Mega biodiversity of Nigerians flora and fauna which include microorganism could be conserved and served as alternative source for bakers yeast, the leavening agent in bread making. This study was conducted in attempt to exploit the potential of Saccharomyces cerevisiae strains isolated from two local beverages "burukutu" and "fura" and a tropical fruit shaddock as a leavening agent in bread making. The enrichment was carried out by fermenting the samples burukutu, fura and Shaddock juice in medium containing sterilized grape must at 30°C for 3 days followed by isolation of tentative yeasts at 30°C for 3 days. The samples tested showed the presence of yeasts and thirty 30 isolates from the three samples was selected for identification of S. cerevisiae strains through biochemical and physiological tests. Of the thirty yeast strains identified, 12 strains were chosen as bakers yeast due to their potential to tolerate ethanol concentration of up to 13 v v , grow at temperature of 30 - 45°C and low or no hydrogen sulphide production. They are able to flocculate intensively, grow at high stress levels and even showed better fermentative performance compared to commercial bakers yeast CY . These attributes thus indicate that the local beverages and fruits could be potential sources of indigenous S. cerevisiae strains for leavening agent in bread making and for other confectionary industries. Umeh, S. O | Okpalla, J. | Okafor, J. N. C. "Novel Sources of Saccharomyces Species as Leavening Agent in Bread Making" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-2 , February 2019, URL: https://www.ijtsrd.com/papers/ijtsrd21526.pdf
Paper URL: https://www.ijtsrd.com/biological-science/microbiology/21526/novel-sources-of-saccharomyces-species-as-leavening-agent-in-bread-making/umeh-s-o
Comparative Study of Production of Single Cell Protein from Different Agricul...ijtsrd
Single cell protein SCP also referred as microbial protein is defined as protein derived from cells of microorganisms such as yeast, fungi, algae, and bacteria, which are grown on various carbon sources for synthesis. The dried cells of microorganisms or the whole organism is harvested and consumed. In this work SCP was produced from different agricultural waste substrates like food and vegetable waste, rice husk, pulses husk, bagasse and wheat straw using Aspergillus niger. These substrates not only act as nutritive supplement but also ensure good waste management. Also, carbohydrate content of each sample was determined. For maximizing the yield of SCP, some factors were optimized. Various buffers were used like phosphate buffer, carbonate bicarbonate buffer and 0.1N NaOH. The sample that shows the best result for SCP was identified to be MCD and fruit and vegetable waste in 50 50 ratio and rice husk. In the future SCP could be produced to not only be used to produce protein but multiple products rich in carbohydrate, vitamins, lipids and other amino acids. Also yield could be increased by genetically modifying SCP organisms. Abhishikta Dasgupta | Jasmine Chughasrani "Comparative Study of Production of Single Cell Protein from Different Agricultural Waste Substrates using Aspergillus Niger" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-2 , February 2021, URL: https://www.ijtsrd.com/papers/ijtsrd38339.pdf Paper Url: https://www.ijtsrd.com/home-science/food-biotechnology/38339/comparative-study-of-production-of-single-cell-protein-from-different-agricultural-waste-substrates-using-aspergillus-niger/abhishikta-dasgupta
Proximate analysis of different fermented citrillus vulgaris productsAlexander Decker
This document summarizes a study on the fermentation of different cultivars of melon seeds using various strains of Bacillus subtilis. Proximate analyses were conducted on the fermented and unfermented seeds. Citrullus vulgaris seeds fermented with Bacillus subtilis from commercial ogiri had the highest protein and lowest fat contents. A sensory panel preferred the taste of fermented C. vulgaris seeds over the other cultivars. The study concluded that C. vulgaris seeds are the best raw material for producing the fermented food condiment ogiri and that the commercial ogiri strain of B. subtilis produces the highest quality product.
This document provides an introduction and literature review on the fermentation of melon seeds to produce ogiri, a condiment consumed in Nigeria. It discusses how fermentation is used to preserve foods and modify their quality and safety. It then focuses on ogiri, describing the traditional production process, microbial populations involved, and nutritional composition of melon seeds. The aims are to assess the microbes involved in melon seed fermentation and identify which microorganisms are associated with producing fermented melon seeds (ogiri).
Effect of Inoculum Sizes in Laboratory Fermentation of Daddawa Condiment from...Premier Publishers
Effect of Inoculums size in laboratory fermentation of daddawa from Glycine max (soya bean) and Hibiscus sabdariffa (roselle seeds) was carried out. Samples of soya bean and roselle seeds were fermented under laboratory conditions to produce condiment by using cultures of B. subtiilis, B. licheniformis and M. varians that were previously isolated from locally fermented daddawa. The isolate was prepared for various concentrations of 0.2, 0.5 and 0.8 respectively. The pH and temperature was recorded at twelve hour intervals. Fermentation has occurred in all the concentration of inoculum used as starter culture. Best fermentation with right organoleptic properties (aroma/flavor) was achieved in all the concentration used in the fermentation of Roselle seeds. The consortium of three isolates yielded best result in the laboratory fermentation of soya beans and roselle seeds.
Comparative assessment of lipids and physicochemical properties of african lo...Alexander Decker
This document summarizes a study that compared the lipid composition and physicochemical properties of oils extracted from the seeds of two Nigerian plants - Parkia biglobosa (African locust bean) and Vitellaria paradoxa (Shea nut). The seeds of both plants contained substantial amounts of crude oil (34% and 25% respectively). Analysis showed the oils had different properties, with the locust bean oil being liquid at room temperature while the Shea nut oil was semi-solid. Key findings included differences in their fatty acid profiles, saponification values, and concentrations of triacylglycerol. The study provides valuable information on the nutritional and industrial uses of oils from these important African plant seeds.
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on December 10, 2015 at RDMIC Bldg., Elliptical Rd. cor. Visayas Ave., DIliman, Quezon City
Hydrolysis of tuber peels and sorghum chaff by cellulolytic culture filtrat...Alexander Decker
This document summarizes a study on the production of cellulase enzymes by Aspergillus niger isolated from various agricultural waste materials. Six strains of A. niger isolated from tuber peels and sorghum chaff collected from dumpsites showed ability to produce cellulase. A. niger AC4 produced the largest zone of clearance on congo red plates and the highest cellulase activity of 240U/ml. Culture filtrates of A. niger AC4 had optimal temperature, pH and concentration for cellulase production. Hydrolysis experiments found that cellulase activity differed between cellulose sources and was highest from cassava peel at 240U/ml and lowest from sorghum chaff
This study compares malt quality parameters of finger millet and sorghum. The quality of malt consequently affects the quality of opaque beer produced. Certain parameters are analyzed before the malt is accepted for beer brewing. Grain samples of finger millet and sorghum were tested for germination energy before malting. The resultant malts were analyzed for moisture, diastatic power and free amino nitrogen. Finger millet achieved 100% germination while sorghum attained 99% germination in 3 days. After 5 days malting finger millet had higher moisture content (44%) than sorghum (48%). In terms of free amino nitrogen, finger millet had an average of 114.3 mg/L whilst sorghum had an average of 138.6 mg/L. Diastatic power for finger millet malt was lower (13.6 SDU/g) than that of sorghum malt (30.3 SDU/g). Finger millet has demonstrated a great potential to be used in the brewing of commercial opaque beer.
Comparative Study of Production of Single Cell Protein from Different Agricul...ijtsrd
Single cell protein SCP also referred as microbial protein is defined as protein derived from cells of microorganisms such as yeast, fungi, algae, and bacteria, which are grown on various carbon sources for synthesis. The dried cells of microorganisms or the whole organism is harvested and consumed. In this work SCP was produced from different agricultural waste substrates like food and vegetable waste, rice husk, pulses husk, bagasse and wheat straw using Aspergillus niger. These substrates not only act as nutritive supplement but also ensure good waste management. Also, carbohydrate content of each sample was determined. For maximizing the yield of SCP, some factors were optimized. Various buffers were used like phosphate buffer, carbonate bicarbonate buffer and 0.1N NaOH. The sample that shows the best result for SCP was identified to be MCD and fruit and vegetable waste in 50 50 ratio and rice husk. In the future SCP could be produced to not only be used to produce protein but multiple products rich in carbohydrate, vitamins, lipids and other amino acids. Also yield could be increased by genetically modifying SCP organisms. Abhishikta Dasgupta | Jasmine Chughasrani "Comparative Study of Production of Single Cell Protein from Different Agricultural Waste Substrates using Aspergillus Niger" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-2 , February 2021, URL: https://www.ijtsrd.com/papers/ijtsrd38339.pdf Paper Url: https://www.ijtsrd.com/home-science/food-biotechnology/38339/comparative-study-of-production-of-single-cell-protein-from-different-agricultural-waste-substrates-using-aspergillus-niger/abhishikta-dasgupta
Proximate analysis of different fermented citrillus vulgaris productsAlexander Decker
This document summarizes a study on the fermentation of different cultivars of melon seeds using various strains of Bacillus subtilis. Proximate analyses were conducted on the fermented and unfermented seeds. Citrullus vulgaris seeds fermented with Bacillus subtilis from commercial ogiri had the highest protein and lowest fat contents. A sensory panel preferred the taste of fermented C. vulgaris seeds over the other cultivars. The study concluded that C. vulgaris seeds are the best raw material for producing the fermented food condiment ogiri and that the commercial ogiri strain of B. subtilis produces the highest quality product.
This document provides an introduction and literature review on the fermentation of melon seeds to produce ogiri, a condiment consumed in Nigeria. It discusses how fermentation is used to preserve foods and modify their quality and safety. It then focuses on ogiri, describing the traditional production process, microbial populations involved, and nutritional composition of melon seeds. The aims are to assess the microbes involved in melon seed fermentation and identify which microorganisms are associated with producing fermented melon seeds (ogiri).
Effect of Inoculum Sizes in Laboratory Fermentation of Daddawa Condiment from...Premier Publishers
Effect of Inoculums size in laboratory fermentation of daddawa from Glycine max (soya bean) and Hibiscus sabdariffa (roselle seeds) was carried out. Samples of soya bean and roselle seeds were fermented under laboratory conditions to produce condiment by using cultures of B. subtiilis, B. licheniformis and M. varians that were previously isolated from locally fermented daddawa. The isolate was prepared for various concentrations of 0.2, 0.5 and 0.8 respectively. The pH and temperature was recorded at twelve hour intervals. Fermentation has occurred in all the concentration of inoculum used as starter culture. Best fermentation with right organoleptic properties (aroma/flavor) was achieved in all the concentration used in the fermentation of Roselle seeds. The consortium of three isolates yielded best result in the laboratory fermentation of soya beans and roselle seeds.
Comparative assessment of lipids and physicochemical properties of african lo...Alexander Decker
This document summarizes a study that compared the lipid composition and physicochemical properties of oils extracted from the seeds of two Nigerian plants - Parkia biglobosa (African locust bean) and Vitellaria paradoxa (Shea nut). The seeds of both plants contained substantial amounts of crude oil (34% and 25% respectively). Analysis showed the oils had different properties, with the locust bean oil being liquid at room temperature while the Shea nut oil was semi-solid. Key findings included differences in their fatty acid profiles, saponification values, and concentrations of triacylglycerol. The study provides valuable information on the nutritional and industrial uses of oils from these important African plant seeds.
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on December 10, 2015 at RDMIC Bldg., Elliptical Rd. cor. Visayas Ave., DIliman, Quezon City
Hydrolysis of tuber peels and sorghum chaff by cellulolytic culture filtrat...Alexander Decker
This document summarizes a study on the production of cellulase enzymes by Aspergillus niger isolated from various agricultural waste materials. Six strains of A. niger isolated from tuber peels and sorghum chaff collected from dumpsites showed ability to produce cellulase. A. niger AC4 produced the largest zone of clearance on congo red plates and the highest cellulase activity of 240U/ml. Culture filtrates of A. niger AC4 had optimal temperature, pH and concentration for cellulase production. Hydrolysis experiments found that cellulase activity differed between cellulose sources and was highest from cassava peel at 240U/ml and lowest from sorghum chaff
This study compares malt quality parameters of finger millet and sorghum. The quality of malt consequently affects the quality of opaque beer produced. Certain parameters are analyzed before the malt is accepted for beer brewing. Grain samples of finger millet and sorghum were tested for germination energy before malting. The resultant malts were analyzed for moisture, diastatic power and free amino nitrogen. Finger millet achieved 100% germination while sorghum attained 99% germination in 3 days. After 5 days malting finger millet had higher moisture content (44%) than sorghum (48%). In terms of free amino nitrogen, finger millet had an average of 114.3 mg/L whilst sorghum had an average of 138.6 mg/L. Diastatic power for finger millet malt was lower (13.6 SDU/g) than that of sorghum malt (30.3 SDU/g). Finger millet has demonstrated a great potential to be used in the brewing of commercial opaque beer.
1) The study evaluated different agricultural waste substrates for cultivating the oyster mushrooms Pleurotus platypus and Pleurotus eous.
2) Paddy straw, sorghum stem, varagu straw, and sugarcane trash were used as substrates to grow the mushrooms.
3) The mushrooms grown on paddy straw had the highest yield - 39.66% for P. platypus and 36.33% for P. eous. Paddy straw was determined to be the most suitable substrate for cultivating these oyster mushrooms.
This articles is based on information regarding how to produce microbial enzymes, methods of enzyme purification including sources and application of microbial enzymes.
