Ethanol tolerance, osmotolerance and sugar conversion efficiency were used to screen yeasts for potential ethanol production from sweet-stem sorghum juice. Of the ten strains of Saccharomyces sp. that produced ethanol from the sorghum juice or from yeast extract/phosphate/sucrose (YEPS) media, the best sugar conversion efficiencies were greater than 85% for the strains Vin7, SB9, N96 and GSL. Vin7 and SB9 had higher sugar conversion efficiencies for sweet-stem sorghum juice, while strains N96 and GSL gave higher conversions in YEPS.
ObjectivesPoliomyelitis is an infectious disease caused by the polio virus which affects mostly young children below the age of 15 years. For surveillance children with acute flaccid paralysis (AFP) are tracked. In Zimbabwe every district should report two cases per 100,000 population of children under the age of 15 years old. In 2017, Mwenezi district failed to detect any AFP cases. We therefore evaluated the AFP surveillance system in Mwenezi district. We conducted a surveillance system evaluation using the updated Centers for Disease Control guidelines for evaluating public health surveillance systems. We interviewed health workers in Mwenezi district and looked at AFP records from January to December 2017.ResultsThe main reasons for failure to report a case in 2017 were the vastness of the district with bad road networks as well as lack of a dedicated vehicle to carry out EPI outreach activities. About a quarter, 24%, of the health workers did not know the specimen that is used in AFP diagnosis. The AFP surveillance system in Mwenezi district was performing poorly due to lack of active search of cases in the community caused by disruption of EPI outreach activities.
Ten predominant lactic acid bacterial isolates from traditionally fermented milk and four isolates from an industrially fermented milk, Lacto, together with 14 reference strains ofLactobacillus and three ofLactococcus were examined for 32 characteristics. Data were analysed using the simple matching coefficient and clustering was by unweighted pair group average linkage. All the isolated from traditionally fermented milk belonged to the genusLactobacillus. Seven isolates could be identified as belonging toL. helveticus, L. plantarum, L. delbrueckii subsp.lactis, L. casei subsp.casei andL. casel subsp.pseudoplantarum. Three of the isolates could only be identified as either betabacteria or streptobacteria. The four isolates from Lacto were identified asLactococcus lactis. However, they could not be identified to subspecies level.
The cyanide levels were followed during protein enrichment of cassava by the fungus Aspergilus oryzae. The total cyanogen level decreased by 158 mg/kg dry weight to 54.2 mg/kg dry weight as a result of the whole process including fermentation. The cyanogenic glucoside level decreased by 88% during the fermentation process while acetone cyanohydrin was retained in the cassava. The prefermentation processing which involved crushing, sundrying and milling the cassava into flour, reduced the total cyanogen levels by 40%. The process resulted in considerable reduction in the cyanogenic content of the product.
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