Pub Date : 2021-02-01DOI: 10.15414/JMBFS.2021.10.4.706-710
Alžbeta Demianová, A. Bobková, Lukáš Jurčaga, M. Bobko, Ľ. Belej, J. Árvay
Coffee is one of the most consumed beverages in the world. Its quality depends on many factors, such as, country of origin, altitude, climate, post-harvesting processing and others. This paper is focused on the possibility to determinate origin of American, African, and Asian coffees based on chemical properties of the final beverage, such as total antioxidant capacity (TAC) measured using DPPH radical, content of chlorogenic acids and caffeine determined by HPLC-DAD. Samples of green and roasted coffee (roasting level medium dark Full City ++) were used. In green samples the highest values of TAC and caffeine were measured in American samples (averagely 93.014 % inhibition of DPPH and 0.854 g.100 g-1 of caffeine respectively), the highest content of chlorogenic acids showed samples from Africa (averagely 5,037 g.100 g-1). In samples of roasted coffees values of TAC decreased by 7, 47 % in Africa samples, by 18,12 % in American, and 13,73 % in samples from Asia. Roasted African coffees showed on average 1.035 g.100 g-1 of caffeine, the highest average was measured in American samples (1.201 g.100 g-1), and lowest Asian samples (1.089 g.100 g-1). Lowest content of CGAs was obtained from African samples (0.595 g.100 g-1), and the higher from American (0.596 g.100 g-1) and African samples (0.6345 g.100 g-1). ANOVA single factor showed significant differences between green samples regarding the TAC and caffeine content. However, content of chlorogenic acids did not show any difference (p-value=0,6809) regarding the geographical origin. Same results were obtained comparing roasted samples.
咖啡是世界上消费量最大的饮料之一。其质量取决于许多因素，如原产国、海拔、气候、采收后加工等。本文的重点是根据最终饮料的化学性质来确定美洲、非洲和亚洲咖啡原产地的可能性，例如用DPPH自由基测量的总抗氧化能力(TAC)，用HPLC-DAD测定的绿原酸和咖啡因的含量。使用了生咖啡和烘焙咖啡的样品(烘焙水平中等，深色Full City ++)。绿色样品中TAC和咖啡因含量最高的是美国样品(DPPH的平均抑制率为93.014%，咖啡因的平均抑制率为0.854 g.100 g-1)，绿原酸含量最高的是非洲样品(平均为5,037 g.100 g-1)。在烘焙咖啡样品中，非洲样品的TAC值下降了7.47%，美洲样品下降了18.12%，亚洲样品下降了13.73%。烤过的非洲咖啡的咖啡因平均含量为1.035 g.100 g-1，美国咖啡的咖啡因含量最高(1.201 g.100 g-1)，亚洲咖啡的咖啡因含量最低(1.089 g.100 g-1)。最低注册会计师的内容从非洲获得样品(0.595 g.100 g - 1)级,和更高的美国(0.596 g.100 g1)和非洲(0.6345 g.100 g - 1)级样品。单因素方差分析显示绿色样品中TAC和咖啡因含量存在显著差异。不同产地绿原酸含量差异不显著(p值=0,6809)。对比焙烧样品得到了相同的结果。
{"title":"DETERMINATION OF GEOGRAPHICAL ORIGIN OF GREEN AND ROASTED COFFEE BASED ON SELECTED CHEMICAL PARAMETERS","authors":"Alžbeta Demianová, A. Bobková, Lukáš Jurčaga, M. Bobko, Ľ. Belej, J. Árvay","doi":"10.15414/JMBFS.2021.10.4.706-710","DOIUrl":"https://doi.org/10.15414/JMBFS.2021.10.4.706-710","url":null,"abstract":"Coffee is one of the most consumed beverages in the world. Its quality depends on many factors, such as, country of origin, altitude, climate, post-harvesting processing and others. This paper is focused on the possibility to determinate origin of American, African, and Asian coffees based on chemical properties of the final beverage, such as total antioxidant capacity (TAC) measured using DPPH radical, content of chlorogenic acids and caffeine determined by HPLC-DAD. Samples of green and roasted coffee (roasting level medium dark Full City ++) were used. In green samples the highest values of TAC and caffeine were measured in American samples (averagely 93.014 % inhibition of DPPH and 0.854 g.100 g-1 of caffeine respectively), the highest content of chlorogenic acids showed samples from Africa (averagely 5,037 g.100 g-1). In samples of roasted coffees values of TAC decreased by 7, 47 % in Africa samples, by 18,12 % in American, and 13,73 % in samples from Asia. Roasted African coffees showed on average 1.035 g.100 g-1 of caffeine, the highest average was measured in American samples (1.201 g.100 g-1), and lowest Asian samples (1.089 g.100 g-1). Lowest content of CGAs was obtained from African samples (0.595 g.100 g-1), and the higher from American (0.596 g.100 g-1) and African samples (0.6345 g.100 g-1). ANOVA single factor showed significant differences between green samples regarding the TAC and caffeine content. However, content of chlorogenic acids did not show any difference (p-value=0,6809) regarding the geographical origin. Same results were obtained comparing roasted samples.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"21 1","pages":"706-710"},"PeriodicalIF":0.0,"publicationDate":"2021-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86940278","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}
