Neo Planta, December 2018, Issue-2

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Microorganisms for you Medicinally important compounds from Fungi Medicinal Plants of the Month

Research Methodology— Biopaint Preparation

List of Microorganisms in Various industries

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ACETOANAEROBIUM NOTERAE

ACETOBACTER CEREVISIAE It is a gram negative, acetic acid bacterium. The cells occur singly or in pairs and are ellipsoid to rod shaped. It is an obligate aerobe. The preferable growth substrates are glucose, ethanol, organic acids and glycerol. The end products of the metabolism are acetaldehyde, ethylacetate, dihydroxyacetone, gluconic acid.

The optimum temperature for growth is 20-25ยบC.

ACETOBACTER LOVANIENSIS MICRO ORGANISMS FOR YOU

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It is a gram negative bacterium. The cells are ellipsoid to rod shaped. It is an obligate aerobe but can survive without oxygen for some time. It carries out the oxidation of acetate, lactate, ethanol and glucose to gluconate. As an obligate aerobe it can survive in wine and oxidizes ethanol to acetic acid and ethyl acetate.

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ACETOBACTER MALORUM

Vaccines are prepared using

ACETOBACTER ORIENTALIS

dead or inactive strains of pathogenic microorganisms

It is a lactose oxidizing bacteria isolated from the fermented milk. It is a gram negative, aerobic and motile bacterium growing at a temperature of 30ºC. It oxidizes monosaccharide such as d-glucose. When cultivated in cow’s milk it exhibit lactose oxidizing activity. This suggests that this bacterium is the main organism involved in the production of lactobionic acid in the yogurt.

ACETOBACTER POMORUM It is an acetic acid producing bacterium and is used in the production of vinegar. It was first isolated from industrial vinegar fermentations. It is a gram negative and strictly aerobic bacterium which use ethanol, D-glucose, D-mannitol and D-fructose as carbon source. The cells are rod shaped. The optimum temperature and pH for growth are 20º to 35ºC and 3.0 respectively. It oxidizes acetate and lactate to carbondioxide and water.

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MAGNOLIA GRANDIFLORA L. Family : Magnoliaceae Medicinal properties: The plant is used to treat cold, headache and stomach pain. Leaf is fungitoxic.

Phytochemicals reported from the plant: Germacanolide lactones, aporphine alkaloids, cyclocolorenone, phenolic compounds.

Medicinal plants of the Month

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MICHELIA CHAMPACA L. Family : Magnoliaceae Medicinal properties: Bark is used to treat fever. Flowers are used as stimulants good for eyes and relieves burning sensation. Flowers are also used to cure skin diseases. Root bark is used as purgative to treat amenorrhoea. Flowers are used as tonic, stomachic, carminative and are used to treat dyspepsia, nausea, fever and febrifuge. Dried root and root bark are used as purgative and emmenagogue.

Phytochemicals reported from the plant: Sesquiterpene lactones, costunolids, parthenolide, dihydroparthenolide, micheliolide, tannin. Leaves contain essential oil. Flowers contain champaca, an essential oil. Seeds contain fat, resin and resin acids.

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ILLICIUM VERUM HOOK.F. Family : Magnoliaceae Medicinal properties: Carminative and used to treat colic; stimulant and diuretic. Used to treat rheumatism.

Phytochemicals reported from the plant:

Those we consider

Fruit contains volatile oil - trans anethole and feniculin with estragole, beta bisabolene, beta farnescene, caryophyllene, nerolidol.

as weeds can contain potent chemicals with therapeutic importance.

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ILLICIUM GRIFFITHII HOOK.F &Th Family : Magnoliaceae Medicinal properties: Fruit has a slightly aromatic, bitter and astringent taste. It is used as a stimulant and carminative. Traditionally the fruits are used as incense, tea leaves and in medicine for sinusitis and to improve the strength of local alcohol. It is used as carminative and also as aromatic stimulant.

