentre ,Norwich , UK. This PhD study was funded by Instituto Nacional de Investigation y Tecnologia Agraria yAlimentari a (INIA),Ministr y of Science andTechnology , Spain. BIBl.lOTHi-FK LANDBOl WUMVHK; VVAGT^N.'NGFNJ SUSTAINABLE CONTROL OF PEA BACTERIAL BLIGHT Approaches for durable genetic resistance and biocontrol byendophyti c bacteria Promoter: Dr.M.J .Jege r Hoogleraar in deecologisch e fytopathologie Co-promotoren: Dr.J.W.L .va n Vuurde Senior onderzoeker PlantResearc h International, Wageningen Dr.J.D .Taylo r Senior scientist Horticulture Research International, Wellesbourne,U K STELLINGEN/PROPOSITIONS 1. The combination of race specific resistance and race non-specific resistance is the optimal genetic background for a potentially durable resistance to pea bacterial blight. This thesis 2. A differential expression of resistance to pea bacterial blight occurs in stem, leaf and pod for both race specific and race non-specific resistance. This thesis 3. Indigenous populations of endophytic bacteria in pea are affected by the plant genotype. This thesis 4. For a practical application in commercial pea growing of bacterial endophytes as biocontrol agents, it is necessary to be aware of the influence of environmental factors on endophytic colonization. This thesis 5. Genetic resistance and biocontrol by endophytic bacteria are complementary measures and potentially additive for a durable and sustainable control of pea bacterial blight. This thesis 6. The induction in vitro of an L-form (cell wall-less) bacterium is pathovar specific. This thesis 7. Error is all around us and creeps in at the least opportunity. Every method is imperfect. Charles Nicolle (1866-1936) 8. The way to grasp the integrity of the species can only be found in a synthesis of taxonomy, differentiating geography, genetics and cytology. N.I. Vavilov. Centers of origin of cultivated plants. Tr. po prikl. hot. I selek. (Papers on applied botany andplant breeding), vol. 16, no. 2, 1926. 9. Lainspiratio n existe,per otien e queencontrart e trabajando. Inspiration exists,bu t itmus t find you working. Pablo RuizPicasso (1881-1973) 10. Noso n buenos losextremo s aunque seae n lavirtud . Extremes areno t good even invirtue . SantaTeresa deAvila (1515-1582) 11. 'Parece, Sancho, que no hay refran que no sea verdadero, porque todos son sentencias sacadas de lamesm aexperiencia , madred e las cienciastodas' . 'It seems, Sancho, that there is no saying that is not true, since all sayings are statements derived from experience which ismothe r of all sciences'. DonQuijote deLa Mancha (1605-1615), Miguel de Cervantes Saavedra 12. 'There were once five peas in one shell, they were green, the shell was green, and so they believed that the whole world must be green also, which was a very natural conclusion'. The PeaBlossom, 1853, HansChristian Andersen Margarita Elvira-Recuenco 'Sustainable control of pea bacterial blight: approaches for durable genetic resistance and biocontrol by endophytic bacteria' Wageningen, 6October , 2000 Preface I have spent five years and six months working on this PhD study (16 April 1995-6 October 2000) in The Netherlands and England. What I cannot recall precisely isho w long I have stayed in each country, it has been The Netherlands-England, England- The Netherlands during thesefive years ;i t is obvious mychoic e was notbase d on the needfo r agoo dclimate !Bu ti twa sth erigh tchoice . The Spanish institution INIA, with its financial support, gave meth e opportunity to do this study abroad, and I am very grateful to them, also for making an exception in allowing these studies to be carried out in two countries; a special mention goes to Luis Ayerbe, Vicente Reus and Carmen Alvarez. The project had a clear aim: measures for the control of pea bacterial blight. Nevertheless, two very distinct approaches had to be undertaken, which implied not only a degree of difficulty but also agrea t challenge. Indeed thebenefit s from this broad research have compensated for the difficulties, for which the contribution of my supervisors, Jim van Vuurde in The Netherlands andJoh n Taylor in England, has been essential. I have learned many things from them about Plant Sciences and also about the art of science; we have shared many points of view and there has been an understanding and tolerance for those we did not share. It has been an intensive learning period under their guidance but also with freedom to undertake my own