Bioconservation of iron and enhancement of antioxidant and antibacterial properties of chicken gizzard protein hydrolysate fermented by Pediococcus acidilactici ATTC 8042

2020 ◽  
Author(s):  
Ali Muhammed Moula Ali ◽  
Maria Gullo ◽  
Amit Kumar Rai ◽  
Sri Charan Bindu Bavisetty
Keyword(s):  
Protein Hydrolysate ◽  
Antibacterial Properties ◽  
Pediococcus Acidilactici ◽  
Chicken Gizzard

scholarly journals Efficacy of Liquid Protein Hydrolysate from Chicken Feather by Pseudomonas sp. on the Growth of Cucumis sativus

2020 ◽  
Vol 2 (1) ◽  
pp. 16
Keyword(s):  
Escherichia Coli ◽  
Enzymatic Activity ◽  
Cucumis Sativus ◽  
Protein Hydrolysate ◽  
Antibacterial Properties ◽  
Full Potential ◽  
Pseudomonas Sp ◽  
Chicken Feather ◽  
Chicken Feathers ◽  
High Enzymatic Activity

Keratin, which made up the chicken feather, is difficult to be broken down by the proteolytic enzyme. Annually, millions of tons of chicken feathers are disposed of worldwide as waste without realizing the high protein content in the feather. Due to the presence of keratinase from keratinolytic bacteria, chicken feathers are disposed of together with poultry excreta. Therefore, this study is conducted to study the ability of liquid protein hydrolysate produced by bacteria in poultry excreta to utilize into biofertilizing and biocontrol. Keratinolytic bacteria are identified from poultry excreta by screening. The isolated enzyme was optimized in various conditions such as different pH, temperature, and feather concentration as well as nitrogen and carbon sources. Enzymatic activity increased gradually from 1% to 5% in carbon and nitrogen sources. Liquid protein hydrolysate was used to study the biofertilizing ability on the growth of Cucumis sativus and antibacterial effect on Escherichia coli. Pseudomonas sp. has the capability to degrade the feather on 10th day due to the high enzymatic activity. Pseudomonas sp. shows high enzymatic activity at 37⁰C, pH 8, and feather concentration at 0.5%. The chlorophyll estimation shows a p-value<0.05 after being treated with liquid protein hydrolysate. Liquid protein hydrolysate promoted the growth of Cucumis sativus as well as Pseudomonas sp. The antibacterial properties can also be seen against Escherichia coli. In a nutshell, chicken feather produces liquid protein hydrolysate, which has biofertilizing properties. The full potential of liquid hydrolysate can be understood with further analysis of peptide in protein hydrolysate.

scholarly journals Comparison of Lipase Production by Enterococcus faecium MTCC 5695 and Pediococcus acidilactici MTCC 11361 Using Fish Waste as Substrate: Optimization of Culture Conditions by Response Surface Methodology

2013 ◽  
Vol 2013 ◽  
pp. 1-9 ◽  
Author(s):  
Vrinda Ramakrishnan ◽  
Louella Concepta Goveas ◽  
Bhaskar Narayan ◽  
Prakash M. Halami
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Enterococcus Faecium ◽  
Protein Hydrolysate ◽  
Lipase Production ◽  
Culture Conditions ◽  
Pediococcus Acidilactici ◽  
Fish Waste ◽  
Fermentation Time ◽  
Optimized Conditions

A medium using fish waste as substrate was designed for production of lipase by Enterococcus faecium MTCC 5695 and Pediococcus acidilactici MTCC 11361. Medium components and culture conditions (fish waste protein hydrolysate (FWPH) concentration, fish waste oil (FWO) concentration, pH, temperature, and fermentation time) which affect lipase production were screened using factorial (5 factors ∗ 2 levels) design of which FWPH concentration, FWO concentration, and fermentation time showed significance (). The levels of these factors were optimized further by Box-Behnken design using response surface methodology (RSM). Optimized conditions were found to be 5% v/v FWO, 0.15 mg/mL FWPH and 24 h of fermentation time for MTCC 5695, and 4% v/v FWO, 0.15 mg/mL FWPH and 24 h of fermentation for MTCC 11361, which were further validated. Under optimized conditions, MTCC 5695 and MTCC 11361 showed 3.15- (543.63 to 1715 U/mL) and 2.3- (214.74 to 493 U/mL) fold increase in lipase production, respectively, as compared to unoptimized conditions.