Pub Date : 2021-02-01DOI: 10.15414/JMBFS.2021.10.4.620-625
K. Castro-Ríos, Laura P. Bermeo-Escobar
The maintenance and conservation of strains of microorganisms such as bacteria, yeast, and fungi are vital for the advancement and development of various life science areas, impacting studies in genetics, biodiversity, bioprospecting, biotechnology, medicine, veterinary, environment, food security, nutrition, among others. The preservation of this biological material has achieved the safeguarding of industrial potential and the possibility of researching new functions and the use for the benefit of humanity. Various culture preservation methods have been developed over the years, such as sterile distilled water, cryopreservation, freeze-drying, sub-culture, and sterile mineral oil; these allow storing strains of various microorganisms under appropriate conditions and for long periods. For the case of edible and medicinal fungi, the most used conservation methods are cryopreservation and sterile distilled water, guaranteeing the stability of the characteristics of these fungi, their viability, and their biological potential over time; however, the need to continue evaluating different methods and applications in this type of fungus persists.
{"title":"METHODS FOR THE CULTURE CONSERVATION OF EDIBLE AND MEDICINAL FUNGI","authors":"K. Castro-Ríos, Laura P. Bermeo-Escobar","doi":"10.15414/JMBFS.2021.10.4.620-625","DOIUrl":"https://doi.org/10.15414/JMBFS.2021.10.4.620-625","url":null,"abstract":"The maintenance and conservation of strains of microorganisms such as bacteria, yeast, and fungi are vital for the advancement and development of various life science areas, impacting studies in genetics, biodiversity, bioprospecting, biotechnology, medicine, veterinary, environment, food security, nutrition, among others. The preservation of this biological material has achieved the safeguarding of industrial potential and the possibility of researching new functions and the use for the benefit of humanity. Various culture preservation methods have been developed over the years, such as sterile distilled water, cryopreservation, freeze-drying, sub-culture, and sterile mineral oil; these allow storing strains of various microorganisms under appropriate conditions and for long periods. For the case of edible and medicinal fungi, the most used conservation methods are cryopreservation and sterile distilled water, guaranteeing the stability of the characteristics of these fungi, their viability, and their biological potential over time; however, the need to continue evaluating different methods and applications in this type of fungus persists.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"16 1","pages":"620-625"},"PeriodicalIF":0.0,"publicationDate":"2021-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84412257","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}
Pub Date : 2021-02-01DOI: 10.15414/JMBFS.2021.10.4.598-603
Kanokchan Sanoppa
The purpose of this research was to evaluate the microbiological, chemical, and volatile compounds of mixed juices comprised of cashew apple and longan fermented with two yeast strains of Saccharomyces cerevisiae (C12 and EC1118). The two fermentations in the mixed juices were similar physicochemical parameters (the growth of yeast, pH, total acidity, total soluble solids, and total sugar). The most abundant of the volatile compounds in these wines were ethyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, isoamyl acetate, ethanol, isobutanol, isoamyl alcohol, 2-phenylethanol, β-ocimene, and acetic acid. Seven volatile compounds in the wines had odor activity values (OAVs) higher than 1, and also were selected and quantified (ethyl octanoate, ethyl hexanoate, ethyl decanoate, isoamyl acetate, isoamyl alcohol, 2-phenylethanol, and linalool). Ethyl octanoate (fruity, floral, and pineapple) had the highest OAVs in both of the mixed juices fermented with the yeast strains C12 and EC1118. The S. cerevisiae strain EC1118 can significantly produce the highest total volatile contents (359.23 mg/L), and we also found a higher level of total ester (95.50 mg/L) in the wines. Additionally, the S. cerevisiae strain EC1118 can provide a higher content of fruity aroma in wines, as indicated by the calculation of OAVs. The sensory analysis of the wines was acceptable to all the panelists, who gave color, clarity, taste, flavor, and overall acceptance scores as “like slightly” to “like moderately.”
