scholarly journals Screening of Agricultural Wastes for Substrates in Oxalic Acid Production Using Aspergillus niger

2021 ◽  
pp. 11-19
Author(s):  
Dennis M. Chioma ◽  
Gideon O. Abu ◽  
Obioma K. Agwa
Keyword(s):  
Aspergillus Niger ◽  
Oxalic Acid ◽  
Proximate Composition ◽  
Bacterial Count ◽  
Agricultural Wastes ◽  
Total Bacterial Count ◽  
Nucleotide Database ◽  
Groundnut Shell ◽  
Rivers State ◽  
Fermentation Media

The disposal and attendant problems associated with agro-wastes have remained a challenge to the environment. Three agricultural wastes (cassava whey, banana peels and groundnut shells) were collected from the Choba and Yam zone markets in Rivers State, Nigeria and screened for their potential as substrates in the formulation of fermentation media to produce oxalic acid. The inoculum for the study was isolated from the banana peels and identified using the megablast search for highly similar sequences from the NCBI non-redundant nucleotide database. The microbial load and proximate composition of the substrates were determined, and the fermentation media formulated. The organism used for the study was identified as Aspergillus niger MW188538. The results showed a total bacterial count of 9.5x104 cfu/ml, 1.87 x 105 cfu/ml, and 4.0 x 104 cfu/g for cassava whey, banana peels and groundnut shell respectively. The carbohydrates of the cassava whey, banana peels and groundnut shells were 67.74 %w/v, 53.24%w/v and 38.8% w/v respectively. After 12 days of fermentation, the substrates from cassava whey, banana peels, groundnut shells accumulated 2.5 ppm, 1.8 ppm and 1.3 ppm of oxalic acid respectively. The study hypothetically indicates that agro-wastes could be utilized as media components for production of industrial organics.

scholarly journals Microbiological Safety Assessment of Fermented Cassava Flour “Lafun” Available in Ogun and Oyo States of Nigeria

2013 ◽  
Vol 2013 ◽  
pp. 1-5 ◽  
Author(s):  
A. O. Adebayo-Oyetoro ◽  
O. B. Oyewole ◽  
A. O. Obadina ◽  
M. A. Omemu
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Aspergillus Niger ◽  
Safety Assessment ◽  
Control Sample ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Cassava Flour ◽  
Processing Water ◽  
Processing Site

The microorganisms involved in the fermentation and spoilage of fermented cassava flour were investigated. The water samples used at the different processing sites were also investigated to determine their safety status. There was predominance ofStaphylococcus aureus,Aspergillusspp., andEscherichia coliin all samples. Coliforms were observed to be present in all of the processing water. In the fermented cassava flour, the total bacterial count ranged between4.9×106 cfu/mL from Eleso, Bakatari, and Oja Odan processing sites and8.10×106 cfu/mL in Eruku processing site. The majority of the microorganisms involved in the spoilage of “lafun” were found to beAspergillus nigerwhich ranged between4.6×105 cfu/mL in Eleso and8.1×105 cfu/mL in Kila. The control sample prepared in the laboratory had a low microbial load compared to samples collected from various sites and markets.

scholarly journals Preservative effects of aqueous and ether extracts of Aframomum melegueta on West African soft cheese

2017 ◽  
Vol 46 (1) ◽  
pp. 51-56
Author(s):  
AA Badmos ◽  
AA Imam ◽  
AA Annongu ◽  
AT Yusuff ◽  
RMO Kayode ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Microbial Growth ◽  
Bacterial Count ◽  
West African ◽  
Total Bacterial Count ◽  
Ether Extract ◽  
Randomized Design ◽  
Soft Cheese ◽  
Completely Randomized Design

The Total Bacterial Count, proximate composition, and sensory evaluation of West African Soft Cheese supplemented with aqueous and ether extracts of the spice Aframomum melegueta (at 0%, 1%, 2% and 3% each) were determined with a completely randomized design.  Effects of the spice were monitored for 3 days. The results revealed that 3% concentration of the ether extract of the spice was the most inhibitory (p<0.05) of microbial growth for the duration of the experiment and it also significantly improved the fat, ash and protein contents of the cheese. The study recommended the addition of 3 % ether extract of  A. melegueta as an additive to fortify West African soft cheese.Bang. J. Anim. Sci. 2017. 46 (1): 51-56

scholarly journals The effect of seaweed extract on tomato plant growth, productivity and soil

2021 ◽  
Author(s):  
Hashmath Inayath Hussain ◽  
Naga Kasinadhuni ◽  
Tony Arioli
Keyword(s):  
Plant Growth ◽  
Tomato Plant ◽  
Root Zone ◽  
Soil Health ◽  
Dry Weight ◽  
Bacterial Count ◽  
Community Diversity ◽  
Seaweed Extract ◽  
Total Bacterial Count ◽  
Soil Biology

