The environment is continuously under threat with the new products and processes being developed. A careful scrutiny of all the new products and processes is extremely essential. A class of new contaminants called as the emerging contaminants has been identified by the researchers. The emerging contaminants have different origins but are equally harmful with their effects on human and environment. The emerging contaminants require newer methods to be devised to take complete care of them. The conventional water treatment methods are insufficient to take care of the emerging contaminants. The emerging contaminants include a range of products like sunscreens, Pharmaceuticals, Flame Retardants, Disinfection Byproducts etc. The present study focuses on treatment of pharmaceutical emerging contaminant using sonication method.
{"title":"Control of Emerging Contaminants in Drinking Water by Using Suitable Methods","authors":"S. V. Khedkar, Dr. N. W. Ingole","doi":"10.9790/2402-1106026671","DOIUrl":"https://doi.org/10.9790/2402-1106026671","url":null,"abstract":"The environment is continuously under threat with the new products and processes being developed. A careful scrutiny of all the new products and processes is extremely essential. A class of new contaminants called as the emerging contaminants has been identified by the researchers. The emerging contaminants have different origins but are equally harmful with their effects on human and environment. The emerging contaminants require newer methods to be devised to take complete care of them. The conventional water treatment methods are insufficient to take care of the emerging contaminants. The emerging contaminants include a range of products like sunscreens, Pharmaceuticals, Flame Retardants, Disinfection Byproducts etc. The present study focuses on treatment of pharmaceutical emerging contaminant using sonication method.","PeriodicalId":14546,"journal":{"name":"IOSR Journal of Environmental Science, Toxicology and Food Technology","volume":"48 1","pages":"66-71"},"PeriodicalIF":0.0,"publicationDate":"2017-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79935223","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
T. Suryono, Riski Aditya, K. Gunawan, T. R. Biyanto
In PT. PJB UP Muara Tawar, amount of domestic water consumption is higher than ammount of available water from groundwater and district Water Company. In order to fulfill of domestic water demand, improvement to increase water availability in PT. PJB UP Muara Tawar is needed. One of solution is reuse wastewater from continuous blowdown (CBD). CBD wastewater is the contaminated water especially solid content along steam water cycle. CBD waste processing has been done to process waste water into domestic water. From laboratory test results were obtained the best mixture of waste and fresh water with a ratio of 1:48 to produce domestic water. From an economical view of point, this process can reduce costs for the production or purchase of raw water. During 6 months, the obtained saving is IDR 62.822.259,
在PT. PJB UP Muara Tawar，生活用水量高于地下水和地区自来水公司的可用水量。为了满足生活用水需求，需要改善以增加PT. PJB UP Muara Tawar的水供应。其中一种解决方案是对连续排污废水进行回用。CBD废水是沿蒸汽-水循环的污染水，特别是含硫量较高。进行了CBD废水处理，将废水处理成生活用水。通过室内试验，得出了以1:48的废水与淡水混合生产生活用水的最佳配比。从经济的角度来看，这一过程可以降低生产或购买原水的成本。6个月，节省62.822.259印尼盾，
{"title":"Green Practice by Utilization of Waste Water Blowdown as Domestic Water PT. PJB UP Muara Tawar","authors":"T. Suryono, Riski Aditya, K. Gunawan, T. R. Biyanto","doi":"10.9790/2402-1106028893","DOIUrl":"https://doi.org/10.9790/2402-1106028893","url":null,"abstract":"In PT. PJB UP Muara Tawar, amount of domestic water consumption is higher than ammount of available water from groundwater and district Water Company. In order to fulfill of domestic water demand, improvement to increase water availability in PT. PJB UP Muara Tawar is needed. One of solution is reuse wastewater from continuous blowdown (CBD). CBD wastewater is the contaminated water especially solid content along steam water cycle. CBD waste processing has been done to process waste water into domestic water. From laboratory test results were obtained the best mixture of waste and fresh water with a ratio of 1:48 to produce domestic water. From an economical view of point, this process can reduce costs for the production or purchase of raw water. During 6 months, the obtained saving is IDR 62.822.259,","PeriodicalId":14546,"journal":{"name":"IOSR Journal of Environmental Science, Toxicology and Food Technology","volume":"106 1","pages":"88-93"},"PeriodicalIF":0.0,"publicationDate":"2017-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80383339","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Studies on Increasing Sewage Load in River Yamuna and Its Impact on Some Common Microbes","authors":"P. Agrawal","doi":"10.9790/2402-1106032022","DOIUrl":"https://doi.org/10.9790/2402-1106032022","url":null,"abstract":"","PeriodicalId":14546,"journal":{"name":"IOSR Journal of