Occurrence of Aflatoxin Levels in Harvest and Stored Groundnut Kernels in Kad...iosrjce
This document summarizes a study on the occurrence of aflatoxin levels in harvested and stored groundnut kernels in Kaduna State, Nigeria. The study found that both harvested and stored products had significantly higher numbers of samples containing Aspergillus flavus than Aspergillus parasiticus. Though only 9.02% of samples screened had aflatoxin levels above the recommended limit of 20ppb, the persistent detection of moulds and total aflatoxin could pose a health threat to human and animal consumers of groundnut products. While most samples from non-mechanized processors were within safety limits, the ability to detect low levels of aflatoxin means contamination could still enter the food chain
morphological and physiological variation of fusarium oxysporum f. sp. ciceri...IJEAB
Nine isolates of Fusarium oxysporum f. sp. ciceri infecting chickpea were collected from major chickpea growing areas of Bangladesh and their cultural, morphological, physiological and pathogenic characteristics were described. The isolates varied significantly in their cultural, morphological and physiological traits, i.e. colony color, shape, margin and texture; mycelial radial growth and spore production. Laboratory studies were conducted to study the effect of different culture media, pH and temperature levels on mycelial growth and sporulation of Fusarium oxysporum f. sp. ciceri. Mycelial radial growth and sporulation of F. oxysporum was maximum for all the isolates at 25°C after seven days of inoculation, which was reduced drastically below 15°C and above 35°C. No growth and sporulation was observed at 5 °C temperature for all the isolates. The most suitable pH level for growth and sporulation of the fungus was at pH 6.0. The fungus grew well on oat meal agar medium among seven culture media tested. No sporulation was observed on WA medium. The highest number of macro spores (3.27 x 105 ml-1) and micro spores (4.06 x 105 ml-1) were produced on PDA. Among the nine tested isolates, only one isolate (FOC-1) found to be highly virulent (HV) type on reaction on chickpea variety BARI Chola –1.
References:
Adeniyi et al 2011. mycoflora associated with fermentation of cocoa bean in n...deleadeniyi
This study investigated the mycoflora associated with cocoa bean fermentation over 7 days. Samples were taken from beans fermented for 1-7 days and inoculated on agar to isolate fungi. Three genera were isolated: Rhizopus, Neurospora, and Aspergillus. Aspergillus occurred most frequently after 5 days. Neurospora occurred only on day 2. Bean color changed from grey to dark brown with fermentation. pH decreased from 6.6 on day 1 to 5.6 on day 7. The 6-day fermentation period was determined to be optimal for development of color, pH, and mycoflora associated with high quality cocoa beans.
This document discusses microbial protein supplements (SCP) which are dried cells of microorganisms that can be used as dietary protein. It provides the average compositions of proteins, fats, nucleic acids and other components of common microorganisms used for SCP, including fungi, yeast, algae and bacteria. The document also briefly discusses immobilized enzyme systems and methods of enzyme immobilization such as entrapment, adsorption, ionic binding and cross-linking to restrict enzyme mobility.
The document appears to be a list of activities related to rearing various insects, microbes, and conducting visits for research purposes. It includes preparing pupation boxes and mating chambers, rearing insects like Zygogramma bicolorata and Corcyra cephalonica, collecting insects like Spodoptera litura and Helicoverpa armigera, preparing artificial diets, rearing predators like Cryptolaemus montrouzieri, preparing pathogens like NPV and various fungi, visiting laboratories and farms, mixing and preparing powder formulations, packaging preparations, inoculating various media, and surveying agricultural centers.
This document discusses single cell protein (SCP) as an alternative protein source. It provides information on the protein content and amino acid composition of various microorganisms used for SCP production, including yeasts, fungi, bacteria and algae. Key microorganisms discussed are spirulina, chlorella, and various yeasts and fungal species. The document also covers the history of SCP, advantages over conventional proteins, factors impacting usefulness for human consumption, production methods, and substrates used.
Presentation during the Bureau of Agricultural Research (BAR) 14th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on September 1, 2018 at Megatrade Hall 2, SM Megamall, Mandaluyong City
Economization of Datura Plant Using Planttissue Cultureiosrjce
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.
This document summarizes the traditional process of producing rice-based alcoholic beverages in Vietnam. It describes how rice is typically soaked, steamed, and inoculated with powdered starter cultures containing various molds and yeasts. The mixture then undergoes both solid-state and submerged fermentation processes to produce alcohol levels up to 15% ABV. Undistilled versions contain 7-10% ABV while distilled versions are around 50-60% ABV. Starters are produced by mixing rice or cassava flour with herbs and spices, incubating to allow fungal growth, and then drying. The document discusses the roles of microorganisms and raw materials involved in the fermentation process.
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on November 25, 2015 at RDMIC Bldg., Elliptical Rd. cor. Visayas Ave., DIliman, Quezon City
Isolation of protease producing microorganismBenittabenny
1. The document discusses isolating soil bacteria from the rhizosphere of ginger that can produce proteases and examining their staining characteristics.
2. Materials and methods included taking a soil sample, isolating 6 bacteria on agar plates, screening for protease production using milk agar, and performing gram staining.
3. Results showed that of the 6 isolated bacteria, 2 were gram positive cocci, 2 were gram positive staphylococci, 1 was gram negative rod, and 1 was gram positive rod. One bacterium produced a clear zone indicating protease production.
PRODUCTION OF PROTEASE BY ALKALOPHILIC BACILLUSSUBTILIS IN BIOREACTOR AND ITS...AM Publications
The current studies were aimed at to investigate role of pH, dissolved oxygen for production protease in bioreactor by alkalophilic bacterium and application of saw dust for its purification. The production of proteolytic enzyme by Bacillus subtilis IC-5 started as pH of medium falls to 9 and reached to maximum at pH 7 i.e., 4400 Uml-1 . Likewise dissolved oxygen decreased in the medium as the protease production progresses. Saw dust was successively utilized for partial purification of protease. The partial purification of protease increased the specific activity to5.3 fold. The optimum pH and temperature for purified activity was 11 and 700C, respectively. The purified enzyme was stable up to pH 12 and 80oC.
Studies on Lysine Accumulation in the Broth Culture of Bacillus Species using...ijtsrd
Lysine production in the broth culture of Bacillus species using carbohydrates as carbon source and seed meals as nitrogen source was investigated. Different carbohydrate and proteins seeds were sourced from an open market in Awka Anambra State South Eastern Nigeria and prepared in the laboratory using standard procedures. The carbohydrates carbon source and seed meals nitrogen source were added into Erlenmeyer flasks containing the basal medium and inoculated with different cultures of Bacillus subtilis PR13, B. subtilis PR9 and B. pumilus SS16. Maize hydrolysate recorded the highest reducing sugar 5.2mg ml , followed by sorghum 4.8mg ml and the least was recorded by sweet potato 2.1mg ml .The best carbon source for maximum lysine yield by B. subtilis PR13 was millet, while for B. subtilis PR9 and B. pumilus SS16 it was sorghum respectively. Maximum lysine production by B. subtilis PR13 was stimulated at a millet concentration of 6 , while enhanced lysine yield by B. subtilis PR9 and B. pumilus SS16 was observed at a sorghum concentration of 6 . The best nitrogen source for enhanced lysine yield by B. subtilis PR13 and B. pumilus SS16 was soyabean meal respectively, while for B. subtilis PR9 the best was peanut meal. Optimum lysine yield by B. subtilis PR13 and B. pumilus SS16 was observed at soyabean concentrations of 4 and 2 respectively, while maximum lysine accumulation by B. subtilis PR9 was observed at 4 . These findings indicate appreciable lysine production capability of Bacillus species when agricultural products are used as carbon and nitrogen sources. Okpalla J. | Ekwealor I. A. "Studies on Lysine Accumulation in the Broth Culture of Bacillus Species using Carbohydrates as Carbon Sources and Seed Meals as Nitrogen Sources" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-2 , February 2019, URL: https://www.ijtsrd.com/papers/ijtsrd21444.pdf
Paper URL: https://www.ijtsrd.com/biological-science/microbiology/21444/studies-on-lysine-accumulation-in-the-broth-culture-of-bacillus-species-using-carbohydrates-as-carbon-sources-and-seed-meals-as-nitrogen-sources/okpalla-j
This document summarizes information about chickpeas, including their history, cultivation, nutritional value, and major diseases. Key points:
- Chickpeas originated in the Fertile Crescent around 9,500 years ago and are now cultivated in over 50 countries. They are high in protein and nutrition.
- India is the world's largest producer of chickpeas. However, average yields are low at 25-30 quintals per hectare due to diseases, pests, and lack of modern farming techniques.
- Major diseases that impact chickpea production include dry root rot caused by the fungus Rhizoctonia bataticola, which is the most important and widespread soil-borne disease
1) The document describes research into using agricultural waste materials like apple pomace and peanut shells to enhance citric acid production through solid state fermentation (SSF) using fungal cultures.
2) Initial screening found that a co-culture of Aspergillus ornatus and Alternaria alternata produced the most citric acid (0.46 mg/mL) when grown on apple pomace.
3) Optimization experiments determined the maximum citric acid yield of 2.644 mg/mL was achieved with the co-culture on apple pomace medium at 50% moisture, pH 5, 25g substrate concentration, and 30°C incubation temperature after 48 hours.
This document describes the process for mass producing Trichogramma chilonis, a parasitoid wasp used as a biological control agent, using Corcyra cephalonica moths as a host. The process involves:
1) Producing Corcyra cephalonica moths by infesting sterilized sorghum grains with eggs in boxes and collecting emerging moths over 2 months.
2) Collecting Corcyra eggs daily and cleaning them through sieves.
3) Placing cleaned Corcyra eggs on cards and exposing them to UV light to prevent hatching.
4) Introducing Trichogramma parasitoid wasps to the cards containing
1) Fusarium oxysporum, isolated from mangrove sediments, was found to produce the immunosuppressant cyclosporine A (CyA) through solid state fermentation using wheat bran as a substrate.
2) Maximum CyA production of 176.83 mg/100g was achieved after 14 days of fermentation at pH 8. Wheat bran was the best substrate for both fungal growth and CyA production.
3) Ethyl acetate was determined to be the most effective solvent for CyA extraction, yielding 163.28 mg/100g. Purification was accomplished by column chromatography and structural identification was confirmed by FT-IR, 1H NMR and 13C NMR spectroscopy.
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on June 21, 2018 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
1) Five yeast species were isolated and identified from coffee waste collected in Ethiopia using morphological characterization and Biolog microstation analysis.
2) The identified species were Hanseiaspora valbyensis, Hyphopichia burtonii A, Rhodotorula hylophila, Rhodotrula aurantiaca A, and Pichia amenthionina var. menthionina.
3) The yeast species were further characterized based on their ability to assimilate and oxidize different carbon sources using Biolog microplate assays.
Public Health Implications of Locally Femented Milk (Nono) and Antibiotic Sus...IJLT EMAS
The study is to determine the PH and moisture content
of Nono sold in Port Harcourt , the prevalence of Pseudomonas
aeruginosa in Fura da nono and finally the antibiotic resistance
pattern of Pseudomonas aeruginosa isolated from the fermented
products. nono samples were purchased from Borikiri in
portharcourt township. A total of 20 samples were assessed to
determine their microbiological quality and to conduct antibiotic
susceptibility test. Moisture content and pH of the samples were
also assessed. Enumeration of the total viable bacterial count
(TVBC), Total coliform count (TCC) and Total Pseudomonal
count (TPC) were also assessed to determine the sanitary quality
of the product. The PH ranges between 2.99 to 3.89 while the
moisture content ranges between 80% to 88%. The result
obtained from the microbial culture indicated that a wide array
of microorganism were present in Fura da nono including species
of Bacilu, klebsiella, Pseudomonas Staphylococcus aureus,
Streptococcus, Lactobacillus and Escherichia coli.. The highest
TVBC, TCC and TPC were 9.8x103
cfu/ml, 10x103
cfu/ml and
9.7x103
cfu/ml respectively. Antibiotic susceptibility was
conducted using 12 broad spectrum antibiotics and compared
against a standard provided by the Clinical laboratory standard
institute (CLSI). Gentamycin, Ofloxacin and Levofloxacin
recorded 100% resistance , while Cotrimoxazole, Ciprofloxacin,
Vancomycin, Nitrofurantoin, Norfloxacin and Azithromycin
recorded 100% susceptibility as indicated by the complete clear
zone of inhibition.It was discovered that the absence of
regulatory agencies like National Agency for Food Drug
Administration and Control (NAFDAC) in the regulation of the
quality of the product was the cause of the high contamination,
since there were no quality control measures in its production
line .It was recommended that NAFDAC should provide a
standard operating procedure for local food producers and
should include them in their scope for regulation.
1) The study evaluated different agricultural waste substrates for cultivating the oyster mushrooms Pleurotus platypus and Pleurotus eous.
2) Paddy straw, sorghum stem, varagu straw, and sugarcane trash were used as substrates to grow the mushrooms.
3) The mushrooms grown on paddy straw had the highest yield - 39.66% for P. platypus and 36.33% for P. eous. Paddy straw was determined to be the most suitable substrate for cultivating these oyster mushrooms.
This articles is based on information regarding how to produce microbial enzymes, methods of enzyme purification including sources and application of microbial enzymes.
Occurrence of Aflatoxin Levels in Harvest and Stored Groundnut Kernels in Kad...iosrjce
This document summarizes a study on the occurrence of aflatoxin levels in harvested and stored groundnut kernels in Kaduna State, Nigeria. The study found that both harvested and stored products had significantly higher numbers of samples containing Aspergillus flavus than Aspergillus parasiticus. Though only 9.02% of samples screened had aflatoxin levels above the recommended limit of 20ppb, the persistent detection of moulds and total aflatoxin could pose a health threat to human and animal consumers of groundnut products. While most samples from non-mechanized processors were within safety limits, the ability to detect low levels of aflatoxin means contamination could still enter the food chain
morphological and physiological variation of fusarium oxysporum f. sp. ciceri...IJEAB
Nine isolates of Fusarium oxysporum f. sp. ciceri infecting chickpea were collected from major chickpea growing areas of Bangladesh and their cultural, morphological, physiological and pathogenic characteristics were described. The isolates varied significantly in their cultural, morphological and physiological traits, i.e. colony color, shape, margin and texture; mycelial radial growth and spore production. Laboratory studies were conducted to study the effect of different culture media, pH and temperature levels on mycelial growth and sporulation of Fusarium oxysporum f. sp. ciceri. Mycelial radial growth and sporulation of F. oxysporum was maximum for all the isolates at 25°C after seven days of inoculation, which was reduced drastically below 15°C and above 35°C. No growth and sporulation was observed at 5 °C temperature for all the isolates. The most suitable pH level for growth and sporulation of the fungus was at pH 6.0. The fungus grew well on oat meal agar medium among seven culture media tested. No sporulation was observed on WA medium. The highest number of macro spores (3.27 x 105 ml-1) and micro spores (4.06 x 105 ml-1) were produced on PDA. Among the nine tested isolates, only one isolate (FOC-1) found to be highly virulent (HV) type on reaction on chickpea variety BARI Chola –1.
