Effect of Physical Parameters on Production of ᴅ-Xylonic Acid using Recombinant E. coli BL21 (DE3)

2019 ◽  
Vol 19 ◽  
pp. 1247-1254
Author(s):  
N.A.M. Rodzri ◽  
W.S.W.M. Zain ◽  
R.M.A. Hanapiah ◽  
R.A. Samah ◽  
R.M. Illias
Keyword(s):  
Physical Parameters ◽  
E Coli ◽  
Xylonic Acid

scholarly journals E. coli and Coliform Bacteria as Indicators for Drinking Water Quality and Handling of Drinking Water in the Sagarmatha National Park, Nepal

2017 ◽  
Vol 6 (2) ◽  
pp. 411 ◽  
Author(s):  
Kirsten Ngaire Nicholson ◽  
Klaus Neumann ◽  
Carolyn Dowling ◽  
Subodh Sharma
Keyword(s):  
Water Quality ◽  
Drinking Water ◽  
National Park ◽  
Dry Season ◽  
Drinking Water Quality ◽  
Coliform Bacteria ◽  
Physical Parameters ◽  
Total Coliforms ◽  
E Coli ◽  
Sagarmatha National Park

During the 2016 pre-monsoon dry season, we undertook a systematic study of water quality, specifically fecal contamination of drinking water, in the Khumbu Valley, Sagarmatha National Park (SNP, Mt. Everest region) and SNP buffer zone, Nepal. Our goal was to quantify physical parameters (temperature, pH, conductivity and total dissolved solids), and the presence of fecal coliforms (E. coli and total coliforms) in drinking water and drinking water sources (predominately groundwater-fed springs). This data set will function as a baseline for access to potable water and further monitoring. Sample sites were selected based on primary use as a drinking water and/or drinking water source for each community. In general, there is little correlation between and physical parameters however, there are very weak correlations between total coliform data and increasing temperature, and decreasing elevation and pH. There does, however, appear to be a correlation between population (including tourist numbers) and both E. coli and total coliforms. Our study clearly indicates that the presence of bacterial indicators of fecal pollution during the dry season. Samples from the more populated, lower altitude areas had higher levels of E. coli and coliform bacteria. Importantly, drinking water that was stored in tanks or transported long distances had a much higher incidence of E. coli and total coliforms suggesting that a change in water handling practices might have an important impact on drinking water quality and population health. 

scholarly journals Microbiological Assessment of Tap Water Following the 2016 Louisiana Flooding

2020 ◽  
Vol 17 (4) ◽  
pp. 1273 ◽  
Author(s):  
Nati K. Phan ◽  
Samendra P. Sherchan
Keyword(s):  
Baton Rouge ◽  
Tap Water ◽  
Fecal Indicator Bacteria ◽  
Quantitative Polymerase Chain Reaction ◽  
Indicator Bacteria ◽  
Physical Parameters ◽  
Fecal Indicator ◽  
E Coli ◽  
Adverse Health Outcomes ◽  
Oxidation Reduction

Floods are a prominent risk factor in the world of public health, as there is a risk of dispersal of harmful biological and chemical contaminants in floodwater. As climate change increases, the occurrence of natural disasters and risk of adverse health outcomes due to flash flooding also increases. Fecal indicator bacteria, such as Escherichia coli and Enterococci, are often encountered in contaminated floodwater and can cause gastrointestinal illnesses as well as a variety of infections. In August 2016, East Baton Rouge and surrounding parishes in Louisiana suffered heavy floods due to intense rainfall. No study of water quality during flooding has been conducted previously in Baton Rouge, Louisiana. Twenty-three pre-flush and post-flush water samples were collected immediately from accessible homes that had been affected by the floods in order to quantify concentrations of fecal indicator bacteria. These samples were analyzed for the presence of E. coli and Enterococci through both quantitative polymerase chain reaction (qPCR) and the IDEXX enzyme substrate method. The qPCR results indicated that 30% of the samples contained Enterococci and 61% of the samples contained E. coli, with the highest concentrations found in the pre-flush outdoor hose and the pre-flush kitchen tap. The IDEXX method yielded total coliforms in 65% of the samples, E. coli in 4%, and Enterococci in 35%, with the highest concentrations in the pre-flush outdoor faucet and the pre-flush post-filtration kitchen tap. Physical parameters including temperature, barometer pressure, dissolved oxygen, oxidation reduction potential, pH, conductivity, and salinity of these samples were also recorded. Of these parameters, conductivity and salinity were significant, suggesting they may positively influence E. coli and Enterococci growth.

