scholarly journals Bacteriological and Nutritional Quality of Irvingia gabonensis Fruit Juice

2021 ◽  
pp. 10-22
Author(s):  
Gloria Ekpartaziba Ezenatein ◽  
Ebimieowei Etebu ◽  
Ebimobowei Assayomo
Keyword(s):  
Nutritional Quality ◽  
Fruit Juice ◽  
Bacterial Count ◽  
Proximate Analysis ◽  
Coliform Bacteria ◽  
Microbiological Analysis ◽  
Fruit Samples ◽  
Irvingia Gabonensis ◽  
Metabolic Activities

Aims: This study was undertaken to examine the bacteriological and nutritional quality of Irvingia gabonensis fruit juice locally produced and stored for 28 days at 40C. Study Design: Four groups of the Irvingia fruit samples were prepared and stored at 4oC. The samples were analysed at different intervals, beginning from day 0, to day 28. The juice was also observed for onset of spoilage and turbidity during sampling days. Place and Duration of Study: This study was conducted in Biological Sciences, Faculty Of Science, Niger Delta University, Wilberforce Island, Amassoma, Bayelsa State between July 2019 to September 2019. Methodology: The microbiological analysis was done using culture dependent methods. Results: The results revealed the weighted mean of the total heterotrophic bacterial count increased as the storage days’ increases (3.76 ± 0.04 at day 0 to 4.03 ± 0.02 at day 28). Similar results were obtained for the population of coliform bacteria (from 3.59 ± 0.03 to 3.89 ± 0.02), Staphylococcal counts (3.73 ± 0.01 to 3.98 ± 0.00) and pseudomonads’ counts (3.64 ± 0.02 to 3.88 ± 0.07). A total of 240 bacterial isolates were isolated throughout the storage days. However, Escherichia coli recorded the highest percentage of occurrence while Bacillus sp., had the least. The proximate analysis of the juice samples indicated a decline in the fibre content (0.84- 0.72), protein (7.46- 6.53), carbohydrate (64.3 – 55.6), ash (2.46 – 2.18), and fat 23.41 – 21.1). It also showed that freshly prepared Irvingia gabonensis fruit juice is of high quality. Conclusion: The degradation of the nutrients is suggested to result from the bacterial activities in the stored juices. There is also an increase in the bacterial population as the storage days’ increase. The presence of contaminating bacteria was found to deplete the nutritional content of the fruit juice from their metabolic activities.

scholarly journals Evaluation of dahi collected from Netrokona district in Bangladesh

2016 ◽  
Vol 45 (2) ◽  
pp. 60-65
Author(s):  
S Ahmed ◽  
MN Islam ◽  
MH Rashid ◽  
MM Islam ◽  
AKM Masum
Keyword(s):  
Research Work ◽  
Bacterial Count ◽  
Coliform Bacteria ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Significant Difference ◽  
Different Types ◽  
Dairy Science ◽  
Type Sample

The aim of the present research work was to make a comparative study between the quality of dahi available in Netrokona district of Bangladesh and dahi prepared in the laboratory by following standard manufacturing process. For this purpose dahi (control) was prepared in Dairy Technology Laboratory of the Department of dairy science, Bangladesh Agricultural University, Mymensingh. The Laboratory made dahi was designated as A type dahi. On the other hand four different types of dahi sample were collected from four different sweetmeat shop of Netrokona district. One sample was taken from each sweetmeat shop and three replications were made for each sample. Source of dahi samples were Khan Mistanno Vandar; Krisno Mistanno Vandar; Shankar Mistanno Vandar; Misti Mokh, These samples were designated as B, C, D and E respectively. Parameters used to monitor the quality of dahi were physical, chemical and microbiological. Collected data were compiled and statistically analyzed by using one way analysis of varience (ANOVA) test by using MSTAT statistical package. It was observed that total physical score for A, B, C, D and E type of samples were 93.21±0.51, 86.98,±0.63, 78.99±0.62, 76.47±0.25 and 83.89±0.44 respectively. Statistical analysis showed that total score for A type (Lab. made) dahi was significantly (p >0.01) higher than the total score of other dahi samples. Chemical analysis showed that average fat, protein, total solids, solids not fat, ash and lactose content of A type dahi were significantly ( p > 0.01) higher than that of the B, C. D and E type dahi samples collected from different shops of Netrokona district. Microbiological analysis showed that total bacterial count, yeast and mould count of B, C, D and E type dahi samples were also significantly (p > 0.01) higher than A type dahi which was prepared in the laboratory. Although total number of coliform bacteria was lower in A type sample but there was no significant difference within different dahi samples. Judging from the results of all parameters studied it was observed that dahi samples collected from Netrokona district was inferior to dahi prepared in the Laboratory. It was also observed that quality of other four dahi samples of Netrokona was nearly similar.Bang. J. Anim. Sci. 2016. 45 (2): 60-65

scholarly journals Monkey orange fruit juice improves the nutritional quality of a maize-based diet

