scholarly journals Enumeration of Microflora from Ingredients and Idli Batter

2021 ◽  
Author(s):  
Viswanatha Angadi ◽  
B. Ramachandra ◽  
D.B. Puranik ◽  
R. Prabha
Keyword(s):  
Potato Dextrose Agar ◽  
Local Market ◽  
Fermented Foods ◽  
Black Gram ◽  
Plate Method ◽  
Selective Media ◽  
Idli Batter ◽  
Science College ◽  
Natural Microflora ◽  
Dairy Science

Background: Microorganisms are responsible for characteristic changes in the fermented foods. They result in the sequential changes during fermentation of food, resulting in souring, leavening and changes in flavour, body and texture. The present study was aimed to enumerate the natural microflora present in raw ingredients used as well in fresh and fermented idli batter. Methods: Study was conducted during the period 2019-2020 to develop solid state fermented cultures for whey based idli batter at Department of Dairy Microbiology, Dairy Science College, Bangalore. The raw ingredients used for idli preparation were sourced from local market of Bangalore. Lactic counts such as leuconostoc, enterococci, pediococci and lactobacilli, as well as yeast counts were enumerated using different selective media by pour plate method. Result: The leuconostoc count of rice rava, black gram dhal and fresh idli batter on sucrose agar ranged from 2.0 to 3.78 log10 cfu/g; Lactobacilli count on MRS agar varied from 2.0 to 4.11 log10 cfu/g. Yeast count on potato dextrose agar ranged from 1.6 to 2.3 log10 cfu/g. Lactic counts (includes leuconostoc, lactobacillus, pediococci, enterococci) in fresh idli batter ranged from 3.63 log10 cfu/g to 4.77 log10 cfu/g, whereas in fermented idli batter varied from 2.56 log10 cfu/g to 8.74 log10 cfu/g. The yeast counts in fermented batter ranged from 9.23 to 9.56 log10 cfu/g.

Differential isolation of Pythium species from soil by means of selective media, temperature, and pH

1975 ◽  
Vol 21 (5) ◽  
pp. 606-612 ◽  
Author(s):  
R. D. Lumsden ◽  
W. A. Ayers ◽  
R. L. Dow
Keyword(s):  
Gallic Acid ◽  
Acid Medium ◽  
Inoculum Potential ◽  
Pythium Species ◽  
Optimum Temperature ◽  
Isolation Method ◽  
Frequency Method ◽  
Plate Method ◽  
Selective Media ◽  
Mixed Populations

Pythium aphanidermatum, with an optimum temperature for growth at 35C, grew well and was readily isolated from soil on pimaricin–vancomycin medium (MPVM) when incubated for24 h at 38–40C. The pH of the medium affected recovery; maximum numbers developed above pH 6.0. Other Pythium spp. were recovered on MPVM at 20–25C, but were excluded by incubation at 38–40C. These Pythium spp. included P. ultimum, P. paroecandrum, P. irregulare, P. mamillatum, and an unidentified Pythium sp. These species grew well and were readily isolated from soil on gallic acid medium (GAM) when incubated for 24–48 h at 20C. P. aphanidermatum and P. myriotylum grew from mycelium on GAM, but their oospores did not germinate nor could they be isolated from soil on this medium. P. myriotylum grew well on MPVM, but was only rarely isolated, even from soils with known high potential for disease caused by P. myriotylum. Propagules of Pythium were enumerated by a plate-dilution frequency method or by a smear-plate method in serial dilutions of soil in 0.3% water agar. This differential isolation method is valuable for studies on the ecology, survival, and inoculum potential in soils with mixed populations of P. aphanidermatum and other Pythium spp.

