Effect of precursors on flavonoid production by Hydrocotyle bonariensis callus tissues

Callus tissue of Hydrocotyle bonariensis was initiated from the leaf of H. bonariensis treated with 2 mg/l of 2,4-dichlorophenoxyacetic acid (2,4-D) and 1 mg/l kinetin. The culture was kept at 25°C, under light (cool white fluorescent tubes, 1200 lux). To optimize the precursors to increase the production of flavonoid, different precursors were used. The data showed that 4 mg/l proline produced the highest flavonoid yield (10.77 ± 0.25 mg/g DW). The increase in proline concentration did not significantly increase the production of flavonoid. The highest flavonoid yield (10.59 ± 0.18 mg/g DW) was produced in 1 mg/l of glutamine. No significant increase was attained in the flavonoid yield in callus treated with 2, 3 mg/l compared with the control. Phenylalanine at the concentration of 3 mg/l, successfully triggered the production of flavonoid (11.43 ± 0.12 mg/g DW), which was 23% higher than the control. The highest flavonoid production was attained in calluses treated with 4 mg/l of naringenin; and it was 19.72% higher compared with the control.Key words: Flavonoids, cell culture, amino acid, precursor

Optimization of Growth Medium for Efficient Cultivation of Lactobacillus salivarius i 24 using Response Surface Method

Production of Lactobacillus salivarius i 24, a probiotic strain for chicken, was studied in batch fermentation using 500 mL Erlenmeyer flask. Response surface method (RSM) was used to optimize the medium for efficient cultivation of the bacterium. The factors investigated were yeast extract, glucose and initial culture pH. A polynomial regression model with cubic and quartic terms was used for the analysis of the experimental data. Estimated optimal conditions of the factors for growth of L. salivarius i 24 were; 3.32 % (w/v) glucose, 4.31 % (w/v) yeast extract and initial culture pH of 6.10

A panel of cultivate specific marker based on polymorphisms at microsatellite markers for Iranian cultivated Almonds (Prunus dulcis).

Molecular markers developed for Prunus also offer a powerful tool to study the evolution of the genome, and for understanding of genome structure and determinants of genetic diversity. Two hundred eighty almond genotypes/cultivars from different origins distributed throughout Iran besides some foreign cultivars and their hybrids with Iranian ones were collected. Microsatellite analysis was carried out using 9 pair flanking SSR sequences previously cloned and sequenced specifically in almond. The total number of detected alleles was 152 (9 to 20 alleles per locus with an average of 16.87). The mean PIC value of the polymorphic loci wasrelatively high (0.81) and the mean value for He was 0.83, so that we were able to distinguish 98% of the genotypes using 5 loci. Incluster analysis, the genotypes were divided into 2 major groups, foreign cultivars and Iranian almond genotypes. Principal coordinate analysis based on Shared Allele method indicated proper distribution of the studied markers through the genome. Some specific markers were recorded among the germ plasm which can be used efficiently in rapid and precise identification of the related genotypes and also in breeding programs through MAS. Genotypes were coded using our suggested coding method for genotype molecular identification

A panel of cultivate specific marker based on polymorphisms at microsatellite markers for Iranian cultivated almonds (Prunus dulcis).

Abstract Molecular markers developed for Prunus also offer a powerful tool to study the evolution of the genome, and for understanding of genome structure and determinants of genetic diversity. Two hundred eighty almond genotypes/cultivars from different origins distributed throughout Iran besides some foreign cultivars and their hybrids with Iranian ones were collected. Microsatellite analysis was carried out using 9 pair flanking SSR sequences previously cloned and sequenced specifically in almond. The total number of detected alleles was 152 (9 to 20 alleles per locus with an average of 16.87). The mean PIC value of the polymorphic loci was relatively high (0.81) and the mean value for H e was 0.83, so that we were able to distinguish 98% of the genotypes using 5 loci. In cluster analysis, the genotypes were divided into 2 major groups, foreign cultivars and Iranian almond genotypes. Principal coordinate analysis based on Shared Allele method indicated proper distribution of the studied markers through the genome. Some specific markers were recorded among the germplasm which can be used efficiently in rapid and precise identification of the related genotypes and also in breeding programs through MAS. Genotypes were coded using our suggested coding method for genotype molecular identification

