MOSP - Macao Scientific Publishers

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Morphology and taxonomy of Sarcoscypha ololosokwaniensis sp. nov.: A new Ascomycota species from Serengeti National Park-Tanzania

Donatha Damian Tibuhwa

Abstract: Traditional taxonomy emphasizes the morphological features to characterize a taxon. Sarcoscypha is a genus in Sarcoscyphaceae family which display wide array of morphological variations. The genus is widespread in northern hemisphere and boreal regions, but also occurs in sub tropical areas and in the southern hemisphere. Both macro and micromorphological features including (ascocarp size, colour, shape, exterior surface of the fruit body, asci size, shape, as well as ascospore size, ends and lipid bodies) were used in a conventional taxonomic analysis of fresh Sarcoscypha material collected from southern hemisphere in Tanzania. Results showed that compared with similar species from northern hemisphere, Tanzanian materials were relatively smaller, smooth, vivid sharp red inside a saucers-shaped ascocarp, sessile to substipitate, microscopically unsheathed ascospores with two lipid bodies, distinctive geographical distribution, and unique season of fructification. Furthermore, a dichotomous identification key constructed for the six close similar species proved that Tanzanian material differed from other close species compared. Therefore based on conventional morphological taxonomy Tanzanian material from Serengeti National Park is described for the first time as a new Ascomycota; Sarcoscypha ololosokwaniensis sp.nov.[...] Read More.

Keywords: Ascocarp, Ascomycota, Sarcoscypha, Serengeti, Tanzania.

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Production of alcohol from cassava flour hydrolysate

F. C. K. Ocloo* and G. S. Ayernor

Abstract: Alcohol was produced from cassava flour hydrolysate (CFH) with standard glucose and sucrose solutions used as controls. The conversion efficiency of sugar to alcohol, rate of fermentation and types of alcohol produced were determined. The effects of yeast concentrations (5, 15 and 20%) and fermentation time (24, 48, 72, 96 and 120 h) on yield of alcohol from CFH were also studied. Results showed that the maximum carbon dioxide evolved during fermentation was 8.57 g recorded by CFH. The conversion efficiency of sugars to alcohol was 248.4, 99.51 and 95.37% for CFH, standard glucose and sucrose solutions respectively. Alcohol produced was mostly ethanol with traces of methanol. Yeast concentrations were found not to have any significant effect (p > 0.05) on the alcohol yield, however, fermentation time was found to have had a significant effect (p < 0.05) on alcohol yield. The study suggests that high yield of alcohol could be produced from CFH.[...] Read More.

Keywords: Alcohol, cassava flour hydrolysate, fermentation, yield.

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Volatile components of aroma hops (Humulus lupulus L.) commonly used in beer brewing

Marcelina R. Nance and William N. Setzer

Abstract: The essential oils from seven different aroma (finishing) varieties of hops (Humulus lupulus L.), “Cascade”, “Hallertauer”, “Northern Brewer”, “Saaz”, “Sterling”, “Vanguard”, and “Willamette”, were obtained by hydrodistillation and analyzed by gas chromatography – mass spectrometry. A total of 98 compounds were identified with myrcene and α-humulene dominating the profiles. “Cascade” and “Northern Brewer” were rich in monoterpene hydrocarbons, chiefly myrcene, while sesquiterpene hydrocarbons, mostly α-humulene, dominated “Hallertauer”, “Saaz”, “Sterling”, and “Vanguard”. “Willamette” had an even distribution of monoterpenes and sesquiterpenes.[...] Read More.

Keywords: Chemical composition, aroma hops, cascade, Hallertauer, Northern Brewer, Saaz, Sterling, Vanguard, Willamette.

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A comparative study of ethanol production from various agro residues by using Saccharomyces cerevisiae and Candida albicans

Jayant Mishra*, Deepesh Kumar, Sumeru Samanta and Manoj Kumar Vishwakarma

Abstract: In this study, ethanol produced from fruits of pineapple, orange and sweet lime was investigated. Effect of different constant times [24 and 72 h, and 8 days (in submerged fermentation)]; pH (3.5 to 8.5), temperature (78°C) and autoclave pre-treatment (121°C, 20min) were also studied to improve the yield of ethanol in fruits. Yeast (Saccharomyces cerevisiae and Candida alb cans) are used for fermentation. Fermentation process used solid state fermentation and submerged fermentation methods. The results showed that there is a substantial increase in the quantity of ethanol produced in submerged fermentation as compared to that produced by the solid state fermentation. Optimal ph and temperatures for the better yield of ethanol were 3.5 to 8.5 and 78°C respectively. Autoclave pre treatment protected the samples from contamination and increased the volume of ethanol. Key word: Ethanol, fruits, sugar concentration, Saccharomyces crevasse and Candida albicans.[...] Read More.

Keywords: Ethanol, fruits, sugar concentration, Saccharomyces crevasse and Candida albicans.

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Some new rust fungi (Uredinales) from Fairy Meadows, Northern Areas, Pakistan

N.S. Afshan*, A. N. Khalid and A. R. Niazi

Abstract: Puccinia opizii on Carex curta is reported here as a new record for Pakistan. Furthermore, Coleosporium lycopi, Cronartium ribicola, Melampsora epitea, Peridermium thomsonii, Phragmidium rosae-moschatae, Puccinia carthami, Puccinia chrysanthemi, Puccinia circaeae, Puccinia graminis, Puccinia komarovii and Uromyces trifolii are additions to the rust flora of Fairy Meadows, Northern Areas, Pakistan.[...] Read More.

