Browsing by Author "Nur, Naswandi"
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Bioprospeksi Lipase Asal Tempe Indonesia: Isolasi, Identifikasi, Kloning, dan Karakterisasi Lipase Novel dari Micrococcus luteus EMP48-D.
Nur, Naswandi | Suwanto, Antonius | Meryandi, Anja | Suhartono, Maggy Thenawidjaja (2019)Tempe merupakan pangan tradisional asli Indonesia yang dibuat melalui proses fermentasi, umumnya menggunakan Rhizopus oligosporus. Selain R. oligosporus, keberadaan bakteri menjadi sangat penting dalam produksi tempe, yang ... -
Functional Recombinant DNA Polymerase from Hyperthermophilic Crenarchaeon Sulfurisphaera javensis strain KD-1T
ROSALIE, EUFRASIA ELAINE | Suwanto, Antonius | Nur, Naswandi | Putra, Ivan Permana (2025)DNA polymerases are essential enzymes in DNA replication and repair, and they are widely used in molecular biology for in vitro DNA amplification using polymerase chain reaction (PCR). Most commercially available DNA ... -
Karakterisasi Struktur Bakteriofag Litik WB pada Agrobacterium tumefaciens
Dharmawan, Anandito | Suwanto, Antonius | Meryandini, Anja | Nur, Naswandi (2024)Agrobacterium tumefaciens merupakan bakteri gram negatif penyebab penyakit gall-crown atau tumor mahkota pada tanaman, yang disebabkan transfer materi genetik pada plasmid Ti ke dalam genom tumbuhan melalui proses konjugasi. ... -
Telaah Aktivitas Bakteri Penghasil Lipase yang Berasosiasi dengan Tempe.
Nur, Naswandi | Suwanto, Antonius | Meryandini, Anja (2015)Tempe is known as fermented food products the origin of Indonesia. In addition as high nutritional value of foodstuffs, tempe is also known as the ecosystem for many types of microorganisms. Total fat content on tempe shows ...