References:
Adeniyi et al 2011. mycoflora associated with fermentation of cocoa bean in n...deleadeniyi
This study investigated the mycoflora associated with cocoa bean fermentation over 7 days. Samples were taken from beans fermented for 1-7 days and inoculated on agar to isolate fungi. Three genera were isolated: Rhizopus, Neurospora, and Aspergillus. Aspergillus occurred most frequently after 5 days. Neurospora occurred only on day 2. Bean color changed from grey to dark brown with fermentation. pH decreased from 6.6 on day 1 to 5.6 on day 7. The 6-day fermentation period was determined to be optimal for development of color, pH, and mycoflora associated with high quality cocoa beans.
This document discusses microbial protein supplements (SCP) which are dried cells of microorganisms that can be used as dietary protein. It provides the average compositions of proteins, fats, nucleic acids and other components of common microorganisms used for SCP, including fungi, yeast, algae and bacteria. The document also briefly discusses immobilized enzyme systems and methods of enzyme immobilization such as entrapment, adsorption, ionic binding and cross-linking to restrict enzyme mobility.
The document appears to be a list of activities related to rearing various insects, microbes, and conducting visits for research purposes. It includes preparing pupation boxes and mating chambers, rearing insects like Zygogramma bicolorata and Corcyra cephalonica, collecting insects like Spodoptera litura and Helicoverpa armigera, preparing artificial diets, rearing predators like Cryptolaemus montrouzieri, preparing pathogens like NPV and various fungi, visiting laboratories and farms, mixing and preparing powder formulations, packaging preparations, inoculating various media, and surveying agricultural centers.
This document discusses single cell protein (SCP) as an alternative protein source. It provides information on the protein content and amino acid composition of various microorganisms used for SCP production, including yeasts, fungi, bacteria and algae. Key microorganisms discussed are spirulina, chlorella, and various yeasts and fungal species. The document also covers the history of SCP, advantages over conventional proteins, factors impacting usefulness for human consumption, production methods, and substrates used.
Presentation during the Bureau of Agricultural Research (BAR) 14th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on September 1, 2018 at Megatrade Hall 2, SM Megamall, Mandaluyong City
Economization of Datura Plant Using Planttissue Cultureiosrjce
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.
This document summarizes the traditional process of producing rice-based alcoholic beverages in Vietnam. It describes how rice is typically soaked, steamed, and inoculated with powdered starter cultures containing various molds and yeasts. The mixture then undergoes both solid-state and submerged fermentation processes to produce alcohol levels up to 15% ABV. Undistilled versions contain 7-10% ABV while distilled versions are around 50-60% ABV. Starters are produced by mixing rice or cassava flour with herbs and spices, incubating to allow fungal growth, and then drying. The document discusses the roles of microorganisms and raw materials involved in the fermentation process.
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on November 25, 2015 at RDMIC Bldg., Elliptical Rd. cor. Visayas Ave., DIliman, Quezon City
Isolation of protease producing microorganismBenittabenny
1. The document discusses isolating soil bacteria from the rhizosphere of ginger that can produce proteases and examining their staining characteristics.
2. Materials and methods included taking a soil sample, isolating 6 bacteria on agar plates, screening for protease production using milk agar, and performing gram staining.
3. Results showed that of the 6 isolated bacteria, 2 were gram positive cocci, 2 were gram positive staphylococci, 1 was gram negative rod, and 1 was gram positive rod. One bacterium produced a clear zone indicating protease production.
PRODUCTION OF PROTEASE BY ALKALOPHILIC BACILLUSSUBTILIS IN BIOREACTOR AND ITS...AM Publications
The current studies were aimed at to investigate role of pH, dissolved oxygen for production protease in bioreactor by alkalophilic bacterium and application of saw dust for its purification. The production of proteolytic enzyme by Bacillus subtilis IC-5 started as pH of medium falls to 9 and reached to maximum at pH 7 i.e., 4400 Uml-1 . Likewise dissolved oxygen decreased in the medium as the protease production progresses. Saw dust was successively utilized for partial purification of protease. The partial purification of protease increased the specific activity to5.3 fold. The optimum pH and temperature for purified activity was 11 and 700C, respectively. The purified enzyme was stable up to pH 12 and 80oC.
Studies on Lysine Accumulation in the Broth Culture of Bacillus Species using...ijtsrd
Lysine production in the broth culture of Bacillus species using carbohydrates as carbon source and seed meals as nitrogen source was investigated. Different carbohydrate and proteins seeds were sourced from an open market in Awka Anambra State South Eastern Nigeria and prepared in the laboratory using standard procedures. The carbohydrates carbon source and seed meals nitrogen source were added into Erlenmeyer flasks containing the basal medium and inoculated with different cultures of Bacillus subtilis PR13, B. subtilis PR9 and B. pumilus SS16. Maize hydrolysate recorded the highest reducing sugar 5.2mg ml , followed by sorghum 4.8mg ml and the least was recorded by sweet potato 2.1mg ml .The best carbon source for maximum lysine yield by B. subtilis PR13 was millet, while for B. subtilis PR9 and B. pumilus SS16 it was sorghum respectively. Maximum lysine production by B. subtilis PR13 was stimulated at a millet concentration of 6 , while enhanced lysine yield by B. subtilis PR9 and B. pumilus SS16 was observed at a sorghum concentration of 6 . The best nitrogen source for enhanced lysine yield by B. subtilis PR13 and B. pumilus SS16 was soyabean meal respectively, while for B. subtilis PR9 the best was peanut meal. Optimum lysine yield by B. subtilis PR13 and B. pumilus SS16 was observed at soyabean concentrations of 4 and 2 respectively, while maximum lysine accumulation by B. subtilis PR9 was observed at 4 . These findings indicate appreciable lysine production capability of Bacillus species when agricultural products are used as carbon and nitrogen sources. Okpalla J. | Ekwealor I. A. "Studies on Lysine Accumulation in the Broth Culture of Bacillus Species using Carbohydrates as Carbon Sources and Seed Meals as Nitrogen Sources" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-2 , February 2019, URL: https://www.ijtsrd.com/papers/ijtsrd21444.pdf
Paper URL: https://www.ijtsrd.com/biological-science/microbiology/21444/studies-on-lysine-accumulation-in-the-broth-culture-of-bacillus-species-using-carbohydrates-as-carbon-sources-and-seed-meals-as-nitrogen-sources/okpalla-j
This document summarizes information about chickpeas, including their history, cultivation, nutritional value, and major diseases. Key points:
- Chickpeas originated in the Fertile Crescent around 9,500 years ago and are now cultivated in over 50 countries. They are high in protein and nutrition.
- India is the world's largest producer of chickpeas. However, average yields are low at 25-30 quintals per hectare due to diseases, pests, and lack of modern farming techniques.
- Major diseases that impact chickpea production include dry root rot caused by the fungus Rhizoctonia bataticola, which is the most important and widespread soil-borne disease
1) The document describes research into using agricultural waste materials like apple pomace and peanut shells to enhance citric acid production through solid state fermentation (SSF) using fungal cultures.
2) Initial screening found that a co-culture of Aspergillus ornatus and Alternaria alternata produced the most citric acid (0.46 mg/mL) when grown on apple pomace.
3) Optimization experiments determined the maximum citric acid yield of 2.644 mg/mL was achieved with the co-culture on apple pomace medium at 50% moisture, pH 5, 25g substrate concentration, and 30°C incubation temperature after 48 hours.
This document describes the process for mass producing Trichogramma chilonis, a parasitoid wasp used as a biological control agent, using Corcyra cephalonica moths as a host. The process involves:
1) Producing Corcyra cephalonica moths by infesting sterilized sorghum grains with eggs in boxes and collecting emerging moths over 2 months.
2) Collecting Corcyra eggs daily and cleaning them through sieves.
3) Placing cleaned Corcyra eggs on cards and exposing them to UV light to prevent hatching.
4) Introducing Trichogramma parasitoid wasps to the cards containing
1) Fusarium oxysporum, isolated from mangrove sediments, was found to produce the immunosuppressant cyclosporine A (CyA) through solid state fermentation using wheat bran as a substrate.
2) Maximum CyA production of 176.83 mg/100g was achieved after 14 days of fermentation at pH 8. Wheat bran was the best substrate for both fungal growth and CyA production.
3) Ethyl acetate was determined to be the most effective solvent for CyA extraction, yielding 163.28 mg/100g. Purification was accomplished by column chromatography and structural identification was confirmed by FT-IR, 1H NMR and 13C NMR spectroscopy.
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on June 21, 2018 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
1) Five yeast species were isolated and identified from coffee waste collected in Ethiopia using morphological characterization and Biolog microstation analysis.
2) The identified species were Hanseiaspora valbyensis, Hyphopichia burtonii A, Rhodotorula hylophila, Rhodotrula aurantiaca A, and Pichia amenthionina var. menthionina.
3) The yeast species were further characterized based on their ability to assimilate and oxidize different carbon sources using Biolog microplate assays.
Public Health Implications of Locally Femented Milk (Nono) and Antibiotic Sus...IJLT EMAS
The study is to determine the PH and moisture content
of Nono sold in Port Harcourt , the prevalence of Pseudomonas
aeruginosa in Fura da nono and finally the antibiotic resistance
pattern of Pseudomonas aeruginosa isolated from the fermented
products. nono samples were purchased from Borikiri in
portharcourt township. A total of 20 samples were assessed to
determine their microbiological quality and to conduct antibiotic
susceptibility test. Moisture content and pH of the samples were
also assessed. Enumeration of the total viable bacterial count
(TVBC), Total coliform count (TCC) and Total Pseudomonal
count (TPC) were also assessed to determine the sanitary quality
of the product. The PH ranges between 2.99 to 3.89 while the
moisture content ranges between 80% to 88%. The result
obtained from the microbial culture indicated that a wide array
of microorganism were present in Fura da nono including species
of Bacilu, klebsiella, Pseudomonas Staphylococcus aureus,
Streptococcus, Lactobacillus and Escherichia coli.. The highest
TVBC, TCC and TPC were 9.8x103
cfu/ml, 10x103
cfu/ml and
9.7x103
cfu/ml respectively. Antibiotic susceptibility was
conducted using 12 broad spectrum antibiotics and compared
against a standard provided by the Clinical laboratory standard
institute (CLSI). Gentamycin, Ofloxacin and Levofloxacin
recorded 100% resistance , while Cotrimoxazole, Ciprofloxacin,
Vancomycin, Nitrofurantoin, Norfloxacin and Azithromycin
recorded 100% susceptibility as indicated by the complete clear
zone of inhibition.It was discovered that the absence of
regulatory agencies like National Agency for Food Drug
Administration and Control (NAFDAC) in the regulation of the
quality of the product was the cause of the high contamination,
since there were no quality control measures in its production
line .It was recommended that NAFDAC should provide a
standard operating procedure for local food producers and
should include them in their scope for regulation.
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
The papers for publication in The International Journal of Engineering& Science are selected through rigorous peer reviews to ensure originality, timeliness, relevance, and readability.
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
The papers for publication in The International Journal of Engineering& Science are selected through rigorous peer reviews to ensure originality, timeliness, relevance, and readability.
