bakteri bermanfaat

8/12/2019 bakteri bermanfaat

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Bakteri menguntungkan

[sunting] Bakteri pengurai

Bakteri saprofit menguraikan tumbuhan atau hewan yang mati, serta sisa-sisa atau kotoran

organisme. Bakteri tersebut menguraikanprotein, karbohidratdan senyawa organik lain menjadiCO2, gas amoniak, dan senyawa-senyawa lain yang lebih sederhana. Oleh karena itu keberadaanbakteri ini sangat berperan dalam mineralisasi di alam dan dengan cara ini bakteri membersihkan

dunia dari sampah-sampah organik.

[sunting] Bakteri nitrifikasi

Bakteri nitrifikasi adalah bakteri-bakteri tertentu yang mampu menyusun senyawa nitrat dariamoniak yang berlangsung secara aerob di dalam tanah. Nitrifikasi terdiri atas dua tahap yaitu

Oksidasi amoniak menjadi nitrit oleh bakteri nitrit. !roses ini dinamakan nitritasi.

"eaksi nitritasi

Oksidasi senyawa nitrit menjadi nitrat oleh bakteri nitrat. !rosesnya dinamakan nitratasi.

"eaksi nitratasi

#alam bidang pertanian, nitrifikasi sangat menguntungkan karena menghasilkan senyawa yangdiperlukan oleh tanaman yaitu nitrat. $etapi sebaliknya di dalam air yang disediakan untuk

sumber air minum, nitrat yang berlebihan tidak baik karena akan menyebabkan pertumbuhan

ganggangdi permukaan air menjadi berlimpah.

[sunting] Bakteri nitrogen

Bakteri nitrogen adalah bakteri yang mampu mengikat nitrogenbebas dari udara danmengubahnya menjadi suatu senyawa yang dapat diserap oleh tumbuhan. %arena

kemampuannya mengikat nitrogen di udara, bakteri-bakteri tersebut berpengaruh terhadap nilai

ekonomi tanah pertanian. %elompok bakteri ini ada yang hidup bebas maupun simbiosis. Bakterinitrogen yang hidup bebas yaituAzotobacter chroococcum,Clostridium pasteurianum, dan

Rhodospirillum rubrum. Bakteri nitrogen yang hidup bersimbiosis dengan tanaman polong-

polongan yaituRhizobium leguminosarum, yang hidup dalam akar membentuk nodul atau bintil-bintil akar. $umbuhan yang bersimbiosis denganRhizobiumbanyak digunakan sebagai pupuk
http://id.wikipedia.org/w/index.php?title=Bakteri&action=edit&section=11http://id.wikipedia.org/wiki/Proteinhttp://id.wikipedia.org/wiki/Karbohidrathttp://id.wikipedia.org/wiki/Karbohidrathttp://id.wikipedia.org/w/index.php?title=Bakteri&action=edit&section=12http://id.wikipedia.org/wiki/Gangganghttp://id.wikipedia.org/w/index.php?title=Bakteri&action=edit&section=13http://id.wikipedia.org/wiki/Nitrogenhttp://id.wikipedia.org/w/index.php?title=Azotobacter_chroococcum&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Clostridium_pasteurianum&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Clostridium_pasteurianum&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Rhodospirillum_rubrum&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Rhizobium_leguminosarum&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Berkas:Nitratasi.png&filetimestamp=20070918070052http://id.wikipedia.org/w/index.php?title=Berkas:Nitratasi.png&filetimestamp=20070918070052http://id.wikipedia.org/w/index.php?title=Berkas:Nitritasi.png&filetimestamp=20070918070138http://id.wikipedia.org/w/index.php?title=Berkas:Nitritasi.png&filetimestamp=20070918070138http://id.wikipedia.org/wiki/Proteinhttp://id.wikipedia.org/wiki/Karbohidrathttp://id.wikipedia.org/w/index.php?title=Bakteri&action=edit&section=12http://id.wikipedia.org/wiki/Gangganghttp://id.wikipedia.org/w/index.php?title=Bakteri&action=edit&section=13http://id.wikipedia.org/wiki/Nitrogenhttp://id.wikipedia.org/w/index.php?title=Azotobacter_chroococcum&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Clostridium_pasteurianum&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Rhodospirillum_rubrum&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Rhizobium_leguminosarum&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Bakteri&action=edit&section=11


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hijau seperti Crotalaria, Tephrosia, danIndigofera. &kar tanaman polong-polongan tersebut

menyediakan karbohidrat dan senyawa lain bagi bakteri melalui kemampuannya mengikat

nitrogen bagi akar. 'ika bakteri dipisahkan dari inangnya (akar), maka tidak dapat mengikatnitrogen sama sekali atau hanya dapat mengikat nitrogen sedikit sekali. Bintil-bintil akar

melepaskan senyawa nitrogen organik ke dalam tanah tempat tanaman polong hidup. #engan

demikian terjadi penambahan nitrogen yang dapat menambah kesuburan tanah.

[sunting] Bakteri usus

BakteriEschereria colihidup di kolon (usus besar) manusia, berfungsi membantu membusukkan

sisa pencernaan juga menghasilkan *itamin B+2, dan *itamin% yang penting dalam proses

pembekuan darah. #alam organ pencernaan berbagai hewan ternak dan kuda, bakteri anaerobikmembantu mencernakanselusosarumput menjadi at yang lebih sederhana sehingga dapat

diserap oleh dinding usus.

[sunting] Bakteri fermentasi

Beberapa makanan hasil fermentasi dan mikroorganisme yang berperan

No

.

Nama produk atau

makanan

Bahan

bakuBakteri yang berperan

+. oghurt susuLactobacillus bulgaricusdan Streptococcus

thermophilus

2. entega susu Streptococcus lactis

/. $erasi ikan Lactobacillus sp.

0. &sinan buah-buahanbuah-

buahanLactobacillus sp.

1. osis daging Pediococcus cerevisiae

3. %efir susu Lactobacillus bulgaricusdan Srteptococcus lactis

[sunting] Bakteri penghasil antibiotik

&ntibiotikmerupakan at yang dihasilkan oleh mikroorganisme dan mempunyai daya hambatterhadap kegiatan mikroorganisme lain. Beberapa bakteri yang menghasilkan antibiotik adalah

