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Articles by Yempita Efendi
Total Records ( 2 ) for Yempita Efendi
  Yempita Efendi and Yusra
  Tilapia (Oreochromis niloticus) is one kind of fish are cultured in floating net (KJA) Maninjau lake, West Sumatra. This study was aimed to know about proteolytic bacteria found in the gut of fish Nila can be used as candidate probiotics. Materials used in this study were derived from Nila fish farmers in the vicinity of Maninjau lake. The research method used is the isolation, identification and characterization of bacteria. Identification was conducted on the morphological and biochemical characteristics of bacteria. It was found that 55 isolates of bacteria that are morphological and biochemical grouped into three namely genus are Bacillus, Achromobacter and Enterobacter. Based on the production of extracellular proteolytic enzymes known that isolates B.3.2 had the highest proteolitic index. Based on characteristics examination and PCR analysis the isolate B.3.2 was primarily identified as Bacillus subtilis strain VITNJ1 bacteria can be used as a candidate probiotic.
  Yusra and Yempita Efendi
  Background and Objective: The Bacillus cereus strain HVR22 bacteria was obtained from isolated budu which produces bacteriocins. The aim of this study was to analyze the effect of crude bacteriocins on pathogen bacteria to observe the effect on cellular morphology of Escherichia coli using electron microscopy and to evaluate its effect on fish fillets. Materials and Methods: A diffusion method was used to measure the width of the clear zone made by Escherichia coli. Antimicrobial solutions of the Bacillus cereus strain HVR22 microbes were used to soak the snapper fillets, bacterial counts were performed on day 0 and 7. Results: Changes in E. coli membrane cell structure were observed under Scanning Electron Microscopy (SEM) and Transmission Electron Microscopy (TEM) after 48 h. Membranes were exposed to antimicrobial compounds from the Bacillus cereus strain HVR22. Antimicrobials produced by the Bacillus cereus strain HVR22 inhibited E. coli and Salmonella sp., growth on day 0 and 7. Conclusion: The bacteriocin-producing Bacillus cereus strain HVR22 could be used as a natural preservative for fish products.
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