scholarly journals Study on microbial and physical changes in fish sauce during fermentation

2015 ◽  
Vol 2 (2) ◽  
pp. 375-383 ◽  
Author(s):  
Md Faisal ◽  
Salma Noor E Islami ◽  
Md Nazrul Islam ◽  
Md Kamal ◽  
Mohammed Nurul Absar Khan
Keyword(s):  
Bacterial Population ◽  
Salt Content ◽  
Fish Sauce ◽  
Salt Tolerant ◽  
Salt Treatment ◽  
Bacterial Composition ◽  
Fermented Fish ◽  
Panel Test ◽  
Physical Changes ◽  
Bacterial Groups

The production of fermented fish sauce was replicated in the laboratory in order to study the microbiological and physical changes associated with the process. Fish sauce were produced by incubating mixtures of low valued small freshwater fish at different concentrations of sodium chloride (25% as Treatment-I, 30% as Treatment- II and 35% as Treatment-III) for 9 months of fermentation and 15 days of aging. Changes in bacterial composition and physical condition were observed. Due to effect of salt the bacterial population gradually changes and finally salt tolerant bacteria were survived and multiplied. The major bacterial groups identified in fish sauce were Bacillus, Micrococcus, Lactobacillus and Pseudomonas . Due to action of enzymes present in fish body and intestine the solid fish gradually converts in to liquid where salt acts a preservative to prevent the fish from spoilage. Finally the sensory analysis fish sauce was done through panel test. Considering the values of different parameters (salt content, test, colour and flavor) fish sauce produced with 25% salt (Treatment-I) was found to be of best quality.Res. Agric., Livest. Fish.2(2): 375-383, August 2015

scholarly journals Identification of QTLs Controlling Salt Tolerance in Cucumber (Cucumis sativus L.) Seedlings

Plants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 85
Author(s):  
Dongrang Liu ◽  
Shaoyun Dong ◽  
Kailiang Bo ◽  
Han Miao ◽  
Caixia Li ◽  
...  
Keyword(s):  
Salt Tolerance ◽  
Salt Content ◽  
Normal Growth ◽  
Salt Tolerant ◽  
Salt Treatment ◽  
Cucumis Sativus L ◽  
Cucumber Seedlings ◽  
Qrt Pcr ◽  
Tolerant Line ◽  
Sensitive Line

Cucumber is very sensitive to salt stress, and excessive salt content in soils seriously affects normal growth and development, posing a serious threat to commercial production. In this study, the recombinant inbred line (RIL) population (from a cross between the salt tolerant line CG104 and salt sensitive line CG37) was used to study the genetic mechanism of salt tolerance in cucumber seedlings. At the same time, the candidate genes within the mapping region were cloned and analyzed. The results showed that salt tolerance in cucumber seedlings is a quantitative trait controlled by multiple genes. In experiments carried out in April and July 2019, qST6.2 on chromosome six was repeatedly detected. It was delimited into a 1397.1 kb region, and nine genes related to salt tolerance were identified. Among these genes, Csa6G487740 and Csa6G489940 showed variations in amino acid sequence between lines CG104 and CG37. Subsequent qRT-PCR showed that the relative expression levels of both genes during salt treatment were significantly different between the two parents. These results provide a basis for the fine mapping of salt tolerant genes and further study of the molecular mechanism of salt tolerance in cucumber seedlings.

scholarly journals A New Paradigm in the Relationship between Melatonin and Breast Cancer: Gut Microbiota Identified as a Potential Regulatory Agent

Cancers ◽  
2021 ◽  
Vol 13 (13) ◽  
pp. 3141
Author(s):  
Aurora Laborda-Illanes ◽  
Lidia Sánchez-Alcoholado ◽  
Soukaina Boutriq ◽  
Isaac Plaza-Andrades ◽  
Jesús Peralta-Linero ◽  
...  
Keyword(s):  
Breast Cancer ◽  
Gut Microbiota ◽  
Bacterial Population ◽  
Kynurenine Pathway ◽  
New Paradigm ◽  
Bacterial Composition ◽  
Glucuronidase Activity ◽  
The One ◽  
The Relationship ◽  
Melatonin Production