acillus brevis, menghasilkan terotrisin

acillus subtilis, menghasilkanbasitrasin

acillus pol!m!"a,menghasilkanpolimi4in
http://id.wikipedia.org/w/index.php?title=Bakteri&action=edit&section=14http://id.wikipedia.org/w/index.php?title=Eschereria_coli&action=edit&redlink=1http://id.wikipedia.org/wiki/Usus_besarhttp://id.wikipedia.org/wiki/Vitaminhttp://id.wikipedia.org/wiki/Darahhttp://id.wikipedia.org/w/index.php?title=Selusosa&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Selusosa&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Bakteri&action=edit&section=15http://id.wikipedia.org/wiki/Lactobacillus_bulgaricushttp://id.wikipedia.org/w/index.php?title=Streptococcus_thermophilus&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Streptococcus_thermophilus&action=edit&redlink=1http://id.wikipedia.org/wiki/Streptococcus_lactishttp://id.wikipedia.org/w/index.php?title=Lactobacillus_sp.&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Lactobacillus_sp.&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Pediococcus_cerevisiae&action=edit&redlink=1http://id.wikipedia.org/wiki/Lactobacillus_bulgaricushttp://id.wikipedia.org/w/index.php?title=Srteptococcus_lactis&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Bakteri&action=edit&section=16http://id.wikipedia.org/wiki/Antibiotikhttp://id.wikipedia.org/w/index.php?title=Bacillus_brevis&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Terotrisin&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Bacillus_subtilis&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Basitrasin&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Bacillus_polymyxa&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Bacillus_polymyxa&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Polimixin&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Bakteri&action=edit&section=14http://id.wikipedia.org/w/index.php?title=Eschereria_coli&action=edit&redlink=1http://id.wikipedia.org/wiki/Usus_besarhttp://id.wikipedia.org/wiki/Vitaminhttp://id.wikipedia.org/wiki/Darahhttp://id.wikipedia.org/w/index.php?title=Selusosa&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Bakteri&action=edit&section=15http://id.wikipedia.org/wiki/Lactobacillus_bulgaricushttp://id.wikipedia.org/w/index.php?title=Streptococcus_thermophilus&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Streptococcus_thermophilus&action=edit&redlink=1http://id.wikipedia.org/wiki/Streptococcus_lactishttp://id.wikipedia.org/w/index.php?title=Lactobacillus_sp.&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Lactobacillus_sp.&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Pediococcus_cerevisiae&action=edit&redlink=1http://id.wikipedia.org/wiki/Lactobacillus_bulgaricushttp://id.wikipedia.org/w/index.php?title=Srteptococcus_lactis&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Bakteri&action=edit&section=16http://id.wikipedia.org/wiki/Antibiotikhttp://id.wikipedia.org/w/index.php?title=Bacillus_brevis&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Terotrisin&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Bacillus_subtilis&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Basitrasin&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Bacillus_polymyxa&action=edit&redlink=1http://id.wikipedia.org/w/index.php?title=Polimixin&action=edit&redlink=1


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Domain:acteria( ) - (5aeckel, +670) C.r. 8oese 9t &l., +77:

o Kingdom:acteria( ) - (Cohn, +6;:) Ca*alier-mith, +76/ 94 Ca*alier-mith,2::2

Phylum:#irmicutes( ) - (


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Azotobactercyst. Reference to source of image

Contents[hide]

1 Classification

o 1.1 Higher order taxa:

o 1.2 Species:

2 Description and Significance

!enome Structure

" Cell Structure and #eta$olism

% &cology

' References

Classification

&igher order ta'a:

Bacteria> !roteobacteria> !seudomonadales> !seudomonadaceae>

&otobacter group

"pe#ies:

Azotobacter chroococcum

Azotobacter vinelandii

NCB(:)a'onomy!enome

Description and Significance

Azotobacteris a genus of free-li*ing diaotrophic bacteria whose resting stage is a cyst. ?t isprimarily found in neutral to alkaline soils, in a@uatic en*ironments, and on some plants. ?t has

se*eral metabolic capabilties, including atmospheric nitrogen fi4ation by con*ersion to

ammonia. $heir uni@ue system of three distinct nitrogenase enymes makes these bacteria of

particular interest to scientists, who may work toward a better understanding of nitrogen fi4ationand its role in agriculture.Azotobacter spp. ha*e the highest metabolic rate of any organisms.
http://www.nies.go.jp/biology/mcc/strainlist_a.htm#Anabaenahttp://toggletoc%28%29/http://toggletoc%28%29/http://microbewiki.kenyon.edu/index.php/Azotobacter#Classificationhttp://microbewiki.kenyon.edu/index.php/Azotobacter#Higher_order_taxa:http://microbewiki.kenyon.edu/index.php/Azotobacter#Higher_order_taxa:http://microbewiki.kenyon.edu/index.php/Azotobacter#Species:http://microbewiki.kenyon.edu/index.php/Azotobacter#Species:http://microbewiki.kenyon.edu/index.php/Azotobacter#Description_and_Significancehttp://microbewiki.kenyon.edu/index.php/Azotobacter#Genome_Structurehttp://microbewiki.kenyon.edu/index.php/Azotobacter#Cell_Structure_and_Metabolismhttp://microbewiki.kenyon.edu/index.php/Azotobacter#Ecologyhttp://microbewiki.kenyon.edu/index.php/Azotobacter#Referenceshttp://biology.kenyon.edu/Taxonomy/Browser/wwwtax.cgi?mode=Undef&id=2&lvl=3&keep=1&srchmode=1&unlockhttp://biology.kenyon.edu/Taxonomy/Browser/wwwtax.cgi?mode=Undef&id=1224&lvl=3&keep=1&srchmode=1&unlockhttp://biology.kenyon.edu/Taxonomy/Browser/wwwtax.cgi?mode=Undef&id=1236&lvl=3&keep=1&srchmode=1&unlockhttp://biology.kenyon.edu/Taxonomy/Browser/wwwtax.cgi?mode=Undef&id=72274&lvl=3&keep=1&srchmode=1&unlockhttp://biology.kenyon.edu/Taxonomy/Browser/wwwtax.cgi?mode=Undef&id=135621&lvl=3&keep=1&srchmode=1&unlockhttp://biology.kenyon.edu/Taxonomy/Browser/wwwtax.cgi?mode=Undef&id=135621&lvl=3&keep=1&srchmode=1&unlockhttp://biology.kenyon.edu/Taxonomy/Browser/wwwtax.cgi?mode=Undef&id=351&lvl=3&keep=1&srchmode=1&unlockhttp://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?id=38568http://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?id=38568http://www.ncbi.nlm.nih.gov/genomes/framik.cgi?db=genome&gi=5124http://www.nies.go.jp/biology/mcc/strainlist_a.htm#Anabaenahttp://toggletoc%28%29/http://microbewiki.kenyon.edu/index.php/Azotobacter#Classificationhttp://microbewiki.kenyon.edu/index.php/Azotobacter#Higher_order_taxa:http://microbewiki.kenyon.edu/index.php/Azotobacter#Species:http://microbewiki.kenyon.edu/index.php/Azotobacter#Description_and_Significancehttp://microbewiki.kenyon.edu/index.php/Azotobacter#Genome_Structurehttp://microbewiki.kenyon.edu/index.php/Azotobacter#Cell_Structure_and_Metabolismhttp://microbewiki.kenyon.edu/index.php/Azotobacter#Ecologyhttp://microbewiki.kenyon.edu/index.php/Azotobacter#Referenceshttp://biology.kenyon.edu/Taxonomy/Browser/wwwtax.cgi?mode=Undef&id=2&lvl=3&keep=1&srchmode=1&unlockhttp://biology.kenyon.edu/Taxonomy/Browser/wwwtax.cgi?mode=Undef&id=1224&lvl=3&keep=1&srchmode=1&unlockhttp://biology.kenyon.edu/Taxonomy/Browser/wwwtax.cgi?mode=Undef&id=1236&lvl=3&keep=1&srchmode=1&unlockhttp://biology.kenyon.edu/Taxonomy/Browser/wwwtax.cgi?mode=Undef&id=72274&lvl=3&keep=1&srchmode=1&unlockhttp://biology.kenyon.edu/Taxonomy/Browser/wwwtax.cgi?mode=Undef&id=135621&lvl=3&keep=1&srchmode=1&unlockhttp://biology.kenyon.edu/Taxonomy/Browser/wwwtax.cgi?mode=Undef&id=351&lvl=3&keep=1&srchmode=1&unlockhttp://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?id=38568http://www.ncbi.nlm.nih.gov/genomes/framik.cgi?db=genome&gi=5124


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Genome Structure

&otobacters, interestingly, contain more #N& than most other bacteria, but their genome sie istypical of most prokaryotes. $he reason for this abo*e a*erage amount of #N& is not known, but

it is possibly because the cells ofAzotobacterare larger than those of other bacteria. $he #N& of

Azotobacterspp. display many similarities, in terms of gene type and recognition factors, to the#N& ofEscherichia coli.


