HBL-Like Toxins and Inflammasome Activation in Bacillus

Edition

-

ISBN/ISSN

EP089

Collation

42 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP BM-013

Antibacterial Properties of Endophytic Bacteria Isolated from Kalimantan’s …

As the ongoing battle against the escalating challenge of antibiotic resistance persists, pursuing alternative reservoirs for antimicrobial agents becomes crucial. Endophytic bacteria have surfaced as promising contenders for novel antibacterial compounds. Due to the increasing popularity of kratom (Mitragyna speciosa), the Indonesian government encourages the study of potential pharmaceutic…

In Vitro Assessment of The Antibiofilm Properties of Curcuma SP. Essential Oi…

Biofilm formation poses a significant health challenge, playing a role in the pathogenesis of biofilm-associated diseases, including dental caries, a chronic infectious disease with widespread prevalence that significantly impacts oral health. Lactobacillus acidophilus is one of the primary cariogenic microorganisms associated with the progression of dental caries. In order to address this …

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Probiotic Potential Of Inspect-Pollinators Originated Lactic Acid Bacteria an…

Apis mellifera or honey bee is the most crucial pollinator globally, providing 50% of global crop pollination. However, bee colony loss is increasing and one of the causes is American foulbrood disease (AFB), a disease that kills honey bee larva. Paenibacillus larvae, a gram positive bacteria is the causative agent of AFB, it can produce spores that are able to survive in extreme heat and c…

Investigating the Potential Effects of Bacillus Subtilisisolated From Moromi …

Soy sauce is a liquid condiment that is made from fermented soybeans with mold, wheat flour, brine water, bacteria, and yeast. Soy sauce fermentation includes two stages of fermentation which begins with koji fermentation and ends with moromi fermentation. Koji fermentation is a solid- state fermentation through the use of mold and it may last for 48 to 72 hours. Meanwhile, moromi fermentation …

The Role of Bacillus Subtilis in Soy Sauce Production: a Review

Soy sauce is a popular condiment in Asian countries made from fermented soybeans. The production process of traditional soy sauce usually takes place in a non-sterile environment, causing spontaneous fermentation by indigenous microorganisms. One of the commonly found and reported species in soybean-based fermented food was Bacillus subtilis. Although Bacillus is generally recognized as saf…

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PT. Saraswanti Indo Genetech is a laboratory company that provides detection services for quality control for other companies that need permission from BPOM to commercialize their product. This project is one of the company’s projects for expanding its scope of services. The project’s goal is to identify the problem in growing the positive control of the IFU (The International Fruit…

Evaluation of Bacillus subtilis P5-6 as Protective Culture in Traditional Bac…

Back slopping is referred to as the small inoculation of a previous successful fermentation product to the raw material, as the starter culture. One example of the traditional fermented product that utilizes the back-slopping methods is dadih. As it is an artisanal product that is made using traditional methods that involve humans and is prone to contamination, such as Staphylococcus aureus…

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Bacillus tropicus is a novel bacteria for hydrocarbon degradation. A previous study analyzed Bacillus tropicus as a part of a bacterial consortium, but did not divulge into the specific capabilities of Bacillus tropicus alone. Additionally, the study was performed on planktonic cells. On the other hand, immobilized cells are regarded to be more efficient for degradation due to the membrane …