Phytochemicals reported from the plant: Linalool, limonene, alpha pinene, 1,8– cineole, beta methoxyphenyl acetone, terpinenol safrole, germacrene B, cadinol, myristicin, selinene, beta phellandradrene, elemicin, caryophyllene and eugenol derivatives.

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Medicinally Important compounds from fungi

FUNGI IN MEDICINE

Compounds ,

Fungal source

Alamethicin Anidulafungin Aphidicolin Artemisinin Ascorbic acid and riboflavin Asparaginase Aspergillusol A

Trichoderma viride Aspergillus Cephalosporum aphidicola Transgenic yeast Candida Penicillium Aspergillus

Atromentin

Hydnellum peckii

Aurantiamine Austrocortilutein, Astrocortirubin Azoxystrobin

Penicillium aurantiogriseum Desmocybe splendida Oudemansiella mucida & Strobilurus tenacellus Eupenicillium brefeldianum Eupenicillium brefeldianum Agaricus subrufescences Glarea lozoyensis

Bredinin Brefeldin A Brefeldin A and Blazein Caspofungin cephalosporin Citromycin Coprinol Cyclosporin Cyclosporin, adenosine, cordycepin Dideoxyverticillin A Echniocandins (Penicillin of Antifungals) Efrapeptins Ergotamine, Pergolide and Cabergoline Erythromycin Eupenifeldin Fumagillin Fusafungine Fusidic acid Geldanamycin

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Acremonium chrysogenum Penicillium Coprinus Tolypocladium inflatum Cordyceps sinensis Marine penicillium

Tolypocladium Claviceps purpurea Streptomyces erythreus Eupenicillium brefeldianum Aspergillus fumigatus Fusarium lateritium Fusidium coccineum Streptomyces hygroscopius

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Gliotoxin and endocrocin

Aspergillus

Griseofulvin

Penicillium

Griseofulvin

Penicillium

Itaconic acid

Aspergillus terreus

Lentinan

Lentinula edodes

Lentinan, AHCC, Eritadenine

Lentinula edodes

Lovastatin, Mevastatin, Simvastatin

Monascus Purpureus

Lysine, recombinant proteins, insulin and Hepatitis B surface antigen

Saccharomyces

Mevastatin

Penicillium

Monacolin J Zargozic acids

Ascomycota

Mycophenolic acid

Penicillium stoloniferum

Myriocin

Thermophilic fungi

Neoxaline

Aspergillus japonicas

Nicotinamide riboside

Saccharomyces cerevisiae

Nigrosporin B

Nigrospora

Oudemanuin A

Collybia mushroom

Oxaline

Penicillium

Paclitaxel

Penicillium raistrickii

Penicillin

Penicillium notatum

P-hydroxy benzoic acid, cinnamic acid, ganoderic acid

Ganoderma lucidum

Phytase

Aspergillus niger

Plectasin

Pseudoplectania nigrella

Pleuromutilin

Pleurotus mutilis

Polyoxllic thelephoric acid and Kynapcins

Polyozellus multiplex

Polyozellin, thelephoric acid, kynapcins

Polyozellus multiplex

Polysaccharide K

Trmetes versicolor

Polysaccharide peptide (PSP)

Coriolus versicolor

Proline

Morchella esculenta

Psilocybin and psilocin

Magic Mushrooms

Psilocyin

Psychedelic mushroom

Pterulone

Pterula

Schizophyllan, hydrophobins

Schizophyllum commune

Scleroglucan

Sclerotium rolfrii

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FUNGI IN MEDICINE

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Sclerotiorin Sparassol

Penicillium Sparassis crispa

Statins

Monascus purpureus

Strobilurin

Strobilurus tenacellus

Subglutinols

Fusarium subglutinans

Sugar alcohol erythritol

Monitiella

Tetracyclin

Streptomyces aureofaciens

Theanine Tryptophan and Pyridoxine

Boletus badius Rhodotorula

Usnic acid Ustilagine, ustilagic acid

Usnea Ustilago maydis

Vanomycin

Streptomycin orientalis

Vermiculine

Penicillium vermiculatum

Verrucarin A

Fusarium

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Microorganisms in Industries