Cassava Retting Water An Alternative Source for Industrial Cellulase EnzymeYogeshIJTSRD
Cassava fermentation is one of the teaming businesses in almost all the tribes of Nigeria. Among all the methods of cassava processing to food, fermentation is the most used. This produces foul smelling waste water that causes environmental pollution to man and animals. The retted cassava water was checked for cellulase enzyme activity to see if it can be a source of cellulase for used in food, paper, textile and other industries. The aim of this work is to seek a way of utilizing the waste water as source of enzymes as this will reduce the importation of these enzymes and make them available always. Cassava tubers were peeled, cut into cylindrical portions of about 3 5 cm and washed. Two hundred grams of the washed tubers were soaked in 5 liters of water and allowed to ret. The retting water was analyzed daily for titratable acidity, cyanide content, pH, cellulase activity and the microbial flora were isolated and identified. Results showed that titratable acidity rose from 0.20 to 2.76 mg g and cyanide content increased from 0.28 to 4.69 mg ml while pH fall from 7.2 – 6.0 tending acidic. Retting started on the 2nd day and complete retting was achieved on the 4th day. ß glucosidase activity rose from 0.05 to 8.0 µ mol, Filter paper activity increased from 0.06 to 7.5 µ mol and carboxyl methyl cellulase CMC activity increased from 0.05 to 7.7 µ mol. Ten organisms Aspergillus fumigatus, Rhizopus stolonifer, Bacillus subtilis, Candida utilis, Citrobacter sp, Enterobacter aerogenes, Lactobacillus coryneformis, Saccharomyces cerevisiae, Staphylococcus aureus, Streptococcus feacalis were isolated from the retting water. Daily increase in the enzyme activities showed that cassava retting when done in a large scale can yield large quantity of enzymes. This will reduce the importation of industrial enzymes and reduce the environmental pollution caused by the waste water. Umeh, S. O. | Nwiyi, I. U. | Dimejesi, S. A. | Ikele, M. O. | Ugwu, C. H. "Cassava Retting Water: An Alternative Source for Industrial Cellulase (Enzyme)" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-5 , August 2021, URL: https://www.ijtsrd.com/papers/ijtsrd43889.pdf Paper URL: https://www.ijtsrd.com/biological-science/microbiology/43889/cassava-retting-water-an-alternative-source-for-industrial-cellulase-enzyme/umeh-s-o
Microbiological and Physicochemical Properties of Wholegrain Millet Sourdough...Premier Publishers
This study enumerates the bacterial and fungal isolates responsible for the fermentation of millet sourdoughs, evaluates the antimicrobial safety of the sourdough starters and the quality of bread produced thereafter. The individual flours were spontaneously fermented in the ratio 1:1 (w/v) for 48 h. At the end of the fermentation, the microbial consortium of the sourdough meals obtained were determined and also screened for antagonistic activity against selected pathogens. All the sourdough starters revealed strong clearance zones against the selected food borne pathogens with values ranging from 5.00 to 16.1 mm. The proximate compositions of the breads were improved by the sourdough fermentation process compared with the raw flour. The moisture content of flour determined ranged from 7.48 to 11.20% while the protein, fat, ash, crude fibre and carbohydrate were 9.53 to 12.4%; 2.13 to 2.78%; 0.82 to 2.87%; 2.10 to 4.67% and 71.83 to 76.33% respectively. The carbohydrate content of the breads reduced with fermentation and ranged from 63.10% to 73.33% while the protein, ash, crude fibre and fat content increased and ranged from 11.57 to 15.31%; 2.39 to 3.08%; 1.76 to 3.62% and 7.15 to 12.32% respectively. The highest value for calcium 48.86 mg/100 g was exhibited by pearl millet bread. Sensory evaluation showed significant difference (P < 0.05) in the appearance, taste, colour, aroma and texture of the bread samples. The findings have suggested that indigenous wholegrain cereals could be employed for bread production, which has the potential to improve the nutritional profile and safety of cereal fermented foods which forms the bulk of the diet of rural dwellers in sub-Saharan Africa.
Enhancing the Nutritive Values of Agrowastes for Animal Feed Production Using...iosrjce
IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) multidisciplinary peer-reviewed Journal with reputable academics and experts as board member. IOSR-JESTFT is designed for the prompt publication of peer-reviewed articles in all areas of subject. The journal articles will be accessed freely online.
Low Cyanide High Protein Dry Fufu Powder Processed from Cassava using Starter...ijtsrd
Fufu, a processed food from cassava Manihot esculenta tubers is one of the staple foods consumed in Nigeria. Some methods of processing allow it to harbor high cyanide content in form of Hydrogen Cyanide HCN . Traditionally processed fufu are obtained as wet mash after fermentation. This research looks into processing dry fufu powder with little or no cyanide content as an improvement on fufu production. Traditional method of wet fufu production was employed to produce wet fufu mash. Low cyanide high protein dry fufu powder was produced from the wet mash. Microbial flora in the retting water were isolated, characterized and identified as Bacillus subtilis, Staphylococcus aureus, Klebsiella aerogenes, Enterobacter aerogenes, Pseudomonas aeruginosa, Escherichia coli, Lactobacillus coryneformis, Candida tropicalis, Saccharomyces cerevisiae, Aspergillus sp and Rhizopus sp. The isolates were tested for their ability to ret the tubers and four isolates retted the tubers completely. Two organisms Lactobacillus coryneformis and Saccharomyces cerevisiae were used as starter cultures to ret the tubers as single cultures and mixed cultures to produce wet fufu samples F1 Lactobacillus coryneformis alone, F2 Saccharomyces cerevisiae alone, and F3 mixture of Lactobacillus coryneformis and Saccharomyces cerevisiae . The three fufu mashes produced were each dried in the oven at 65oC for 72 hours. They were crushed to powder and sieved, and assessed for their protein and cyanide contents. The percentage crude protein contents were 9.43, 9.75 and 10.20 respectively and their cyanide contents were 0.028, 0.020 and 0.017mg g respectively. The samples were aseptically packaged in cellophane bags. They lasted for six months without loosing their organoleptic qualities. Sensory evaluation of the samples accepts all the samples with most preference to F3. Therefore to enable long time storage of fufu with low cyanide and improved protein contents, starter cultures can be used to ferment the tubers and the wet mash aseptically oven dried, crushed and sieved to fufu powder. Ohuche, J. C | Ajogwu, T. M. C. | Umeh, S. O. "Low Cyanide-High Protein Dry Fufu Powder Processed from Cassava using Starter Culture Isolated from the Fermenting Mash" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-4, August 2023, URL: https://www.ijtsrd.com/papers/ijtsrd59720.pdf Paper Url:https://www.ijtsrd.com/biological-science/microbiology/59720/low-cyanidehigh-protein-dry-fufu-powder-processed-from-cassava-using-starter-culture-isolated-from-the-fermenting-mash/ohuche-j-c
This document summarizes a study that isolated and identified bacteria and fungi associated with palm wine sold in Gboko Metropolis, Nigeria. Samples were collected from four locations and 11 total microbial isolates were obtained from Tarukpe joints, including 6 bacteria and 5 fungi. The rates of contamination were 42.9% for bacteria and 33.3% for fungi, likely due to poor handling and sanitation. Common isolates included Saccharomyces cerevisiae yeast and Lactobacillus, Bacillus, and Staphylococcus bacteria. The presence of S. cerevisiae aligned with previous reports. Overall, the study found microbial contamination of palm wine due to unsanitary collection and selling practices.
Isolation and Identification of Cassava Mill Effluents Utilizing Microorganis...ijtsrd
Liquid waste from cassava has continued to cause nuisance to the receiving environment due to its indiscriminate disposal thereby causing environmental health challenge. This study was carried out to ascertain microbial composition of cassava mill effluents from five plants in Awka, Anambra State, Nigeria. Cassava mill effluents CME were collected from five different cassava processing plants located in Anambra State and analyzed. The different samples were analyzed for heterotrophic bacteria and fungal count using the pour plate method. Discreet colonies of bacteria and fungi were picked with wire loop and streaked on the nutrient agar and sabouraud dextrose agar plates for identification. Microbiological and Biochemical tests were done for characterization of bacteria and microscopic examination for characterization and identification of fungi. The isolates that were identified were evaluated for the ability to utilize cassava effluents. The results of the heterotrophic bacterial and fungal counts showed that CME 1 had the highest heterotrophic bacterial and fungal count with the values of 11.05 x 102cfu ml and 5.10 x 102 cfu ml respectively while CME 5 had the lowest bacterial count with the value 8.05x102cfu mland CME 2 had the lowest fungal count of 3.50 x 102cfu ml. A total number of fifteen microorganisms were isolated from the five samples of cassava mill effluents eight bacterial isolates, four fungal isolates and three yeasts, namely, Corynebacteriummannihot, Aspergillus niger, Candida albicans, Staphylococcus aureus, Penicilliumsp, Saccharomyces cerevisiae, Bacillus sp, Geotrichumcandidum, Lactobacillus sp, Proteus sp, Aspergillusfumigatus, Escherichia coli, Pseudomonas sp, Pseudomonas aeruginosa, Aerococcussp. Thirteen microorganisms were isolated as cassava utilizers of which seven were bacteria, three were fungi and three were yeasts, namely, Corynebacteriummannihot, Aspergillus niger, Candida albicans, Pseudomonas sp, Penicilliumsp, Saccharomyces cerevisiae, Bacillus sp, Aspergillusfumigatus, Lactobacillus sp, Proteus sp, Escherichia coli, Pseudomonas aeruginosa. This study showed the presence of pathogens in CME and the ability of CME to harbour and grow microbes makes it a suitable prospective substrate for bioenergy production. Instead of indiscriminate disposal of the effluents, it should be channeled to proper use for economic growth. Chidubem-Nwachinemere, Ncheta Obianuju | Orji, Michael U. | Achugbu, Adaeze Nnedinma | Okoli, Uzoma O "Isolation and Identification of Cassava Mill Effluents Utilizing Microorganisms from Five Cassava Processing Plants in Anambra State" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-3 , June 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd56282.pdf Paper URL: https://www.ijtsrd.com.com/biological-science/microbiology/56282/isolation-and-identification-of-cassava-mill-effluents-utilizing-microorganisms-from-five-cas
Investigation in the use of a Yeast Specie Isolated from a Fermented Beverage...YogeshIJTSRD
1. The study investigated using a yeast strain from the fermented beverage "burukutu" to produce wine from mixed pawpaw and watermelon juice.
2. The must and wine were analyzed daily during fermentation, showing increases in pH, titratable acidity, and alcoholic content, along with decreases in specific gravity and reducing sugar content.
3. Sensory evaluation indicated the mixed fruit wine had slight potential compared to commercial samples. The results demonstrated that pawpaw and watermelon juice can be successfully used to produce wine, and using local yeast makes the wine more affordable and available.
Efficacy of Some Botanicals in the Control of Fungi Causing post harvest rot ...iosrjce
This study investigated the efficacy of botanical extracts in controlling fungi that cause post-harvest rot of yam in Atube market, Obudu, Nigeria. Four fungal pathogens were isolated from rotten yam samples: Aspergillus niger, Botryodiplodia theobromae, Aspergillus flavus, and Aspergillus fumigatus. Water and ethanol extracts of Daniellia oliveri, Moringa oleifera, and Parkia biglobosa leaves were tested against the fungi in vitro. The extracts inhibited fungal growth at concentrations of 10-50g/ml. Moringa oleifera water extract showed the highest inhibition of B. theobromae and
The document discusses isolating and characterizing exopolysaccharides produced by Aspergillus niger fungus. A. niger was isolated from soil and screened for polysaccharide production. It was grown in media containing different carbon sources and pH levels, and maximum polysaccharide production of 86.9 mg/100ml was achieved at pH 7 over 15 days. Chromatographic and colorimetric analysis was used to analyze the polysaccharides. Exopolysaccharides have various applications including use in foods, medicines, cosmetics and industrial products.
Production of alcohol by yeast isolated from apple, orange and bananaPremier Publishers
This document summarizes a study that isolated yeast from apple, orange, and banana fruits to determine their ability to produce alcohol at different glucose concentrations. Yeast was successfully isolated from the fruits and grown in culture. When fermented in media with varying glucose concentrations from 5-70g/L, the yeast produced differing amounts of biomass and alcohol. The yeast from apple produced the most biomass (0.38g/100mL) and alcohol (0.412g/100mL) at 70g/L glucose. Yeast from banana produced the highest alcohol (0.362g/100mL) at 70g/L glucose as well. Higher glucose concentrations generally resulted in greater yeast growth and alcohol production.
Microbiology academic papers and microbiology project topicsAndrew Eze
Browse through microbiology project topics and all microbiology academic research papers for students and researchers more at https://afribary.com/works/fields/natural-applied-sciences/sub-fields/microbiology
This document summarizes a study that isolated and identified yeast species involved in the fermentation of kocho and bulla, traditional Ethiopian foods made from enset. 300 samples of kocho and bulla were collected from different areas and stages of fermentation. Yeasts were isolated on potato dextrose agar and identified using morphological analysis and Biolog microplate tests. Seven yeast species were accurately identified, including Trichosporon beigelii and Candida zylandase. Identification of microorganisms involved in fermentation can help improve and standardize traditional processes to enhance food quality, quantity, and safety.
Insecticidal Activity of Stem Bark Extract of Lophira Alata Ekki Against Cowp...ijtsrd
Methanolic extract of Lophira alata was evaluated for its efficacy as contact and fumigant insecticides on cowpea bruchid, Callosobruchus maculatus in the laboratory at ambient tropical conditions of temperature and relative humidity. The plant powder tested was applied at rates 0.0 control , 2.0 g and 3.0 g 20 g of cowpea seeds either directly for contact with the insect pest or in plastic containers to assess its fumigant toxicity. Results of contact toxicity assay showed that powders of L. alata was effective against the adult C. maculatus causing 90 mortality 4.00 ± 0.57 within 2 days of application at 3.0 g 20 g of cowpea seeds as compared with 90 mortality 5.38 ± 0.50 recorded on day 4 of 2.0 g concentration application. The results of fumigant assays showed that L. alata had the highest insecticidal activity causing 95 mortality of C. maculatus within 4 days of application at rate 3.0 g 20g of cowpea seeds in contrast to 80 mortality recorded in 96 hrs of 2.0g concentration application. The phytochemical screening of the plant revealed alkaloids, saponins, glycosides, phytosterols, tannis, flavonoids and terpenoids while reducing sugar was absent. This study showed that the tested plant product is toxic to cowpea bruchid and the powders can be mixed with cowpea seeds to prevent hatching of the eggs thereby helping in their management. Ifelolu A. Remi-Esan | Olusola O. Bankole "Insecticidal Activity of Stem Bark Extract of Lophira Alata (Ekki) Against Cowpea Bruchid (Callosobruchus Maculatus)" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-4 , June 2020, URL: https://www.ijtsrd.com/papers/ijtsrd31207.pdf Paper Url :https://www.ijtsrd.com/biological-science/other/31207/insecticidal-activity-of-stem-bark-extract-of-lophira-alata-ekki-against-cowpea-bruchid-callosobruchus-maculatus/ifelolu-a-remiesan
Isolation and identification by pcr and analysis for probioticAlexander Decker
This document summarizes a study that isolated and characterized Lactobacillus bacteria from dairy products in Iraq. Ten Lactobacillus isolates were obtained from 88 dairy samples using conventional culturing and identified using PCR and biochemical tests. The isolates were tested for probiotic properties including growth at different pH levels and salt concentrations as well as antimicrobial activity against pathogens. The Lactobacillus isolates produced inhibitory substances with broad-spectrum antimicrobial activity against enteric pathogens, demonstrating their potential protective effects.
