This document describes a study that characterized exopolysaccharides produced by co-culturing Lactobacillus kefiranofaciens ZW3 with yoghurt starter cultures. Specifically, it investigated the exopolysaccharides produced by co-culturing L. kefiranofaciens ZW3 with Lactobacillus bulgaricus, Streptococcus thermophilus, and both L. bulgaricus and S. thermophilus. Fourier transform infrared spectroscopy analysis showed that the co-cultured exopolysaccharides contained functional groups characteristic of polysaccharides. Sugar composition analysis found that the co-cultured exopolysaccharides contained different sugars than the exopolysacchar
Study on Culture Conditions for A Cellulase Production From As Pergillus UnguisIJMERJOURNAL
ABSTRACT: Cellulase is a common name of enzymes which catalyze cellulolysis. Specially,cellulase is widely used in food processing, animal feed, chemicals, textile,fuel and pollution treatment.The objective of this research is to study on optimal conditions for the production of cellulase byAspergillus unguis. The study was designed as a comparative culture conditions such as carbon sources, moisture content, duration, nitrogen sources and citrate buffer content on cellulase production for Aspergillus unguis. Cellulase activity was determined by measuring the absorbance at λ = 540 nm with 3,5-DNS reagent. In optimized culture conditions, enzyme activity of Aspergillus unguis achieved 110.92U/ml in comparison with a commercial cellulase with 185.33U/ml in enzyme activity. The value of cellulase activity of Aspergillus unguis is 41% lower than commercial enzymes. However, enzyme in this study was raw enzyme and the cost of producing1 litter of this enzyme is just 1/8 that of purified ones. The enzyme activity would be increased by purification. That fact has proven the applicability of using the findings of this study to improve cellulase production.
Immobilization of two endoglucanases from different sourcesIJEAB
Cellulases are a important family of hydrolytic enzymes which catalyze the bond of cellulose and other related cello-oligosaccharide derivates. Industrial applications require enzymes highly stable and economically viable in terms of reusability. These costs can be reduced by immobilizing the cellulases, offering a potential solution through enzyme recycling and easy recovery. The covalent immobilization of enzymes is reported here: one is commercial cellulase from Aspergillus niger and other one is recombinant enzyme, named CelStrep it because was isolated from a new cellulolytic strain, Streptomyces sp. G12,. The optimal pH for binding is 4.6 for both cellulases and the optimal enzyme concentrations are 1 mg/mL and 5 mg/mL respectively. The support for immobilization is a poliacrylic matrix. Experiments carried out in this work show positive results of enzyme immobilization in terms of efficiency and stability and confirm the economic and biotechnical advantages of enzyme immobilization for a wide range of industrial applications.
Study on Culture Conditions for A Cellulase Production From As Pergillus UnguisIJMERJOURNAL
ABSTRACT: Cellulase is a common name of enzymes which catalyze cellulolysis. Specially,cellulase is widely used in food processing, animal feed, chemicals, textile,fuel and pollution treatment.The objective of this research is to study on optimal conditions for the production of cellulase byAspergillus unguis. The study was designed as a comparative culture conditions such as carbon sources, moisture content, duration, nitrogen sources and citrate buffer content on cellulase production for Aspergillus unguis. Cellulase activity was determined by measuring the absorbance at λ = 540 nm with 3,5-DNS reagent. In optimized culture conditions, enzyme activity of Aspergillus unguis achieved 110.92U/ml in comparison with a commercial cellulase with 185.33U/ml in enzyme activity. The value of cellulase activity of Aspergillus unguis is 41% lower than commercial enzymes. However, enzyme in this study was raw enzyme and the cost of producing1 litter of this enzyme is just 1/8 that of purified ones. The enzyme activity would be increased by purification. That fact has proven the applicability of using the findings of this study to improve cellulase production.
Immobilization of two endoglucanases from different sourcesIJEAB
Cellulases are a important family of hydrolytic enzymes which catalyze the bond of cellulose and other related cello-oligosaccharide derivates. Industrial applications require enzymes highly stable and economically viable in terms of reusability. These costs can be reduced by immobilizing the cellulases, offering a potential solution through enzyme recycling and easy recovery. The covalent immobilization of enzymes is reported here: one is commercial cellulase from Aspergillus niger and other one is recombinant enzyme, named CelStrep it because was isolated from a new cellulolytic strain, Streptomyces sp. G12,. The optimal pH for binding is 4.6 for both cellulases and the optimal enzyme concentrations are 1 mg/mL and 5 mg/mL respectively. The support for immobilization is a poliacrylic matrix. Experiments carried out in this work show positive results of enzyme immobilization in terms of efficiency and stability and confirm the economic and biotechnical advantages of enzyme immobilization for a wide range of industrial applications.
Detection of the Antibacterial Activity of Bioactive Peptide Isolated from Fe...iosrjce
IOSR Journal of Pharmacy and Biological Sciences(IOSR-JPBS) is a double blind peer reviewed International Journal that provides rapid publication (within a month) of articles in all areas of Pharmacy and Biological Science. The journal welcomes publications of high quality papers on theoretical developments and practical applications in Pharmacy and Biological Science. Original research papers, state-of-the-art reviews, and high quality technical notes are invited for publications.
Welcome to International Journal of Engineering Research and Development (IJERD)IJERD Editor
call for paper 2012, hard copy of journal, research paper publishing, where to publish research paper,
journal publishing, how to publish research paper, Call For research paper, international journal, publishing a paper, IJERD, journal of science and technology, how to get a research paper published, publishing a paper, publishing of journal, publishing of research paper, reserach and review articles, IJERD Journal, How to publish your research paper, publish research paper, open access engineering journal, Engineering journal, Mathemetics journal, Physics journal, Chemistry journal, Computer Engineering, Computer Science journal, how to submit your paper, peer reviw journal, indexed journal, reserach and review articles, engineering journal, www.ijerd.com, research journals
ABSTRACT- Proteases is among the largest groups of industrial enzymes that also has the potential to contribute in the development of high value added products due to their characteristic nature that aids in digestion. Protease account for about 60% of the total worldwide sale of enzymes and is widely used in several industries ranging from silk industry, leather tanning, meat processing, organic fertilizers, diary and bioleaching. Bacteria produce a variety of proteolytic enzymes. Among them a major contributor of proteases producers is Bacillus subtilis. An attempt was made to formulate media using varied nitrogen sources to optimize media for maximum production of proteases. It was observed that media supplemented with soya meal as a nitrogen source had maximum biomass yield of 135 mg/ml while Tryptone supplemented media yielded 115.6 mg/ml and peptone supplemented media yielded only 101 mg/ml which was comparatively less than soya meal while the other nitrogen sources supplemented media were found to be poor in comparison to that supplemented by soya meal extract.
