Characterization of fermentation liquid from mangrove leaves Avicennia marina and its inhibitory potential for bacterium causing ice-ice disease

  • Samsu Adi Rahman Study Program of Aquaculture, Faculty of Fisheries, University of Muhammadiyah Luwuk, Luwuk, Indonesia
  • Sukenda Department of Aquaculture, Faculty of Fisheries and Marine Sciences, IPB University, Bogor, Indonesia
  • Widanarni Department of Aquaculture, Faculty of Fisheries and Marine Sciences, IPB University, Bogor, Indonesia
  • Alimuddin Department of Aquaculture, Faculty of Fisheries and Marine Sciences, IPB University, Bogor, Indonesia
  • Julie Ekasari Department of Aquaculture, Faculty of Fisheries and Marine Sciences, IPB University, Bogor, Indonesia
DOI: https://doi.org/10.19027/jai.19.1.1-9

Abstract

ABSTRACT

 

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.

 

Keywords: Avicennia marina, fermentation, ice-ice, mangrove

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Published
2020-01-24
How to Cite
[1]
Samsu Adi Rahman, Sukenda, Widanarni, Alimuddin and Julie Ekasari 2020. Characterization of fermentation liquid from mangrove leaves Avicennia marina and its inhibitory potential for bacterium causing ice-ice disease. Jurnal Akuakultur Indonesia. 19, 1 (Jan. 2020), 1-9. DOI:https://doi.org/10.19027/jai.19.1.1-9.
Issue
Vol. 19 No. 1 (2020): Jurnal Akuakultur Indonesia
Section
Articles

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