Feather wastes digestion by new isolated strains Bacillus sp. in Morocco

Eight strains of Bacillus were isolated from non treated soil, characterized and used for the digestion of feather wastes in the laboratory. Non-protein nitrogen (NPN) and total protein (TP) were determined during the incubation time and the microbial counts of the different strains during feather hydrolysis were also monitored. Results of the screening test showed that the solid pieces of feather were completely digested by all the strains. The most efficient isolated strain selected was compared with Bacillus subtilis ATCC 6633. Results showed that the total protein decreased from 13.6% to 1.92 % with the isolated strain, and from 12.25 % to 2.99% with the standard strain. The NPN reached a concentration of 43.2mg/100g and 20.5 mg/100g with the isolated and standard strains, respectively. Key Words: Feather, keratin, Bacillus, fermentation, process African Journal of Biotechnology Vol.3(1) 2004: 67-7

Inhibition of growth and mycotoxins formation in moulds by marine algae Cystoseira tamariscifolia

Different extracts from marine algae (Cystoseira tamaricifolia) were tested for their antimicrobial activities. These extracts were examined for their activities on growth of moulds and yeasts and mycotoxines formation by moulds. The Minimal Inhibitory Concentration (MIC) was determined in every case in terms of dilutions. A total inhibition (100%) was obtained with the ethanolic crude extract on all the fungal species at the concentration of 10%. The aqueous extract showed an activity only on some strains used while no activity was observed on yeasts and moulds for both methanolic and aqueous extract. The other extracts (chloroform, hexane and methanol) had no activity on the microbial growth. Mycotoxins formation in Aspergillus flavus was inhibited by the ethanolic extracts at the concentration of 5%. Key Words: Algae, antimicrobial, minimal inhibitory concentration, moulds. African Journal of Biotechnology Vol.3(1) 2004: 71-7

Extending shelf life of fresh minced camel meat at ambient temperature by Lactobacillus dlbrueckii subsp. delbrueckii

Studies were conducted to stabilize minced meat by fermentation using mixed lactic acid bacteria cultures isolated from natural fermented foodstuffs and selected for their antimicrobial activity against some hazardous microorganisms. Fresh meat of camel purchased from the slaughterhouse of Rabat (Morocco) was minced separately with a meat mincer and supplied with 5% glucose, then inoculated with lactic acid bacteria. Microbiological analyses were carried out to determine standard plate count (SPC), staphylococci, coliforms, enterococci, and lactic acid bacteria. All analyses were determined after 1, 2, 3, 4 and 7 days during the storage. Results showed that a low pH of 4.0-4.2 can be achieved (within 3 days at 22ºC), with a drastic reduction in SPC, coliforms, enterococci and staphylococci. Results suggested that the use of lactic acid bacteria would help in preserving fresh camel meat for extended periods at 22ºC

Reducing the Bloater Spoilage During Lactic Fermentation of Moroccan Green Olives

The process of natural lactic fermentation of green olives is too long and usually associated with several types of olive deteriorations, mainly the »bloater spoilage«. The control of pH and salt level in brine, a practice mostly used in the olive industry, is not sufficient to avoid these problems. The main objective of this work is the control of the fermentationprocess in order to reduce the duration of the process and the olive spoilage incidence.Therefore, some Moroccan green olives were alkali-treated and brined at 5 % NaCl. The controlled fermentation was carried out by adjusting pH, by inoculation with Lactobacillus plantarum I159 and the addition of potassium sorbate (0.05 % brine). The results showed arapid development of lactic fermentation with a remarkable reduction in »bloater spoilage «, without affecting the organoleptic properties, colour and texture of the final product

Extending shelf life of fresh minced camel meat at ambient temperature by Lactobacillus dlbrueckii subsp. delbrueckii

Studies were conducted to stabilize minced meat by fermentation using mixed lactic acid bacteria cultures isolated from natural fermented foodstuffs and selected for their antimicrobial activity against some hazardous microorganisms. Fresh meat of camel purchased from the slaughterhouse of Rabat (Morocco) was minced separately with a meat mincer and supplied with 5% glucose, then inoculated with lactic acid bacteria. Microbiological analyses were carried out to determine standard plate count (SPC), staphylococci, coliforms, enterococci, and lactic acid bacteria. All analyses were determined after 1, 2, 3, 4 and 7 days during the storage. Results showed that a low pH of 4.0-4.2 can be achieved (within 3 days at 22\ub0C), with a drastic reduction in SPC, coliforms, enterococci and staphylococci. Results suggested that the use of lactic acid bacteria would help in preserving fresh camel meat for extended periods at 22\ub0C

