A research paper submitted to GSTF Journal of BioSciences (JBio) must be original that are unpublished and cannot be under review for publication elsewhere during the time it is being considered for GSTF Journal of BioSciences (JBio). Furthermore, after you submit a paper to GSTF Journal of BioSciences (JBio), you must await the response from GSTF Journal of BioSciences (JBio) and only resubmit elsewhere if your paper is rejected--or withdrawn at your request--from GSTF Journal of BioSciences (JBio). Â
Microwaves: An Alternative Bacterial Sterilization Technique?
Sterilization is defined as a process which eliminates all forms of life, such as bacteria, fungi, spores, viruses, etc. present on surfaces, contained in fluids or in any compound such as a culture media. Microwaves are non-ionizing radiations which heat food using the principle of dielectric heating. The same principle can be applied for the sterilization of microorganisms in culture media. A conventional microwave ovesn was used to study the effects of microwave radiations on survival of microorganisms. E. coli and Bacillus subtilis strains were selected for the study. It was observed that the use of microwave radiations were effective in reducing the time required for killing the cultures under study. However, a shielding effect was observed in presence of organic compounds, where a higher intensity or increased exposure time was required to kill the culture.
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Antimicrobial Activity of Jackfruitâ€™s Straws Films Which has been enriched by Temulawak (Curcuma Xanthorrhizza, ROXB.) toward Microorganism on Galamai
This research was aimed to know antimicrobial activity of edible film from jackfruitâ€™s straws. Previously, edible films has been enriched by temulawak juice with various concentration (2%, 4%, 6%, and 8%). Antimicrobial activity toward microorganism on galamai (all of microorganism and osmophilic group) has been examined using agar diffusion methode. Zone of inhibition were measured after 24 h of incubation. Diameter of zone inhibition for all of microorganism were 9.00-26.50 mm and osmophilic microorganism were 8.50-12.70 mm.
Biodegradation of Benzene by an Indigenous Microorganism in a Batch Reactor
Biodegradation of benzene by an indigenous culture isolated from municipal waste water treatment plant was investigated in a batch shake flasks. Benzene with lower concentration of 25 mg l-1 and higher concentration of 600 mg l-1 were acclimatized in the enrichment medium before the biodegradation in batch reactor. The degradation rate (D) and specific growth rate (Î¼) were maximum, i.e. 15.857 mg l-1 h-1 and 0.02696 h-1, respectively at 300 mg l-1. At higher concentration, D and Î¼ decreased due to substrate inhibition and at lower concentration they were observed to be less due to lack of carbon source i.e benzene for growth of the culture. The experimental specific growth rates were fitted to Haldane and Edward models, from which Haldane model was found to be a better fit with root mean square error 0.0026. The biokinetics constants determined by these two models showed good potential of isolated culture of genera Aeromonas for biodegradation of benzene from waste streams.
Heat Resistant Proteases Isolated from Medicinally Significant Spices: Partial Purification and Biochemical Characterization
Proteases or proteinases are essential constituents for all the existing live forms. They act as important industrial enzymes occupying about 60% of total enzyme market. In the present study proteases extracted from nine medicinally important spices; Carum copticum, Syzygium aromaticum, Cuminum cyminum, Nigella sativa, Cinnamomum verum, Foeniculum vulgare, Zingiber officinale, Cinnamomum tamala and Curcuma longa; used in our food and as household medicines on regular basis, have been investigated. Amongst these spices, the specific activity of the isolated protease enzyme was found to be significantly high in Nigella sativa (204 units/mg) and Curcuma longa (124 units/mg) and therefore, their extract was further partially purified and biochemically characterized. The crude extract of the two spices on being subjected to salt precipitation using (NH4)2SO4 as neutral salt, yielded three fractions at 0-30%, 30-60% and 60-90% saturation level. The specific activity of protease enzyme was found to be highest in 0-30% fraction, obtained from both the sources. The values of specific activity and purification-fold of enzyme from Nigella sativa and Curcuma longa were found to be 409 U/mg, 590 U/mg and 2.0-, 4.8-, respectively. The enzyme showed maximum activity at pH and temperature conditions of 5.0 and 40Â°C, respectively, at 20 min of incubation time, in both the cases. The pH stability values of protease from Nigella sativa ranged from 5.0 to 9.0 whereas in Curcuma longa values were from 4.0 to 8.0. The enzyme from Nigella sativa and Curcuma longa exhibited resistance against heat treatment upto 600C and 500C, respectively, increasing the industrial feasibility. The present work hereby, indicates that Nigella sativa and Curcuma longa may serve as good source of thermostable protease; an enzyme of great relevance in various chemical and bio-industries along with pharma sector.