Environmental Science, Toxicology and Food Technology","volume":"29 1","pages":"20-22"},"PeriodicalIF":0.0,"publicationDate":"2017-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84902417","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Coffee when contaminated with moulds such as Aspergillus and Penicillium species due to poor processing and storage can produce mycotoxins such as Ochratoxin A (OTA) associated to many health hazards to consumers. The aim of this research was to determine the levels of moulds and Ochratoxin A in coffee processed by dry and wet methods. The coffee samples were collected from Estates and Factories located in the main coffee processing zone in Nyeri County, Kenya. The parameters determined in the green beans were; moisture content, levels of moulds and OTA contamination. The moisture content of coffee samples were determined by dry oven method, OTA levels by use of HPLC and moulds enumeration by serial dilution technique. The results showed no significant difference on the level of moisture content in the coffee samples from Estates and Factories. Ochratoxin A was not detected in all coffee samples. Mould counts of coffee samples from Factories and Estates were found to be between 1 × 10 3 CFU/ml to 6.0 × 10 1 CFU/ml. The highest mould contamination was observed in dry processed coffee as compared to wet processed coffee. Although few samples showed mould contamination, there were no OTA detected in the samples.
{"title":"Moulds And Ochratoxin A Associated With Green Coffee (Coffea Arabica) Beans Processed By Dry And Wet Methods In Nyeri County","authors":"Leah Munyendo, R. Koskei, M. Mburu","doi":"10.9790/2402-1106016672","DOIUrl":"https://doi.org/10.9790/2402-1106016672","url":null,"abstract":"Coffee when contaminated with moulds such as Aspergillus and Penicillium species due to poor processing and storage can produce mycotoxins such as Ochratoxin A (OTA) associated to many health hazards to consumers. The aim of this research was to determine the levels of moulds and Ochratoxin A in coffee processed by dry and wet methods. The coffee samples were collected from Estates and Factories located in the main coffee processing zone in Nyeri County, Kenya. The parameters determined in the green beans were; moisture content, levels of moulds and OTA contamination. The moisture content of coffee samples were determined by dry oven method, OTA levels by use of HPLC and moulds enumeration by serial dilution technique. The results showed no significant difference on the level of moisture content in the coffee samples from Estates and Factories. Ochratoxin A was not detected in all coffee samples. Mould counts of coffee samples from Factories and Estates were found to be between 1 × 10 3 CFU/ml to 6.0 × 10 1 CFU/ml. The highest mould contamination was observed in dry processed coffee as compared to wet processed coffee. Although few samples showed mould contamination, there were no OTA detected in the samples.","PeriodicalId":14546,"journal":{"name":"IOSR Journal of Environmental Science, Toxicology and Food Technology","volume":"6 1","pages":"66-72"},"PeriodicalIF":0.0,"publicationDate":"2017-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82485702","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The purpose of this study was to investigate preparation of ice milk mixes by substituting oat milk and oatmeal or barley milk and milled barley instead of buffalo skim milk (BSM) and skim milk powder (SMP) at ratios 0 : 100 (C0), 25 : 75 (OC25 & BC25), 50 : 50 (OC50 & BC50), 75 : 25 (OC75 & BC75) and 100 : 0 (O100 & B100) and substituting their blend instead of BSM and SMP at ratio 75 : 25 (OBC75) and evaluation of frozen products physically, sensually, economically and nutritionally. The ice milk made from 100% BSM and SMP served as the control (C0). The results showed that replacement of non fat milk solids (MSNF) with grain oat and barley components increased pH and viscosity values and decreased the specific gravity (Sp.gr), weight per gallon (Wt/gal) and whipping ability of ice milk mixes. Ice milk mixes made from 100% grain oat and barley components were excluded from the ice milk processing because of their very high viscosity and very low whipping ability. Incorporation of oat's or barley's components into ice milk mixes negatively affected Sp.gr, Wt/gal, overrun values and meltdown rate of the resultant ice milks. Results of sensory evaluation showed that most acceptable ice milks compared to untreated ice milk (C0) they order BC25-, OC25-, BC50-, OBC75and OC50ice milk. Economically, BC25ice milk was the least expensive, followed by BC50and OC25then OBC75ice milk. The nutritional analysis of ice milks more palatable sensually and economically (BC25-, BC50-, OC25and OBC75ice milk) indicated that calories, protein, ash, carbohydrate and dietary fibers were found to be good amount in comparison to C0. Thus, these ice milks would be highly nutritious and not expensive.
