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A high alkaline protease producing bacterial strain was isolated and identified a local soil sample. The organism was gram positive and forms spore during adverse condition in the growth medium. After various tests it was suggested and the features agreed with the description of Bacillus subtilis. It was also identified as B. subtilis with 99.9% identity by API 50 CHB. The enzyme hydrolyses a number of proteins including azocasein which suggests that it is an extracellular alkaline protease. The experimentally determined isoelectric point was 5.1 and the optimal enzyme activity was at 60°C and at pH 8.5. The esterase preferentially hydrolyzed short-chain fatty acids. Native enzyme preparations typically showed a Michaelis constant (Km) and Vmax of 0.40mM and 12,200 U mg)-1, respectively. This microbial enzyme was partially purified by ammonium sulfate fractionation, dialysis, DEAE cellulose chromatography and electrophoretic analysis. Enzyme purity was tested by SDS-PAGE. Quantitative estimation has shown that 40mL of culture supernatant could dehair 2×1 cm of leather completely in 9 hours. In future the tanneries will use a combination of chemical and enzymatic processes. In practical applications, protease is a useful enzyme for promoting the hydrolysis of proteins and showing significant industrial applications.
Microbial Production Of Alkaline Proteases And Evaluation Of Its Performances...
Microbial Production Of Alkaline Proteases And Evaluation Of Its Performances...
Shafkat Shamim Rahman
Abstract Twenty bacterial strains were isolated on selective milk agar plates (pH 9.0) from tannery solid waste on the basis of different colony morphology. These strains exhibited variable haloalkaline protease activity and were tolerant to different concentration of both chromate (350-1450 μg/ml) and NaCl (2-9%). Those having clearance zone greater than 20.0 mm were considered as significant isolate. Out of twenty, nine strains were interestingly tolerant to high concentration of Cr(VI) (850-1450 mg/l) and NaCl (6.5-9%) and exhibited vibrant clear zone diameter between 21-35 mm. All these isolates in this study were capable of reducing Cr(VI) aerobically and the reduction values ranged between 50.0-76.0% after 16-20 h of growth. Further, significant haloalkaline protease production was observed in these bacteria within 24 h under wide temperature (25-45°C) and pH (8.0-10.5) range. The potential of these strains to produce protease at higher rate in the presence of wheat bran as a cheap carbon source and yeast extract or beef extract as a nitrogen source makes them a potential candidate for industrial applications and removal of Cr(VI) and proteinaceous waste simultaneously from industrial waste of alkaline nature. Key words: Tannery waste, chromate resistant, bacteria, haloalkaline, protease
Isolation and screening of haloalkaline protease producing bacteria from tann...
Isolation and screening of haloalkaline protease producing bacteria from tann...
eSAT Journals
Alkaline Protease - One of the class of protease enzyme. An extracellular enzyme. Performs proteolysis, that is, protein catabolism by hydrolysis of the peptide bonds. Active at alkaline pH 8 to 12 and at temperature 30⁰-80⁰C. Molecular weight is about 20,000 to 45,000 Dalton. The structure is determined by X-ray crystallography. EC (Enzyme Commission) Number: 3.4.21–24.99 In 1971, Japanese scientist Koki Horikoshi first reported the production of alkaline protease from bacteria.
Alkaline protease
Alkaline protease
Effat Jahan Tamanna
MRS agar was used for the isolation of Lactobacillus strain. This strain was recognized through biochemical tests and 16S rRNA ribotyping, as Lactobacillus pentosus. Its antibacterial effects were detected by utilizing cell free supernatant (CFS). Escherichia coli, Bacillus subtilis and Staphylococcus aureus were used as test strains. CFS showed antimicrobial activity against the test strains. CFS was treated with proteinases for the confirmation of loss of antimicrobial activity. Loss of antimicrobial activity on exposure to proteinases indicated the presence of bacteriocin in CFS. CFS was also studied for its antimicrobial effect at different temperatures and pH. Optimum antimicrobial effect was recorded at pH 7 and at temperature 45°C. The current study indicates the antimicrobial activity of strain of L. pentosus against E. coli, B. subtilis and S. aureus.
