Preliminary Studies of Halophilic Yeasts Antimicrobial Activities Isolated from Cocoa Bean Pulp towards E.coli and Salmonella spp.

Aims of the research was to determine antimicrobial activities of halophilic yeasts isolated from cocoa bean pulp towards E. coli and Salmonella spp.. Research done with experimental methods and the data were descriptive-exploratory analyzed. Yeasts isolated from cocoa bean pulp (third days fermentation) and cultured on Malt Extract Agar (MEA). Total yeasts population on Nutrient Agar (NA) with addition of 5 and 10% (w/v) NaCl counted to determine potential halophilic yeast. Antimicrobial activities towards E.coli and Salmonella spp. determined by diffusion well method on NA. Isolate C2 shown halophilic characteristic with total yeast population of 9.2 x 102 cfu/g on 5% NaCl and zero yeasts population on 10% NaCl, while isolate C1 shown better halophilic characteristic with total yeast population of 2.1 x 103 cfu/g on 5% NaCl and 1.3 x103 cfu/g on 10% NaCl. Antimicrobial activites of selected isolates shown by isolate C1 with 1-2 mm clear zone towards E.coli and 2-3 mm clear zone towards Salmonella spp. while isolate C2 shown no inhibition towards E.coli and 5-10 mm clear zone inhibition towards Salmonella spp.

Preliminary Identification of Potential Halophilic Bacteria Isolated from ‘Asam Sunti’ – Indonesian Traditional Herbs, in Inhibiting the Growth of E.coli and Salmonella spp.

The research aimed to determine potential halophilic bacteria isolated from Asam Sunti in inhibiting the growth of E. coli and Salmonella spp.. Research done experimentally and data analyzed by descriptive-exploratory method. Asam Sunti collected from market in Nanggroe Aceh Darussalam were cultured in Nutrient Agar (NA) with addition of 5 and 10% (w/v) NaCl and the total bacteria population was counted. Two different colonies isolated then identified by macroscopic, microscopic and gram staining. Abilities in inhibit the growth of E.coli and Salmonella spp. determined by diffusion well method on NA. Results showed that the best isolate was isolate A1 (rod shaped, gram negative bacteria) that resulting in 1.6 x 105 cfu/ml in 5% NaCl and 1.2 x 105 cfu/ml in 10% NaCl with no inhibition abilities towards E.coli and 11 mm of clear zone inhibition towards Salmonella spp.

Selection of Mozzarella Cheese Whey Native Yeasts with Ethanol and Glucose Tolerance Ability

The research aimed to determine the native yeast on mozzarella cheese whey that has glucose and ethanol tolerance ability. The research did experimentally and the data analyzed descriptively. Native yeasts isolated from 1 ml mozzarella cheese whey with using a modification of Potato Dextrose Agar/PDA (Oxoid Ltd.) with the addition of 3% Yeasts Extract/YE (Kraft Foods) and 10 ppm amoxicillin. The yeasts identified for macroscopic and microscopic characteristics then tested with RapID Yeast Plus System. The ability in tolerate ethanol and glucose contents tested by grown the yeasts on modified Nutrient Broth/NB (Oxoid Ltd.) with 3% Yeasts Extract/YE (Kraft Foods) and 10 ppm amoxicillin then added with glucose monohydrates (10%, 20%, 30%) or ethanol (10%, 20%, 30%) and incubated for 72h at room temperature (23-28°C). Optical density (OD) read for UV absorbance at 600 nm using UV-Vis spectrophotometer every 24h until 72h. Results showed that six native yeasts isolated and identified as C. tropicalis three isolate, Tri. beigelii two isolates and Blast. capitatus is one isolate. The best isolates with highest OD at 30% glucose concentration (2.215) gained by C.tropicalis (a), while the highest OD at 30% ethanol concentration (0.508) shown by C.tropicalis (f).

