Download or read book Isolation of Microorganism from Oil Palm SAP written by Nurul Nadia Ummira Abu Bakar and published by . This book was released on 2011 with total page 50 pages. Available in PDF, EPUB and Kindle. Book excerpt: The oil palm sap is come from the oil palm trunk. The outer of the trunk is being process to become plywood but for the most moisture part, it has been squeezed in order to get the sap. The unfermented sap is clean, sweet, colorless syrup containing about 10-12 % sugar, which is mainly. Sap also rich with other simple sugar such as glucose, fructose, raffinose, amino acid, vitamins and other essential nutrients. This research is aim to isolate bacteria using streaking plate method from palm oil sap and identified by using Bergey"s manual. . A total of 15 colonies were successfully isolated from the palm oil sap. From analysis, Lactobacillus spp. was the dominant species isolated followed by Pseudomonas spp., Corynebacterium spp and Vibro spp. For the kinetic growth study, the kinetic values that need to determine are maximum growth rate (μ), decay coefficient (K), yield coefficient (Y) and substrate coefficient (Ksmd). The growth kinetic is calculated by measured the substrate concentration and biomass weight. Kwas determined to be 0.034 hd -1 and Y as 0.124 g/L. Meanwhile, μm was 0.2532 h-1 and K was 536.4557 g/L. As a conclusion, it is well known that the environment condition influence the bacteria species and growth activities of bacteria. s.
Download or read book Isolation of Microorganism from Oil Palm SAP written by Muhammad Ridzuan Kamaruzaman and published by . This book was released on 2011 with total page 58 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oil palm sap is obtained from squeeze the oil palm trunk. The sap is good medium because rich of nutrients for yeast growth. The objectives of this research are to isolate and identify the yeast species from oil palm sap and determine the growth kinetic of the mix culture of yeast. The isolation of yeast is using streaking method that streak on sabouraud dextrose agar and incubate for 30oC and 48 hours for development yeast colonies on the agar plate. The yeast colonies will re-streak to get pure colonies. The pure colonies are identified by using morphological and biochemical test to determine the species. The growth kinetics are based on Monod kinetics which using cell dried weight and substrate concentration taken every 4 hours until the reading constant or decline. The yeast species in the oil palm sap are Candida spp., Hansenula spp., Fisobasidiella spp., Saccharomyces spp., Pichia spp., Sporobolomyces spp. and Trichosporon spp. The growth kinetics values are 0.0288 (yield coefficient), 0.0058h-1 (decay coefficient), 0.3509h-1 (maximum growth rate) and 1850.711mg/l (half saturation constant). As conclusion, the yeast species can obtain from oil palm sap and can be used for further research.
Download or read book Laboratory Methods in Microbiology written by W. F. Harrigan and published by Academic Press. This book was released on 2014-06-28 with total page 375 pages. Available in PDF, EPUB and Kindle. Book excerpt: Laboratory Methods in Microbiology is a laboratory manual based on the experience of the authors over several years in devising and organizing practical classes in microbiology to meet the requirements of students following courses in microbiology at the West of Scotland Agricultural College. The primary object of the manual is to provide a laboratory handbook for use by students following food science, dairying, agriculture and allied courses to degree and diploma level, in addition to being of value to students reading microbiology or general bacteriology. It is hoped that laboratory workers in the food manufacturing and dairying industries will find the book useful in the microbiological aspects of quality control and production development. The book is organized into two parts. Part I is concerned with basic methods in microbiology and would normally form the basis of a first year course. Abbreviated recipes and formulations for a number of typical media and reagents are included where appropriate, so that the principles involved are more readily apparent. Part II consists of an extension of these basic methods into microbiology as applied in the food manufacturing, dairying and allied industries. In this part, the methods in current use are given in addition to, or in place of, the ""classical"" or conventional techniques.