initiatives. Thanks are due also to my supervisor from the University, Mike Jeger, for following up the project, particularly during the last year, at a distance, and for encouraging me to write during my PhD study. In 1999, two-month's work was conducted at John Innes Centre, England. The outcome of this short period was relevant. I deeply thank Noel Ellis for his supervision and support in elucidating the complex genetics of the breeding programme andfo r thepleasan t timeI spenti nhi slab . Thanks areals odu et oJo e Kloepper, Auburn University, Alabama. During myvisi t to his lab I learned not only the conceptual basis of Induced Systemic Resistance but alsoth eimportanc e of thefiel d screening inbiocontrol . I would like to thank very much all who contributed to this thesis in one way or another:hel p in thepractica l work in thelab ,glasshouse , field, computing, library and for their advice, support and friendship. I have been very fortunate with the people I have met and it is not my purpose here to list everyone. Some of them have been acknowledged in the Chapters of this thesis. I wouldjus t like to mention afe w names however: my colleagues at 'Bacteriologie', Wageningen, for their kindness, great fun in the lab, comradeship, speaking English to me, and above all, for making me feel a part of the group and never a stranger. This includes Ineke, Jose v. Beckhoven, Maudie, Jan, Petra, Pieter, Henry, Sylvia, Jose Rasing and Els. Also to our foreign guests, Flori, Ednar, Janni, Veena ,and trainees. Ineke, thanks for the good times we spent and of course for our traditional Chinese lunch. Jan, your advice and interesting discussions were an inestimable help for me. My colleagues at Plant Pathology, Wellesbourne, for their kindness, Josie and Sara, it was great to share the office with you! Jan, Barbara and Pat, thanks a lot for your excellent work with the breeding material, and Joana, Paul and Steve, for your scientific advice. A special word of thanks goes to my Dutch and English friends who helped me to know and love the Netherlands and England, and to my 'foreign' friends who showed me so much about different cultures, ways of living and supported me in overcoming difficulties when I felt homesick. And at the end of this preface I return to the beginning... 1 mean, to my roots, y esto no es en ingles.... A mis amigos espanoles, algunos fuera de Espafia. A mis amigos de Mostoles, de toda la vida, con los que la amistad sigue siendo la misma despues de estos muchos afios de ausencia. Un recuerdo muy especial va para uno de ellos, Petri, que se fue de nuestro lado el ano pasado. A mi familia de Cuenca, mis padres y mi hermana, muchas gracias mama, papa y Yoli, sin vosotros esta tesis no hubiera sido posible. A mama y Yoli decirlas que no puedo imaginar haber tenido un apoyo mejor que el suyo. I know not what I may appear to the world, but to myself I appear to have been only like a boy playing on the sea-shore, and diverting myself in now and then finding a smoother pebble or a prettier shell than ordinary, whilst the great ocean of truth lay all undiscovered before me. IsaacNewton (1642-1727) Contents Chapter 1. General Introduction 1 Chapter 2. Resistance tobacteria l blight (Pseudomonas syringae pv.pisi) in Spanish pea (Pisum sativum) landraces. 25 Chapter 3. Inheritance of racenon-specifi c resistance toPseudomonas syringae pv.pisi derived from Pisum abyssinicum and molecular markers for resistance. 39 Chapter4 . Differential responsest ope abacteria l blight in stem,lea f and pod under glasshouse andfiel d conditions. 69 Chapter 5. Natural incidence of endophytic bacteria inpe a cultivars under field conditions. 87 Chapter 6. Effects of soil,plan t genotype and growth stage onendophyti c bacterial colonization of pearoot s and stems inth efield . 103 Chapter 7. Efficiency ofprocedure s for induction andcultivatio no f Pseudomonas syringae pv.pisi L-form . 127 Chapter 8. GeneralDiscussio n 145 Summary 165 Samenvatting 175 Resumen 187 Curriculum vitae 199 Author's abstract Elvira-Recuenco, M. 2000. Sustainable control of pea bacterial blight: Approaches for durable genetic resistance and biocontrol by endophytic bacteria. PhD Thesis, Wageningen University, TheNetherlands , 200pp. ,English , Dutch and Spanish summary. Pea bacterial blight {Pseudomonas syringae pv.pisi) occurs worldwide and can cause severe damage under cool and wet conditions particularly at the seedling stage in winter- sown crops.