Medicinal Plants: Antibacterial Effects and Chemical Composition of Essential Oil of Foeniculum vulgare

2017 ◽  
Vol 8 (01) ◽  
Author(s):  
Azadeh Foroughi ◽  
Pouya Pournaghi ◽  
Fariba Najafi ◽  
Akram Zangeneh ◽  
Mohammad Mahdi Zangeneh ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Medicinal Plants ◽  
Essential Oil ◽  
Antibacterial Properties ◽  
Screen Test ◽  
Antibacterial Activities ◽  
Gas Chromatography Mass Spectrometry ◽  
Resistant Bacteria ◽  
Antibacterial Effects ◽  
Foeniculum Vulgare

Medicinal plants are considered modern resources for producing agents that could act as alternatives to antibiotics in demeanor of antibiotic-resistant bacteria. The aim of the study was to evaluate the chemical composition and antibacterial activities of essential oil of Foeniculum vulgare (FV) against Pseudomonas aeruginosa and Bacillus subtilis. Gas chromatography mass spectrometry was done to specify chemical composion. As a screen test to detect antibacterial properties of the essential oil, agar disk and agar well diffusion methods were employed. Macrobroth tube test was performed to determinate MIC. The results indicated that the most substance found in FV essential oil was Trans-anethole (47.41 %), also the essential oil of FV with 0.007 g/ml concentration has prevented P. aeruginosa and with 0.002 g/ml concentration has prevented B. subtilis from the growth. Thus, the research represents the antibacterial effects of the medical herb on test P. aeruginosa and B. subtilis. We believe that the article provide support to the antibacterial properties of the essential oil. The results indicate the fact that the essential oil from the plant can be useful as medicinal or preservatives composition.

Studi fortifikasi hidrolisat protein udang rebon (mysis relicta) pada mie sagu

2020 ◽  
Vol 6 (1) ◽  
pp. 039
Author(s):  
Trie Omitha Purba ◽  
Suparmi Suparmi ◽  
Dahlia Dahlia
Keyword(s):  
Experimental Method ◽  
Proximate Composition ◽  
Protein Hydrolysate ◽  
Quality Standards ◽  
Processing Technology ◽  
Fish Processing ◽  
Mysis Relicta ◽  
Marine Chemistry ◽  
Randomized Design

The study aimed to determine the effect of rebon shirmp (mysis relicta) protein hydrolisate fortification to the sago noodles and to observe the characteristics of the sago noodles produced. The research was carried on in February – April 2019 in the  Laboratory of Fish Processing Technology, Integrated Laboratories, and the Fisheries and Marine Chemistry Laboratories at the Universitas Riau. The method used was the experimental method, designedas a non-factorial complete randomized design. The treatment conducted was addingof rebon shrimp protein hydrolysate at 4 level concentrations (0%, 5%, 10% dan 15%). The variables assessed were the quality of organoleptic (appearance, texture, odor, flavor) and the proximate composition. The results showed that the proteinhydrolysate of rebon shrimp at concentration of 15% was the best treatment and in accordance to the quality standards of dried noodles (SNI 01-2974-1996), indicated bythe highest organoleptic qualityof the dried noodles produced, including: the appearance that was brown, less attractive, whole, less neat; the texture that was dry and compact; the aroma that was quite fragrant, spesific rebon shrimp; and the taste that was quite tasty and shrimp flavored. The proximate composition ofthe best product was presented by the content of moisture, ash, fat, protein, and carbohydrate at 7.55%,1.02%, 0.17%, 16.76%, and 74.49%, respectively.Keywords: Hydrolysate protein, rebon shrimp, sago noodles

Garlic Extract (Allium sativum L.) Effectively Inhibits Staphylococcus aureus and Escherichia coli by Invitro Test

2020 ◽  
Vol 2 (2) ◽  
pp. 61-68
Author(s):  
Agnina Listya Anggraini ◽  
Ratih Dewi Dwiyanti ◽  
Anny Thuraidah
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Bacterial Infections ◽  
Allium Sativum ◽  
Antibacterial Properties ◽  
Herbal Medicines ◽  
Garlic Extract ◽  
Dilution Method ◽  
Initial Stage

Infection is a disease caused by the presence of pathogenic microbes, including Staphylococcus aureus and Escherichia coli. Garlic (Allium sativum L.) has chemical contents such as allicin, alkaloids, flavonoids, saponins, tannins, and steroids, which can function as an antibacterial against Staphylococcus aureus and Escherichia coli. This study aims to determine the antibacterial properties of garlic extract powder against Staphylococcus aureus and Escherichia coli. This research is the initial stage of the development of herbal medicines to treat Staphylococcus aureus and Escherichia coli infections. The antibacterial activity test was carried out by the liquid dilution method. The concentrations used were 30 mg/mL, 40 mg/mL, 50 mg/mL, 60 mg/mL and 70 mg/mL. The results showed that the Minimum Inhibitory Concentration (MIC) against Staphylococcus aureus and Escherichia coli was 40 mg/mL and 50 mg / mL. Minimum Bactericidal Concentration (MBC) results for Staphylococcus aureus and Escherichia coli are 50 mg/mL and 70 mg/mL. Based on the Simple Linear Regression test, the R2 value of Staphylococcus aureus and Escherichia coli is 0.545 and 0.785, so it can be concluded that there is an effect of garlic extract powder on the growth of Staphylococcus aureus and Escherichia coli by 54.5% and 78.5%. Garlic (Allium sativum L.) extract powder has potential as herbal medicine against bacterial infections but requires further research to determine its effect in vivo.

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