Effects of Culture Conditions on Growth and Production of Xylonic Acid using Recombinant E. coli BL21 (DE3)

2019 ◽  
Vol 19 ◽  
pp. 1467-1472
Author(s):  
Rafidah Mohamed Ali Hanapiah ◽  
Rozaimi Abu Samah ◽  
Nurul Atikah Mohd Rodzri ◽  
Mior Ahmad Khushairi Mohd Zahari ◽  
Wan Salwanis Wan Md. Zain
Keyword(s):  
Culture Conditions ◽  
E Coli ◽  
Xylonic Acid

scholarly journals Effect of calcium cyanamide on pathogenic escherichia coli during mesophilic composting and impact on composting process

2013 ◽  
Vol 14 (4) ◽  
pp. 460-467
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Agent ◽  
Dairy Cow ◽  
Physical Parameters ◽  
Cow Manure ◽  
Biological Parameters ◽  
E Coli ◽  
Pathogenic Escherichia Coli ◽  
Dairy Cow Manure

The objective of the study was to determine the effect of CaCN2 on pathogenic E. coli as an antimicrobial agent and its impact on composting progress as an amendment in dairy cow manure based mixtures composted at laboratory scale. The changes in physical parameters, chemical parameters and biological parameters during 63 days composting were evaluated. The results of the analysis revealed that additions of 2% and 3% CaCN2 into the compostable substrate significantly improved the quality of the composting products. And the test for inactivation of E. coli showed that additions of 2% and 3% CaCN2 significantly shortened the time to inactivate E. coli during composting, indicating that the composting could quickly reach the sanitary standard with the addition of CaCN2.

scholarly journals Evaluation of the Microbiological and Physico-Chemical Quality of Soybean Flour (Glycine max L. Merrill) as a Food Supplement for Infants Sold in Daloa

2021 ◽  
pp. 24-30
Author(s):  
Kouassi Kra Athanase ◽  
Ouina Toualy Serge Thibaut ◽  
Voko Bi Rosin Don Rodrigue ◽  
Kouassi Kouassi Clément ◽  
Coulibaly Ibourahema ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Food Supplement ◽  
Physical Parameters ◽  
Microbiological Analysis ◽  
Soybean Flour ◽  
E Coli ◽  
Physico Chemical ◽  
Microbiological Criteria ◽  
Glycine Max L ◽  
Yeasts And Molds

The objective of this study is to assess the presence of harmful microorganisms and to characterize some physicochemical parameters in the soya flour sold in Daloa. To carry out the work, sixty (60) samples of soybean flour were collected by purchase in PMI (20), supermarkets (20) and in certain markets (20) made up of grains that will be transformed into flour according to the defined conditions. by ourselves. His samples will be transferred to the microbiology laboratory for analysis. A count to assess the microbiological quality was carried out. The assay of some chemical parameters and the determination of some physical parameters were performed. The different pH values ​​obtained are all alkaline. Microbiological analysis revealed compliance of average microbial loads of fungi (yeasts and molds) below 103 CFU / g and aerobic mesophilic bacteria below 105 CFU / g. On the other hand, the average microbial loads of total coliforms do not comply with the defined microbiological criteria. Furthermore, with regard to the potentially pathogenic germs in Bacillus cereus occurrences, there is no conformity of the average loads of the three types of flour. The defined criterion being 10 CFU / g. As for E. coli and S. aureus, only F1 flour complies with microbiological criteria. There is a presence of Salmonella in 60% of the samples of the F1 flour. Good practices should be observed in the processing of grains into flour in order to avoid possible contamination of the flour.

