Screening Of Lignin-degrading Fungi For Removal Of Color From Kraft Mill Wastewater With No Additional Extra Carbon-source

A screening of 51 ligninolytic strains of fungi to examine their ability to decolorized phenolic industrial effluent was carried out. The selection showed that Lentinus edodes (UEC-2019) strain removed 73% of colour in 5 days, without any additional carbon sources. Under these conditions, L. edodes was more efficient than the known Phanerochaete chrysosporium (BKM-F-1767) strain (e.g. COD reductions were 60% and 26%, respectively). © 1991 Kluwer Academic Publishers.13857157

Characterization By Polyacrylamide Gel Electrophoresis Of Whole-cell Proteins Of Some Bacillus Thuringiensis Subsp. Israelensis Strains Isolated In Brazil

Of 14 strains of Bacillus thuringiensis selected from 956 isolates from soil samples from Brazil, 12 were toxic to larvae of Aedes fluviatilis and two were nontoxic. Nine of the 14 strains were serotyped as subspecies israelensis (serotype 14), one as subspecies kurstaki (serotype 3a 3b) one as subspecies morrisoni (serotype 8a 8b) and three did not agglutinate any antisera. Electrophoresis of whole cell proteins showed that all subsp. israelensis strains formed a homogeneous group which included two non-typable toxic strains, and could be readily distinguished from reference strains toxic for lepidoptera or coleoptera.17110410

"polvilho Azedo": Physical-chemical And Microbiological Aspects [polvilho Azedo: Aspectos Físicos, Químicos E Microbiológicos]

