Response of sugarcane (Saccharum sp.) varieties to embryogenic callus induction and in vitro salt stress

Response of three varieties of sugarcane (Saccharum sp.) to callus induction, embryogenic callus production and in vitro salt tolerance was studied. For callus induction and embryogenic callus production, leaf bases segments were subjected to in vitro culture on Murashige and Skoog (MS) medium supplemented with 3 mg 1-1 2,4 Dichlorophenoxyacetic acid for 4 weeks. To evaluate salt tolerance of the varieties, growing calli were exposed after two subsequent subcultures (4 weeks each) to different concentrations of NaCl (0, 17, 34, 68 and 102 mM) added to the culture medium for 4 weeks. Comparision of genotypes was based on callus induction percentage, embryogenic callus production percentage and relative fresh weight growth (RFWG). For salt tolerance, necrosis percentage and relative fresh weight growth of callus were used. The three varieties responded well to callus induction with a percentage of induction about 82, 84 and 100% for CP70-321, NCo310 and CP65-357, respectively. The high percentages of embryogenic callus obtained for the three varieties indicated that these varieties have a high capacity for embryogenic callus production. Relative fresh weight growth of callus was about 1.076, 1.282 and 0.925 for CP70-321, NCo310 and CP65-357, respectively. NaCl effect resulted in calli necrosis and a reduction of their growth. However, growing calli derived from varieties CP70-321 and NCo310 showed less necrosis percentages and less relative fresh weight growth reduction under salt stress. They appeared to be more salt tolerant in vitro than CP65-357.African Journal of Biotechnology Vol. 4 (4), pp. 350-354, 200

Fungsi Pengawasan Oleh Lembaga Otoritas Jasa Keuangan Terhadap Sektor Perasuransian Ditinjau Dari Hukum Pengawasan

Salah satu faktor terwujudnya stabilitas perekonomian adalah terwujudnya stabilitas sistem keuangan. Reformasi sektor keuangan sebagai dampak dari keresahan masyarakat akan tidak efektifnya fungsi pengawasan oleh Bank Indonesia melahirkan sebuah lembaga yang independen untuk menyelenggarakan sistem pengaturan dan pengawasan terintegrasi terhadap sektor keuangan yakni Otoritas Jasa Keuangan (OJK)) yang lahir dari Undang-Undang No 21 tahun 2011 tentang Lembaga Otoritas Jasa Keuangan (OJK) dan mulai diberlakukan pada 1 Januari 2013. Sebagai lembaga independen, OJK memiliki kewenangan dalam pengaturan dan pengawasan lembaga keuangan salah satunya adalah perusahaan Asuransi. Akan tetapi, kasus gagal bayar PT Jiwasraya Asuransi (Persero) menjadi sebuah tanda tanya besar fungsi pengawasan yang dilakukan oleh Otoritas Jasa Keuangan yang memiliki tujuan mewujudkan stabilitas sistem keuangan. Persoalan gagal bayar PT Asuransi Jiwasraya (Persero) dinilai disebabkan oleh salah satu faktor yakni kurang optimalnya sistem pengawasan yang dimiliki OJK terhadap perusahaan asuransi Jiwasraya. Penelitian ini dilakukan secara yuridis-normatif dengan meneliti bahan. Tujuan dari penelitian ini adalah untuk melihat efektifitas kinerja OJK dalam melakukan fungsi pengawasan

Free proline, soluble sugars and soluble proteins concentration as affected by salt stress in two sugarcane (Saccharum sp.) cultivars differing in their salt tolerance

Salt stress is one of the environmental stresses which affect negatively the agricultural production of the world. In this study, the effects of salt stress on free proline, soluble sugars and soluble proteins accumulation were investigated in two sugarcane (Saccharum sp.) cultivars: CP66-346 (salt- tolerant) and CP65-357 (salt-sensitive). Young plants of these cultivars were exposed, in a hydroponic system, to four concentrations of NaCl (0, 17, 34 and 68 mM). These concentrations correspond to an electric conductivity of 1; 2.83; 4.26 and 6.63 mS/cm, respectively. Free proline, soluble sugars and proteins accumulation were quantified after 2 weeks of stress. Proline and soluble sugars concentrations increased significantly in leaves and roots under salinity. Furthermore, NaCl caused an increase in soluble proteins concentration in leaves and roots of the tolerant cultivar CP66-346 and a decrease in leaves and roots of the sensitive CP65-357. Salttolerant CP66-346 plants accumulated more soluble sugars in leaves than CP65-357, while both cultivars accumulated similar quantities of proline in leaves. These results provided evidence that soluble sugars could contribute mainly to counteract the negative water potential of the outside medium and that protein synthesis stimulation was implicated in sugarcane salt tolerance. Proline appeared as a symptom in salt-stressed sugarcane plants rather than as an indicator of tolerance.Keywords: Sugarcane, Saccharum sp., proline, soluble sugars, soluble proteins, salt-toleranc

