Cellulolytic enzymes on lignocellulosic substrates in solid state fermentation by <Emphasis Type="Italic">Aspergillus niger</Emphasis>

The production of cellulolytic enzymes by Aspergillus niger on lignocellulosic substrates groundnut fodder, wheat bran, rice bran and sawdust in solid state fermentation in a laboratory scale was compared. Czapek Dox liquid broth amended with cellulose (0.5%) was used to moisten lignocellulosic solid supports for cultivation of Aspergillus niger. The production of filter paperase, carboxymethyl cellulase and -glucosidase were monitored at daily intervals for 5 days. The peak production of the enzymes occurred within 3 days of incubation. Among solid supports used in the study, wheat bran was the best solid matrix followed by groundnut fodder in production of cellulolytic enzymes in solid state fermentation. Groundnut fodder supported significant production of FPase (2.09 FPU/g), CMCase (1.36 U/g) and -glucosidase activity (0.0117 U/g) in solid state fermentation. Considerable secretion of protein (5.10 mg/g) on groundnut fodder at peak time interval 1st day of incubation was recorded.     

Effect of heat treatment on the antimicrobial properties of tef dough, injera, kocho and aradisame and the fate of selected pathogens

A known population from each of a 24h culture of Bacillus cereus, Pseudomonas aeruginosa, Salmonella spp., Shigella spp., Klebsiella spp. and Staphylococcus aureus was inoculated into tef flour–water/kocho–water mixtures in screw-capped flasks and allowed to ferment for 30h at room temperature (18–21°C). The flasks were then heat-treated. Cultures of the test bacteria were inoculated into tubes containing graded volumes of 30-h-fermented tef dough/kocho extracts which had been heat-treated at 45, 61 and 80°C in assay broth containing aqueous extracts from injera and aradisame. They were incubated for 24h at 32°C and optical densities determined. Populations of the major indigenous bacteria, yeasts and moulds in fermented tef dough (30h), kocho samples, injera and aradisame were determined from other control portions of the same samples. Higher temperature (80°C) heat-treatment promoted the inhibitory potential of extracts from doughs of both foods as compared with lower temperature heat-treatments (45 and 61°C). Asporogenous test bacteria were affected more than the spore-formers. Better efficacy of extracts from injera and aradisame suggested improved antimicrobial properties of the baked products than in doughs. Heat of baking inactivated all vegetative cells although spores of B.cereus, the yeasts and moulds survived the heat (100°C) applied for 5min. The c.f.u./g of food for B. cereus was below the disease-causing level (0.5×101 and 1.5×103, in injera and aradisame, respectively). Actual baking temperatures in homes are higher than the ones used here; if post-baking contamination is minimized or prevented, the products would be microbiologically safe with respect to the asporogenous pathogens when served fresh. Further studies on aflatoxins and improved storage conditions for kocho are recommended.     

蜡蚧轮枝菌固体发酵基质的筛选与组分优化研究

对昆虫病原真菌一蜡蚧轮枝菌菌株Tri—BA81进行5种单一基质和4种合基质固体发酵,初筛出谷子单一基质和谷子＋麦麸＋磷酸盐组合基质为最佳发酵基质,后者的产孢量是前者的3倍多。选取谷子、麦麸、磷酸盐和稻壳为4个组分因子,每个因子分别设有不同质量比例的3个水平,按正交设计（L94^3）进行优化组合筛选研究。结果表明,产孢量最高的正交组合为5号配方,分生孢子产量达1．68×10^10个／g。     

Modeling the effects of assimilable nitrogen and temperature on fermentation kinetics in enological conditions

We propose a dynamic model of alcoholic fermentation in wine-making conditions. In this model, the speed at which CO(2) is released is related to the effects of the main factors involved in fermentation in wine-making conditions: temperature (which can vary within a predefined range) and nitrogen additions (which must not exceed the maximal authorized level). The resulting model consists of ordinary differential equations including numerous parameters that need to be identified and important interactions between explicative variables. These parameters were identified by uncoupling the effects of variables during specific experiments. The results were validated on another series of experiments in different conditions.     