AbstractThis study investigated the effects of seaweed extract (SWE) made from the brown algae Durvillaea potatorum and Ascophyllum nodosum on plants and soil. The application of SWE to soil growing tomato plants showed dual effects. SWE comprehensively improved tomato plant growth (flower clusters, flower number, fruit number, root length, root and shoot dry weight, SPAD) and increased plant productivity (yield and quality). Similarly, SWE application effected soil biology at the soil root zone by increasing total bacterial count and available soil nitrogen and impacting bacterial community diversity with an increase in certain bacterial families linked to soil health. A broader understanding of the effects of SWE on the plant-soil ecosystem may offer breakthrough approaches for sustainable food production.

scholarly journals Quality Assessment of Shrimp (Macrobrachium rosenbergii. De Man, 1879) During Storage in Ice

2012 ◽  
Vol 47 (1) ◽  
pp. 93-98 ◽  
Author(s):  
M Begum ◽  
MA Khaleque ◽  
MA Wahed ◽  
F Hafiz
Keyword(s):  
Ph Value ◽  
Macrobrachium Rosenbergii ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Time Interval ◽  
Quality Changes ◽  
Fish Sample ◽  
Sensory Score ◽  
De Man ◽  
Score Evaluation

With a view to get a pen picture about the trend and extent of quality changes and as well as shelf life of the head off and head on shrimp (Macrobrachium rosenbergii, De Man, 1879), the present study have been carried out . Quality changes have been measured by application of sensory score evaluation and changes in chemical indices such as Total Volatile Nitrogen (TVN) value, pH and level of moisture at different time interval and Total Bacterial Count (TBC) at 15°C during the study period. The results of the sensory score evaluation indicates that the shrimp quality decreased to the limits of acceptability at 12th days of ice storage. The head off shrimp kept slight better than corresponding head on shrimps. The bacterial counts determined at 15°C have been found to increase from 103 - 107 and 104 -108 cfu/gm for head off and head on shrimp respectively at the limit of acceptability. The moisture level increased from initial 78.85gm% to final 83.80gm% (head off) & 79.0gm% to 84.0gm% (head on) and pH value increases from 7.1 to 8.1 during the whole period of iced preservation . Both head off and head on shrimp remained in acceptable condition for up to 12 and 14 days of storage respectively while the quality of fish deteriorates and become unacceptable. The bacterial count corresponding to unacceptable condition ranges from 108-109 cfu/gm fish sample. The TVN value corresponding to rejection condition were 45-50mg N/100gm fish sample. DOI: http://dx.doi.org/10.3329/bjsir.v47i1.10731 Bangladesh J. Sci. Ind. Res. 47(1), 93-98, 2012

Production of oxalic acid by overexpression of oxaloacetate hydrolase gene (oahA) in Aspergillus niger WU-2223L

2007 ◽  
Vol 131 (2) ◽  
pp. S175 ◽  
Author(s):  
Takasumi Hattori ◽  
Shusuke Takahashi ◽  
Kuniki Kino ◽  
Kohtaro Kirimura
Keyword(s):  
Aspergillus Niger ◽  
Oxalic Acid ◽  
Oxaloacetate Hydrolase

Total Bacterial Count in Soft-Frozen Dairy Products by Impedance Biosensor System

2009 ◽  
Vol 9 (10) ◽  
pp. 1270-1276 ◽  
Author(s):  
Marco Grossi ◽  
Anna Pompei ◽  
Massimo Lanzoni ◽  
Roberto Lazzarini ◽  
Diego Matteuzzi ◽  
...  
Keyword(s):  
Dairy Products ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Biosensor System

scholarly journals Impact of policy-induced structural change on milk quality: evidence from the Flemish dairy sector

2009 ◽  
Vol 76 (2) ◽  
pp. 234-240 ◽  
Author(s):  
Bart Van der Straeten ◽  
Jeroen Buysse ◽  
Guido Van Huylenbroeck ◽  
Ludwig Lauwers
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Size Distribution ◽  
Somatic Cell Count ◽  
Bacterial Count ◽  
Farm Size ◽  
Total Bacterial Count ◽  
Coliform Count ◽  
Exchange Policy ◽  
The Impact

This paper uses a Markov chain model to analyse the dynamics in farm-size distribution among the Flemish dairy sector and the impact of quota policy regulation on such changes. The model predicts a decline of 24% in number of farms in 2014 compared with the current situation with a more liberal exchange policy and a decline of 18% with a restricted quota exchange policy. From these Markov chain model results, we analysed the impact of farm-size distribution on eight different milk quality parameters (total bacterial count, somatic cell count, coliform count, freezing point, urea-N, fat content and protein content and penalty-points). In general, larger farms produce higher quality milk than smaller farms, especially with respect to the microbiological parameters (total bacterial count, somatic cell count and coliform count). The change in farm-size distribution from a liberal quota exchange policy would decrease the average total bacterial count by 18·0%, the somatic cell count by 2·1% and the coliform count by 11·0%. The aggregate performance of the other parameters are smaller with improvements in all cases of <1%.