2019 ◽  
Vol 116 ◽  
pp. 870-877 ◽  
Author(s):  
Ruth T. Ngadze ◽  
Anita R. Linnemann ◽  
Vincenzo Fogliano ◽  
Ruud Verkerk
Keyword(s):  
Nutritional Quality ◽  
Fruit Juice ◽  
Orange Fruit

EFFECT OF GIBBERELLIC ACID, UREA AND KNO3 ON YIELD AND ON COMPOSITION AND NUTRITIONAL QUALITY OF CLEMENTINE MANDARIN FRUIT JUICE

2004 ◽  
pp. 149-157 ◽  
Author(s):  
M. El-Otmani ◽  
A. Ait-Oubahou ◽  
C.J. Lovatt ◽  
F. El-Hassainate ◽  
A. Kaanane
Keyword(s):  
Gibberellic Acid ◽  
Nutritional Quality ◽  
Fruit Juice

Effects of pasteurization and storage conditions on donkey milk nutritional and hygienic characteristics

2018 ◽  
Vol 85 (4) ◽  
pp. 445-448 ◽  
Author(s):  
Mina Martini ◽  
Federica Salari ◽  
Iolanda Altomonte ◽  
Giuseppe Ragona ◽  
Alice Piazza ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Storage Conditions ◽  
Prolonged Storage ◽  
Microbiological Analysis ◽  
Thermal Treatments ◽  
Donkey Milk ◽  
Freezing Temperatures ◽  
Few Data ◽  
And Storage

Until now there are only few data on the effects of thermal treatments on the nutritional and hygienic characteristics of donkey milk. This Research Communication aims to provide information on the effects of pasteurization (at +65 °C for 30 min) and prolonged storage at refrigeration and freezing temperatures (21 d at + 3 °C ± 2 °C and up to 90 d at −20 °C ± 5 °C) on some nutritional and hygienic characteristics of Amiata donkey milk. The milk was monitored by chemical and microbiological analysis. Pasteurization ensured compliance with EC Regulation No 1441/2007, as Enterobacteriaceae were never found in the milk, or during storage at refrigeration and freezing temperatures. Colony count at 30 °C in pasteurized milk never went beyond 1 log CFU/ml. The heat treatment and the storage did not result in any variations in the main constituents of the milk. Only a decrease in lactose and few variations in some fatty acids at 90 d of freezing were observed. In conclusion, pasteurization was able to achieve and maintain a high hygienic-sanitary quality over time; storage at refrigeration or freezing temperatures did not alter the nutritional quality of fat and the gross composition of the product. These findings are useful to improve knowledge on the milk shelf life in order to guarantee safety and nutritional quality for infants who need small quantities of daily milk.

scholarly journals Analysis of growth and nutritional quality of sea worms (Nereis virens) as a mass cultured natural feed on different substrate media thicknesses

2021 ◽  
Vol 22 (8) ◽  
Author(s):  
Vivi Endar Herawati ◽  
Tita Elfitasari ◽  
Nurmanita Rismaningsih ◽  
Putut Har Riyadi ◽  
Woraporn Tarangkoon ◽  
...  
Keyword(s):  
Growth Rate ◽  
Mass Culture ◽  
Nutritional Quality ◽  
Proximate Analysis ◽  
Substrate Thickness ◽  
Feed Conversion ◽  
Absolute Weight ◽  
Nereis Virens ◽  
Media Thickness

