In this study an attempt was made to optimize the cultural and nutritional conditions for xylanase production by Bacillus species in submerge fermentation process. Whole fermentation process was carried out in 250 ml Erlenmeyer flask with agitation speed of 140 rpm. Bacillus subtilis exhibit maximum xylanase production at initial medium pH of 8, substrate concentration of 2% with inoculum size of 2% at 35 C for 48 h of fermentation period. Further supplementation of sucrose, (NH 4) 2 SO 4 and peptone as a carbon and nitrogen sources favored enzyme production. The other strain Bacillus megaterium showed its peak xylanase production at initial medium pH of 8, inoculum size of 1.5% with substrate concentration of 1.5% at incubation temperature of 40 C for 72 h of fermentation period. The best carbon and nitrogen sources are xylose, KNO 3 and malt extract. Both strains can also utilize molasses at 0.5% concentration for xylanase production can grow in medium containing 0.2% NaCl (B. subtilis BS04) and 0.8% NaCl (B. megaterium BM07) respectively. The optimum temperature of xylanase was 50 C and pH was 5 and 5.5 by B. subtilis BS04 and B. megaterium BM07 respectively.
Disorders of taste and smell can cause an aversion to food in a sick patient and therefore affect his/her ability to maintain optimal nutrition. This can lead to a reduced level of strength, muscle mass, function, and quality of life. Additionally, reduced ability to differentiate between various intensities or concentrations of a tastant can result in increased intake of salt and sugar and exacerbation of chronic diseases such as heart failure and diabetes. These implications can be heightened in the elderly, who are particularly frail and are challenged by polypharmacy and multiple comorbid conditions. In this article, we will review the prevalence, etiology, and management of taste disorders. Additionally, we will review the association between taste and smell disorders and how disorders of smell can affect perception of taste.
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