Aim : Methodology :Results : Interpretation :Chicken feathers represent huge pool of waste biomass which can undergo microbial degradation to generate value added products. Chicken feathers can be used as cheap substrate for production of keratinase enzyme which can be effectively used in dehairing of hides. Such enzyme based process is superior over conventional chemical based dehairing process, known to be responsible for pollution of the aquatic ecosystems.Isolation, characterization and identification of keratin degrading bacteria in feather meal broth medium using 0.5% chicken feather as substrate. The effect of various parameters such as temperature; pH and substrate concentration on enzyme activity was assayed. The crude keratinase was evaluated comparatively with conventional chemical based process for dehairing activities with specific references to goat skin and cow hide.
Compost tea, Tilt 250 EC and Bavistin 50 WP were evaluated for controlling brown spot and narrow brown spot diseases of rice in the field laboratory of the Department of Plant Pathology, Bangladesh Agricultural University, Mymensingh during the period from July to December, 2011. Significant effect of different treatments was observed on the severity of brown spot and narrow brown spot of rice as compared to control. The results evidently showed the lowest brown spot severity in T4 (Tilt 250 EC applied as foliar spray) which was statistically similar to T3 (Compost tea as soil drenching) while the highest severity was recorded in untreated control plot at booting and ripening stage. But narrow brown spot severity was lowest in T4 (Tilt 250 EC as foliar spray) which was similar to T5 (Tilt 250 EC as soil drenching), T6 (Bavistin 50 WP as foliar spray) and highest severity was found in T2 (Compost tea as foliar spray) which was statistically similar to T1 (control), T3 (Compost tea as soil drenching), T7 (Bavistin 50 WP as soil drenching) at booting stage. But at ripening stage the highest severity was found in T1 (control) and the lowest severity was found in T4 (Tilt 250 EC as foliar spray) which was statistically similar to T5 (Tilt 250 EC as soil drenching). However, soil drenching and foliar application of compost tea performed better as compared to control in reducing the severity of brown spot. But compost tea as foliar spray increased the narrow brown spot disease. Significant effect of the treatments was observed on growth and yield contributing characters except panicle length. Foliar and soil application of Tilt and soil application of compost tea showed better performance in increasing growth and yield contributing characters as compared to all other treatments.
The experiment was conducted to determine the optimum level of egg in the manufacture of buffalo milk pudding. Three types of pudding were prepared using different levels of eggs (40%, 30% and 20% by weight) and a constant level of corn flour (4%) at Dairy Technology and Microbiology Laboratory of the Department of Dairy Science, Bangladesh Agricultural University, Mymensingh. Quality of pudding was evaluated by physical, chemical and microbial test. From the result of physical study (smell and taste, body and consistency, color and appearance) it was found that pudding of 40% egg obtained the best score (97.50±3.77) followed by 30% (83.96±2.52) and 20% egg containing pudding (74.93±1.01). The differences within the overall score with different level of egg had significant effect. Chemical analysis showed the significant differences (p<0.01) within the total solids (TS) (340.61±1.72, 334.18±2.10 and 327.48±2.61), moisture (659.39±1.72, 665.82±2.10 and 672.52±2.61), fat (79.37±1.90, 76.43±2.76 and 73.47±3.62), protein (60.43±0.90, 53.82±0.57 and 47.07±0.25), carbohydrate (194.02±1.07, 197.33±1.17 and 200.57±1.21) and pH (6.90±0.00, 6.93±0.21 and 6.87±0.22) but no significant differences was found in ash (6.78±0.14, 6.58±0.13 and 6.38±0.01) and acidity percentage (0.071±0.00, 0.071±0.00 and 0.071±0.00%). Microbial analysis showed that there were significant differences (p<0.01) in total bacterial count (43.00±2.65×104, 38.33±1.53×104 and 35.00±3.00×104) in the pudding containing different levels of eggs. The experiment concluded that the egg level has a significant effect on the buffalo milk. The better result for buffalo pudding is at 40% egg level by weight with 4% constant corn flour. Asian Australas. J. Food Saf. Secur. 2018, 2(1), 35-39
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