This work was carried out at the DCA-ESAL, in Lavras, MG, Brazil, to study the processing conditions of the "polvilho azedo" (sour cassava starch) produced in the region of Macaia, MG. The pH and acidity values found in the samples taken directly from the sedimentation vat, showed that the fermentation already occurs there. The total counts of both aerobic and anaerobic microorganisms were not altered during fermentation of the cassava starch, showing that a shift of the bacterial microflora occurs due to a decrease in pH. Five hundred and ninety cultures were selected, of which 23 (3.9%) were lost ; consequently five hundred and sixty seven isolates were identified, of which 18 (3.1%) were gram-negative bacteria, 13 (2.2%) yeast; 46 (7.8%) bacteria of the genera Bacillus and Corynebacterium; 14 (2.4%) Staphylococcus and Micrococcus possible as a contaminant of the process, and 476 (80.6%) were identified as acid lactic bacteria, showing predominance of the later group. The identification of the isolates was done by the use of probability matrices, and a computer program. The water utilized in the process was also analyzed; the number of aerobic mesophylls in the water was 1.1 × 103/ml; 9.5 × 103/100 ml of total coliforms, and 2.5 × 103/100 ml of fecal coliforms.312129137(1990) Official Methods of Analysis. 15 Ed., , Arlington, 2vBrabet, C., Chuzel, G., Dufour, D., Raimbault, M., Guiraud, J., Sour cassava starch production improvement in Colombia (1994) International Meeting on Cassava Flour & Starch, 1994, , Cali, Colombia. Annals... Cali: CIATNormas técnicas especiais relativas a alimentos e bebidas (1978) Diário Oficial Do Estado de São Paulo, , BRASIL, Leis, decretos, etc. Decreto no 12.486. 20 outubro 1978. 21 de outubro deCardenas, O.S., Buckle, T.S., Sour cassava starch production: A preliminary study (1980) Journal of Food Science, 45 (6), pp. 1509-1528. , ChicagoCereda, M.P., (1973) Alguns Aspectos Sobre a Fermentação de Mandioca, 89p. , Botucatu: Faculdade de Ciências Médicas e Biológicas, Tese de MestradoCereda, M.P., (1981) Estudos Físico-químicos e Microbianos Da Esterilização e Da Fermentação de Fécula de Mandioca, 155p. , Botucatu: UNESP, Tese de DoutoradoCereda, M.P., Vallés, A.F.S., Alberola, J., Tratamiento anaerobio en dos fases de suspensiones amilaceas. I Fase acidogénica (1986) Revista de Agroquímica Y Tecnología de Alimentos, 26 (1), pp. 101-108Cereda, M.P., Tecnologia e qualidade do polvilho azedo (1987) Informe Agropecuário, 13 (145), pp. 63-68. , Belo HorizonteCereda, M.P., Giaj-Levra, L.A., Constatação de bactérias não-simbióticas fixadoras de nitrogênio em fermentação de fécula de mandioca (1987) Revista Brasileira Da Mandioca, 6 (1), pp. 29-33. , Cruz das AlmasCereda, M.P., Lima, V.D.A., Aspectos sobre a fermentação da fécula de mandioca. IV Aspectos gerais da fermentação (1981) Jornada Científica Da Associação Dos Docentes Do "Campus", p. 10. , DE BOTUCATU, UNESP, Botucatu. Anais. [S.1.:s.n.]Cereda, M.P., Lima, V.D.A., Brasil, M.A.M., Aspectos da fermentação da fécula de mandioca: I - Características do polvilho azedo comercial (1981) Revista de Agricultura, 56 (4), pp. 219-230. , PiracicabaCollard, P., A species of Corynebacterium isolated from fermenting cassava roots (1963) Journal of Applied Bacteriology, 26 (2), pp. 115-116. , WashingtonCollard, P., Levi, S., A two-stage fermentation of cassava (1959) Nature, London, 183 (4661), pp. 620-621(1984) DIFCO Manual. Dehydrated Culture Media and Reagents for Microbiology. 10. Ed., pp. 476-478. , Detroit: Difco LaboratoriesDucrocq, S., (1990) Étude de la Fermentation Lactique de L'amidon de Manioc, 48p. , France: École Supérieure d'Ingénieurs et de Techniciens pour l'Agriculture CEEMAT, Tese de MestradoFigueroa, C., (1991) Fermentación del Almidón de Yuca, 97p. , Cali: Universidad del Valle, Facultad de Ciencias, TeseGallo, C., (1990) Determinação Da Microbiota Bacteriana de Mosto e de Dornas de Fermentação Alcoólica, 388p. , Campinas: UNICAMP, Tese de DoutoradoKetiku, A.O., Akinyele, I.O., Keshinro, O.O., Akinnawo, O.O., Changes in the hydrocyanic acid concentration during traditional processing of cassava into "Gari" and "Lafun" (1978) Food Chemistry, 3 (3), pp. 221-228MacFaddin, J.F., (1980) Biochemical Tests for Identification of Medical Bacteria. 2. Ed., 527p. , Baltimore: Williams & WilkinsNakamura, I.M., Park, Y.K., Some physicochemical properties of fermented cassava starch (polvilho azedo) (1975) Die Stǎrke, 27 (9), pp. 295-297Nakamura, L.K., Crowell, C.D., Lactobacillus amylovorus, a new starch-hidrolyzing species from swine waste-corn fermentation (1979) Developments in Industrial Microbiology, 20 (50), pp. 531-540. , New YorkNiven Jr., C.F., Smiley, K.L., Sherman, J.M., The hydrolysis of arginine by streptococci (1942) Journal of Bacteriology, 43 (2), pp. 651-660Nwankwo, D., Anadu, E., Usoro, R., Cassava-fermentation organisms (1989) Mircens Journal, (99), pp. 787-796Ogunsua, A.O., Adedeji, G.T., Effect of processing on ascorbic acid in different varieties of cassava (Manihot esculenta, Crantz) (1979) Journal of Food Technology, 14 (1), pp. 69-74Okafor, N., Micro-organisms associated with cassava fermentation for garri production (1977) Journal of Applied Bacteriology, 42 (2), pp. 279-284. , WashingtonOkafor, A.O., Ijioma, B., Oyolu, C., Studies on the microbiology of cassava retting for foo-foo production (1984) Journal of Applied Bacteriology, 56 (1), pp. 1-13. , WashingtonSilva, N., (1987) Influência Do Resfriamento Em Torre Sobre a Microbiota Do Caldo de Cana No Processo de Produção de Alcool, 118p. , Campinas: UNICAMP, Tese de MestradoSmiebert, R.M., Krieg, N.R., General characterization (1981) Manual of Methods for General Bacteriology, pp. 409-449. , GERHARDT, P. (Ed). Washington: American Society for Microbiology, Cap. 20Speck, M.L., (1978) Compendium of Methods for the Microbiological Examination of Foods, 701p. , Washington: American Public Health AssociationWestby, A., Twiddy, D.R., Characterization of gari and fu-fu preparation procedures in Nigeria (1992) World Journal of Microbiology and Biotechnology, 8 (2), pp. 175-182. , Oxfor