No abstract

No abstract

No abstract

No abstract

The aim of the present study is to screen and characterize endogenous microbiota Bacillus spp. from the gastrointestinal (GI) tract of Labeo rohita in order to evaluate their probiotic attributes. A total of 74 isolates from the GI of L. rohita were evaluated for their antimicrobial properties by agar well-diffusion method against fish pathogens. Based on the better antibacterial features, three isolates (KADR1, KADR3, and KADR4) were selected for further delineation. The three selected isolates exhibited higher tolerance to bile salt, moderate tolerance to low pH, high surface hydrophobicity to solvents, and capable to autoaggregate. All three isolates demonstrated notable proteolytic, catalase activity and susceptibility to various antibiotics. Partial 16S rRNA sequencing revealed that the isolates exhibited 99 % sequence homology with Bacillus subtilis, Bacillus aerophilus, and Bacillus firmus of the database substantiating morphological and physiological characterization. Survivability in low pH and bile salt ensures their adaptability in the fish intestinal microenvironment. The ability to autoaggregate reveals colonization potential in the GI of the fish. Absence of hemolytic activity, antibiotic susceptibility to certain antibiotics, presence of protease and catalase activity, and non-pathogenic caliber of the above-mentioned isolates could be feasible characteristics when considering them as probiotics in the aquaculture industry.

No abstract

No abstract

A nutrition survey carried out in India revealed that the diets of the rural population are inadequate and deficient in most of the nutrients especially protein. India being the 5th-largest producer of soybean, a protein-rich cereal, can redress protein-energy malnutrition through diversification of soybean uses by developing high-value and health-based food products. Tofu, a nonfermented soybean product rich in high-quality protein, B-vitamins, and isoflavones, could be an excellent substitute for meat in Indian recipes. Tofu being rich in protein has a very short shelf life. Hence an attempt was made to improve the shelf life using extracts of tulsi (Ocimum sanctum) commonly available in rural areas. Tofu was prepared traditionally using MgCl(2):CaSO(4) as coagulating agents. Aqueous extract of Ocimum sanctum (tulsi) was added during the preparation and storage of tofu to prolong its shelf life. Water used in this study was free from microflora, plant extract used contained mesophilic count of 2.527 x 10(4) CFU/g, and no yeasts and molds were detected. Tofu with tulsi extract had 76.4% moisture and was softer than control. Not much difference in mesophilic count was observed between control and treated samples during storage; however, treated tofu was organoleptically good until the end of the study with less lipid-peroxidation and exhibited 50% (4.7 units) less protease activity than control (9.6 units) after 7 d. By using extracts of naturally available, easily cultivable tulsi, the shelf life was successfully extended to 7 to 8 d from 3 to 4 d of normal storage without refrigeration.