Isolation and identification by pcr and analysis for probioticAlexander Decker
This document summarizes a study that isolated and characterized Lactobacillus bacteria from dairy products in Iraq. Ten Lactobacillus isolates were obtained from 88 dairy samples using conventional culturing and identified using PCR and biochemical tests. The isolates were tested for probiotic properties including growth at different pH levels and salt concentrations as well as antimicrobial activity against pathogenic bacteria. The Lactobacillus isolates produced inhibitory substances with broad-spectrum antimicrobial activity against enteric pathogens, demonstrating their potential protective effects.
Similar to Novel Sources of Saccharomyces Species as Leavening Agent in Bread Making (20)
‘Six Sigma Technique’ A Journey Through its Implementationijtsrd
The manufacturing industries all over the world are facing tough challenges for growth, development and sustainability in today’s competitive environment. They have to achieve apex position by adapting with the global competitive environment by delivering goods and services at low cost, prime quality and better price to increase wealth and consumer satisfaction. Cost Management ensures profit, growth and sustainability of the business with implementation of Continuous Improvement Technique like Six Sigma. This leads to optimize Business performance. The method drives for customer satisfaction, low variation, reduction in waste and cycle time resulting into a competitive advantage over other industries which did not implement it. The main objective of this paper ‘Six Sigma Technique A Journey Through Its Implementation’ is to conceptualize the effectiveness of Six Sigma Technique through the journey of its implementation. Aditi Sunilkumar Ghosalkar "‘Six Sigma Technique’: A Journey Through its Implementation" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64546.pdf Paper Url: https://www.ijtsrd.com/other-scientific-research-area/other/64546/‘six-sigma-technique’-a-journey-through-its-implementation/aditi-sunilkumar-ghosalkar
Edge Computing in Space Enhancing Data Processing and Communication for Space...ijtsrd
Edge computing, a paradigm that involves processing data closer to its source, has gained significant attention for its potential to revolutionize data processing and communication in space missions. With the increasing complexity and data volume generated by modern space missions, traditional centralized computing approaches face challenges related to latency, bandwidth, and security. Edge computing in space, involving on board processing and analysis of data, offers promising solutions to these challenges. This paper explores the concept of edge computing in space, its benefits, applications, and future prospects in enhancing space missions. Manish Verma "Edge Computing in Space: Enhancing Data Processing and Communication for Space Missions" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64541.pdf Paper Url: https://www.ijtsrd.com/computer-science/artificial-intelligence/64541/edge-computing-in-space-enhancing-data-processing-and-communication-for-space-missions/manish-verma
Dynamics of Communal Politics in 21st Century India Challenges and Prospectsijtsrd
Communal politics in India has evolved through centuries, weaving a complex tapestry shaped by historical legacies, colonial influences, and contemporary socio political transformations. This research comprehensively examines the dynamics of communal politics in 21st century India, emphasizing its historical roots, socio political dynamics, economic implications, challenges, and prospects for mitigation. The historical perspective unravels the intricate interplay of religious identities and power dynamics from ancient civilizations to the impact of colonial rule, providing insights into the evolution of communalism. The socio political dynamics section delves into the contemporary manifestations, exploring the roles of identity politics, socio economic disparities, and globalization. The economic implications section highlights how communal politics intersects with economic issues, perpetuating disparities and influencing resource allocation. Challenges posed by communal politics are scrutinized, revealing multifaceted issues ranging from social fragmentation to threats against democratic values. The prospects for mitigation present a multifaceted approach, incorporating policy interventions, community engagement, and educational initiatives. The paper conducts a comparative analysis with international examples, identifying common patterns such as identity politics and economic disparities. It also examines unique challenges, emphasizing Indias diverse religious landscape, historical legacy, and secular framework. Lessons for effective strategies are drawn from international experiences, offering insights into inclusive policies, interfaith dialogue, media regulation, and global cooperation. By scrutinizing historical epochs, contemporary dynamics, economic implications, and international comparisons, this research provides a comprehensive understanding of communal politics in India. The proposed strategies for mitigation underscore the importance of a holistic approach to foster social harmony, inclusivity, and democratic values. Rose Hossain "Dynamics of Communal Politics in 21st Century India: Challenges and Prospects" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64528.pdf Paper Url: https://www.ijtsrd.com/humanities-and-the-arts/history/64528/dynamics-of-communal-politics-in-21st-century-india-challenges-and-prospects/rose-hossain
Assess Perspective and Knowledge of Healthcare Providers Towards Elehealth in...ijtsrd
Background and Objective Telehealth has become a well known tool for the delivery of health care in Saudi Arabia, and the perspective and knowledge of healthcare providers are influential in the implementation, adoption and advancement of the method. This systematic review was conducted to examine the current literature base regarding telehealth and the related healthcare professional perspective and knowledge in the Kingdom of Saudi Arabia. Materials and Methods This systematic review was conducted by searching 7 databases including, MEDLINE, CINHAL, Web of Science, Scopus, PubMed, PsycINFO, and ProQuest Central. Studies on healthcare practitioners telehealth knowledge and perspectives published in English in Saudi Arabia from 2000 to 2023 were included. Boland directed this comprehensive review. The researchers examined each connected study using the AXIS tool, which evaluates cross sectional systematic reviews. Narrative synthesis was used to summarise and convey the data. Results Out of 1840 search results, 10 studies were included. Positive outlook and limited knowledge among providers were seen across trials. Healthcare professionals like telehealth for its ability to improve quality, access, and delivery, save time and money, and be successful. Age, gender, occupation, and work experience also affect health workers knowledge. In Saudi Arabia, healthcare professionals face inadequate expert assistance, patient privacy, internet connection concerns, lack of training courses, lack of telehealth understanding, and high costs while performing telemedicine. Conclusions Healthcare practitioners telehealth perceptions and knowledge were examined in this systematic study. Its collection of concerned experts different personal attitudes and expertise would help enhance telehealths implementation in Saudi Arabia, develop its healthcare delivery alternative, and eliminate frequent problems. Badriah Mousa I Mulayhi | Dr. Jomin George | Judy Jenkins "Assess Perspective and Knowledge of Healthcare Providers Towards Elehealth in Saudi Arabia: A Systematic Review" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64535.pdf Paper Url: https://www.ijtsrd.com/medicine/other/64535/assess-perspective-and-knowledge-of-healthcare-providers-towards-elehealth-in-saudi-arabia-a-systematic-review/badriah-mousa-i-mulayhi
The Impact of Digital Media on the Decentralization of Power and the Erosion ...ijtsrd
The impact of digital media on the distribution of power and the weakening of traditional gatekeepers has gained considerable attention in recent years. The adoption of digital technologies and the internet has resulted in declining influence and power for traditional gatekeepers such as publishing houses and news organizations. Simultaneously, digital media has facilitated the emergence of new voices and players in the media industry. Digital medias impact on power decentralization and gatekeeper erosion is visible in several ways. One significant aspect is the democratization of information, which enables anyone with an internet connection to publish and share content globally, leading to citizen journalism and bypassing traditional gatekeepers. Another aspect is the disruption of conventional media industry business models, as traditional organizations struggle to adjust to the decrease in advertising revenue and the rise of digital platforms. Alternative business models, such as subscription models and crowdfunding, have become more prevalent, leading to the emergence of new players. Overall, the impact of digital media on the distribution of power and the weakening of traditional gatekeepers has brought about significant changes in the media landscape and the way information is shared. Further research is required to fully comprehend the implications of these changes and their impact on society. Dr. Kusum Lata "The Impact of Digital Media on the Decentralization of Power and the Erosion of Traditional Gatekeepers" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64544.pdf Paper Url: https://www.ijtsrd.com/humanities-and-the-arts/political-science/64544/the-impact-of-digital-media-on-the-decentralization-of-power-and-the-erosion-of-traditional-gatekeepers/dr-kusum-lata
Online Voices, Offline Impact Ambedkars Ideals and Socio Political Inclusion ...ijtsrd
This research investigates the nexus between online discussions on Dr. B.R. Ambedkars ideals and their impact on social inclusion among college students in Gurugram, Haryana. Surveying 240 students from 12 government colleges, findings indicate that 65 actively engage in online discussions, with 80 demonstrating moderate to high awareness of Ambedkars ideals. Statistically significant correlations reveal that higher online engagement correlates with increased awareness p 0.05 and perceived social inclusion. Variations across colleges and a notable effect of college type on perceived social inclusion highlight the influence of contextual factors. Furthermore, the intersectional analysis underscores nuanced differences based on gender, caste, and socio economic status. Dr. Kusum Lata "Online Voices, Offline Impact: Ambedkar's Ideals and Socio-Political Inclusion - A Study of Gurugram District" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64543.pdf Paper Url: https://www.ijtsrd.com/humanities-and-the-arts/political-science/64543/online-voices-offline-impact-ambedkars-ideals-and-sociopolitical-inclusion--a-study-of-gurugram-district/dr-kusum-lata
Problems and Challenges of Agro Entreprenurship A Studyijtsrd
Noting calls for contextualizing Agro entrepreneurs problems and challenges of the agro entrepreneurs and for greater attention to the Role of entrepreneurs in agro entrepreneurship research, we conduct a systematic literature review of extent research in agriculture entrepreneurship to overcome the study objectives of complications of agro entrepreneurs through various factors, Development of agriculture products is a key factor for the overall economic growth of agro entrepreneurs Agro Entrepreneurs produces firsthand large scale employment, utilizes the labor and natural resources, This research outlines the problems of Weather and Soil Erosions, Market price fluctuation, stimulates labor cost problems, reduces concentration of Price volatility, Dependency on Intermediaries, induces Limited Bargaining Power, and Storage and Transportation Costs. This paper mainly devoted to highlight Problems and challenges faced for the sustainable of Agro Entrepreneurs in India. Vinay Prasad B "Problems and Challenges of Agro Entreprenurship - A Study" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64540.pdf Paper Url: https://www.ijtsrd.com/other-scientific-research-area/other/64540/problems-and-challenges-of-agro-entreprenurship--a-study/vinay-prasad-b
Comparative Analysis of Total Corporate Disclosure of Selected IT Companies o...ijtsrd
Disclosure is a process through which a business enterprise communicates with external parties. A corporate disclosure is communication of financial and non financial information of the activities of a business enterprise to the interested entities. Corporate disclosure is done through publishing annual reports. So corporate disclosure through annual reports plays a vital role in the life of all the companies and provides valuable information to investors. The basic objectives of corporate disclosure is to give a true and fair view of companies to the parties related either directly or indirectly like owner, government, creditors, shareholders etc. in the companies act, provisions have been made about mandatory and voluntary disclosure. The IT sector in India is rapidly growing, the trend to invest in the IT sector is rising and employment opportunities in IT sectors are also increasing. Therefore the IT sector is expected to have fair, full and adequate disclosure of all information. Unfair and incomplete disclosure may adversely affect the entire economy. A research study on disclosure practices of IT companies could play an important role in this regard. Hence, the present research study has been done to study and review comparative analysis of total corporate disclosure of selected IT companies of India and to put forward overall findings and suggestions with a view to increase disclosure score of these companies. The researcher hopes that the present research study will be helpful to all selected Companies for improving level of corporate disclosure through annual reports as well as the government, creditors, investors, all business organizations and upcoming researcher for comparative analyses of level of corporate disclosure with special reference to selected IT companies. Dr. Vaibhavi D. Thaker "Comparative Analysis of Total Corporate Disclosure of Selected IT Companies of India" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64539.pdf Paper Url: https://www.ijtsrd.com/other-scientific-research-area/other/64539/comparative-analysis-of-total-corporate-disclosure-of-selected-it-companies-of-india/dr-vaibhavi-d-thaker
The Impact of Educational Background and Professional Training on Human Right...ijtsrd
This study investigated the impact of educational background and professional training on human rights awareness among secondary school teachers in the Marathwada region of Maharashtra, India. The key findings reveal that higher levels of education, particularly a master’s degree, and fields of study related to education, humanities, or social sciences are associated with greater human rights awareness among teachers. Additionally, both pre service teacher training and in service professional development programs focused on human rights education significantly enhance teacher’s knowledge, skills, and competencies in promoting human rights principles in their classrooms. Baig Ameer Bee Mirza Abdul Aziz | Dr. Syed Azaz Ali Amjad Ali "The Impact of Educational Background and Professional Training on Human Rights Awareness among Secondary School Teachers" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64529.pdf Paper Url: https://www.ijtsrd.com/humanities-and-the-arts/education/64529/the-impact-of-educational-background-and-professional-training-on-human-rights-awareness-among-secondary-school-teachers/baig-ameer-bee-mirza-abdul-aziz
A Study on the Effective Teaching Learning Process in English Curriculum at t...ijtsrd
“One Language sets you in a corridor for life. Two languages open every door along the way” Frank Smith English as a foreign language or as a second language has been ruling in India since the period of Lord Macaulay. But the question is how much we teach or learn English properly in our culture. Is there any scope to use English as a language rather than a subject How much we learn or teach English without any interference of mother language specially in the classroom teaching learning scenario in West Bengal By considering all these issues the researcher has attempted in this article to focus on the effective teaching learning process comparing to other traditional strategies in the field of English curriculum at the secondary level to investigate whether they fulfill the present teaching learning requirements or not by examining the validity of the present curriculum of English. The purpose of this study is to focus on the effectiveness of the systematic, scientific, sequential and logical transaction of the course between the teachers and the learners in the perspective of the 5Es programme that is engage, explore, explain, extend and evaluate. Sanchali Mondal | Santinath Sarkar "A Study on the Effective Teaching Learning Process in English Curriculum at the Secondary Level of West Bengal" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd62412.pdf Paper Url: https://www.ijtsrd.com/humanities-and-the-arts/education/62412/a-study-on-the-effective-teaching-learning-process-in-english-curriculum-at-the-secondary-level-of-west-bengal/sanchali-mondal
The Role of Mentoring and Its Influence on the Effectiveness of the Teaching ...ijtsrd