Enzymatic hydrolysis of palm olein with mycelium-bound lipase of Aspergillus flavus Link (Hydrolysis minyak olein menggunakan lipase terikat miselium daripada Aspergillus flavus Link)

Abstrak Hidrolisis minyak olein menggunakan lipase-terikat miselium daripada Aspergillus flavus Link telah dikaji. Komposisi asid lemak, profil triasigliserol dan sifat lebur minyak olein sebelum dan selepas 72 jam tindak balas dibandingkan. Kepekatan asid palmitik didapati menurun sedikit diikuti dengan pertambahan asid oleik dan asid linolenik pada minyak tersebut. Kepekatan bandingan bagi triasigliserol tri-tak tepu, minyak olein terubahsuai yang mempunyai takat lebur rendah, seperti trioleoil gliserol, oleoil-dilinoleiol gliserol dan dioleoil oleoil gliserol, didapati meningkat, manakala kepekatan triasigliserol yang mempunyai takat lebur tinggi seperti dipalmitoil-oleoil gliserol dan palmitoil-oleoil steroil gliserol berkurangan kecuali tripalmitoil gliserol. Julat lebur bagi minyak olein terubah suai selepas tindak balas didapati menjadi lebar, iaitu apabila minyak mula lebur (X 1 ) pada suhu -28 °C dan lebur keseluruhannya (X 2 ) pada suhu 45 °C. Abstract Hydrolysis of palm olein was studied using mycelium-bound lipase of Aspergillus flavus Link. The fatty acid composition, triacylglycerol profile and melting properties of the palm olein before and after 72 h hydrolysis were compared. A slight decrease of palmitic acid and increase in oleic acid and linolenic acid concentrations in palm olein was noted. The relative concentration of triunsaturated triacylglycerol, low melting glycerides, such as trioleoyl glycerol, oleoyl-dilinoleoyl glycerol and dioleoyl-linoleoyl glycerol of modified palm olein was increased while the relative concentration of high melting glycerides e.g. dipalmitoyl-oleoyl glycerol and palmitoyl-oleoyl-steroyl glycerol was decreased except for tripalmitoyl glycerol. The melting range of modified palm olein tends to be broad, that is it starts melting (X 1 ) at -28 °C and totally melted (X 2 ) at 45 °C

Production of Solvent (acetone-butanol-ethanol) in Continuous Fermentation by Clostridium saccharobutylicum DSM 13864 Using Gelatinised Sago Starch as a Carbon Source

Solvent production by Clostridium saccharobutylicum DSM 13864 was carried out in a single stage continuous culture using 2 L stirred tank fermenter with gelatinised sago starch as a carbon source. From the study it was found that the condition could be adjusted to suit for acids production (high dilution rate and high pH) or solvent production (low dilution rate and low pH) by manipulating the dilution rate and culture pH of single stage continuous fermentation. The highest solvent concentration in outflow (9.10 g/L) was obtained at pH 4.5 and dilution rate of 0.05 h^1, which corresponds to overall productivity of 0.46 g/L.h. However, the highest total solvent productivity (0.85 g/L.h) was obtained at dilution rate of 0.11 h-1 and pH 4.5, which gave a total solvent yield of 0.29 g solvent/g sago starch. Although the total solvent productivity was greatly increased in continuous culture, the final solvent concentration attained in outflow was decreased by about 53% as compared to batch culture

Antimicrobial activity and antibiotic sensitivity of three isolates of lactic acid bacteria from fermented fish product, Budu.

Three isolates of lactic acid bacteria (LAB) from the fermented food product, Budu, were identified as genus lactobacillus(Lactobacillus casei LA17, Lactobacillus plantarum LA22 and L. paracasei LA02), and the highest population was Lb. paracasei LA02.The antibacterial agent produced by the isolates inhibited the growth of a range of gram-positive and gram-negative microorganisms. Antimicrobial sensitivity test to 18 different types of antibiotic were evaluated using the disc diffusion method. Inhibition zone diameter was measured and calculated from the means of five determinations and expressed in terms of resistance or susceptibility. All the LAB isolates were resistant to colestin sulphate, streptomycin, amikacin, norfloxacin, nalidixic acid, mecillinam, sulphanet hoxazole/ trimethoprim, kanamycin, neomycin, bacitracin and gentamycin but susceptible to erythromycin, penicillin G, chloramphenicol, tetracycline, ampicillin and nitrofurantion