Key-words- Proteases, Bacillus subtilis, Optimize media, Soya meal extract
Bioconversion of Penicillin to CephalosporinIOSR Journals
Cephalosporins are known as 3rd generation broad spectrum Beta lactam antibiotics, which can also be produced synthetically. Commonly, chemical ring expansion followed by an enzymatic removal of the phenylacetyl side chain is commonly employed to convert penicillin G into 7-aminodeacetoxycephalosporanic acid, the precursor for the manufacture of semisynthetic cephalosporins. This process requires several steps, is expensive and highly polluting. Thus there is a need to device a simple biological route to replace the chemical process. A mutant of Streptomyces clavuligerus NP1 was reported to converts Penicillin G to Deacetoxycephalosporin G (DAOG;phenylacetyl-7-aminodeacetoxycephalosporanic acid) enzymatically[5,8] . This enzyme, deacetoxycephalosporin synthase has the potential for the large scale transformation of Penicillin G to deacetoxycephalosporin. The present work studies the conditions required for efficient transformation of Penicillin G to Deacetoxycephalosporin using the wild type strain Streptomyces clavuligerus . Detection of cephalosporin was carried out using various methods. Additionally succinic acid formation was also studied as it could be used as a commercially important by product of the transformation. Deacetoxycephalosporin synthase also extracted and partially purified and characterised.
Microbiological and physicochemical quality of pasteurized milk supplemented ...UniversitasGadjahMada
Caesalpinia sappan L (Sappanwood) contains antibacterial compounds and antioxidants that inhibit the growth of microbes. This study aimed to investigatethe microbiological and physicochemical qualities of pasteurized milk supplemented with 0, 2, 4, 6 and 8% (w/v) sappan wood extract. Data were analyzed using a completely randomized design factorial followed by the Duncan’s new multiple range test. Preliminary analysis showed that sappan wood extract contained 44.66 ± 0.09 mg/100g phenols, 0.18 ± 0.01 mg/100mg flavonoids, 46.42 ± 0.23 mg/100g tannins, and antioxidant activity at 85.82 ± 0.25%. The addition of sappan wood extract significantly increased the antioxidant activity (P<0.05) of pasteurized milk during storage. Pasteurized milk supplemented with sappan wood extract had a lower total bacterial count (P<0.05) than that of unsupplemented pasteurized milk, and supplemented milk showed strong antibacterial activities against Escherichia coli, Shigella flexneri, Salmonella thypimurium, Staphylococcus aureus, and Listeria monocytogenes.The addition of sappan wood slightly increased the protein content but did not affect pH, and viscosity. It is concluded that the addition of sappan wood extract increased the microbiological quality and maintained the physicochemical quality of pasteurized milk, thus extending the product’s shelf-life.
Biochemical and pharmacological study of biologically active preparation of p...inventionjournals
Our aim was to perform some biochemical and pharmacological studies of bioactive bovine placental preparation via digestion of cow placenta using enzyme contained in swine stomach. Amino acid compositions and contents in biologically active preparation of placenta, obtained by digestion of cow placenta with enzyme contained in swine stomach were measured by HPLC technique and it was found that contents of such amino acids as glycine, proline and lysine were highest and 9 essential amino acids, including valine, histidine, methionine, lysine, threonine, arginine, phenylalanine, leucine and isoleucine were measured. In pharmacological study, acute toxicity (LD50) of the preparation and effect of the preparation on immune response to sheep erythrocyte were investigated in white mice, weighing 18 to 20 g each. The study revealed acute toxicity (LD50) of the preparation was 60 ml per kg. Spleen index of the first and second experimental group animals treated by the preparation during both provoked and unprovoked immune responses increased by 1.2 to 3.09 times as compared to that of negative control animals, while splenocyte count elevated by 1.2 to 2.2 times than negative control animals. Higher contents of essential amino acids of the biologically active preparation of cattle placenta shows its biologically higher nutritive value, as well as pharmacological study reveals the preparation has minimal toxicity and higher effect to stimulate immune responses.
Detection of the Antibacterial Activity of Bioactive Peptide Isolated from Fe...iosrjce
IOSR Journal of Pharmacy and Biological Sciences(IOSR-JPBS) is a double blind peer reviewed International Journal that provides rapid publication (within a month) of articles in all areas of Pharmacy and Biological Science. The journal welcomes publications of high quality papers on theoretical developments and practical applications in Pharmacy and Biological Science. Original research papers, state-of-the-art reviews, and high quality technical notes are invited for publications.
Welcome to International Journal of Engineering Research and Development (IJERD)IJERD Editor
call for paper 2012, hard copy of journal, research paper publishing, where to publish research paper,
journal publishing, how to publish research paper, Call For research paper, international journal, publishing a paper, IJERD, journal of science and technology, how to get a research paper published, publishing a paper, publishing of journal, publishing of research paper, reserach and review articles, IJERD Journal, How to publish your research paper, publish research paper, open access engineering journal, Engineering journal, Mathemetics journal, Physics journal, Chemistry journal, Computer Engineering, Computer Science journal, how to submit your paper, peer reviw journal, indexed journal, reserach and review articles, engineering journal, www.ijerd.com, research journals
ABSTRACT- Proteases is among the largest groups of industrial enzymes that also has the potential to contribute in the development of high value added products due to their characteristic nature that aids in digestion. Protease account for about 60% of the total worldwide sale of enzymes and is widely used in several industries ranging from silk industry, leather tanning, meat processing, organic fertilizers, diary and bioleaching. Bacteria produce a variety of proteolytic enzymes. Among them a major contributor of proteases producers is Bacillus subtilis. An attempt was made to formulate media using varied nitrogen sources to optimize media for maximum production of proteases. It was observed that media supplemented with soya meal as a nitrogen source had maximum biomass yield of 135 mg/ml while Tryptone supplemented media yielded 115.6 mg/ml and peptone supplemented media yielded only 101 mg/ml which was comparatively less than soya meal while the other nitrogen sources supplemented media were found to be poor in comparison to that supplemented by soya meal extract.
