Dr. GEORGE ROMBO Cholera This is an infection of the small intestine caused by bacterium vibrio cholera. Transmission is mostly from the fecal contamination of food and water that is caused by poor sanitation Susceptibility About 100 million bacteria must typically be ingested to cause cholera in a normal healthy adult. Children are also more susceptible with 2- 4 year old having the highest rates of infection Individual susceptibility to cholera is also affected by their blood type with
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A2 Practical Investigations Title: The effect of Temperature on the growth of Aspergillus oryzae Develop a Hypothesis This particular investigation is to discover how a range of temperatures effects the growth rate of the fungi Aspergillus oryzae. Most fungi’s tend to survive within the temperature range of 5-35oC‚ with the optimum depending on their normal environmental temperature. The fungi Aspergillus oryzae is heterotrophic which means they taken in their food from dead organic matter and cannot
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1. INTRODUCTION 1.1 ENZYMES THE ENZYMES SPEAK!! “We are the catalysts of the living world! Protein in nature and in action specific; rapid and accurate; huge in size but with small active centres; highly exploited for disease diagnosis in lab centres”. DEFINITION Enzymes may be defined as biocatalysts synthesised by living cells. They are protein in nature (exception RNA acting as ribozyme) colloidal and thermo-labile in character and specific in their action. HISTORICAL BACKGROUND In
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include wheezing‚ shortness of breath‚ cough‚ and fever (in rare cases). Aspergillosis is a disease caused by Aspergillus‚ a common mold (a type of fungus) that lives indoors and outdoors. Most people breathe in Aspergillus spores every day without getting sick. However‚ people with weakened immune systems or lung diseases are at a higher risk of developing health problems due to Aspergillus. People who have very weak immune systems are prone to diseases and can catch them quickly. For example‚ one
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Adding Enzymes to Improve Beef Tenderness By Chris R. Calkins‚ Ph.D. and Gary Sullivan‚ University of Nebraska Importance of Beef Tenderness Beef palatability is affected by many factors and tenderness is cited as one of the most important. Consumers are willing to pay a premium for a guaranteed tender product with the potential to increase the value of the middle meats over $60 per carcass (Miller et al.‚ 2001). Consequently‚ the meat industry is in a continual search for methods to improve the
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oil-degrading potential of fungi isolates on diesel‚ kerosene and petrol. Water samples were collected aseptically and analyzed microbiologically using standard techniques. The fungi isolated from the water samples were: Trichoderma viridae‚ Aspergillus niger‚ Aspergillus fumigatus and Stochyborys atra. The confirmatory test for oil utilization potential of the isolated fungi was carried out using the enrichment method‚ minimal salt broth (MSB). There were variations in the growth patterns of each of the
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evaluated against Aspergillus niger and Candida albicans. Hydro-alcoholic extracts of all the plants were found to have maximum antifungal activity in comparison to hexane extracts. Hydroalcoholic extracts of Andrographis paniculata and Achyranthes aspera showed maximum potency against Aspergillus niger and Candida albicans at highest MIC value of 0.5 and 0.3 mg/ml respectively. Hexane extracts of Andrographis paniculata showed highest MIC value of 0.7 mg/ml against Aspergillus niger. Key words:
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163U/ml of chitinolytic activity. Antifungal Activity of Paenibacillus elgii TS33 The antifungal activity was performed against Fusarium solani‚ Aspergillus parasiticus and Aspergillus fumigates in which Paenibacillus elgii TS33 showed the maximum zone of inhibition against Fusarium solani which was 17mm followed by Aspergillus parasiticus (15mm) and Aspergillus fumigates (14mm) respectively. DISCUSSION Chitinases play an imperative role in the breakdown of chitin and potentially in the utilization
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Unlike most Aspergillus spp. and Penicillium spp.‚ Fusarium spp. grows in crops before harvest‚ and grows only at high water availability levels and generally considered as field fungi rather than storage fungi (Barney et al.‚ 1995). Mycotoxins are therefore usually produced before or immediately after
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fungal and bacterial amylase may be due to the different environments that each enzyme is naturally found in. Bacillus licheniformis is found in a wider range of environments so its enzymes have to survive a higher range of temperatures. Where as Aspergillus oryzae is found in lower temperature habitats preventing its enzymes from tolerating a wider range of temperatures (Hideki‚ 1982). At 75°-85 °C no starch was hydrolyzed because the fungal enzyme denatured. If both bacterial and fungal enzymes were
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