Two-Day Yeast and Mold Enumeration Using the ISO-GRID® Membrane Filtration System in Conjunction with YM-11 Agar

1996 ◽  
Vol 59 (4) ◽  
pp. 416-419 ◽  
Author(s):  
PHYLLIS ENTIS ◽  
IRINA LERNER
Keyword(s):  
Membrane Filtration ◽  
Culture Medium ◽  
Food Product ◽  
Food Samples ◽  
Potato Dextrose Agar ◽  
Plate Method ◽  
Product Categories ◽  
Filtration System ◽  
Pure Cultures ◽  
Yeasts And Molds

A 2-day yeast and mold enumeration procedure using the ISO-GRID® membrane filtration system in conjunction with a new culture medium, YM-11 agar, was compared to the conventional 5-day pour plate method using antibiotic-supplemented potato dextrose agar. Performance of the new method was evaluated using both pure cultures of yeasts and molds and 275 food samples, representing 25 different food products. The 2-day ISO-GRID® method yielded counts equivalent to or significantly higher than the 5-day pour plate method in 23 of the 25 food product categories.

Development of selective media for the isolation and enumeration of Alternaria species from soil and plant debris

2004 ◽  
Vol 50 (7) ◽  
pp. 461-468 ◽  
Author(s):  
Soon Gyu Hong ◽  
Barry M Pryor
Keyword(s):  
Active Ingredient ◽  
Antifungal Agents ◽  
Selective Medium ◽  
Potato Dextrose Agar ◽  
Rhizopus Stolonifer ◽  
Plant Debris ◽  
Selective Media ◽  
Saprobic Fungi ◽  
Alternaria Species ◽  
Moderate Effect

A new semi-selective medium, acidified weak potato-dextrose agar (AWPDA) with Mertect (active ingredient: thiabendazole), was developed for the isolation and enumeration of Alternaria species from samples of soil and plant debris. The medium was selected based on growth inhibition tests against Alternaria and several other commonly encountered saprobic fungi utilizing three antifungal agents, Botran (active ingredient: dichloran), Bayleton (active ingredient: triadimefon), and Mertect, and two basal media, acidified potato-dextrose agar (APDA) and AWPDA. Botran inhibited growth of Rhizopus stolonifer moderately, but had little effect on Cladosporium cladosporoides, Fusarium oxysporum, Penicillium chrysogenum, or Trichoderma harzianum. Bayleton inhibited growth of R. stolonifer and C. cladosporoides severely, and inhibited growth of F. oxysporum, P. chrysogenum, and T. harzianum moderately. Mertect inhibited growth of C. cladosporoides, F. oxysporum, P. chrysogenum, and T. harzianum completely, but had little or moderate effect on R. stolonifer. All three antifungal agents inhibited growth of Alternaria species slightly or moderately. The combination of Bayleton and Mertect inhibited growth of all fungi severely. A comparison of recovery rates of Alternaria from soil and plant debris samples on AWPDA with Mertect and weak potato-dextrose agar (WPDA) revealed that Alternaria spp. accounted for 63.6%–81.0% of recovered fungal isolates on AWPDA with Mertect as compared to 0.6%–2.7% of recovered isolates on WPDA. The AWPDA medium with Mertect exhibited superior selective growth of Alternaria species from samples of soil and plant debris, and will be useful in studies where the recovery and enumeration of Alternaria species is necessary.Key words: Alternaria, AWPDA, selective media, sporulation, Mertect.

scholarly journals Effect of 390 nm Light on Surface Microbes of Cut Carrots

2020 ◽  
pp. 52-57
Author(s):  
Alka Mishra ◽  
Subir Kumar Chakraborty ◽  
Manoj Kumar Tripathi
Keyword(s):  
Food Industry ◽  
Fruits And Vegetables ◽  
Local Market ◽  
Plate Method ◽  
Agricultural Engineering ◽  
Novel Technology ◽  
Fungal Load ◽  
Microbial Analysis ◽  
Surface Decontamination ◽  
Processing Division

