ISSN 2736-1756
Research Article
Advanced Journal of Microbiology Research Vol. 2011
Available online at http://internationalscholarsjournals.org/journal/ajmr
© 2011 International Scholars Journals
Full Length Research Paper
First qualitative survey of filamentous fungi in Dal Lake, Kashmir
Suhaib A. Bandh1*, Azra N. Kamili1, Bashir A. Ganai2, Samira Saleem1, Bashir A. Lone1 and Humera Nissa1
1Centre of Research for Development, University of Kashmir Srinagar-190006, India.
2Department of Biochemistry, University of Kashmir Srinagar-190006, India.
Accepted 12 July, 2011
Abstract
Filamentous fungi comprehend a heterogeneous group of heterotrophic microorganisms that act as saprobes or parasites or, less frequently as symbionts living in association with other organisms. Water samples obtained seasonally from April 2010 to March 2011 at sixteen different sites of Dal Lake, Kashmir were serially diluted five folds followed by spread plate technique for the isolation of filamentous fungi, spreading 0.1 ml inoculum from the serial dilution tubes on the Petri dishes containing Rose-Bengal Streptomycin Agar medium. Twenty three (23) species of fungi namely Penicillium caseicolum, P. commune, P. chrysogenum, P. funiculosum, P. lilacinum, P. olivicolor, P. dimorphosporum, Penicillium sp. I, Penicillium sp. II, Penicillium sp. III, Penicillium sp. IV, Aspergillus flavus, A. fumigatus, A. japonicus, A. niger, A. terreus, A. versicolor, A. wentii, Aspergillus sp. Fusarium sp. Rhizopus sp. Acremonium sp. and Mucor sp. belonging to five genera were recovered from the Lake water samples. Penicillium and Aspergillus were the most dominant genera with a total of 11 and 8 species respectively. The most prevalent species was P. chrysogenum with its occurrence at all sixteen (16) sampling stations and a highest total of seventeen species was recorded at site 16 (Pokhribal Nallah II).
Key words: Filamentous fungi, Dal Lake, serial dilution, qualitative.
Bashir A. Lone and Humera Nissa, Bashir A. Ganai, Suhaib A. Bandh*, Samira Saleem, Azra N. Kamili
Page: 1 - 10
Research Article
Advanced Journal of Microbiology Research Vol. 2011
Available online at http://internationalscholarsjournals.org/journal/ajmr
© 2011 International Scholars Journals
Full Length Research Paper
The surface display of phytase on yeast cell and activity assay of the displayed protein
Shumin Yao*, Jing Huang and Jingli Tan
College of Life Science, Qufu Normal University, Qufu 273165, People’s Republic of China.
Accepted 05 June, 2011
Abstract
Phytase is a new-style enzyme used in animal feed additive. It can increase phosphorus availability, decrease environmental phosphorus pollution and improve the performance of animals. Phytase gene was cloned by reverse transcription-polymerase chain reaction (RT-PCR) using first strand cDNA as template after reverse transcripting Aspergillus niger total RNA. The phyA gene was cloned into plasmid pYD1 which allows regulated expression, secretion and detection of expressed proteins on the surface of Saccharomyces cerevisiae cells using immunofluorescence. The construct was propagated in Escherichia coli DH5α and then was transformed into the yeast strain EBY100. After induction, the phytase activity was measured every 12 h. The results indicated that the activity of the fusion protein reached the highest level after being induced with 2.0% galactose for 48 h. This enzyme had pH optima (pH 7) and its optimum temperature was about 65°C.
Key words: Yeast surface display, Aspergillus niger, phytase.
Shumin Yao*, Jing Huang and Jingli Tan
Page: 1 - 10
Research Article
Advanced Journal of Microbiology Research Vol. 2011
Available online at http://internationalscholarsjournals.org/journal/ajmr
© 2011 International Scholars Journals
Full Length Research Paper
Studies on biodiversity of some mushrooms collected in Lagos State, Nigeria using biotechnological methods
Bankole, P. O.*, and Adekunle, A. A.
Department of Botany, University of Lagos, Akoka, Lagos State.
Accepted 27 July, 2011
Abstract
The biodiversity of mushrooms in Lagos State, Nigeria was studied using modern biotechnological method of DNA sequence analyses. Sixteen mushrooms were collected in Lagos State for 12 months. The mushrooms collected include: Agaricus campestris, Coprinus comatus, Daldinia concetrica, Ganoderma adspersum, Ganoderma applanatum, Ganoderma lucidum, Mycena haematopus, Mycena sp., Pleurotus ostreatus, Pleurotus tuber-regium, Polyporus sp., Polyporus squamosus, Polyporus sulphureus, Trametes versicolor, Xylaria polymorpha, and Xylaria sp. Subsequently, eight different pure mushroom mycelia were isolated using potato dextrose agar medium (PDA) from sterile tissues of A. campestris, C. comatus, G. lucidum, P. ostreatus, P. tuber-regium, P. sulphureus, X. polymorpha, and Xylaria sp. A mycelia spawn of each of the isolated mushrooms was made and kept in duplicates for DNA sequence analyses. The DNA sequence analyses of each of the eight mushroom mycelia pure isolates were carried out. No similarity was observed when a BLAST query of the mushroom DNA sequences was carried out to determine the similarity with the GenBank database previous submissions. The sequences were then submitted to the GenBank database for reference purpose. Comprehensive description given by the GenBank provides a detailed, reliable and accurate identification than visual characteristics and phenotypic properties of the mushrooms.