Load more

Recommended publications
  • Midwest Vegetable Production Guide for Commercial Growers
    Midwest Vegetable Production Guide for Commercial Growers 2019 Illinois University of Illinois Extension C1373-19 Indiana Purdue Extension ID-56 Iowa Iowa State University Extension and Outreach FG 0600 Kansas Kansas State University Research and Extension MF3279 Michigan Michigan State University Extension E0312 Minnesota University of Minnesota Extension BU-07094-S Missouri University of Missouri Extension MX384 Lincoln University of Missouri Cooperative Extension and Research LUCER 01-2019 Ohio Ohio State University Extension Bulletin 948 Stay Current For the most up-to-date version of this publication, visit: mwveguide.org Changes will be made throughout the year as they are received. Abbreviations Used in This Guide PHI pre-harvest interval — the minimum allowable time in days between the latest pesticide application and crop harvest AI active ingredient COC crop oil concentrate D dust formulation DF, DG dry flowable or water dispersible granule formulation E, EC emulsifiable concentrate F flowable formulation G granular formulation L, LC liquid concentrate formulation NIS nonionic surfactant REI re-entry interval RUP restricted use pesticide SC suspension concentrate W, WP wettable powder formulation Cover photo: Although a large proportion of broccoli Americans consume is produced in the western U.S, many Midwestern vegetable growers have been able to find local or regional markets for this crop. Health benefits include a high fiber content, vitamin C, vitamin K, iron and potassium. See the Cole Crops and Brassica Leafy Greens section, page 103. Insect, disease, and weed control recommendations in this publication are valid only for 2019. If registration for any of the chemicals suggested is changed during the year since the time of publication (December 2018), we will inform all area and county Extension staff.
    [Show full text]
  • Snap Pea Salad Cream of Asparagus Soup
    Snap Pea Salad Cream of Asparagus Soup Serves 4. Serves 4. Ingredients: Ingredients: Lemon vinaigrette (recipe follows) 2 pounds asparagus 1 pound sugar snap peas, trimmed and strings 1 Tablespoon butter removed 1 medium onion 3 ounces spring greens 4 cups reduced sodium chicken broth 2 Tablespoons low fat sour cream or yogurt Lemon Vinaigrette: Salt and pepper, to taste 3 Tablespoons olive oil 3 Tablespoons lemon Directions: juice, preferably fresh 1 teaspoon fresh or ½ 1. Wash asparagus. Remove tough ends. Cut teaspoon dried oregano in half. 1 garlic clove, minced 2. Melt butter in a large saucepan. Add onion and cook until soft, about 2 minutes. Directions: 3. Add asparagus and chicken stock to saucepan. Bring to a boil, cover and cook on 1. Lemon Vinaigrette: In a small jar or bowl, low for about 20 minutes or until tender. combine all ingredients. Cover and set Remove from heat. Using either a blender or aside. This can be made one day in immersion blender, puree until smooth. advance. Refrigerate until ready to use. 4. Top each serving with one teaspoon of sour 2. Wash and trim the peas. Slice in half on the cream or yogurt. diagonal. Set aside. Wash and dry greens. 3. Fill a 2-quart sauce pan half-full with water. Note: If using a blender, you will need to blend in Cover and bring to a boil. two batches. Since hot liquids expand, hold a 4. Add beans and blanch for 2 minutes. Drain. towel over the blender. Cover in cold water. Drain. 5. Stir together the vinaigrette.
    [Show full text]
  • Comamonas: Relationship to Aquaspirillum Aquaticum, E
    INTERNATIONALJOURNAL OF SYSTEMATICBACTERIOLOGY, July 1991, p. 427-444 Vol. 41, No. 3 0020-7713/91/030427- 18$02 .OO/O Copyright 0 1991, International Union of Microbiological Societies Polyphasic Taxonomic Study of the Emended Genus Comamonas: Relationship to Aquaspirillum aquaticum, E. Falsen Group 10, and Other Clinical Isolates A. WILLEMS,l B. POT,l E. FALSEN,2 P. VANDAMME,' M. GILLIS,l* K. KERSTERS,l AND J. DE LEY' Laboratorium voor Microbiologie en Microbiele Genetica, Rijksuniversiteit, B-9000 Ghent, Belgium, and Culture Collection, Department of Clinical Bacteriology, University of Goteborg, S-413 46 Goteborg, Sweden2 We used DNA-rRNA hybridization, DNA base composition, polyacrylamide gel electrophoresis of whole-cell proteins, DNA-DNA hybridization, numerical analysis of phenotypic features, and immunotyping to study the taxonomy of the genus Comamonas. The relationships of this genus to Aquaspirillum aquaticum and a group of clinical isolates (E. Falsen group 10 [EF lo]) were studied. Our DNA and rRNA hybridization results indicate that the genus Comamonas consists of at least the following five genotypic groups: (i) Comamonas acidovoruns, (ii) Comamonas fesfosferoni,(iii) Comamonas ferrigena, (iv) A. aquaticum and a number of EF 10 strains, and (v) other EF 10 strains, several unnamed clinical isolates, and some misnamed strains of Pseudomonas alcaligenes and Pseudomonas pseudoalcaligenes subsp. pseudoalcaligenes. The existence of these five groups was confirmed by the results of immunotyping and protein gel electrophoresis. A numerical analysis of morpho- logical, auxanographic, and biochemical data for the same organisms revealed the existence of three large phena. Two of these phena (C. acidovorans and C. tesfosferoni)correspond to two of the genotypic groups.