Download or read book Isolation of Bacteria and Fungi Associated with Palm Wine Sold in Gboko Metropolis written by Frank O. Ukoro and published by . This book was released on 2019-08-07 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt: Academic Paper from the year 2019 in the subject Biology - Micro- and Molecular Biology, course: MCB, language: English, abstract: Palm wine was assessed for microorganism of Bacteria and Fungi. The microorganism was assayed on Lactobacillus, Bacillus, Staphylococcus aurus, E. coli, Streptococci, Pseudomonas aeroginosa, with fungi; Candida, Penicillilium, Yeast, Rhizopus, Mold, Yeast, Saccharomyces. In Tarukpe joints only 11 microbial isolates were obtained, 6 Bacteria and 5 fungi with 42.9 % and 33.3 % respectively. The rates of contamination and this may probably be due to poor handling and improper environmental sanitation around the joints. The occurrence of microbial isolate in palm wine supports the report made by Faparusi and Bassir (1971), Okafor (1987), Njoku et al., (1991) which lend more weight to present findings. The presence of Saccharomyces cerevesiae collaborates with the earlier report of Bassir (1982).
Download or read book A Manual of Paper Chromatography and Paper Electrophoresis written by Richard J. Block and published by Elsevier. This book was released on 2013-10-22 with total page 493 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Manual of Paper Chromatography and Paper Electrophoresis provides a comprehensive discussion of the techniques of paper chromatography and paper electrophoresis. The book is organized into two parts. Part I on paper chromatography provides a readily accessible source for some of the many uses and adaptations of paper chromatography. An effort has been made to write a practical manual in which tried and proved procedures, employing relatively simple equipment and available reagents, are summarized. Part II on paper electrophoresis discusses basic principles and methodology. The emphasis throughout has been on the separation of protein mixtures, particularly blood serum. This reflects the fact that it is in this particular application that paper electrophoresis has thus far not been challenged by paper chromatography, whereas many of the smaller molecules can be resolved equally well or better by the thus far more widely employed chromatographic procedures.
Download or read book Handbook of Fermented Food and Beverage Technology Two Volume Set written by Y. H. Hui and published by CRC Press. This book was released on 2012-05-21 with total page 1636 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
Download or read book Vinegars of the World written by Laura Solieri and published by Springer Science & Business Media. This book was released on 2009-08-29 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vinegars can be considered as acidic products of special importance for the enri- ment of our diet, and resulting from the desired or controlled oxidation of ethanol containing (liquid) substrates. The traditional use and integration of vinegars in numerous cultures can be traced back to ancient times. In fact, the cultural heritage of virtually every civilization includes one or more vinegars made by the souring action (of micro-organisms) following alcoholic fermentation. It has been do- mented that the Egyptians, Sumerians and Babylonians had experience and tech- cal knowledge in making vinegar from barley and any kind of fruit. Vinegar was very popular both in ancient Greece and Rome, where it was used in food prepa- tions and as remedy against a great number of diseases. In Asia, the first records about vinegar date back to the Zhou Dynasty (1027-221 BC) and probably China’s ancient rice wines may have originally been derived from fruit, for which (malted) rice was substituted later. The historical and geographical success of vinegars is mainly due to the low technology required for their production, and to the fact that several kinds of raw materials rich in sugars may easily be processed to give vinegar. In addition, vi- gars are well-known and accepted as safe and stable commodities that can be c- sumed as beverages, health drinks or added to food as preservatives or as flavo- ing agents.
