scholarly journals Bacterial Population Dynamics of Natural Fermentation of Sumbawa Mare’s Milk Using Metagenomic Approach

2021 ◽  
Vol 15 (2) ◽  
pp. 2
Author(s):  
Yoga Dwi Jatmiko ◽  
Aditya Ragil Suharto ◽  
Irfan Mustafa ◽  
Siska Aditya
Keyword(s):  
Physical Properties ◽  
Milk Sample ◽  
Bacterial Population ◽  
Ph Value ◽  
Lactobacillus Helveticus ◽  
Bacterial Density ◽  
Content Increase ◽  
Natural Fermentation ◽  
Total Dna ◽  
Metagenomic Approach

This study aimed to assess the changing of bacterial density and the physicochemical aspects during natural fermentation of Sumbawa mare’s milk, and to evaluate the dynamics of bacterial population during the natural fermentation using metagenomic approach. Mare’s milk sample obtained from Regency of Dompu were fermented for 60 days. On the day 0, 7, 15, 30 and 60 mare milk sample were collected for further analysis, such as bacterial density enumeration, nutrition content, physical properties of the milk, and total DNA isolation. The total DNA samples obtained were analyzed using next generation sequencing. The density of lactic acid bacteria was decreased along with fermentation periods. Meanwhile, the density of aerobic bacteria on was relatively fluctuated. The physicochemical content of mare’s milk also changed during fermentation periods. Carbohydrate content and total sugar was decrease along with the decreasing of pH value. Moreover, the lipid content increase, and the protein content was fluctuated. The changing in physical properties such as whey color, acidity and gas was observed until the end of mare’s milk natural fermentation process. Using metagenomics analysis, the bacterial diversity from each sample periods categorized as low because of the dominance of Lactobacillus helveticus until the end of the fermentation. Lactobacillus helveticus as a member of LAB did not grow on isolation media on the late stage of fermentation periods (day-60). The presence of uncultivable bacteria can be detected with metagenomic approach, fulfilling the limited information on the bacterial composition of fermented Sumbawa mare’s milk products.

KARAKTERISASI SIFAT FISIKA DAN KIMIA CUKA KAYU DARI TANDAN KOSONG KELAPA SAWIT

2014 ◽  
Vol 6 (1) ◽  
pp. 35 ◽  
Author(s):  
Rizka Karima
Keyword(s):  
Specific Gravity ◽  
Physical Properties ◽  
Solid Waste ◽  
Ph Value ◽  
Total Yield ◽  
Chemical Properties ◽  
Phenol Content ◽  
Empty Fruit Bunches ◽  
Wood Vinegar ◽  
And Chemical Properties

There’s so many pal solid waste or palm empty fruit bunches, but the utilization is not maximized, this research its to optimized utilization of palm solid waste to be wood vinegar and want to know the composition physical properties and chemical properties of wood vinegar from palm empty fruit bunches. Total yield of wood vinegar from palm empty fruit bunches its 15,94 % and total yield of charcoal its 64,58 %. GCMS result showing chemical properties from wood vinegar of burning < 100oC its obtained 19 compound and burning >100 oC its obtained 6 compound. The result physichal properties testing from crued wood vinegar its obtained specific gravity 1,0005 and 1,0010, pH value are 3,233 and 3,186, TAT content are 9,36 % and 11,12 %, phenol content its 0,44 %. The result physical properties testing from wood vinegar which has decolorizatin by activated carbon its obtained specific gravity are 0,9987 and 0,999, pH value are 3,036 and 3,012, TAT content are 8,29 % and 9,27 % and phenol content its 0,01 %.Keywords: palm bunches, wood vinegar, liquid smoke

Effect of Cationic Polyacrylate Emulsion Properties on Paper Coating Properties

2011 ◽  
Vol 380 ◽  
pp. 156-159
Author(s):  
Jin Li Li ◽  
Quan Xiao Liu ◽  
Wen Cai Xu ◽  
Yu Bin Lv
Keyword(s):  
Adverse Effects ◽  
Ph Value ◽  
Solid Content ◽  
Moderate Level ◽  
Density Increase ◽  
Content Increase ◽  
Coating Properties ◽  
Paper Coating ◽  
Surface Sizing