Key-words- Proteases, Bacillus subtilis, Optimize media, Soya meal extract
Bioconversion of Penicillin to CephalosporinIOSR Journals
Cephalosporins are known as 3rd generation broad spectrum Beta lactam antibiotics, which can also be produced synthetically. Commonly, chemical ring expansion followed by an enzymatic removal of the phenylacetyl side chain is commonly employed to convert penicillin G into 7-aminodeacetoxycephalosporanic acid, the precursor for the manufacture of semisynthetic cephalosporins. This process requires several steps, is expensive and highly polluting. Thus there is a need to device a simple biological route to replace the chemical process. A mutant of Streptomyces clavuligerus NP1 was reported to converts Penicillin G to Deacetoxycephalosporin G (DAOG;phenylacetyl-7-aminodeacetoxycephalosporanic acid) enzymatically[5,8] . This enzyme, deacetoxycephalosporin synthase has the potential for the large scale transformation of Penicillin G to deacetoxycephalosporin. The present work studies the conditions required for efficient transformation of Penicillin G to Deacetoxycephalosporin using the wild type strain Streptomyces clavuligerus . Detection of cephalosporin was carried out using various methods. Additionally succinic acid formation was also studied as it could be used as a commercially important by product of the transformation. Deacetoxycephalosporin synthase also extracted and partially purified and characterised.
Microbiological and physicochemical quality of pasteurized milk supplemented ...UniversitasGadjahMada
Caesalpinia sappan L (Sappanwood) contains antibacterial compounds and antioxidants that inhibit the growth of microbes. This study aimed to investigatethe microbiological and physicochemical qualities of pasteurized milk supplemented with 0, 2, 4, 6 and 8% (w/v) sappan wood extract. Data were analyzed using a completely randomized design factorial followed by the Duncan’s new multiple range test. Preliminary analysis showed that sappan wood extract contained 44.66 ± 0.09 mg/100g phenols, 0.18 ± 0.01 mg/100mg flavonoids, 46.42 ± 0.23 mg/100g tannins, and antioxidant activity at 85.82 ± 0.25%. The addition of sappan wood extract significantly increased the antioxidant activity (P<0.05) of pasteurized milk during storage. Pasteurized milk supplemented with sappan wood extract had a lower total bacterial count (P<0.05) than that of unsupplemented pasteurized milk, and supplemented milk showed strong antibacterial activities against Escherichia coli, Shigella flexneri, Salmonella thypimurium, Staphylococcus aureus, and Listeria monocytogenes.The addition of sappan wood slightly increased the protein content but did not affect pH, and viscosity. It is concluded that the addition of sappan wood extract increased the microbiological quality and maintained the physicochemical quality of pasteurized milk, thus extending the product’s shelf-life.
Biochemical and pharmacological study of biologically active preparation of p...inventionjournals
Our aim was to perform some biochemical and pharmacological studies of bioactive bovine placental preparation via digestion of cow placenta using enzyme contained in swine stomach. Amino acid compositions and contents in biologically active preparation of placenta, obtained by digestion of cow placenta with enzyme contained in swine stomach were measured by HPLC technique and it was found that contents of such amino acids as glycine, proline and lysine were highest and 9 essential amino acids, including valine, histidine, methionine, lysine, threonine, arginine, phenylalanine, leucine and isoleucine were measured. In pharmacological study, acute toxicity (LD50) of the preparation and effect of the preparation on immune response to sheep erythrocyte were investigated in white mice, weighing 18 to 20 g each. The study revealed acute toxicity (LD50) of the preparation was 60 ml per kg. Spleen index of the first and second experimental group animals treated by the preparation during both provoked and unprovoked immune responses increased by 1.2 to 3.09 times as compared to that of negative control animals, while splenocyte count elevated by 1.2 to 2.2 times than negative control animals. Higher contents of essential amino acids of the biologically active preparation of cattle placenta shows its biologically higher nutritive value, as well as pharmacological study reveals the preparation has minimal toxicity and higher effect to stimulate immune responses.
Dairy waste water treatmentby arhana gautamarchana gautam
The dairy industry involves processing raw milk into products such as consumer milk, butter, cheese, yogurt, condensed milk, dried milk (milk powder), and ice cream, using processes such as chilling, pasteurization, and homogenization. Typical by-products include buttermilk, whey, and their derivatives. Dairy industries have shown tremendous growth in size and number inmost countries of the world . These industries discharge wastewater which is characterized by high chemical oxygen demand, biological oxygen demand, nutrients, and organic and inorganic contents. Such wastewaters, if discharged without proper treatment, severely pollute receiving water bodies.
Dairy processing plants can be divided into two categories:
Fluid milk processing involving the pasteurization and processing of raw milk into liquid milk for direct consumption, as well as cream, flavored milk, and fermented products such as buttermilk and yogurt.
Industrial milk processing involving the pasteurization and processing of raw milk into value-added dairy products such as cheese and casein, butter and other milk fats, milk powder and condensed milk, whey powder and other dairy ingredients, and ice cream and other frozen dairy products.
Lecture notes of Industrial Waste Treatment (Elective -III) as per syllabus of Solapur university for BE Civil
Prepared by
Prof S S Jahagirdar,
Associate Professor,
N K ORchid College of Engg and Tech,
Solapur
Food Industry of Biotechnology involves preparation of different food items that are used as common part of diet throughout the world.The presentation describes the Industrial preparation of Yogurt.