    [Show full text]
  • North Dakota Department of Agriculture $2605577.54 (Pdf)
    FY15 Specialty Crop Block Grant Program- Farm Bill North Dakota Department of Agriculture Final Performance Report USDA Agreement # 15-SCBGP-ND-0026 CONTACT: Deanna Gierszewski, Specialty Crop Grant Administrator 600 E Boulevard Ave #602 Bismarck, ND 58505-0020 Phone: (701) 328-2191 Email: [email protected] Submitted: November 16, 2018 Resubmitted: January 29, 2019 Table of Contents: 1. Enhancing the Safe Use of Specialty Fruit and Vegetable Crops from Field to Table .......3 2. Development of improved fungicide application strategies for managing Sclerotinia head rot in confection sunflowers...............................................................................................10 3. Pea and Lentil Market Analysis .........................................................................................14 4. Optimizing agronomic practices for faba bean production in North Dakota.....................17 5. Optimizing fungicide application strategies for improved management of Sclerotinia in dry edible beans .................................................................................................................21 6. Enhancing Tree Selection and Evaluating Tree Species in Western North Dakota ..........26 7. State-wide screening of green foxtail for herbicide resistance ..........................................32 8. Identification of Pathogen, Soil and Plant Factors Important to Root Rot Development in Field Pea.............................................................................................................................35
    [Show full text]
  • Seed Catalog V3
    Stillwater Valley Farm Seedlisting 2021 Hello and welcome to my third annual attempt at a descriptive catalog/formal seedlisting! In the past I have only used namelistings of seed, expecting that buyers do their own homework – but it is my hope that the descriptions on these pages will be of assistance, especially to those who may simply be curious. The purpose of this first page is to establish background and “ground rules”. I have always been a “farmer” ever since chewing down dirty carrots in my dad‟s garden, though I entered into seedkeeping after college. My beliefs and educational background established indigenous causes as something close to my heart, and beyond my basic self-sufficiency desires, the connection I feel to my seed is spiritual. It is something I take extremely seriously. I am not in this for profit; I am in this as “heart work” and a calling. I am a lone, economically challenged grower and I process and ship all of my seed by hand with no help. Therefore, I do not have a system for „buy it now‟ seeds and everything here is subject to my own whims and is only based on what I personally grow and provide. If you wish to obtain samples, these details will explain how. I understand they are long, but I ask you to read and respect them all. Informationals: – Varieties are offered in small quantities. I cannot provide poundage; please don‟t ask. A normal distribution of corn is approx. 200 seeds. A normal bean distribution is 20-30.
