Characterization of potential probiotics isolated from fermented under-utilized Chrysophyllum albidum Linn kernels using microbiological, biochemical and molecular techniques

Chrysophyllum albidum is a crop of commercial value in Nigeria, however, the seeds are either used for local games or thrown away. This study aimed at exploring this under-utilized kernel as a novel source for obtaining health beneficial bacteria with desired probiotic characteristics. Isolation of potential probiotic bacteria from naturally fermented C. albidum seeds was carried out and followed by their safety evaluation, Gram staining, catalase test, acid tolerance, bile tolerance, cellular hydrophobicity and auto-aggregation assays. 16S rRNA sequencing and the detection of bile salt hydrolase (bsh) gene were the molecular methods applied for the bacteria characterization. Three potential probiotic bacteria were isolated from the fermented seeds. All isolates were non-haemolytic, Gram positive cocci, and catalase negative, grew in 1% bile, acidic pH of 3.5, and showed good auto-aggregation property. 16Sr RNA sequencing revealed isolates to be strains of Enterococcus durans, and the bsh gene was detected in all the strains. In conclusion, novel naturally fermented foods as seen in the fermented C. albidum kernels can serve as sources for the isolation of probiotic bacteria with great interest, and thus serve as starter culture to improve the organoleptic property of dairy and non-dairy foods.

Physicochemical, Phytochemical and Toxicological Study of Hydroalcoholic Extract of Aerva javanica Roots

Aim: The study is aimed at determining the characters of roots of Aerva javanica (A.javanica) assessing acute oral toxicity of hydroalcoholic extract of roots of Aerva javanica. Place and Duration of Study: the physicochemical and phytochemical evaluation was carried out at Faculty of Pharmacy, Maulana Azad University Jodhpur, Rajasthan. Acute Oral Toxicity was studied at Bilwal Medchem and Research Laboratory, Jaipur Rajasthan. The duration of study June 2021 – July 2021 Methodology: The pharmacognostical characters were evaluated in terms of organoleptic property, physico-chemical parameters, and preliminary phytochemical investigation. The acute oral toxicity was determined using the 423, OECD guideline for testing of chemical, acute toxic class method. Results: The physico-chemical analysis revealed total ash; water soluble ash and, acid insoluble ash to be 6.36 ± 0.26%, 0.79 ±0.23 % and, 1.23 ± 0.34%. The water, alcohol and petroleum ether soluble extractive values were found to be 17.88± 3.54 %, 15.58 ± 1.13% and, 0.3 ± 0.13 %. The percentage yield of hydroalcoholic extract of root of A.javanica was found to be 24%. The phytochemical screening of hydroalcoholic extract revealed the presence of carbohydrates, flavonoids, steroids, alkaloids, tannins, proteins, and fixed oil. The acute oral toxicity of hydroalcoholic extract of root of A.javanica revealed that the extract was found to be safe till 2000 mg/kg BW. Conclusion: The results of the present study will furnish data helpful in the correct identification and authentication of roots of A.javanica. The extractive value shed light on the most suitable solvent to be chosen to obtain extract rich in phytoconstituents. The physicochemical screening furnished data on important phytoconstituents present in the hydroalcoholic extract which could be helpful in isolation and purification of desired phytoconstituents. Acute oral toxicity study revealed that the extract is safe till 2000 mg/kg BW which could be helpful in selection of dose for future pharmacological activities.