Combinations of nisin with salt (NaCl) to control Listeria monocytogenes on sheep natural sausage casings stored at 6°C

This study evaluated the effect of combinations of nisin with salt (NaCl) to control Listeria monocytogenes on sheep natural sausage casings. Casings were inoculated with 3.0 x 105 cfu/g final inocula of L. monocytogenes, stored at 6°C in different solutions of nisin at 0, 100, 150 and 200 ìg/g.Each combined with salt at 0, 4, 7 and 12% (w/v). Samples were taken at day 0, 10, 20, 35, 60 and 90 post-inoculation and the number of bacteria present was determined. The bactericidal effect of nisin against L. monocytogenes cells was evident where nisin was applied in combination with salts. In all treatments, nisin/salt mixtures induced a bacterial growth inhibitory effect greater than salt alone. These results indicate that nisin and salt synergistically and significantly inhibit the growth of L.monoctogenes in sheep natural casings. The use of nisin combined with salt as antibacterial agent will be appropriate for applications on natural sausage casing industries as natural preservatives to control foodborne pathogens. They can be used as growth inhibitors of L. monocytogenes, an important foodborne pathogens and spoiling bacterium. The main reason for their appropriateness is their natural origin, which consumers find comforting. These beneficial characteristics could increase casings safety and shelf life

Hygiene quality of traditional and industrial table olives from markets in Rabat-Salé and Temara cities in Morocco