Aims: To reduce the microbial load on cut-carrot surface using 390 nm Light Emiting Diode ( LED) illumination Place and Duration of Study: Agro-Produce Processing Division, ICAR Central Institute of Agricultural Engineering, India between August, 2017 to November, 2019 Methodology: Samples were collected from local market from India and LED treatment was given to samples and microbial analysis was conducted using spread plate method. Results: The effect of 390 nm LEDs on cut-carrot surface has been evaluated in this study. The effect of dosage was found significant (p<0.05) for reducing bacterial and fungal load. Significant bacterial and fungal reduction was observed from 20 min of treatment till 3 h. Maximum inactivation of 28.4 % of bacteria and 24.1 % of fungus were detected at 3 h of exposure. These results demonstrated the potential of 390 nm LEDs as surface decontamination technology for cut-fruits and vegetables. Conclusion: 390 nm LED illumination can be a suitable and eco-friendly novel technology for surface decontamination of cut fruits and vegetables in the food industry.

scholarly journals Isolation and Identification of Lactic Acid Bacteria from Cow Milk and Milk Products

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Yeshambel Taye ◽  
Tadesse Degu ◽  
Haben Fesseha ◽  
Mesfin Mathewos
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Bacterial Load ◽  
Cow Milk ◽  
Fermented Foods ◽  
Isolation And Identification ◽  
Milk Products ◽  
Selective Media ◽  
Lactobacillus Spp

Lactic acid bacteria (LAB) have long been consumed by people in several fermented foods such as dairy products. A study was conducted on lactating dairy cows to isolate and characterize LAB from dairy products found in and around Bahir-Dar city, North Western Ethiopia. Milk and milk products were randomly collected from dairy farms, milk vending shops, individual households, and supermarkets for bacteriological investigations. A total of sixteen samples were taken from different sources and cultured on different selective media: de Man, Rogosa, and Sharpe (MRS) agar for Lactobacillus spp.; M17 agar for Lactococcus spp.; Rogasa SL agar for Streptococci spp.; and MRS supplemented with cysteine (0.5%) for Bifidobacteria spp. Different laboratory techniques were implemented for LAB isolation and identification. A total of 41 bacterial isolates were grouped under five different genera of LAB and Bifidobacteria spp. were identified based on the growth morphology on the selective media, growth at a different temperature, gas production from glucose, carbohydrate fermentation, and other biochemical tests. LAB genera such as Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, and Bifidobacterium spp. were isolated and identified from raw milk, cheese, and yogurt. Based on the current study, the majority of the LAB (24.38%) was isolated from cheese and yogurt. Among these, Lactobacillus, Lactococcus (21.94%), Streptococcus (19.51%), Leuconostoc (14.64%), Bifidobacteria (12.19%), and Pediococcus (7.31%) spp. were also identified from these products. Furthermore, based on the bacterial load count and different identification methodologies, our study revealed that Lactobacillus spp. were the dominant LAB isolated from milk and milk products. As a result, since there are few studies on the isolation and identification of lactic acid bacteria from dairy products in Ethiopia, more research studies are needed to complete the identification and characterization to species level and their possible role as probiotics.

scholarly journals Assessment and Evaluation of Cosmetics Preparations in Teenage Girls For Acne

2020 ◽  
Vol 1 (02) ◽  
pp. 52-54
Author(s):  
MD NIYAZ ALAM
Keyword(s):  
Vital Role ◽  
Local Market ◽  
Assessment And Evaluation ◽  
Teenage Girls ◽  
Cosmetic Formulations ◽  
Science College ◽  
Common Skin ◽  
Herbal Cosmetics ◽  
Total Average Cost ◽  
Total Average

ABSTRACT   Introduction The Indian cosmetics industry plays a vital role in ayurvedic and herbal cosmetics sector because India is traditionally strong in this field. Acne is common skin disorder for which dermatologists come across since last decade. Throughout the Indian market, different proprietary cosmetic formulations are available for the treatment of acne. Among the whole  range of products that fall within the region of the Indian cosmetic market, the most popular items are color cosmetics, of which Fair & Lovely, Clean&Care, Vicco Turmeric & Ponds glosses account for the most sales. Lakme and Revlon are the most popular brand in the local market. The present study was to evaluate the uses of cosmetic prepration in teenagers Girl for Acne. Material and Methods: This was concurrent observational based study conducted by different pharmacy colleges in Greater Noida. The study was carried out in the month of March 2018 to May 2018. During study period total 200 Acne Patient Girls were evaluated. Results & Discussion: The present study has made an earnest attempt to examine the cosmetics usage behavior of College girls. The scope of the study however has been limited to age particular arts and science College in which co-education is in vogue. The prevalence of acne was most common in the age group between 19-22 years. Among the participated teenagers girls were most commonly used product was Herbal followed by allopathic. The total average cost of the cosmetic product used by the girls in the prescription was found to be 112.23 rupees. Keywords: Concurrent, Cosmatics, Herbal, Ayurvedic, Prevalence  