This paper reports on a study which was conducted to investigate the role of mentoring and its influence on the effectiveness of the teaching of Physics in secondary schools in the South West Region of Cameroon. The study adopted the convergent parallel mixed methods design, focusing on respondents in secondary schools in the South West Region of Cameroon. Both quantitative and qualitative data were collected, analysed separately, and the results were compared to see if the findings confirm or disconfirm each other. The quantitative analysis found that majority of the respondents 72 of Physics teachers affirmed that they had more experienced colleagues as mentors to help build their confidence, improve their teaching, and help them improve their effectiveness and efficiency in guiding learners’ achievements. Only 28 of the respondents disagreed with these statements. With majority respondents 72 agreeing with the statements, it implies that in most secondary schools, experienced Physics teachers act as mentors to build teachers’ confidence in teaching and improving students’ learning. The interview qualitative data analysis summarized how secondary school Principals use meetings with mentors and mentees to promote mentorship in the school milieu. This has helped strengthen teachers’ classroom practices in secondary schools in the South West Region of Cameroon. With the results confirming each other, the study recommends that mentoring should focus on helping teachers employ social interactions and instructional practices feedback and clarity in teaching that have direct measurable impact on students’ learning achievements. Andrew Ngeim Sumba | Frederick Ebot Ashu | Peter Agborbechem Tambi "The Role of Mentoring and Its Influence on the Effectiveness of the Teaching of Physics in Secondary Schools in the South West Region of Cameroon" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64524.pdf Paper Url: https://www.ijtsrd.com/management/management-development/64524/the-role-of-mentoring-and-its-influence-on-the-effectiveness-of-the-teaching-of-physics-in-secondary-schools-in-the-south-west-region-of-cameroon/andrew-ngeim-sumba
Design Simulation and Hardware Construction of an Arduino Microcontroller Bas...ijtsrd
This study primarily focuses on the design of a high side buck converter using an Arduino microcontroller. The converter is specifically intended for use in DC DC applications, particularly in standalone solar PV systems where the PV output voltage exceeds the load or battery voltage. To evaluate the performance of the converter, simulation experiments are conducted using Proteus Software. These simulations provide insights into the input and output voltages, currents, powers, and efficiency under different state of charge SoC conditions of a 12V,70Ah rechargeable lead acid battery. Additionally, the hardware design of the converter is implemented, and practical data is collected through operation, monitoring, and recording. By comparing the simulation results with the practical results, the efficiency and performance of the designed converter are assessed. The findings indicate that while the buck converter is suitable for practical use in standalone PV systems, its efficiency is compromised due to a lower output current. Chan Myae Aung | Dr. Ei Mon "Design Simulation and Hardware Construction of an Arduino-Microcontroller Based DC-DC High-Side Buck Converter for Standalone PV System" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64518.pdf Paper Url: https://www.ijtsrd.com/engineering/mechanical-engineering/64518/design-simulation-and-hardware-construction-of-an-arduinomicrocontroller-based-dcdc-highside-buck-converter-for-standalone-pv-system/chan-myae-aung
Sustainable Energy by Paul A. Adekunte | Matthew N. O. Sadiku | Janet O. Sadikuijtsrd
Energy becomes sustainable if it meets the needs of the present without compromising the ability of future generations to meet their own needs. Some of the definitions of sustainable energy include the considerations of environmental aspects such as greenhouse gas emissions, social, and economic aspects such as energy poverty. Generally far more sustainable than fossil fuel are renewable energy sources such as wind, hydroelectric power, solar, and geothermal energy sources. Worthy of note is that some renewable energy projects, like the clearing of forests to produce biofuels, can cause severe environmental damage. The sustainability of nuclear power which is a low carbon source is highly debated because of concerns about radioactive waste, nuclear proliferation, and accidents. The switching from coal to natural gas has environmental benefits, including a lower climate impact, but could lead to delay in switching to more sustainable options. “Carbon capture and storage” can be built into power plants to remove the carbon dioxide CO2 emissions, but this technology is expensive and has rarely been implemented. Leading non renewable energy sources around the world is fossil fuels, coal, petroleum, and natural gas. Nuclear energy is usually considered another non renewable energy source, although nuclear energy itself is a renewable energy source, but the material used in nuclear power plants is not. The paper addresses the issue of sustainable energy, its attendant benefits to the future generation, and humanity in general. Paul A. Adekunte | Matthew N. O. Sadiku | Janet O. Sadiku "Sustainable Energy" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64534.pdf Paper Url: https://www.ijtsrd.com/engineering/electrical-engineering/64534/sustainable-energy/paul-a-adekunte
Concepts for Sudan Survey Act Implementations Executive Regulations and Stand...ijtsrd
This paper aims to outline the executive regulations, survey standards, and specifications required for the implementation of the Sudan Survey Act, and for regulating and organizing all surveying work activities in Sudan. The act has been discussed for more than 5 years. The Land Survey Act was initiated by the Sudan Survey Authority and all official legislations were headed by the Sudan Ministry of Justice till it was issued in 2022. The paper presents conceptual guidelines to be used for the Survey Act implementation and to regulate the survey work practice, standardizing the field surveys, processing, quality control, procedures, and the processes related to survey work carried out by the stakeholders and relevant authorities in Sudan. The conceptual guidelines are meant to improve the quality and harmonization of geospatial data and to aid decision making processes as well as geospatial information systems. The established comprehensive executive regulations will govern and regulate the implementation of the Sudan Survey Geomatics Act in all surveying and mapping practices undertaken by the Sudan Survey Authority SSA and state local survey departments for public or private sector organizations. The targeted standards and specifications include the reference frame, projection, coordinate systems, and the guidelines and specifications that must be followed in the field of survey work, processes, and mapping products. In the last few decades, there has been a growing awareness of the importance of geomatics activities and measurements on the Earths surface in space and time, together with observing and mapping the changes. In such cases, data must be captured promptly, standardized, and obtained with more accuracy and specified in much detail. The paper will also highlight the current situation in Sudan, the degree to which survey standards are used, the problems encountered, and the errors that arise from not using the standards and survey specifications. Kamal A. A. Sami "Concepts for Sudan Survey Act Implementations - Executive Regulations and Standards" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd63484.pdf Paper Url: https://www.ijtsrd.com/engineering/civil-engineering/63484/concepts-for-sudan-survey-act-implementations--executive-regulations-and-standards/kamal-a-a-sami
Towards the Implementation of the Sudan Interpolated Geoid Model Khartoum Sta...ijtsrd
The discussions between ellipsoid and geoid have invoked many researchers during the recent decades, especially during the GNSS technology era, which had witnessed a great deal of development but still geoid undulation requires more investigations. To figure out a solution for Sudans local geoid, this research has tried to intake the possibility of determining the geoid model by following two approaches, gravimetric and geometrical geoid model determination, by making use of GNSS leveling benchmarks at Khartoum state. The Benchmarks are well distributed in the study area, in which, the horizontal coordinates and the height above the ellipsoid have been observed by GNSS while orthometric heights were carried out using precise leveling. The Global Geopotential Model GGM represented in EGM2008 has been exploited to figure out the geoid undulation at the benchmarks in the study area. This is followed by a fitting process, that has been done to suit the geoid undulation data which has been computed using GNSS leveling data and geoid undulation inspired by the EGM2008. Two geoid surfaces were created after the fitting process to ensure that they are identical and both of them could be counted for getting the same geoid undulation with an acceptable accuracy. In this respect, statistical operation played an important role in ensuring the consistency and integrity of the model by applying cross validation techniques splitting the data into training and testing datasets for building the geoid model and testing its eligibility. The geometrical solution for geoid undulation computation has been utilized by applying straightforward equations that facilitate the calculation of the geoid undulation directly through applying statistical techniques for the GNSS leveling data of the study area to get the common equation parameters values that could be utilized to calculate geoid undulation of any position in the study area within the claimed accuracy. Both systems were checked and proved eligible to be used within the study area with acceptable accuracy which may contribute to solving the geoid undulation problem in the Khartoum area, and be further generalized to determine the geoid model over the entire country, and this could be considered in the future, for regional and continental geoid model. Ahmed M. A. Mohammed. | Kamal A. A. Sami "Towards the Implementation of the Sudan Interpolated Geoid Model (Khartoum State Case Study)" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd63483.pdf Paper Url: https://www.ijtsrd.com/engineering/civil-engineering/63483/towards-the-implementation-of-the-sudan-interpolated-geoid-model-khartoum-state-case-study/ahmed-m-a-mohammed
Activating Geospatial Information for Sudans Sustainable Investment Mapijtsrd
Sudan is witnessing an acceleration in the processes of development and transformation in the performance of government institutions to raise the productivity and investment efficiency of the government sector. The development plans and investment opportunities have focused on achieving national goals in various sectors. This paper aims to illuminate the path to the future and provide geospatial data and information to develop the investment climate and environment for all sized businesses, and to bridge the development gap between the Sudan states. The Sudan Survey Authority SSA is the main advisor to the Sudan Government in conducting surveying, mappings, designing, and developing systems related to geospatial data and information. In recent years, SSA made a strategic partnership with the Ministry of Investment to activate Geospatial Information for Sudans Sustainable Investment and in particular, for the preparation and implementation of the Sudan investment map, based on the directives and objectives of the Ministry of Investment MI in Sudan. This paper comes within the framework of activating the efforts of the Ministry of Investment to develop technical investment services by applying techniques adopted by the Ministry and its strategic partners for advancing investment processes in the country. Kamal A. A. Sami "Activating Geospatial Information for Sudan's Sustainable Investment Map" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd63482.pdf Paper Url: https://www.ijtsrd.com/engineering/information-technology/63482/activating-geospatial-information-for-sudans-sustainable-investment-map/kamal-a-a-sami
Educational Unity Embracing Diversity for a Stronger Societyijtsrd
In a rapidly changing global landscape, the importance of education as a unifying force cannot be overstated. This paper explores the crucial role of educational unity in fostering a stronger and more inclusive society through the embrace of diversity. By examining the benefits of diverse learning environments, the paper aims to highlight the positive impact on societal strength. The discussion encompasses various dimensions, from curriculum design to classroom dynamics, and emphasizes the need for educational institutions to become catalysts for unity in diversity. It highlights the need for a paradigm shift in educational policies, curricula, and pedagogical approaches to ensure that they are reflective of the diverse fabric of society. This paper also addresses the challenges associated with implementing inclusive educational practices and offers practical strategies for overcoming barriers. It advocates for collaborative efforts between educational institutions, policymakers, and communities to create a supportive ecosystem that promotes diversity and unity. Mr. Amit Adhikari | Madhumita Teli | Gopal Adhikari "Educational Unity: Embracing Diversity for a Stronger Society" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64525.pdf Paper Url: https://www.ijtsrd.com/humanities-and-the-arts/education/64525/educational-unity-embracing-diversity-for-a-stronger-society/mr-amit-adhikari
Integration of Indian Indigenous Knowledge System in Management Prospects and...ijtsrd
The diversity of indigenous knowledge systems in India is vast and can vary significantly between different communities and regions. Preserving and respecting these knowledge systems is crucial for maintaining cultural heritage, promoting sustainable practices, and fostering cross cultural understanding. In this paper, an overview of the prospects and challenges associated with incorporating Indian indigenous knowledge into management is explored. It is found that IIKS helps in management in many areas like sustainable development, tourism, food security, natural resource management, cultural preservation and innovation, etc. However, IIKS integration with management faces some challenges in the form of a lack of documentation, cultural sensitivity, language barriers legal framework, etc. Savita Lathwal "Integration of Indian Indigenous Knowledge System in Management: Prospects and Challenges" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd63500.pdf Paper Url: https://www.ijtsrd.com/management/accounting-and-finance/63500/integration-of-indian-indigenous-knowledge-system-in-management-prospects-and-challenges/savita-lathwal
DeepMask Transforming Face Mask Identification for Better Pandemic Control in...ijtsrd
The COVID 19 pandemic has highlighted the crucial need of preventive measures, with widespread use of face masks being a key method for slowing the viruss spread. This research investigates face mask identification using deep learning as a technological solution to be reducing the risk of coronavirus transmission. The proposed method uses state of the art convolutional neural networks CNNs and transfer learning to automatically recognize persons who are not wearing masks in a variety of circumstances. We discuss how this strategy improves public health and safety by providing an efficient manner of enforcing mask wearing standards. The report also discusses the obstacles, ethical concerns, and prospective applications of face mask detection systems in the ongoing fight against the pandemic. Dilip Kumar Sharma | Aaditya Yadav "DeepMask: Transforming Face Mask Identification for Better Pandemic Control in the COVID-19 Era" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd64522.pdf Paper Url: https://www.ijtsrd.com/engineering/electronics-and-communication-engineering/64522/deepmask-transforming-face-mask-identification-for-better-pandemic-control-in-the-covid19-era/dilip-kumar-sharma
Streamlining Data Collection eCRF Design and Machine Learningijtsrd
Efficient and accurate data collection is paramount in clinical trials, and the design of Electronic Case Report Forms eCRFs plays a pivotal role in streamlining this process. This paper explores the integration of machine learning techniques in the design and implementation of eCRFs to enhance data collection efficiency. We delve into the synergies between eCRF design principles and machine learning algorithms, aiming to optimize data quality, reduce errors, and expedite the overall data collection process. The application of machine learning in eCRF design brings forth innovative approaches to data validation, anomaly detection, and real time adaptability. This paper discusses the benefits, challenges, and future prospects of leveraging machine learning in eCRF design for streamlined and advanced data collection in clinical trials. Dhanalakshmi D | Vijaya Lakshmi Kannareddy "Streamlining Data Collection: eCRF Design and Machine Learning" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-8 | Issue-1 , February 2024, URL: https://www.ijtsrd.com/papers/ijtsrd63515.pdf Paper Url: https://www.ijtsrd.com/biological-science/biotechnology/63515/streamlining-data-collection-ecrf-design-and-machine-learning/dhanalakshmi-d
Level 3 NCEA - NZ: A Nation In the Making 1872 - 1900 SML.pptHenry Hollis
The History of NZ 1870-1900.
