Physicochemical Properties And Sensory Evaluation Of Fermented Mustard With Difference Ratio Of Rice Water And Tal Palm Sap

Tal palm plant is widely known and spread in Indonesia. However, the application of tal palm plant especially sap as another product is limited. Tal plant sap used in mustard fermentation as carbon source with rice water. The aim of this study is to find suitable ratio of rice water and tal palm sap for the best physicochemical properties and sensory characteristic of fermented mustard. This experiment was using completely randomized design with one factor and 5 treatment groups. The evaluation of physichochemical performed to measure total acidity, polyphenol, and flavonoid. The sensory evaluation was using hedonic test with untrained panelists and determine score for parameters such as color, aroma, texture, and taste. The results showed that the highest total acidity was 1,06% which found in sample with ratio of rice water and tal palm sap (0:1). However the highest total polyphenol was 15,87 (mg GAE/g) and total flavonoid was 4,52 (mg QE/g) found when the ratio of rice water and tal palm sap similar (1:1). Based on the sensory evaluation, sample with ratio of rice water and tal palm sap (3:1) has the highest score on color was 3,17 ; aroma was 3,00; and taste was 3,00. Accordingly, this study provide data to enhance economical value and product development for tal palm sap.

Plant Breeding and Management Strategies to Minimize the Impact of Water Scarcity and Biotic Stress in Cereal Crops under Mediterranean Conditions

Wheat and rice are two main staple food crops that may suffer from yield losses due to drought episodes that are increasingly impacted by climate change, in addition to new epidemic outbreaks. Sustainable intensification of production will rely on several strategies, such as efficient use of water and variety improvement. This review updates the latest findings regarding complementary approaches in agronomy, genetics, and phenomics to cope with climate change challenges. The agronomic approach focuses on a case study examining alternative rice water management practices, with their impact on greenhouse gas emissions and biodiversity for ecosystem services. The genetic approach reviews in depth the latest technologies to achieve fungal disease resistance, as well as the use of landraces to increase the genetic diversity of new varieties. The phenomics approach explores recent advances in high-throughput remote sensing technologies useful in detecting both biotic and abiotic stress effects on breeding programs. The complementary nature of all these technologies indicates that only interdisciplinary work will ensure significant steps towards a more sustainable agriculture under future climate change scenarios.

Intercropping of Rice and Water Mimosa (Neptunia oleracea Lour.): A Novel Model to Control Pests and Diseases and Improve Yield and Grain Quality while Reducing N Fertilizer Application

Cereal/legume intercropping is an effective agricultural practice for pest and disease control and crop production. However, global research on rice and aquatic legume intercropping is relatively rare. A field experiment during two seasons (2018 late season and 2019 early season) was conducted to explore the effects of rice and water mimosa intercropping on rice canopy microclimate, pest and disease, yield, grain quality, and economic income. Two cultivation patterns including rice/water mimosa intercropping and rice monocropping were employed, and three nitrogen (N) fertilizer application levels, including zero N (ZN, 0 kg ha−1 N), reduced N (RN, 140 kg ha−1 N), and conventional N (CN, 180 kg ha−1 N) levels, were applied for the above two cultivation patterns. The results showed that rice/water mimosa intercropping formed a canopy microclimate of rice with higher temperature and lower relative humidity and dew point temperature. In addition, there was a significant reduction in the occurrences of rice leaf blast by 15.05%~35.49%, leaf folders by 25.32%~43.40%, and sheath blight by 16.35%~41.91% in the intercropping treatments. Moreover, rice/water mimosa intercropping increased rice per unit yield by 43.00%~53.10% in the late season of 2018 and 21.40%~26.18% in the early season of 2019. Furthermore, rice grain quality was totally improved, among which brown and head rice rates increased but rice chalky rate and chalkiness degree decreased in the intercropping system. We suggest that combining rice/water mimosa intercropping and N fertilizer reduction can be used as an environmentally friendly eco-farming technique because it can decrease N fertilizer application by approximately 40 kg·ha−1. This combination would not only mitigate nonpoint source pollution but also obtain advantages for controlling rice pests and diseases that would alleviate pesticide usage and improve rice yield and grain quality, which can be extended for green rice production to increase income for producers.

Fermentation of Washed Rice Water Increases Beneficial Plant Bacterial Population and Nutrient Concentrations

Washed rice water (WRW) is said to be a beneficial plant fertilizer because of its nutrient content. However, rigorous scientific studies to ascertain its efficiency are lacking. The purpose of this study was to determine the effect of fermenting WRW on the bacterial population and identification, and to measure how fermentation affects the nutrient composition of WRW. Rice grains were washed in a volumetric water-to-rice ratio of 3:1 and at a constant speed of 80 rpm for all treatments. The treatments were WRW fermented at 0 (unfermented), 3, 6, and 9 days. Bacterial N fixation and P and K solubilization abilities in the fermented WRW were assessed both qualitatively and quantitatively. The isolated bacterial strains and the WRW samples were also tested for catalase and indole acetic acid (IAA) production ability. Significantly greater N fixation, P and K solubilization, and IAA production were recorded after 3 days of fermentation compared with other fermentation periods, with increases of 46.9–83.3%, 48.2–84.1%, 73.7–83.6%, and 13.3–85.5%, respectively, in addition to the highest (2.12 × 108 CFU mL−1) total bacterial population. Twelve bacteria strains were isolated from the fermented WRW, and the gene identification showed the presence of beneficial bacteria Bacillus velezensis, Enterobacter spp., Pantoea agglomerans, Klebsiella pneumoniae and Stenotrophomonas maltophilia at the different fermentation periods. All the identified microbes (except Enterobacter sp. Strain WRW-7) were positive for catalase production. Similarly, all the microbes could produce IAA, with Enterobacter spp. strain WRW-10 recording the highest IAA of up to 73.7% higher than other strains. Generally, with increasing fermentation periods, the nutrients N, S, P, K, Mg, NH4+, and NO3− increased, while pH, C, and Cu decreased. Therefore, fermentation of WRW can potentially increase plant growth and enhance soil health because of WRW’s nutrients and microbial promotional effect, particularly after 3 days of fermentation.