Cationic polyacrylate emulsions with different properties were prepared in lad and used as surface sizing agent, the results showed that as the increase of solid content, the properties of paper increase at first but keep constant if the solid content increase further; as the increase of the pH value of the emulsion, the strength of the paper decrease, smoothness increase, gloss and whiteness decrease, saturation and printing density increase; the increase of the size of emulsion has adverse effects on the properties of the paper, so the size should not be too large; the viscosity should not be too large and not be too low, it should be kept in a moderate level.

scholarly journals Hybridization as a method of improving quality of pork

2020 ◽  
pp. 31-35
Author(s):  
B. P. Kovalenko ◽  
◽  
O. B. Shevchenko ◽  
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Ph Value ◽  
Longissimus Dorsi ◽  
Large White ◽  
Group Iii ◽  
Large White Breed ◽  
White Breed ◽  
A Share

Studies were carried out on the main indicators of the chemical composition and physical properties of muskulus longissimus dorsi of pigs of different genotypes during hybridization. The indicators of the chemical composition and physical properties of muskulus longissimus dorsi were determined by conventional methods. The materials of experimental studies were processed using methods of variation statistics. According to the amount of moisture, no significant difference between the control and experimental groups was established. According to the amount of protein in meat, a tendency to a slight decrease, compared with the control group by 1.4 (group III) … 1.9 % (group II) was established. The use of boars of Poltava meat breed led to a decrease in intramuscular fat in descendants by 0.25 % compared with peers of a large white breed (P <0.95), and precocious meat - to a real increase of this indicator by 0.43 % at P> 0 , 95. A tendency towards an increase in the amount of tryptophan (by 0.04 ... 0.05) and oxyproline (by 0.004 ... 0.005) in the muscles of hybrid animals was revealed in comparison with peers of pure breed of large white breed. In terms of the biological usefulness of meat proteins, animals of group III were the best - in terms of the quality of the protein of the longest muscle of the back, their advantage over peers of group II was 0.07, and compared with purebred peers. Group I - 0.12 (p <0.95). It was found that with the same area of the meat spot both in purebred large white breeds of animals and hydrides of different genotypes, there is a tendency to increase the latter compared to the control in a humid place: with a «share» of «blood» ½ pm by 2.2 %, and with a «share» of blood ½ cm - 1.4 %. A tendency has been established to increase the pH value of the longest back muscle in animals with a «share» of blood of specialized meat breeds compared with a large white breed. In hybrid animals with a «share» of blood of Poltava meat and precocious meat breeds, there is a tendency to increase the pH value in comparison with the large white breed by 0.15 (2.8 %) and by 0.17 (3.1 %), i.e. the meat of hybrid pigs, the pH of which has a shift towards alkalinity due to less accumulation of lactic acid, has a worse preservation.

scholarly journals Results Concerning the Evolution of Bacterial Population during the Malolactic Fermentation

1970 ◽  
Vol 66 (2) ◽  
Author(s):  
Ionel POPESCU-MITROI ◽  
Marin GHEORGHIŢĂ ◽  
Felicia STOICA
Keyword(s):  
Bacterial Population ◽  
Alcoholic Fermentation ◽  
Malolactic Fermentation ◽  
Bacterial Density ◽  
Red Wines ◽  
Decline Phase ◽  
Population Evolution ◽  
Counting Methods ◽  
Direct Counting ◽  
Lactic Bacteria

During this experiment, the evolution of inner lactic bacteria microflora was monitored, during a spontaneous and conducted malolactic fermentation developed in the fall of the year 2006 at red wines obtained in Minis – Maderat wine yard. Thereby was monitored the bacterial population evolution, immediately after finishing the alcoholic fermentation (before developing the malolactic fermentation), through standard cultural method and through direct counting methods (counting with Thoma board and counting through Breed method). Results show that wines, at the end of alcoholic fermentation present bacterial loads between 102 and 104 cells/ml, after which in the exponential growing phase of the lactic bacteria registered at 5 days after sowing the selected malolactic bacteria, the bacterial density of wines to grow to 106 – 107 cells/ml, and at the end of malolactic fermentation, which matches the decline phase of lactic bacteria, the bacterial density of wines to get back to 105 cells/ml.

scholarly journals Efficacy of Clarithromycin Depends on the Bacterial Density in Clarithromycin-Heteroresistant Helicobacter pylori Infections: An In Situ Detected Susceptibility and Quantitative Morphometry-Based Retrospective Study

