scholarly journals Mold Chitosan production using Ficus microcarpa fruit

2021 ◽  
Vol 5 (11) ◽  
pp. 10-14
Author(s):  
Adiba Benahmed Djilali ◽  
Halima Boughellout ◽  
Abdelouahab Benseddik
Keyword(s):  
Aspergillus Niger ◽  
Nutritional Value ◽  
Fungal Growth ◽  
Maximum Growth ◽  
Infrared Analysis ◽  
Submerged Cultures ◽  
Surface Culture ◽  
Total Sugars ◽  
Glucose Syrup ◽  
Ficus Microcarpa

Aims: The main objective of this work was the valorization of Ficus microcarpa fruit, an inedible fruit with a high nutritional value in the production of chitosan by Aspergillus niger. Methods: A surface and submerged growth of Aspergillus niger were carried out using the Ficus microcarpa fruit syrup. 3 106 spores/ 50 ml were inoculated. Chitosan production was conducted at 37° C for 14 days using both surface and submerged fermentation modes. The growth of Aspergillus niger was followed by spore count on a Malassez cell. The evolution of pH and the consumption of total sugars in the mixture were monitored. Chitosan was extracted after degumming with NaOH 10N and centrifugation. Results: During the first days, the fungal growth was exponential with maximum growth rates of 10.06 g/L/day and 12.05g/L/day respectively for the surface and submerged cultures. The mycelial growth was largely linked to a high intake of sugars. The chitosan production in glucose syrup was significantly lower than the production using Ficus microcarpa syrup. This syrup allowed producing 41 g/L of chitosan for the surface culture and 37.2g/L for the submerged culture. Infrared analysis of chitosan powders showed similar spectra to those of commercial and shrimp chitosan. This first work is a contribution to a better valorization of a bioresource. Keywords: Aspergillus niger, culture, chitosan, Ficus microcarpa fruit, syrup.

scholarly journals Kinetic Study of Fungal Growth of Several Tanninolytic Strains Using Coffee Pulp Procyanidins

Fermentation ◽  
2021 ◽  
Vol 8 (1) ◽  
pp. 17
Author(s):  
Leidy Johana Valencia-Hernández ◽  
Jorge E. Wong-Paz ◽  
Juan Alberto Ascacio-Valdés ◽  
Juan Carlos Contreras-Esquivel ◽  
Mónica L. Chávez-González ◽  
...  
Keyword(s):  
Aspergillus Niger ◽  
Kinetic Study ◽  
Trichoderma Harzianum ◽  
Culture Medium ◽  
Fungal Growth ◽  
Industrial Wastes ◽  
Bioactive Molecules ◽  
Submerged Cultures ◽  
Total Consumption ◽  
Coffee Pulp

Procyanidins are bioactive molecules with industrial and pharmaceutical relevance, they are present in recalcitrant agro-industrial wastes that are difficult to degrade. In this study, we evaluated the potential consumption of procyanidins from Aspergillus niger and Trichoderma harzianum strains in submerged fermentations. For this purpose, a culture medium containing salts, glucose, and procyanidins was formulated, where procyanidins were added to the medium after the near-total consumption of glucose. The submerged cultures were carried out in amber flasks at 30 °C and 120 rpm. The addition of procyanidins to the culture medium increased the formation of micellar biomass for all the strains used. The use of glucose affected the growth of A. niger GH1 and A. niger HS1, however, in these assays, a total consumption of procyanidins was obtained. These results show that the consumption of procyanidins by fungal strains in submerged fermentations was influenced by the pH, the use of glucose as the first source of carbon, and the delayed addition of procyanidins to the medium. The study showed that A. niger and T. harzianum strains can be used as a natural strategy for the consumption or removal of procyanidins present in recalcitrant residues of risk to the environment and human health.