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Ecology

#iaotrophic organisms such asAzotobacterplay a *ital role in e*ery ecosystem, working tomake nitrogen a*ailable to all organisms. &otobacters and similar bacteria turn nitrogen into

ammonia through the process of nitrogen fi4ation, after which the ammonia is turned into

proteins. Nitrogen fi4ation is used in agriculture in relation to crop rotation and fertiliation> soil-dwelling diaotrophs such asAzotobacter are especially useful in gauging the health and *irility

of the ground. &otobacters are found worldwide, in climates ranging from e4tremely northern

iberia to 9gypt and ?ndia.

&bo*e are soil samples containing differing amounts ofAzotobacter. $he top left sample

displays a healthy amount ofAzotobacter, which decreases to moderate le*el in the top right and

a poor le*el ofAzotobacterin the bottom sample.?mage fromN.&. %rasilniko*.

References

Azotobactercysts. *he #icro$e +oo, Digital -earning Center for #icro$ial &cology.

Azotobacter vinelandii.#olecular #icro$iology Department, *he ohn )nnes Center.

Crum, (my.Azotobacter: Soil #icro$iology. /iology Department, 0irginia olytechnic )nstituteand State ni3ersity.

Deacon, im. *he #icro$ial 4orld: *he 5itrogen Cycle and 5itrogen 6ixation. )nstitute of Celland #olecular /iology, *he ni3ersity of &din$urgh.
http://www.soilandhealth.org/01aglibrary/010112Krasil/010112krasil.ptIIc.htmlhttp://commtechlab.msu.edu/sites/dlc-me/zoo/zdrs0309.htmlhttp://commtechlab.msu.edu/sites/dlc-me/zoo/zdrs0309.htmlhttp://commtechlab.msu.edu/sites/dlc-me/zoo/zdrs0309.htmlhttp://www.jic.bbsrc.ac.uk/SCIENCE/molmicro/Azot.htmlhttp://www.jic.bbsrc.ac.uk/SCIENCE/molmicro/Azot.htmlhttp://www.jic.bbsrc.ac.uk/SCIENCE/molmicro/Azot.htmlhttp://filebox.vt.edu/users/chagedor/biol_4684/Microbes/AZOTO.htmlhttp://filebox.vt.edu/users/chagedor/biol_4684/Microbes/AZOTO.htmlhttp://filebox.vt.edu/users/chagedor/biol_4684/Microbes/AZOTO.htmlhttp://filebox.vt.edu/users/chagedor/biol_4684/Microbes/AZOTO.htmlhttp://helios.bto.ed.ac.uk/bto/microbes/nitrogen.htmhttp://helios.bto.ed.ac.uk/bto/microbes/nitrogen.htmhttp://microbewiki.kenyon.edu/index.php/File:Fig.55.jpghttp://www.soilandhealth.org/01aglibrary/010112Krasil/010112krasil.ptIIc.htmlhttp://commtechlab.msu.edu/sites/dlc-me/zoo/zdrs0309.htmlhttp://commtechlab.msu.edu/sites/dlc-me/zoo/zdrs0309.htmlhttp://www.jic.bbsrc.ac.uk/SCIENCE/molmicro/Azot.htmlhttp://www.jic.bbsrc.ac.uk/SCIENCE/molmicro/Azot.htmlhttp://filebox.vt.edu/users/chagedor/biol_4684/Microbes/AZOTO.htmlhttp://filebox.vt.edu/users/chagedor/biol_4684/Microbes/AZOTO.htmlhttp://helios.bto.ed.ac.uk/bto/microbes/nitrogen.htmhttp://helios.bto.ed.ac.uk/bto/microbes/nitrogen.htm


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!) (. 3inelandii Home. &u7aryotic !enomics, Doe oint !enome )nstitute.

8rasil9ni7o3, 5.(. Soil #icroorganisms and Higher lants. (cademy of Sciences of the SSR)nstitute of #icro$iology.

4atana$e, )ao. /iological 5itrogen 6ixation and its se in (griculture. Cantho ni3ersity,

0ietnam.

ebuah mikroba Biorealm halaman di genus &otobacter

kista &otobacter. !enyebutan sumber gambar

?si

5ideD

E + %lasifikasi

o +.+ taksa Orde $inggi o +.2 pesies

E 2 #eskripsi dan ignifikansi

E /


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memiliki tingkat metabolisme tertinggi dari setiap organisme.

truktur


9/23

Fermentasi Bir Tank

rom %i#robe*iki+ the student,edited mi#robiology resour#e Dari

%i#robe*iki+ sumber daya sis-a,edited mikrobiologi

ump to: na3igation,search-angsung 7e: na3igasi, cari

*his student pagehas not $een curated. )nihalaman sisa$elum curated.
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10/23

Contents Isi

[hide]

1 Description of 5iche 1 Des7ripsi 5iche

o 1.1 hysical conditions 1.1 8ondisi fisi7

o 1.2 )nfluence $y ad;acent communities 1.2 engaruh masyara7at yang

$erde7atan

o 1. Conditions under hich the en3ironment changes 1. 8ondisi dimana

peru$ahan ling7ungan

1..1 pH 1..1 pH

1..2 *emperature 1..2 Suhu

2 4ho li3es there< 2 Siapa yang tinggal di sanaSaccharomyces cere3isiae? 2.1 (le fermentasi ragi

>Saccharomyces cere3isiae?

2.1.1 4hich micro$es are present< 2.1.1 =ang mi7ro$a yang hadir this natural

con*ersion is enhanced at lower p5 and increases rate of fermentation (+3). ebuah reaksi kritis

fermentasi adalah kon*ersi alpha-acetolactate ke diacetyl, ini kon*ersi alam ditingkatkan padap5 rendah dan meningkatkan laju fermentasi (+3). $he resulting release and transformation of

organic acids from the yeast ser*e to drop the p5 until a completed p5 of 0. !elepasan

dihasilkan dan transformasi asam organik dari ragi berfungsi untuk drop p5 sampai p5 selesaidari 0. $he fermentation process will continue until the desired taste and ethanol concentration

(/-7L) is produced. !roses fermentasi akan berlanjut sampai rasa yang diinginkan dan

konsentrasi etanol (/-7L) diproduksi.