Fungal cellulase xylanase production and corresponding hydrolysis using pretr...zhenhua82
Three pretreated corn stover (ammonia fiber expansion, dilute acid, and dilute alkali) were used as carbon source to culture Trichoderma reesei Rut C-30 for cellulase and xylanase production. The results indicated that the cultures on ammonia fiber expansion and alkali pretreated corn stover had better enzyme production than the acid pretreated ones. The consequent enzymatic hydrolysis was performed applying fungal enzymes on pretreated corn stover samples. Tukey’s statistical comparisons exhibited that there were significant differences on enzymatic hydrolysis among different combination of fungal enzymes and pretreated corn stover. The higher sugar yields were achieved by the enzymatic hydrolysis of dilute alkali pretreated corn stover.
Effect of Different Physico-Chemical Parameters on Production ofAmylase by Ba...IOSR Journals
The present study is concerned with the production of amylase by Bacillus species strain. In this
study 12 bacterial strains were isolated and screened for their α-amylase activity. These strains were
maintained on nutrient agar medium. Fermentation for the production of amylase was carried out in the enzyme
production medium (EPM). All the 12 strains were tested for amylase production. On the basis of maximum
amylase activity strain no.1 was selected for further studies. Different starch concentrations, 0.75,1.00,1.25%,
pH labels 6.5,7.0,7.5,8.0, aeration (RPM), 100,120,140, temperatures 250C,280C,370C, and 400C and inoculums
level 0.5%,1.0%, 1.5% and 2.0% were studied
Molecular and Bacteriological Examination of Cow Milk in Coliform MastitisIOSR Journals
In the present study, 20 samples of milk of cow, pasteurized milk were collected from the local market and were analyzed for microbial count and IMViC tests to determine the coliform load in the sample. Further, the presence of E. coli (KC795687) was confirmed by using PCR and 16srna sequencing. Majority of the milk samples of different origin were found to be contaminated by the coliform group of bacteria. The samples were found to be positive for E. coli by PCR analysis and 16srna sequencing. Pasteurized milk samples did not showed presence of E. coliby PCR, but they showed considerable count of bacterial growth by total plate count method. The results indicated that analyzed milk could contribute a potential risk for public health in the cases that it was consumed or used in the production of dairy products without being pasteurized or being subjected to a sufficient heat process. Moreover, PCR is less labor intensive, more rapid for bacterial identification and it further confirmed in 16srna sequencing.
Preservative potentials of crude bacteriocins produced by Lactobacillus tucce...iosrjce
IOSR Journal of Biotechnology and Biochemistry (IOSR-JBB) covers studies of the chemical processes in living organisms, structure and function of cellular components such as proteins, carbohydrates, lipids, nucleic acids and other biomolecules, chemical properties of important biological molecules, like proteins, in particular the chemistry of enzyme-catalyzed reactions, genetic code (DNA, RNA), protein synthesis, cell membrane transport, and signal transduction. IOSR-JBB is privileged to focus on a wide range of biotechnology as well as high quality articles on genetic engineering, cell and tissue culture technologies, genetics, microbiology, molecular biology, biochemistry, embryology, cell biology, chemical engineering, bioprocess engineering, information technology, biorobotics.
Proximate and Microbial Profile of Couscous Yoghurt Produced from Soya MilkIJEAB
This study investigated the effect of milk type and mixture ratio on the proximate composition and microbial profile counts of couscous yoghurt. Yoghurts were first made from cow milk (CM), soya milk (SM) and equal mixture of both types of milk at ratio 50:50. Couscous was then mixed with yoghurts from cow milk (CMCY); soya milk (SMCY) and cow-soya milk (CSCY) at ratios of 90:10, 80:20 and 70:30 (yoghurt: couscous), w/w for the three respectively. The experiment was designed based on 2 factors (milk type and mixing ratio) at 3 levels, each resulting in a total of 9 treatments. Cow milk yoghurt without couscous was used as the control. Proximate compositions were determined using standard methods. Total viable microbial counts of samples were also determined. There were significant differences (p<0.05) in the proximate composition and CSCY at ratio 70:30 had the highest crude protein. In addition, CMCY at ratio 90:10 recorded the highest mean value for fat, while SMCY at ratio 80:20 and 70:30 recorded the least mean value for fat. All the couscous yoghurt samples had total viable cell counts of (<9 log CFU) that are within the acceptable range according to Codex Standards. In conclusion, the study has shown that CSCY at 70:30 had the highest nutrient content. Moreover, the products were also found to have low levels of microbial profile.
IJERA (International journal of Engineering Research and Applications) is International online, ... peer reviewed journal. For more detail or submit your article, please visit www.ijera.com
IOSR Journal of Pharmacy and Biological Sciences(IOSR-JPBS) is an open access international journal that provides rapid publication (within a month) of articles in all areas of Pharmacy and Biological Science. The journal welcomes publications of high quality papers on theoretical developments and practical applications in Pharmacy and Biological Science. Original research papers, state-of-the-art reviews, and high quality technical notes are invited for publications.
Production of α-amylase using new strain of Bacillus polymyxa isolated from s...IOSR Journals
In this study, a new amylase producer strain was isolated from sweet potato tuber. This strain was able to grow at 37 °C and produce α-amylase in high quantity compared to other standard strain cultures. In the first part, cultivation in shake flask in standard medium was carried out to give complete information about the growth and production kinetics of this strain. The results clearly demonstrate that the isolated strain is able to production α-amylase in submerged culture with concentration up to 2050 kat/L after 20 h cultivation. Furthermore, medium optimization was carried out by changing the starch concentration and cell cultivation in medium of mixed carbon source (composed of starch and glucose of ratio 15:5 g/g) to enhance the production process and to increase the growth rate. The volumetric and specific α-amylase production in this optimized medium were 4550 kat/L and 1060 kat/g, respectively. Further improvement in enzyme production process was achieved by scaling up the process from shake flask to 3-L stirred tank bioreactor under non-oxygen limiting condition. The maximal volumetric and specific α-amylase productions in bioreactor batch culture were 5210 kat/L and 1095kat/g, respectively, after only 14 h cultivation
Campylobacter (curved rod in Greek) may have been discovered in the late nineteenth century (1886) by Theodor Escherich from an infant who died of cholera and called the disease “cholera infantum”
In the last 30 years, Campylobacter has been recognized as a leading pathogen causing diseases in both animals and humans and considered a zoonotic pathogen
Campylobacters (formerly Vibrio fetus) were first associated with diseases of cattle and sheep at the beginning of 20th century
Rice is the principal food crop for more than half of the
world's population. Rice, as a staple food, supports more
than three billion people and comprises 50%–80% of their
daily calorie intake [1]. Adverse environmental factors
such as excessive cold, heat, drought, and salinity stresses
result in a considerable yield loss of crop plants all over
the world. Plant adaptations to environmental stresses
depend on the activation of cascades of molecularnetworks involved in signal transduction, stress perception,
and expressions of stress‐related genes. These
abiotic stresses elicit complex cellular responses in the
plant system, resulting in the production of excessive
reactive oxygen species (ROS) such as hydrogen peroxide
(H2O2), hydroxyperoxyl (HO2·), superoxide (O2
−), and
singlet oxygen (1O2) radicals. To protect themselves from
adverse conditions, plants have evolved a number of
cellular defense mechanisms including antioxidants such
as ascorbate, glutathione, and tocopherols as well as
ROS‐detoxifying enzymes such as superoxide dismutases
(SODs), peroxidases, and catalases (CATs) [2,3].
