Vol. 4 No. 3 (2014): December - January | Journal of microbiology, biotechnology and food sciences

Microbiology

THE USE OF MICROORGANISMS OF CASSAVA RETTING FOR THE PRODUCTION OF PECTINOLYTIC ENZYMES

Sonagnon H. S. KouhoundÃ©, Kifouli AdÃ©oti, Frank Delvigne, Aly Savadogo, Alfred S. Traore, Philippe Thonart

277-281
- PDF
PARTIAL CHARACTERIZATION OF A LYTIC METHICILLIN RESISTANT-STAPHYLOCOCCUS AUREUS BACTERIOPHAGE

Sulaiman Al-Yousef

194-197
- PDF
GENETIC DIVERSITY AMONG YERSINIA ENTEROCOLITICA ISOLATED FROM SEWAGE, RAW MILK AND PACKED FOODS

Shanmuga Priya Seshadhri, Thayumanavan Thangavelu, Senthil Murugan Thangavel

271-276
- PDF
FACTORS INFLUENCING SYNTHESIS OF EXTRACELLULAR LIPASES BY YARROWIA LIPOLYTICA IN MEDIUM CONTAINING VEGETABLE OILS

Agata Urszula Fabiszewska, Ewa BiaÅ‚ecka-FlorjaÅ„czyk

231-237
- PDF
INHIBITION OF COXACKIE VIRUS B3 IN MICE USING METHANOLIC EXTRACT OF CALLIANDRA HAEMATOCEPHALA

Mohamed Shaheen, Mamdouh El-Gamal, Adel Mousa, Samy Mostafa, Nagwa El-Esnawy

257-262
- PDF
AROMA PROFILE AND ANTIMICROBIAL PROPERTIES OF ALCOHOLIC AND AQUEOUS EXTRACTS FROM ROOT, LEAF AND STALK OF NETTLE (Urtica dioica L.)

Razzagh Mahmoudi, Kiumars Amini, Omid Fakhri, Mahsa Alem

220-224
- PDF
SCREENING AND OPTIMIZATION OF CULTURE CONDITIONS FOR CELLULASE PRODUCTION BY ASPERGILLUS NIGER NSPR012 IN SUBMERGED FERMENTATION

Juliet Bamidele Akinyele, Oluwatosin Elizabeth Falade and Oladipo Oladiti Olaniyi

189-193
- PDF
LACTIC ACID BACTERIA FLORA OF KONYA KUFLU CHEESE: A TRADITIONAL CHEESE FROM KONYA PROVINCE IN TURKEY

Ziba Guley, Harun R. Uysal, Sevda Kilic

238-242
- PDF

Biotechnology

PROTEIN EXTRACTION OF MAIZE (ZEA MAYS) FOR PROTEOMIC 2 â€“ DE ANALYSIS

Edita GregovÃ¡, TÃƒÂmea KuÅ¥ka HlozÃ¡kovÃ¡, Svetlana Å likovÃ¡, Zdenka GÃ¡lovÃ¡

263-265
- PDF
EVALUATION OF REPRODUCTIVE PERFORMENCE OF DOVES AFTER TREATMENT WITH INSEMINATION DOSE IMPLEMENTER HEPARIN

Martin Fik, VladimÃƒÂr ParkÃ¡nyi, Ã„Â½ubomÃƒÂr OndruÅ¡ka, Lenka MalÃkovÃ¡

217-219
- PDF
SYNTHESIS, CRYSTAL STRUCTURE, SPECTROSCOPY PROPERTIES AND POTENTIAL ANTIMICROBIAL POTENTIALITIES OF A NEW SYNTHETIC COMPOUND: AMINO- CHLOROPYRIDINIUM DIAQUA DIOXALATO IRON(III)

Jawher Abdelhak, Essghaier Badiaa, Toukebri Nourchene, Amani Naouar, Rebib Hanene, Mohamed Faouzi Zid, Najla Sadfi-Zouaoui

225-230
- PDF
EFFICACY OF PROBIOTICS INTAKE ON INTERNAL MILIEU OF HENS

Martin Mellen, Anna KalafovÃ¡, Henrieta ArpaÅ¡ovÃ¡, Miroslava KaÄÃ¡niovÃ¡, Marcela Capcarova

243-245
- PDF
CELLULASES PRODUCTION UNDER SOLID STATE FERMENTATION USING AGRO WASTE AS A SUBSTRATE AND ITS APPLICATION IN SACCHARIFICATION BY TRAMETES HIRSUTA NCIM

Bhaumik R. Dave, Pritesh Parmar, Ankit Sudhir, Neetu Singal, R. B. Subramanian

203-208
- PDF
THE ROLE OF RED PIGMENT PRODIGIOSIN FROM BACTERIA OF EARTHWORM GUT AS AN ANTICANCER AGENT

Sruthy P.B., Anjana J.C., J. Rathinamala, S. Jayashree

246-251
- PDF
IDENTIFICATION OF GYMNEMA SPECIES BY RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE AND CHLOROPLAST trnK GENE