Optimizing The Bacteriocin Production In Strain Of Lactobacillus pentosus Iso...
Optimizing The Bacteriocin Production In Strain Of Lactobacillus pentosus Iso...
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Proteases are protein-degrading enzymes that catalyses hydrolytic reaction in which protein molecules are degraded into peptides and amino acids. Thermostable alkaline proteases are of particular great interest for industrial application because they are stable and active at temperature above 60-70˚C. Thermophiles are found in wide array of environment such as mushroom compost material, nest, hay, wood chips, grains, soil, manure, coal mines etc. Alkaline proteases are most important industrial enzymes and they occupy about 60% of total enzyme market. From the soil samples, eight different fungal species were isolated through soil dilution plate method. In the present study, two fungi Aspergillus nidulans and Aspergillus glaucus from mushroom compost and two fungi Aspergillus terrus, and Aspergillus fumigates from cow manure, showing alkaline protease activity, were isolated. The zones of clearance were observed in Aspergillus nidulans, Aspergillus glaucus, Aspergillus terrus, and Aspergillus fumigatus species of fungi isolated from cow manure and mushroom compost. The best enzyme production was observed in Aspergillus terrus (1.005 ± 0.057 IU/mg protein) obtained from cow manure and the minimum enzyme activity was observed with Aspergillus glaucus (0.278 ± 0.026 IU/mg protein). However, more studies are required to assess the potential of Aspergillus nidulans, Aspergillus glaucus, Aspergillus terrus, and Aspergillus fumigatus species. Key-words- Alkaline protease, Thermophiles, Zone of clearance, Trichloroacetic acid
Isolation, identification and screening of alkaline protease from thermophili...
Isolation, identification and screening of alkaline protease from thermophili...
SSR Institute of International Journal of Life Sciences
Probiotics are live microorganisms which when administered in appropriate amount gives health benefit on the host. In the current study raw goat milk obtained from Belapur village (Belapur, Navi Mumbai, Pin-400614, Maharashtra, India) was the source of isolated lactic acid bacteria. Out of 118 screened isolates, only one isolate i.e. RL 76 showed antimicrobial activity upon primary screening. Optimization of the isolate was carried out to check its bacteriocin producing potential. Isolate grew well at 370C and pH 7. Isolate RL 76 tolerated 2% of bile salt and showed no haemolytic activity. Upon morphological and biochemical tests, the isolate RL76 was identified as Lactobacillus casei. The extracted cell free supernatant was partially purified by ammonium sulphate precipitation. Partially purified cell free supernatant showed antibacterial activity against Staphylococcus aureus, Streptococcus fecalis, Klebsiella pneumonia, Pseudomonas aeruginosa, Salmonella typhi and Escherichia coli. The study indicates potential of the isolate as a good probiotic species.
Isolation studies of Bacteriocin producing Lactic Acid Bacteria from raw goat...
Isolation studies of Bacteriocin producing Lactic Acid Bacteria from raw goat...
Premier Publishers
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A high alkaline protease producing bacterial strain was isolated and identified a local soil sample. The organism was gram positive and forms spore during adverse condition in the growth medium. After various tests it was suggested and the features agreed with the description of Bacillus subtilis. It was also identified as B. subtilis with 99.9% identity by API 50 CHB. The enzyme hydrolyses a number of proteins including azocasein which suggests that it is an extracellular alkaline protease. The experimentally determined isoelectric point was 5.1 and the optimal enzyme activity was at 60°C and at pH 8.5. The esterase preferentially hydrolyzed short-chain fatty acids. Native enzyme preparations typically showed a Michaelis constant (Km) and Vmax of 0.40mM and 12,200 U mg)-1, respectively. This microbial enzyme was partially purified by ammonium sulfate fractionation, dialysis, DEAE cellulose chromatography and electrophoretic analysis. Enzyme purity was tested by SDS-PAGE. Quantitative estimation has shown that 40mL of culture supernatant could dehair 2×1 cm of leather completely in 9 hours. In future the tanneries will use a combination of chemical and enzymatic processes. In practical applications, protease is a useful enzyme for promoting the hydrolysis of proteins and showing significant industrial applications.