    [Show full text]
  • The Quality of Leguminous Vegetables As Influenced by Preharvest Factors
    Scientia Horticulturae 232 (2018) 191–205 Contents lists available at ScienceDirect Scientia Horticulturae journal homepage: www.elsevier.com/locate/scihorti The quality of leguminous vegetables as influenced by preharvest factors T Georgia Ntatsia, Marcos Egea Gutiérrez-Cortinesb, Ioannis Karapanosa, Ana Barrosc, Julia Weissb, ⁎ Astrit Balliud, Eduardo Augusto dos Santos Rosac, Dimitrios Savvasa, a Agricultural University of Athens, Faculty of Plant Sciences, Iera Odos 75, 11855 Athens, Greece b Universidad Politécnica de Cartagena, Instituto de Biotecnología Vegetal, 30202 Cartagena, Spain c Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes e Alto Douro, (CITAB-UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal d Agricultural University of Tirana, Department of Horticultural & Landscape Architecture, Koder Kamez 1029, Tirana, Albania ARTICLE INFO ABSTRACT Keywords: The cultivation of most legumes, aims to the production of either dry seeds consumed by humans, also known as Chemical composition pulses, or animal fodder. However, some legumes are cultivated for fresh consumption either as pods or as Human health immature seeds. The economically most important legumes consumed as vegetables are green pods of common Legume bean, cowpea, faba bean, snow pea (mangetout) and green pea seeds. As a rule, the legume vegetables are Morphological traits consumed after cooking and in many countries, they may be used to cover primary nutritional needs, because Nutritive value their protein content is high in comparison with most other vegetables. Furthermore, the legume vegetables, Quality Vegetable which have distinct organoleptic properties when compared to pulses, are also considered important sources of carbohydrates, essential minerals, vitamins, several other antioxidants and health promoting compounds, and dietary fiber.
    [Show full text]
  • Kocuria (Micrococcus) and Cultivation Methods for Their Detection – Part 1
    Kvasny Prum. 10 64 / 2018 (1) Brewing Microbiology – Kocuria (Micrococcus) and Cultivation Methods for their Detection – Part 1 DOI: 10.18832/kp201804 Brewing Microbiology – Kocuria (Micrococcus) and Cultivation Methods for their Detection – Part 1 Mikrobiologie pivovarské výroby – bakterie Kocuria (Micrococcus) a kultivační metody pro jejich detekci – 1. část Dagmar MATOULKOVÁ, Petra KUBIZNIAKOVÁ Mikrobiologické oddělení, Výzkumný ústav pivovarský a sladařský, a.s., / Department of Microbiology, Research Institute of Brewing and Malting, PLC, Lípová 15, 120 44 Prague, e-mail: [email protected], [email protected] Recenzovaný článek / Reviewed Paper Matoulková, D., Kubizniaková, P., 2018: Brewing microbiology – Kocuria (Micrococcus) and cultivation methods for their detection – Part 1. Kvasny Prum. 64(1): 10–13 Signifi cant brewery species of micrococcus were reclassifi ed to the genus Kocuria: Kocuria kristinae (previously Micrococcus kristinae) and Kocuria varians (previously Micrococcus varians). Bacteria of genus Kocuria belong to less risky microbial contaminants of beer and brewery plant. Species Kocuria kristinae may exceptionally cause beer spoilage. Signifi cant is their misplacement for pediococci. Here we present an overview of basic morphological and physiological properties of Kocuria (Micrococcus) species and describe their harmfulness in the brewing process. Matoulková, D., Kubizniaková, P., 2018: Mikrobiologie pivovarské výroby – bakterie Kocuria (Micrococcus) a kultivační metody pro jejich detekci – 1. část. Kvasny Prum. 64(1): 10–13 Pivovarsky významné druhy mikrokoků byly reklasifi kovány do rodu Kocuria: Kocuria kristinae (dříve Micrococcus kristinae) a Kocuria varians (dříve Micrococcus varians). Bakterie rodu Kocuria patří k méně rizikovým mikrobiálním kontaminacím piva a pivovarského pro- vozu. Výjimečně může být druh Kocuria kristinae původcem kažení piva. Význam těchto bakterií spočívá zejména v možnosti záměny s pediokoky.
    [Show full text]
  • Characterization of Pasteurized Fluid Milk Shelf-Life Attributes H.I
    JFS M: Food Microbiology and Safety Characterization of Pasteurized Fluid Milk Shelf-life Attributes H.I. FROMM AND K.J. BOOR ABSTRACT: Pasteurized fluid milk samples were systematically collected from 3 commercial dairy plants. Samples were evaluated for microbial, chemical, and sensory attributes throughout shelf life. In general, product shelf lives were limited by multiplication of heat-resistant psychrotrophic organisms that caused undesirable flavors in milk. The predominant microorganisms identified were Gram-positive rods including Paenibacillus, Bacillus, and Mi- crobacterium. Principal component analysis of sensory data collected using quantitative descriptive analysis showed that attributes related to milk flavor defects explained the largest amount of variance. These findings highlight the need to develop specific strategies for excluding bacterial contaminants from milk to further extend product shelf lives. Keywords: shelf life, fluid milk, spoilage, quantitative descriptive analysis, principal component analysis Introduction teurization contamination has been controlled and longer product er capita consumption of fluid milk in the United States has shelf lives are expected (Champagne and others 1994; Ralyea and Pdecreased steadily over the past 30 years (ERS/USDA 2001). others 1998). These Gram-positive organisms can be present in raw Highly perishable fluid milk products must compete in the market- milk, but they also may enter milk products at various points during place against shelf-stable beverages that have captured a large pro- production and processing (Griffiths and Phillips 1990; Schraft and portion of the beverage market in recent years (IDFA 2003). Extend- others 1996; Svensson and others 1999). Further extension of prod- ing fluid milk shelf life may enable processors to maintain a uct shelf lives will require elimination of these heat-resistant, Gram- competitive position in the beverage market by facilitating the pro- positive contaminants.