{"title":"EVALUATING THE VOLATILE COMPOUNDS DURING ALCOHOLIC FERMENTATION OF DIFFERENT SACCHAROMYCES CEREVISIAE STRAINS IN MIXED JUICES OF CASHEW APPLE AND LONGAN","authors":"Kanokchan Sanoppa","doi":"10.15414/JMBFS.2021.10.4.598-603","DOIUrl":"https://doi.org/10.15414/JMBFS.2021.10.4.598-603","url":null,"abstract":"The purpose of this research was to evaluate the microbiological, chemical, and volatile compounds of mixed juices comprised of cashew apple and longan fermented with two yeast strains of Saccharomyces cerevisiae (C12 and EC1118). The two fermentations in the mixed juices were similar physicochemical parameters (the growth of yeast, pH, total acidity, total soluble solids, and total sugar). The most abundant of the volatile compounds in these wines were ethyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, isoamyl acetate, ethanol, isobutanol, isoamyl alcohol, 2-phenylethanol, β-ocimene, and acetic acid. Seven volatile compounds in the wines had odor activity values (OAVs) higher than 1, and also were selected and quantified (ethyl octanoate, ethyl hexanoate, ethyl decanoate, isoamyl acetate, isoamyl alcohol, 2-phenylethanol, and linalool). Ethyl octanoate (fruity, floral, and pineapple) had the highest OAVs in both of the mixed juices fermented with the yeast strains C12 and EC1118. The S. cerevisiae strain EC1118 can significantly produce the highest total volatile contents (359.23 mg/L), and we also found a higher level of total ester (95.50 mg/L) in the wines. Additionally, the S. cerevisiae strain EC1118 can provide a higher content of fruity aroma in wines, as indicated by the calculation of OAVs. The sensory analysis of the wines was acceptable to all the panelists, who gave color, clarity, taste, flavor, and overall acceptance scores as “like slightly” to “like moderately.”","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"5 1","pages":"598-603"},"PeriodicalIF":0.0,"publicationDate":"2021-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85161224","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}
Pub Date : 2021-02-01DOI: 10.15414/JMBFS.2021.10.4.536-540
A. A. Khalil, Ahood Khalid, H. Khalid, A. Aslam, QuratulAin Shahid, Miroslava Hlebová, M. Rebezov, M. Derkho, M. Shariati
Main aim of this study was to evaluate hypocholesterolemic potential of microwave-assisted black cumin (Nigella sativa) extracts (MABCEs) in a rat bioassay. Efficacy trial in this study comprised of 25 male albino rats which were divided into 5 groups having 5 rats each. Out of these 25 rats, 20 were hypercholesterolemic and 5 were normal rats. Hypercholesterolemia was induced by providing high cholesterol diet for 15 days, and after the onset of hypercholesterolemia these rats were administered with different concentrations of the MABCE i.e. 150, 300 & 450 mg/kg B.W. for a period of 28 days. The administration of extract displayed significant lowering in the lipid profile of the experimental rats. The 300mg/kg B.W. dose of black cumin MAE provided the optimum results giving cholesterol, triglyceride and LDL-c content lowered by 14.9%, 11.32% and 12% and value of HDL-c elevated by 12.88% compared to the hypercholesterolemic control. Similarly, there was a percent elevation in levels of SOD and CAT by 19.83% and 13.97%. The current study concluded that MABCEs have hypocholesterolemic effect thus can be used for its therapeutic property.