)emperature "uhu

?f the wort brews at a higher temperature +:-21IC (1:-;;IA) using an ale fermenting yeast, the

fermentation process will fa*or the production of esters and diacetyl compounds. 'ika brews

8ort pada suhu yang lebih tinggi +:-21 I C (1:-;; I A) menggunakan ragi bir fermentasi, prosesfermentasi akan mendukung produksi ester dan senyawa diacetyl. $he result is a beer that is

fruitier and more robust in fla*or while ha*ing higher sugar content and lower ethanol content

than lagers (+2). 5asilnya adalah bir yang fruitier dan lebih kuat dalam rasa sementara memilikikadar gula tinggi dan rendah kadar etanol dari lagers (+2). ?f the wort brews at a lower

temperature ;-+1IC (01-17IA) using a lager fermenting yeast, the fermentation process will lack

esters and diacetyl compounds in fa*or of producing sulfur based compounds. 'ika brews 8ortpada suhu yang lebih rendah ;-+1 I C (01-17 I A) menggunakan ragi bir fermentasi, proses

fermentasi akan kekurangan ester dan senyawa diacetyl mendukung memproduksi senyawa

berdasarkan belerang. $he result is a crisp and clean taste with a lower sugar content and higherethanol content in comparison to ales (0). 5asilnya adalah rasa renyah dan bersih dengan kadar

gula rendah dan kadar etanol lebih tinggi dibandingkan dengan ales (0).
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13/23

Who lives there? Siapa yang tinggal di sana?

#le $ermenting %east & Saccharomyces cere"isiae ' #le fermentasi ragi

&Saccharomyces cere"isiae'

Saccharomyces cere3isiae Saccharomyces cere3isiae

*hi#h mi#robes are present %ikroba yang hadir

8hen brewing ales, ideally the only microbe found in the fermentation *at isSaccharom!ces

cerevisiae. %etika menyeduh ales, idealnya mikroba hanya ditemukan di tong fermentasi adalahSaccharom!ces cerevisiae. $his yeast is often referred to asMtop fermenting yeast because

during the fermentation process the yeast associate with the rising CO2 bubbles creating a thick

foamy layer at the top of the fermentation *at. ragi ini sering disebut sebagai fermentasi atasragi karena selama proses fermentasi asosiasi ragi dengan gelembung CO2 naik menciptakan

sebuah lapisan busa tebal di bagian atas tong fermentasi. $his type of yeast is usually fermentedat warmer temperatures ranging from +:-21IC (1:-;;IA) which decreases the fermentation time

and creates a type of beer that is usually fruitier in fla*or (;). 'enis ragi biasanya fermentasipada suhu lebih hangat berkisar +:-21 I C (1:-;; I A) yang mengurangi waktu fermentasi dan

menciptakan jenis bir yang biasanya fruitier dalam rasa(;).

$re there any other non,mi#robes present $pakah ada non,mikroba sekarang

Contamination of the wort is possible if it is uninoculated. %ontaminasi wort adalah mungkin

jika diinokulasi. $his can lead to the presence of *arious other organisms such as bacteriaincludingPediococcus% spp.andLactobacillus% spp., as well as other wild type yeasts such as

&ansenula% 'e((era% rettanom!ces% Candida, andPichia. 5al ini dapat mengakibatkanadanya berbagai organisme lain seperti bakteri termasukPediococcus% spp spp.#anLactobacillus%.%erta jenis ragi liar lainnya seperti&ansenula% 'e((era% rettanom!ces%

Candida%danPichia.$o guard against contamination a yeast inoculum is added which changes

the conditions in the fermentation *at so as to create an en*ironment that is more fa*orable to thedesired type of yeast. Fntuk menjaga terhadap kontaminasi suatu inokulum ragi ditambahkan

yang mengubah kondisi dalam tong fermentasi sehingga menciptakan lingkungan yang lebih

menguntungkan dengan jenis ragi yang diinginkan. $his is characteried by a drop in p5, the
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decrease in o4ygen with a rise in carbon dio4ide and ethanol, as well as the hops ha*ing an

antimicrobial trait (6). 5al ini ditandai dengan penurunan p5, penurunan oksigen dengan

peningkatan karbon dioksida dan etanol, serta hop memiliki sifat antimikroba (6).

Do the mi#robes that are present intera#t -ith ea#h other $pakah mikroba

yang hadir berinteraksi satu sama lain

&fter the yeast inoculum is added to the wort, the en*ironment of the fermentation *at shouldha*e conditions that are suitable only for a specific strain of yeast, so there would not be other

microbes for Saccharom!ces cerevisiaeto interact with. etelah inokulum ragi ditambahkan ke

8ort itu, lingkungan di tong fermentasi harus memiliki kondisi yang cocok hanya untuk spesifik

strain ragi, sehingga tidak akan ada mikroba lain untuk Saccharom!ces cerevisiaeuntukberinteraksi dengan. 5owe*er, as the nutrient sources in the fermentation *at begin to run out, S.

Namun, sebagai sumber nutrisi dalam tong fermentasi mulai habis, S.cerevisiaewill interact

with itself in a process known as flocculation. cerevisiaeakan berinteraksi dengan dirinya sendiridalam proses yang dikenal sebagai flokulasi. ?n the S.#alam S.cerevisiaespecies flocculation is

a re*ersible ase4ual process that causes the yeast to stick to each other and form clumps knownas flocs. cerevisiaespesies flokulasi adalah proses aseksual re*ersibel yang menyebabkan ragiuntuk menempel setiap dan membentuk rumpun lainnya yang dikenal sebagai flocs. Alocculation

is carried out through the interactions between CaK dependent proteins and sugars as well as

interactions between lectin like surface proteins, known as flocculins, and the cell wall mannan

of surrounding cells (7). Alokulasi dilakukan melalui interaksi antara K tergantung protein Cadan gula serta interaksi antara lektin seperti protein permukaan, yang dikenal sebagai flocculins,

dan mannan dinding sel sel sekitarnya (7). Alocculation begins to occur after fermentation is

completed and the yeast are in stationary phase. Alokulasi mulai terjadi setelah fermentasi selesaidan ragi berada dalam fase diam. $hese flocs then associate with the carbon dio4ide bubbles and

tra*el to the top of the *at where they form a thick layer(+:). Alocs ini kemudian diasosiasikan

dengan gelembung karbon dioksida dan perjalanan ke bagian atas tong di mana merekamembentuk lapisan tebal (+:). $his is *ery helpful to brewers because they can easily separate

the yeast from the beer and can e*en reuse the yeast again in a different batch. 5al ini sangat

membantu untuk bir karena mereka dengan mudah dapat memisahkan ragi dari bir dan bahkandapat menggunakan kembali ragi lagi dalam batch yang berbeda.

Do the mi#robes #hange their en/ironment $pakah mikroba perubahan

lingkungan mereka

Saccharom!ces cerevisiaechanges their en*ironment through two forms of respiration bothaerobic and anaerobic. cerevisiaeperubahan lingkungan mereka melalui dua bentuk respirasi

baik aerobik dan anaerobik. $he beginning en*ironment is a solution known as wort whichconsists of a li@uid e4tracted from a mi4ture of water, mashed barley, and hops(++).