Microbial Production Of Alkaline Proteases And Evaluation Of Its Performances...
Microbial Production Of Alkaline Proteases And Evaluation Of Its Performances...
Shafkat Shamim Rahman
Abstract Twenty bacterial strains were isolated on selective milk agar plates (pH 9.0) from tannery solid waste on the basis of different colony morphology. These strains exhibited variable haloalkaline protease activity and were tolerant to different concentration of both chromate (350-1450 μg/ml) and NaCl (2-9%). Those having clearance zone greater than 20.0 mm were considered as significant isolate. Out of twenty, nine strains were interestingly tolerant to high concentration of Cr(VI) (850-1450 mg/l) and NaCl (6.5-9%) and exhibited vibrant clear zone diameter between 21-35 mm. All these isolates in this study were capable of reducing Cr(VI) aerobically and the reduction values ranged between 50.0-76.0% after 16-20 h of growth. Further, significant haloalkaline protease production was observed in these bacteria within 24 h under wide temperature (25-45°C) and pH (8.0-10.5) range. The potential of these strains to produce protease at higher rate in the presence of wheat bran as a cheap carbon source and yeast extract or beef extract as a nitrogen source makes them a potential candidate for industrial applications and removal of Cr(VI) and proteinaceous waste simultaneously from industrial waste of alkaline nature. Key words: Tannery waste, chromate resistant, bacteria, haloalkaline, protease
Isolation and screening of haloalkaline protease producing bacteria from tann...
Isolation and screening of haloalkaline protease producing bacteria from tann...
eSAT Journals
Alkaline Protease - One of the class of protease enzyme. An extracellular enzyme. Performs proteolysis, that is, protein catabolism by hydrolysis of the peptide bonds. Active at alkaline pH 8 to 12 and at temperature 30⁰-80⁰C. Molecular weight is about 20,000 to 45,000 Dalton. The structure is determined by X-ray crystallography. EC (Enzyme Commission) Number: 3.4.21–24.99 In 1971, Japanese scientist Koki Horikoshi first reported the production of alkaline protease from bacteria.
Alkaline protease
Alkaline protease
Effat Jahan Tamanna
MRS agar was used for the isolation of Lactobacillus strain. This strain was recognized through biochemical tests and 16S rRNA ribotyping, as Lactobacillus pentosus. Its antibacterial effects were detected by utilizing cell free supernatant (CFS). Escherichia coli, Bacillus subtilis and Staphylococcus aureus were used as test strains. CFS showed antimicrobial activity against the test strains. CFS was treated with proteinases for the confirmation of loss of antimicrobial activity. Loss of antimicrobial activity on exposure to proteinases indicated the presence of bacteriocin in CFS. CFS was also studied for its antimicrobial effect at different temperatures and pH. Optimum antimicrobial effect was recorded at pH 7 and at temperature 45°C. The current study indicates the antimicrobial activity of strain of L. pentosus against E. coli, B. subtilis and S. aureus.
Optimizing The Bacteriocin Production In Strain Of Lactobacillus pentosus Iso...
Optimizing The Bacteriocin Production In Strain Of Lactobacillus pentosus Iso...
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Proteases are protein-degrading enzymes that catalyses hydrolytic reaction in which protein molecules are degraded into peptides and amino acids. Thermostable alkaline proteases are of particular great interest for industrial application because they are stable and active at temperature above 60-70˚C. Thermophiles are found in wide array of environment such as mushroom compost material, nest, hay, wood chips, grains, soil, manure, coal mines etc. Alkaline proteases are most important industrial enzymes and they occupy about 60% of total enzyme market. From the soil samples, eight different fungal species were isolated through soil dilution plate method. In the present study, two fungi Aspergillus nidulans and Aspergillus glaucus from mushroom compost and two fungi Aspergillus terrus, and Aspergillus fumigates from cow manure, showing alkaline protease activity, were isolated. The zones of clearance were observed in Aspergillus nidulans, Aspergillus glaucus, Aspergillus terrus, and Aspergillus fumigatus species of fungi isolated from cow manure and mushroom compost. The best enzyme production was observed in Aspergillus terrus (1.005 ± 0.057 IU/mg protein) obtained from cow manure and the minimum enzyme activity was observed with Aspergillus glaucus (0.278 ± 0.026 IU/mg protein). However, more studies are required to assess the potential of Aspergillus nidulans, Aspergillus glaucus, Aspergillus terrus, and Aspergillus fumigatus species. Key-words- Alkaline protease, Thermophiles, Zone of clearance, Trichloroacetic acid
Isolation, identification and screening of alkaline protease from thermophili...
