ISSN 2736-1756
Short Communication
Advanced Journal of Microbiology Research Vol. 2011
Available online at http://internationalscholarsjournals.org/journal/ajmr
© 2011 International Scholars Journals
Short communication
Paraquat used as a catalyst to increase the percentage of alcohol distillated in illicit brewing industry of Sri Lanka
R. Shavindra Dias
Department of Psychiatry, Faculty of Medicine, University of Peradeniya, Sri Lanka. E-mail: [email protected].
Accepted 29 March, 2011
Abstract
Illicit brew contaminated with Paraquat, bipridyl non -selective contact herbicide, resulting in an epidemic of paraquat poisoning was investigated in Sri Lanka. It was found that the brewers use to hang the paraquat bottle with the lid pierced over the distilling cocktail. Brewers believe that condensed particles act as a catalyst, increasing the concentration and quality of the distillate. Clinical data, biochemical and histopathological data were used to confirm the poison. In-depth interviews and group discussions were used to elucidate the mechanism used by the illicit brewers. Due to an accident the paraquat bottle had slipped into the distilling cocktail resulting in this epidemic of paraquat poisoning.
Key words: Paraquat, Illicit, brewers, cocktail.
R. Shavindra Dias
Page: 1 - 10
Research Article
Advanced Journal of Microbiology Research Vol. 2011
Available online at http://internationalscholarsjournals.org/journal/ajmr
© 2011 International Scholars Journals
Full Length Research Paper
Studies on wine production from coconut (Cocos nucifera)
Idise, Okiemute Emmanuel
Department of Microbiology, Delta State University, Abraka, Nigeria. E-mail: [email protected]. Tel:
+2348057592441 or +2348136506553.
Accepted 14 May, 2011
Abstract
Wine was produced at 1:4 (must: sugar) from coconut (Cocos nucifera) using natural yeast (Recipe A), natural yeast augmented with granulated sugar (Recipe B), natural yeast augmented with Baker’s yeast, granulated sugar (Recipe C), a control consisting of granulated sugar and Baker’s yeast (Recipe D). On fermentation for 120 h, pH values were 4.68±0.191, 4±0.029, 4.08±0.023, 3.65±0.058, temperature values (°C) were 28.75±0.61, 27.75±0.26, 28.25±0.43, 27.5±0.58, specific gravity values were 1.003±0.0006, 1.012±0.00171, 1.001±0.0006, 0.99±0.0023, optical density values were 0.6918±0.019, 0.715±0.017, 0.774±0.0023, 0.752±0.005, % alcohol (v/v) values were 1.359±0.002, 1.371±0.006, 1.357±0.007, 1.354±0.008,% titratable acidity values were 0.16±0.001, 0.809±0.044, 0.302±0.002, 0.382±0.015, Rf values were 4.7±0.017, 4.9±0.058, 4.25±0.052, 4.95±0.058 and total aerobic counts were 7.308±0.036, 7.183±0.067, 6.72±0.046, 7.175±0.014 for Recipes A to D respectively. Malo-lactic fermentation after 48h was evident. Taste testing showed very little differences in wines from Recipes A to C. Statistical analyses at 95% confidence level showed no significant differences in coconut wine produced with different recipes for the tested parameters. The wine from the control had similar taste and characteristics with natural palm wine. Coconut wine could thus be produced for immediate consumption within 48 h using the Recipes A - C.
Key words: Coconut, flora, fermentation, sugar, wine, flavor, yeast.
Idise , Okiemute Emmanuel
Page: 1 - 10
Research Article
Advanced Journal of Microbiology Research Vol. 2011
Available online at http://internationalscholarsjournals.org/journal/ajmr
© 2011 International Scholars Journals
Full Length Research Paper
A study on the effect of thermal treatments on composition and some properties of camel milk
Hattem H. E.*, Manal A. Naeim, Hanaa S. Sakr and Elham H. Abouel-Einin
Animal Production Research Institute, Dokki, Giza, Egypt.