    [Show full text]
  • IDENTIFIKASI BAKTERI PATOGEN PADA IKAN BARONANG (Siganus Canaliculatus) YANG DIDARATKAN DI TEMPAT PELELANGAN IKAN PAOTERE MAKASSAR
    IDENTIFIKASI BAKTERI PATOGEN PADA IKAN BARONANG (Siganus canaliculatus) YANG DIDARATKAN DI TEMPAT PELELANGAN IKAN PAOTERE MAKASSAR SKRIPSI ANDI RISMA AMIRUDDIN PROGRAM STUDI ILMU KELAUTAN FAKULTAS ILMU KELAUTAN DAN PERIKANAN UNIVERSITAS HASANUDDIN MAKASSAR 2020 IDENTIFIKASI BAKTERI PATOGEN PADA IKAN BARONANG (Siganus canaliculatus) YANG DIDARATKAN DI TEMPAT PELELANGAN IKAN PAOTERE MAKASSAR ANDI RISMA AMIRUDDIN L111 13 015 SKRIPSI Sebagai salah satu syarat untuk memperoleh gelar sarjana pada Fakultas Ilmu Kelautan dan Perikanan PROGRAM STUDI ILMU KELAUTAN FAKULTAS ILMU KELAUTAN DAN PERIKANAN UNIVERSITAS HASANUDDIN MAKASSAR 2020 ii iii iii iv ABSTRAK ANDI RISMA AMIRUDDIN. Identifikasi Bakteri Patogen pada Ikan Baronang (Siganus canaliculatus) yang Didaratkan Di Tempat Pelelangan Ikan Paotere Makassar. Dibimbing oleh Arniati Massinai sebagai Pembimbing utama dan Andi Iqbal Burhanuddin sebagai Pembimbing pendamping. Bakteri patogen merupakan bakteri yang dapat menyebabkan penyakit. Bakteri patogen detemukan pada setiap habitat, seperti di tanah, air tawar, air laut, perakaran tanaman, dan jaringan hewan. Penelitian ini bertujuan untuk mengetahui keberadaan jenis bakteri patogen pada ikan baronang Siganus canaliculatus yang didaratkan (belum dicuci ai laut) dan dipasarkan (telah dicuci air laut), serta kaitannya terhadap air pencucian di Tempat Pelelangan Ikan (TPI) Paotere Kota Makassar. Pengambilan sampel dilakukan di pelabuhan TPI Paotere, dengan mengambil sampel air dan sampel ikan; daging, insang, usus masing-asing 10 gr yang kemudian
    [Show full text]
  • Kocuria Varians Infective Endocarditis S Shashikala, R Kavitha, K Prakash, J Chithra, T Shailaja, P Shamsul Karim
    The Internet Journal of Microbiology ISPUB.COM Volume 5 Number 2 Kocuria varians infective endocarditis S Shashikala, R Kavitha, K Prakash, J Chithra, T Shailaja, P Shamsul Karim Citation S Shashikala, R Kavitha, K Prakash, J Chithra, T Shailaja, P Shamsul Karim. Kocuria varians infective endocarditis. The Internet Journal of Microbiology. 2007 Volume 5 Number 2. Abstract Kocuria varians belongs to genus Micrococcus. Members of the genus Micrococcus are generally believed to be temporary residents on humans, most frequently found on the exposed skin. We report a case of prosthetic valve endocarditis caused by K.varians in a patient who had undergone aortic valve replacement 8yrs ago. He presented with fever of two weeks duration. Investigations revealed infective endocarditis of prosthetic valve. Blood culture samples grew K.varians. The patient was empirically started on ampicillin and gentamicin intravenously and later with vancomycin and rifampicin. But the patient died due to neurological complications. INTRODUCTION ampicillin 2gm, fourth hourly and gentamicin 60mg, eighth hourly. On third day of admission, he complained of Kocuria is a member of the Micrococcaceae family. 1 Their role as pathogens, when isolated from clinical specimens, headache and vomiting and the next day he developed can be difficult to determine. Since early reports of tremors of right hand and imbalance of gait. CT scan brain endocarditis caused by gram-positive cocci did not reliably done on tenth day of admission revealed subacute/old infarct differentiate between micrococci and coagulase-negative in right middle cerebral artery territory and small lesion at staphylococci, the frequency of micrococcal endocarditis right cerebellar hemisphere.