Download or read book Handbook of Plant Based Fermented Food and Beverage Technology written by Y. H. Hui and published by CRC Press. This book was released on 2012-05-17 with total page 821 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
Download or read book Ethnic Fermented Foods and Beverages of India Science History and Culture written by Jyoti Prakash Tamang and published by Springer Nature. This book was released on 2020-03-02 with total page 687 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country’s diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented, whereas the majority of the alcoholic beverages have been prepared using dry starter culture and the ‘back-sloping’ method for the past 6,000 years. A broad range of culturable and unculturable microbiomes and mycobiomes are associated with the fermentation and production of ethnic foods and alcoholic drinks in India. The book begins with detailed chapters on various aspects including food habits, dietary culture, and the history, microbiology and health benefits of fermented Indian food and beverages. Subsequent chapters describe unique and region-specific ethnic fermented foods and beverages from all 28 states and 9 union territories. In turn the classification of various ethnic fermented foods and beverages, their traditional methods of preparation, culinary practices and mode of consumption, socio-economy, ethnic values, microbiology, food safety, nutritional value, and process optimization in some foods are discussed in details with original pictures. In closing, the book addresses the medicinal properties of the fermented food products and their health benefits, together with corresponding safety regulations.
Download or read book The Prokaryotes written by Edward F. DeLong and published by Springer. This book was released on 2014-10-02 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Prokaryotes is a comprehensive, multi-authored, peer reviewed reference work on Bacteria and Achaea. This fourth edition of The Prokaryotes is organized to cover all taxonomic diversity, using the family level to delineate chapters. Different from other resources, this new Springer product includes not only taxonomy, but also prokaryotic biology and technology of taxa in a broad context. Technological aspects highlight the usefulness of prokaryotes in processes and products, including biocontrol agents and as genetics tools. The content of the expanded fourth edition is divided into two parts: Part 1 contains review chapters dealing with the most important general concepts in molecular, applied and general prokaryote biology; Part 2 describes the known properties of specific taxonomic groups. Two completely new sections have been added to Part 1: bacterial communities and human bacteriology. The bacterial communities section reflects the growing realization that studies on pure cultures of bacteria have led to an incomplete picture of the microbial world for two fundamental reasons: the vast majority of bacteria in soil, water and associated with biological tissues are currently not culturable, and that an understanding of microbial ecology requires knowledge on how different bacterial species interact with each other in their natural environment. The new section on human microbiology deals with bacteria associated with healthy humans and bacterial pathogenesis. Each of the major human diseases caused by bacteria is reviewed, from identifying the pathogens by classical clinical and non-culturing techniques to the biochemical mechanisms of the disease process. The 4th edition of The Prokaryotes is the most complete resource on the biology of prokaryotes. The following volumes are published consecutively within the 4th Edition: Prokaryotic Biology and Symbiotic Associations Prokaryotic Communities and Ecophysiology Prokaryotic Physiology and Biochemistry Applied Bacteriology and Biotechnology Human Microbiology Actinobacteria Firmicutes Alphaproteobacteria and Betaproteobacteria Gammaproteobacteria Deltaproteobacteria and Epsilonproteobacteria Other Major Lineages of Bacteria and the Archaea
Download or read book Pathogen and Microbial Contamination Management in Micropropagation written by Alan C. Cassells and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is based mainly on invited and offered papers presented at the Second International Symposium on Bacterial and Bacteria-like Contaminants of Plant Tissue Cultures held at University College, Cork, Ireland in September 1996, with additional invited papers. The First International Symposium on Bacterial and Bacteria-like Contaminants of Plant Tissue Cultures was held at the same venue in 1987 and was published as Acta Horticulturae volume 225, 1988. In the intervening years there have been considerable advances in both plant disease diagnostics and in the development of structured approaches to the management of disease and microbial contamination in micropropagation. These approaches have centred on attempts to separate, spatially, the problems of disease transmission and laboratory contamination. Disease-control is best achieved by establishing pathogen-free cultures while laboratory contamination is based on subsequent good working practice. Control of losses due to pathogens and microbial contamination in vitro addresses, arguably, the most importance causes of losses in the industry; nevertheless, losses at and post establishment can also be considerable due to poor quality microplants or micro-shoots. In this symposium, a holistic approach to pathogen and microbial contamination control is evident with the recognition that micropropagators must address pathogen and microbial contamination in vitro, and diseases and microplant failure at establishment. There is increasing interest in establishing beneficial bacterial and mycorrhizal association with microplants in vitro and in vivo.