Accepted 21 April, 2011
Abstract
The present study was carried out to investigate the effect of different thermal treatments on the composition and chemical properties of camel milk. The rennet clotting time of camel milk was also investigated. Camel milk samples were thermal treated at 63, 80 and 90°C for 30 min and 72°C for 15 s, whereas raw milk sample was served as a control. We found that the fat content was not affected by the applied treatments (3.2±0.189%), but the protein contents average ± SD values were found to be 3.2±0.148, 3.4±0.136, 3.4±0.149, 3.3±0.049 and 3.1±0.157%, respectively. The ash contents were also affected by the thermal treatments and their average ± SD values were 0.70±0.065, 0.71±0.056, 0.73±0.052, 0.71±0.088 and 0.68±0.096%, respectively. The thermal treatments affected also the total solids in the samples; 10.0±1.168, 10.10±1.057, 10.16±1.089, 10.05±1.055 and 9.9±1.189%, respectively. The non protein nitrogen (NPN), non casein nitrogen (NCN) and whey protein nitrogen (WPN) gradually decreased as thermal treatments were increased but casein number and the percentage of denaturation were increased. Rennet clotting time in the presence of different concentrations of CaCl2 (0 to 20 mg /100 ml) was found to be increasing by raising the temperature. However, increasing the amount of calcium chloride was found to be decreasing the rennet clotting time at all thermal treatment. Incubation of milk with yoghurt culture at 40°C for 12 h revealed a significant increase to the acidity level and a substantial decrease in the pH level at all the applied thermal treatments.
Key words: Camel milk, heat treatments, chemical composition, some properties.
Hattem H. E.*, Manal A. Naeim, Hanaa S. Sakr and Elham H. Abouel-Einin
Page: 1 - 10
Research Article
Advanced Journal of Microbiology Research Vol. 2011
Available online at http://internationalscholarsjournals.org/journal/ajmr
© 2011 International Scholars Journals
Full Length Research Paper
Occurrence and identification of yeast species isolated from Egyptian Karish cheese
Neveen S. M. Soliman and Salwa A. Aly*
Department of Food Hygiene, Faculty of Veterinary Medicine, Cairo University, Egypt.
Accepted 8 April, 2011
Abstract
This study aims at identifying the diversity and abundance of yeast associated with Egyptian Karish cheese, employing comparison between conventional laboratory techniques and API20 kits techniques in yeast identification. A total of one hundred samples (fifty each) of Egyptian raw and pasteurized Karish cheese milk were randomly collected from farmers and markets in Cairo and Giza Districts. The occurrence of yeast in raw and pasteurized Karish cheese milk were 100 and 38% with a mean value of 7 ± 1.1 l and 1 ± 0.31 log10 cfu g−1, respectively. Yeast strains isolated from both raw and pasteurized karish cheese samples were identified and characterized using both conventional methods and API 20 C AUX as a commercial identification system. The most prevalent isolates belonged to Trichosporon cutaneum (25%), Candida catenulata (23%), Yarrowia lipolytica (13%), Debaryomyces hansenii (13%), Kluyveromyces lactis (6%), Geotrichum candidum (7%), Candida zeylanoides (5%), Candida lambica (3%), Candida albicans (2%), Cryptococcus formans (1%), Rhodotorula glabrata (1%) and Saccharomyces cerevisiae (1%). There was no significant difference (P 0.05) between the conventional method and the API20 kits test. However, the results of this study reveal that API 20 kits are simple, highly useful and are commercially available kits that considerably shorten the time required for the identification of yeast in cheese.
Key words: Yeast identification, Karish cheese, API 20 kits.
Salwa A. Aly*, Neveen S. M. Soliman
Page: 1 - 10
Research Article
Advanced Journal of Microbiology Research Vol. 2011
Available online at http://internationalscholarsjournals.org/journal/ajmr
© 2011 International Scholars Journals
Full Length Research Paper
Alternaria jacinthicola, a new fungal species causing blight leaf disease on water hyacinth [Eichhornia crassipes (Martius) Solms-Laubach]
Karim Dagno1*, Julien Crovadore2, François Lefort2, Rachid Lahlali3, LudivineLassois1 and M. Haïssam Jijakli1
1Unit of Plant Pathology, University of Liege, Gembloux Agro Bio Tech, Passage des Déportés 2, B-5030 Belgium.