{"title":"The Use of Cereal Components in the Preparation of Ice Milk","authors":"F. Salama, M. Azzam, M. Saad","doi":"10.9790/2402-1105043848","DOIUrl":"https://doi.org/10.9790/2402-1105043848","url":null,"abstract":"The purpose of this study was to investigate preparation of ice milk mixes by substituting oat milk and oatmeal or barley milk and milled barley instead of buffalo skim milk (BSM) and skim milk powder (SMP) at ratios 0 : 100 (C0), 25 : 75 (OC25 & BC25), 50 : 50 (OC50 & BC50), 75 : 25 (OC75 & BC75) and 100 : 0 (O100 & B100) and substituting their blend instead of BSM and SMP at ratio 75 : 25 (OBC75) and evaluation of frozen products physically, sensually, economically and nutritionally. The ice milk made from 100% BSM and SMP served as the control (C0). The results showed that replacement of non fat milk solids (MSNF) with grain oat and barley components increased pH and viscosity values and decreased the specific gravity (Sp.gr), weight per gallon (Wt/gal) and whipping ability of ice milk mixes. Ice milk mixes made from 100% grain oat and barley components were excluded from the ice milk processing because of their very high viscosity and very low whipping ability. Incorporation of oat's or barley's components into ice milk mixes negatively affected Sp.gr, Wt/gal, overrun values and meltdown rate of the resultant ice milks. Results of sensory evaluation showed that most acceptable ice milks compared to untreated ice milk (C0) they order BC25-, OC25-, BC50-, OBC75and OC50ice milk. Economically, BC25ice milk was the least expensive, followed by BC50and OC25then OBC75ice milk. The nutritional analysis of ice milks more palatable sensually and economically (BC25-, BC50-, OC25and OBC75ice milk) indicated that calories, protein, ash, carbohydrate and dietary fibers were found to be good amount in comparison to C0. Thus, these ice milks would be highly nutritious and not expensive.","PeriodicalId":14546,"journal":{"name":"IOSR Journal of Environmental Science, Toxicology and Food Technology","volume":"35 1","pages":"38-48"},"PeriodicalIF":0.0,"publicationDate":"2017-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90583970","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
I. B. Wulo, Y. Mohammed, Y. Djauro, D. Mohammed, U. A. Usman, H. Sadiq, M. Kodomi, A. K. Gazali, H. I. Kamale, Y. Ibrahim
This research is an attempt at finding the institutional trajectories of Royal Dutch Shell operations concerning the question of Corporate Social Responsibility/Social Investment (CSR/SI) strategies in two different environments i.e. The United States and Nigeria. In the quest to ascertain these facts and variables, the question of adequacy of this responsibility and the policy framework of Royal Dutch Shell has become a subject of concern being that issues of corporate strategies towards different states and communities around the globe has raised questions of disparate arrangements, approaches and attitudes.A perusal of various literature and reports, including the Social Investment Disclosure in the sustainability report of the Royal Dutch Shell (2012), as well as economic indices and demographic data suggest how the question of CSR is a field amass with facts and figures about how differently global conglomerates approach their corporate responsibility toward host communities. The subject of CSR/SI strategies as contained in the analysis of the sustainability report of the Royal Dutch Shell (2012) states that in Nigeria. Yet, the Key Performance Indicators (KPI) reveals some level of inadequacy of the company’s Social Investment (SI) programmes in Nigeria as compared to the United State.), and the “Lack of Goodwill” Indicators designed by IPIECA (2008), bring to the fore the demographic and socio-economic indices of the two environments, which give an insight into issues that include ethical considerations and limitations. Most of the thematic issues show that the Royal Dutch Shell has in place diverse social and voluntary investments programs. Keywards: Environment, Corporate Social Responsibility, Niger-Delta and Oil & gas