Making of a Nation.
From the NZ Wars to Liberals,
Richard Seddon, George Grey,
Social Laboratory, New Zealand,
Confiscations, Kotahitanga, Kingitanga, Parliament, Suffrage, Repudiation, Economic Change, Agriculture, Gold Mining, Timber, Flax, Sheep, Dairying,
This document provides an overview of wound healing, its functions, stages, mechanisms, factors affecting it, and complications.
A wound is a break in the integrity of the skin or tissues, which may be associated with disruption of the structure and function.
Healing is the body’s response to injury in an attempt to restore normal structure and functions.
Healing can occur in two ways: Regeneration and Repair
There are 4 phases of wound healing: hemostasis, inflammation, proliferation, and remodeling. This document also describes the mechanism of wound healing. Factors that affect healing include infection, uncontrolled diabetes, poor nutrition, age, anemia, the presence of foreign bodies, etc.
Complications of wound healing like infection, hyperpigmentation of scar, contractures, and keloid formation.
Leveraging Generative AI to Drive Nonprofit InnovationTechSoup
In this webinar, participants learned how to utilize Generative AI to streamline operations and elevate member engagement. Amazon Web Service experts provided a customer specific use cases and dived into low/no-code tools that are quick and easy to deploy through Amazon Web Service (AWS.)
Gender and Mental Health - Counselling and Family Therapy Applications and In...PsychoTech Services
A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
Philippine Edukasyong Pantahanan at Pangkabuhayan (EPP) CurriculumMJDuyan
(𝐓𝐋𝐄 𝟏𝟎𝟎) (𝐋𝐞𝐬𝐬𝐨𝐧 𝟏)-𝐏𝐫𝐞𝐥𝐢𝐦𝐬
𝐃𝐢𝐬𝐜𝐮𝐬𝐬 𝐭𝐡𝐞 𝐄𝐏𝐏 𝐂𝐮𝐫𝐫𝐢𝐜𝐮𝐥𝐮𝐦 𝐢𝐧 𝐭𝐡𝐞 𝐏𝐡𝐢𝐥𝐢𝐩𝐩𝐢𝐧𝐞𝐬:
- Understand the goals and objectives of the Edukasyong Pantahanan at Pangkabuhayan (EPP) curriculum, recognizing its importance in fostering practical life skills and values among students. Students will also be able to identify the key components and subjects covered, such as agriculture, home economics, industrial arts, and information and communication technology.
𝐄𝐱𝐩𝐥𝐚𝐢𝐧 𝐭𝐡𝐞 𝐍𝐚𝐭𝐮𝐫𝐞 𝐚𝐧𝐝 𝐒𝐜𝐨𝐩𝐞 𝐨𝐟 𝐚𝐧 𝐄𝐧𝐭𝐫𝐞𝐩𝐫𝐞𝐧𝐞𝐮𝐫:
-Define entrepreneurship, distinguishing it from general business activities by emphasizing its focus on innovation, risk-taking, and value creation. Students will describe the characteristics and traits of successful entrepreneurs, including their roles and responsibilities, and discuss the broader economic and social impacts of entrepreneurial activities on both local and global scales.
Novel Sources of Saccharomyces Species as Leavening Agent in Bread Making
1. International Journal of Trend in Scientific Research and Development (IJTSRD)
Volume: 3 | Issue: 2 | Jan-Feb 2019 Available Online: www.ijtsrd.com e-ISSN: 2456 - 6470
@ IJTSRD | Unique Reference Paper ID – IJTSRD21526 | Volume – 3 | Issue – 2 | Jan-Feb 2019 Page: 827
Novel Sources of Saccharomyces Species as
Leavening Agent in Bread Making
Umeh, S. O1., Okpalla, J.2, Okafor, J. N. C.1
1Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Awka, Nigeria
2Department of Microbiology, Chukwuemeka Odimegwu Ojukwu University Uli, Anambra, Nigeria
ABSTRACT
Mega biodiversity of Nigerian’s flora and fauna which include microorganism could be conserved and served as alternative
source forbaker’s yeast, the leavening agent in bread making. This study was conducted in attempt to exploit the potential of
Saccharomyces cerevisiae strains isolated from two local beverages (“burukutu” and “fura”) andatropicalfruit(shaddock)as a
leavening agent in bread making. The enrichment was carried out by fermenting the samples (burukutu, fura and Shaddock
juice) in medium containing sterilized grape must at 30°C for 3 days followed by isolation of tentative yeastsat30°C for3 days.
The samples tested showed the presence of yeasts and thirty (30) isolates from the three samples was selected for
identification of S. cerevisiae strains through biochemical andphysiologicaltests. Ofthethirty yeaststrainsidentified,12 strains
were chosen as baker’s yeast due to their potential to tolerate ethanol concentration of up to 13 % (v/v), grow at temperature
of 30 - 45°C and low or no hydrogen sulphide production. They are able to flocculate intensively, grow at high stress levels and
even showed better fermentative performance compared to commercial baker’s yeast(CY).These attributesthusindicatethat
the local beverages and fruits could be potential sources of indigenous S. cerevisiae strains for leaveningagentin breadmaking
and for other confectionary industries.
Keywords: Grape fruits, Burukutu, Fura, Shaddock, Bread making, Saccharomyces cerevisiae, leavening agent
INTRODUCTION
As a predominant species it is well known that
Saccharomyces cerevisiae plays an important role as a
leavening agent in bread making. The leavening step is
essential in the fermentationofdough.Itdoesnotonlyinduce
and increase the volume of dough through gas incorporation
buthelps creating the desiredflavorandtexture(Fleuryetal.,
2002). PreviousresearcherhavearguedthatS.cerevisiaedoes
notlive in other environmentexcept nature,butcanbefound
only in vinery environmentas a wild or domesticatedspecies
(Martini et al., 1996). In many instances, the strains are
clearly specializedfor use in the laboratory (Mortimer and
Johnston, 1986) and in the production of wine (Kunkee and
Bisson, 1993), beer (Hammond, 1993) and bread (Rose and
Vijayalakshmi, 1993). This has supported the common view
that S. cerevisiae is a domesticated species that has
continuously evolved in association with the production of
alcoholicbeverages(Mortimer,2000;Martini,1993;Naumov,
1996). Nowadays there are controversial arguments
regarding the nature of S. cerevisiae. Kurtzman and Fell
(1998) reported thatfruits, vegetables, drink andagriculture
products are among important microhabitats for yeast
species in thewild. Adequate work has been reported to look
at the potential of indigenous S. cerevisiae as leavening agent
during bread making from local sources.
The leavening agents (yeasts) currently used by bakery
industries in Nigeria are mostly imported fromEurope and
America. Thus, in this work the presence of yeasts from
Nigerian local beverages and fruits are exploited, thus S.
cerevisiae strains isolatedfrom them was characterizedtobe
used as baker’s yeast as leavening agent in bread making.
“Burukutu” and “Fura” are two cheap beverage drinks that
are produced by rural women using their local technology.
These beverages are produced and consumed all year round
and are always available. They are produced from local
sorghum and millet (Sorghum beer and Millet meal)
respectively. They cannot be preserved for a long time even
in the refrigerator due to their perishable nature. On the
other hand, shaddock fruits are wild fruits from wild grape
that has no recognizable use attributed to it. It ripes and
wastes in the forests. Due to the report of Kurtzman and Fell
(1998) thatfruits, vegetables, drink and agricultureproducts
areamong important microhabitats for yeast species in the
wild, the shaddock fruits were harvested, peeled and their
juice extracted and fermented to check if they contain wild
yeasts specifically Saccharomyces cerevisiae. Having isolated
the yeasts from these local sources, they were enriched and
tested for their ability to serve as baker’s yeast. The isolated
yeasts were compared with the attributes of commercial
baker’s yeast and found to be very close and even batterthan
the imported yeasts. They are fresh and directly isolated but
the imported yeasts had stayed for so long before reaching
the bakers. This work has recommended the isolation and
enrichment of yeasts from indigenous products to beused in
our baking industries as this will encourage our local
production of bread and other confectionaries.
MATERIALS AND METHODS
SAMPLE COLLECTION
Millet meal (Fura), Sorghum beer (Burukutu), Commercial
bakers’ yeast (Saccharomyces cerevisiae), flour and other
baking ingredients were purchased from Eke-Awka market,
Anambra State using sterile plastic containers and were
transported to the laboratory. Shaddock fruits were
harvested from a farm at Umuzocha Village Awka and
identified by a botanist in theDepartmentof Botany,Nnamdi
Azikiwe University Awka, Anambra State, Nigeria. Other
chemicals and reagents used were obtained from the
Department of Applied Microbiology and Brewing of the
same institution and are of analytical grade.
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@ IJTSRD | Unique Reference Paper ID – IJTSRD21526 | Volume – 3 | Issue – 2 | Jan-Feb 2019 Page: 828
PREPERATION OF SAMPLES
The shaddock fruits were washed with water containing
sanitizers and peeled. The juice was aseptically extracted
using a hand juice extractor, filtered with muslin cloth and
the filtrate collected in a sterile plastic container.
ISOLATION OF THE YEASTS
The enrichment procedure to detect and isolate fermenting
yeast species from the collected samples was carried out by
adding 1 ml of each sample into high-sugar medium (grape
must, pH 3.2, with sugar added to a final concentration of
27%, w/v). All the micro-fermentations were carried out at
27°C in 100ml Erlenmeyer flasks containing 50 ml sterilized
grape must (Thais et al., 2006) and incubated for 3 days.
After incubation 1ml of each of the enriched samples was
serially diluted in triplicates rangingfrom101 to104 and 1ml
of each dilution was inoculated onto Sabouraud dextrose
agar (SDA) containing chloramphenicol (to avoid bacterial
growth) by a pour plate method and subsequentlyincubated
for 3 days. The colonies were then counted and selected
according totheirmorphologicalcharacteristicsasdescribed
by Martini et al. (1996). Tentative yeast isolates from the
SDA plates of 102and 104 dilutions were then sub- cultured
onto Yeast Peptone Dextrose (YPD) medium (10 g /L Yeast
Extract, 20 g/L Peptone, 20 g/L dextrose and 20g/L agar)
and incubated at 30°C for 3 days. Representative colonies
were picked from the plates and their pure cultures
preserved in slants and stored in the refrigerator at 40C.The
yeast isolates were coded as follows;
SY (shaddock yeast)
BY (burukutu yeast)
FY (fura yeast) and the commercial baker’s yeasts were
designated as CY.
MICROSCOPIC OBSERVATION OF THE YEASTS
MORPHOLOGY
A loop full of each colony of the isolates was supplemented
in a drop of sterile distilled water placed on glass slide and
smeared until the smear dry off. The smear was then stained
with dilute methylene blue dye, air dried and observed
under light microscope at 100 X magnification according to
Thais et al., 2006.
ETHANOL TOLERANCE OF THE ISOLATES
The ability of the isolates to grow in higher ethanol
concentrations was testedbygrowingthemin Yeast peptone
glucose(YPG) broth containing threedifferentconcentration
of ethanol (Thais et al., 2006). A loop full of each isolate was
inoculated into a freshly prepared YPG broth containing
different concentrationsofethanol10%,13% and15%(v/v)
respectively and observed after 72 hours.
TEMPERATURE TOLERANCE OF THE ISOLATED YEASTS
The ability of the yeast isolates to grow at higher
temperatures was verified by plating the yeast isolates onto
YPG medium and incubated at three different temperatures
(Thais et al., 2006). A loop full of each isolate was streaked
on a freshly prepared and dried YPG medium and incubated
at three different temperatures of 27oC, 37oC and 45ºC and
observed for 72 hours.
HYDROGEN SULFIDE PRODUCTION TEST
The ability of the yeast to produce hydrogen sulphide (H2S)
was examined by growing the yeast isolates on lead acetate
medium (40 g/L glucose, 5 g/L yeast extract, 3 g/L peptone,
0.2 g/L ammonium sulfate, 1 g/L lead acetate and 20 g/L
agar) and incubated 30ºC for 10 days (Ono et al., 1991).
FLOCCULATION ABILITY OF THE ISOLATES
In this test, isolates were inoculated in 10 ml of freshly
prepared YPG broth and incubated at 30ºC for 3 days (Thais
et al., 2006). A loop full of each isolates was inoculated intoa
freshly prepared YPG broth and observed for 72 hours after
which the tubes were agitated to observe flocculation
formation.
STRESS EXCLUSION TEST
Stress exclusion test was conducted as described by Thais et
al., (2006). The ability of the isolates to grow at different
stress conditions was done for 15 days’ incubation onto
different media. This was done by first growing the yeast
isolates onto Yeast Peptone Glucose (YPG) (10 g/L yeast
extract, 20 g/L peptone, 20 g/L glucose and 20 g/L agar)
medium at 30ºC for 3 days, then on YPG medium containing
8% (v/v) ethanol, YPG with 20% (w/v) glucose and then in
YPG medium supplemented with 2% (w/v) sucrose and 8%
(v/v) ethanol and incubated under the same conditions.