2Plants and Pathogens Group, Institute Earth Nature and Landscape, University of Applied Sciences of Western Switzerland, 150 route de Presinge, Jussy, Geneva 1254, Switzerland.
3Agriculture and Agri-Food Canada, Saskatoon Research Centre, 107 Science Place, S7N0X2, Canada.
Accepted 26 April, 2011
Abstract
Water hyacinth (Eichhornia crassipes) causes environmental, agricultural and health problems in Mali. This is particularly severe in the District of Bamako and the irrigation systems of the “Office du Niger” area. During two years survey for fungal pathogens of water hyacinth infested areas, isolate Mlb684 was collected from diseased plant. This fungal isolate was identified as a potential mycoherbicide for sustainable management for water hyacinth. The aim of this study was to characterize isolate Mlb684. The characterization was based on a morphological description and a DNA sequence analysis. Various genes amplified from isolate Mlb684 were compared to those existing in Genbank. These genes were 18S ribosomal rDNA gene, ITS rDNA gene, elongation factor-1 alpha (EF1a) gene, calmodulin and actin genes. DNA sequence comparisons and morphological description provided enough evidences to show that isolate Mlb684 belonged to the Alternaria genus and was distinct from any other known Alternaria species. Based on these evidences, the new fungal isolate was called “Alternaria jacinthicola Dagno & M.H. Jijakli”. A specimen culture has been deposited in the Gembloux Agro Bio Tech Plant Pathology unit fungal collection, with Mlb684 reference and in the Industrial Fungal and Yeast Collection (BCCM/MUCL, Belgium) under the accession number: MUCL 53159 and all DNA sequences were deposited in GenBank (NCBI).
Key words: ITS rDNA, 18S rDNA, actin, calmodulin, elongation factor, genetic characterization, Alternaria jacinthicola, Eichhornia crassipes, water hyacinth.
Julien Crovadore, Karim Dagno*, François Lefort, Rachid Lahlali, LudivineLassois and M. Haïssam Jijakli
Page: 1 - 10
Research Article
Advanced Journal of Microbiology Research Vol. 2011
Available online at http://internationalscholarsjournals.org/journal/ajmr
© 2011 International Scholars Journals
Full Length Research Paper
Physiological variability among isolates of Phomopsis azadirachtae from Tamil Nadu
K. Girish1,2* and S. Shankara Bhat1,3
1Department of Studies in Microbiology, Manasagangotri, University of Mysore, Mysore – 570 006, Karnataka, India.
2Postgraduate Department of Microbiology, Maharani’s Science College for Women, JLB road, Mysore - 570 005, Karnataka, India.
3Labland Biodiesel Private Limited, # 98, 7th main, Jayalakshmipuram, Mysore -570 012, Karnataka, India.
Accepted 16 February, 2011
Abstract
16 isolates of Phomopsis azadirachtae, causing die-back of neem were isolated from 16 different geographical regions of Tamil Nadu. Their growth response to physical (temperature and pH) and chemical (carbon and nitrogen sources) factors were investigated. The toxicity of culture filtrate of each isolate on neem seed germination was also studied. Several isolates exhibited maximum growth at 35°C. Maximum growth of all the isolates was observed at pH 6.0. Many isolates preferred starch and a few, sucrose, as carbon sources. Ammonium sulphate formed the good nitrogen source for most of the isolates. However, all the isolates displayed significant differences among themselves in their growth response to each treatment. The culture filtrate of each isolate inhibited the germination of neem seeds but exhibited varying degree of toxicity. The results obtained suggest the existence of physiological variability within P. azadirachtae.
Key words: Die-back of neem, carbon source, culture filtrate, isolates, nitrogen source, pH, Phomopsis azadirachtae, temperature, variation.
K. Girish*, S. Shankara Bhat
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