Advanced Journal of Microbiology Research

Abstract: Alcohol was produced from cassava flour hydrolysate (CFH) with standard glucose and sucrose solutions used as controls. The conversion efficiency of sugar to alcohol, rate of fermentation and types of alcohol produced were determined. The effects of yeast concentrations (5, 15 and 20%) and fermentation time (24, 48, 72, 96 and 120 h) on yield of alcohol from CFH were also studied. Results showed that the maximum carbon dioxide evolved during fermentation was 8.57 g recorded by CFH. The conversion efficiency of suga…

Abstract: Traditional taxonomy emphasizes the morphological features to characterize a taxon. Sarcoscypha is a genus in Sarcoscyphaceae family which display wide array of morphological variations. The genus is widespread in northern hemisphere and boreal regions, but also occurs in sub tropical areas and in the southern hemisphere. Both macro and micromorphological features including (ascocarp size, colour, shape, exterior surface of the fruit body, asci size, shape, as well as ascospore size, ends and lipid bodies) were use…

Abstract: The antifungal effects of the essential oil from Thymus vulgaris L. and comparison with synthetic thymol on Aspergillus niger growth was studied. The chemical composition of the essential oil of T. vulgaris, the aerial parts of this plant which is grown in a village in Kerman Province at full flowering stage in June 2012 were collected. The sample was cleaned, dried in the shade and hydro distillation method was performed for the extraction of essential oil. The main oil content from the plant of T. vulgaris was 2…

Abstract: This article describes a study undertaken to evaluate the prevalence of dermatophytoses among one hundred and ten children between the ages of 3 to 14 years in rural primary school children of Barkin-Ladi Local Government Area, in association with the family livestock keeping, family hygiene level, environmental conditions of the schools and identify interventions to improve environmental health. Out of the number sampled, 108 (98.2%) were positive for fungal infections and 2 (1.8%) were negative was found to be hi…

Abstract: The action of three technical mashing enzymes (hitempase 2XL, bioglucanase-TX and brewers protease) on yields of extract and free amino nitrogen (FAN) of the worts of mashes of unmalted and malted Madjeru sorghum was modeled and analyzed using the response surface methodology. The analysis showed that increasing amounts of hitempase 2XL considerably increased yields of extract during mashing of unmalted Madjeru sorghum grist. The use of bioglucanase-TX was not indispensable, while Brewers’ protease contributed very…

Abstract: Yeasts and other fungi are prevalent in marine and estuarine ecosystems where they play an important role in the food web. Marine yeasts are unique in performing fermentations under high salt concentrations. The mechanism underlying the high salt tolerance involves the ability to accumulate high concentrations of sodium without becoming intoxicated, and the exclusion of excessive sodium from the cytoplasm. Overall, the yeasts play major roles in fermentation, enzyme technology, pollution control, micro sensors, and…

Abstract: Nutriceutics potential and physicochemical properties of the oil extract from five species of macrofungi which include Ganoderma lucidium, Pleurotus tuberregium, Termytomyces robustus, Schizophyllum commune and Trametes versicolor were investigated using standard chemical and microbiological methods. The oil was extracted using Soxhlet method of extraction. Disc diffusion and agar dilution methods were used to test for the antibacterial and antifungal properties of the samples respectively. The extracted oils were…

Abstract: Boletales is an order of the subclass Phallomycetidae, which comprises of a wide variety of morphological types of macrofungi, including the boletes and earthballs. In this paper, the gasteroid members of the Boletales from Rio Grande do Sul State, in southern Brazil, were revised. Specimens were collected during the years 2006 to 2009, analyzed macro and microscopically and the collections are preserved at the herbarium ICN. The following taxa were recorded: Rhizopogon roseolus (Rhizopogonaceae), Calostoma zanchia…

Abstract: Olive leaf spot or peacock spot, caused by the fungal pathogen Spilocaea oleagina, can cause reduced growth and yield in olive trees (Olea eurapaea). Investigations were carried out during 2007-2010 to measure the prevalence and severity of olive leaf spot in the northern olive growing regions of Iran. The susceptibility of ten cultivars (Amygdalifolia, Blaidy, Koronakei, Mary, Manzanillo, Mission, Rooghany, Valatolina, Wild olive, Zard) to the disease was assessed. Olive scab was found in all study areas and with…

Abstract: The type and strain of yeast used in fermentation has a great influence on the taste and character of beer produced. Apart from brewing, sorghum has been used extensively in food industries. The essence of this study is to investigate the behavior of yeast in a sorghum/barley brew and also to investigate the sensory acceptability of such a combination. The study showed that the assessors were unable to detect if there were differences below a 40/60 blend, sorghum and barley mix respectively, beyond which all the or…

Abstract: The aim of this work was to increase the concentration of substances with anti-mycobacterium activity in culture filtrates obtained from the dematiaceous fungus C10. An experimental design was employed to study the effect of glucose, potato infusion and Senna reticulata infusion. The anti-mycobacterium activity was determined by evaluating the growth of bacteria in culture medium containing “culture filtrate” (the products of the submerged fermentation of the fungus). It was observed that the concentrations of gluc…

Abstract: Illicit brew contaminated with Paraquat, bipridyl non -selective contact herbicide, resulting in an epidemic of paraquat poisoning was investigated in Sri Lanka. It was found that the brewers use to hang the paraquat bottle with the lid pierced over the distilling cocktail. Brewers believe that condensed particles act as a catalyst, increasing the concentration and quality of the distillate. Clinical data, biochemical and histopathological data were used to confirm the poison. In-depth interviews and group discussi…

Abstract: Wine was produced at 1:4 (must: sugar) from coconut (Cocos nucifera) using natural yeast (Recipe A), natural yeast augmented with granulated sugar (Recipe B), natural yeast augmented with Baker’s yeast, granulated sugar (Recipe C), a control consisting of granulated sugar and Baker’s yeast (Recipe D). On fermentation for 120 h, pH values were 4.68±0.191, 4±0.029, 4.08±0.023, 3.65±0.058, temperature values (°C) were 28.75±0.61, 27.75±0.26, 28.25±0.43, 27.5±0.58, specific gravity values were 1.003±0.0006, 1.012±0.001…

Abstract: The present study was carried out to investigate the effect of different thermal treatments on the composition and chemical properties of camel milk. The rennet clotting time of camel milk was also investigated. Camel milk samples were thermal treated at 63, 80 and 90°C for 30 min and 72°C for 15 s, whereas raw milk sample was served as a control. We found that the fat content was not affected by the applied treatments (3.2±0.189%), but the protein contents average ± SD values were found to be 3.2±0.148, 3.4±0.136…

Abstract: This study aims at identifying the diversity and abundance of yeast associated with Egyptian Karish cheese, employing comparison between conventional laboratory techniques and API20 kits techniques in yeast identification. A total of one hundred samples (fifty each) of Egyptian raw and pasteurized Karish cheese milk were randomly collected from farmers and markets in Cairo and Giza Districts. The occurrence of yeast in raw and pasteurized Karish cheese milk were 100 and 38% with a mean value of 7 ± 1.1 l and 1 ± 0…