Download or read book Halophilic Microorganisms written by Antonio Ventosa and published by Springer Science & Business Media. This book was released on 2013-11-21 with total page 363 pages. Available in PDF, EPUB and Kindle. Book excerpt: Various groups of microorganisms - bacteria, archaea, algae and even fungi - have adapted to a life in a hypersaline environment. Halophilic Microorganisms explores the many-fold aspects of life under these extreme conditions. Several contributions analyze the microbial communities in different hypersaline environments such as salterns, soda lakes, and the Dead Sea or salt sediments. Reviews of their biodiversity, phylogeny, and genetics are given as well as of the diverse adaptation strategies of salt-tolerant or salt-requiring microorganisms. Microorganisms that have adapted to moderate salt concentrations or to habitats with drastic fluctuations are also treated in addition to the extreme halophiles. Their physiological, biochemical and molecular mechanisms developed in response to salinity and high osmotic pressure as well as current and future biotechnological applications are presented.
Download or read book Science and Technology of Fruit Wine Production written by Maria R. Kosseva and published by Academic Press. This book was released on 2016-11-01 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt: Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines. The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non-grape fruits needs serious consideration. Focuses on producing non-grape wines, highlighting their flavor, taste, and other quality attributes, including their antioxidant properties Provides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruits Explores options for reducing post-harvest losses, which are especially high in developing countries Stimulates research and development efforts in non-grape wines
Download or read book Applications of Biotechnology in Traditional Fermented Foods written by National Research Council and published by National Academies Press. This book was released on 1992-02-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.
Download or read book Microbiology of Fermented Foods written by B.J. Wood and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 889 pages. Available in PDF, EPUB and Kindle. Book excerpt: When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking! I was not entirely alone in this, as in asking me to produce such a book the commissioning Editor, Mr George Olley of Elsevier Ap plied Science Publishers, had pictured a text of perhaps 300 pages, but on seeing my list of chapter titles realized that we were talking about a - chapter, two-volume work. We eventually decided to go ahead with it, and the result was more successful than either of us had dared to hope could be It was therefore with rather mixed emotions that I contemplated the case. a second edition at the suggestion of Blackie Press, who had taken over the title from Elsevier. On the one hand, I was naturally flattered that the book was considered important enough to justify a second edition. On the other hand, I was very well aware that the task would be even greater this time.
Download or read book Population Biology of Grasses written by G. P. Cheplick and published by Cambridge University Press. This book was released on 1998-03-28 with total page 409 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dynamics.
Download or read book Edible Insects written by Arnold van Huis and published by Bright Sparks. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Edible insects have always been a part of human diets, but in some societies there remains a degree of disdain and disgust for their consumption. Although the majority of consumed insects are gathered in forest habitats, mass-rearing systems are being developed in many countries. Insects offer a significant opportunity to merge traditional knowledge and modern science to improve human food security worldwide. This publication describes the contribution of insects to food security and examines future prospects for raising insects at a commercial scale to improve food and feed production, diversify diets, and support livelihoods in both developing and developed countries. It shows the many traditional and potential new uses of insects for direct human consumption and the opportunities for and constraints to farming them for food and feed. It examines the body of research on issues such as insect nutrition and food safety, the use of insects as animal feed, and the processing and preservation of insects and their products. It highlights the need to develop a regulatory framework to govern the use of insects for food security. And it presents case studies and examples from around the world. Edible insects are a promising alternative to the conventional production of meat, either for direct human consumption or for indirect use as feedstock. To fully realise this potential, much work needs to be done by a wide range of stakeholders. This publication will boost awareness of the many valuable roles that insects play in sustaining nature and human life, and it will stimulate debate on the expansion of the use of insects as food and feed.