2021 ◽  
Vol 27 ◽  
Author(s):  
Jewel Ju Ea Kim ◽  
Ildikó Kocsmár ◽  
György Miklós Buzás ◽  
Ildikó Szirtes ◽  
Orsolya Rusz ◽  
...  
Keyword(s):  
Helicobacter Pylori ◽  
Retrospective Study ◽  
Bacterial Population ◽  
Tissue Sample ◽  
Bacterial Density ◽  
Resistant Bacteria ◽  
Hybridization Technique ◽  
Predictive Role

The global rise in clarithromycin (Cla) resistance is considered to be the main contributor of Helicobacter pylori (Hp) eradication failures. In nearly half of the Cla-resistant Hp infections, Cla-susceptible bacteria are simultaneously present with the Cla-resistant ones (Cla-heteroresistance). The proportion of resistant bacteria in the bacterial population (R-fraction) and its predictive role for the use of Cla-based therapies in Cla-heteroresistant infections has not yet been investigated. Our retrospective study analyzed gastric biopsy samples of 62 Hp-positive patients with Cla-heteroresistant infection. Fluorescence In Situ Hybridization technique was used to visualize the coexistence of resistant and susceptible bacteria within one tissue sample. R-fraction was quantified on multichannel microimages by digital morphometry. Resistant bacteria had a patchy distribution within the whole bacterial population causing high diversity among the investigated areas. Patients were subdivided into two major groups according to whether a Cla-based eradication attempt was conducted before or after the biopsy sampling. R-fraction was significantly lower among cases having only one previous Cla-based eradication attempt vs. those that had multiple previous eradications, including at least one Cla-containing therapy (0.41 vs. 0.89, p = 0.0308). Majority of the patients without previous eradication attempt had successful eradication with Cla-containing regimen (59.26%), verified by a negative 13C-urea breath test or control biopsy. Multivariable model indicated that the therapeutic outcome using Cla-based regimens depended on the bacterial density rather than the R-fraction. Our study raises the potential use of Cla-containing eradication therapies in certain Cla-heteroresistant Hp infections, taking into account the possible predictive role of bacterial density.

Identification of yeasts in different rubber leaf (Hevea brasiliensis) clones and their effects on the physical properties of fermented glutinous rice tapai

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 29-37
Author(s):  
Z. Mohd Zin ◽  
N.I. Azman ◽  
S.B. Abd Razak ◽  
K. Ibrahim ◽  
N.D. Rusli ◽  
...  
Keyword(s):  
Physical Properties ◽  
Ph Value ◽  
Control Sample ◽  
Candida Guilliermondii ◽  
Solid Content ◽  
Soluble Solids ◽  
Soluble Solid Content ◽  
Rhodotorula Mucilaginosa ◽  
Glutinous Rice ◽  
Before And After

Tapai is one of the most popular traditional desserts in Malaysia and other Asian countries. Traditionally, tapai is wrapped in a rubber leaf to enhance the smell and increase its palatability. The study focused on identifying the yeasts present before and after the production of glutinous rice tapai wrapped in different rubber leaves clones, namely RRIM 2025, RRIM 2002, PB 260 and PB 350. The identification of the yeast was carried out using API 20C AUX test strips for all rubber leaves clones, glutinous rice tapai wrapped in RRIM 2025, RRIM 2002, PB 260, PB 350 and in a container (control). The results showed that Crytococcus laurentii, Rhodotorula mucilaginosa 2, Candida famata, Rhodotorula minuta were present in rubber leaf clones. While the yeasts that had been identified in tapai wrapped in rubber leaf were Candida guilliermondii, Rhodotorula mucilaginosa 2, Candida parapsilosis and Trichosporon mucoides and only C. guilliermondii was found in the container. The physical properties of the tapai that are wrapped in rubber leaves have a difference in texture, pH value and total soluble solids content compared to the control sample. The tapai sample wrapped in RRIM 2025 and RRIM 2002 had a high total soluble solid content of 45.8±0.14% and 45.78±0.16% °Bx, respectively. Meanwhile, the control sample has the highest pH value and the hardest rice kernels, which were 4.71±0.05 and 218.19±25.39 N, respectively. The results showed that the different yeasts present in the rubber leaf may cause changes in the physical properties of glutinous rice tapai.