Gingkungan awal adalah solusi yang dikenal sebagai 8ort yang terdiri dari cairan diambil daricampuran air, tumbuk barley, dan hops(++). $his li@uid contains all the nutrients such as sugars

and other carbohydrates, nitrogen (mostly in the form of amino acids), and *itamins that the

yeast will use to sur*i*e. Cairan ini mengandung semua nutrisi seperti gula dan karbohidratlainnya, nitrogen (kebanyakan dalam bentuk asam amino), dan *itamin yang ragi akan

menggunakan untuk bertahan hidup. $he yeast is then added to the wort and after it completes
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15/23

the lag phase of its life cycle, begins aerobic fermentation using o4ygen in the en*ironment to

o4idie acids, which then causes a drop in p5 and also forms carbon dio4ide. ragi tersebut

kemudian ditambahkan ke 8ort dan setelah itu selesai fase lag siklus hidupnya, mulai fermentasiaerob menggunakan oksigen di lingkungan untuk mengoksidasi asam, yang kemudian

menyebabkan penurunan p5 dan juga bentuk karbon dioksida. Once the en*ironment is

completely stripped of o4ygen, the yeast begins anaerobic respiration, otherwise known asfermentation. etelah lingkungan benar-benar dilucuti oksigen, ragi dimulai respirasi anaerob,

atau dikenal sebagai fermentasi. $his process changes fermentable sugars into ethanol, but other

byproducts such as esters, diacetyl aldehydes, sulfur *olatiles, dimethyl sulfide, fusel alcohols,fatty acids, organic acids and nitrogen compounds are created as well, all of which affect the

fla*or of the beer. !roses ini mengubah gula difermentasi menjadi etanol, tetapi produk

sampingan lainnya seperti ester, aldehida diacetyl, bahan mudah menguap belerang, dimetil

sulfida, alkohol fusel, asam lemak, asam organik dan senyawa nitrogen diciptakan juga, semuayang mempengaruhi rasa bir. &les will contain a higher content of fla*or compounds, such as

esters and diacetyl aldehydes, that contribute to fruitier fla*ors (+2). &les akan mengandung

kandungan senyawa rasa tinggi, seperti ester dan aldehida diacetyl, yang berkontribusi terhadap

rasa fruitier (+2).

Do the mi#robes #arry out any metabolism that affe#ts their en/ironment

$pakah mikroba melakukan apa sa0a metabolisme yang mempengaruhi

lingkungan mereka

&s already mentioned the metabolism of the yeast changes the en*ironment in the beer

fermentation *at dramatically. eperti yang telah disebutkan metabolisme ragi perubahan

lingkungan dalam tong fermentasi bir secara dramatis. One of the more interesting byproducts

comes from the anabolic pathways of the cells metabolism, more specifically from pathwaysin*ol*ed in amino acid synthesis. alah satu produk samping lebih menarik berasal dari jalur

anabolik metabolisme sel, lebih khusus dari jalur yang terlibat dalam sintesis asam amino. $hesebyproducts are the *icinal diketones diacetyl and 2,/ pentanedione. !roduk sampingan ini adalahdiacetyl diketones berdamping dan 2,/ pentanedione. $hey are formed originally in the cell as P-

acetolactate and acetohydro4ybutyrate, and then e4creted from the cell into the beer. ereka

terbentuk awalnya dalam sel sebagai P-acetolactate dan acetohydro4ybutyrate, dan kemudiandikeluarkan dari sel ke bir. Once in the beer, they are immediately decarbo4ylated and form the

respecti*e diketones. etelah di bir, mereka segera dekarboksilasi dan membentuk diketones

masing-masing. $hese compounds gi*e the beer a sweet, buttery taste like butterscotch. enyawa

ini memberikan bir rasa, manis mentega seperti butterscotch. $he le*els of diacetyl are a majorconcern to brewers as it can be tasted in beer e*en in low concentrations, with a taste threshold

of only :.+1ppm compared to :.7ppm for 2,/ pentanedione, so too much diacetyl can o*erwhelm

the fla*or of the beer. $ingkat diacetyl adalah perhatian utama untuk bir karena dapat dinikmatidalam bir bahkan pada konsentrasi rendah, dengan ambang rasa :.+1ppm hanya dibandingkan

dengan :.7ppm untuk 2,/ pentanedione, diacetyl sehingga terlalu banyak bisa membanjiri rasa

dari bir. $hese compounds can also be changed again during a maturation process causingdiacetyl to form acetoin and 2./ pentanediol to form pentanediol (+2). enyawa ini juga dapat

diubah lagi selama proses pematangan menyebabkan diacetyl untuk membentuk acetoin dan 2,/

pentanediol untuk membentuk pentanediol (+2).


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(ager $ermenting %east & Saccharomyces pastorianus ' (ager fermentasi ragi

&Saccharomyces pastorianus'

Saccharomyces u3arum Saccharomyces u3arum

*hi#h mi#robes are present %ikroba yang hadir

?deally during the fermentation step in beer brewing, the only microbe present is the specific

strain of yeast that the brewer uses. ?dealnya selama langkah fermentasi dalam pembuatan bir bir,

yang hadir hanya mikroba strain spesifik dari ragi yang brewer menggunakan. $he most commonyeast used for brewing lager is Saccharom!ces pastorianus(also called Saccharom!ces

carlsbergensis) and also Saccharom!ces uvarum(+). ang umum ragi bir yang paling banyak

digunakan untuk pembuatan bir adalahpastorianus cerevisiae(juga disebut Saccharom!cescarlsbergensis) dan juga uvarum Saccharom!ces(+). $hese are cold, bottom fermenting yeast

(as opposed to the top fermenting yeast for ales). ?ni adalah dingin, ragi fermentasi bawah

(sebagai lawan dari fermentasi ragi teratas untuk bir). $hey ferment in a temperature range of ;-+1IC (01-17IA) (2). ereka berfermentasi dalam suhu antara ;-+1 I C (01-17 I A) (2). Becauseof the lower range they ferment at a slower rate, resulting in less foam and thus when the yeast

flocculates, it settles to the bottom of the tank. %arena jangkauan yang lebih rendah mereka

fermentasi pada tingkat lebih lambat, sehingga busa kurang dan dengan demikian ketika ragiflocculates, itu mengendap ke dasar tangki.

$re there any other non,mi#robes present $pakah ada non,mikroba sekarang

$here are no non-microbes li*ing in a beer fermentation *at (preferably). $idak ada non-mikrobayang hidup dalam sebuah tong fermentasi bir (lebih disukai).

Do the mi#robes that are present intera#t -ith ea#h other $pakah mikroba

yang hadir berinteraksi satu sama lain

S. pastorianusnaturally ferments for a longer time than ale yeasts which calls for the necessity of

careful sanitiation of the *at and area as to a*oid contamination by wild microbes. S.

pastorianusalami ferments untuk waktu yang lebih lama dari ragi bir yang menyerukan perlunya
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sanitasi yang cermat terhadap tong dan daerah untuk menghindari kontaminasi oleh mikroba liar.