Background: Table olives are one of the most important vegetable canning products in Morocco, which is considered one of the world's largest producing countries. Currently, many outlets prepare table olives by different methods that do not comply with standard hygiene practices. Hence, this research was conducted to assess the quality standard of these olives by evaluating their physico-chemical and microbiological properties.Methodology: A total of 108 samples of table olives (pitted green olives and blacks) obtained from Rabat-Salé and Rabat-Temara markets in Morocco were evaluated. Physico-chemical properties of the olives including pH, oxido-reduction potential (ORP) and titrable acidity were determined using the analytical methods of the Association of Official Analytical Chemists (AOAC). Microbiological analyses including standard plate count (SPC) for total aerobic mesophilic flora (TAMB), total coliforms (TC), faecal coliforms (FC), yeasts, clostridia, Staphylococcus aureus, faecal streptococci and salmonella counts, were performed using standard microbiological methods. The identification of yeast isolates was carried out with the commercial API 20C biochemical identification kit.Results: The average microbial loads for traditional olive samples were 3.2x106 CFU/ml for SPC, 1.7x104 CFU/ml for TC, 8.7x103 CFU/ml for FC, and 2.5x106 CFU/ml for yeast, which were higher compared to the average microbial loads of industrial olives with values of 5.9x105 CFU/ml, 5x101 CFU/ml, 0 CFU/ml and 0 CFU/ml respectively. One hundred percent (56 of 56) of the traditional olives (pitted green and black) from Temara-Rabatmarkets were contaminated with coliforms while 50% of green and 65% of black olives in Salé-Rabat were contaminated with coliforms. Five percent (5%) each of the traditional green and black olives in Salé-Rabat markets were contaminated with clostridia (spore forming bacteria). No FC or other bacteria and yeasts were present in the industrial olives, and none of the olives was contaminated with S. aureus, faecal streptococci and salmonella. Of the total of 8 yeast strains isolated from the traditional olives, 4 (50%) were Candida guilliermondii, 2 (25%) Candida lusitaniae and 2 (25%) Candida famata.Conclusion: The contamination of olive oil products may be due to different sources such as water, processing materials, storage condition, cleaning, labour and others. There is need for increase awareness and control of these at the points of sale of these traditional olives. Keywords: hygiene; physico-chemical properties; microbiology; traditional olives; quality   French Title: Qualité Hygiène des olives de table traditionnelles et industrielles des marchés des villes de Rabat-Salé et Témara au Maroc Contexte: Les olives de table sont l'un des produits de mise en conserve de légumes les plus importants au Maroc, qui est considéré comme l'un des plus grands pays producteurs du monde. Actuellement, de nombreux points de vente préparent les olives de table par différentes méthodes non conformes aux pratiques d'hygiène standard. Ainsi, cette recherche a été menée pour évaluer le standard de qualité de ces olives en évaluant leurs propriétés physico-chimiques et microbiologiques.Méthodologie: Un total de 108 échantillons d'olives de table (olives vertes dénoyautées et noires) obtenus sur les marchés de Rabat-Salé et Rabat-Témara au Maroc ont été évalués. Les propriétés physico-chimiques des olives, y compris le pH, le potentiel d'oxydoréduction (ORP) et l'acidité titrable ont été déterminées en utilisant les méthodes analytiques de l'Association of Official Analytical Chemists (AOAC). Les analyses microbiologiques, y compris la numération sur plaque standard (SPC) pour la flore mésophile aérobie totale (FMAT), les coliformes totaux (CT), les coliformes fécaux (CF), les levures, les clostridies, Staphylococcus aureus, les streptocoques fécaux et les numérations de salmonelles, ont été effectuées à l'aide de méthodes microbiologiques standard. L'identification des isolats de levure a été réalisée avec le kit d'identification biochimique API 20E du commerce.Résultats: Les charges microbiennes moyennes pour les échantillons d'olives traditionnelles étaient de 3,2x106 UFC/ml pour le SPC, 1,7x104 UFC/ml pour le TC, 8,7x103 UFC/ml pour le FC et 2,5x106 UFC/ml pour la levure, qui étaient plus élevées par rapport aux charges microbiennes moyennes des olives industrielles avec des valeurs respectives de 5,9x105 UFC/ml, 5x101 UFC/ml, 0 UFC/ml et 0 UFC/ml. Cent pour cent (56 sur 56) des olivestraditionnelles (dénoyautées vertes et noires) des marchés de Témara-Rabat étaient contaminées par des coliformes tandis que 50% des olives vertes et 65% des olives noires de Salé-Rabat étaient contaminées par des coliformes. Cinq pour cent (5%) de chacune des olives vertes et noires traditionnelles des marchés de Salé-Rabat étaient contaminées par des clostridia (bactéries sporulantes). Aucune FC ni aucune autre bactérie et levure n'étaient présentes dans les olives industrielles, et aucune des olives n'était contaminée par S. aureus, des streptocoques fécaux et des salmonelles. Sur un total de 8 souches de levure isolées des olives traditionnelles, 4 (50%) étaient Candida guilliermondii, 2 (25%) Candida lusitaniae et 2 (25%) Candida famata.Conclusion: La contamination des produits à base d'huile d'olive peut être due à différentes sources telles que l'eau, les matériaux de traitement, les conditions de stockage, le nettoyage, la main-d'œuvre et autres. Il est nécessaire d'accroître la sensibilisation et le contrôle de ceux-ci dans les points de vente de ces olives traditionnelles. Mots-clés: hygiène; propriétés physico-chimiques; microbiologie; olives traditionnelles; qualité &nbsp

Effect of genotype on callus induction and plant regeneration from leaf explants of sugarcane (Saccharum sp.)

Nine sugarcane genotypes (CP59-73, CP63-588, CP80-314, SP71-1081, F160, L62-96, CP70-321, CP57- 614 and Clone III) were evaluated for their callus induction capacity, embryogenic callus production and plant regeneration ability. Leaf cylinders were used as explants using Murashige and Skoog (MS) based medium supplemented with 3 mg l-1 2,-4 dichlorophenoxyacetic acid. Plant regeneration was accomplished on hormone free modified MS medium supplemented with casein hydrolyzate. The genotypes tested showed high callus induction percentage (69 to 95%) and high embryogenic callus percentage (60 to 100%). These genotypes also showed excellent regeneration capacities, with regeneration percentages ranged between 88 and 100%. Significant differences were observed between genotypes for callus induction capacity, embryogenic response and plant regeneration ability indicating that these criteria are genotype dependent. Plant regeneration ability is highly correlated with embryogenic callus production. The in vitro regenerated plants were successfully rooted and well acclimatised in growth cabinet conditions

Antimicrobial activities of the bacteriocin-like substances produced by lactic acid bacteria isolated from Moroccan dromedary milk