{"title":"UTILIZATION OF MICROWAVE ASSISTED BLACK CUMIN SEED EXTRACT AS HYPOCHOLESTEROLEMIC AGENT IN ALBINO RATS","authors":"A. A. Khalil, Ahood Khalid, H. Khalid, A. Aslam, QuratulAin Shahid, Miroslava Hlebová, M. Rebezov, M. Derkho, M. Shariati","doi":"10.15414/JMBFS.2021.10.4.536-540","DOIUrl":"https://doi.org/10.15414/JMBFS.2021.10.4.536-540","url":null,"abstract":"Main aim of this study was to evaluate hypocholesterolemic potential of microwave-assisted black cumin (Nigella sativa) extracts (MABCEs) in a rat bioassay. Efficacy trial in this study comprised of 25 male albino rats which were divided into 5 groups having 5 rats each. Out of these 25 rats, 20 were hypercholesterolemic and 5 were normal rats. Hypercholesterolemia was induced by providing high cholesterol diet for 15 days, and after the onset of hypercholesterolemia these rats were administered with different concentrations of the MABCE i.e. 150, 300 & 450 mg/kg B.W. for a period of 28 days. The administration of extract displayed significant lowering in the lipid profile of the experimental rats. The 300mg/kg B.W. dose of black cumin MAE provided the optimum results giving cholesterol, triglyceride and LDL-c content lowered by 14.9%, 11.32% and 12% and value of HDL-c elevated by 12.88% compared to the hypercholesterolemic control. Similarly, there was a percent elevation in levels of SOD and CAT by 19.83% and 13.97%. The current study concluded that MABCEs have hypocholesterolemic effect thus can be used for its therapeutic property.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"14 1","pages":"536-540"},"PeriodicalIF":0.0,"publicationDate":"2021-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87852181","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}
Pub Date : 2021-02-01DOI: 10.15414/JMBFS.2021.10.4.626-630
R. Nelofer, M. Nadeem, M. Irfan, Q. Syed, Sara Nawaz, A. Tahir
In this study, carboxymethyl cellulase was produced in submerged fermentation characterized and saccharification was optimized through Box-Behnken design. The optima pH and temperature of enzyme produced by Trichoderma viride were 5 and 50 oC, respectively. The crude enzyme had Km and Vmax values of 1.5143 µM and 0.9253µM/min, respectively, using carboxymethyl cellulose as substrate respectively. Three variables including pH (X1), incubation temperature (X2) and substrate concentration (X3) with three levels were used to optimize saccharification of wheat straw having 83% cellulose content using Box Behnken design and Artificial Neural Network (ANN). Results reveal that the proposed model was significant and quadratic effect of these parameters significantly affects the sugar production. Maximum sugar production (28.87 mg/ml) was predicted at RSM predicted levels of pH (6.6), incubation temperature (50 oC) and (6.2%) substrate concentration, while the levels predicted for pH, temperature and substrate concentration were 5, 50 oC and 3.5 %, respectively, by ANN. The predicted sugar concentration at these levels was 30.72 mg/mL. The observed values at the predicted levels of RSM and ANN were 25.52 and 29.95 mg/mL respectively.