Subsurface constructed wetlands for wastewater treatment and reuse in agriculture: five years of experiences in Sicily, Italy

2007 ◽  
Vol 56 (3) ◽  
pp. 183-191 ◽  
Author(s):  
G.L. Cirelli ◽  
S. Consoli ◽  
V. Di Grande ◽  
M. Milani ◽  
A. Toscano
Keyword(s):  
Wastewater Reuse ◽  
Physical Parameters ◽  
Small Community ◽  
Tertiary Treatment ◽  
Faecal Coliforms ◽  
E Coli ◽  
Helminth Eggs ◽  
Microbiological Parameters ◽  
Wastewater Samples ◽  
Italian Legislation

The paper reports the results of an investigation on a H-SSF constructed wetland for tertiary treatment in a small community located in eastern Sicily, Italy. The system is designed to reuse wastewater for the irrigation of olive orchards covering about 150 hectares. From March 2001 to September 2005, wastewater samples were collected and the following chemical–physical parameters were determined according to Standard Methods: temperature, pH, EC, DO, TSS (105 °C), BOD5, COD, TN, TP. The following microbiological parameters were also evaluated: total coliforms, faecal coliforms, Escherichia coli, faecal streptococci, Salmonella, helminth eggs. Mean removal efficiencies ranged from 77 to 92% (TSS), 37 to 72% (BOD5), 51 to 79% (COD), 97 to 99.5% (E. coli). Removal efficiency of Salmonella and helminth eggs was always 100% in all samples; however, only 15% of total samples matched the limit of E. coli (<50 CFU/100 mL) fixed by Italian legislation for wastewater reuse.

Pathogen Survival in Chorizos: Ecological Factors

2006 ◽  
Vol 69 (5) ◽  
pp. 1087-1095 ◽  
Author(s):  
CARRIE M. HEW ◽  
MAHA N. HAJMEER ◽  
THOMAS B. FARVER ◽  
HANS P. RIEMANN ◽  
JAMES M. GLOVER ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Ecological Factors ◽  
Antimicrobial Effect ◽  
Black Pepper ◽  
Small Scale ◽  
Physical Parameters ◽  
Death Rates ◽  
Pork Sausage ◽  
E Coli ◽  
Chili Powder

This study addressed health risks from ethnic sausages produced on a small scale, without inspection, in California and elsewhere. Mexican-style chorizo, a raw pork sausage that is not cured, fermented, or smoked, was contaminated experimentally in the batter with Escherichia coli O157:H7, Listeria monocytogenes, or Salmonella serotypes and stuffed into natural casings. Formulations were based on a market survey in California. Physical parameters that were controlled were pH, water activity (aw), and storage temperature. The pH was adjusted with vinegar, stabilizing at 5.0 within 24 h. Initial aw levels adjusted with salt were 0.97, 0.95, 0.93, 0.90, and 0.85; levels declined with time because of evaporation. Pathogen numbers declined with storage up to 7 days, with few brief exceptions. Main effects and interactions of constant temperature and pH with declining aw on survival of the pathogens were determined. Maximum death rates occurred at higher aw for E. coli O157:H7 and Salmonella than for L. monocytogenes. Salt used to adjust aw affected palatability. Spices (black pepper, chili pepper, chili powder, cumin, garlic, guajillo pepper, oregano, and paprika) comprised another, potentially significant aspect of the sausage formulation. Some (notably black pepper and cumin) carried an indigenous microflora that contributed significantly to the microbial load of the sausage batter. Only undiluted fresh and powdered garlic exhibited a significant antimicrobial effect on the pathogens. Although each of the tested formulations caused death of the inoculated pathogens, none of the death rates was sufficiently rapid to ensure safety within the probable shelf life of the product.

