6 results for “Maintain Microbial Growth”

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Research ArticleOpen accessIn the keywordsCellulolytic Enzymes Production by Solid State Culture Using Pecan Nut Shell as Substrate and SupportMiguel A. Medina-Morales, José L. Martínez-Hernández, Heliodoro de la Garza, Cristóbal Noé AguilarProblem Statement: Great interest in the use of lignocellulosic biomass is increasing in order to diminish the accumulation of residues, such as pecan nut shells. One of the alternatives is the fungal degradation of these residues. Approach: The capacity of Trichoderma (coded as T1, T2 and T3) strains to produce cellulase and xylonite was evaluated. Results: Pecan nut shell fibers … …American Journal of Agricultural and Biological Sciences, Vol. 6, Issue 2 · 6 Jun 2011 · 8,023 accessesView PDF Cite

Research ArticleOpen accessIn the abstractMicrobiological Analysis of Tilapia Fillet Stored Under Refrigerated ConditionsItzel Yashita Prado-Toledo, Katia Nayely Ramos-Santoyo, Martha Lorena Guzmán-Robles, Alejandro De Jesús Cortés-SánchezFish is a food susceptible to deterioration and contamination by microorganisms through the food chain, affecting its quality and safety. Fish is subjected to various processing and preservation methods in order to maintain availability, quality and safety for a longer time. The objective of the study was the microbiological analysis of tilapia fillets in refrigeration for 12 days. The tilapia … …OnLine Journal of Biological Sciences, Vol. 22, Issue 1 · 10 Mar 2022 · 5,945 accessesView PDF Cite

Research ArticleOpen accessIn the abstractCharacterization of Fungal Communities in Limed and Unlimed Lands Contaminated with Metals: Phospholipid Fatty Acid (PLFA) Analysis and Soil RespirationKassandre Goupil, Kabwe K. Nkongolo, Sabah NasserullaNorthern Ontario (Canada) especially the Greater Sudbury region is highly known for its nickel, copper and other metal deposits. The mining, roasting and smelting of these elements have caused disastrous effects on the vegetation and overall environment. Dolomitic lime which contains calcium and magnesium carbonate was applied to soils from 1980 to 1995 at different locations across Northern Ontario. The … …American Journal of Biochemistry and Biotechnology, Vol. 11, Issue 2 · 26 May 2015 · 8,094 accessesView PDF Cite

Research ArticleOpen accessIn the abstractMeat Spoilage Mechanisms and Preservation Techniques: A Critical ReviewD. Dave, Abdel E. GhalyProblem statement: Extremely perishable meat provides favorable growth condition for various microorganisms. Meat is also very much susceptible to spoilage due to chemical and enzymatic activities. The breakdown of fat, protein and carbohydrates of meat results in the development of off-odors, off-flavor and slim formation which make the meat objectionable for human consumption. It is, therefore, necessary to control meat … …American Journal of Agricultural and Biological Sciences, Vol. 6, Issue 4 · 2 Nov 2011 · 54,798 accessesView PDF Cite

Research ArticleOpen accessIn the abstractCondoms-As Sources of Extracellular Enzyme Producing MicrobesMadhusmita Mishra, Poulomi Nandy, Sarvani Debsarma et al.Problem statement: Condoms are widely used birth control measures which are made of natural latex or synthetic materials like polyurethane or polyisoprene as matrix with lubricants added to make them ready to use commodities. Absence of sterilization method along with presence of lubricant like petroleum jelly (that are applied on the outer surface), prompted the investigators to look for microbes … …Current Research in Microbiology, Vol. 1, Issue 2 · 31 May 2011 · 8,985 accessesView PDF Cite

Research ArticleOpen accessIn the abstractFish Spoilage Mechanisms and Preservation Techniques: ReviewA. E. Ghaly, D. Dave, S. Budge, M. S. BrooksProblem statement: Spoilage of food products is due to chemical, enzymatic or microbial activities One-fourth of the world’s food supply and 30% of landed fish are lost through microbial activity alone. With the ever growing world population and the need to store and transport the food from one place to another where it is needed, food preservation becomes necessary in … …American Journal of Applied Sciences, Vol. 7, Issue 7 · 31 Jul 2010 · 59,795 accessesView PDF Cite