{"title":"CONVERSION OF WHEAT STRAW INTO FERMENTABLE SUGARS USING CARBOXYMETHYL CELLULASE FROM TRICHODERMA VIRIDE THROUGH BOX-BEHNKEN DESIGN AND ARTIFICIAL NEURAL NETWORK","authors":"R. Nelofer, M. Nadeem, M. Irfan, Q. Syed, Sara Nawaz, A. Tahir","doi":"10.15414/JMBFS.2021.10.4.626-630","DOIUrl":"https://doi.org/10.15414/JMBFS.2021.10.4.626-630","url":null,"abstract":"In this study, carboxymethyl cellulase was produced in submerged fermentation characterized and saccharification was optimized through Box-Behnken design. The optima pH and temperature of enzyme produced by Trichoderma viride were 5 and 50 oC, respectively. The crude enzyme had Km and Vmax values of 1.5143 µM and 0.9253µM/min, respectively, using carboxymethyl cellulose as substrate respectively. Three variables including pH (X1), incubation temperature (X2) and substrate concentration (X3) with three levels were used to optimize saccharification of wheat straw having 83% cellulose content using Box Behnken design and Artificial Neural Network (ANN). Results reveal that the proposed model was significant and quadratic effect of these parameters significantly affects the sugar production. Maximum sugar production (28.87 mg/ml) was predicted at RSM predicted levels of pH (6.6), incubation temperature (50 oC) and (6.2%) substrate concentration, while the levels predicted for pH, temperature and substrate concentration were 5, 50 oC and 3.5 %, respectively, by ANN. The predicted sugar concentration at these levels was 30.72 mg/mL. The observed values at the predicted levels of RSM and ANN were 25.52 and 29.95 mg/mL respectively.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"1 1","pages":"626-630"},"PeriodicalIF":0.0,"publicationDate":"2021-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86247291","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}
Pub Date : 2021-02-01DOI: 10.15414/JMBFS.2021.10.4.697-705
J. Vašíček, A. Svoradová, A. Baláži, R. Jurčík, Marián Macháč, A. Ostró, P. Chrenek
Fluorescence-activated cell sorting (FACS) of spermatozoa was mainly used for sex sorting. Recently, FACS has been used to eliminate DNA-damaged human spermatozoa using YO-PRO-1 staining. Fragmentation of sperm DNA is considered as one of the reasons of male infertility. Moreover, YO-PRO-1 can effectively mark apoptotic as well as dead spermatozoa. Till now, only two FACS instruments were used for the spermatozoa sorting. However, both of them are not more commercially available from different reasons. In this study, we used novel FACSMelody Cell Sorter for the elimination of apoptotic and dead cells from the rabbit and ram semen samples in order to improve their overall quality. Briefly, semen samples were stained using YO-PRO-1 dye (apoptotic and dead cells) and/or propidium iodide (PI; only dead cells). Three different sorting experiments were performed: E1 – YO-PRO-1 and PI stained rabbit sperm cells were sorted into the tubes containing 1 ml of PBS; E2 – PI stained rabbit sperm cells were sorted into tubes that were washed with FBS prior adding PBS; and E3 – YO-PRO-1 and PI stained ram sperm cells were sorted into tubes washed with FBS prior adding PBS. As a sheath fluid sterile PBS was used. All samples, control (before sorting), negatively and positively sorted fractions, were analysed using CASA for motility assessment. Moreover, all sorted samples were re-stained with PI for viability assessment. In conclusion, elimination of dead (PI+) sperm from rabbit samples might improve their quality, since their progressive motility increased significantly (P<0.001) after sorting from 40 to 65%. However, ram spermatozoa seem to be sensitive to sorting procedure thus further optimisation of this procedure is required.
