Starter culture for the production of ‘soyiru’

Bacillus subtilis or licheniformis facilitated production of soyiru with the best results being given by using both together. Fermentation employing Streptococcus enterococcus was unsuccessful.H.A. Suberu is with the Department of Biological Sciences, Usmanu Danfodiyo University, Sokoto, Nigeria. J.A. Akinyanju is with the Department of Biological Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Nigeria.     

Natural fermentation of soybean (glycine max) with added salt for ‘soy-daddawa’ production

Microbial growth, pH and titratable acidity decreased with increasing NaCl concentration during the fermentation of soybeans. NaCl at 1% (w/w) in the fermenting mash improved the organoleptic quality of soy-daddawa.The author is with the Department of Microbiology, Obafemi Awolowo University, lle-lfe, Nigeria.     

Extracellular enzyme activities during cassava fermentation for ‘fufu’ production

Amylase and pectin methyl esterase activities increased rapidly during the early period of the fermentation of cassava for fufu production, attaining their peak activities after 12 and 24h, respectively. Cellulase activity was lower and approximately constant for most of the fermentation period.     

Microbiological characterization of yam fermentation for ‘Elubo’ (yam flour) production

Yams (Dioscorea rotundata) were processed and fermented to the traditional West African dried yam flour Elubo. Yam slices were blanched at 60°C for 10min and then fermented at 30°C for 24h. The microbial population increased with fermentation time during the first 24h of natural fermentation with a fall in the pH from 6.2 to 5.4. The dominant aerobic mesophilic bacteria consisted of Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus delbrueckii and Bacillus subtilis. Significant contributions were also made by Lactococcus lactis, Klebsiella pneumoniae, Citrobacter freundii and the yeasts Pichia burtonii and Candida krusei. Accelerated natural lactic fermentation was achieved by repetitive use of the previous fermentation batch as an inoculum through back-slopping at a rate of 10% (w/v). After three consecutive fermentation cycles, the microflora was dominated by L. plantarum and L. brevis. Fermentation of blanched samples with pure cultures of the isolates showed L. plantarum L. brevis and B. subtilis to be the main species responsible for pH reduction and in changes in the browning levels of the reconstituted flour paste (amala). The typical colour of amala is disliked by many individuals and it seems possible that amala with a lighter colour which will be more acceptable can be produced by fermentation.     

Genetic characterization of a core set of a tropical maize race Tuxpeño for further use in maize improvement

The tropical maize race Tuxpe?o is a well-known race of Mexican dent germplasm which has greatly contributed to the development of tropical and subtropical maize gene pools. In order to investigate how it could be exploited in future maize improvement, a panel of maize germplasm accessions was assembled and characterized using genome-wide Single Nucleotide Polymorphism (SNP) markers. This panel included 321 core accessions of Tuxpe?o race from the International Maize and Wheat Improvement Center (CIMMYT) germplasm bank collection, 94 CIMMYT maize lines (CMLs) and 54 U.S. Germplasm Enhancement of Maize (GEM) lines. The panel also included other diverse sources of reference germplasm: 14 U.S. maize landrace accessions, 4 temperate inbred lines from the U.S. and China, and 11 CIMMYT populations (a total of 498 entries with 795 plants). Clustering analyses (CA) based on Modified Rogers Distance (MRD) clearly partitioned all 498 entries into their corresponding groups. No sub clusters were observed within the Tuxpe?o core set. Various breeding strategies for using the Tuxpe?o core set, based on grouping of the studied germplasm and genetic distance among them, were discussed. In order to facilitate sampling diversity within the Tuxpe?o core, a minicore subset of 64 Tuxpe?o accessions (20% of its usual size) representing the diversity of the core set was developed, using an approach combining phenotypic and molecular data. Untapped diversity represents further use of the Tuxpe?o landrace for maize improvement through the core and/or minicore subset available to the maize community.     