新疆喀什地区母乳中乳酸菌的多样性分析

【目的】对新疆喀什地区母乳中乳酸菌多样性进行分析。【方法】采用菌落培养、显微镜观察、Repetitive genomic fingerprinting(Rep-PCR)指纹图谱和16S r RNA基因序列分析相结合的方法研究母乳中乳酸菌的菌群分布。【结果】从11份母乳中共分离出乳酸菌193株,利用16S r RNA基因序列同源分析和系统发育树对代表菌株进行了分子鉴定,193株乳酸菌隶属于4个属,分别为Lactobacillus(22株)、Streptococcus(42株)、Lactococcus(40株)、Enterococcus(89株)。其中,Enterococcus所占比例最大,达到46%。【结论】新疆喀什地区母乳中乳酸菌多样性丰富,极具开发潜力,将为开发母乳中的益生菌以及安全可靠的微生态制剂提供理论依据。     

Optimization of a new heteropolysaccharide production by a native isolate of Leuconostoc sp. CFR-2181

Aim:  This work is aimed at optimizing the production of a new heteropolysaccharide (HePS) of Leuconostoc sp. CFR-2181 by standardizing the fermentation conditions in a low cost semi-synthetic medium.
Methods and Results:  Both nutritional and cultural parameters, such as carbon source and its concentration, initial pH of the exopolysaccharide (EPS) medium, fermentation temperature and fermentation period were optimized. Fermentation of the EPS medium (pH 6·7), containing sucrose at 5% (w/v) and 5% (v/v) inoculum, at 25 ° C resulted in maximum production of HePS (18·38 g l⁻¹) by the isolate in 4 h of fermentation.
Conclusions:  The isolate was found to produce good amount of HePS in just 4 h in a low cost semi-synthetic EPS medium.
Significance and Impact of the Study:  This is the first report on rapid production of HePS by any lactic culture, which can significantly reduce the cost of the EPS.     

Protease-conidia relationships of Aspergillus niger grown in solid state fermentation

Protease activity of Aspergillus niger growing on solid substrate correlated well with conidia formation (R: 0.91–0.96) for initial moisture contents of 38–48% (wet basis), initial pH 5.4 and 6 and temperature (29–37 °C ). However, conidia/protease ratio varied with most of these conditions and by NaCl addition indicating only a partial association between them.     

Production of single cell protein using waste capsicum powder produced during capsanthin extraction

Aims: To produce single cell protein (SCP) by using waste capsicum powder produced during capsanthin extraction as a substrate. Methods and results: The extraction [CPM (capsicum powder medium)] from waste capsicum powder was used as culture medium to cultivate four yeast strains. The main composition of CPM was determined. The average concentration of total sugar, total nitrogen and phosphorous of CPM were 16·3, 3·7 g l^?1 and 785·4 mg l^?1, respectively. Four yeast strains were cultured in two CPMs, and the cell mass, protein content of cells and specific growth rate of cells were determined. Addition of corn steep liquor significantly increased the cell mass production. Presence of capsaicin in CPM did not show inhibition of cell growth of yeast tested. Conclusions: CPM contained sufficient nutrients and could be used as a good medium to produce SCP. Candida utilis 1769 was chosen as the biomass producer because of its highest SCP formation (6·8 g l^?1) and higher specific growth rate (0·12 h^?1). The amino acid composition of its protein was well balanced. Significance and Impact of the Study: Utilization of waste capsicum powder can reduce environmental pollution and increase protein supply for animal feed.     

Human milk fractions inhibit the adherence of diffusely adherent Escherichia coli (DAEC) and enteroaggregative E. coli (EAEC) to HeLa cells

Binding to a specific receptor is an essential step for most enteropathogens to initiate an intestinal infection. We analyzed the inhibitory effect of human milk and its protein components on adhesion of two diarrheagenic Escherichia coli strains, diffusely adherent E. coli (DAEC) and enteroaggregative E. coli (EAEC), to HeLa cells. Defatted milk, whey proteins, immunoglobulin and non-immunoglobulin fractions, in concentrations lower than usually found in whole milk, inhibited both DAEC and EAEC adhesion, indicating that human milk components may contribute to the defense of the infants against enteropathogens.