    [Show full text]
  • Kocuria Spp. in Foods: Biotechnological Uses and Risks for Food Safety
    Review Article APPLIED FOOD BIOTECHNOLOGY, 2021, 8 (2):79-88 pISSN: 2345-5357 Journal homepage: www.journals.sbmu.ac.ir/afb eISSN: 2423-4214 Kocuria spp. in Foods: Biotechnological Uses and Risks for Food Safety Gustavo Luis de Paiva Anciens Ramos1, Hilana Ceotto Vigoder2, Janaina dos Santos Nascimento2* 1- Department of Bromatology, Universidade Federal Fluminense (UFF), Brazil. 2- Department of Microbiology, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Brazil. Article Information Abstract Article history: Background and Objective: Bacteria of the Genus Kocuria are found in several Received 4 June 2020 environments and their isolation from foods has recently increased due to more Revised 17 Aug 2020 precise identification protocols using molecular and instrumental techniques. This Accepted 30 Sep 2020 review describes biotechnological properties and food-linked aspects of these bacteria, which are closely associated with clinical cases. Keywords: ▪ Kocuria spp. Results and Conclusion: Kocuria spp. are capable of production of various enzymes, ▪ Gram-positive cocci being potentially used in environmental treatment processes and clinics and ▪ Biotechnological potential production of antimicrobial substances. Furthermore, these bacteria show desirable ▪ Biofilm enzymatic activities in foods such as production of catalases and proteases. Beneficial ▪ Antimicrobial resistance interactions with other microorganisms have been reported on increased production of enzymes and volatile compounds in foods. However, there are concerns about the *Corresponding author: Janaina dos Santos Nascimento, bacteria, including their biofilm production, which generates technological and safety Department of Microbiology, problems. The bacterial resistance to antimicrobials is another concern since isolates Instituto Federal de Educação, of this genus are often resistant or multi-resistant to antimicrobials, which increases Ciência e Tecnologia do Rio de the risk of gene transfer to pathogens of foods.
    [Show full text]
  • Bacterial Sulfite-Oxidizing Enzymes
    Biochimica et Biophysica Acta 1807 (2011) 1–10 Contents lists available at ScienceDirect Biochimica et Biophysica Acta journal homepage: www.elsevier.com/locate/bbabio Review Bacterial sulfite-oxidizing enzymes Ulrike Kappler ⁎ Centre for Metals in Biology, School of Chemistry and Molecular Biosciences, The University of Queensland, St. Lucia Qld 4072, Australia article info abstract Article history: Enzymes belonging to the Sulfite Oxidase (SO) enzyme family are found in virtually all forms of life, and are Received 12 June 2010 especially abundant in prokaryotes as shown by analysis of available genome data. Despite this fact, only a Received in revised form 5 September 2010 limited number of bacterial SO family enzymes has been characterized in detail to date, and these appear to be Accepted 14 September 2010 involved in very different metabolic processes such as energy generation from sulfur compounds, host Available online 17 September 2010 colonization, sulfite detoxification and organosulfonate degradation. The few characterized bacterial SO family enzymes also show an intriguing range of structural conformations, including monomeric, dimeric and Keywords: Sulfite oxidation heterodimeric enzymes with varying numbers and types of redox centres. Some of the bacterial enzymes even Metalloenzymes catalyze novel reactions such as dimethylsulfoxide reduction that previously had been thought not to be Sulfur oxidizing bacteria catalyzed by SO family enzymes. Classification of the SO family enzymes based on the structure of their Mo Molybdenum
    [Show full text]