{"title":"OPTIMIZATION OF FACS SORTING FOR THE IMPROVEMENT OF LIVESTOCK SEMEN QUALITY","authors":"J. Vašíček, A. Svoradová, A. Baláži, R. Jurčík, Marián Macháč, A. Ostró, P. Chrenek","doi":"10.15414/JMBFS.2021.10.4.697-705","DOIUrl":"https://doi.org/10.15414/JMBFS.2021.10.4.697-705","url":null,"abstract":"Fluorescence-activated cell sorting (FACS) of spermatozoa was mainly used for sex sorting. Recently, FACS has been used to eliminate DNA-damaged human spermatozoa using YO-PRO-1 staining. Fragmentation of sperm DNA is considered as one of the reasons of male infertility. Moreover, YO-PRO-1 can effectively mark apoptotic as well as dead spermatozoa. Till now, only two FACS instruments were used for the spermatozoa sorting. However, both of them are not more commercially available from different reasons. In this study, we used novel FACSMelody Cell Sorter for the elimination of apoptotic and dead cells from the rabbit and ram semen samples in order to improve their overall quality. Briefly, semen samples were stained using YO-PRO-1 dye (apoptotic and dead cells) and/or propidium iodide (PI; only dead cells). Three different sorting experiments were performed: E1 – YO-PRO-1 and PI stained rabbit sperm cells were sorted into the tubes containing 1 ml of PBS; E2 – PI stained rabbit sperm cells were sorted into tubes that were washed with FBS prior adding PBS; and E3 – YO-PRO-1 and PI stained ram sperm cells were sorted into tubes washed with FBS prior adding PBS. As a sheath fluid sterile PBS was used. All samples, control (before sorting), negatively and positively sorted fractions, were analysed using CASA for motility assessment. Moreover, all sorted samples were re-stained with PI for viability assessment. In conclusion, elimination of dead (PI+) sperm from rabbit samples might improve their quality, since their progressive motility increased significantly (P<0.001) after sorting from 40 to 65%. However, ram spermatozoa seem to be sensitive to sorting procedure thus further optimisation of this procedure is required.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"410 1","pages":"697-705"},"PeriodicalIF":0.0,"publicationDate":"2021-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74366763","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}
Pub Date : 2021-02-01DOI: 10.15414/JMBFS.2021.10.4.669-673
A. Gautam, Amit Kumar, D. Dutt
Environmental pollution can be minimized by using xylanase pretreatment of pulp before chemical bleaching. A. flavus ARC-12 and S. commune ARC-11 produced 234.26 and 1147.11 IU/ml of xylanase under solid-state fermentation that was used for biobleaching of ethanol-soda pulp of Eulaliopsis binata. The brightness of bleached ethanol-soda pulp of E. binata increased by 3.2 and 1.9% (ISO) with A. flavus ARC-12 and S. commune ARC-11 xylanase respectively compared chemical bleaching at the same chlorine dioxide charge. While the consumption of chlorine dioxide were mitigated by 2.98 and 3.82% with A. flavus ARC-12 and S. commune ARC-11 xylanase pretreatment respectively. Moreover, A. flavus ARC-12 and S. commune ARC-11 xylanase pretreatment reduced AOX generation by 23.80 and 19.04% respectively compared to chemical bleaching.
化学漂白前采用木聚糖酶对纸浆进行预处理，可减少对环境的污染。A. flavus ARC-12和S. commune ARC-11在固态发酵条件下产生的木聚糖酶分别为234.26和1147.11 IU/ml，用于龙毛草浆乙醇-苏打的生物漂白。在相同的二氧化氯负荷下，A. flavus ARC-12木聚糖酶和S. commune ARC-11木聚糖酶的漂白效果分别比化学漂白效果提高3.2和1.9% (ISO)。而A. flavus ARC-12木聚糖酶和S. commune ARC-11木聚糖酶预处理可分别减少2.98%和3.82%的二氧化氯耗量。与化学漂白相比，黄曲霉ARC-12和S. commune ARC-11木聚糖酶预处理分别减少23.80%和19.04%的AOX生成。