List of Microbes in various industries

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Chocolates Acetobacter aceti Acetobacter fabarum Acetobacter pasteurianus Acetobacter tropicalis Aspergillus fumigates Bacillus cereus Bacillus coagulans Bacillus pumilus Bacillus richeniformis Bacillus stearothermophilus Bacillus subtilis Candida krusei Candida ruyosa Candida tropicalis Glucanobacter oxydans Gluconaacetobacter azotropicans Gluconaacetobacter diazotrophicus Gluconaacetobacter johannae Kloeckera apis Kloeckera javanica Kluyveromyces marxianus Koeckera africana Lactobacillus cacaonum Lactobacillus cellobious Lactobacillus fabifermentans Lactobacillus fermentum Lactobacillus ghanensis Lactobacillus hilgardii Lactobacillus plantarum Lactococcus lactis Leuconostoc mesenteroids Mucor racemosus Rhodotorula glutinis Rhodotorula rubra Saccharomyces cerevisiae

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Vinegar Acetobacter aceti Acetobacter malorum Acetobacter pasteurianus Acetobacter pomorum Gluconacetobacter entanii Gluconacetobacter europeans Gluconacetobacter hansenii Gluconacetobacter obediens

Beer Acetobacter cerevisiae Saccharomyces bayanus Saccharomyces carlsbergensis Saccharomyces cerevisiae Saccharomyces pastorianus Saccharomyces uvarum

Coffee Acetobacter fabrum Acetobacter tropicalis Glucanoacetobacter azotocaptans Glucanoacetobacter diazotrophicus Glucanoacetobacter johannae Leuconostoc holzapfelii

Vegetables Acetobacter lovaniensis Acetobacter orientalis Lactobacillus acetotolerans Lactobacillus acidophilus Lactobacillus brevis Lactobacillus helveticus Lactobacillus parabrevis Lactobacillus paraplantarum Lactobacillus perolens Lactobacillus plantarum Lactobacillus rapi Lactobacillus rhamnosus Lactobacillus vaccinostercus Leuconostoc mesenteroides Pediococcus acidilactici

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Microorganisms in Industries

List of Microbes in various industries

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Cheese Arthrobacter arilaitensis Arthrobacter bergerei Arthrobacter globiformis Arthrobacter nicotianae Arthrobacter variabilis Brachybacterium alimentarium Brachybacterium tyrofermentans Brevibacterium aurantiacum Brevibacterium casei Brevibacterium linens Candida colliculosa Candida kausei Candida kefyr Candida mycoderma Candida utilis Candida vini Candida zeylanoides Carnobacterium divergens Corynebacterium ammoniagenes Corynebacterium casei Corynebacterium flavescens Corynebacterium mooreparkense Corynebacterium variabile Crystofilobasidium infirmominiatum Debaryomyces hansenii Debaryomyces kloeckeri Enterococcus faecalis Enterococcus faecium Fusarium domesticum Geotrichum candidum Hafnia alvei Kluyveromyces lactis Kluyveromyces marxianus Kocuria rhizophila Lactobacillus brevis Lactobacillus casei Lactobacillus coryniformis

