Isolation, identification and antimicrobial evaluation of marine actinomycetes from Oman sea sediments

Actinomycetes are gram positive and filamentous bacteria and produce major portion of the bioactive compounds hence play an integral role in the novel drugs development. Recent studies demonstrated that marine habitats inhabiting actinomycetes have unique biodiversity and metabolic activity. For the first time Oman Sea sediments were investigated as a source of antibiotic producing marine actinomycetes in this project. Approximately 84 isolates were obtained from 14 collected sediment samples. Among four culture media and two treatments, Glucose asparagine agar and heat treatment isolated 32 and 47 isolates respectively and exhibited highest efficiency. Evaluation of antimicrobial activity of the isolated actinomycetes by top layer agar revealed that 24, 12, 23 percent of isolates showed antimicrobial activity against S.aureus, E.coli and C.albicans respectively. Determination of Minimum inhibitory concentrations of extracted antibiotics were recorded as 128256, 128-512 and 62-128 µg/ml against S.aureus, E.coli and C.albicans respectively. Preliminary identification studies showed that the potent isolates exhibited typical morphology of Streptomyces genus predominantly. Result of Morphological, biochemical and chemotaxonomical identification revealed that IFSIRI 70 ، IFSIRI 137 ، IFSIRI 145، IFSIRI 193،IFSIRI 214 belonged to Streptomyces genus. Molecular identification by 16s rRNA gene analysis showed high similarity (99%) between IFSIRI 70 ، IFSIRI 137 ، IFSIRI 145، IFSIRI 193،IFSIRI 214 strains with S. chartreusis، S. qinglanensis، S. Cacaoi، S. violaceoruber and S. diastaticus respectively. Phylogenetic analysis showed that isolated producer strains and some commercial antibiotic strains located in a common cluster. These results exhibited high antimicrobial potential of the potent actinomycetes isolates for new antibiotic discovery

The use of modified atmosphere packaging for improvement shelf life of fresh Oncorhynchus mykiss

In this study, influence of modified atmosphere packaging on shelf life of trout (Oncorhynchus mykiss) (whole fish without visceral and without head and tail fish) stored in 4 to 6ºc was examined. Fish stored in MAP condition and control samples, in different time, were tested for spoilage chemical factors (TVN, PV and pH), microbial parameters (total viable count, clostridium botulinum) and sensory factors too. Mixed gases including co2 (30-50%), N2 (40-65%) and o2 (0 to 20%) were used for trout (without head and tail =6 treatments) and (whole fish without visceral and control = 2 treatments) statistical the analysis results showed that examined factors were significant difference during storage (P<0.001). Mixed gases haven t had inhibitory effect on spoilage factors (chemical and microbial parameters). However spoilage process was delayed. Increasing of chemical and microbial changes in control samples was higher than treatment samples especially TVN. The results also showed that shelf life of control samples stored 4-6ºc were between 6-12 days but in MAP samples were 19 days. Mixed gases including CO2 (40%), N2 (55%) and O2 (5%) were the best formula and the shelf life of fish (without head and tail) was 16 days where it was 19 days in whole fish (Lack of visceral). The results showed that storage of trout in MAP condition facilities storage and increasing of fish shelf life too

Comparing evaluation of pin bone machinery in the Silver Carp fillet

Pin bone removing is a new equipment for pin-bone removal increase customer satisfaction and revenue even further the bones were pulled out at good speed. Pin boning especially is very often done manually which causes lots of global transports to low cost countries for processing new technique will help make processing operations more efficient and profitable The new generation pin bone removing equipment is mainly for trout and is not suitable for carp fishes the new pin bone remover which works with air of compressor and hand. has proved to work in almost twenty different fish species, including Great silver smelt, Pike Perch, Coho, Sockeye salmon, Atlantic Salmon, Sea Trout, Saithe, Haddock, Herring, Whitefish, Chinook, Salmon, Perch, Rainbow Trout, Char, Mackerel and Hake. Therefore it will be suitable for carp fishes too. After a day’s work all vital parts can be removed by hand without any tools, for effective cleaning to the fish and gives nice looking filets and is determined to help processors by offering state of the art bone-removing equipment which will increase speed, yield and efficiency. But pin bone removing done manually does not give a nice looking fillet also has a considerable waste of fish