{"title":"BIOBLEACHING OF ETHANOL-SODA PULP OF EULALIOPSIS BINATA BY XYLANASES FROM ASPERGILLUS FLAVUS ARC-12 AND SCHIZOPHYLLUM COMMUNE ARC-11","authors":"A. Gautam, Amit Kumar, D. Dutt","doi":"10.15414/JMBFS.2021.10.4.669-673","DOIUrl":"https://doi.org/10.15414/JMBFS.2021.10.4.669-673","url":null,"abstract":"Environmental pollution can be minimized by using xylanase pretreatment of pulp before chemical bleaching. A. flavus ARC-12 and S. commune ARC-11 produced 234.26 and 1147.11 IU/ml of xylanase under solid-state fermentation that was used for biobleaching of ethanol-soda pulp of Eulaliopsis binata. The brightness of bleached ethanol-soda pulp of E. binata increased by 3.2 and 1.9% (ISO) with A. flavus ARC-12 and S. commune ARC-11 xylanase respectively compared chemical bleaching at the same chlorine dioxide charge. While the consumption of chlorine dioxide were mitigated by 2.98 and 3.82% with A. flavus ARC-12 and S. commune ARC-11 xylanase pretreatment respectively. Moreover, A. flavus ARC-12 and S. commune ARC-11 xylanase pretreatment reduced AOX generation by 23.80 and 19.04% respectively compared to chemical bleaching.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"22 1","pages":"669-673"},"PeriodicalIF":0.0,"publicationDate":"2021-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81624082","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}
Pub Date : 2021-02-01DOI: 10.15414/JMBFS.2021.10.4.581-585
Klara Chvalinova, Radim Holešinský, L. Sochorová, M. Baroň, J. Sochor
This paper deals with a study of the inhibition of microorganisms occurring in grape must and wine, using silver in the form of nanoparticles and colloidal solution. Pure cultures of yeasts Saccharomyces cerevisiae and Brettanomyces bruxellensis, lactic acid bacteria Lactobacillus brevis, Pediococcus damnsosus and acetic acid bacteria Acetobacter aceti and Gluconobacter oxydans were used for the experiments. Attention was primarily focused on monitoring changes in carbohydrate processing, namely glucose, fructose, sucrose, maltose, mannitol, galactose, trehalose, and s-glucosidase activity. These biochemical determinations have shown limitations in carbohydrate processing, particularly sucrose in yeasts, and fructose, glucose and sucrose in bacteria. The effects of silver have also been observed in natural microflora found in grape must from Chardonnay and Hibernal. Colloidal silver at concentrations 40, 70 and 100 ppm and silver nanoparticles at concentrations 70, 150 and 250 ppm were used for inhibition. A plate method was used to determine the number of viable colonies. With an increasing concentration of applied substances, the growth of both yeasts and bacteria was strongly inhibited, as indicated by the numbers of colonies cultivated from the must. Yeast growth was inhibited by the lowest concentration – (70 ppm) by up to 72% and bacterial growth by up to 75.5%.
{"title":"STUDY OF INHIBITION OF YEASTS, LACTIC AND ACETIC BACTERIA USING SILVER PARTICLES","authors":"Klara Chvalinova, Radim Holešinský, L. Sochorová, M. Baroň, J. Sochor","doi":"10.15414/JMBFS.2021.10.4.581-585","DOIUrl":"https://doi.org/10.15414/JMBFS.2021.10.4.581-585","url":null,"abstract":"This paper deals with a study of the inhibition of microorganisms occurring in grape must and wine, using silver in the form of nanoparticles and colloidal solution. Pure cultures of yeasts Saccharomyces cerevisiae and Brettanomyces bruxellensis, lactic acid bacteria Lactobacillus brevis, Pediococcus damnsosus and acetic acid bacteria Acetobacter aceti and Gluconobacter oxydans were used for the experiments. Attention was primarily focused on monitoring changes in carbohydrate processing, namely glucose, fructose, sucrose, maltose, mannitol, galactose, trehalose, and s-glucosidase activity. These biochemical determinations have shown limitations in carbohydrate processing, particularly sucrose in yeasts, and fructose, glucose and sucrose in bacteria. The effects of silver have also been observed in natural microflora found in grape must from Chardonnay and Hibernal. Colloidal silver at concentrations 40, 70 and 100 ppm and silver nanoparticles at concentrations 70, 150 and 250 ppm were used for inhibition. A plate method was used to determine the number of viable colonies. With an increasing concentration of applied substances, the growth of both yeasts and bacteria was strongly inhibited, as indicated by the numbers of colonies cultivated from the must. Yeast growth was inhibited by the lowest concentration – (70 ppm) by up to 72% and bacterial growth by up to 75.5%.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"49 1","pages":"581-585"},"PeriodicalIF":0.0,"publicationDate":"2021-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82637811","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}
