Salmonella typhimurium bacteria could cause gastroenteritis and its growth could be controlled by the active compounds from natural products, which is Portulaca oleracea L. herb. Portulaca oleracea contained tannin, saponins and flavonoids compounds which had different characteristics towards temperature extraction. This study aims to determine the antibacterial activity of ethanol extract of the Portulaca oleracea herb from various extraction methods against S. typhimurium bacteria. Extraction of Portulaca oleracea herb was carried out with four variations methods which were the cold method (maceration and percolation) and heat method (soxhlet and refluxs) using 96% ethanol solvent. The four types of extract were tested for their antibacterial activity by disk diffusion at concentrations of 30%, 35%, 40%, 45% and 50% (b/v). The positive control was chloramphenicol 30 µg/disk, while the negative control was DMSO solvent. The results of antibacterial activity test in the form of zone of inhibition were statistically analyzed by Two Way Anova. The results showed that the ethanol extract of the Portulaca oleracea herb from various extraction methods had antibacterial activity against S. typhimurium. There was a significantly difference in the antibacterial activity of ethanol extract of the Portulaca oleracea herb obtained from the reflux method with other methods (maceration, percolation and soxhlet) against S. typhimurium.
 Keywords: ethanol extract of Portulaca oleracea L. herb, antibacterial, Salmonella typhimurium, various extraction methods

Manganese superoxide dismutase (MnSOD) from bacteria shares high amino acid sequence homology and nearly identical structure. Despite of that, their characteristics are diverse, which likely due to their bacterial origin and adaptation to the environment. Most importantly, their structural similarity extends to eukaryotic MnSOD, i.e. human. Therefore, structural study of bacterial MnSOD is relevant to its human SOD and henceforth for its use in human as a therapeutic agent or a cosmetic ingredient. Further, eukaryotic MnSOD occurs as a tetramer while almost all of the prokaryotic are dimeric. In this review, relationship between the amino acid sequences and structures of MnSOD as well as their origin and evolution is discussed. The structures of FeSOD and cambialistic SOD, which are MnSOD closest homologs, are visited as the comparison. This study provides an insight to potential safe application of bacterial MnSOD, including necessary modifications to obtain desired characteristics for applications in human.

Abstract. Chitinolytic bacteria can produce chitinase, reported as a biocontrol agent against plants. This research aims to see chitinolytic activity in inhibiting the growth of Rhizoctonia solani and Fusarium oxysporum. Anti fungal testing in dual culture test by growing each of the chitinolytic bacteria, Lysinibacillus fusiformis and Brevibacillus reuszeri, with the pathogenic fungi, F. oxysporum and R. solani, in Petri dishes containing Chitin Agar Media facing a distance of 3 cm. The results showed that chitinolytic bacterial isolates were capable inhibit the fungus by having the activity of each index inhibition of L. fusiformis isolates (30%), B. reuszeri (77%) against F. oxysporum, and R. solani fungi isolates (100%) for each chitinolytic bacterial isolate.
 
 Keywords : Anti fungal, Chitinolytic bacteria, Pathogenic fungi.

Ginger is a rhizomatous perennial herb that grows abundantly in tropical areas. It has been used around the world as a spice, flavoring agent, and ingredient in traditional medicine. Ginger essential oils (GEOs) are derivatives of ginger that can be found in various products used in daily life, such as food, pharmaceutical, and cosmetics. The present study analyzed the chemical compositions, antioxidant, and antibacterial activities of three commercially available GEOs. The compositions of GEOs were identified using the gas chromatography method. The antioxidant activity was evaluated using 2,2-diphenyl-1-picryl-hydrazyl (DPPH) and 2,2’-azinobis- (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay methods. The antibacterial activity was determined using a disc diffusion assay based on the diameter of the inhibition zone (DIZ). The main compounds identified from the samples were zingiberene, α-curcumene, β-sesquiphellandrene, camphene, α-farnesene, β-bisabolene, α-pinene, and 3-carene. The IC50 values were found to be 5.3023 and 1.4504 mg/mL for GEO1; 0.9249 and 0.5276 mg/mL for GEO2; and 10.4463 and 3.3535 mg/mL for GEO3 when evaluated using DPPH and ABTS assay methods, respectively. All samples showed antibacterial activity against Staphylococcus aureus ATCC 13420 and Bacillus subtilis (collection of Indonesian Institute of Sciences), while only GEO2 and 3 displayed inhibitory effect against Escherichia coli ATCC 9637.