{"title":"Comparative Analysis Of Oil Company’s Corporate Social Responsibility Operating in Different Environments (Nigeria and USA)","authors":"I. B. Wulo, Y. Mohammed, Y. Djauro, D. Mohammed, U. A. Usman, H. Sadiq, M. Kodomi, A. K. Gazali, H. I. Kamale, Y. Ibrahim","doi":"10.9790/2402-1106033441","DOIUrl":"https://doi.org/10.9790/2402-1106033441","url":null,"abstract":"This research is an attempt at finding the institutional trajectories of Royal Dutch Shell operations concerning the question of Corporate Social Responsibility/Social Investment (CSR/SI) strategies in two different environments i.e. The United States and Nigeria. In the quest to ascertain these facts and variables, the question of adequacy of this responsibility and the policy framework of Royal Dutch Shell has become a subject of concern being that issues of corporate strategies towards different states and communities around the globe has raised questions of disparate arrangements, approaches and attitudes.A perusal of various literature and reports, including the Social Investment Disclosure in the sustainability report of the Royal Dutch Shell (2012), as well as economic indices and demographic data suggest how the question of CSR is a field amass with facts and figures about how differently global conglomerates approach their corporate responsibility toward host communities. The subject of CSR/SI strategies as contained in the analysis of the sustainability report of the Royal Dutch Shell (2012) states that in Nigeria. Yet, the Key Performance Indicators (KPI) reveals some level of inadequacy of the company’s Social Investment (SI) programmes in Nigeria as compared to the United State.), and the “Lack of Goodwill” Indicators designed by IPIECA (2008), bring to the fore the demographic and socio-economic indices of the two environments, which give an insight into issues that include ethical considerations and limitations. Most of the thematic issues show that the Royal Dutch Shell has in place diverse social and voluntary investments programs. Keywards: Environment, Corporate Social Responsibility, Niger-Delta and Oil & gas","PeriodicalId":14546,"journal":{"name":"IOSR Journal of Environmental Science, Toxicology and Food Technology","volume":"29 1","pages":"34-41"},"PeriodicalIF":0.0,"publicationDate":"2017-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79129145","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The present study was undertaken to investigate the nutritive values of three different varieties of locally grown pineapples (Annanas comosus). Nutritional parameters analyzed include moisture, protein, fat, carbohydrate, energy, ash, fiber, total sugar, vitamin C, B1 and vitamin B2, minerals (Ca, P, Fe, Zn, Cu and Mg) and the amino acids compositions as determined by Amino Analyzer. Among the three varieties Kalender (Giant Kew) contained the highest amount of Protein, carbohydrate, total sugar ash and energy. Jaldubi (Honey Queen) contains the highest amount of moisture while Kalender the lowest. Fat content varies from 0.09% to 0.032%. The present study also revealed that with the exception of vitamin C and Ca, P, Fe, Mg, pineapples do not contain very much of the other vitamins and minerals.