In this review we summarize a possible connection between gut microbiota, melatonin production, and breast cancer. An imbalance in gut bacterial population composition (dysbiosis), or changes in the production of melatonin (circadian disruption) alters estrogen levels. On the one hand, this may be due to the bacterial composition of estrobolome, since bacteria with β-glucuronidase activity favour estrogens in a deconjugated state, which may ultimately lead to pathologies, including breast cancer. On the other hand, it has been shown that these changes in intestinal microbiota stimulate the kynurenine pathway, moving tryptophan away from the melatonergic pathway, thereby reducing circulating melatonin levels. Due to the fact that melatonin has antiestrogenic properties, it affects active and inactive estrogen levels. These changes increase the risk of developing breast cancer. Additionally, melatonin stimulates the differentiation of preadipocytes into adipocytes, which have low estrogen levels due to the fact that adipocytes do not express aromatase. Consequently, melatonin also reduces the risk of breast cancer. However, more studies are needed to determine the relationship between microbiota, melatonin, and breast cancer, in addition to clinical trials to confirm the sensitizing effects of melatonin to chemotherapy and radiotherapy, and its ability to ameliorate or prevent the side effects of these therapies.

scholarly journals SUBSTANTIATION OF CHOICE OF VEGETABLE CROPS SUITABLE FOR GROWING ON SALTED SOILS

2020 ◽  
Vol 5 (4(73)) ◽  
pp. 12-18
Author(s):  
G.T. Bekmirzaev ◽  
I.A. Begmatov ◽  
D.B. Yulchiev
Keyword(s):  
Experimental Study ◽  
New Zealand ◽  
Salt Content ◽  
Vegetable Crops ◽  
Agricultural Systems ◽  
Salt Tolerant ◽  
As Species ◽  
High Salt Content ◽  
The University ◽  
Selection Of

The purpose of the experimental study was the selection of salt tolerant crops and the search for useful horticultural species for growing them on saline lands. The experimental study was conducted at the University of Algarve, Portugal, in a greenhouse. The following vegetable crops were selected for research: lettuce (Lactuca sativaL), New Zealand spinach (Tetragonia tetragonioides) and garden purslane (Portulaca oleracea). Experimental results showed that New Zealand spinach and garden purslane have high potential as species resistant to high salt content and are therefore recommended for cultivation in order to reduce soil salinity. The above crops, mainly New Zealandspinach, are good types of garden crops with high useful qualities and productivity. Therefore, it has been shown that this method is a clean and environmentally friendly tool to prevent salinization and maintain the sustainability of agricultural systems

scholarly journals Emergence of a new salt-tolerant alien grass along roadsides? Occurrence of Diplachne fusca subsp. fascicularis (Poaceae) in Hungary

2021 ◽  
Vol 80 (2) ◽  
Author(s):  
Kristóf Süveges ◽  
Attila V. Molnár ◽  
Attila Mesterházy ◽  
Júlia Tüdősné Budai ◽  
Réka Fekete
Keyword(s):  
Salt Content ◽  
Rice Paddy ◽  
Salt Tolerant ◽  
The Road ◽  
Reproduction Strategy ◽  
Temporal And Spatial Variability ◽  
Nacl Concentration ◽  
Negative Effect ◽  
Hungarian Population ◽  
Paved Road

This paper reports the occurrence of a North American salt-tolerant taxon, Diplachne fusca subsp. fascicularis (Lam.) P.M.Peterson et N.Snow in Hungary (Central-Europe). Two earlier Hungarian observations of D. fusca were known from 1915, near Győr (West Transdanubia), later the taxon was collected by Pénzes in 1958, in downtown Budatétény (central Hungary. Both observations seem to be occasional. Recently, the taxon has started spreading in Europe, mainly on rice paddy fields, with a serious invasion potential. In North America its appearance on ruderal habitats, as well as along roads and other linear infrastructures is a well known phenomenon. The Hungarian population was found near Cegléd (Central Hungary) on the roadside of the E40 primary main road in September 2018. In July 2019 more than one thousand (mostly vegetative) individuals were detected. The salt content of the habitat shows remarkable temporal and spatial variability. At one meter distance from the edge of the paved road soil salt content was higher in spring (after the winter de-icing regime), than in autumn. Salt concentration was highest in the vicinity of the road, and decreased with increasing distance from it. Germination tests revealed a significant negative effect of NaCl concentration on germination rates, but germination occurred even on extremely saline substrates with 1.5% NaCl concentration. Considering its biology and reproduction strategy, the further spread of Diplachne fusca is highly presumable.