#ue to the presence of only a single population of yeast, microbe interaction is limited to how

the yeast within the population grow. %arena kehadiran hanya satu populasi ragi, interaksimikroba terbatas pada bagaimana ragi dalam populasi tumbuh. One *ery important trait of yeast

for brewers is that at certain conditions, yeast flocculates. alah satu sifat yang sangat penting

dari ragi untuk bir adalah bahwa pada kondisi tertentu, ragi flocculates. $he conditions areideally when the sugars within the wort ha*e been con*erted to ethanol and a*ailable energy

sources are low. %ondisi idealnya ketika gula dalam wort telah dikon*ersi ke sumber energi

etanol dan tersedia rendah. Alocculation is the aggregation of yeast cells into clumps thatsediment in the en*ironment. Alokulasi adalah agregasi sel ragi ke dalam rumpun bahwa sedimen

di lingkungan. 8ith S.#engan S.pastorianus, these clumps sink to the bottom of the tank,

hence the name bottom-fermenting yeast.pastorianus%rumpun ini tenggelam ke dasar tangki,

maka nama-fermentasi bawah ragi. ?n brewing yeast, this is an ase4ual aggregation where theyeast prepares for dormancy by producing glycogen the microbes preparation at the end of the

stationary phase caused by star*ation. #alam ragi bir, ini merupakan agregasi aseksual di mana

ragi mempersiapkan untuk dormansi dengan memproduksi glikogen persiapan mikroba di akhir

fase diam yang disebabkan oleh kelaparan. ?n S.#alam S.pastorianus, flocculation is controlledby a lectin-mediated mechanism and re@uires CaK.pastorianus%flokulasi dikendalikan oleh-

dimediasi mekanisme lektin dan membutuhkan Ca K. Gectin is recognied by mannan receptorson yeast cells, and so the presence of mannose blocks this mechanism. Gektin diakui oleh

reseptor mannan pada sel ragi, sehingga kehadiran blok mannose mekanisme ini. Fnlike with ale

yeasts, flocculation of S.Berbeda dengan ragi bir, flokulasi S.pastorianus, is not affected by thep5 of the en*ironment. (/)pastorianus%tidak dipengaruhi oleh p5 lingkungan. (/)

Do the mi#robes #hange their en/ironment $pakah mikroba perubahan

lingkungan mereka

Arom a human standpoint, the whole point of using yeast for beer fermentation is to transformthe sugars within the wort into ethanol and other fla*or changing molecules. #ari sudut pandang

manusia, seluruh titik menggunakan ragi untuk fermentasi bir adalah mengubah gula dalam wort

menjadi etanol dan molekul rasa lainnya berubah. $he preparation of the en*ironment is asfollows the wort is prepared by boiling and @uick chilling used to help coagulate e4cess protein

for remo*al. !enyusunan lingkungan adalah sebagai berikut 8ort yang disiapkan oleh mendidih

dan cepat dingin digunakan untuk membantu mengental kelebihan protein untuk dihapus. &lso

by dropping the temperature to optimum growth range, premature fermentation is pre*ented.'uga dengan menjatuhkan suhu berkisar pertumbuhan optimum, fermentasi prematur dicegah.

Once out of the lag phase, the yeast reaches the growth phase where it uses aerobic respiration

until all the o4ygen is remo*ed from the en*ironment. Begitu keluar dari fase lag, ragi mencapai

fase pertumbuhan mana menggunakan respirasi aerobik sampai semua oksigen akan dihapus darilingkungan. 8hile in respiration phase, the yeast o4idies acid compounds, dropping p5 of the

en*ironment. ementara di tahap respirasi, ragi mengoksidasi senyawa asam, menjatuhkan p5lingkungan. $he o4ygen is used up during respiration and the carbon dio4ide produced by the

yeast also helps to remo*e any traces of o4ygen, called Mscrubbing. oksigen yang digunakan

sampai selama respirasi dan karbon dioksida yang dihasilkan oleh ragi juga membantu untuk

menghilangkan jejak oksigen, yang disebut menggosok. Now the yeast switches to anaerobicrespiration fermentation. ekarang ragi beralih ke respirasi anaerob fermentasi. #uring
http://www.pubmedcentral.nih.gov/picrender.fcgi?artid=167332&blobtype=pdfhttp://www.pubmedcentral.nih.gov/picrender.fcgi?artid=167332&blobtype=pdfhttp://www.pubmedcentral.nih.gov/picrender.fcgi?artid=167332&blobtype=pdfhttp://www.pubmedcentral.nih.gov/picrender.fcgi?artid=167332&blobtype=pdfhttp://www.pubmedcentral.nih.gov/picrender.fcgi?artid=167332&blobtype=pdf


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fermentation the simple sugars are con*erted to ethanol and carbon dio4ide. elama fermentasi

gula sederhana yang dikon*ersi menjadi etanol dan karbon dioksida. ?n lagers howe*er, unlike

ales, the presence of esters (fruity fla*ors) and diacetyl (butterscotch-like fla*ors) is considered aflaw. #alam lagers Namun, tidak seperti ales, kehadiran ester (rasa buah) dan diacetyl (rasa

butterscotch-seperti) dianggap cacat. #ue to the low temperatures at which S.%arena suhu

rendah di mana S.pastorianusferments, a naturally lower amount of esters and diacetyl isproduced. fermentspastorianus%jumlah yang lebih rendah secara alami dari ester dan diacetyl

diproduksi. $he low temperature is also the cause for the production of sulfur compounds which

is gradually incorporated and gi*es the lager the clean, crisp taste. uhu rendah juga menjadipenyebab untuk produksi senyawa belerang yang dimasukkan secara bertahap dan memberikan

bir itu rasa, bersih renyah. Once completed, the wort will ha*e lowered simple sugar content,

ele*ated ethanol content, carbon dio4ide, sulfer compounds, and lowered p5 and specific

gra*ity. (0)etelah selesai, 8ort akan telah menurunkan kadar gula sederhana, kadar etanoltinggi, karbon dioksida, senyawa sulfer, dan menurunkan dan spesifik gra*itasi p5.(0)

-ager 6ermentation *an7 Setup. -ager 6ermentasi Setup *an7. 4ithout industrial eAuipment,

the proper en3ironmental temperature is regulated $y placement ithin a refrigerator. *anpa

peralatan industri, suhu ling7ungan yang tepat diatur dengan penempatannya dalam 7ul7as.

Do the mi#robes #arry out any metabolism that affe#ts their en/ironment

$pakah mikroba melakukan apa sa0a metabolisme yang mempengaruhi

lingkungan mereka

$he metabolism of S.etabolisme S.pastorianusis responsible for the multitudes of changes inits en*ironment which people lo*e.pastorianusbertanggung jawab atas orang banyak perubahan

lingkungan yang orang suka. 5owe*er, the en*ironment is also manipulated by people in se*eral

ways to cause S.Namun, lingkungan juga dimanipulasi oleh orang-orang dalam beberapa cara

untuk menyebabkan S.pastorianusto metabolie certain compounds with the goal of

manipulating the final en*ironments characteristics.pastorianusuntuk memetabolisme senyawatertentu dengan tujuan akhir yang memanipulasi karakteristik lingkungan. Ob*iously during

fermentation sugars are metabolied into ethanol and carbon dio4ide. 'elas selama fermentasigula dimetabolisme menjadi etanol dan karbon dioksida. 5owe*er, one of the most important

difference between lager yeast and ale yeast is the en*ironments content of diacetyl. Namun,

salah satu perbedaan paling penting antara ragi bir dan ragi ale adalah konten lingkungan tentangdiacetyl. #iacetyl is a by-product of *aline synthesis where the yeast produces P-acetolactate.

