scholarly journals TOTAL BACTERIA AND IDENTIFICATION OF PROTEOLYTIC RUMINAL AND RETICULUM BACTERIA FROM LOCAL KACANG GOAT

2018 ◽  
Vol 12 (1) ◽  
Author(s):  
Safika Safika ◽  
Darmawi Darmawi ◽  
Fitria Sari Ramadhani ◽  
Nurhaspika Nurhaspika ◽  
Moliwati Moliwati
Keyword(s):  
Rumen Fluid ◽  
Sequence Similarity ◽  
Skim Milk ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Plate Method ◽  
Phylogenetic Tree Analysis ◽  
Proteolytic Bacteria ◽  
A New Species ◽  
Total Bacteria

This study aimed to calculate the total bacteria and to identify the proteolytic bacteria in rumen and reticulum of local Kacang goat. The samples used were the rumen and reticulum fluids of five goats at abattoirs in Banda Aceh. Isolation of proteolytic bacteria was carried out using skim milk agar with pour plate method and incubated at 39° C for 48 hours. The bacterial colonies morphology was observed and the total bacterial count was recorded. DNA of the widest proteolytic index colony was isolated, amplified, and sequenced. The results showed that the dominant colonies morphology was white with position inside the agar. The average of total proteolytic bacteria in goat rumen fluid and reticulum fluid were 6.416x106 CFU/mL and 2,382x107 CFU/mL, respectively. Isolates with the widest proteolytic index was Ru3 (2.5 mm) in the rumen which homology and phylogenetic tree analysis of 16S rRNA showed 93% sequence similarity with Bacillus subtilis, while in reticulum was Re1 (2.0 mm) which has 92% sequence similarity to Tatumella. It is concluded that the number of proteolytic bacteria in reticulum is greater than the number of proteolytic bacteria in the rumen of local kacang goat. Homology analysis in this study proved that the Ru3 and Re1 isolate were probably either a new species or unconfirmed species.

Changes in the microbial population of a rumen-simulating fermenter in response to yeast culture

1998 ◽  
Vol 78 (2) ◽  
pp. 241-244 ◽  
Author(s):  
C. J. Newbold ◽  
F. M. McIntosh ◽  
R. J. Wallace
Keyword(s):  
Microbial Population ◽  
Rumen Fluid ◽  
Soluble Sugars ◽  
Bacterial Count ◽  
Viable Count ◽  
Total Bacterial Count ◽  
Yeast Culture ◽  
Rumen Bacteria ◽  
Total Bacteria ◽  
Sole Energy

Yeast increased the total viable count of bacteria on a medium containing rumen fluid and soluble sugars by 38% (P < 0.05) and the cellulolytic population increased by 49%, although the increase was not statistically significant (P > 0.05). Microscopic counts indicated a 25% increase in total bacteria (P < 0.05). Bacterial counts with mannitol as sole energy source also increased (P < 0.05), indicating an increased Selenomonas population; that was not in itself sufficient to account for the increase in the total bacterial count. The protozoal population was significantly lower in yeast supplemented vessels (P < 0.001), which may account partly for the increased bacterial numbers. Key words: Yeast culture, probiotics, rumen bacteria, Rusitec

scholarly journals Microbiological Effect of Essential Oils in Combination with Subgingival Ultrasonic Instrumentation and Mouth Rinsing in Chronic Periodontitis Patients

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Toshiya Morozumi ◽  
Takehiko Kubota ◽  
Daisuke Abe ◽  
Taro Shimizu ◽  
Kaname Nohno ◽  
...  
Keyword(s):  
Chronic Periodontitis ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Subgingival Plaque ◽  
Pocket Depth ◽  
Probing Pocket Depth ◽  
Deep Pockets ◽  
Clinical Trials Registry ◽  
Mouth Rinsing ◽  
Total Bacteria

Thirty chronic periodontitis patients were randomly assigned to 3 groups: control, saline, and essential oil-containing antiseptic (EO). Subgingival plaque was collected from a total of 90 pockets across all subjects. Subsequently, subgingival ultrasonic instrumentation (SUI) was performed by using EO or saline as the irrigation agent. After continuous mouth rinsing at home with EO or saline for 7 days, subgingival plaques were sampled again. Periodontopathic bacteria were quantified using the modified Invader PLUS assay. The total bacterial count in shallow pockets (probing pocket depth (PPD) = 4-5 mm) was significantly reduced in both saline (P<0.05) and EO groups (P<0.01). The total bacterial count (P<0.05) andPorphyromonas gingivalis(P<0.01) andTannerella forsythia(P<0.05) count in deep pockets (PPD≥6 mm) were significantly reduced only in the EO group. In comparisons of the change ratio relative to baseline value of total bacteria counts across categories, both the saline and EO groups for PPD 4-5 mm and the EO group for PPD 6 mm showed a significantly low ratio (P<0.05). The adjunctive use of EO may be effective in reducing subgingival bacterial counts in both shallow and deep pockets. This trial is registered with UMIN Clinical Trials RegistryUMIN000007484.