scholarly journals Organoleptic, Physical and Microbiological Characteristics of Eggs Consumed in Dakar (Senegal)

2018 ◽  
Vol 7 (1) ◽  
pp. 105
Author(s):  
Abdelsalam Adoum Doutoum ◽  
Abdelsalam Tidjani ◽  
Djamalladine Mahamat Doungous ◽  
Hamadou Abba ◽  
Alioune Ndiaye ◽  
...  
Keyword(s):  
Embryo Development ◽  
Foreign Bodies ◽  
The Other ◽  
Average Weight ◽  
Physical Parameters ◽  
E Coli ◽  
Other Hand ◽  
Microbiological Characteristics ◽  
Egg Yolks ◽  
Oval Shape

The evaluation of the commercial quality and freshness of consumer eggs in Dakar, Senegal, involved 1,000 egg samples. The values of the physical parameters showed that the eggs had an average weight of 60.3g and the average age of 7.6 days. The majority of eggs had an oval shape (98.1%), 76.8% of eggs are clean against 23.2% dirty and 93.4% of the shells are intact against 6.6% rugged. On the other hand, 18.3% of the eggs have a spread albumen, 7.2% of the whites have foreign bodies, 5% have stains and no color and odor anomalies with a pH ranging from 8 to 9, 5. 21.4% of egg yolks are flattened, 86.6% of normal color, 10.4% have stains, no embryo development and no odor anomaly with a pH ranging from 5.7 to 6.5.100 eggs were microbiologically tested. The results showed that this food is contaminated internally by Salmonella (1%), E.coli (1%), Proteus (1%), Listeria (2%) and externally by Salmonella (2%). E. coli (4%), Proteus (3%), Staphyloccocus (5%).

scholarly journals D-Xylonic Acid from Recombinant E. coli BL21 (DE3): Comparison between Shake Flask and Benchtop Bioreactor Fermentation

2020 ◽  
Vol 1529 ◽  
pp. 052073
Author(s):  
N A M Rodzri ◽  
W S W M Zain ◽  
R M A Hanapiah ◽  
R A Samah ◽  
R M Illias
Keyword(s):  
Shake Flask ◽  
E Coli ◽  
Xylonic Acid

scholarly journals Afectación de la calidad de agua de los pozos del campus Tecnológico de Cancún por mancha urbana

2020 ◽  
pp. 1-13
Author(s):  
Ligia Adelayda Torres-Rivero
Keyword(s):  
Suspended Solids ◽  
Total Content ◽  
Fats And Oils ◽  
Primary Objective ◽  
Physical Parameters ◽  
Quality Indices ◽  
E Coli ◽  
Physical Chemical ◽  
Number Of Bacteria

In order to develop a diagnosis of well water quality, the physical, chemical and bacteriological quality of groundwater was evaluated, with the aim of knowing how it affects the increase in the population that is limited by IT cancún Our primary objective was to determine quality indices of the well that supplies water to our campus facilities taking into account the temporality of the years in 2016-2017, comparing the physical parameters of the total content of dissolved solids were evaluated, conductivity, pH, hardness, salinity, chemicals, fats and oils, biological E Collí y Coliformes totales por el Método Quanty Try Colilert, los resultados indican las concentraciones de los iones analizados, la hidrogeología de la península de Yucatán de tipo cavernoso, con permeabilidad, por el agua residual, la lluvia se produce en un proceso de contaminación antropogénica, the physical components analysed gave a high value to the maximum permissible limits according to NOM-127-SSA1-1994 modified 2000, Suspended solids 1200 mg/L, hardness 950 ppm, fats and oils 65 mg/l, E. Coli was used the method of E. Colilert the Colilert Quanty to determine the most likely number of bacteria the result of the sample gives us >2419.6 NPM a high content of faecal contamination.

Sign in / Sign up

Export Citation Format

Share Document