#iacetyl adalah produk sampingan dari sintesis *alin mana ragi menghasilkan P-acetolactate.
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19/23

Once P-acetolactate lea*es the cell, it becomes decarbo4ylated into diacetyl by the en*ironment.

etelah acetolactate P-sel daun, menjadi dekarboksilasi ke diacetyl oleh lingkungan. Gager

fermentation is broken into two steps the initial fermentation and the much longer and coldersecond step referred to as lagering. Gager fermentasi ini dibagi menjadi dua langkah fermentasi

awal dan langkah kedua lebih lama dan lebih dingin disebut sebagai lagering. $owards the end of

the first fermentation step, the temperature of the en*ironment is raised to about 1:-11IA for 2-1days called diacetyl rest. enjelang akhir fermentasi langkah pertama, suhu lingkungan

dinaikkan sampai sekitar 1:-11 I A selama 2-1 hari disebut diacetyl istirahat. $his in*igorates the

yeast and causes it to absorb and metabolie the diacetyl, reducing the ketone groups to acetionand 2,/-butanediol which are largely fla*orless. (1)&fter this step the li@uid en*ironment is

transferred to a secondary *at which remo*es protein trub and e4cess yeast which has already

flocculated. ?n the secondary fermentation, the temperature is dropped to //-/1IA and lasts for 6-

+2 weeks. ?ni in*igorates ragi dan menyebabkannya untuk menyerap dan memetabolismediacetyl, mengurangi kelompok keton untuk acetion dan 2,/-butanadiol yang sebagian besar

hambar. (1)etelah langkah ini lingkungan cair ditransfer ke tong sekunder yang menghilangkan

protein trub dan kelebihan ragi yang telah flocculated. !ada fermentasi sekunder, suhu turun

menjadi //-/1 I A dan berlangsung selama 6-+2 minggu. #uring this the yeast will all flocculateand sink allowing for the easy remo*al and collection of the yeast for later use. (3)elama ini

ragi semua akan flocculate dan tenggelam memungkinkan untuk penghapusan mudah dankoleksi ragi untuk digunakan. (3)

Current Research ancar !enelitian

)he (o!ering of total *incinal Diketone &*DK' production !ith mutant

cytosolic Il"+p )he Rendahnya diketon total *incinal &*DK' produksi

dengan Il"+p sitosol mutan

?n lager brews, the presence *incinal diketones (H#%), which include diacetyl, is considered a

flaw due to the butterscotch-like fla*ors it imparts to the beer. #alam brews bir, diketoneskehadiran *incinal (H#%), yang meliputi diacetyl, dianggap sebagai cacat karena rasa

butterscotch-suka menanamkan ke bir. $he non-decarbo4ylated form of diacetyl is P-

acetolactate. Bentuk non-dekarboksilasi dari diacetyl adalah P-acetolactate. tudies show that

when acetohydro4yacid synthase is in the wrong place, the formation of some P-acetolactate inthe cytosol occurs. tudi menunjukkan bahwa ketika sintase acetohydro4yacid adalah di tempat

yang salah, pembentukan beberapa P-acetolactate di sitosol terjadi. $he gene ?l*1p encodes for

acetohydro4yacid reductoisomerase which metabolies P-acetolactate. $he encode ?l*1p genuntuk reductoisomerase acetohydro4yacid yang memetabolisme P-acetolactate. One mutant

?l*1p enyme called ?l*1p#elta03 produces a high localiation of ?l*1p enyme in the cytosol.atu mutan enim ?l*1p disebut ?l*1p#elta03 menghasilkan lokalisasi tinggi enim ?l*1p disitosol. 8ith the splicing of this gene into a known industrial lager brewing strain, the amount of

H#% production was greatly lowered.(+/)#engan penyambungan gen ini menjadi strain

