Molecular Phylogeny of Salmonellae: Relationships among Salmonella Species Determined from gyrA, gyrB, parC, and parE Genes

Amarantini, Charis; Satwika, Dhira

doi:10.5454/mi.9.1.1

Cited by 3 publications

(2 citation statements)

References 2 publications

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“…Molecular phylogeny of Salmonella spp. has been investigated recently using gyrA region in which the antibioticresistant and sensitive isolates were separated into two different clusters [38]. …”

Section: Discussionmentioning

confidence: 99%

Quinolone susceptibility and genetic characterization of Salmonella enterica subsp. enterica isolated from pet turtles

et al. 2017

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Turtle-borne Salmonella enterica owns significance as a leading cause in human salmonellosis. The current study aimed to determine the quinolone susceptibility and the genetic characteristics of 21 strains of S. enterica subsp. enterica isolated from pet turtles. Susceptibility of four antimicrobials including nalidixic acid, ciprofloxacin, ofloxacin, and levofloxacin was examined in disk diffusion and MIC tests where the majority of the isolates were susceptible to all tested quinolones. In genetic characterization, none of the isolates were positive for qnr or aac(6')-Ib genes and no any target site mutations could be detected in gyrA, gyrB, and parC quinolone resistance determining regions (QRDR). In addition, neighbor-joining phylogenetic tree derived using gyrA gene sequences exhibited two distinct clads comprising; first, current study isolates, and second, quinolone-resistant isolates of human and animal origin. All results suggest that studied strains of S. enterica subsp. enterica isolated from pet turtles are susceptible to quinolones and genetically more conserved with regards to gyrA gene region.

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Section: Discussionmentioning

confidence: 99%

Quinolone susceptibility and genetic characterization of Salmonella enterica subsp. enterica isolated from pet turtles

et al. 2017

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“…Preparation of pathogenic bacteria. Three pathogenic bacteria consisting of Salmonella typhi BPE 122.4 CCA, was obtained from previous research collections [11] [12], Salmonella typhi NCTC 786, which was obtained from PT Biofarma, and Staphylococcus aureus ATCC 25923 was cultured in BHI broth (Merck) at 37ºC for 16-18 hours [3]. Meanwhile, the cells are harvested through a centrifugation process at a speed of 13.500 rpm for 15 minutes.…”

Section: Determination Of Bacteriocin Activitymentioning

confidence: 99%

The Effect of Temperatures and pH on Bacteriocin Activity of Lactic Acid Bacteria Strain Pr 4.3L From Peda Fish

Amarantini¹,

Prakasita²,

Cahyani³

2021

Advances in Social Science, Education and Humanities Research

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Lactic acid bacteria (LAB) produce bacteriocin, which is potentially administered as biopreservative. It is important to study bacteriocin continuously from an applied perspective. However, isolate LAB strain Pr 4.3L obtained from peda fish are known to produce antimicrobial compounds such as bacteriocin. Therefore, it is important to optimize the production of bacteriocin from these strains by examining the effect of incubation temperatures and pH on the activity of LAB strain Pr 4.3L. The biomass of lactic acid bacteria strain Pr 4.3L was grown in MRS broth medium with pH conditions of 4-8 which was adjusted using 1 N HCl and NaOH. Furthermore, the culture was incubated at 30 and 37°C for 36 hours, and the bacteriocin activity was tested for its inhibition against pathogenic bacteria (S.aureus ATCC 25923, S.typhi BPE 122.4 CCA and S.typhi NCTC 786) using agar well diffusion method. The treatment at 30°C on MRS broth medium with a pH of 7 is the best growth condition for bacteriocin production. Under these conditions, antimicrobial and bacteriocin activities are more inhibited than other treatments. This inhibition showed a broad-spectrum against indicator bacteria (S.aureus ATCC 25923, S.typhi BPE 122.4 CCA and S.typhi NCTC 786). Therefore, the results provided useful information on the potential of bacteriosinogenic LAB as a natural preservative.

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Screening of antimicrobial-producing lactic acid bacteria isolated from traditional fish fermentation against pathogenic bacteria

Amarantini

Satwika

Budiarso

et al. 2019

J. Phys.: Conf. Ser.

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This study aims to obtain lactic acid bacteria (LAB) which have probiotic properties and inhibitory effects against pathogens. Peda fish fermented in 20% salt solution used as samples. Antimicrobial properties of LAB isolates against gram-positive and gram-negative pathogens (Salmonella typhi BPE 127.1.MC, Salmonella typhi BPE 122.4.CCA, Salmonella typhi NCTC 786, Salmonella typhimurium FNCC 0050, Pseudomonas putida FNCC 0071, Bacillus subtilis ATCC 6633 and Staphylococcus aureus ATCC 25923) were tested using agar well diffusion method. To exclude acid production, the cell-free culture supernatant (CFCS) solution was neutralized using 1 N NaOH before antimicrobial activity was tested. Likewise with bacteriocin tests, CFCS solutions that have been neutralized, were treated first by heating at 100ºC for 10 minutes in order to enzyme inactivation. A total of 26 out of 50 LAB isolates showed clear zones in the MRS-CaCO3 agar medium, gram positive, and negative catalase as the main characteristics of LAB. Sixteen of the 26 LAB isolates were known to be tolerant to pH 2 and 1% of bile salts. In addition, 92.3% of LAB isolates (15 of 16 LAB isolates) were homofermentative. The antimicrobial test results found that two of 26 LAB isolates (i.e. LAB Pr.3.4L and Pi.5.8 isolates) were shown to have very strong inhibitory effects against gram-positive pathogens S. aureus ATCC 25923 compared to S. typhi BPE 122.4.CCA. Thus the two strains of LAB are indicated as bacteriocin-producing probiotic strains, and need to be pursued further for identification and optimization of production.

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Molecular Phylogeny of Salmonellae: Relationships among Salmonella Species Determined from gyrA, gyrB, parC, and parE Genes

Cited by 3 publications

References 2 publications

Quinolone susceptibility and genetic characterization of Salmonella enterica subsp. enterica isolated from pet turtles

Quinolone susceptibility and genetic characterization of Salmonella enterica subsp. enterica isolated from pet turtles

The Effect of Temperatures and pH on Bacteriocin Activity of Lactic Acid Bacteria Strain Pr 4.3L From Peda Fish

Screening of antimicrobial-producing lactic acid bacteria isolated from traditional fish fermentation against pathogenic bacteria

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