{"title":"A Comparative Study on the Proximate Composition and Nutrient Analysis of Three Varieties of Pine Apples (Annanas Comosus) Grown In Bangladesh","authors":"Dipa Islam, A. Akand, Atiqur Rahman","doi":"10.9790/2402-1106024345","DOIUrl":"https://doi.org/10.9790/2402-1106024345","url":null,"abstract":"The present study was undertaken to investigate the nutritive values of three different varieties of locally grown pineapples (Annanas comosus). Nutritional parameters analyzed include moisture, protein, fat, carbohydrate, energy, ash, fiber, total sugar, vitamin C, B1 and vitamin B2, minerals (Ca, P, Fe, Zn, Cu and Mg) and the amino acids compositions as determined by Amino Analyzer. Among the three varieties Kalender (Giant Kew) contained the highest amount of Protein, carbohydrate, total sugar ash and energy. Jaldubi (Honey Queen) contains the highest amount of moisture while Kalender the lowest. Fat content varies from 0.09% to 0.032%. The present study also revealed that with the exception of vitamin C and Ca, P, Fe, Mg, pineapples do not contain very much of the other vitamins and minerals.","PeriodicalId":14546,"journal":{"name":"IOSR Journal of Environmental Science, Toxicology and Food Technology","volume":"1 1","pages":"43-45"},"PeriodicalIF":0.0,"publicationDate":"2017-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89971383","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
1 (Department Of Zoology, St.Xavier’s College For Women, Aluva, Kerala, India) 2 (Department Of Zoology, Nirmala College, Muvattupuzha,Kerala, India) __________________________________________________________________________________________ Abstract : Dung beetles are coprophagous beetles belonging to the order Coleoptera, in the Scarabaeidae family. This study aims to find out the dung beetles species associated with various stages of cow dung decomposition in an agrohabitat.2-6 hr old fresh cow dung pats were placed in open agricultural fields in Kerala, South India. Beetle composition from 8 stages of colonization, lasting 14 days were analysed to throw light into succession of dung beetles. Dung beetles in cow dung pats involved a short stay of 14 days. Fifteen dung beetle species representing eight genera and four tribes were recorded. Both abundance and species richness increased till 4th day of succession and declined beyond. Dwellers were early to arrive, tunnelers were the most prominent guild and rollers were completely absent in the samples. As these beetles plays an important role as ecological indicators, declining population of dung beetles in agricultural habitats, should be taken seriously and more research is needed in this regard.
{"title":"Succession of Dung Beetles (Scarabaeinae: Coleoptera) in the Cow Dung Pats of a Tropical Agro habitat in Kerala, South India","authors":"A. Anto, K. Vinod","doi":"10.9790/2402-1106024649","DOIUrl":"https://doi.org/10.9790/2402-1106024649","url":null,"abstract":"1 (Department Of Zoology, St.Xavier’s College For Women, Aluva, Kerala, India) 2 (Department Of Zoology, Nirmala College, Muvattupuzha,Kerala, India) __________________________________________________________________________________________ Abstract : Dung beetles are coprophagous beetles belonging to the order Coleoptera, in the Scarabaeidae family. This study aims to find out the dung beetles species associated with various stages of cow dung decomposition in an agrohabitat.2-6 hr old fresh cow dung pats were placed in open agricultural fields in Kerala, South India. Beetle composition from 8 stages of colonization, lasting 14 days were analysed to throw light into succession of dung beetles. Dung beetles in cow dung pats involved a short stay of 14 days. Fifteen dung beetle species representing eight genera and four tribes were recorded. Both abundance and species richness increased till 4th day of succession and declined beyond. Dwellers were early to arrive, tunnelers were the most prominent guild and rollers were completely absent in the samples. As these beetles plays an important role as ecological indicators, declining population of dung beetles in agricultural habitats, should be taken seriously and more research is needed in this regard.","PeriodicalId":14546,"journal":{"name":"IOSR Journal of Environmental Science, Toxicology and Food Technology","volume":"33 1","pages":"46-49"},"PeriodicalIF":0.0,"publicationDate":"2017-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82505169","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fermented milk products possess very important input and also plays a vital role in providing nutritional and therapeutic properties especially in dairy industries. Dahi is an indigenous and common fermented milk product of household and also has its own commercial