ABSTRACT
 Domestication of wild fungal strains involved in the manufacture of traditional fermented foods often occurs spontaneously. Rhizopodopsis javensis (Rh. javensis) is taxonomically close to Rhizopus. The wild strain Rhizopodopsis javensis has found in cool climates can be developed as a starter in tempeh production in temperate regions. Before formulating it as a tempeh starter, a wild strain of Rh. javensis needs to be domesticated in human-made niches. A wild strain of Rh. javensis was domesticated by subculture using rice flour media at optimum growth temperature and carried out every five days. The spore's density and viability and the starter's water content were used to determine its quality. The results showed that Rh. javensis grew optimally at 22 ℃. With seven-time subcultures using rice flour media, the domestication process did not change the Rh. javensis growth rate and colony appearance. The growth rate of Rh. javensis is relatively the same as that of commercial tempeh starter and pure R. microsporus var. oligosporus, at each optimal growth temperature. In the rice flour media as a carrier, Rh. javensis produces spore's density that is relatively the same as that of commercial tempeh starter but with lower spore's viability and higher water content. Therefore, Rh. javensis cannot be used as a starter to produce tempeh in the temperate region. The carrier material and drying processes still need to be modified to increase spore viability and improve the overall quality, including the starter's lifespan.
 Keywords: food fermentation, Rhizopus microsporus var. oligosporus, spore's viability, starter quality, wild strain
 ABSTRAK
 Domestikasi galur liar kapang yang terlibat dalam dalam pembuatan makanan fermentasi tradisional, sering terjadi secara spontan. Rhizopodopsis javensis (Rh. javensis) merupakan salah satu galur liar kapang yang memiliki hubungan taksonomi dekat dengan Rhizopus. Strain liar ini ditemukan di daerah beriklim sejuk, sehingga berpotensi untuk dikembangkan sebagai starter tempe untuk produksi di daerah beriklim sedang. Untuk mendapatkan kultur yang tumbuh subur di relung (niches) buatan manusia, strain liar Rh. javensis perlu didomestikasi terlebih dahulu. Penelitian ini bertujuan untuk mendomestikasi strain Rh. javensis liar yang dilanjutkan dengan memformulasikannya sebagai starter tempe. Domestikasi dilakukan dengan menumbuhkan strain liar Rh. javensis pada media tepung beras pada suhu pertumbuhan optimum dan diulangi setiap lima hari. Kerapatan dan viabilitas spora, serta kadar air starter digunakan sebagai penilaian keberhasilan starter. Hasil penelitian menemukan Rh. javensis tumbuh optimal pada suhu 22 ℃. Domestikasi dengan cara subkultur koloni Rh. javensis pada media tepung beras selama 7 kali tidak mengubah kecepatan pertumbuhan Rh. javensis dan penampakan koloni. Laju pertumbuhan Rh. javensis relatif sama dengan laju pertumbuhan starter tempe komersial dan R. microsporus var. oligosporus murni, pada suhu optimum pertumbuhan masing-masing. Formulasi tepung beras sebagai media pembawa starter Rh. javensis, menghasilkan kerapatan spora yang relatif sama dengan starter tempe komersial, namun viabilitas sporanya rendah dan kadar airnya tinggi. Starter Rh. javensis belum dapat digunakan untuk membuat tempe. Substrat dan proses pengeringan masih perlu dimodifikasi untuk meningkatkan viabilitas spora dan kualitas starter tempe secara keseluruhan, termasuk umur simpan starter.
 Keywords: fermentasi makanan, kualitas starter, Rhizopus microsporus var. oligosporus, strain liar, viabilitas spora

Sunda porcupine (Hystrix javanica) is one of the Indonesian endemic species which is often sought after for their meat. Although it is becoming increasingly popular for extreme culinary, information regarding biological risks arising from this wildlife is very limited. This study aimed to assess potential zoonotic faecal bacteria carried by Sunda porcupine with culture-dependant approach and to investigate whether antimicrobial resistant isolates can be found in wildlife. A total 22 faecal samples were collected from captive Sunda porcupine and tested for the presence of pathogens in selective media for Salmonella and Listeria. After inoculating the samples in Rappaport-Vassiliadis (RV) Salmonella enrichment broth, two samples (9%) were regarded as positive for Salmonella in this presumptive test which indicated by growth black colonies on xylose lysine deoxycholate (XLD) agar. Meanwhile, the presence for Listeria was presumptively positive in all samples (100%), indicated by black colour appearance in Listeria isolation transwab. In total, 38 bacterial isolates were successfully purified, preserved and subjected for antimicrobial susceptibility testing (AST) by disk diffusion method. Resistance to ceftriaxone (3rd generation cephalosporins) was not detected while resistance to one or two antimicrobials was observed in seven isolates. Further, 16S rRNA bacterial identification was performed for selected isolates and based on sequence similarity on GenBank® databases and phylogenetic tree construction, those isolates were denoted as Pseudomonas xinjiangensis (XG4.4), Shigella sonnei (XD8.2 and G11.3), Proteus mirabilis (XH3.3, H4.2, and E1.2) and Klebsiella quasipneumoniae subsp. similipneumoniae (XF4.2). All identified isolates were sensitive to amikacin, amoxicillin-clavulanic acid, cefoxitin and ceftriaxone, except for one isolate Shigella sonnei (XD8.2) which was resistant to cefoxitin. Further research to confirm the pathogenicity of the isolates is still needed but based on these results, we support the hypothesies that Sunda porcupine is potential as a reservoir pathogenic bacteria and preventive measures are crucial to prevent transmission when processing this bushmeat.