Characterization and Physical Properties of Chitosan Modified APMP

2013 ◽  
Vol 848 ◽  
pp. 317-320
Author(s):  
Pei Pei Wang ◽  
Chuan Shan Zhao ◽  
Zhang Pan Chen ◽  
Wen Jia Han
Keyword(s):  
Physical Properties ◽  
Ph Value ◽  
Paper Industry ◽  
Great Influence ◽  
Wide Spread ◽  
Physical Strength ◽  
Tensile Index

With the development of world's paper industry, strength agent has become increasingly wide spread and more important.This paper describes a method for modified APMP with Chitosan, we make studies on using chitson to improve the properties of paper, and compare the effect of them based on experimential results. As a result of study,it can be concluded: The pH value and the dosage of chitosan have a great influence on the physical strength of paper.When the pH was 6 and the dosage of chitosan was 1%,the tensile index of paper could reach 30% above.

Effect of Superchilling Storage on Quality Characterizes and Physical Properties of Surimi from Silver Carp (Hypophthalmichthys molitrix) as Compared with Cooling Freshness Preservation

2012 ◽  
Vol 554-556 ◽  
pp. 978-984
Author(s):  
Qian Liu ◽  
Jian Chun Han ◽  
Yong Gen Zhang ◽  
Shuang Mei Li ◽  
Jing Li ◽  
...  
Keyword(s):  
Atpase Activity ◽  
Physical Properties ◽  
Storage Time ◽  
Ph Value ◽  
Silver Carp ◽  
Thiobarbituric Acid ◽  
Raw Material ◽  
Hypophthalmichthys Molitrix ◽  
Thiobarbituric Acid Reactive Substances ◽  
Fresh Products

Quality characterizes of surimi of silver carp at two different conditions of superchilling and cooling freshness preservation. The pH value, thiobarbituric acid-reactive substances (TBARS value), protein soubility and ATPase activity were studied. The result showed that pH value and TBARS value increased with the increasing of the storage time (P < 0.05), protein soubility and both ATPase activity decreased with the increasing of the storage time (P < 0.05). In general, superchilling is a good way to preserve freshness of fresh products and the raw material before processing, and also could have great effect on improving the quality characterizes of surimi and prolong its shelf life.

scholarly journals FORMULASI SEDIAAN PERONA PIPI KOMBINASI EKSTRAK ETANOL UBI JALAR UNGU (Ipomoea batatas L.) DAN BUNGA KANA MERAH (Canna coccinea Mill.) DALAM BENTUK STICK

PHARMACON ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 487
Author(s):  
Grace Dien Manik ◽  
Hosea J. Edy ◽  
Elly J. Suoth
Keyword(s):  
Physical Properties ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Ph Value ◽  
Ethanol Extract ◽  
Natural Antioxidants ◽  
Experimental Methods ◽  
Natural Dyes ◽  
Purple Sweet Potato ◽  
Homogeneous Composition