scholarly journals Effect of fortification of skim milk with coconut milk on the proximate composition and manufacture of dahi, a traditional sweet curd

2016 ◽  
Vol 2 (2) ◽  
pp. 247-252
Author(s):  
Md Rezaul Hai Rakib ◽  
Morsheda Yesmin ◽  
Md Abu Hemayet ◽  
Md Ahsanul Kabir ◽  
Md Nurul Islam
Keyword(s):  
Nutritional Value ◽  
Skim Milk ◽  
Bacterial Count ◽  
Coconut Milk ◽  
Partial Replacement ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Alternative Source ◽  
Organoleptic Score ◽  
Different Levels

The experiment was conducted to measure the feasibility of partial replacement of skim milk with different levels of coconut milk in the manufacture of dahi. Skimmed milk was replaced by 0, 5, 10, 15 and 20% of coconut milk to produce Dahi designated as A, B, C, D and E. All the samples were analyzed for organoleptic, chemical and microbiological qualities. Replacement of skim milk up to 10% with coconut milk increased total organoleptic score but score decreased when level of coconut milk was 15% and 20%. Dahi manufactured by incorporating 5% coconut milk gave superior results for body and consistency and also for colour and texture. In all levels of replacement increased fat, carbohydrates, ash and total solids were obtained, while protein and pH content were significantly decreased in Dahi samples. Total bacterial count was higher in the dahi manufactured by replacement of coconut milk than control. It could be concluded that 5 and 10% replacement of skim milk with coconut milk for the manufacturing of Dahi was acceptable and reduced the production cost and they were better in compare to others, according to organoleptic, chemical and microbiological analysis. The work showed the potential of coconut as an alternative source of skim milk in dahi manufacturing with improved nutritional value and consumer acceptability.Asian J. Med. Biol. Res. June 2016, 2(2): 247-252

Probiotic Frozen Yoghurt Supplemented with Coconut Flour Green Nanoparticles

2020 ◽  
Vol 16 (5) ◽  
pp. 661-670 ◽  
Author(s):  
Heba H. Salama ◽  
Samy M. Abdelhamid ◽  
Nabil S. Abd-Rabou
Keyword(s):  
Dairy Products ◽  
Milk Powder ◽  
Frozen Storage ◽  
Skim Milk ◽  
Bacterial Count ◽  
Skim Milk Powder ◽  
Bifidobacterium Bifidum ◽  
Sensory Properties ◽  
Total Bacterial Count ◽  
Ph Values

Background: Frozen yoghurt is a suitable vehicle to deliver bioactive compounds and beneficial microorganisms, and to develop new functional dairy products. Methods: Bifidobacterium bifidum was used in the manufacture of frozen yoghurt, whereas skim milk powder was substituted by Nanoparticles Coconut Flour (NCF) and Coconut Flour (CF). The physicochemical, microbiological and sensory properties were assessed for frozen yoghurt from different treatments. Results: The prepared NCF by ball-milling had sizes that range between 81.96nm to 83.53nm. The addition of NCF affected variably the pH values, moisture content, the overrun, fiber content, freezing points and viscosity of the prepared frozen yoghurt depending on the ratio of substituted skim milk. : Also, the addition of NCF improved the viability of Bifidobacterium bifidum, Bifidobacterium breve, Streptococci, and Lactobacilli and total bacterial count of frozen yoghurt during frozen storage. The addition of NCF improved the sensory properties of frozen yoghurt. Conclusion: The use of Nanoparticles Coconut Flour (NCF) and Bifidobacterium sp., in the preparation of frozen yoghurt improved its physicochemical, microbiological and sensory properties.

scholarly journals Preparation of dahi from skim milk with different level of carrot juice

2016 ◽  
Vol 45 (1) ◽  
pp. 36-43 ◽  
Author(s):  
MN Islam ◽  
AAM Muzahid ◽  
R Habib ◽  
MA Mazed ◽  
MA Salam
Keyword(s):  
Chemical Analysis ◽  
Skim Milk ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Carrot Juice ◽  
Total Solids ◽  
Physical Chemical ◽  
Different Types ◽  
Microbiological Parameters