The use of starter cultures to produce ‘Pito’, a Nigerian fermented alcoholic beverage

Pito a traditional Nigerian alcoholic beverage was brewed in the laboratory with pure cultures of Lactobacillus plantarum in combination with Saccharomyces cerevisiae and Pediococcus halophilus in combination with Candida tropicalis isolated from a local brew. The pH, colour, titrable acidity, alcohol content, specific gravity, taste and flavour of Pito produced by this method compared favourably with that produced by the traditional method. The method achieved a reduced fermentation time and an improved production process. It is recommended that Pito be produced with Lactobacillus plantarum in combination with Saccharomyces cerevisiae.     

‘Seed’ production of Porphyra spp. by tissue culture

Differentiation of archeospores was observed from excised tissue of young thalli of various monoecious Porphyra species ( P. tenera, P. yezoensis, P. suborbiculata, P. okamurae) after 4–8 days in culture at temperatures of 20 and 25 °C. Excised tissue from adult thalli did not differentiate into archeospores, but rather regenerated directly into blades and rhizoids of foliose thalli. Tissues from young thalli of two dioecious Porphyra species ( P. dentata and P. pseudolinearis) also regenerated into blades and rhizoids after manipulation of the culture conditions. In addition, 1–2 celled tissue pieces of both monoecious and dioecious species were also seen to develop directly into blades. Polarity of regeneration of blades and rhizoids was observed in these species. These results suggest that ‘seed’ can be obtained through tissue culture instead of using conventional conchocelis culture for commercial nori aquaculture in Japan. This revised version was published online in June 2006 with corrections to the Cover Date.     

Feeding strategies for the enhanced production of α-arbutin in the fed-batch fermentation of Xanthomonas maltophilia BT-112

To develop a cost-effective method for the enhanced production of α-arbutin using Xanthomonas maltophilia BT-112 as a biocatalyst, different fed-batch strategies such as constant feed rate fed-batch, constant hydroquinone (HQ) concentration fed-batch, exponential fed-batch and DO-control pulse fed-batch (DPFB) on α-arbutin production were investigated. The research results indicated that DPFB was an effective method for α-arbutin production. When fermentation with DO-control pulse feeding strategy to feed HQ and yeast extract was applied, the maximum concentrations of α-arbutin and cell dry weight were 61.7 and 4.21 g/L, respectively. The α-arbutin production was 394 % higher than that of the control (batch culture) and the molar conversion yield of α-arbutin reached 94.5 % based on the amount of HQ supplied (240 mM). Therefore, the results in this work provide an efficient and easily controlled method for industrial-scale production of α-arbutin.     

Selective growth of a mutant in continuous culture of Bacillus caldolyticus for production of α-amylase

Summary In a continuous culture of Bacillus caldolyticus strain SP, which requires maltose as an inducer for production of -amylase in batch culture, a predominant mutant strain M1 which produced high amounts of -amylase in the absence of maltose in batch culture, developed. The change of cell population from strain SP to strain M1 in maltose-casitone medium was linear with time in the transient state after the change from batch to continuous culture at a dilution rate of 0.17 h^-1, and was completed in about 11 generations of bacterial growth. The dilution rate effect of continuous culture on -amylase activity was almost the same with both strains SP and M1. The maximum -amylase activity of 380 units/ml was observed at an intermediate dilution rate that was 11.5 times higher than -amylase activity at the end of a batch culture using the same medium. It was deduced that the enhancement of -amylase production in continuous culture was attributed partly to the predominant growth of a mutant strain with higher -amylase productivity.     

Monte Carlo simulations in the isothermal-isobaric ensemble: use of a ‘shell’ particle for simulating polyatomic fluids

The recent reformulation of the isothermal-isobaric ensemble requires the use of a ‘shell’ particle to define uniquely the volume of the system, thereby avoiding the redundant counting of configurations. A previous modification of the Monte Carlo method, in which trial moves are generated and accepted consistent with the correct constant pressure partition function, is extended here to the case of polyatomic fluids. With a ‘shell’ molecule, either the centre of mass of the molecule or the location of any one of the atoms within the molecule can be chosen to define the system volume. Ensemble averages obtained with the use of the shell molecule differ from ensemble averages determined with the old (i.e. no shell particle) Monte Carlo algorithm, specifically for small system sizes, although both sets of averages become equal, as they must, in the thermodynamic limit. Monte Carlo simulations in the constant pressure ensemble for various Lennard-Jones polyatomic fluids, both for pure component and binary mixtures, demonstrate these differences for small systems. For mixtures, Monte Carlo simulations may include attempted identity swaps for the shell molecule, as the choice of which component serves as the shell molecule is arbitrary when periodic boundary conditions are applied.     