Survey the effects of live rainbow trout handling on fish meat quality

This research was performed to survey the live handling condition of Rainbow trout in Tehran province and determine the effects of this method on the quality of the flesh regarding with water binding capacity, pH changes, moisture, fat and protein content in different seasons of year. Based on reviews of Questionnaires, there were 20 main live rainbow trout sale centers in Tehran. 10 numbers of these were in fruit and vegetable centers of municipality and others were out of these centers. Live fish handling to in these areas mainly was performed from fish farms located in the Haraz road (85 percent), farms of Firoozkooh road (10 percent) and others were (5 percent) from neighboring provinces. The results of this study indicated that current methods of live handling in Tehran (the transporting time 4 h and the density of fish in tank 100-150 kg /m^2) meat quality of transported trout was not affected. Water holding capacity of transported fish was less than caught fish in the fields. This amount was reached to lowest level in in summer as well as the differences between the two groups were significant (P<0.05). Also, when a meat pH level was elevated, water holding capacity was reduced. In summer, the amount of WHC in transported fish was 13.4% that was a highest value between the seasons. Appears that in the summer, high temperature and increasing kinds of stresses to fish during handling due to excessive accumulation of metabolites such as ammonia, muscle energy sources emptied because of high activity. In this condition, falling of pH during postmortem changes being moderated and lead to increase drip loss in the transported sample

National roadmap for aquatic organisms biological products

Specialists in Marine biotechnology using marine biological engineering and scientific principles to develop natural products and regarded services. One of the most important applications of this new branch is produce the natural products such as enzymes, natural colors, vaccines and drugs and etc. which produced from marine living organisms. These products are used in various industries such as pharmaceutical, food or health industry. In the current study, we try to remark the application of marine biological products in the northern (Caspian Sea), southern (Persian Gulf and Oman Sea) or internal waters of Iran into six categories, including aquaculture, pharmaceutical industry, food, healthcare and cosmetic industries. For this purpose, the required information will be collected using investigations which conducted inside and also outside of our country by reviewing and analysis of derived data by attention to our economical facilities for national self-sufficiency in production. Applied research projects will be introduced in three parts including research, technology development and pilot plant as well. Hope that using this strategic document will be effective and practical to production of biological products from marine resources until 2025

Survey of preservatives on shelf life of silver carp burger

In this research in order to assess the possibility of antioxidant effects in quality protection and increase the shelf alife of fish burgers, ascorbic acid as a antioxidant by natural source used in raw uncoated fish burgers and in order to comparison by vacuum packaging, 3 treatments of uncoated fish burgers produced from cultivated silver carp: 1- burgers by common packaging (control) 2- burgers by vacunm packaging 3- burgers by 500ppm Ascorbic acid. Also in order to comparison BHA+BHT antioxidants (that have synergistic effects to each other) effect by vacuum packaging to prevention of lipid oxidation in semi-fried fish burgers 3 other treatments produced too: 1- burgers by common packaging (control) 2- burgers by vacunm packaging 3-burgers by 200 ppm BHA+BHT antioxidants comparatively to fats of product. All of the burgers after production and freezing conserved in -18°c for 6 months (Raw uncoated burgers) and one year (Semi-fried coated burgers). During the storage period chemical, microbiological, and organoleptic tests were down by three repetition monthly. Although peroxide value in raw uncoated fish burgers were higher than standard range even from first month but it seems this factor is not suitable for quality evaluation of uncoated raw fish burgers. Evaluation of TBA index in raw uncoated fish burgers during storage time showed at the end of storage period TBA index for control, vacuum and ascorbic acid treatments were 6.31, 4.76 and 1.29 mg malonaldehyde/kg respectively and taste scores were 5.11, 5.42 and 6.16 respectively. Results indicate the positive effects of ascorbic acid to prevention of lipid oxidation. By attention to TVN, TBA and organoleptic tests 4 mounths for treatments without ascorbic acid by vacuum packaging preference and 6 months shelf life for ascorbic acid treatment have suggested in -18°c temperature. For semi fried fish burger 28 prevention effect for lipid oxidation but vacuum packaging had 32 (without significantly difference,P>0.05). so we can for %BHA+BHT treatment this property was recommend the use of vacuum packaging instead of antioxidant treatment. By attention to TVN, pH, PV, TBA and microbiological and organoleptic tests we can suggest the 8 months for shelf life time of semi fried fish burgers. In this product TVN was the only limitation factor and exeeded from standard range at 9th month of maintenance

Optimal procurement decisions in the presence of total quantity discounts and alternative product recipes

We describe the purchasing decisions faced by a multi-plant company. The suppliers of this company offer complex discount schedules based on the total quantity (rather than cost) of ingredients purchased. The schedules simultaneously account both for corporate purchases and for purchases at the individual plant level. The complexity of the purchasing decisions is further increased due to the existence of alternative production recipes for each final product. We formulate the corresponding cost-minimization problem as a nonlinear mixed 0-1 programming problem. We propose various ways to linearize this formulation, and we evaluate the quality of the resulting models on real-world data. (C) 2003 Elsevier B.V. All rights reserved