Abstract. Herwati VE, Elfitasari T, Rismaningsih N, Riyadi PH, Tarangkoon W, Radjasa OK, Windarto S. 2021. Analysis of growth and nutritional quality of sea worms (Nereis virens) as a mass cultured natural feed on different substrate media thicknesses. Biodiversitas 22: 3299-3305. Sea worms (Nereis virens) grow slowly. The thickness of the substrate used in mass culture affects their growth, because N. virens is a deposit feeder that feeds on organic matter provided by other organisms; therefore, the growth rate slows down if the substrate thickness is not suitable. This study aimed to determine and analyze the growth and nutritional quality of N. virens as a natural feed in mass culture at different substrate media thicknesses. This study was conducted at the Marine Science Techno Park (MSTP) UNDIP, Jepara, Central Java. The test animals were two-month-old sea worms, weighing 0.15 to 0.5 g/individual. The maintenance media was the mangrove mud substrate. Feeding was carried out at a fixed feeding rate, twice a day at 07.00 and 19.00 hrs, and the animals were maintained at a density of 45 individuals/L for 35 days. The experimental research method was a completely randomized design with four treatments and three replications: treatment A (media thickness of 4 cm), B (media thickness of 6 cm), C (media thickness of 8 cm), and D (media thickness of 10 cm). The parameters studied were absolute growth, specific growth rate (SGR), efficiency of feed utilization (EFU), feed conversion ratio (FCR), protein efficiency ratio (PER), survival rate (SR), proximate analysis, profile of amino acid and fatty acids. The results showed that the highest absolute weight (6.76 g); SGR (6.34%); EFU (69.73%); FCR (1.36%); PER (1.74%); SR (97.04%); and nutritional quality (55.75% protein, 22.62% fat, 45.66 ppm methionine, and 7.7% eicosapentaenoic acid values were obtained when N. virens was mass-cultured in a medium with a thickness of 8 cm (Treatment C). Thus, the thickness of the media substrate had a significant effect (P < 0.05) on the absolute weight, SGR, EFU, FCR, PER, and SR in N. virens.

scholarly journals Microbiological Analysis of Pharmaceutical Non Injectable Drugs Produced in Dhaka, Bangladesh

2020 ◽  
Vol 5 (2) ◽  
pp. 1-9
Author(s):  
Ahmed T
Keyword(s):  
Antibacterial Activity ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Microbiological Analysis ◽  
Pharmaceutical Drugs ◽  
Injectable Drugs ◽  
Three Samples ◽  
Fungal Load ◽  
States Pharmacopeia

Pharmaceutical drugs are applied and consumed by the patients with weak immune system and for this reason these products must be of good quality and within the required microbiological limit. Present study attempted to determine the microbiological quality of pharmaceutical non injectable oral and topical drugs as well as their antibacterial activity. A total of sixty samples were studied from different categories of medicine including syrup, tablet & capsule and ointments. Microbiological analysis was done after serial dilution. Antibacterial activity of the samples was also determined by Kirby-Bauer method. The total viable bacterial count of 9 syrups, 7 tablet & capsules and 13 ointments samples exceeded the microbial limit ˂102cfu/ml or cfu/gm recommended by USP (United States Pharmacopeia) and BP (British Pharmacopeia). Regarding to the presence of specific bacteria, about six, six and three samples from syrup, tablet & capsule and ointment samples were of good quality respectively out of twenty samples each. Some drug prevailed good activity towards few bacteria and no activity at all to some others. As the drugs possess antibacterial activity, the contaminants might represent some other species of the same genera of bacteria having some mechanisms to prohibit such activities towards them. More than 50% of the drugs contain higher bacterial and fungal load rendering the quality at risk and not recommended to use by the patients to whom these products will impart most harm as these patients are already immune compromised.

scholarly journals Microbial Diversity of Betula Trees: Pollen, Catkins, Leaves Relatively of Flowering

2016 ◽  
Vol 64 (2) ◽  
pp. 527-534
Author(s):  
Tetiana V. Shevtsova ◽  
Jana Petrová ◽  
Ján Brindza ◽  
Kateryna G. Garkava ◽  
Miroslava Kačániová
Keyword(s):  
Microbiological Quality ◽  
Pollen Grains ◽  
Quality Parameters ◽  
Coliform Bacteria ◽  
Microbiological Analysis ◽  
Mesophilic Bacteria ◽  
Acceptable Quality ◽  
Plating Method ◽  
Betula Verrucosa

Quantitative microbiological analysis by dilution plating method of pollen and additional male and female catkins, leaves of Betula verrucosa Ehrh. and its two cultivars: ‘Purpurea’ and ‘Youngii’ relatively of flowering period of Betula has been realized with the aim to provide new knowledge of the microbiological quality of anemophilous pollen for processing and its further application. Qualitative microbiological analysis with MALDI-TOF MS Biotyper was used in the identification of aerobic, anaerobic mesophilic bacteria and coliforms. Mixed microbiota was determined, consisting of aerobic (4.68–4.89 log cfu/g) and anaerobic (3.30–3.48 log cfu/g) mesophilic bacteria, lactobacilli (0–3.48 log cfu/g), coliform bacteria (0–4.57 log cfu/g), fungi and yeast (3.78–3.95 log cfu/g) on the pollen grains, that indicates acceptable quality in comparison with the microbiological quality parameters for bee pollen. Pantoea agglomerans was found associated with pollen of Betula verrucosa Ehrh. Recommendations on the collection of anemophilous pollen were established.