scholarly journals ISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT DARI MAKANAN TRADISIONAL SUKU REJANG DI PROVINSI BENGKULU: “LEMEA”

Alotrop ◽  
2020 ◽  
Vol 4 (1) ◽  
Author(s):  
Moga Kurnia ◽  
Hermansyah Amir ◽  
Dewi Handayani
Keyword(s):  
Lactic Acid ◽  
Teacher Training ◽  
Lactic Acid Bacteria ◽  
Plate Method ◽  
Titration Method ◽  
Training And Education ◽  
Selective Media ◽  
Gram Staining ◽  
Home Industries ◽  
De Man

This study aims to specify the genus of lactic acid bacteria (LAB) in "lemea" and measure the activity of LAB isolates in producing lactic acid. The sample "lemea" came from one of the home industries in Daspetah Village, Ujan Mas District, Kepahiang Regency which was fermented for 7 days. The research was conducted from February to May 2019, at the Learning Laboratory of Biology and Chemistry, Faculty of Teacher Training and Education, University of Bengkulu. Isolation of LAB from "lemea" using selective media De Man, Rogosa and Sharpe (MRS) supplemented with 0.5% CaCO3 using the pour plate method. The steps of this study include, sampling "lemea", isolation of LAB, identification of macroscopic and microscopic bacteria (Gram staining) and determining% of lactic acid levels using the titration method to measure the activity of LAB isolates. The results identification of BAL isolates in "lemea" obtained two LAB isolates with codes of LK1 and LK2 isolates that had cocci, Gram positive and did not have spores. The measurements results of LAB activity in producing lactic acid, for LK1 isolates, obtained lactic acid levels of 1.92% while LK2 isolates were 1.56% of the local mass. According to the results identification,LK1 and LK2 isolates are the genus Leuconostoc and the highest activity in producing lactic acid in LK isolates.

scholarly journals Technology of preparation of chicken jalebi and its sensory attributes

2019 ◽  
Author(s):  
Preeti Doley ◽  
M. Hazarika ◽  
D. R. Nath ◽  
K. Sarma ◽  
A. K. Sarma ◽  
...  
Keyword(s):  
Room Temperature ◽  
Rice Flour ◽  
Sensory Attributes ◽  
Local Market ◽  
Black Gram ◽  
Stable Emulsion ◽  
Corn Flour ◽  
Broiler Meat ◽  
Physico Chemical ◽  
Minced Meat

Chicken jalebis- a new snack was prepared by incorporating 23% non meat ingredients(Black gram flour, Bengal gram flour, corn flour, rice flour, semolina flour) at different proportions with 55% chicken (Broiler meat) to find out the best formulation without affecting the physico-chemical, microbial and organoleptic qualities of the product. Non meat ingredients were fermented for 24 hrs with curd at room temperature. Chicken was collected from local market, deboned, minced and processed. Different formulations of chicken jalebi batter were prepared by mixing broiler minced meat with fermented non meat ingredients, spices, oil, salt and ice to form a stable emulsion. The batter is then stuffed in a conical shaped plastic packet and pressed in such a manner to give a jalebi shape and then fried in sunflower refine oil at 180±50C for 5-10mins. One part of the chicken jalebis was immersed in tomato sauce, prepared from tomato magi sauce with little modification and other part was kept as such and then sensory attributes were evaluated and it was found that chicken jalebi containing rice flour was highly accepted by the consumers.

scholarly journals Evaluation of the Probiotic Potential of Weissella Confusa Isolated From Traditional Fermented Rice