“Microbiological Analysis Of Soy Milk Produced From Soybean”iosrjce
The soy milk was prepared using the soaked soybean seeds then soy milk was treated with Na2CO3
and NaHCO3 for the preservation. By spread plate method and streak plate method two bacteria Escherichia
spp and Streptococcus spp were isolated respectively .These bacteria were subjected to biochemical and
microbiological analysis. In Biochemical analysis IMVIC test was performed. Both the bacteria Escherichia spp
and Streptococcus spp are positive for Methyl red test and citrate utilization whereas both the bacteria are
negative for Voges-Proskauer test and for Indole production test Escherichia spp is positive and Streptococcus
spp is negative. In case of microbiological test Escherichia spp is gram negative and Streptococcus spp is gram
positive. Both these bacteria have catalase production ability
Submerged fermentation of laccase producing Streptomyces chartreusis using bo...IOSR Journals
Response surface methodology was engaged for the optimization of diverse nutritional and physical parameters for laccase production by Streptomyces chartreusis strain NBRC 12753 in the submerged fermentation process. Screening of production parameters was executed using Plackett–Burman design and the variables with statistically momentous effects on laccase production were recognized. Variables such as Cupric sulphate, Pyrogallol and Yeast extract were selected for further optimization studies using Box-Behnken design. The multiple regression coefficients (R2) had a value of 0.9606, indicating that the model could explain up to 96.06 % of the variability of the response. This methodology facilitated analysis of the experimental data to establish the optimum conditions for the process and understand the contribution of individual factors to evaluate the response under optimal conditions. Thus application of Box-Behnken approach appears to have potential usage in process application.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
2. 378 Z. Ahmed et al. / International Journal of Biological Macromolecules 59 (2013) 377–383
genome is available online [8,11,14]. Physicochemical properties
of the polymer produced L. kefiranofaciens ZW3 have been reported
in our previous research with some applicable functional attributes
[8,11]. The present study was aimed to coculture L. kefiranofaciens
ZW3 with non-EPS producing yoghurt strain, and the characteriza-
tion of resulted exopolysaccharides.
2. Materials and methods
2.1. Strains used
The strain L. kefiranofaciens ZW3 (L.k) was isolated from
Tibet Kefir; its chromosome and plasmid pWW1 and pWW2
sequences had been deposited in GenBank under accession num-
bers CP002764, CP002765, and CP002766 and had been used in
our previous studies [8,14]. The strains Streptococcus thermophilus
CICC6038 (S.t) and Lactobacillus bulgaricus CICC6032 (L.b) were
obtained from China Center of Industrial Culture Collection.
2.2. Media used
Milk whey used in liquid whey media was deproteinized by
adjusting skim milk to pH 4.6 with 2 N HCl, heating for 30 min at
100 ◦C, and filtering. The resulting supernatant was adjusted to pH
6.8 with 2 N NaOH, heated for 30 min at 100 ◦C, and filtered to obtain
deproteinized whey. Whey medium were prepared as described
by Yokoi et al. [15] with some modification. Supplemented whey
medium contained 100 ml of milk whey, 1 g lactose monohydrate,
0.5 g glucose, 0.5 g tryptone, 0.05 g cysteine monohydrochloride,
0.5 g sodium acetate, 0.1 ml Tween 80, 1 ml mineral solution, and 2 g
agar. The mineral solution was composed of 0.4 g/l of MgSO4·7H2O,
0.15 g/l of MnSO4·4H2O, 0.18 g/l of FeSO4·7H2O, and 0.1 g/l NaCl.
Skimmed milk was used to study coculturing behavior of L. kefi-
ranofaciens on viscosity of yoghurt when grown together with L.
bulgaricus and S. thermophilus.
2.3. Coculturing of L. kefiranofaciens ZW3 with yoghurt strains
and production of exopolysaccharide
To study coculturing behavior, L. kefiranofaciens ZW3 (EPS pro-
ducer) was cultured with traditional yoghurt starter culture i.e.
L. bulgaricus and S. thermophilus which were non EPS produc-
ing strains. EPS was produced by growing L. kefiranofaciens and
L. bulgaricus (L.k + L.b) (1:1), L. kefiranofaciens and S. thermophilus
(L.k + S.t) (1:1), and L. kefiranofaciens, L. bulgaricus and S. ther-
mophilus (L.k + L.b + S.t) (1:1:1). L.k + S.t, L.k + L.b and L.k + L.b + S.t
stand for cocultured EPSs produced by L. kefiranofaciens and S. ther-
mophilus, L. kefiranofaciens and L. bulgaricus, and L. kefiranofaciens,
L. bulgaricus and S. thermophilus, respectively.
The method used for isolation and purification of EPS was same
as described in our previous study [8].