scholarly journals Microbiological quality analysis of commercial fruit juice in Dhaka City, Bangladesh

2019 ◽  
Vol 8 (1) ◽  
pp. 15-18
Author(s):  
Md Al Amin ◽  
Mofijur Rahman Mamun ◽  
Kamal Kanta Das
Keyword(s):  
Fruit Juice ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Quality Analysis ◽  
Dhaka City ◽  
Food Borne ◽  
Good Manufacturing Practices ◽  
High Bacterial Count ◽  
Staphylococcus Spp

The aims of this study were to evaluate the microbiological quality of different commercially available fruit juice of Dhaka city. In this study total 20 fruit juice samples of five different types were repeatedly subjected to bacteriological and mycological screening for three months. Isolates were identified and confirmed using cultural and biochemical characteristics. Current study showed high bacterial and fungal loads consisting of specific pathogens such as coliform and Staphylococcus spp., fecal coliform and other pathogens are totally absent. The presence of Staphylococcus aureus portends health risk to consumers as some species produce potent toxins associated with food borne illnesses. And high bacterial count indicated unhygienic conditions of the processing area, and that good manufacturing practices during processing are not maintained properly. Recommendations are required to reduce the microbiological contamination and promote quality assurance of the products. Stamford Journal of Microbiology, Vol.8(1) 2018: 15-18

Harvest Maturity Influences Fruit Quality of Carambola (Averrhoa carambola L.)

2020 ◽  
pp. 109-112
Author(s):  
Shafa Nayab ◽  
Kashif Razzaq ◽  
Sami Ullah ◽  
Ishtiaq Ahmad Rajwana ◽  
Muhammad Amin ◽  
...  
Keyword(s):  
Fruit Quality ◽  
Nutritional Quality ◽  
Fruit Juice ◽  
Titratable Acidity ◽  
Linear Increase ◽  
Soluble Solids ◽  
Averrhoa Carambola ◽  
Ripening Index ◽  
Harvest Maturity

Harvest maturity determines the shelf life and nutritional quality of fruits. The present study was planned to determine the effect of harvest maturity on fruit quality of carambola. Fruits of carambola (Averrhoa carambola L.) cv. “Arkin” were harvested at five maturity stages, i.e., M1 (100% green), M2 (75% green and 25% yellow), M3 (50% green and 50% yellow), M4 (25% green and 75% yellow), and M5 (100% yellow) and subjected to physico-chemical analysis. At eating soft stage, a significant linear increase in fruit juice percentage, total soluble solids (TSS), ripening index (TSS/TA) and fruit juice pH, while a decrease in rag content, ascorbic acid (vitamin C) and titratable acidity (TA) was observed as the maturity progressed from 100% green to 100% yellow. Sensory evaluation data of fruit skin colour, flavour, texture, and acceptability showed the highest score for fruits harvested at 25% green and 75% yellow (M4) stage. In conclusion, harvest maturity significantly influenced various biochemical quality characteristics and carambola fruits harvested at 75% yellow (M4) is considered as an optimal harvest stage that exhibited best sensory and nutritional quality attributes.

scholarly journals Assessment of Microbiological Quality of Processed Fruit Juice

1970 ◽  
Vol 24 (2) ◽  
pp. 166
Author(s):  
M Abdul Basar ◽  
Sabita Rezwana Rahman
Keyword(s):  
Fruit Juice ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Nutrient Agar ◽  
Plate Count ◽  
Macconkey Agar ◽  
Before And After ◽  
Aerobic Plate Count ◽  
Local Companies

The present study was performed to evaluate the microbiological quality of industrially processed packed juices such as mango, orange and lemon of five different local companies. Aerobic plate count (APC) in juice samples was nil when measured before and after neutralization of pH. However, after enrichment of couple of samples growth of bacteria was observed on nutrient agar and MacConkey agar media. Sample A showed 120 cfu/ml after 3 h on nutrient agar and 20 cfu/ml after 5 h on MacConkey agar medium. These findings indicate that manufacturers might use high amount of preservatives that had bacteriostatic effect on microbes. It can be suggested that processed juices should be prepared under hygienic condition without use of high amount of preservatives that might cause health hazard.Keywords: Fruit juice, Bacterial count, Preservatives, EnrichmentDOI: http://dx.doi.org/10.3329/bjm.v24i2.1267

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