FERMENTATIVE CAPACITY OF THE ISOLATED YEAST
STRAINS
In this test, the fermentative capacity media was prepared
and the test was conducted as described by Atlas and Parks
(1996). Prior to yeast cells growth into a freshly prepared
Yeast fermentation broth (YFB) containing Peptone 7.5 g/L,
yeast extract 4.5g/L; 1ml of 1.6%(w/v)bromothymoblue as
an indicator, 6% (w/v) each of glucose, sucrose, fructose,
galactose, raffinose, lactose and maltose were autoclaved
separately. The yeast cells were grown at 30oC for 3 days.
The YFB was added with respective sugar, and then yeast
cells were examined on the fermentative ability of the
different carbon sources. The Durham tubes were also
placed into the media to trap the carbon (iv) oxide released
and the indicator to determine acid production by a colour
change (green to yellow) if the yeast cells have the ability to
ferment the respective sugar.
RESULTS
The following results were obtained from the study. Table 1
showed the effect of ethanol concentrations, different
temperatures, flocculation ability and Hydrogen sulphide
production of the isolated yeasts revealing their potential as
leavening agent. Table 2 presents theabilityof theisolates to
grow on different media and Table 3 showed the
fermentative capacity of the yeast on different carbon
sources.
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Table 1: Effect of ethanol concentrations, temperatures, flocculation and hydrogen sulfide production of
Saccharomyces cerevisiae strains
Yeast
Strains
Ethanol Concentration
(V/V)
Temperature °C
Flocculation
Hydrogen Sulfide
Production
Potential To Be
Employed As Leavening
Agent10% 13% 15% 25 30 37 45
BY2 +++ ++ - +++ +++ +++ +++ +++ - Yes
BY3 +++ ++ - +++ +++ +++ +++ +++ - Yes
BY6 +++ ++ - +++ +++ +++ + +++ + Yes
BY8 +++ ++ - +++ +++ +++ + +++ + Yes
FY4 + + - +++ +++ ++ - +++ + Yes
FY7 ++ + - +++ +++ ++ - +++ + Yes
FY8 ++ + - +++ +++ ++ - +++ + Yes
FY9 +++ ++ - +++ +++ ++ +++ +++ - Yes
SY1 +++ ++ - +++ +++ ++ ++ +++ - Yes
SY3 +++ +++ - +++ +++ +++ - ++ + Yes
SY6 +++ +++ - +++ +++ +++ - ++ + Yes
SY10 +++ +++ - +++ +++ +++ +++ ++ - Yes
CY +++ ++ - +++ +++ +++ + ++ - Yes
Key: Intensive response (+++);moderate response (++);low response (+);no response (-);CY- Saccharomyces cerevisiae
commercial as control YPG – yeast peptone glucose medium YPS – yeast peptone sucrose medium Yes - potentially use as
leavening agent No – could not being use as leavening agent
Table 2: Stress exclusion tests on isolated yeasts for temperature and cell osmotic pressure in high concentration
of ethanol and sugar
Yeast
strains
Source
Growth on different Media Yeast strains
YPG
Temperature
37°C
Ethanol
(8%, v/v)
YPG
(20%, v/v)
YPS (20%,
w/v) + ETOH
(8%,v/v)
Potentially
use as
leavening agent
BY2 Burukutu +++ +++ +++ +++ ++ Yes
BY3 Burukutu +++ +++ +++ +++ +++ Yes
BY6 Burukuru +++ +++ +++ +++ +++ Yes
BY8 Burukutu +++ +++ +++ +++ ++ Yes
FY4 Fura +++ +++ +++ +++ +++ Yes
FY7 Fura +++ +++ +++ +++ ++ Yes
FY8 Fura +++ +++ +++ +++ ++ Yes
FY9 Fura +++ +++ +++ +++ +++ yes
SY1 Shaddock +++ +++ +++ +++ ++ Yes
SY3 Shaddock +++ +++ +++ +++ +++ Yes
SY6 Shaddock +++ +++ +++ +++ ++ Yes
SY10 Shaddock +++ +++ +++ +++ +++ Yes
CY Commercial yeast +++ +++ +++ +++ +++ yes
KEY: Intensive response (+++);moderate response (++);low response (+);no response (-);CY- Saccharomyces cerevisiae
commercial as control YPG – yeast peptone glucose medium YPS – yeast peptone sucrose medium Yes - potentially use as
leavening agent No – could not being use as leavening agent
Table 3 Fermentative capacity of the isolated yeasts
Yeasts
strains
Car
Glucose
bon
sources
Maltose
and carbon dioxide
relea Fructose
Sucrose
se in each sugar
fermentationa Lactose
Galactose Raffinose
Yeast strains identified as
Saccharomyces cerevisiae
BY2 + + + + - + + Yes
BY3 + + + + - + + Yes
BY6 + + + + - + *+ Yes
BY8 + + + + - + + Yes
FY4 + + + + - + *+ Yes
FY7 + + + + - + + Yes
FY8 + + + + - + + Yes
FY9 + + + + - + + Yes
SY1 + + + + - + + Yes
SY3 + + + + - + + Yes
SY6 + + + + - + *+ Yes
SY10 + + + + - + + Yes
C.Y
cerevisiae
+ + + + - + + Yes
Key: aAssimilate carbon and simultaneously release of carbon dioxide indicated (+); did not assimilate carbon source andnot
release carbon dioxide indicated as (-) Acidic fermentation (Broth turn into yellow), *Alkaline fermentation (Broth turn into
blue), Yes - potentially use as leavening agent , No – could not being use as leavening agent
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DISCUSSIONS
Baker’s yeast is one of the most important ingredients in
baking industries. Without it the fermentation and leavening
of thedough will be impossible. The yeasts areimported into
Nigeria from foreign countries and are most times costly.
Since researcher had found out that our indigenous
beverages and ripe fruits are mostly fermentedbyyeastsand
other organisms, it is very needful that those yeasts to be
isolated and tested for use in different food industries.
Two local beverages and a fruit sample were examined for
the presence of indigenous Saccharomyces cerevisiae. Since
the media used to isolate the yeast strains were selective for
isolation of these specie only 30 colonies of tentative yeasts
was isolated. The isolation of S. cerevisiae in the study was
carried out using sterilized grape must (GM) broth and
followed by sub culturing in SDA. Biochemical and
physiological qualities are the important attributes of yeast
strains to be used as baker’s yeasts. During the courseofthis
study, the isolated yeasts were characterized and enriched
for their suitabilityasbaker’syeasts.The30coloniesofyeasts
isolated possess the morphological features of S. cerevisiae
species but 12 showed the attributes of baker’s yeast as
shown on the tables of results above. Of the30yeastcolonies,
18 isolates showed opaque, smooth,fluffy,regularcolonyand
creamy in colour while yeast strain isolated from BY2 and
BY3 showed similar characteristics except they were rough
compared to the others and the commercial S. cerevisiae.
Similar finding was observed by Kevin (2005) who reported
that typical S. cerevisiae colonies can be creamy or rough and
regular in shape. Colony formed by cells of wild S. cerevisiae
showed afluffy morphology as reported by Kockova (1990),
Cavalieri et al. (2001) and Kuthan et al. (2003). The
morphologicaldifferencesofyeasts colonies were verymuch
depending on the absence of an extracellular matrix, the
compactness ofcolonyandthedifferencesofcellshapewithin
the colony (Kuthan et al., 2003).
The cells morphology of thirteen yeast colonies observed
under a light microscope with100Xmagnificationshowedan
ellipsoid or ovoid shape which conformed to the
characteristic of S. cerevisiae isolated by Greame and Nia,
(2005). Ten of the yeast colonies have similar capability of
budding (budding ascus formed), however, yeast strains of
SY1 and SY10 (isolated from shaddock) showed extra
capability of budding which indicated a higher growth rate
when compared to other strains including the commercial
yeast but lack other characteristics of bakers yeasts. With
these characteristics shown, these strains should be able to
perform a vigorous fermentation, according to Hough et al.
(1971).
Asuitableconcentrationofalcoholisneededinbread making
in order to achieve the preferred flavor. As shown in Table1,
all yeast strains were able to grow in a medium containing
10%(v/v)ofethanol and13%(v/v)ofethanolconcentration,
while all the yeast strain including the commercial yeast
strain showed nogrowthat 15% ethanol concentration. High
concentration of alcohol is reportedtobetoxictotheyeastby
inhibiting the cells growth due to the destruction of the cell
membrane(IngramandButtke,1984).Inthisexperiment,the
highest concentration of ethanol that the commercial yeast
strain was able to survive was at 13% (v/v). Those strains
which were capable to grow in similar concentration were
expected tohaveability to producesimilarqualityofbreadas
commercial strain.
The selected yeast strains were alsotestedfortheirgrowthat
high temperature (Table 1). Most of the yeast strains could
tolerate the temperature up to 37°C. Yeaststrains of SY1 and
SY10 (isolated fromshaddock), FY9(isolatedfromfura),BY2
and BY3(isolated from burukutu) and CY (commercial yeast
strain) were able to grow at higher temperature of 45°C.
Thereforitcanbeconcludedthatthe yeasts isolated from the
beverages and fruit were able to grow at high ethanol
concentration (13%) and high temperatureof37°Cand45°C.
The flocculation abilities were also tested on the yeasts
strains. AccordingtoAmri et al. (1982) andMikietal.(1982),
yeast cells which have ability to flocculate caused by cell
adhesion process is an interesting characteristic in bread
making and brewing industry. Results showed all the chosen
strains isolated from “burukutu”and“fura”showedintensive
flocculation, those from shaddock and the commercial yeast
strain (CY)exhibitedmoderateflocculation as shown in Table1.
Theflocculation characteristicwas determined byyeastcells
sticking together and provides easy separation from the
broth medium. This phenomenon has an economic effect on
the production of yeast biomass because it can reduce the
energy cost during biomass centrifugation (Iraj et al., 2002).
In addition, flocculation properties of S. cerevisiae ensure a
high cell densityand large volume of harvested cells and also
able to rise the ethanol productivity during the fermentation
process (Kevin, 2005).
The production of hydrogen sulfide by twelve isolated S.
cerevisiae strains was determined during fermentation of
lead acetatemedium(LA).HenschkeandLee(1994)reported
that hydrogen sulfide productionpropertywasnotusefulfor
wine yeasts. Yeasts with elevated production of hydrogen
sulfide are undesirable for bread making because it confers
flavor and taste that compromise the quality of the bread.
However, in this study all yeast strains produced hydrogen
except commercial yeast (CY), BY2, BY3, FY9, SY1 and SY10
(Table 2). Since their hydrogen sulphide production were of
low response and other attributes in bread making are
acceptable, they can be used in the industry without their
effect being noticed.
In stress exclusion test, thirteen yeast colonies including
commercial baker’s yeast were examined in order to select
the strains which were able to adapt in bread making
conditions. Using strains which were noteffectively adapted
to stress condition could be a mistake due to impossible
settlementduringfermentationprocess(Thaisetal.,2006).In
allstress analyses,theyeastcellswereinitiallygrownonYPG
medium to ensure yeast were in the similar state condition,
followed by growing onto medium YPG incubated at 37oC,
8% (v/v) of ethanol, 20 % (w/v) of glucose and 20%(w/v)of
sucrose with 8%(v/v) of ethanol. The yeastcellsweregrown
continuously for 15 days to observe the cell viability due to
each stress condition. Strain survival of baker’s yeast under
various stressconditionscouldprovideusefulinformationon
its ability to grow and carry out fermentation as impaired
yeast. The impaired yeast growth (Ivorraetal.,1999)during
the fermentation usually does not grow in optimal
conditions and continuously exposed to several stress
especially to osmotic and ethanol stress (Queroletal.,2003).
All the thirteen yeast strains including commercial yeast
showed the necessary characteristics suitable for bread
making as indicated in Table 2. Our findings were in
agreement with that of Pataro et al. (2000) who reported
that most of S. cerevisiae strains isolated from conventional
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fermentation processes were physiologically adapted to
extreme conditions. In this case the strains wereabletogrow
on medium(YP) containing 20% (w/v)glucoseand8%(v/v)
ethanol and incubated at 37°C. Since the yeast cells in
bread making produce ethanol as secondarymetabolitesthe
ethanol stress were conducted to observe its tolerance to
ethanol.
The primary role of baker’s yeast in dough development,
fermentative capacity using carbon source simultaneously
with the productionofcarbondioxideisimportantparameter
for bread making (Benitez et al., 1996). All yeast strains
tested were identified as S. cerevisiae due to its ability to
ferment sucrose, maltose, fructose, glucose, galactose and
raffinosebutnotonlactose(Thaisetal.,2006).Table3 shows
the fermentative ability of thirteen S. cerevisiae strains
including commercial strain using7differentcarbonsources.
S. cerevisiae strains of BY2, BY3, FY9, SY1 and SY10 showed
their ability to change the broth medium color from green to
yellow (forsucrose,maltose,fructose,glucoseandgalactose)
within 2-5 hour fermentation. But other strains took more
than 24 hours incubation timetoproduce thesimilar results.
This indicated thattheywentthroughacidicfermentationand
was able to initiate the fermentation process faster than the
commercial strain. The commercial S. cerevisiae strain was
acidicfermenting yeast andthecolorchangestook18hoursof
fermentation. In contrast, for carbon source of raffinose S.
cerevisiae strains BY6, FY4, and SY6 showed the changes of
color from green to blue, which indicated an alkaline
fermentation. All yeast strains including commercial strain
did not ferment lactose. Tarek (2001) reported the S.
cerevisiae cells which were unable to ferment lactose were
actually due to lack of lactase or β-galactosidase system. It
was also showed that all yeast strains which utilized
respective sugars also produced carbon dioxide (Table 3).
The carbon dioxide released during dough fermentation
process is prominent as a leavening agent of dough (Thais et
al., 2006).
CONCLUSIONS
In conclusion, local beverages (burukutu and fura) and fruit
(shaddock) could be sources of novel Saccharomyces
cerevisiaewhichcanbepotentiallyusedasleaveningagentfor
bread and other confectionary makings in our food
industries.
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