ABSTRACT Purple Sweet Potato (Ipomoea batatas L.) and Red Cana Flower (Canna coccinea Mill.) contain natural dyes (anthocyanins) which are used as an alternative natural dyes as well as natural antioxidants. This study aims to make and discover the physical evaluation of blusher preparations using natural dyes in a combination of Purple Sweet Potato extract and Red Cana Flower with a concentration of 15%: 15%, 15%: 20 %, 20%: 20%. This research used laboratory experimental methods. The results of the physical properties test showed that the resulting preparations gave a light purple to purplish pink color, had a distinctive odor of pafrum oleum rose, had a soft texture, all preparations had a homogeneous composition, the ph value of the preparations ranged from 6.00 – 6.45, the best polish at concentrations dye 20%: 20%, for 14 days of observation the color on all preparations did not change with light, and the most preferred preparations by researcher are those with dye concentrations of 20%: 20%. It shows that it can be concluded that a combination of ethanol extract of Purple Sweet Potato and Red Cana Flower. Can be used as a natural dye in blush preparations. Keywords:  Ipomoea batatas L., Canna coccinea Mill., Blusher. ABSTRAK  Ubi Jalar Ungu (Ipomoea batatas L.) dan Bunga Kana Merah (Canna coccinea Mill.) mengadung pewarna alami (antosianin) yang digunakan sebagai zat pewarna alami alternatif mapun sebagai antioksidan alami. Penelitian ini bertujuan untuk membuat serta mengetahui evaluasi fisik sediaan perona pipi dengan memanfaatkan pewarna alami pada kombinasi ekstrak Ubi Jalar Ungu dan Bunga Kana Merah dengan konsentrasi 15%:15%, 15%:20% dan 20%:20%. Penelitian ini menggunakan metode eksperimental laboratorium. Hasil pengujian sifat fisik menunjukan bahwa sediaan yang dihasilkan memberikan warna ungu muda hingga merah muda keunguan, bau khas parfum oleum rose, teksturnya lembut, semua sediaan memiliki susunan yang homogen, nilai pH sediaan berkisar 6,00 - 6,45, polesan terbaik pada konsentrasi zat warna 20%:20%, selama 14 hari pengamatan warna pada semua sediaan tidak mengalami perubahan terhadap cahaya, dan sediaan yang paling disukai oleh panelis adalah sediaan dengan konsentrasi zat warna 20%:20%. Dengan demikian dapat disimpulkan bahwa kombinasi ekstrak etanol Ubi Jalar Ungu dan Bungu Kana Merah dapat digunkan sebagai pewarna alami dalam sediaan perona pipi. Kata kunci: Ipomoea batatas L., Canna coccinea Mill., Perona pipi

scholarly journals Study on Optimization of Yeast Level and Duration for Aerobic and Anaerobic Fermentation for Production of Jack Fruit (Artocarpus heterophyllus L.) Wine

2020 ◽  
pp. 12-19
Author(s):  
S. K. Anil ◽  
Praveen Gidagiri ◽  
R. Hamsa ◽  
Praveen Jholgikar
Keyword(s):  
Ph Value ◽  
Anaerobic Fermentation ◽  
Content Increase ◽  
Alcohol Content ◽  
Randomized Design ◽  
Significant Difference ◽  
Cold Condition ◽  
Completely Randomized Design ◽  
Aerobic And Anaerobic

The present investigation on Optimization of yeast level and duration for aerobic and anaerobic fermentationfor production of jack fruit (Artocarpus heterophllyus L.) wine was carried out in the department of Post Harvest Technology, Kittur Rani Channamma College of Horticulture (University of Horticultural Sciences, Bagalkot), Arabhavi, during the year 2010-2011. It consisting of different treatments viz T1 –20 g of yeast for 100 Kg of must+24 hrs aerobic and 7 days anaerobic fermentation, T2-30 g of yeast for 100 Kg of must+24 hrs aerobic and 7 days anaerobic fermentation, T3–20 g of yeast for 100 Kg of must+24 hrs aerobic and 14 days anaerobic fermentation, T4 –30 g of yeast for 100 Kg of must+24 hrs aerobic and 14 days anaerobic fermentation, T5 –20 g of yeast for 100 Kg of must+48 hrs aerobic and 7 days anaerobic fermentation, T6 –30 g of yeast for 100 Kg of must+48 hrs aerobic and 7 days anaerobic fermentation, T7 –20 g of yeast for 100 Kg of must+48 hrs aerobic and 14 days anaerobic fermentation and T8 –30 g of yeast for 100 Kg of must+48 hrs aerobic and 14 days anaerobic fermentation. The experiment was laid out in a completely randomized design with three replications. The main objective was to standardize the optimum yeast level and duration required for aerobic and anaerobic fermentation and also to study various biochemical and organoleptic quality of wine recorded at regular interval during the storage of wine. The highest TSS was maintained in treatment T1 (10.47) and T4 (10.47) in cold condition and in ambient condition T1 (10.43) followed by T2 (10.35) shows highest TSS. The pH value increases from 3.36 (fresh wine) to 3.89 (6 MAS in cold) and 3.84 (6 MAS in ambient) and acidity will decrease from 0.59 to 0.49 (Cold) and 0.52 (ambient). Alcohol content increase from 7.46 to 8.12 percent (Cold) and 8.04 (Ambient). Tannin per cent were showed non significant difference and decreasing trend can be seemed over period of aging, T8 (30 g of yeast + 48 hrs aerobic and 14 days of anaerobic fermentation) observe the highest per cent of tannins throughout the investigation.

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