Standardization of Recipe of Barbados Cherry Pickle

Aim: Barbados cherry is a fruit with magical amount of Vitamin C in it. But the main problem with the fruit is a very low ambient storage life of just 1-2 days. After which the fruit start decaying. Even the loss in nutrients and phytochemicals commence 4-5 hours after harvest. Hence there is a need to preserve the fruit for availing long term benefits of the fruit. Among all processed product, pickling is a very important and stable method of preservation. Design: Completely Randomized Block Design. Methodology: Till now recipe standardization of Barbados cherry pickle is not yet documented. In our products prepared with 4 recipee, 2 each with pickling in oil and pickling in water. Results: The oil picked fruits were having highest amount of vitamin C was retained in Recipe 2 (T2) and Recipe 1 (T1) even after 6 months of storage. Total plate count after 6th month of storage was also low in Recipe 2 (T2) and Recipe 1 (T1). In terms of organoleptic property the best pickle with good flavour, remarkable taste, outstanding texture, brilliant consistency and high overall acceptability was in Recipe 2 (T2) and Recipe 1 (T1). Conclusion: Hence Recipe 2 (T2) can be successfully used for commercial preparation of Barbados cherry pickle.

PENGARUH PENAMBAHAN EKSTRAK NANAS DAN LAMA PEMASAKAN TERHADAP KADAR PROTEIN DAN ORGANOLEPTIK TAHU SUSU

ABSTRACTThis research aims to find out the effect of adding pineapple extract and time of cooking to produce a milk tofu which contains high protein and organoleptic property. This study uses a RAL factorial 4 x 2 which the first factor is addition of some extracts (extract of pineapple pulp 45cc and 55cc also extracts of pineapple rind 45cc) and the second factor is time of cooking (20 minutes and 30 minutes). The variables measured are protein content and organoleptic property of the milk tofu. The result shows that the addition of pineapple extract and time of cooking have significant value (P <0.05) in protein content and organoleptic property of milk tofu. The addition of 45cc/liter pineapple pulp extract and 30 minutes of cooking produce milk tofu with the highest protein content and most preferred organoleptic. Keywords: milk tofu organoleptic, time of cooking, pineapple extract, protein content ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak nanas dan lama pemasakan untuk menghasilkan tahu susu yang mengandung protein tinggi dan sifat organoleptik. Penelitian ini menggunakan RAL pola faktorial 4 x 2, dengan faktor pertama penambahan ekstrak (ekstrak daging buah nanas 45cc, ekstrak daging buah nanas 55cc, dan ekstrak kulit nanas 45cc) dan faktor kedua lama pemasakan (20 menit dan 30 menit). Variabel yang diamati adalah kandungan protein dan sifat organoleptik tahu susu. Hasil penelitian menunjukkan penambahan ekstrak nanas dan lama pemasakan berpengaruh nyata (P<0,05) terhadap kadar protein dan sifat organoleptik tahu susu. Penambahan ekstrak daging buah nanas 45cc/liter dan dipanaskan selama 30 menit menghasilkan tahu susu dengan kadar protein tertinggi serta menghasilkan organoleptik yang paling disukai. Kata kunci : organoleptik tahu susu, lama pemasakan, ekstrak nanas, kadar protein

Shelf Life of Plain Liquid Yogurt Manufactured in Saudi Arabia

The shelf life of plain liquid yogurt under local conditions of manufacture and handling has been investigated. Initial coliform counts of &lt;1 cfu/ml in the product remained constant throughout 14 d of storage at 7, 10 or 15°C. With initial counts of mold and yeast not exceeding 1 cfu/ml, growth of these microorganisms was nominal (22 cfu/ml) after 14 d of storage at 7°C. At 10 and 15°C storage, however mold and yeast increased substantially from initial levels not exceeding 1 cfu/ml to 2 × 103 cfu/ml and 3 × 103 cfu/ml after 5 and 10 d of storage respectively. The high initial quality of the product, with ⩽10 cfu/ml coliform, ⩽10 cfu/ml mold and yeast and a hedonic score of 8 (like very much), was maintained for 5 d at 7°C storage. After 5 d of storage at 7°C, the mold and yeast count and organoleptic property of the product became unacceptable. The organoleptic quality deteriorated irrespective of the microbial contamination of the product. Quality assessment of the product before expiration (4 d) and under prevailing commercial conditions of manufacture, handling and storage revealed acceptable sensory and microbial quality. The possible causes of product sensory deterioration irrespective of growth of mold and yeast are discussed.