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Lactobacillus curvatus Lactobacillus delbrueckii Lactobacillus lacti Lactobacillus parabrevis Lactobacillus paracasei Lactobacillus paraplantarum Lactobacillus pentosus Lactobacillus perolens Lactobacillus plantarum Lactobacillus raffinolactis Lactobacillus rhamnosus Lecanicillium lecanii Leuconostoc citreum Leuconostoc lactis Leuconostoc mesenteroides Macrococcus caseolyticus Microbacterium foliorum Microbacterium gubbeenense Micrococcus luteus Mucor plumbens Mucor racemosus Penicillium album Penicillium camemberti Penicillium caseifulvum Penicillium chrysogenum Penicillium commune Penicillium nalgiovense Penicillium roqueforti Propionibacterium acidipropionici Propionibacterium freudenreichii Propionibacterium jensenii Propionibacterium theonii Proteus vulagris Psychrobacter celer Rhodosporidium infirmominiatum Rhodotorula minuta Saccharomyces cereviseae Staphylococcus carnosus Staphylococcus equorum Staphylococcus fleuretlii Staphylococcus saphrophyticus Staphylococcus sciuri Staphylococcus vitulinus Staphylococcus xylosus Streptococcus thermophilus

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Microorganisms in Industries Thirchosporon beigelii Torulaspora delbrueckii Verticillium lecanii Yarrowia lipolytica Tea Aspergillus acidus Microorganisms used in the preparation of Awamori Aspergillus niger

List of Microbes in various industries

Miso Aspergillus oryzae Aspergillus sojae Enterococcus faecalis Saccharomyces rouzii Tetragenococcus halophilus Torulopsis versatilis

Sake Aspergillus oryzae Lactobacillus homohiochii Lactobacillus sakei

Soysauce, soy and Soy curd Aspergillus oryzae Aspergillus sojae Bifidobacterium breve Enterococcus faecalis Enterococcus faecium Lactobacillus farciminis Mucor hiemalis Staphylococcus condiment Tetragenococcus halophilus

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Tofu Bacillus sphaericus Natto Bacillus subtilus Yogurt Bifidobacterium adolescentis Lactobacillus acidophilus Lactobacillus casei Lactobacillus delbrueikii Pseudomonas fluorescens Streptococcus salivarius

Dairy Bifidobacterium animalis Bifidobacterium bifidum Bifidobacterium breve Bifidobacterium infantis Bifidobacterium lactis Bifidobacterium longum Bifidobacterium pseudolongum Bifidobacterium thermophilum Carnobacterium maltaromaticum Kocuria varians Lactobacillus acidipiscis Lactobacillus gasseri Lactobacillus johnsonii Lactobacillus paracasei Lactobacillus salivarius Lactobacillus tucceti Lactobacillus wodensis Pichia fermentans Propionibacterium freudenreichii Staphylococcus succinus Streptococcus gallolyticus Yarrowia lipolytica

Kefir Candida colliculosa Issatchenkia orientalis Kazachshstania exigua Kazachstania unispora Lactobacillus brevis

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Microorganisms in Industries Lactobacillus kefiranifaciens Lactobacillus kefiri Lactobacillus parabrevis Lactobacillus parakefiri Pichia fermentans Zygtorulaspora florentina

List of Microbes in various industries

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Sourdough bread Candida exiguous Candida milleri Candida valida Lactobacillus acidifarinae Lactobacillus bucheri Lactobacillus crispatus Lactobacillus fermentum Lactobacillus gasseri Lactobacillus hammensii Lactobacillus homohiochii Lactobacillus jensenii Lactobacillus mindensis Lactobacillus mucosae Lactobacillus namuresis Lactobacillus nantesis Lactobacillus panis Lactobacillus parabuchneri Lactobacillus paralimentarius Lactobacillus pontis Lactobacillus reuteri Lactobacillus rossiae Lactobacillus sanfranciscensis Lactobacillus secaliphilus Lactobacillus siliginis Lactobacillus spicheri Saccharomyces cerevisiae

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Wine Candida vini Cyberlindnera mrakii Lactobacillus hilgardii Lactobacillus kunkeci Lactobacillus mali Lactobacillus nagelii Lactobacillus obakiensis Lactobacillus pentosus Lactobacillus yamanashiensis Leuconostoc palmae Oenococcus oeni Pichia fermentans Saccharomyces bayanus Saccharomyces cerevisiae Zymomonas mobilis