2.4. Study of infrared (FT-IR) spectroscopy
The major structural groups of the purified EPS were
detected using Fourier-transformed infrared spectroscopy. For FTIR
spectrum of ZW3 EPS was obtained using KBr method. The polysac-
charide samples were pressed into KBr pellets at sample:KBr
ratio 1:100. The Fourier transform-infrared spectra were recorded
on a Bruker Vector 22 instrument (Germany) in the region of
4000–400 cm−1, at a resolution of 4 cm−1 and processed by Bruker
OPUS software.
2.5. Sugar composition analysis
For sugar composition determinations, polysaccharides were
hydrolyzed by treatment with 2MTFA (120 ◦C for 2 h). Analysis was
performed using a Varian GC/MS 4000 instrument (USA) equipped
with VF-5ms 30 m × 0.25 mm × 0.10 m column. Sugar identifica-
tion was done by comparison with reference sugars (l-rhamnose,
l-fructose, l-arabinose, d-xylose, d-mannose, d-galactose and d-
glucose). Detailed procedure of sample preparation and analysis
was same as described in our previous study [8].
2.6. Differential scanning calorimeter (DSC)
The thermal properties of EPS were analyzed using a differential
scanning calorimeter (DSC Model 141 SETARAM Scientific & Indus-
trial Equipment Co Ltd., France). The 4.2 mg of dried EPS sample
was placed in an aluminum pan. Then it was sealed and analyzed,
using empty pan as a reference, for determining the melting point
and enthalpy change. The heating rate was 10 ◦C/min from 20 to
300 ◦C.
2.7. Thermogram analysis (TGA)
Pyrolysis and combustion were carried out in Mettler Toledo
TGA/SDTA 851e thermal analyzer operating at atmospheric pres-
sure. The system was controlled by a compatible PC, which registers
the temperature measured by a thermocouple placed in the cru-
cible. The crucible was made of Al2O3. 10 mg of the EPS was
placed in a platinum crucible and heated at a linear heating rate
of 10 ◦C/min over a temperature range 25–1000 ◦C. The experi-
ments were performed separately in air and nitrogen atmosphere
at a flow rate of 50 ml/min. Prior to the experiment, TGA/SDTA unit
was calibrated for temperature reading using indium as melting
standard.
2.8. Scanning electron microscopy (SEM)
The surface morphology of the copolymers was investigated by
scanning electron microscopy (SEM, JEOL/EO, and model JSM-6380,
Japan) at an accelerating voltage of 10 KV147. Samples for scanning
electron microscopy (SEM) analysis were glued to aluminum stubs
and gold-sputtered, before SEM examination.
2.9. Atomic force micrograph (AFM) of ZW EPS
EPS solution (1 mg/ml) was prepared by adding some puri-
fied ZW3 EPS into double distilled H2O. The aqueous solution was
stirred for about 1 h at 50 ◦C in a sealed bottle under N2 stream so
that ZW3 EPS dissolved completely. After cooling to room tem-
perature, the solution was diluted to the final concentration of
0.01 mg/ml. About 5 l of diluted EPS solution was dropped on
the surface of a mica sample carrier, allowed to dry at room tem-
perature. Later, the AFM images were obtained by scanning probe
microscope (JEOL JSPM-5200, Japan) in tapping mode. The can-
tilever oscillated at its proper frequency (158 KHz) and the driven
amplitude was 0.430 V.
2.10. Yoghurt formation by coculturing L. kefiranofaciens with
yoghurt strains
Skimmed milk was used to study coculturing behavior of L.
kefiranofaciens on yoghurt viscosity, when grown together with L.
bulgaricus and S. thermophilus in equal proportions.
3. Z. Ahmed et al. / International Journal of Biological Macromolecules 59 (2013) 377–383 379
Fig. 1. Fourier-transformed infrared (FT-IR) spectrum of the cocultured exopolysac-
charides and the EPS produced by L. kefiranofaciens ZW3.
3. Results and discussion
3.1. FTIR analysis of co-cultured EPSs
After fermentation the cocultured EPSs was separated, purified
and characterized using FTIR. FTIR spectrum of resulted cocultured
EPSs is presented in comparative form in Fig. 1. In our previous
study, we have described the FTIR spectra of ZW3 polysaccharide
in detail [8]. It is depicted from the spectra (Fig. 1) that all the
cocultured EPSs had peaks ranging from 3395.07 to 589.13 cm−1.
The presence of relatively strong absorption peak at 1647.31 cm−1
is the characteristic IR absorption of polysaccharides [16] which
can be attributed to the bending vibration of O H [17]. The band
at 3395.07 cm−1 region was attributed to the stretching vibra-
tion of O H in the constituent sugar residues. The stretching at
2924.22 was associated with the stretching vibration of C H in
the sugar ring [3] while the broad stretch of C O C, C O at
1000–1200 cm−1 exhibited the presence of carbohydrates [21].
The signal at 1061 cm−1 was attributed to the stretch vibration
of C O and change angle vibration of O H [17]. The absorp-
tion at 1245 cm−1 revealed the presence of sulfate groups as S O
and C O S in ZW3, L.k and L.b, and L.k and S.t, while it was
absent in L.k, S.t and L.b polysaccharide similar to algal polysac-
charide. The stretching at 855.31 is indicating the presence of
primary and secondary sulfate groups. In addition, the absorption
at 890 cm−1 suggests the presence of an -anomeric configuration
[18]. The presence of unique stretching at 1558.07 corresponds to
the N H bending (amide group). The extra peak such as 753.21
and 589.13 can be attributed to glycoside linkage. All of this FTIR
data substantiate that coculturing technique is effective in pro-
ducing EPS along with some proteinaceous and sulfur containing
substances. This discovery is important and shows the coculturing
potential of these microorganisms for production of nutraceuti-
cal food products. There are also some extra peaks present in
some co-cultured EPSs which were absent in ZW3 polysaccha-
ride.