Isolation, identification and screening of alkaline protease from thermophili...
SSR Institute of International Journal of Life Sciences
Probiotics are live microorganisms which when administered in appropriate amount gives health benefit on the host. In the current study raw goat milk obtained from Belapur village (Belapur, Navi Mumbai, Pin-400614, Maharashtra, India) was the source of isolated lactic acid bacteria. Out of 118 screened isolates, only one isolate i.e. RL 76 showed antimicrobial activity upon primary screening. Optimization of the isolate was carried out to check its bacteriocin producing potential. Isolate grew well at 370C and pH 7. Isolate RL 76 tolerated 2% of bile salt and showed no haemolytic activity. Upon morphological and biochemical tests, the isolate RL76 was identified as Lactobacillus casei. The extracted cell free supernatant was partially purified by ammonium sulphate precipitation. Partially purified cell free supernatant showed antibacterial activity against Staphylococcus aureus, Streptococcus fecalis, Klebsiella pneumonia, Pseudomonas aeruginosa, Salmonella typhi and Escherichia coli. The study indicates potential of the isolate as a good probiotic species.
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In the present investigation partially purified alkaline protease from Aspergillus sp. As#6 and As#7 strains were entrapped in calcium alginate beads and characterized using casein as a substrate. Temperature and pH maxima of protease from As#6 strain showed no changes before and after immobilization and remained stable at 450C and pH 9, respectively. However km value was slightly shifted from 4.5mg/ml to 5 mg/ml. Proteases from As#7 strain showed shifting in pH optima to a more alkaline range (10.0) as compared with free enzyme (9.0). Optimum temperature for protease from As#7 strain showed changes after immobilization and shifted from 650C to 850C. However there was no significant effect on Km value but Vmax of immobilized protease from As#7 strain was also shifted from 200U/ml to 370U/ml. Immobilized protease from As#6 strain was reused for 3 cycles with 22% loss in its activity whereas immobilize protease from As#7 strain was reused for 3 cycles with 17% loss in its activity. Protease from As#7 strain has a higher affinity for the substrate and higher proteolysis activity than protease from As#6 strain. The present work concludes that Aspergillus As#7 strain may be a good source of industrial protease
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The present study is about the anti-microbial activity of the bacteriocin producing lactobacilli and optimization of bacteriocin production. Bacteriocin was extracted by solvent extraction with chloroform and the antimicrobial activity was tested against 5 different pathogens by agar spotting method. Optimization of bacteriocin production was done for 4 different parameters such as pH, Temperature, Carbon source and Nitrogen source and the anti-microbial activity was tested against the following 5 different pathogens and the results were observed and diameter of the zone of inhibition was measured and tabulated. From the results of the study it was found that bacteriocin produced from lactobacilli has good antimicrobial activity.The present study is about the anti-microbial activity of the bacteriocin producing lactobacilli and optimization of bacteriocin production. Bacteriocin was extracted by solvent extraction with chloroform and the antimicrobial activity was tested against 5 different pathogens by agar spotting method. Optimization of bacteriocin production was done for 4 different parameters such as pH, Temperature, Carbon source and Nitrogen source and the anti-microbial activity was tested against the following 5 different pathogens and the results were observed and diameter of the zone of inhibition was measured and tabulated. From the results of the study it was found that bacteriocin produced from lactobacilli has good antimicrobial activity.
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The current studies were aimed at to investigate role of pH, dissolved oxygen for production protease in bioreactor by alkalophilic bacterium and application of saw dust for its purification. The production of proteolytic enzyme by Bacillus subtilis IC-5 started as pH of medium falls to 9 and reached to maximum at pH 7 i.e., 4400 Uml-1 . Likewise dissolved oxygen decreased in the medium as the protease production progresses. Saw dust was successively utilized for partial purification of protease. The partial purification of protease increased the specific activity to5.3 fold. The optimum pH and temperature for purified activity was 11 and 700C, respectively. The purified enzyme was stable up to pH 12 and 80oC.