Chemical and Microbial Characterization of Washed Rice Water Waste to Assess Its Potential as Plant Fertilizer and for Increasing Soil Health

The wastewater from washed rice water (WRW) is often recommended as a source of plant nutrients in most Asian countries, even though most current research on WRW lack scientific rigor, particularly on the effects of rice washing intensity, volumetric water-to-rice ratio (W:R), and condition of the WRW before plant application. This research was thus carried out: (1) to determine how various rice washing intensities, fermentation periods (FP), and W:R would affect the nutrient content in WRW, and (2) to isolate, identify, and characterize the bacterial community from fermented WRW. The WRW was prepared at several rice washing intensities (50, 80, and 100 rpm), FP (0, 3, 6, and 9 days), and W:R (1:1, 3:1, and 6:1). The concentrations of all elements (except P, Mg, and Zn) and available N forms increased with increasing FP and W:R. Beneficial N-fixing and P- and K-solubilizing bacteria were additionally detected in WRW, which helped to increase the concentrations of these elements. Monovalent nutrients -N, , and K are soluble in water. Thus, they were easily leached out of the rice grains and why their concentrations increased with W:R. The bacteria population in WRW increased until 3 days of fermentation, then declined, possibly because there was an insufficient C content in WRW to be a source of energy for bacteria to support their prolonged growth. While C levels in WRW declined over time, total N levels increased then decreased after 3 days, where the latter was most possibly due to the denitrification and ammonification process, which had led to the increase in -N and . The optimum FP and W:R for high nutrient concentrations and bacterial population were found to be 3 to 9 days and 3:1 to 6:1, respectively. WRW contained nutrients and beneficial bacterial species to support plant growth.

DIAGNOSA VIBRIO CHOLERAE DENGAN METODE KULTUR DAN PCR PADA SAMPEL SUMBER AIR MINUM

Acute diarrhea due to infection can be caused by a bacterial, viral or parasitic infection. One of the bacteria that causes diarrhea is Vibrio cholerae and usually the diarrhea caused is called cholera diarrhea. Cholera diarrhea is caused by enterotoxins produced by V. cholerae bacteria and forms colonies inside the small intestine. Symptoms include vomiting, defecation such as large amounts of rice water resulting in dehydration, electrolyte loss and increased blood acidity. In severe cases, the sufferer continuously defecates accompanied by vomiting, so that the sufferer will lose fluids and electrolytes quickly from the gastrointestinal tract. This leads to a rationing of metabolic acidity and when left untreated can lead to death. V. cholerae bacteria are not invasive, do not enter the bloodstream but remain in the intestinal tract. At the time of infection through contaminated food and beverages ingested, then after passing through the stomach acid defense V. cholerae produces two virulence factors that cause cholera, namely coregulated pilus toxin (TCP) and cholera toxin (CT). The existence of specific enterotoxin cholera only found in V. cholerae pathogens can be targeted in laboratory tests for the diagnosis of pathogenic V. cholerae bacteria using biomolecular techniques such as polymerase chain reaction (PCR) methods. From the results of the examination of drinking water samples at the drinking water depot around the bottom of the pakam, obtained the results of the PCR examination confirmed by electrophorensis is 302 bp, which means that in the sample there are bacteria that are identic with Vibrio cholera.

IDENTIFICATION AND PROBIOTIC CHARACTERIZATION OF MICROBIAL COMMUNITIES FROM FERMENTED RICE WATER AND ASSOCIATION OF ENTEROCOCCUS HIRAE WITH PEPTIC ULCER CAUSING HELICOBACTER PYLORI

Fermented rice water is a classic example of fermented food known for nutritional values. The microbiome of fermented rice water is not yet completely revealed. Helicobacter pylori, the causative organism of peptic ulcer and gastric cancer is considered as a WHO priority-2 due to the nature of resisting antibiotics necessitating the research to rule out regiments to avoid H. pylori infections. Probiotics are considered as an emerging alternative to eradicate and manage this pathogen, making it more prominent to have the means to evaluate their effectiveness against this pathogen. The present work is focused on revealing the microbial communities of fermented rice water and to characterize the isolates for their probiotic efficiency along with its antagonistic activity against H. pylori. Three natural inhabitants of fermented rice water were isolated and characterized morphologically and biochemically and were identified using 16s rRNA sequencing. The isolates were further tested for their probiotic efficiency and their antagonistic activity against H. pylori isolated from the gastric endoscopic ulcer samples. The present study highlights Enterococcus hirae as a probiotic strain with potent anti-H. pylori activity.