industri pembuatan bir lager diketahui, jumlah produksi H#% adalah sangat rendah. (+/)
http://translate.googleusercontent.com/translate_c?hl=id&sl=en&u=http://en.wikipedia.org/wiki/Diacetyl&prev=/search%3Fq%3DPediococcus%2Bcerevisiae%2Bmicrobewiki%26hl%3Did%26client%3Dfirefox-a%26hs%3DmTM%26sa%3DX%26rls%3Dorg.mozilla:en-US:official&rurl=translate.google.co.id&usg=ALkJrhiBEQYt-unw9ZeIiTSHmmMIJQkFkAhttp://translate.googleusercontent.com/translate_c?hl=id&sl=en&u=http://en.wikipedia.org/wiki/Diacetyl&prev=/search%3Fq%3DPediococcus%2Bcerevisiae%2Bmicrobewiki%26hl%3Did%26client%3Dfirefox-a%26hs%3DmTM%26sa%3DX%26rls%3Dorg.mozilla:en-US:official&rurl=translate.google.co.id&usg=ALkJrhiBEQYt-unw9ZeIiTSHmmMIJQkFkAhttp://translate.googleusercontent.com/translate_c?hl=id&sl=en&u=http://www.midwestsupplies.com/faq/laagering_faq.asp&prev=/search%3Fq%3DPediococcus%2Bcerevisiae%2Bmicrobewiki%26hl%3Did%26client%3Dfirefox-a%26hs%3DmTM%26sa%3DX%26rls%3Dorg.mozilla:en-US:official&rurl=translate.google.co.id&usg=ALkJrhgiweNo51Fg3OOsdJxut_CErR_hzghttp://translate.googleusercontent.com/translate_c?hl=id&sl=en&u=http://www.midwestsupplies.com/faq/laagering_faq.asp&prev=/search%3Fq%3DPediococcus%2Bcerevisiae%2Bmicrobewiki%26hl%3Did%26client%3Dfirefox-a%26hs%3DmTM%26sa%3DX%26rls%3Dorg.mozilla:en-US:official&rurl=translate.google.co.id&usg=ALkJrhgiweNo51Fg3OOsdJxut_CErR_hzghttp://translate.googleusercontent.com/translate_c?hl=id&sl=en&u=http://www.ncbi.nlm.nih.gov/pubmed/18193418&prev=/search%3Fq%3DPediococcus%2Bcerevisiae%2Bmicrobewiki%26hl%3Did%26client%3Dfirefox-a%26hs%3DmTM%26sa%3DX%26rls%3Dorg.mozilla:en-US:official&rurl=translate.google.co.id&usg=ALkJrhjwKVsyM5GsalEUCzLOBSdS_JXxdAhttp://translate.googleusercontent.com/translate_c?hl=id&sl=en&u=http://www.ncbi.nlm.nih.gov/pubmed/18193418&prev=/search%3Fq%3DPediococcus%2Bcerevisiae%2Bmicrobewiki%26hl%3Did%26client%3Dfirefox-a%26hs%3DmTM%26sa%3DX%26rls%3Dorg.mozilla:en-US:official&rurl=translate.google.co.id&usg=ALkJrhjwKVsyM5GsalEUCzLOBSdS_JXxdAhttp://translate.googleusercontent.com/translate_c?hl=id&sl=en&u=http://www.ncbi.nlm.nih.gov/pubmed/18193418&prev=/search%3Fq%3DPediococcus%2Bcerevisiae%2Bmicrobewiki%26hl%3Did%26client%3Dfirefox-a%26hs%3DmTM%26sa%3DX%26rls%3Dorg.mozilla:en-US:official&rurl=translate.google.co.id&usg=ALkJrhjwKVsyM5GsalEUCzLOBSdS_JXxdAhttp://translate.googleusercontent.com/translate_c?hl=id&sl=en&u=http://www.ncbi.nlm.nih.gov/pubmed/18193418&prev=/search%3Fq%3DPediococcus%2Bcerevisiae%2Bmicrobewiki%26hl%3Did%26client%3Dfirefox-a%26hs%3DmTM%26sa%3DX%26rls%3Dorg.mozilla:en-US:official&rurl=translate.google.co.id&usg=ALkJrhjwKVsyM5GsalEUCzLOBSdS_JXxdAhttp://translate.googleusercontent.com/translate_c?hl=id&sl=en&u=http://en.wikipedia.org/wiki/Diacetyl&prev=/search%3Fq%3DPediococcus%2Bcerevisiae%2Bmicrobewiki%26hl%3Did%26client%3Dfirefox-a%26hs%3DmTM%26sa%3DX%26rls%3Dorg.mozilla:en-US:official&rurl=translate.google.co.id&usg=ALkJrhiBEQYt-unw9ZeIiTSHmmMIJQkFkAhttp://translate.googleusercontent.com/translate_c?hl=id&sl=en&u=http://en.wikipedia.org/wiki/Diacetyl&prev=/search%3Fq%3DPediococcus%2Bcerevisiae%2Bmicrobewiki%26hl%3Did%26client%3Dfirefox-a%26hs%3DmTM%26sa%3DX%26rls%3Dorg.mozilla:en-US:official&rurl=translate.google.co.id&usg=ALkJrhiBEQYt-unw9ZeIiTSHmmMIJQkFkAhttp://translate.googleusercontent.com/translate_c?hl=id&sl=en&u=http://www.midwestsupplies.com/faq/laagering_faq.asp&prev=/search%3Fq%3DPediococcus%2Bcerevisiae%2Bmicrobewiki%26hl%3Did%26client%3Dfirefox-a%26hs%3DmTM%26sa%3DX%26rls%3Dorg.mozilla:en-US:official&rurl=translate.google.co.id&usg=ALkJrhgiweNo51Fg3OOsdJxut_CErR_hzghttp://translate.googleusercontent.com/translate_c?hl=id&sl=en&u=http://www.midwestsupplies.com/faq/laagering_faq.asp&prev=/search%3Fq%3DPediococcus%2Bcerevisiae%2Bmicrobewiki%26hl%3Did%26client%3Dfirefox-a%26hs%3DmTM%26sa%3DX%26rls%3Dorg.mozilla:en-US:official&rurl=translate.google.co.id&usg=ALkJrhgiweNo51Fg3OOsdJxut_CErR_hzghttp://translate.googleusercontent.com/translate_c?hl=id&sl=en&u=http://www.ncbi.nlm.nih.gov/pubmed/18193418&prev=/search%3Fq%3DPediococcus%2Bcerevisiae%2Bmicrobewiki%26hl%3Did%26client%3Dfirefox-a%26hs%3DmTM%26sa%3DX%26rls%3Dorg.mozilla:en-US:official&rurl=translate.google.co.id&usg=ALkJrhjwKVsyM5GsalEUCzLOBSdS_JXxdAhttp://translate.googleusercontent.com/translate_c?hl=id&sl=en&u=http://www.ncbi.nlm.nih.gov/pubmed/18193418&prev=/search%3Fq%3DPediococcus%2Bcerevisiae%2Bmicrobewiki%26hl%3Did%26client%3Dfirefox-a%26hs%3DmTM%26sa%3DX%26rls%3Dorg.mozilla:en-US:official&rurl=translate.google.co.id&usg=ALkJrhjwKVsyM5GsalEUCzLOBSdS_JXxdA


20/23

Genetic engineering of bre!ing yeast to reduce the content of ethanol in beer

Rekayasa genetika ragi bir untuk mengurangi kadar etanol dalam bir

cientists are trying to find a better way to make non-alcoholic or at least a greatly reduced

alcohol content in beers. !ara ilmuwan mencoba menemukan cara yang lebih baik untukmembuat non-alkohol atau setidaknya konten sangat mengurangi alkohol dalam bir. Original

methods of decreasing ethanol production by brewing yeast in beer also lead to a decrease in

fla*or compounds which left the beer with a less than desirable taste. &sli metode penurunanproduksi etanol oleh ragi bir dalam bir juga mengakibatkan penurunan senyawa rasa yang

meninggalkan bir dengan rasa dari kurang diinginkan. Other methods of remo*ing ethanol

in*ol*ed distillation processes but these pro*ed to be *ery time and labor intensi*e as well as

costly. etode lain etanol menghapus terlibat proses penyulingan tetapi ini terbukti sangat waktudan padat karya serta mahal. o when trying to modify yeast strains the goal is to ha*e yeast

produce less alcohol which would mean the generation of other compounds, but not to ha*e these

compounds interfere with the taste of the beer. $hese researchers genetically altered lagerbrewing yeast to stimulate and o*er e4press the


21/23

Increased fermentation of maltotriose by mutageni,ing Saccharomyces

pastorianus to create lo!-caloric beer Peningkatan fermentasi maltotriose

oleh mutageni,ing pastorianus cere"isiae untuk membuat-kalori rendah bir

"esearchers ha*e created a mutant of Saccharom!ces pastorianusthat has a perfect sugarfermentation capacity. !ara peneliti telah menciptakan mutanpastorianus cerevisiaeyang

memiliki kapasitas gula fermentasi sempurna. ?n seeking to reduce the high caloric content ofbeer, researchers sought to help the fermentation process completely utilie the oligosaccharides

and maltotriose that are typically not efficiently broken down by yeast strains. #alam upaya

untuk mengurangi kadar kalori tinggi bir, para peneliti mencoba untuk membantu proses

fermentasi sepenuhnya memanfaatkan oligosakarida dan maltotriose yang biasanya tidak efisiendipecah oleh strain ragi. $he slow usage of the maltrotriose usually generates a beer that is high

in carbohydrate content and gi*es off a uni@ue fla*or that is a*erse to the beer market.

!enggunaan lambat maltrotriose biasanya menghasilkan bir yang tinggi kandungan karbohidratdan memberikan dari rasa unik yang menolak untuk pasar bir. &fter genetic analysis on

Saccharom!ces cerevisiaeshowed that there is a specific gene that codes for maltotriose uptakeindependent of maltose transport, research

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