Vol. 2 No. 6 (2013): June - July | Journal of microbiology, biotechnology and food sciences

Microbiology

EFFECT OF CULTURE MEDIUM ON BACTERIOCIN PRODUCTION BY LACTOBACILLUS RHAMNOSUS HN001 AND LACTOBACILLUS REUTERI ATCC 53608

Aguilar-Uscanga B. R., SolÃƒÂs-Pacheco J. R., Plascencia L., Aguilar-Uscanga M. G., GarcÃƒÂa H. S., Lacroix M.

2462-2468
- PDF
ISOLATION, SCREENING, IDENTIFICATION AND OPTIMIZED PRODUCTION OF EXTRACELLULAR CELLULASE FROM BACILLUS SUBTILIS USING CELLULOSIC WASTE AS CARBON SOURCE

Rahna K. Rathnan, Divya John, Balasaravanan T.

2383-2386
- PDF
SPATIAL VARIABILITY OF AIRBORNE BACTERIA IN THE MUNICIPAL SLAUGHTERHOUSE OF CONSTANTINE - ALGERIA

Amir Agabou, Mouhamed-Cherif Abdeldjalil, Abderahmane Bensegueni, Soumia Semouma

2419-2422
- PDF
ANTIBACTERIAL ACTIVITY OF THE EXTRACTS OF RHODOPHYCEAE FROM THE ATLANTIC AND THE MEDITERRANEAN COASTS OF MOROCCO

Rhimou Bouhlal, Hassane Riadi, Nathalie Bourgougnon

2431-2439
- PDF
STAPHYLOCOCCUS AUREUS ISOLATES FROM CAMELS DIFFER IN COAGULASE PRODUCTION, GENOTYPE AND METHICILLIN RESISTANCE GENE PROFILES

Ziad Jaradat, Akram Al Aboudi, Mahmoud Shatnawi, Qotaibah Ababneh

2455-2461
- PDF
THE PREVALENCE OF Salmonella sp., Listeria sp. AND Aeromonas spp. IN CATFISH (CLARIAS (Clarias gariepinus) AND TILAPIA (Tilapia mossambica) BY PELLETING METHOD

Titik Budiati, Gulam Rusul, Wan Nadiah -Abdullah, Yahya Mat Arip, Rosma Ahmad

2403-2406
- PDF
GENETIC VARIABILITY ASSESSMENT OF FUSARIUM WILT PATHOGEN RACES AFFECTING CHICKPEA USING MOLECULAR MARKERS

Jhuma Datta, Nand Lal

2392-2397
- PDF
ISOLATION AND PARTIAL PURIFICATION OF ANTIMICROBIAL PEPTIDES/PROTEINS FROM DUNG BEETLE, ONTHOPHAGUS TAURUS IMMUNE HEMOLYMPH

Vasanth Patil H.B, Sathish Kumar B.Y

2414-2418
- PDF

Biotechnology

NUCLEOTIDE COMPARISON OF GDF9 GENE IN INDIAN YAK AND GADDI GOAT: HIGH ALTITUDE LIVESTOCK ANIMALS

Lakshya Veer Singh, S. Jayakumar, N. Gupta, S. P. Dixit, S. C. Gupta

2452-2454
- PDF
ENERGY SOURCES AFFECT IN VITRO PROPAGATION AND SUBSEQUENT ACCLIMATIZATION OF ANANAS COMOSUS, VAR. SMOOTH CAYENNE PLANTS

Ayelign Mengesha, Biruk Ayenew, Tewodros Tadesse

2372-2376
- PDF
ENTOMOPATHOGENIC FUNGUS SPECIES BEAUVERIA BASSIANA (BALS.) AND METARHIZIUM ANISOPLIAE (METSCH.) USED AS MYCOINSECTICIDE EFFECTIVE IN BIOLOGICAL CONTROL OF IPS TYPOGRAPHUS (L.)

Silvia MudronÄekovÃ¡, MariÃƒÂ¡n MazÃ¡Åˆ, Marek NemÄoviÄ, Ivan Å alamon

2469-2472
- PDF
THERMAL OXIDATION KINETIC OF SESAME OIL (Sesamum indicum L.) BY 1H NMR

Egon Schnitzler, FlÃƒÂ¡via Aparecida Fonseca, Paulo Irajara Borba Carneiro

2411-2413
- PDF
STATISTICAL OPTIMIZATION OF MEDIUM COMPONENTS FOR HEMICELLULASE PRODUCTION USING TAPIOCA STEM

Riswan Ali S. B., Muthuvelayudham R., Viruthagiri T.

2377-2382
- PDF

Food Sciences

CHANGES IN NUTRIENT AND ANTINUTRITIONAL CONTENTS OF SESAME SEEDS DURING FERMENTATION

Aderonke I. Olagunju, Beatrice O. T. Ifesan

2407-2410
- PDF
OPTIMIZATION OF ETHANOL CONCENTRATION, GLYCEROL CONCENTRATION AND TEMPERATURE CONDITIONS OF GRAPE-MAHUA WINE TO MAXIMIZE THE QUALITY AND OVERALL ACCEPTABILITY

Mandeep Kaur, H.K. Sharma, Sandeep Patil, Anakalo Shitandi

2426-2430
- PDF
DETERIORATION AND SOME OF APPLIED PRESERVATION TECHNIQUES FOR COMMON MUSHROOMS (AGARICUS BISPORUS, FOLLOWED BY LENTINUS EDODES, PLEUROTUS SPP.)