scholarly journals Prevalence and antibiotic susceptibility of Aeromonas hydrophila isolated from freshwater fishes

2016 ◽  
Vol 4 (3) ◽  
pp. 411 ◽  
Author(s):  
Halima Sarder ◽  
Tahsin Khan ◽  
Mihir Lal Saha ◽  
Nusrat Jahan Punom ◽  
Shankar Chandra Mandal ◽  
...  
Keyword(s):  
Aeromonas Hydrophila ◽  
Antibiotic Susceptibility ◽  
Reference Strain ◽  
Bacterial Count ◽  
Freshwater Fishes ◽  
Total Bacterial Count ◽  
Bacterial Isolates ◽  
Biochemical Tests ◽  
Anabas Testudineus ◽  
Significant Difference

Aeromonas hydrophila is an opportunistic microorganism. It is a secondary biological agent that contributes to the occurrence of fish diseases and its deterioration. This research was undertaken to determine the prevalence of A. hydrophila in some freshwater fishes collected from three different fish markets of Dhaka City and to test their antibiotic susceptibility. Total bacterial count and total aeromonas on different aeromonas selective media were enumerated using serial dilution technique. Bacterial isolates were characterized to identify A. hydrophila using biochemical tests and with comparison to reference strain (ATCC 7966). The lowest Aeromonas count was detected to be 2.83±0.40×102 cfu/g in Anabas testudineus and the highest was 1.03±0.153×103 cfu/g in Oreochromis mossambicus. On market basis highest aeromonas count was found in Anando Bazar (8.10±1.09×102 cfu/g) and lowest in Hatirpool Bazar (5.63±0.90×102 cfu/g) with no significant difference. Maximum susceptibility to amikacin and gentamicin was observed whereas all of the isolates were found resistant to a commonly used antibiotic amoxycillin. The obtained results point that antimicrobial susceptibility was more or less similar regardless of the origin of the samples collected. All the fishes investigated in this study contained A. hydrophila in their different organs.

scholarly journals Topical Saudi Arabia Talh honey (Acacia nilotica) on surgical wound healing activity

2020 ◽  
Author(s):  
Ahmed G. Hegazi ◽  
Faiz M. Al Guthami ◽  
Mohamed H. Basiouny ◽  
Ahmed F.M. Al Gethami
Keyword(s):  
Wound Healing ◽  
Saudi Arabia ◽  
Wound Repair ◽  
Healing Process ◽  
Bacterial Count ◽  
Tissue Growth ◽  
Acacia Nilotica ◽  
Total Bacterial Count ◽  
Wound Healing Process ◽  
Ifn Γ

Honey has been documented as the oldest traditional medicine. It has been effective in suppressing inflammation, wound repair enhancer, and rapid autolytic debridement. The aim of this investigation was to evaluate the role of Saudi Arabia Talh honey (Acacia nilotica) dressing as a good alternative in care of diabetic foot (DFU) healing activity for twenty patients, wound total bacterial count, and serum cytokines levels (IFN-γ, IL-1, and IL-6). The results showed that Talh honey stimulates the wound healing process, broad-spectrum antibacterial activity, and reduction in the proinflammatory cytokines IFN-γ, IL-1, and IL-6 levels. It could be concluded that Talh honey bioactivities enhance wound healing by promoting tissue growth leading to wound repair, antibacterial, and reduction of inflammation.

scholarly journals Technological, chemical, sensory, and microbiological examination of frozen chicken as affected by microwave thawing

2005 ◽  
Vol 21 (1-2) ◽  
pp. 99-108 ◽  
Author(s):  
M.A. Kenawi
Keyword(s):  
Ambient Temperature ◽  
Tap Water ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Bacterial Count ◽  
The Other ◽  
Total Bacterial Count ◽  
Running Water ◽  
Thiobarbituric Acid Value ◽  
Microbiological Properties

The effect of microwave heating as a thawing method on physical, chemical sensory, and microbiological properties of frozen chicken was investigated in comparison with other thawing methods (at ambient temperature, in refrigerator, and in running tap water). Microwave thawed chicken had the highest taste panel scores and the lowest drip percentage loss compared with the other thawing methods. Thiobarbituric acid value (TBA) remarkably increased the samples thawed at ambient temperature or under running water. The data revealed that the retention of thiamin was the highest in the microwave thawed samples (97.33%), and the lowest in running water thawed samples (66.66%). The total bacterial count in frozen chicken remarkably decreased as a result of microwave thawing treatment while increased in the other treatments.

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