The Isolation and Identification of Stress Tolerance Ethanol-fermenting Yeasts from Mozzarella Cheese Whey

Bioethanol conversions has long been considered as a possible solution for whey utilization. The existence of wild ethanol-fermenting yeasts that able to hydrolyze lactose become an important thing. Aims of the research was to isolate and identified the potential ethanol-fermenting yeasts from mozzarella cheese whey. Research done experimentally and analyzed descriptively. Yeast candidates isolated from mozarella cheese whey with pour plate method and purified on Potato Dextrose Agar (PDA) with the addition of 3% Yeast Extract and 10 ppm of Amoxycillin. The candidates were tested to stress tolerance towards various sugar and ethanol contents. Ethanol-fermenting yeast candidates tested in converting whey into bioethanol by inoculating 2% isolates into mozzarella cheese whey and incubated in room temperature (26-28°C) for 48 hours, then the ethanol contents tested by Gas Chromatography. The isolate that gave the highest ethanol contents identified using RapID Yeast Plus System. Results showed that there are 5.8 x 105 cfu/ml yeasts population in mozzarella cheese whey with four isolates that has different macroscopic character. Four candidate showed endurance towards 30% sugar and 20% ethanol contents and isolate W2 chosen as best isolate that produce the highest ethanol contents of 1,515.973 ppm. RapID Yeast Plus System has identified the isolate W2 has 96.43% similarity with Candida lambica

Effect of Macronutrient Needs on Digestibility and Average Daily Gain of Sheep (Ovisaries var. Padjadjaran, Family Bovidae)

Feeding management is a very important factor that makes sure fulfil quality and quantity for livestock nutrient sufficiency that affects the success rate in livestock farming. The excellent macro nutrient needs determination is an absolute thing to achieve the optimal growth which represented by digestibility and average daily gain. Feed formulation that considering the material selection, availability, and the price of feed materials could gave sustainable livestock feed management. The study was carried out to evaluate the effect of macronutrients needs on digestibility and average daily gain of sheep. Twenty Padjadjaran sheep (Ovisaries var. Padjadjaran, Family Bovidae), which resulted from crossbreeding between South-African Capstaad, Merino, and local, were chosen as tested animals. These white sheep were placed separately in individual metabolism cages. All animals were 8-10 months of age and their body weights ranged between 15-33 kg. The animals were divided into 5 groups and each group was treated with different dietary feeds (4 times replication) that contained dry material, crude protein, crude fiber, crude fat, and nitrogen-free extract (NFE). The parameters measured were dry matter intake (DMI), dry matter digestibility (DMD), organic matter digestibility (OMD) and average daily gain (ADG). The treatments showed no significant effect on DMI, DMD, and OMD, whereas an increase of ADG (113.33 – 169.17 g/animal/day) was observed on all animals. One of R2-treated animal showed an increase of 276.67 g/day

The Roles of Candida tropicalis Toward Peptide and Amino Acid Changes in Cheese Whey Fermentation

Whey is a by-product of cheese processing and is comprised of nearly 90% of the milk used. The protein content in cheese whey has the potential to create peptide and amino acids which have a functional effect in biological activity. Peptides and amino acids can be produced through fermentation with Candida tropicalis into native whey from cheese whey. The study aims to determine fermentation time in producing peptide and amino acid profiling in the fermentation of native cheese whey by Candida tropicalis. Cheese whey fermented with C. tropicalis was compared to a naturally fermented cheese whey as control at an ambient temperature for 48 hours. Peptide content identified by Folin–Ciocalteu methods and the amino acid profile is determined by high performance liquid chromatography (HPLC). Fermentation results showed that the maximum content of peptides needs a 24-hour fermentation in 10.42 ppm. Peptide content decreased with further fermentation caused by the degradation of peptides into amino acids. The amino acids that increased were aspartate, glutamate, threonine, valine, isoleucine, and lysine, while those that decreased were serine, histidine, glycine, arginine, alanine, tyrosine, and methionine

The potential for foodborne disease stemming from the consumption of quail products: A systematic review

Background and Aim: Investigation of the zoonotic potential of quail-derived food items, including eggs and meat, and their consequential impact on the health of the general population is insufficient. The present study provides a comprehensive overview of the potential hazards associated with consuming quail eggs and meat products with a One Health approach based on the existing body of knowledge derived from multi-disciplinary studies. Materials and Methods: A total of 37 studies from 2004 to 2021 were procured from four distinct databases following a two-stage screening process involving practical and methodological screening. The utilization of a descriptive qualitative method with a meta-aggregation approach was employed to scrutinize these studies, leading to a definitive conclusion regarding the risks of foodborne diseases associated with the consumption of quail meat products. Results: A total of 7555 studies were retrieved and 146 were qualified based on the predetermined criteria. Of 146 studies, 90 studies were eliminated based on duplication screening. Of the 90, 37 were determined to be related to the aim of this research. Conclusion: The consumption of quail eggs and meat products poses a significant risk for foodborne diseases, with potentially greater ramifications than currently recognized, particularly in the areas of food safety, public health, conservation, and the economy