Keywords: Byal camp, carex curta, fairy meadows, Hunza, Nanga Parbat, Northern areas.

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Two new schifffnerulaceous fungi from Kerala, India

V. B. Hosagoudar, J. Thomas and D. K. Agarwal*

Abstract: Two new species namely, SARCINELLA LORANTHACEARUM and SCHIFFNERULA MELIOSMATIS were collected from Peppara and Neyyar Wildlife sanctuaries and Silent Valley National park are described and illustrated in detail.[...] Read More.

Keywords: Black mildews, new species, Kerala, India.

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Optimization of cellulase production by Aspergillus niger and Tricoderma viride using sugar cane waste

Ali A. Juwaied, Ahmed Abdulamier Hussain Al-amiery*, Zahraa Abdumuniem and Umar Anaam

Abstract: Sugar cane waste was used as substrates for the production of cellulase enzyme using Aspergillus niger and Tricoderm aviride. From the fermentation studies, sugar cane waste gave the best result with an enzyme activity value of (using A. niger and T. aviride) 2.7 and 2.6 IU/ml respectively. It gave the maximum enzyme activity at about the 10 days of cultivation, suggesting that is the optimum time when the enzyme may be harvested. The fermentation experiments were performed in solid stat fermentation (SSF). Incubation time and initial pH of fermentation medium watts optimized with simultaneous mixed culture. It was revealed that the sugar cane waste at pH = 4.5 and 40°C Aspergillus niger (37°C for T. viride) was the best source of carbon for the enhanced production of cellulase in the compatible culture experiments. Based on the reported results, it may be concluded that sugar cane waste can be a potential substrate for production of cellulase, incorporation of culturing A. niger or T. viride. The aim of this work is to produce cellulase from sugar cane waste and reduce the pollution.[...] Read More.

Keywords: Aspergillus niger, cellulase, culture, sugar cane waste.

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Amylolytic enzymes produced by the fungus Colletotrichum gloeosporioides in rice semi-solid fermentation

Sideney Becker Onofre*, Paula Steilmnn, Julia Bertolini, Daniele Rotta, Aline Sartori, Francini Yumi Kagimura, Sara Ângela Groff and Luciana Mazzali

Abstract: Amylases are enzymes that hydrolyze starch, releasing several products including dextrines and small polymers of glucose units. This work investigated the capacity of the endophytic fungus Colletotrichum gloeosporioides of producing the amylolytic enzymes a-amylase and glucoamylase through fermentation in semi-solid medium of residues of the processing of rice, without supplementation. The a-amylase activity was determined according to the methodology of Pandey et al. (2005) and that of glucoamylase was determined through the release of reducing sugars, dosed by the DNS method described by Soccol (1992). The results show that the fungus C. gloeosporioides showed the highest peaks of enzymatic production at 96 h, where 563.32 U/g of a-amylase and 345.30 U/g of glucoamylase were obtained at 28°C and pH 5.49. With these data it is concluded that the fungus C. gloeosporioides has great capacity of producing amylolytic enzymes (a-amylase and glucoamylase) through fermentation in rice-based solid state without supplementation.[...] Read More.

Keywords: Starch, biotechnology, enzymes, processes, endophytic,

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Preparation and application of a novel environmentally friendly cucumber seed coating agent

Zeng Defang*, Tu Renjie and Wu Shan

Abstract: A novel cucumber seed coating agent was made from natural polysaccharide, fertilizer and microelement, etc., which achieved a good effect on increasing cucumber yield and antifeeding against pests. The foremost difference between this seed coating agent and conventional ones was that it controlled pests through the approach of repelling pests and enhancing the immunity of seeds, but not by killing pests. Results indicated that this seed coating agent had excellent control of pests and diseases and increased yield by 8.4 to 10.8%, while the material cost was decreased by 16.7% compared with the conventional toxic seed coating agent. In addition, results showed it was safe for man and livestock without causing any pollution and harm. Therefore it had three characteristics of high yield, less cost and friendly environment.[...] Read More.

Keywords: Environmentally friendly type, cucumber seed coating agent, polysaccharide, antifeedant, germination percentage.

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Utilization of milk permeate in the manufacture of sports drinks

Hattem H. E, Elham H. Abouel-Einin and Mehanna N. M.*

Abstract: The purpose of this study was to milk permeate in the manufacture of sports drinks. The milk permeate contained 6.1% total solids, 4.2% lactose and 0.54% ash. The permeate was treated through several processes, heat fermentation and clarification. Strawberry and mango homogenates were prepared and stored at -20°C until use. Fruit beverages were prepared using the pretreated permeate and fruit homogenates at ratio of 3:1 (v/w). Sports drinks were chemically analyzed and organoleptically evaluated fresh and every 5 days until 15 days of storage in refrigerator. The results revealed that milk permeate was a good source the essential electrolytes such as calcium, potassium, sodium, magnesium and phosphorus which may be taken as sports drinks after normal or vigorous exercise to replace these ions. Using strawberry or mango greatly increased calcium, potassium, sodium, magnesium and phosphorus content in the prepared drink. Mango was a better source for potassium and magnesium compared to strawberry, whereas strawberry was a better source with respect to calcium and phosphorus. Sensory evaluation indicated that the two sports drinks with fruits were more acceptable than the plain control.[...] Read More.

Keywords: Milk permeate, mango, strawberry, sports drinks.

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