Genetic characterization of H5N1 influenza viruses isolated from chickens in Indonesia in 2010

Since 2003, highly pathogenic H5N1 avian influenza viruses have caused outbreaks among poultry in Indonesia every year, producing the highest number of human victims worldwide. However, little is known about the H5N1 influenza viruses that have been circulating there in recent years. We therefore conducted surveillance studies and isolated eight H5N1 viruses from chickens. Phylogenic analysis of their hemagglutinin and neuraminidase genes revealed that all eight viruses belonged to clade 2.1.3. However, on the basis of nucleotide differences, these viruses could be divided into two groups. Other viruses genetically closely related to these two groups of viruses were all Indonesian isolates, suggesting that these new isolates have been evolving within Indonesia. Among these viruses, two distinct viruses circulated in the Kalimantan islands during the same season in 2010. Our data reveal the continued evolution of H5N1 viruses in Indonesia

Comparative analyses on medium optimization using one-factor-at-a-time, response surface methodology, and artificial neural network for lysine–methionine biosynthesis by Pediococcus pentosaceus RF-1

Optimization strategy that encompassed one-factor-at-a-time (OFAT), response surface methodology (RSM), and artificial neural network method was implemented during medium formulation with specific aim for lysine-methionine biosynthesis employing a newly isolated strain of Pediococcus pentosaceus RF-1. OFAT technique was used in the preliminary screening of factors (molasses, nitrogen sources, fish meal, glutamic acid and initial medium pH) before proceeded to optimization study. Implementation of central composite design of experiment subsequently generated 30 experimental runs based on four factors (molasses, fish meal, glutamic acid, and initial medium pH). From RSM analysis, a quadratic polynomial model can be devoted to describing the relationship between various medium components and responses. It also suggested that using molasses (9.86 g/L), fish meal (10.06 g/L), glutamic acid (0.91 g/L), and initial medium pH (5.30) would enhance the biosynthesis of lysine (15.77 g/L) and methionine (4.21 g/L). Alternatively, a three-layer neural network topography at 4-5-2 predicted a further improvement in the biosynthesis of lysine (16.52 g/L) and methionine (4.53 g/L) by using formulation composed of molasses (10.02 g/L), fish meal (18.00 g/L), and glutamic acid (1.17 g/L) with initial medium pH (4.26), respectively