value, prepared using lactic culture with probiotic properties. The present study was undertaken to find out the presence of acid and bile tolerance cultures for dahi samples collected from Bangalore market area. This process was carried to obtain the probiotic culture which is very much significant in the present scenario of any food and nutritional aspects of any industry related to food business. Further, the primary data were collected from different BBMP zones of Bengaluru consisting of 24 numbers of dahi samples were used for the study purpose. The results revealed that, the presence of lactococci, streptococci, leuconsotoc and lactobacilli were the major lactic acid bacterial growth. Among 82 lactic isolates, 43 isolates showed better activity in milk, acidity and DMC. Further the isolates sceening for acid and bile tolerance by adjusting the pH of the medium to 2.0 and by using 0.3% ox – bile. The maximum acid and bile tolerated isolates 12 numbers were genotypically identified as L.lactis ssp. Lactis (1) and L.lactis ssp. Lactis bv diacetylactis(1), among the 3 lactobacilli isolates L.plantarum (1), L.fermnetum (1) and L.helviticus (1) in case of leuconostocs isolates as L. mesentroides ssp. mesentroides (2) and all the streptococci as S.thermophilus (5). The purpose study is to identify the acid and bile tolerance on lactic acid bacteria and also information on identifying appropriate genotypically species of LAB which are acid and bile tolerant in nature and also boost the dairy industry in long run with these unique qualities which are very much essential for assessing the probiotic nature of particular organisms used in fermented products.
{"title":"A Study on Isolation of Acid and Bile Tolerance on lactic acid bacteria (LAB) in dairy product (Dahi) of Bengaluru in Karnataka","authors":"Madhusudan Nm, H. Manjunath, Dhavalagi Pallavi","doi":"10.9790/2402-1106026165","DOIUrl":"https://doi.org/10.9790/2402-1106026165","url":null,"abstract":"Fermented milk products possess very important input and also plays a vital role in providing nutritional and therapeutic properties especially in dairy industries. Dahi is an indigenous and common fermented milk product of household and also has its own commercial value, prepared using lactic culture with probiotic properties. The present study was undertaken to find out the presence of acid and bile tolerance cultures for dahi samples collected from Bangalore market area. This process was carried to obtain the probiotic culture which is very much significant in the present scenario of any food and nutritional aspects of any industry related to food business. Further, the primary data were collected from different BBMP zones of Bengaluru consisting of 24 numbers of dahi samples were used for the study purpose. The results revealed that, the presence of lactococci, streptococci, leuconsotoc and lactobacilli were the major lactic acid bacterial growth. Among 82 lactic isolates, 43 isolates showed better activity in milk, acidity and DMC. Further the isolates sceening for acid and bile tolerance by adjusting the pH of the medium to 2.0 and by using 0.3% ox – bile. The maximum acid and bile tolerated isolates 12 numbers were genotypically identified as L.lactis ssp. Lactis (1) and L.lactis ssp. Lactis bv diacetylactis(1), among the 3 lactobacilli isolates L.plantarum (1), L.fermnetum (1) and L.helviticus (1) in case of leuconostocs isolates as L. mesentroides ssp. mesentroides (2) and all the streptococci as S.thermophilus (5). The purpose study is to identify the acid and bile tolerance on lactic acid bacteria and also information on identifying appropriate genotypically species of LAB which are acid and bile tolerant in nature and also boost the dairy industry in long run with these unique qualities which are very much essential for assessing the probiotic nature of particular organisms used in fermented products.","PeriodicalId":14546,"journal":{"name":"IOSR Journal of Environmental Science, Toxicology and Food Technology","volume":"20 1","pages":"61-65"},"PeriodicalIF":0.0,"publicationDate":"2017-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83352263","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Cooked poultry meat and products as a potential source of some food poisoning bacteria","authors":"A. El-Malek","doi":"10.9790/2402-1106032329","DOIUrl":"https://doi.org/10.9790/2402-1106032329","url":null,"abstract":"","PeriodicalId":14546,"journal":{"name":"IOSR Journal of Environmental Science, Toxicology and Food Technology","volume":"5 1","pages":"23-29"},"PeriodicalIF":0.0,"publicationDate":"2017-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88443217","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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