3.2. Sugar composition
GCMS analysis of cocultured EPS (Fig. 2) indicated that polysac-
charide produced by L. kefiranofaciens is gluco-galactan in nature
and one example of that is ZW3 polysaccharide produced by L.
kefiranofaciens ZW3 [8]. By GCMs analysis, it was revealed that
cocultured EPSs contained some additional sugars such as arab-
inose and xylose which were not present in EPS produced by
L. kefiranofaciens ZW3. However, when ZW3 strain accompanied,
either of the yoghurt strain or by both, additional hexose were
added up in resulted EPS. It is important to note that both of con-
ventional yoghurt strains appeared as non EPS producer, only L.
kefiranofaciens have the ability to produce EPS in the tested cocul-
turing conditions. The gluco-galactan nature of EPS suggests that
the EPS is a heteropolysaccharide and confirm the previous stud-
ies of Kanmani et al. [1] who reported that Streptococcus phocae
PI80 produce heteropolysaccharide EPS that composed of arab-
inose, fructose and galactose; whereas Lactococcus lactis subsp.
lactis contains fructose and rhamnose as sugar unit [5]. In our
previous studies, we have reported the L. plantarum KF5 which pro-
duces the EPS composed of mannose, glucose and galactose [19].
Xylose is often one of the predominant sugars in plant biomass
and mostly not present in bacterial polysaccharide [20] and in our
case all the cocultured EPSs had xylose in their sugar composition
and so the produced EPSs can be claimed as the new polysaccha-
ride.
Fig. 2. Gas chromatogram of alditol acetate derivative of hydrolyzed cocultured exopolysaccharides: 1, L.k + L.b; 2, L.k. + L.b + S.t; 3, L.k + S.t EPS; 4, ZW3 EPS produced by L.
kefiranofaciens ZW3.
4. 380 Z. Ahmed et al. / International Journal of Biological Macromolecules 59 (2013) 377–383
Table 1
Thermal properties of cocultured L. kefiranofaciens ZW3 exopolysaccharide (EPS) by
differential scanning calorimetry (DSC).
Sample name Peak
temperature (◦
C)
Enthalpy
(J/g)
ZW3 EPS 97.38 249.7
Xanthan gum 153.4 93.2
Guar gum 490.1 192.9
Locust gum 109.11 87.1
L. kefiranofaciens ZW3 + S.
thermophilus EPS
87.61 243.6
L. kefiranofaciens ZW3 + L.
bulgaricus EPS
90.59 247.3
L. kefiranofaciens ZW3 + L.
bulgaricus + S.
thermophilus EPS
95.18 239.8
3.3. Differential scanning calorimeter (DSC)
Along with other attributes, industrial application and commer-
cial utilization of polysaccharide are largely dependent upon its
thermal properties [1,21]. Differential scanning calorimetric (DSC)
analysis was performed in order to investigate the energy levels
and changes in enthalpy ( H) values of cocultured EPSs with heat
flow from 25 to 300 ◦C. DSC results are depicted in Table 1.
The peak temperature for ZW3 EPS was 97.38 ◦C and the
enthalpy change needed to melt 1 g of EPS was about 249.7 J. How-
ever, when EPSs were produced by coculturing the L. kefiranofaciens
with yoghurt strains, the produced cocultured EPSs showed differ-
ent thermal behavior. L.k + S.t, L.k + L.b, and L.k + S.t + L.b have peak
temperature of 87.61, 90.59 and 95.18 ◦C; enthalpy change need
to melt 1 g of EPS was 243.6, 247.3 and 239.8, respectively. The
peak melting temperature for reference material such as locust
gum, xanthan gum and guar gum was 109.11, 153.4 and 490.1,
respectively; the enthalpy change needed to melt 1 g of EPS was
87.1, 93.2 and 192.9, respectively (Table 1). All the cocultured EPS
have lower peak temperature and enthalpy change, as compared to
ZW3 exopolysaccharide and reference material. The values for peak
temperature and enthalpy changes are slightly lower as reported
by Kanmani et al. [1] for the EPS produced by S. phocae PI80 with
melting point of 120.09 ◦C and the enthalpy change needed to melt
1 g of EPS was about 404.6 J.
3.4. Thermogram analysis
Thermogravimetric analysis (TGA) is a simple analytical tech-
nique that measures the weight loss of a material as a function
of temperature [22]. In thermal analysis of EPS, heat is emitted
and absorbed which is accompanied by change in structure of
polymer and in melting of crystalline polymer [19]. The thermo
gravimetric analysis was carried out dynamically (weight loss
versus temperature) and the experimental results are presented
in Fig. 3. A degradation temperature (Td) 294.6 ◦C was deter-
mined for L.k + S.t EPS. An initial weight loss (10%) between 50
and 105 ◦C was attributed to moisture and alcohol content trapped
in the exopolysaccharide. The presence of the increased mois-
ture content and alcohol can be attributed to the presence of
high carboxyl groups. A dramatic weight loss (about 60%) occurs
between 273.38 and 294.96 ◦C. Complete weight loss of L.k + S.t
EPS occurs after 400 ◦C. In case L.k + L.b cocultured EPS, a degra-
dation temperature (Td) 326.44 ◦C was recorded. An initial weight
loss (8%) was between 30 and 95 ◦C and after that a dramatic loss
weight loss (45%) between 263.63 and 326.44 ◦C was observed;
however, the TGA curve was less steep sloped as compared to
L.k + S.t EPS at the same temperature. Complete weight loss of
L.k + L.b EPS occurs after 600 ◦C leading to conclusion that it is
more heat tolerable as compared to L.k + S.t EPS. In the third kind
Fig. 3. TG curves of cocultured exopolysaccharides. (A) L.k + S.t, (B) L.k + L.b, (C)
L.k + L.b + S.t EPS.
of cocultured EPS, i.e. L.k + S.t + L.b EPS, a degradation temperature
296.7 ◦C was observed. About 15% weight loss occurred when EPS
was exposed to temperature range of 30–92 ◦C. Like both of other
cocultured EPSs, major weight loss (50%) occurred between tem-
perature range of EPS 275.83–296.76 ◦C and TGA curve had steep
slope similar to L.k + S.t EPS. Complete weight loss of L.k + S.t + L.b
EPS occurs after 350 ◦C. In our previous study, we have reported
the TGA analysis of ZW3 and reference polysaccharide such as
xanthan gum and locust gum. In case of ZW3 EPS, a degradation
5. Z. Ahmed et al. / International Journal of Biological Macromolecules 59 (2013) 377–383 381
Fig. 4. Atomic force microscopy (AFM) of different cocultured EPSs. (A and B) L.k + S.t, (C and D) L.k + L.b, (E and F) L.k + L.b + S.t EPS.
temperature (Td) of 299.62 ◦C was determined from the TGA curve
for the polysaccharide ZW3 and about 18% weight loss occur
between temperature range of 40–90 ◦C. The onset of decomposi-
tion occurred at 261.4 ◦C and up to 299.62 ◦C the recorded mass loss
was 20%. ZW3 EPS was completely decomposed when temperature
approached beyond 600 ◦C. TG analysis of xanthan gum and locust
gum as reference material indicated a degradation temperature of
282.65 ◦C for xanthan gum, whereas for locust gum it was 278.46 ◦C.