Exposure of the endangered Milky stork population to cadmium and lead via food and water intake in Kuala Gula Bird Sanctuary, Perak, Malaysia

The Milky stork is listed as an endangered species endemic to the Southeast Asia region. In Malaysia, the population is currently being reintroduced back into the wild. However, the increase of anthropogenic activity throughout the coastal area might expose the population to hazardous chemicals such as heavy metals. This study highlights the contamination of cadmium (Cd) and lead (Pb) in the Milky stork’s diet. Additionally, this is the first time an integrated exposure model being used to assess heavy metal exposure risk to the population. Lead level (5.5–7.98 mg kg−1) in particular was relatively high compared to Cd (0.08–0.33 mg kg−1). This was probably related to the different niches occupied by the species in the aquatic environment. The results further show that the predicted exposure doses (through intake of both food and water) for all metals are much lower than the Tolerable Daily Intake (TDI) values. The total exposure dose for Cd was 0.11 mg kg−1 d−1 with TDI value of 0.54 mg kg−1 d−1 while Pb total exposure dose was 0.31 mg kg−1 d−1 with TDI value of 0.64 mg kg−1 d−1. Several possible factors that could lead to the observed pattern were discussed. In conclusion, there is an urgent need to improve the current habitat quality to protect the endangered species. The authors also emphasized on the protection of remaining Milky stork’s habitats i.e. mudflats and mangroves and the creation of buffer zone to mitigate the negative impacts that may arise from pollution activity

Vitamin D and cardio-metabolic biomarkers: small-scale comparative study between Libyan migrants and resident women in Serbia

Libyan women are at high risk of vitamin D deficiency, mostly due to their lifestyle and low exposure to sun. In the last decades, Libyan residents have been forced to seek refuge in countries such as Serbia, a country with high incidence of cardio-metabolic diseases. Serbian residents tend to be deficient in vitamin D, mostly due to the lack of vitamin D fortification policy. The aim of this study was to evaluate vitamin D status in Libyan adult women migrating to Serbia, with the assessment of cardio-metabolic and nutritional biomarkers, including erythrocytes fatty acid composition, magnesium concentration, and dietary intake. The same markers were measured in Serbian women, and comparisons between the groups were made. Despite low vitamin D dietary intake in both study groups, we observed lower plasma vitamin D status in Libyan women. This was accompanied by a significantly lower concentration of magnesium in Libyan women. Libyan women had significantly higher omega-3 index and lower n-6/n-3 ratio in erythrocytes' phospholipids. We observed significant negative correlation between vitamin D and n-6 polyunsaturated fatty acids (PUFA) concentrations in both study groups. Despite lower vitamin D status in the Libyan group, erythrocyte fatty acid composition, along with blood lipids' concentrations, indicated a lower cardiovascular risk. Based on our results, the discrepancy in the vitamin D status could not be ascribed to the participants' dietary intake of the micronutrient, rather is potentially associated with ethnic-specific cardio-metabolic profile, which should be confirmed in larger cohorts

Mise au point de la fabrication du smen marocain

SIGLEINIST T 72774 / INIST-CNRS - Institut de l'Information Scientifique et TechniqueFRFranc

Inactivation of Escherichia coli O157:H7 by essential oil from Cinnamomum zeylanicum

Escherichia coli O157:H7 is a pathogen strain, which causes hemorrhagic colitis, hemolytic uremic syndrome and thrombotic thrombocytopenic purpura in humans. The control of bacterial cells in foods is an important factor to reduce foodborne diseases due to E. coli O157:H7. Assays to inactivate E. coli O157:H7 were carried out by using the cinnamon oil obtained by steam distillation for 6 hours. When E. coli O157:H7 cells were incubated at 37°C for 2 hours in the presence of 0.025% of the essential oil from cinnamon, a dramatic decrease was observed in the viable counts (from 10(7) to 3.10(4) CFU/mL-1). In the presence of 0.05% of the oil, most of cells were killed after 30 min, suggesting that the antimicrobial activity of essential oil is bactericidal against E. coli. The minimal inhibitory concentration of the essential oil from cinnamon was around 625 ppm against E. coli O157:H7 and E. coli ATCC 25921, around 1250 ppm against E. coli ATCC25922 and around 2500 ppm against E. coli ATCC11105