bakteri strain

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Bakteri strain, media dan kondisi pertumbuhan: Lactobacillus gasseri ATCC 9857, L. fermentum ATCC 14931, L. fermentum ATCC 23271, L. delbrueckii subsp. delbrueckii ATCC 9649, L. delbrueckii subsp. lactis ATCC 4749, L. jensenii ATCC 25258, L. casei subsp. casei ATCC 27139, L. vaginalis ATCC 49540 dan L. acidophilus ATCC 4356, Streptococcus milleri IS51 dan G. vaginalis ATCC 14018 disediakan oleh Tao di University of Illinois di Chicago. Lactobacillus strain jenis yang digunakan untuk spesies identifikasi strain kontrol. Escherichia coli ATCC 25922, Proteus vulgaris ATCC 13315, Pseudomonas aeruginosa ATCC 10145, Enterobacter cloacae ATCC 13047, Staphylococcus aureus ATCC 25923, dan Candida albicans ATCC 60193 diperoleh dari Institut Hifzisihha dari Refik Saydam The vaginal swab samples transported in Thioglycollate Broth (Difco, Detroit, MI) medium were inoculated onto Rogosa SL agar (Difco) and incubated at 37 ¼C in a candle jar for 48 h. The lactobacilli were identified on the basis of growth on selective Rogosa SL agar (pH 5.2), cell morphology, gram staining, and catalase activity. Further identification of the species of these lactobacilli was performed according to carbohydrate fermentation patterns, esculin hydrolysis and growth at 15 ¼C and 45 ¼C in the Lactobacilli DeMan Rogosa Sharpe (MRS) broth (Difco), as described in BergeyÕs Manual of Systematic Bacteriology (6). The vaginal Lactobacilli strains isolated in this study were called TL (T.rkiye Lactobacilli). Purified cultures were maintained at Ð80 ¼C in MRS broth with 10% glycerol. Sampel swab vagina dimasukkan ke media Thioglycollate Broth (Difco, Detroit, MI) yang diinokulasi ke agar- agar SL Rogosa (Difco) dan diinkubasi pada 37C dalam stoples lilin selama 48 jam. Laktobasilus itu diidentifikasi berdasarkan pertumbuhan pada SL Rogosa selektif agar-agar (pH 5.2), morfologi sel, pewarnaan gram, dan aktivitas katalase. Selanjutnya identifikasi dari spesies laktobasilus ini di tunjukkan melalui pola fermentasi karbohidrat, hidrolisis esculin dan tumbuh pada suhus 15 C dan 45 C di dalam media Lactobacilli Rogosa Sharpe (MRS) kaldu (Difco), seperti dijelaskan oleh Bergey Manual of Sistematis bakteriologi.

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Page 1: Bakteri Strain

Bakteri strain, media dan kondisi pertumbuhan:Lactobacillus gasseri ATCC 9857, L. fermentum ATCC14931, L. fermentum ATCC 23271, L. delbrueckii subsp.delbrueckii ATCC 9649, L. delbrueckii subsp. lactis ATCC4749, L. jensenii ATCC 25258, L. casei subsp. casei ATCC27139, L. vaginalis ATCC 49540 dan L. acidophilus ATCC4356, Streptococcus milleri IS51 dan G. vaginalis ATCC14018 disediakan oleh Tao di University of Illinoisdi Chicago. Lactobacillus strain jenis yang digunakan untukspesies identifikasi strain kontrol. Escherichia coliATCC 25922, Proteus vulgaris ATCC 13315,Pseudomonas aeruginosa ATCC 10145, Enterobactercloacae ATCC 13047, Staphylococcus aureus ATCC25923, dan Candida albicans ATCC 60193 diperolehdari Institut Hifzisihha dari Refik Saydam

The vaginal swab samples transported inThioglycollate Broth (Difco, Detroit, MI) medium wereinoculated onto Rogosa SL agar (Difco) and incubated at37 ¼C in a candle jar for 48 h. The lactobacilli wereidentified on the basis of growth on selective Rogosa SLagar (pH 5.2), cell morphology, gram staining, andcatalase activity. Further identification of the species ofthese lactobacilli was performed according tocarbohydrate fermentation patterns, esculin hydrolysisand growth at 15 ¼C and 45 ¼C in the Lactobacilli DeManRogosa Sharpe (MRS) broth (Difco), as described inBergeyÕs Manual of Systematic Bacteriology (6). Thevaginal Lactobacilli strains isolated in this study werecalled TL (T.rkiye Lactobacilli). Purified cultures weremaintained at Ð80 ¼C in MRS broth with 10% glycerol.

Sampel swab vagina dimasukkan ke mediaThioglycollate Broth (Difco, Detroit, MI) yang diinokulasi ke agar-agar SL Rogosa (Difco) dan diinkubasi pada37C dalam stoples lilin selama 48 jam. Laktobasilus itudiidentifikasi berdasarkan pertumbuhan pada SL Rogosa selektifagar-agar (pH 5.2), morfologi sel, pewarnaan gram, danaktivitas katalase. Selanjutnya identifikasi dari spesieslaktobasilus ini di tunjukkan melalui polafermentasi karbohidrat, hidrolisis esculindan tumbuh pada suhus 15 C dan 45 C di dalam media LactobacilliRogosa Sharpe (MRS) kaldu (Difco), seperti dijelaskan olehBergey Manual of Sistematis bakteriologi. strain Lactobacillus vagina yang terisolasi dalam penelitian ini adalahdisebut TL (turkiye Lactobacilli). Kultur murni adalahdipelihara pada 80 C di MRS broth dengan gliserol 10%.