Subashini Sekar, Subburaj Jayachandran, Pugalendi Viswanathan Kodukkur

266-270
- PDF
THE IMMUNOLOGICAL STRUCTURE OF POPULATION OF KARAKUL LAMBS BUCCINATED AGAINST CONDITIONALLY AND ACUTE PATHOGENOUS BACTERIA

Rachmatullo Ruzikulov

209-212
- PDF

Food Sciences

ANTI-NUTRIENTS, AMINO ACID QUALITY AND PERFORMANCE CHARACTERISTICS OF â€œNDUDUAGWORAGWOâ€ TRADITIONAL DIET

Majesty K.C. Duru, Benjamin A. Amadi, Nwadike N. Constance, and Jevas C. Ozougwu

252-256
- PDF
ESTIMATING THE PREVALENCE OF POLYPHENOLIC COMPOUNDS IN ONIONS (ALLIUM CEPA L.) AND THEIR PRODUCTS

Sabina Lachowicz

213-216
- PDF
CHEMICAL STABILITY OF COTTONSEED AND GROUNDNUT OIL USED FOR FRYING BHAJIAS AND ITS SENSORY QUALITIES

Ashima Gupta, Mini Sheth

198-202
- PDF

Vol. 4 No. 3 (2014): December - January

Full Issue

Microbiology

THE USE OF MICROORGANISMS OF CASSAVA RETTING FOR THE PRODUCTION OF PECTINOLYTIC ENZYMES

PARTIAL CHARACTERIZATION OF A LYTIC METHICILLIN RESISTANT-STAPHYLOCOCCUS AUREUS BACTERIOPHAGE

GENETIC DIVERSITY AMONG YERSINIA ENTEROCOLITICA ISOLATED FROM SEWAGE, RAW MILK AND PACKED FOODS

FACTORS INFLUENCING SYNTHESIS OF EXTRACELLULAR LIPASES BY YARROWIA LIPOLYTICA IN MEDIUM CONTAINING VEGETABLE OILS

INHIBITION OF COXACKIE VIRUS B3 IN MICE USING METHANOLIC EXTRACT OF CALLIANDRA HAEMATOCEPHALA

AROMA PROFILE AND ANTIMICROBIAL PROPERTIES OF ALCOHOLIC AND AQUEOUS EXTRACTS FROM ROOT, LEAF AND STALK OF NETTLE (Urtica dioica L.)

SCREENING AND OPTIMIZATION OF CULTURE CONDITIONS FOR CELLULASE PRODUCTION BY ASPERGILLUS NIGER NSPR012 IN SUBMERGED FERMENTATION

LACTIC ACID BACTERIA FLORA OF KONYA KUFLU CHEESE: A TRADITIONAL CHEESE FROM KONYA PROVINCE IN TURKEY

Biotechnology

PROTEIN EXTRACTION OF MAIZE (ZEA MAYS) FOR PROTEOMIC 2 â€“ DE ANALYSIS

EVALUATION OF REPRODUCTIVE PERFORMENCE OF DOVES AFTER TREATMENT WITH INSEMINATION DOSE IMPLEMENTER HEPARIN

SYNTHESIS, CRYSTAL STRUCTURE, SPECTROSCOPY PROPERTIES AND POTENTIAL ANTIMICROBIAL POTENTIALITIES OF A NEW SYNTHETIC COMPOUND: AMINO- CHLOROPYRIDINIUM DIAQUA DIOXALATO IRON(III)

EFFICACY OF PROBIOTICS INTAKE ON INTERNAL MILIEU OF HENS

CELLULASES PRODUCTION UNDER SOLID STATE FERMENTATION USING AGRO WASTE AS A SUBSTRATE AND ITS APPLICATION IN SACCHARIFICATION BY TRAMETES HIRSUTA NCIM

THE ROLE OF RED PIGMENT PRODIGIOSIN FROM BACTERIA OF EARTHWORM GUT AS AN ANTICANCER AGENT

IDENTIFICATION OF GYMNEMA SPECIES BY RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE AND CHLOROPLAST trnK GENE

THE IMMUNOLOGICAL STRUCTURE OF POPULATION OF KARAKUL LAMBS BUCCINATED AGAINST CONDITIONALLY AND ACUTE PATHOGENOUS BACTERIA

Food Sciences

ANTI-NUTRIENTS, AMINO ACID QUALITY AND PERFORMANCE CHARACTERISTICS OF â€œNDUDUAGWORAGWOâ€ TRADITIONAL DIET

ESTIMATING THE PREVALENCE OF POLYPHENOLIC COMPOUNDS IN ONIONS (ALLIUM CEPA L.) AND THEIR PRODUCTS

CHEMICAL STABILITY OF COTTONSEED AND GROUNDNUT OIL USED FOR FRYING BHAJIAS AND ITS SENSORY QUALITIES

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