From TGA analysis of cocultured EPSs, it is clear that all the
polysaccharides have different pattern of stability to the exposed
temperature.
3.5. SEM analysis
Scanning electron microscope is a useful tool to study the
surface morphology of polymer and also to predict its physical
properties [11,19,23]. There was significant difference in surface
morphology of the three cocultured polymer (Fig. 4). Surface of
L.k + S.t polymer at 600× is very smooth and is similar up to some
extent to surface of polysaccharide produced by L. kefiranofaciens
ZW3 [8]. At 1000×, it seems that polymer is made of long threads
which are very compact. A smooth surface is good prediction to use
the polymer for film making. At 1000×, the surface of the second
cocultured polymer, i.e. L.k + L.b, is significantly different from the
surface of L.k + S.t and seems to be made of thin sheets. At 6000×,
the surface L.k + L.b polymer is smooth with glittering properties.
Smoothness of the surface is less as compared to L.k + S.t poly-
mer. When examined at 1000×, the surface of the L.k + L.b + S.t EPS
is rough and is quite different from the L.k + S.t and L.k + L.b + S.t
polymer. The difference is even obvious when it is observed at
6000× which gives indication of very rough surface of the polymer.
From SEM scan it can be predicted that L.k + L.b and L.k + S.t poly-
mers were composed of homogeneous matrix, while L.k + L.b + S.t
was made of heterogeneous material. Homogenous consistency
of L.k + L.b and L.k + S.t polymers is indication of their structural
integrity which makes them a good choice to be used in polymer
film making [11]; whereas L.k + L.b + S.t may result in inferior film
formation due to its dull and rough appearance. KF5 EPS reported
6. 382 Z. Ahmed et al. / International Journal of Biological Macromolecules 59 (2013) 377–383
Fig. 5. SEM results of different cocultured EPSs. (A) and (B) at 1000× and 6000× of L.k + S.t; (C) and (D) at 1000× and 6000× of L.k + L.b; and (E) and (F) at 1000× and 6000×
of L.k + L.b + S.t EPS.
by Wang et al. [19] also had dull and porous surface, which made
it unfit for film making.
3.6. Atomic force micrograph (AFM) of ZW EPS
SEM has not sufficient vertical resolution to appreciate vari-
ations of the topography at the nanometer scale [24]. AFM
measurement was performed to analyze the surface roughness and
morphology of the polymer and a owing to its ability to measure
interaction forces in liquids at a pico- or nano-Newton level with
high vertical and lateral resolutions [11,25]. The AFM images of
cocultured EPSs are presented in Fig. 5. Size and arrangements of
the molecules of resulted three cocultured EPSs are significantly
different from each other. In case of L.k + S.t, maximum height of
the lump was 41.3 nm. The presence of long thread like lumps
make its quite different from other two cocultured EPSs, i.e. L.k + L.b
and L.k + L.b + S.t. If we ignore the thread like structure, the surface
of polymer looks like a film having uniform texture. The second
cocultured polymer L.k + L.b has lumps with maximum height of
65.5 nm. Most of the lumps are closely associated and have uni-
formly distribution with tight packaging. The third cocultured EPS,
L.k + L.b + S.t., has lump with maximum size 20 nm. Lumps with big
size are dispersed in patches; otherwise the polymer gives the look
of a uniform film with compact structure.
7. Z. Ahmed et al. / International Journal of Biological Macromolecules 59 (2013) 377–383 383
Fig. 6. The coculturing behavior of L. kefiranofaciens on viscosity of yoghurt when
grown together with L. bulgaricus and S. thermophilus.
3.7. Yoghurt formation by coculturing L. kefiranofaciens with
yoghurt strains
L. kefiranofaciens strain was grown together with L. bulgaricus
and S. thermophilus which were non EPS producing strain and effect
on viscosity was studied and depicted in Fig. 6. Controlled yoghurt
was also produced by traditional yoghurt strains i.e. L. bulgaricus
and S. thermophilus. It is clear from Fig. 6 that yoghurt produced
by coculturing with L. kefiranofaciens has higher viscosity as com-
pared to yoghurt made by only traditional yoghurt strains. So the
L. kefiranofaciens has good potential to be used in yoghurt indus-
try. Moreover, co-cultured yoghurt showed no syneresis at room
temperature kept up to 1 month. Preliminary sensory evaluation
of yoghurt was also done; it was liked by the most of the con-
sumer in its fresh mode or, when kept in refrigerator even up to
3 months. However, acceptability of yoghurt stored at room tem-
perature decreased with passage of time, mainly due to production
of off flavored (results not depicted here).
4. Conclusion
In this study, coculturing effect of L. kefiranofaciens ZW3 with
traditional yoghurt strain i.e. L. bulgaricus and S. thermophilus
was explored. Characterizations of cocultured polymers revealed
that these have different physiochemical properties than ZW3
exopolysaccharide produced exclusively by L. kefiranofaciens ZW3.
Gas chromatography revealed that cocultured EPS is a het-
eropolysaccharide and is quite different from ZW3 polysaccharide.
AFM and SEM also predicted that polymers have different sur-
face morphology and topography. Exopolysaccharide produced by
coculturing of L.k + L.b and L.k + S.t has a potential for making of
biopolymer films. Moreover, the coculturing can result in yoghurt
with enhanced viscosity and with delayed syneresis mechanism up
to 3 months.
Acknowledgment
Author is grateful to Higher Education Commission of Pakistan
for financial support.
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