Hamid Akbarirad, Seyed Mostafa Kazemeini, Mohammad Ali Shariaty

2398-2402
- PDF
ANTIOXIDANT POTENCY OF WATER KEFIR

Muneer Alsayadi M.S., Yaser Al Jawfi, Meriem Belarbi, Fatima Z. Sabri

2444-2447
- PDF
TRADITIONAL FERMENTED FOODS OF LESOTHO

Tendekayi H. Gadaga, Molupe Lehohla, Victor Ntuli

2387-2391
- PDF
ANTIOXIDANT ACTIVITY OF RICE BRAN PASTA

Nithya D.J, Bosco K.A.S, Jagan Mohan R., Alagusundaram K.

2423-2425
- PDF
IMPROVEMENT OF SHELF LIFE QUALITY OF GREEN BELL PEPPERS USING EDIBLE COATING FORMULATIONS

Emilio Ochoa-Reyes, Gabriela MartÃnez-Vazquez, Saul Saucedo-Pompa, Julio MontaÃ±ez, Romeo Rojas-Molina, Miguel A. de Leon-Zapata, RaÃƒÂºl RodrÃguez-Herrera, CristÃƒÂ³bal N. Aguilar

2448-2451
- PDF
USE OF JAMBHUL POWDER IN THE DEVELOPMENT OF BIOACTIVE COMPONENTS ENRICHED MILK KULFI

Sachin K. Sonawane, Shalini S. Arya, Sonali Gaikwad

2440-2443
- PDF

Vol. 2 No. 6 (2013): June - July

Full Issue

Microbiology

EFFECT OF CULTURE MEDIUM ON BACTERIOCIN PRODUCTION BY LACTOBACILLUS RHAMNOSUS HN001 AND LACTOBACILLUS REUTERI ATCC 53608

ISOLATION, SCREENING, IDENTIFICATION AND OPTIMIZED PRODUCTION OF EXTRACELLULAR CELLULASE FROM BACILLUS SUBTILIS USING CELLULOSIC WASTE AS CARBON SOURCE

SPATIAL VARIABILITY OF AIRBORNE BACTERIA IN THE MUNICIPAL SLAUGHTERHOUSE OF CONSTANTINE - ALGERIA

ANTIBACTERIAL ACTIVITY OF THE EXTRACTS OF RHODOPHYCEAE FROM THE ATLANTIC AND THE MEDITERRANEAN COASTS OF MOROCCO

STAPHYLOCOCCUS AUREUS ISOLATES FROM CAMELS DIFFER IN COAGULASE PRODUCTION, GENOTYPE AND METHICILLIN RESISTANCE GENE PROFILES

THE PREVALENCE OF Salmonella sp., Listeria sp. AND Aeromonas spp. IN CATFISH (CLARIAS (Clarias gariepinus) AND TILAPIA (Tilapia mossambica) BY PELLETING METHOD

GENETIC VARIABILITY ASSESSMENT OF FUSARIUM WILT PATHOGEN RACES AFFECTING CHICKPEA USING MOLECULAR MARKERS

ISOLATION AND PARTIAL PURIFICATION OF ANTIMICROBIAL PEPTIDES/PROTEINS FROM DUNG BEETLE, ONTHOPHAGUS TAURUS IMMUNE HEMOLYMPH

Biotechnology

NUCLEOTIDE COMPARISON OF GDF9 GENE IN INDIAN YAK AND GADDI GOAT: HIGH ALTITUDE LIVESTOCK ANIMALS

ENERGY SOURCES AFFECT IN VITRO PROPAGATION AND SUBSEQUENT ACCLIMATIZATION OF ANANAS COMOSUS, VAR. SMOOTH CAYENNE PLANTS

ENTOMOPATHOGENIC FUNGUS SPECIES BEAUVERIA BASSIANA (BALS.) AND METARHIZIUM ANISOPLIAE (METSCH.) USED AS MYCOINSECTICIDE EFFECTIVE IN BIOLOGICAL CONTROL OF IPS TYPOGRAPHUS (L.)

THERMAL OXIDATION KINETIC OF SESAME OIL (Sesamum indicum L.) BY 1H NMR

STATISTICAL OPTIMIZATION OF MEDIUM COMPONENTS FOR HEMICELLULASE PRODUCTION USING TAPIOCA STEM

Food Sciences

CHANGES IN NUTRIENT AND ANTINUTRITIONAL CONTENTS OF SESAME SEEDS DURING FERMENTATION

OPTIMIZATION OF ETHANOL CONCENTRATION, GLYCEROL CONCENTRATION AND TEMPERATURE CONDITIONS OF GRAPE-MAHUA WINE TO MAXIMIZE THE QUALITY AND OVERALL ACCEPTABILITY

DETERIORATION AND SOME OF APPLIED PRESERVATION TECHNIQUES FOR COMMON MUSHROOMS (AGARICUS BISPORUS, FOLLOWED BY LENTINUS EDODES, PLEUROTUS SPP.)

ANTIOXIDANT POTENCY OF WATER KEFIR

TRADITIONAL FERMENTED FOODS OF LESOTHO

ANTIOXIDANT ACTIVITY OF RICE BRAN PASTA

IMPROVEMENT OF SHELF LIFE QUALITY OF GREEN BELL PEPPERS USING EDIBLE COATING FORMULATIONS

USE OF JAMBHUL POWDER IN THE DEVELOPMENT OF BIOACTIVE COMPONENTS ENRICHED MILK KULFI

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