Fish Carnobacterium divergens Lactobacillus acidipiscis Lactobacillus alimentarius Lactobacillus farcinsinis Lactobacillus pentosus Leuconostoc citreum Staphylococcus piscifermentans Sterptomyces mobaraensis Weissella thalandensis

Meat Carnobacterium divergens Carnobacterium piscicola Kocuria rhizophila Lactobacillus dextrinicus Lactobacillus paracasei Lactobacillus rhamnosus Lactobacillus rhamnosus Leuconostoc alimentarius Leuconostoc carnosum Penicillium solitum Staphylococcus equorum Staphylococcus succinus Staphylococcus vitulinus Staphylococcus warneri Streptomyces mobaraensis

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Microorganisms in Industries Ham Enterococcus faecalis Enterococcus faecium Penicillium nalgiovense

List of Microbes in various industries

Pickle Enterococcus faccalis Lactobacillus kisonensis Lactobacillus otakiensis Lactobacillus rapi Lactobacillus senmaizukei Lactobacillus sunkii Leuconostoc faecium Leuconostoc mesenteroides Sausage Enterococcus faccalis Kocuria varians Lactobacillus curvatus Lactobacillus plantarum Lactobacillus tucceti Lactobacillus versmoldesis Macrococcus caseolyticus Pediococcus acidilactici Penicillium chrysogenum Penicillium nalgiovense Staphylococcus carnosus Staphylococcus simulans Fruit Lactobacillus acetotolerans Lactobacillus pentosus Lactobacillus pobuzihii Lactobacillus suebicus Lactobacillus vaccinostereus Staphylococcus xylosus Weissella paramesentereroides

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Cider Lactobacillus collinoides Lactobacillus mali Lactobacillus yamanashiensis Saccharomyces bayanas Saccharomyces cerevisiae

Shochu Lactobacillus composti Lactobacillus satsumensis

Idly Leuconostoc mesenteroides Kimchi Lactobacillus kimchii Leuconostoc inhae Leuconostoc kimchii Tetragenococcus koreensis

Rum Lactobacillus similis Lactobacillus uali

Caseava Lactobacillus manihotivovans Weisella beninensis Weisella koreensis

Butter Lactobacillus sp.

Leuconostoc mesenteroides Leuconostoc pseudomesenteroides

Buttermilk Lactococcus lactis Leuconostoc pseudomesenteroides

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Methodology in Biopaint Preparation Biopaint: The biopaint contains the following ingredients plant pigments (dye), binder, fillers and a solvent.

Paint ingredients: Paint consists of color (pigment) and the glue in which the pigment is suspended (binder). Many paints also contains ingredients that add texture and bulk (filler), a thinner (solvent) and other additives such as biocides and drying catalysts.

Plant pigment: It is a safe alternative to the toxic compounds and heavy metals used to colour conventional paint. It includes natural pigment from plants.

Binders:

Research

It keeps the paint glued to a surface. The binders in natural

methodology

paints rely on materials such as starch (from flour), casein (the protein in milk) and linseed oil (from pressed flax seeds).

Fillers: Create texture and add bulk to the paint. Common fillers include whiting (powdered chalk), talcum, limestone, silica and marble.

Solvents: It helps to achieve a workable consistency. In biopaint, water is used as the solvent.

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Procedure : 

Starch (binder) is dissolved in hot water (50 g in 250 ml of water).

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Plant material is taken in sauce pan and must be boiled in water and thenallowed to steep.

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After steeping the dye is strained.

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Whiting or the fillers is added to the dye to achieve the desired quantity.

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Solvent (water) is added to the above to get the paint consistency.

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The binder is combined with the prepared whiting.

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Now the biopaint is ready for application.

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Darani Vasudevan daraniauthor.ga

Hi readers, I am a Botanist and writer. This magazine is an outcome of the topics that interested me a lot while doing my research works. I chose this magazine as a platform for sharing many interesting facts related to plant Science and microorganisms.