An experiment was conducted to measure the feasibility of incorporating carrot (Dascusa carota) juice in the manufacture of dahi. Four different types of dahi were manufactured by adding 0, 5, 10, and 15 per cent carrot juice to skim milk. The prepared dahi samples were subjected to physical, chemical and microbiological analysis to evaluate their qualities. Data on physical, chemical and microbiological parameters were recorded and analyzed. It was observed that the addition of carrot juice with skim milk improved the physical qualities. Dahi with 5% carrot juice was superior to other dahi samples in respect of smell and taste, body and consistency and also for colour and texture. Chemical analysis showed that addition of carrot juice increased the total solids and acidity content but decreased the protein, fat, ash and pH content. Total bacterial count was higher in the dahi samples manufactured by incorporating carrot juice than the control. From this study, it was suggested that dahi could be successfully manufactured from skim milk by incorporating carrot juice and 5% was found better for this purpose.Bang. J. Anim. Sci. 2016. 45 (1): 36-43

scholarly journals Inhibitory Activity of Cashew Apple (Anacardium Occidentale) Extract Marinade on The Meat Total Bacteria

2018 ◽  
Vol 6 (1) ◽  
pp. 106-112
Author(s):  
S. Susanti ◽  
B. E. Setiani ◽  
H. Rizqiati ◽  
D. R. Febriandi ◽  
V. P. Bintoro ◽  
...  
Keyword(s):  
Shelf Life ◽  
Growth Inhibitor ◽  
Bacterial Count ◽  
Inhibition Zone ◽  
Total Bacterial Count ◽  
Natural Food ◽  
Cashew Apple Juice ◽  
Spoilage Bacteria ◽  
Cashew Apple ◽  
Total Bacteria

Microbial activities cause physical and functional alteration, which can decrease the quality and shelf life of meat. Inhibiting the bacterial growth becomes a crucial effort to prevent spoilage of meat. Previous studies reported that human pathogen bacterias could be inhibited by using cashew apple juice. It was interested to explore the utilization of cashew apple as marinade solution to suppress the meat bacteria. Current study was aimed to get more insight the effectiveness of cashew apple extract marinade (CAM) as growth inhibitor for spoilage bacteria on beefs and chickens. Results indicated that inhibition zone of 20% CAM were significant higher than 0% CAM on the medium of E. coli, and S. aureus. The pretty high polyphenols content in CAM was considered as an active compound responsible for antibacterial activity. Furthermore, total bacterial count assay showed that 10 to 30% CAM significantly reduced the beef total bacteria in comparison to 0% while 15 % CAM significantly decreased the chicken total bacteria. It was suggested the range of effective level of CAM to reduce the meats bacteria is 10 to 30%. Thus, cashew apple can be a promising natural food preservative in the future, especially for extending the shelf life of meat.

scholarly journals Effects of Freezing Milk Samples on the Recovery of Alimentary Pathogens and Indicator Microorganisms

2007 ◽  
Vol 76 (2) ◽  
pp. 301-307 ◽  
Author(s):  
M. Hubáčková ◽  
D. Ryšánek
Keyword(s):  
Bacterial Count ◽  
Raw Milk ◽  
Coliform Bacteria ◽  
Total Bacterial Count ◽  
Indicator Microorganisms ◽  
E Coli ◽  
Milk Samples ◽  
Quantitative Results ◽  
Subsequent Storage ◽  
Total Bacteria

The objective of the present study was to determine the effects of freezing and subsequent storage on quantitative results of bacteriologic culturing of selected alimentary pathogens and indicator microorganisms in milk. Two model experiments were carried out. In the first experiment, raw milk samples were frozen and stored at -20 °C for 72 hours, 7 days or 21 days. After thawing, the following counts of indicator microorganisms were assessed: total bacteria count and counts of coliform and psychrotrophic microorganisms. The counts of these microorganisms determined before freezing served as control. In the second experiment, milk samples were inoculated with strains of shigatoxigenic Escherichia coli, enterotoxigenic Staphylococcus aureus and bacteria Listeria monocytogenes and frozen. After storage for the above times, recovery was performed and colony-forming unit counts per millilitre were assessed. It was documented that freezing had a considerable adverse effect on the recovery of shigatoxigenic E. coli (P < 0.01) after 7 days of storage. A decline in counts of coliform bacteria (P < 0.01) and psychrotrophic microorganisms (P < 0.01) was detected as soon as after 72 hours storage. The decline in counts of E. coli and psychrotrophic microorganisms continued with the time of storage - 72 hours and 7 days (P < 0.05); 72 hours and 21 days (P < 0.01). In contrast, no effect was recorded for L. monocytogenes and total bacterial count. Freezing caused a slight increase (P < 0.05) in S. aureus counts in milk samples after 72 hours and 7 days of storage. The results of this study indicate that the freezing of milk samples is unsuitable for sample storage before the assessment of hygienic quality because potential risk of misdiagnosis may be high.