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In the present investigation partially purified alkaline protease from Aspergillus sp. As#6 and As#7 strains were entrapped in calcium alginate beads and characterized using casein as a substrate. Temperature and pH maxima of protease from As#6 strain showed no changes before and after immobilization and remained stable at 450C and pH 9, respectively. However km value was slightly shifted from 4.5mg/ml to 5 mg/ml. Proteases from As#7 strain showed shifting in pH optima to a more alkaline range (10.0) as compared with free enzyme (9.0). Optimum temperature for protease from As#7 strain showed changes after immobilization and shifted from 650C to 850C. However there was no significant effect on Km value but Vmax of immobilized protease from As#7 strain was also shifted from 200U/ml to 370U/ml. Immobilized protease from As#6 strain was reused for 3 cycles with 22% loss in its activity whereas immobilize protease from As#7 strain was reused for 3 cycles with 17% loss in its activity. Protease from As#7 strain has a higher affinity for the substrate and higher proteolysis activity than protease from As#6 strain. The present work concludes that Aspergillus As#7 strain may be a good source of industrial protease
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If you\'ve ever had a hard time understanding your banker, check this out
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Sundsvall42 19 okt mjuka sidorna av projekt
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Mongara AB
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Social Computing in your organization using SharePoint: challenges and benefits
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Hi there, I have done a Presentation on control of Microbes in Food. Hope this will help for your studies and for project reference
Control of microbes in foods
Control of microbes in foods
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Partial purification and characterization of extracellular protease from pedi...
Partial purification and characterization of extracellular protease from pedi...
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International peer-reviewed academic journals call for papers, http://www.iiste.org
Tenderization of camel meat by using fresh ginger (zingiber officinale) extract
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Microbial enzymes have shown tremendous potential for different applications. Over the years due to their remarkable features enzymes have occupied the centre stage of all the biochemical and industrial processes. Pectinases are a group of enzymes responsible for the hydrolysis of pectic materials found in plants and are important industrial enzymes. In the present study, pectinase is produced from Bacillus sp. that was isolated from vegetable waste dump soil samples. A total of five isolates showed pectinase production and designated as PPB1 to PPB5. The screened isolates were used as a source of pectinase production using cassava waste as a substrate. Isolate PPB5 showed maximum enzyme activity of 0.641 IU/ml. Pectinase activity was optimized for various parameters like incubation time, temperature, pH, different carbon and nitrogen sources. Enzyme activity was observed maximum at 96 hr of incubation, 35°C temperature and at pH 6. The best carbon was found to be glucose. Among organic and inorganic nitrogen sources yeast extract and ammonium nitrate was founded to be better than other nitrogen sources. Among the five isolates, the isolate PPB5 showed maximum activity at all optimum conditions. This isolate is best producer and can be used in future for further pectinase production.
PRODUCTION AND OPTIMIZATION OF PECTINASE BY BACILLUS SP. ISOLATED FROM VEGETA...
PRODUCTION AND OPTIMIZATION OF PECTINASE BY BACILLUS SP. ISOLATED FROM VEGETA...
SUS GROUP OF INSTITUTIONS
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Bacteriology ppt
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This study was conducted to study the effects of supplementation alfalfa silage with orange pulp and difference of Lactobacillus buchneri on in vitro dry matter digestibility and gas production. wilted alfalfa with no additive (control), wilted Alfalfa and orange pulp (1750 g wilted Alfalfa mixed with 750 g fresh orange pulp) treated with LAB for final application rates of 0, 2.5, 5 and 7.5 g LAB inoculant/ton of wilted alfalfa and orange pulp (LAB0, LAB1, LAB2, LAB3, respectively). Alfalfa hay harvested at flowering stage and after 24 hours wilted and mixed orange pomace with ratio of 2100 g and 760 g, respectively, and was ensiled for 90 days. The data were analyzed in a completely randomized design with three replications. After 24 h incubation, treatments AO (alfalfa + orange pulp) and CON (without additive) had the highest and lowest in vitro gas production (p<0.05) and adding orange pulp and molasses increased gas production. Adding inoculant decreased in vitro DM digestibility. Results showed that ensiling alfalfa with orange pulp and molasses can improved silage quality and increased gas production and in vitro DM digestibility.