Pub Date : 2021-02-01DOI: 10.15414/JMBFS.2021.10.4.674-679
Tanmay Sarkar, M. Salauddin, S. Hazra, R. Chakraborty
Casein ball (rasgulla) is a round-shaped white coloured cheese ball of a very soft springy and porous texture dipped in sugar syrup and is one of the traditional milk-based sweets of India. Both fresh pineapple pulp (PP) and hot air (PH), microwave (PMW), microwave convective (PMWC) and freeze-dried (PF) pineapple powder mixed with chhana in 1:4 ratio were used to prepare the pineapple fortified rasgulla and coded as PP, PH, PMW, PMWC and PF, respectively. Pineapple (Ananas comosus) was chosen mainly due to its high amount of bioactive components, which reduce the rate of deterioration along with value addition purpose. The study aims to observe the effect of period of storage over 0-50 hours at room temperature (25±2°C) on casein ball (rasgulla) samples (fortified using differently dried pineapple), based on different physicochemical parameters such as phenolic content, antioxidant activity, colour change, hardness and sensory analysis. With the progress in storage time, the colour difference and hardness of all the rasgulla samples also increased and on the other hand, the total polyphenol content (TPC) and DPPH activity values decreased. The addition of differently dried pineapple powder to rasgulla helped to increase the TPC and DPPH scavenging activity, TPC and DPPH both increased by 3.5 fold and 5 fold respectively for PMWC (Microwave convective dried pineapple rasgulla). Also, hardness was decreased by 8.07 % in PMWC than NR (Normal rasgulla).Least colour difference was observed for PP (Pineapple pulp rasgulla) after 50 hours of storage. Significant changes on different
{"title":"EFFECT OF HOT AIR OVEN, MICROWAVE, MICROWAVE CONVECTIVE, FREEZE DRIED PINEAPPLE PULP ON STORAGE STABILITY OF CASEIN BALL (RASGULLA)","authors":"Tanmay Sarkar, M. Salauddin, S. Hazra, R. Chakraborty","doi":"10.15414/JMBFS.2021.10.4.674-679","DOIUrl":"https://doi.org/10.15414/JMBFS.2021.10.4.674-679","url":null,"abstract":"Casein ball (rasgulla) is a round-shaped white coloured cheese ball of a very soft springy and porous texture dipped in sugar syrup and is one of the traditional milk-based sweets of India. Both fresh pineapple pulp (PP) and hot air (PH), microwave (PMW), microwave convective (PMWC) and freeze-dried (PF) pineapple powder mixed with chhana in 1:4 ratio were used to prepare the pineapple fortified rasgulla and coded as PP, PH, PMW, PMWC and PF, respectively. Pineapple (Ananas comosus) was chosen mainly due to its high amount of bioactive components, which reduce the rate of deterioration along with value addition purpose. The study aims to observe the effect of period of storage over 0-50 hours at room temperature (25±2°C) on casein ball (rasgulla) samples (fortified using differently dried pineapple), based on different physicochemical parameters such as phenolic content, antioxidant activity, colour change, hardness and sensory analysis. With the progress in storage time, the colour difference and hardness of all the rasgulla samples also increased and on the other hand, the total polyphenol content (TPC) and DPPH activity values decreased. The addition of differently dried pineapple powder to rasgulla helped to increase the TPC and DPPH scavenging activity, TPC and DPPH both increased by 3.5 fold and 5 fold respectively for PMWC (Microwave convective dried pineapple rasgulla). Also, hardness was decreased by 8.07 % in PMWC than NR (Normal rasgulla).Least colour difference was observed for PP (Pineapple pulp rasgulla) after 50 hours of storage. Significant changes on different","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"13 1","pages":"674-679"},"PeriodicalIF":0.0,"publicationDate":"2021-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74983369","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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