Monthly variation and impact of pollution on the nutritional value of Moringa oleifera (Lam.) Leaves

2017 ◽  
Vol 6 (10) ◽  
pp. 5535
Author(s):  
Sachin Umesh Dubey ◽  
Madhu Kanta Kapoor
Keyword(s):  
Vitamin C ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Reducing Sugars ◽  
Essential Amino Acids ◽  
Monthly Variation ◽  
Vehicular Pollution ◽  
Total Sugars ◽  
Urban Sewage ◽  
Moringa Oleifera Lam

Moringa oleifera Lam., commonly found tree in sub-Himalayan tracts of India, Pakistan, Bangladesh and Afghanistan has a high nutrition value. The leaves, flowers and immature pods of Moringa are used as a vegetable in many countries. The leaves are highly nutritious and medicinal in nature. They are a rich source of iron, calcium, vitamin A, vitamin C, proteins, and essential amino acids. Hence Moringa leaves can be a good source of protein for the vegetarians and the under-nourished population. Present investigation deals with the study of monthly variation in the nutritional value of Moringa leaves from the month of June 2015 to January 2016. Impact of urban sewage pollution and roadside vehicular pollution on the amount of reducing and total sugars, chlorophylls (a, b and total), proteins, vitamin-C and pH of the leaves, was also studied. Results revealed that the highest amounts of reducing sugars, total sugars, chlorophyll b and total chlorophyll during October 2015 whereas proteins, chlorophyll a, vitamin C and pH were highest during January 2016. Leaf samples collected from all the study sites exhibited minimum amounts of reducing sugars, chlorophylls (a, b and total) and pH during July 2015 whereas total sugars were lowest during December 2015. Proteins and vitamin C values were lowest during August and June 2015 respectively. Sewage and vehicular pollution showed an adverse effect on the nutritional contents of Moringa oleifera leaves. Of the two polluted sites, samples from near the sewage flow showed higher impact.

Lysis and biological control of Aspergillus niger by Bacillus subtilis AF 1

1996 ◽  
Vol 42 (6) ◽  
pp. 533-538 ◽  
Author(s):  
A. R. Podile ◽  
A. P. Prakash
Keyword(s):  
Biological Control ◽  
Bacillus Subtilis ◽  
Aspergillus Niger ◽  
Fungal Growth ◽  
Dry Weight ◽  
Crown Rot ◽  
Fungal Mycelium ◽  
Infested Soil ◽  
Dual Culture ◽  
Bacterial Cells

A biocontrol rhizobacterial strain of Bacillus subtilis AF 1 grown for 6 h was coinoculated with Aspergillus niger at different time intervals and microscopic observations revealed adherence of bacterial cells to the fungal mycelium. Bacterial cells multiplied in situ and colonized the mycelial surface. Growth of AF 1 resulted in damage to the cell wall, followed by lysis. AF 1 inoculation into media containing A. niger at 0, 6, and 12 h suppressed >90% fungal growth, while in 18- and 24-h cultures fungal growth inhibition was 70 and 56%, respectively, in terms of dry weight. In dual culture the fungal growth was not accompanied by formation of spores. The mycelial preparation of A. niger as principal carbon source supported the growth of B. subtilis, as much as chitin. Extracellular protein precipitate from B. subtilis culture filtrate had a significant growth-retarding effect on A. niger. Groundnut seeds bacterized with B. subtilis showed a reduced incidence of crown rot in A. niger infested soil, suggesting a possible role of B. subtilis in biological control of A. niger.Key words: mycolytic bacteria, Bacillus subtilis, Aspergillus niger, biological control.

scholarly journals Stability of cassava flour-based food bars

2013 ◽  
Vol 33 (1) ◽  
pp. 192-198 ◽  
Author(s):  
Erica Caroline da Silva ◽  
Viviane dos Santos Sobrinho ◽  
Marney Pascoli Cereda
Keyword(s):  
Fast Food ◽  
Nutritional Value ◽  
Fiber Intake ◽  
Ambient Conditions ◽  
Niche Markets ◽  
Cassava Flour ◽  
Glucose Syrup ◽  
The Common ◽  
Energy Bar ◽  
Cereal Bars