In the antibiotic era, Tuberculosis (TB) drugs resistance especially Rifampicin (RIF) is highly reported around the world. Resistance of RIF is caused by the mutation of genes that associated with RIF receptor. The aims of this study are detecting the Single Nucleotide Polymorphism of Rifampicin resistant genes using Whole Genome Sequencing (WGS) and analysing the profile of protein changing caused by SNP. Twenty Mycobacterium tuberculosis culture samples were passed on WGS procedure and 19 samples were adequate to further bioinformatics analysis. Single Nucleotide Polymorphisms Analysis was done using TBprofiler. Based on TBProfiler, seventeen samples were resistant to rifampicin. The mutations that cause the resistance are S450L, D435Y, H445Y, 430P, Q432K. Other Single Nucleotide Polymorphisms H835R, V534M and R224C were also found. The H835R mutants are present together with the S450L, V534M with S450L mutants, and R224C with Q432K mutants. Native protein for RNA Polymerase Subunit β used was the result of separation from the crystal structure of Mycobacterium tuberculosis H37Rv RNA polymerase (PDB: 5UHB). Binding affinity RIF to RNA Polymerase Subunit β calculated using AutoDock vina. Construction of mutant 3D structures using FoldX5. From the analysis, it was found that seventeen samples were resistant to rifampicin and two samples did not contain SNP which could cause resistance to rifampicin.

The pathogenic fungi, such as Fusarium in the rhizosphere of tomato (Solanum lycopersicum) negatively affects the yield and quality of the plant. A number of biological control agents have been used for protecting tomato plants against wilt diseases including various fungal species. The objective of this study was to evaluate the antagonism effects of Trichoderma atroviride and T. harzianum against the pathogen Fusarium sp. associated with tomato wilt. In this study, the antagonism of these Trichoderma spp. against the Fusarium sp. was tested in vitro by the dual culture technique, and the percentage inhibition of radial growth (PIRG) and the antagonism reaction (scale 1-5) were evaluated. The results showed that T. atroviride and T. harzianum led to 70.8% PIRG and scale 1 antagonism reaction, and 40.6% PIRG and scale 3 antagonism reaction against Fusarium sp. associated with tomato wilt after 7 days of incubation, respectively. These results indicate that application of T. atroviride and T. harzianum may be promising approach for biological control of Fusarium wilt of tomato and may play an important role in sustainable agriculture.

This study aimed to assess the changing of bacterial density and the physicochemical aspects during natural fermentation of Sumbawa mare’s milk, and to evaluate the dynamics of bacterial population during the natural fermentation using metagenomic approach. Mare’s milk sample obtained from Regency of Dompu were fermented for 60 days. On the day 0, 7, 15, 30 and 60 mare milk sample were collected for further analysis, such as bacterial density enumeration, nutrition content, physical properties of the milk, and total DNA isolation. The total DNA samples obtained were analyzed using next generation sequencing. The density of lactic acid bacteria was decreased along with fermentation periods. Meanwhile, the density of aerobic bacteria on was relatively fluctuated. The physicochemical content of mare’s milk also changed during fermentation periods. Carbohydrate content and total sugar was decrease along with the decreasing of pH value. Moreover, the lipid content increase, and the protein content was fluctuated. The changing in physical properties such as whey color, acidity and gas was observed until the end of mare’s milk natural fermentation process. Using metagenomics analysis, the bacterial diversity from each sample periods categorized as low because of the dominance of Lactobacillus helveticus until the end of the fermentation. Lactobacillus helveticus as a member of LAB did not grow on isolation media on the late stage of fermentation periods (day-60). The presence of uncultivable bacteria can be detected with metagenomic approach, fulfilling the limited information on the bacterial composition of fermented Sumbawa mare’s milk products.