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标题：Characterization of fermentation liquid from mangrove leaves Avicennia marina and its inhibitory potential for bacterium causing ice-ice disease
其他标题：Karakterisasi cairan fermentasi daun mangrove Avicennia marina dan daya hambatnya terhadap bakteri penyebab penyakit ice-ice
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作者：Samsu Adi Rahman ; Sukenda ; Widanarni 等
期刊名称：Jurnal Akuakultur Indonesia
印刷版ISSN：1412-5269
出版年度：2020
卷号：19
期号：1
页码：1-9
DOI：10.19027/jai.19.1.1-9
出版社：Jurnal Akuakultur Indonesia
摘要：Cairan fermentasi daun mangrove Avicennia marina mengandung mikroorganisme, nutrient, dan metabolit sekunder. Penelitian ini bertujuan untuk mengidentifikasi bakteri dan senyawa dalam cairan fermentasi daun mangrove A. marina dan mengukur daya hambatnya terhadap bakteri patogen Stenotrophomonas maltophilia penyebab penyakit ice-ice pada rumput laut. Hasil analisis molekuler dengan target gen 16S rRNA menunjukkan bahwa bakteri dalam cairan fermentasi terdiri atas delapan jenis Bacillus, yaitu Bacillus subtilis MSAR-01, Bacillus megaterium MSAR-02, Bacillus firmus MSAR-03, Bacillus thuringiensis MSAR-04, Bacillus subterranerus MSAR-05, Bacillus vietnamensis MSAR-06, Bacillus sp. MSAR-07, Bacillus circulans MSAR-08, dengan daya hambat terbaik ditunjukkan oleh B. subtilis MSAR-01, B. vietnamensis MSAR-06, dan Bacillus sp. MSAR-07. Pemberian asam laktat, bakteriosin, cairan fermentasi total, dan supernatan sebanyak 15 mL menghasilkan daya hambat terhadap bakteri S. maltophilia lebih baik daripada menggunakan salah satu atau kombinasi beberapa jenis bakteri isolat. Daya hambat cairan fermentasi dan supernatan yang diperkaya bakteri tunggal lebih baik daripada pengayaan kombinasi bakteri.
其他摘要：Fermentation liquid from mangrove leaves Avicennia marina contains microorganisms, nutrients, and secondary metabolites. This study aimed to identify bacteria and the compounds in fermentation liquid of mangrove leaves A. marina and measured their inhibitory capacity against pathogenic bacteria Stenotrophomonas maltophilia which causes ice-ice disease in seaweed. Molecular analysis which aimed the 16S rRNA gene showed that the bacteria in fermentation liquid consisted of eight types of Bacillus, Bacillus subtilis MSAR-01, Bacillus megaterium MSAR-02, Bacillus firmus MSAR-03, Bacillus thuringiensis MSAR-04, Bacillus subterranerus MSAR-05, Bacillus vietnamensis MSAR-06, Bacillus sp. MSAR-07, Bacillus circulans MSAR-08, with the best inhibitory power indicated by B. subtilis MSAR-01, B. vietnamensis MSAR-06, and Bacillus sp. MSAR-07. The administration of lactic acid, bacteriocin, total fermentation liquid, and supernatant as much as 15 mL produce inhibition to S. maltophilia indicated better result than using one or a combination of several types of bacterial isolates. The inhibition of single bacterial enriched fermentation and supernatant liquids was better than bacterial combination enrichment.
关键词：Avicennia marina;fermentation;ice-ice;mangrove
其他关键词：Avicennia marina ; fermentation; ice-ice; mangrove