scholarly journals Isolation, Characterization, and Identification of Bacterial Population from Textile and Tannery Effluents of Bangladesh

2016 ◽  
Vol 29 (2) ◽  
pp. 84-88
Author(s):  
A Hakim ◽  
S Hoque ◽  
SM Ullah
Keyword(s):  
Bacterial Population ◽  
Bacterial Species ◽  
Bacterial Count ◽  
Rrna Gene ◽  
Bacterial Isolates ◽  
Tannery Effluents ◽  
Bacterial Composition ◽  
Degrading Bacteria ◽  
Diagnostic Characteristics ◽  
Metal Treatment

Ten effluent samples from two different sites located at Hazaribagh tannery belt and Dhaka EPZ, Savar were collected. This study aimed to compare the bacterial composition isolated from tannery and textile effluents and to investigate the occurrence of metal toxicity tolerant and dye degrading bacteria and to select the potential strains for the use in bioremediation. The average bacterial count of HT and DETDE varied in between 3.35×106 and 5.45×106 cfu/mL and 4.8×106 and 7.75×106cfu/mL, respectively. A total of 12 bacterial isolates were characterized as strains of Bacillus, Staphylococcus, and Pseudomonas. A few, however, were re-cultured on other recommended media for verification of diagnostic characteristics. Maximum numbers of bacterial species were isolated from textile effluent. The results showed that a Gram-positive bacillus with a yellow pigment was considered as a major group of the population. Among them three isolates were identified based on alignments of partial sequence of 16S rRNA gene. These are also being used in different wastewater and metal treatment plants all over the world.Bangladesh J Microbiol, Volume 29, Number 2, Dec 2012, pp 84-88

Influence of NaCl Salinity on the Behaviour of Protease, Aminopeptidase and Carboxypeptidase in Rice Seedlings in Relation to Salt Tolerance

1990 ◽  
Vol 17 (2) ◽  
pp. 215 ◽  
Author(s):  
RS Dubey ◽  
M Rani
Keyword(s):  
Salt Tolerance ◽  
Protease Activity ◽  
Leucine Aminopeptidase ◽  
Growth Period ◽  
Salt Tolerant ◽  
Rice Seedlings ◽  
Salt Treatment ◽  
Nacl Salinity ◽  
Salt Susceptible ◽  
Salt Tolerant Cultivars

Activities of the enzymes protease, aminopeptidase and carboxypeptidase were determined in seedlings of rice cultivars with different salt tolerances raised under increasing levels of NaCl salinity. Salinity caused a marked increase in protease activity in roots as well as shoots, though activity was higher in roots than in shoots. Salt-tolerant cultivars possessed higher levels of protease activity in control as well as salt-stressed seedlings compared with salt-susceptible cultivars. During a growth period of 5-20 days, leucine aminopeptidase (LAP) activity increased up to days 10-15 and decreased thereafter. Salt treatment caused a sharp increase in LAP activity in roots of both sets of cultivars. The increase was larger in tolerant than in susceptible cultivars. In shoots, unlike roots, higher salinity suppressed LAP activity, and suppression was more marked in susceptible cultivars than in tolerant ones. Carboxypeptidase activity was higher in susceptible cultivars than in tolerant ones under both control as well as salt treatments. Roots maintained higher levels of carboxypeptidase activity than shoots. Results suggest an increased rate of proteolysis in salt-stressed rice seedlings and an association of salt-tolerance ability with higher protease and aminopeptidase activities and lower carboxypeptidase activity under salinisation.

Amino acid compositions of bakasang, a traditional fermented fish sauce from Indonesia

LWT ◽  
1995 ◽  
Vol 28 (2) ◽  
pp. 236-237 ◽  
Author(s):  
Frans Gruber Ijong ◽  
Yoshiyuki Ohta
Keyword(s):  
Amino Acid ◽  
Fish Sauce ◽  
Fermented Fish ◽  
Amino Acid Compositions
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