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Role of Bacteria in Tempe Bitter Taste Formation: Microbiological and Molecular Biological Analysis Based on 16S rRNA Gene
(IPB (Bogor Agricultural University), 2008)
Tempe is traditional Indonesian food. It has a variety of tastes, sometimes with a hint of bitterness, which may differ in intensity. The cause of bitterness in tempe has never been reported previously. In this study, the ...
PENAPISAN BAKTERIOSIN DARI BAKTERI ASAM LAKTAT ASAL BEKASAM
(Masyarakat Pengolahan Hasil Perikanan lndonesia (MPHPI), 2011)
Bacteriocin is proteinaceous compound that has bactericidal action against other microorganisms. Bacteriocin-producing lactic acid bacteria (LAB) is generally considered safe for human consumption and can be applied in ...
Prospective Use of 1-Aminocyclopropane-1-Carboxylate Deaminase-Producing Bacteria for Plant Growth Promotion and Defense against Biotic and Abiotic Stresses in Peat-Soil-Agriculture
(IPB (Bogor Agricultural University), 2008)
The 1-aminocyclopropane-1-carboxylate (ACC) deaminase (EC4.1.99.4) is an enzyme produced by some soil bacteria to degrade ACC (the immediate precursor of ethylene) to reduce ethylene biosynthesis in higher plants. Increased ...
EndophyticStreptomyces spp. as BiocontrolAgents of Rice Bacterial Leaf Blight Pathogen (Xanthomonas oryzae pv. oryzae)
(Indonesian Society for Biology and Department of Biology, Faculty of Mathematics and Natural Sciences, Bogor Agricultural University, 2012)
Xanthomonas oryzae pv. oryr.ae (Xoo), a causal agent of bacterial leaf blight (BLB), is one of the most important pathogens of rice. The effectiveness of ten Streptomyces spp. isolates in suppressing Xoo disease was assessed ...