2020 ◽  
Author(s):  
Soumitra Nath ◽  
Monisha Roy ◽  
Jibalok Sikidar ◽  
Bibhas Deb
Keyword(s):  
Haemolytic Activity ◽  
Local Market ◽  
Fermented Foods ◽  
Probiotic Properties ◽  
Biochemical Tests ◽  
Rice Sample ◽  
Fermentative Bacteria ◽  
Tract Infections ◽  
Weissella Confusa

Abstract Background: Probiotic are microorganism that is good for health, especially for the digestive system and can be consumed through fermented foods or supplements. The study aims to identify potential probiotic bacteria from fermented rice sample that are commonly found in Cachar district of Assam, India.Methods: White rice sample of “Ranjit” variety was collected from the local market, cooked in the laboratory and soaked overnight in sterile water for microbial fermentation. Probiotic properties of isolates were tested, and was identified by biochemical tests and 16S rRNA sequencing. In-vitro tests were also performed to demonstrate their colonisation properties, haemolytic activity and antagonistic activity against other pathogens.Results: The predominant fermentative-bacteria was identified as Weissella confusa strain GCC_19R1 (GenBank: MN394112). The isolate showed significant growth in the presence of artificial gastric-juice, bile and pancreatin. A moderate percentage of hydrophobicity (35.8% for n-hexadecane and 32.56% for toluene) and autoaggregation (38.7%) was also recorded. The strain survived well at acidic pH, 12.5% NaCl, and able to ferment glucose. The strain fulfilled the safety criteria concerning haemolytic activity, inhibits the growth of other bacteria, and found to be resistant towards antibiotics that are commonly used for GI-tract infections.Conclusion: The present study reports the prevalence of W. confusa in fermented rice samples. The finding of also supports the indegenious knowledge of fermented products, and its nutritional health benefits.

FUNDAMENTAL STUDIES ON A SALTANT OF HELMINTHOSPORIUM SATIVUM

1949 ◽  
Vol 27c (6) ◽  
pp. 274-283 ◽  
Author(s):  
Norman James ◽  
N. E. R. Campbell ◽  
Chaim Gunner
Keyword(s):  
Potato Dextrose Agar ◽  
Downward Trend ◽  
Sterile Soil ◽  
Plate Method ◽  
Direct Count ◽  
Fungal Isolates ◽  
Helminthosporium Sativum ◽  
Disease Rating ◽  
The Difference ◽  
Different Soils

A saltant of H. sativum disappeared from six different soils in which it was cultured in the laboratory within four weeks, whereas the indigenous flora persisted for nine weeks. During this nine week period numbers of bacteria showed no obvious trend, but numbers of fungi decreased. When cultured in sterilized portions of the above soils, the saltant showed a downward trend in numbers in the nine week period, a trend that was more obvious in some cultures than in others. Twenty-two of 221 isolates of fungi from soil, grain, and air, 45 of 286 isolates of Streptomyces, and 33 of 193 isolates of other bacteria produced evidence of antagonism to the saltant in spot inoculation studies. Filtrates prepared from two of the fungal isolates suppressed the growth of the saltant, as did also autoclaved portions of the nitrates. On the contrary, filtrates from three cultures of bacteria failed to suppress growth of the saltant, even though cultures of the bacteria did. The same 22 fungal isolates and 25 of the Streptomyces, when introduced separately into sterile soil along with the saltant, reduced the disease rating of barley seedlings below that produced by the saltant alone. The direct-count method of estimating numbers of spores of the saltant in a suspension was found to be reliable. Estimates based on the direct count were significantly greater than those made by the plate method. Estimates based on numbers of the saltant developing on potato dextrose agar containing small amounts of sterile soil were smaller than those made on the same medium without the soil. Even though the soil in the medium changed the pH of the medium, the difference in pH was considered not to be the primary factor in producing the lower estimates. Soil, either natural or heat sterilized, would contain the thermostable filterable substance or substances found to be produced by two species of fungi and probably produced by other species, likewise normally present in soil.

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