Key words: Biodiversity, mushroom, deoxyribonucleic acid (DNA) sequence, phylogenetic tree.
A. A., P. O.*, and Adekunle, Bankole
Page: 1 - 10
Research Article
Advanced Journal of Microbiology Research Vol. 2011
Available online at http://internationalscholarsjournals.org/journal/ajmr
© 2011 International Scholars Journals
Full Length Research Paper
Fungi associated with the spoilage of berry and their reaction to electromagnetic field
B. J. Akinyele* and C. O. Akinkunmi
Department of Microbiology, Federal University of Technology, P. M. B. 704, Akure, Nigeria.
Accepted 27 July, 2011
Abstract
Fungi responsible for the spoilage of some berry, namely pawpaw (Carica papaya), sweet orange (Citrus sinensis), banana (Musa acuminata), garden egg (Solanum melongena), lemon (Citrus limoni), and tangelo (Citrus tangelo) with respect to their control using electromagnetic field were investigated. Fungi isolated include the genera of Aspergillus, Penicillium, Rhizopus, Articulospora, Gonatobotryum, Varicosporium, Trichoderma, Blastomyces, Fusarium, Pleurothecium and yeast, Saccharomyces. The fungal isolates were treated by exposure to electromagnetic field strength generated at voltage of 7, 10, and 13 V for periods of 0, 15, 30, 45, and 60 min, respectively. Growth of the fungal isolates was inhibited by the electromagnetic field with the inhibitory effect becoming more pronounced with increase in the field intensity and period of exposure. Apparently, healthy fruits were exposed to the highest electromagnetic field generated (13 V) for maximum time of exposure used (60 min). Proximate and mineral analyses of the treated and untreated fruits revealed that electromagnetic field wave has no negative or adverse effects on the nutrient components of the fruits. Therefore, electromagnetic field wave can be used in controlling spoilage fungi, thereby increasing the shelf life of fruits.
Key words: Berry, electromagnetic field, spoilage, fungi, voltage.
B. J. Akinyele*, C. O. Akinkunmi
Page: 1 - 10
Research Article
Advanced Journal of Microbiology Research Vol. 2011
Available online at http://internationalscholarsjournals.org/journal/ajmr
© 2011 International Scholars Journals
Full Length Research Paper
Polyphenols and antioxidant properties in forced and naturally aged Brazilian beer
Priscila Becker Siqueira1*, Helena Maria André Bolini2 and Gabriela Alves Macedo1
1Departamento de Ciência de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas – SP, Brasil.
2Departamento de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas – SP, Brasil.
Accepted 18 April, 2011
Abstract
Beer is a beverage obtained through alcoholic fermentation of malt wort, usually made of barley, which could be added of other cereals, such as corn, rice or wheat. Its alcoholic content is between 3 and 8%. It can be considered a good source of polyphenols derived both from malt and hop. Due to its antioxidant capacity and low alcoholic content, its able to improve plasma antioxidant activity, reducing the risk of cardiovascular diseases, without the negative effects of high doses of alcohol. Beer is an unstable product that is involved in a series of chemical, physical and sensorial transformations during its shelf life. This study evaluated the oxidative profile of two different types of Brazilian beer submitted to a forced aging process (6 days at 42°C) and natural aging (4 months at room temperature). The applied tests were: total polyphenol content, hydrogen-donating ability (DPPH), reducing power and copper reducing activity. Results showed no changes in total polyphenol content or antioxidant capacity during forced aging. Beers aged naturally showed a decrease in their polyphenol content and antioxidant capacity.
Key words: Beer, polyphenols, antioxidant capacity, aging, storage.
Priscila Becker Siqueira*, Helena Maria André Bolini and Gabriela Alves Macedo
Page: 1 - 10
Research Article
Advanced Journal of Microbiology Research Vol. 2011
Available online at http://internationalscholarsjournals.org/journal/ajmr
© 2011 International Scholars Journals
Full Length Research Paper
Utilization of milk permeate in the manufacture of sports drinks
Hattem H. E1, Elham H. Abouel-Einin1 and Mehanna N. M.2*
1Animal Production Research Institute, Dokki, Giza, Egypt.
2Deparment/Faculty of Agriculture Kafr Elsheikh University, Giza, Egypt.
Accepted 8 April, 2011
Abstract
The purpose of this study was to milk permeate in the manufacture of sports drinks. The milk permeate contained 6.1% total solids, 4.2% lactose and 0.54% ash. The permeate was treated through several processes, heat fermentation and clarification. Strawberry and mango homogenates were prepared and stored at -20°C until use. Fruit beverages were prepared using the pretreated permeate and fruit homogenates at ratio of 3:1 (v/w). Sports drinks were chemically analyzed and organoleptically evaluated fresh and every 5 days until 15 days of storage in refrigerator. The results revealed that milk permeate was a good source the essential electrolytes such as calcium, potassium, sodium, magnesium and phosphorus which may be taken as sports drinks after normal or vigorous exercise to replace these ions. Using strawberry or mango greatly increased calcium, potassium, sodium, magnesium and phosphorus content in the prepared drink. Mango was a better source for potassium and magnesium compared to strawberry, whereas strawberry was a better source with respect to calcium and phosphorus. Sensory evaluation indicated that the two sports drinks with fruits were more acceptable than the plain control.
Key words: Milk permeate, mango, strawberry, sports drinks.
Elham H. Abouel-Einin and Mehanna N. M*, Hattem H. E
Page: 1 - 10