scholarly journals Determination of bacterial air pollution in various premises

1958 ◽  
Vol 56 (2) ◽  
pp. 163-168 ◽  
Author(s):  
B. Cvjetanović
Keyword(s):  
Air Pollution ◽  
Air Sampling ◽  
Bacterial Count ◽  
Public Institutions ◽  
Total Bacterial Count ◽  
Simple Method ◽  
Routine Work ◽  
Operating Theatres ◽  
Total Bacteria

A simple method, applicable in routine work, for simultaneous air sampling of total bacteria, on serum agar, and Str. salivarius and Bact. coli on specific media, is described.Simultaneous air sampling including, in addition to detection of total bacteria, Str. salivarius and Bact. coli as indicators of buccal and faecal air-borne bacteria, respectively, reveals the kind and source of air-borne pollution much better than the simple total bacterial count.The air in various medical and public institutions was examined; the results are presented and discussed. The air pollution of the premises examined was relatively high, especially in the operating theatres. The air of infants' wards was found to be heavily polluted with Bact. coli as a result of poor nursing technique and this might have had bearing on the epidemic of infant diarrhoea.

REMOVAL OF BACTERIA FROM LIQUID EGG WHITE BY CENTRIFUGATION

1970 ◽  
Vol 33 (8) ◽  
pp. 335-338
Author(s):  
F. V. Kosikowski ◽  
V. Moreno
Keyword(s):  
Hydrogen Peroxide ◽  
Bacterial Count ◽  
Enteric Bacteria ◽  
Egg White ◽  
Total Bacterial Count ◽  
Intensive Study ◽  
Total Bacteria

Continuous bacterial centrifugation, or bactofugation, of clarified, liquid egg white reduced total bacterial count 50 to 99.7%, depending on processing temperatures. Coliforms and enteric bacteria were found in liquid egg white in small numbers and their reduction by bactofugation was generally less than obtained for total bacteria. Effectiveness of removal of bacteria from liquid egg white by bactofugation was related to temperature, initial bacterial numbers, and prior mechanical clarification. The application of bactofugation to liquid egg white as a supplement to pasteurization or hydrogen peroxide-catalase treatment requires more, intensive study for proper assessment of value.

Seasonal abundance of Halomonas meridiana, Halomonas subglaciescola, Flavobacterium gondwanense and Flavobacterium salegens in four Antarctic lakes

1994 ◽  
Vol 6 (3) ◽  
pp. 325-332 ◽  
Author(s):  
S. R. James ◽  
H. R. Burton ◽  
T. A. McMeekin ◽  
C. A. Mancuso
Keyword(s):  
Bacterial Population ◽  
Species Abundance ◽  
Sampling Period ◽  
Bacterial Count ◽  
Seasonal Abundance ◽  
Total Bacterial Count ◽  
Bacterial Populations ◽  
Type Strains ◽  
Total Bacteria ◽  
Species Composition Change

Indirect immunofluorescence was used to quantify the seasonal variation of four halophilic aerobic Antarctic bacteria in Antarctic saline lakes from July 1990 to January 1991. Antibodies were raised against type strains from the Australian Collection of Antarctic Microorganisms. During summer, all four serogroups were identified in the aerobic waters of lakes with total dissolved salts above 61%. Maximal abundances of Halomonas meridiana, H. subglaciescola and Flavobacterium gondwanense serogroups were observed at discrete depths within the water column in the two most hypersaline lakes at about midsummer, coincident with the time of maximum sunlight and the commencement of the summer thaw. At this time the Halomonas spp. serogroups comprised up to 40% of the total bacteria and the F. gondwanense serogroup up to 10% of the total bacteria. The F. salegens serogroup was in low numbers (>2% of total bacteria) in some aerobic waters. Up to 2% of the total bacterial populations in the lakes were autofluorescent or stained non-specifically. Dissolved organic carbon values were measured throughout the sampling period and correlated well with total bacterial numbers but not with changes in species composition. Change in species abundance, as indicated by immunofluorescence, was not reflected in the total bacterial count, indicating compositional change of the total bacterial population.

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