The consumption of Brazilian cassava has been reduced due to a lack of adjustment to the modern lifestyle. To reverse this trend, new products could be developed specifically targeted to high-value niche markets. Cereal bars stand out as fast food high in nutritional value. A bar formula mimicking cereal bars was prepared using a mixture of Brazilian cassava flour, hydrogenated vegetable fat, dried bananas, ground cashew nuts, and glucose syrup. After being pressed, the bars were dried for 1 hour at 65 °C, packaged in films, and stored under ambient conditions. Its stability was continuously monitored for 210 days in order to ensure its safety and enable its introduction to the market. Texture loss was observed in the packed bars after 90 days of storage, but the sensory characteristics allowed the testers to perceive this tendency after only 30 days of storage. However, chemical, physical, and microbial analyses confirmed that the bars were safe for consumption for 180 days. The results showed that a 45 g cassava flour-based bar enriched with nuts and dried fruits can meet 6% of the recommended daily fiber intake with a caloric value between that of the common cereal bar and that of an energy bar. Adapting the formula with ingredients (fruits, nuts) from different regions of Brazil may add value to this traditional product as a fast food.

scholarly journals Phytochemical Composition and Nutritional Value of Pot-Grown Turnip-Rooted and Plain and Curly-Leafed Parsley Cultivars

Agronomy ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1416 ◽  
Author(s):  
Ângela Fernandes ◽  
Nikolaos Polyzos ◽  
Spyridon A. Petropoulos ◽  
José Pinela ◽  
Elizandra Ardohain ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Chemical Composition ◽  
Plant Growth ◽  
Malic Acid ◽  
Mediterranean Region ◽  
Nutritional Value ◽  
Linoleic Acid Content ◽  
Total Sugars ◽  
Phytochemical Composition

In the present study plant growth, nutritional value and chemical composition of leaves from twenty-five plain-leafed, curly-leafed and turnip-rooted parsley cultivars were evaluated. Total fresh yield was higher for the plain-leafed cv. Rialto Bejo: 192 ± 11 g/pot, while significant differences were observed between the three types in the nutritional parameters, except for the carbohydrates content. The most abundant organic acid was malic acid (5.22–6.88 g/100 g dw), while the total sugars content did not differ significantly among the tested cultivar types. α-tocopherol was the major tocopherol detected in amount that ranged between 14.76–30.32 mg/100 g dw. The main fatty acids were α-linolenic and linoleic followed by palmitic acid, while only linoleic acid content being different among the cultivar types. In conclusion, the existing diversity in the parsley genotypes could be valorised to increase the agrobiodiversity in the broader Mediterranean region through the introduction of less cultivated curly-leafed and turnip-rooted types.

Physiochemical and nutritional attributes of raw and soaked seeds of chickpea (Cicer arietinum L.) genotypes

2016 ◽  
Author(s):  
Satvir Kaur ◽  
Sarbjit Kaur ◽  
Anil K Gupta ◽  
Jagmeet Kaur
Keyword(s):  
Cold Stress ◽  
Protein Content ◽  
Nutritional Value ◽  
Mineral Content ◽  
Point Of View ◽  
Lower Amount ◽  
Raffinose Family Oligosaccharides ◽  
Total Sugars ◽  
Cicer Arietinum L ◽  
Nutrient Profile

The present investigation aims to analyze nutrient profile, antinutritional traits and physiochemical characteristics in raw (dry seeds) and water soaked seeds of eighteen chickpea genotypes comprising 16 cold stress tolerant and 2 susceptible. Raw seeds of tolerant genotypes were found to have higher total sugars and protein content and lower amount of trypsin inhibitors. Higher content of raffinose family oligosaccharides in tolerant genotypes is an additional characteristic for their tolerant behaviour and it does not interfere with the digestion as with soaking these oligosaccharides are reduced by 87%. The enhanced mineral content with soaking in tolerant chickpea genotypes might be attributed to the better physiochemical characteristics in terms of higher hydration capacity and swelling index which leads to greater permeable and softer cotyledons that might help in leaching out of mineral ligands. The higher nutritional value along with better physiochemical characteristics observed in tolerant genotypes render them useful at consumer level as well as from breeding point of view.

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