Research has been conducted to analyze the effect of soaking time and addition of lime slices on the characteristics of infused water dates. This research was conducted in a laboratory scale using Completely Randomized Design consisting of 2 factors, namely soaking time (P) and number of lime slices (J). The first factor, soaking time consists of 3 levels, namely P1 = 1 day, P2 = 3 days, P3 = 5 days. The second factor is the number of pieces of lime (J) consisting of 3 levels, namely J1 = 1 piece, J2 = 2 pieces and J3 = 3 pieces. There were 9 treatment combinations with 3 replications, so that as a whole 27 unit experiments were obtained. The parameters analyzed were the ethanol content, Vitamin C content and hedonic test on color, aroma and taste. Ethanol content, hedonic color and aroma of infused water dates are influenced by soaking time, while the levels of Vitamin C and hedonic taste are influenced by the addition of lime. The interaction between soaking time and addition of lime influence the levels of Vitamin C of infused water. The longer soaking and the more dates used, the higher the ethanol content produced. The highest ethanol was obtained at 5 days treatment (0.98% w / v). The more the amount of lime used, the higher the levels of vitamin C in the infused water produced. The level of preference for panelists tends to decrease with increasing immersion time and addition of lime slices. Keywords : etanol, infosed water, lime, date, Vitamin C
Bioethanol is gaining increasing attention as a clean and renewable fuel because of its major environmental benefits. Efficient bioethanol fermentation requires the selection of superior strains that are capable of ethanol stress tolerance. Yeast can produce ethanol, thereby reflecting its intrinsic ability to tolerate ethanol. This study focuses on ethanol tolerance enhancement of Saccharomyces cerevisiae for ethanol production improvement through protoplast fusion. S. cerevisiae and P. stipitis fusants (ATCC 58785), which can ferment xylose, were isolated. The ability of these isolates tolerate ethanol was investigated by allowing the strains to grow in different ethanol concentrations. Results showed the ability of the fusantsto have an average tolerance to ethanol when compared with the parent strains and fermented glucose in the presence of 6% ethanol. By contrast, the parent strains S. cerevisiae and P. stipitis showed ethanol tolerances of 8 and 4%, respectively. Fusant formation was confirmed by the increased DNA content. This outcome suggests that multiple fusions had occurred and the genetic stability of fusants indicates that F24 and F18 are genetically stable and suitable for industrial production.
Protoplast fusion is a common approach used to improve fermentation of industrial yeast strains. Molecular study using DNA content, RAPD, DNA sequences and protein profile were applied to differentiate between S. cerevisiae and P. stipitis ATCC 58785 and their fusants from protoplast fusion for improvement of biofuel production from biomass. Fusants were showed higher DNA content than that in the parental strain and DNA concentration obtained for recently generated fusant was generally lower compared to the values expected by the theoretical addition of DNA concentration from the respective parental strains. Fusants were showed new combination of DNA fragment patterns. The DNA sequencing, which includes two non-coding regions designated as the internal transcribed spacers (ITS1 and ITS2) and the 5.8S gene were performed for further confirmation of the fusant nature of fusants. According to genetic similarity and intra-species differentiation, two parent strains and fusants were grouped into two different clusters. S. cerevisiae which correspond to 88% sequence similarity whereas approximately 97% similarity was observed with P. stipitis ATCC 58785.The sequence of the ITS1, ITS2 and the 5.8S gene of each fusants was submitted to Genbank with the NCBI ACESSION NO. In general, the obtained new combination of DNA fragment patterns and the presence of new DNA fragment or the absence of existing parental DNA fragments in the fusant strains compared to their parents could be considered as indicator of nuclear fusion of the two parental nuclei in the fused protoplasts, also differences in polypeptide profile on SDS-PAGE analysis were investigated. The polypeptide profile was seen with reference to a protein ladder (GangNam-STAIN™ Prestained). SDS-PAGE protein analysis of the selected fusants and their parental strains confirmed that all fusant strains acquired and expressed many specific protein bands from the parental strains.
Insect juvenile hormone-like compound methyl farnesoate (MF), identified through ‘reverse endocrinology’ in crustaceans is a sesqui-terpenoid and plays crucial role in growth well proved by direct administration into the animals at laboratory conditions. However, these studies are not reached to the cultural ponds. Moreover, dietary supplementation of MF and its effects on growth in crustaceans is still at infancy. The present study tested MF (concentration of 10−9, 10−8 and 10−7 moles/crab added to commercial shrimp pellet diet) in the growth of male crab Oziothelphusa senex senex (Oss) supplemented every alternative day for about 40 days. Along with experimental group control and eyestalk removed (ESX) groups are maintained. Dietary MF induced significant enhancement in the growth of male crab. The most effective group MF 10−8 moles/crab supplemented. The frequency of growth induction found in this study is MF 10−8>10−9>10−7 moles/crab ≤ ESX and molted percentage is 27.5%, 17.5%, 10%, 10% in each group, respectively. The dietary supplementation of MF effective in inducing growth in cultured crustaceans thereby increases the yield of crustacean protein.
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