On the correct use of ‘data’

Acknowledgement  Thanks are due to Drs. Paul Johnston (P.Johnston@ exeter.ac.uk) and E. William Beese (ebeese@t-online.de) for kindly providing dictionary definitions and for sharing their thoughts about the correct use of ‘data’.     

Selection of transducer material for use with ‘optical’ foot pressure systems

‘Optical’ foot pressure systems, or pedabarographs, use a white plastic or rubber material as the transducer. In the past, materials have been used which are not appropriate for calibrated measurements, particularly in dynamic studies (i.e. walking measurements). We describe a simple method for selecting transducer materials and make comparisons between commonly used materials.     

‘An island of socialism in a capitalist country’: Postsocialist Russian science and the culture of the state

Through a comparison of privatization programs in two physics institutes, this article explores the ways in which scientists in the Siberian science city of Akademgorodok adapted to the low levels of state funding available to them in the 1990s. Scientists transformed structures that were available under socialism into hybrid state-private ventures. Rather than ‘freeing’ Russian science from its former dependence on the state, however, these changes have reconfigured, and in some cases even strengthened, the relationship between state power and the production of knowledge. Seeing ‘the state’ as it is constituted in Russian scientists' discourse challenges Western models of the autonomy of science.     

Continuous production of β-galactosidase in repeated batch culture of Penicillium multicolor with a membrane bioreactor

In crossflow filtration (CFF) of a culture broth of Penicillium multicolor, several types of membranes were tested with respect to permeate flux and the permeability of β-galactosidase, an extracellular enzyme. Membranes with surface pore sizes of 0.5 and 0.08 μm were selected because of the high flux and high β-galactosidase permeability. They were combined with a 3 × 10⁻² m³ fermentor as a system of repeated batch culture with crossflow filtration. With this system, β-galactosidase was continuously produced for 6 d and its productivity was about 3 times higher than that in fed-batch culture.     

Dynamics of the ‘echo’ effect in a phytoplankton system with nitrogen fixation

Consideration of nitrogen fixation adds a positive nonlinear feedback to plankton ecosystem models. We investigate the consequences of this feedback for secondary phytoplankton blooms and the response of phytoplankton dynamics to physical forcing. The dynamics of phytoplankton, Trichodesmium (the nitrogen fixer), and nutrients is modeled with a system of three differential equations. The model includes two types of nonlinear interactions: the competition of phytoplankton and Trichodesmium for light, and the positive feedback resulting from Trichodesmium recycling. A typical simulation of the model in time, with forcing by a varying mixed-layer depth, reveals a clear successional sequence including a secondary or ‘echo’ bloom of the phytoplankton. We explain this sequence of events through the stability analysis of three different steady states of the model. Our analysis shows the existence of a critical biological parameter, the ratio of normalized growth rates, determining the occurrence of ‘echo’ blooms and the specific sequence of events following a physical perturbation. The interplay of positive and negative feedbacks appears essential to the timing and the type of events following such a perturbation.     

The microbiology of ‘kunun-zaki’, a cereal beverage from northern Nigeria,during the fermentation (production) process

Kunun-zaki is a beverage produced by a fermentation process involving the steeping of millet grains and wetmilling. Initially, there is a wide range of microflora but, after steeping, the moulds are eliminated, leaving a 1:1 ratio of Gram-negative bacteria to Gram-positive bacteria. By the end of the fermentation, all Gram-negative bacteria are eliminated and Lactobacillus spp. predominate. Increase in acidity during the process also encourages growth of Saccharomyces cerevisiae. Fermentation for 8 h produces an acceptable product.