Effects of Adding Different Levels of Lactobacillus Inoculant to Alfalfa Sila...
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Journal of Agriculture and Crops
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
E45012938
E45012938
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Antibacterial potential of probiotics. Thesis defense presentation
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Saneea Imran
Due to ban on use of antibiotics, introduction of probiotics/ prebiotics /synbiotic (combination of pro-prebiotic) / organic acids in poultry nutrition as replacement for antibiotics.
Presentation for first doctoral seminar on Advances in poultry nutrition.pptx
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PallaviMali14
Dairy products, especially milk is highly perishable as it contains ample nutrition and high in moisture content for the microorganism to grow and multiply. 1.Pulsed electric Field (PEF) 2.High Pressure Processing (HPP) 3.Ultrasound (US) 4.Plasma and low plasma Technology (PT) To Read More : https://bit.ly/2UX13af
Impact of non-processing technology in dairy products for microbial safety | ...
Impact of non-processing technology in dairy products for microbial safety | ...
FoodresearchLab
Over view on Bio Preservation-Fermentation-Bacteriocins-Mechanism-Classification-Future scope-Research focus
Bio preservation of Meat and Meat products
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Caesalpinia sappan L (Sappanwood) contains antibacterial compounds and antioxidants that inhibit the growth of microbes. This study aimed to investigatethe microbiological and physicochemical qualities of pasteurized milk supplemented with 0, 2, 4, 6 and 8% (w/v) sappan wood extract. Data were analyzed using a completely randomized design factorial followed by the Duncan’s new multiple range test. Preliminary analysis showed that sappan wood extract contained 44.66 ± 0.09 mg/100g phenols, 0.18 ± 0.01 mg/100mg flavonoids, 46.42 ± 0.23 mg/100g tannins, and antioxidant activity at 85.82 ± 0.25%. The addition of sappan wood extract significantly increased the antioxidant activity (P<0.05) of pasteurized milk during storage. Pasteurized milk supplemented with sappan wood extract had a lower total bacterial count (P<0.05) than that of unsupplemented pasteurized milk, and supplemented milk showed strong antibacterial activities against Escherichia coli, Shigella flexneri, Salmonella thypimurium, Staphylococcus aureus, and Listeria monocytogenes.The addition of sappan wood slightly increased the protein content but did not affect pH, and viscosity. It is concluded that the addition of sappan wood extract increased the microbiological quality and maintained the physicochemical quality of pasteurized milk, thus extending the product’s shelf-life.
Microbiological and physicochemical quality of pasteurized milk supplemented ...
Microbiological and physicochemical quality of pasteurized milk supplemented ...
UniversitasGadjahMada
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Organic acids in broilers clinical trials
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Conceição et al, 2006. orpotrin a novel vasoconstrictor peptide from the veno...
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pryloock
International Journal of Pharmaceutical Science Invention (IJPSI) is an international journal intended for professionals and researchers in all fields of Pahrmaceutical Science. IJPSI publishes research articles and reviews within the whole field Pharmacy and Pharmaceutical Science, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
International Journal of Pharmaceutical Science Invention (IJPSI)
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inventionjournals
Effects of Pre and Post Marination Aging on Quality of Meat http://dx.doi.org/10.21276/SSR-IIJLS 2019.5.1.10
Effects_Pre_Post_Marination_Aging_Quality_Meat.pdf
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Tenderization of camel meat by using fresh ginger (zingiber officinale) extract
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1.
STUDY OF THE
CITREX ® MOLECULE AS A PROPHYLACTIC INHIBITOR/BACTERICIDAL AGENT OF MEAT FOR SAUSAGE-TYPE PRODUCT MANUFACTURING
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5.
Coliforms
6.
E. coli
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Total mesophyllic
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