A total of 450 different colonies, isolated from 25 samples of dromedary milk collected from Laâyoune region of Morocco, were tested for antimicrobial compounds production. Out of these, 30 were determined to be lactic acid bacteria (LAB) and able to inhibit the growth of the indicator strain Listeria innocua CECT 4030. Seven isolates were selected by the large and clear zones of inhibition when tested by the agar well diffusion assay. They were classified by phenotypic and biochemical analysis as two Enterococcus durans (E204 and E214), two Lactococcus lactis (R75 and R76), one Enterococcus faecium R111, one Lactococcus cremoris R112 and one Enterococcus avium R122. Their antimicrobial compounds were detected in cell-free culture supernatant fluids under conditions that eliminate acid and hydrogen peroxide inhibition. The antimicrobial activity was altered after treatment with trypsin, -chymotrypsin, pepsin or papain which confirms the proteinaceous nature of the inhibition. It was heat stable even at autoclaving temperature (121°C for 15 min) and also active over a wide pH range (2 to 10). This fact suggests that bacteriocin-like produced by the seven LAB strains may find application as biopreservatives in food products.Key words: Dromedary milk, lactic acid bacteria, bacteriocin-like substances, antimicrobial activity

Growth, proline and ion accumulation in sugarcane callus cultures under drought-induced osmotic stress and its subsequent relief

Calli obtained from two sugarcane cultivars (R570 and CP59-73) were exposed to different osmotic stress intensities followed by a period of stress relief. Relative rate growth, callus water content and changes in organic and inorganic solutes were determined at the end of stress and relief periods. After the stress period, calli derived from both cultivars showed a decrease in RGR, but at lesser extent in R570 than CP59-73 cultivar. Same tendency was recorded in the callus water content under mannitolinduced osmotic stress. The inorganic solutes seemed to have no contribution in the osmotic adjustment in mannitol-stressed calli since K+ and Ca2+ concentrations decreased drastically while Na+ and Mg2+ concentrations were not affected. The accumulation of proline occurred in both cultivars and was more marked in CP59-73 than R570 cultivar. At the end of the relief period, we observed that all the considered parameters have recovered completely to reach the control levels. According to these results, we conclude that the drought stress-induced changes are reversible, at the least at the cellular level, in sugarcane cultivar

Antibacterial and antioxidant activities of Origanum compactum essential oil

In the present study, essential oil of Origanum compactum was analysed and its chemical composition was identified by gas chromatography coupled to mass spectrometry (GC-MS). Among thirty two assayed constituents, carvacrol (30.53%), thymol (27.50%) and its precursor g-terpinene (18.20%) were found to be the major components. The oil was investigated for its in vitro antibacterial activity against a panel of standard reference strains using well diffusion and broth dilution methods. In solid medium, the oil was found to be remarkably active against all tested strains except Pseudomonas which showed resistance. In liquid medium the Minimum Inhibitory Concentrations (MICs) and Minimum Bactericidal Concentration (MBCs) ranged from 0.0078 to 0.25% (v/v). The antioxidant activity was investigated by three different methods; 1,1-diphenyl-2-picryl-hydrasyl (DPPH) radical scavenging assay, -carotenebleaching test and reducing power. The results of this study revealed evidence that the essential oil of O. compactum possesses a good antioxidant effect with all assays; the antioxidant activity isdependent on the oil concentration and can be attributed to the phenolic compounds present in the oil

Effect of Myrtle (Myrtus communis) Extracts on Storage Stability of Chicken Frankfurters

The antioxidant and antimicrobial effects of water myrtle extracts (0.25 and 0.50%) were investigated against lipid oxidation (tiobarbituric acid reactive substances – TBARS) and microbial growth in vacuum-packed chicken frankfurters stored at 4±1ºC for 35 days. The effects of this extract on compositional, physicho-chemical and sensory characteristics of chicken frankfurters were also determined. Results showed that water myrtle extracts possess antioxidant (lower TBARS values that remained stable during the 35 days of storage) and antimicrobial properties (lower aerobic plate count) that may make them useful in the food industry. The addition of water myrtle extracts to frankfurters increased red/green and yellow/blue coordinates and decreased lightness values, which could indicate that Myrtus comunnis extract can also acts as a colorant in this type of meat products. Frankfurters with water myrtle extracts were scored similar to controls for overall appearance