This study aimed to compare the inactivation rate and the mechanisms of pathogenic bacteria in three matrixes (sawdust, rice husk and charcoal) during the composting process. The inactivation rate was evaluated with Escherichia coli strain and the damaged parts and/or functions were evaluated with three different media. Normalized inactivation rate constant in three media and from three matrixes had no significant difference in each process (pure, 1 month and 2 months). The value in rice husk was relatively increased during 2 months but there was no significant difference. The inactivation rate constants of Tryptic Soy Agar (TSA) and Compact Dry E. coli/Coliform in pure sawdust and rice husk were relatively lower than that of Desoxycholate Agar, but increased in 2 months. This indicated that damaging part was changed from outer membrane to enzymes and metabolisms during the 2-month composting process. In the case of charcoal, only the TSA value in apure matrix was relatively lower than that of others, but it increased in 2 months. This indicated that damaging part was changed from outer membrane and enzyme to metabolisms during the composting process. Composting matrix and composting process did not significantly affect inactivation rate of pathogenic bacteria during the process but affected the damaging part of the bacteria.

The present study aimed to access for the physiochemical parameters of vinegar production through Togolese local variety Mangovi of mango Mangifera indica juice fermentation. The juice was fermented successively by Saccharomyces cerevisisae and acetic bacteria. The levels of ethanol and acetic acid in the juice during the production of vinegar were monitored by gas chromatography and titrimetry methods, respectively. The physiological state of the yeast Saccharomyces cerevisiae L2056 was determined by flow cytometry using a dual fluorescent labeling of diacetate carboxy-fluorescein (CFDA) and propidium iodide. The results indicated that 200 mL of mango juice, sugar content 20 Brix, set in alcoholic fermentation with 10(6) yeast cells produced 22.4 g L(-1) ethanol in 72 h. Acetic fermentation transformed 93% of this ethanol to acetic acid in 288 h. Twenty-four hours after the beginning of alcoholic fermentation, 91% of cells were viable, 8.85% were stressed and 0.05% died. After 24 h of acetic fermentation, viable, stressed and dead cells were 45, 12 and 39%, respectively; corresponding to the passage of acetic vinegar level from 0.9 to 2.1 degrees. At the end of the acetic fermentation, dead cells were estimated to 98% at and acetic acid to 4.7 degrees. Using consecutive fermentations is suitable technique for vinegar production from mango juice. The application of the present results may contribute to avoid fruits post harvest losses.

This study aimed to reduce post-harvest losses of pineapple local variety egbenana by the transformation of juice into vinegar through biotechnological process. Vinegar was produced through two successive fermentations: alcoholic and acetic fermentations. The alcohol fermentation was carried out at 30 degrees C using yeast. Biomass, pH and Brix were evaluated daily during the fermentation. Acetic fermentation was carried out at 30 degrees C using an acetic bacteria strain isolated from pineapple wine previously exposed to ambient temperature (28 degrees C) for 5 days. Biomass, pH and acid levels were monitored each 2 days. The performance of acetic bacteria isolated was also assessed by studying their glucose and ethanol tolerance. The study allowed the isolation of yeast coded Saccharomyces cerevisiae (LAS01) and an acetic bacteria coded Acetobacter sp. (ASV03) both occurring in the pineapple juice. The monitoring of successive fermentations indicated that the pineapple juice with sugar concentration of 20 Brix, seeded with 10(6) cells of Saccharomyces cerevisiae (LAS01) for alcoholic fermentation for 4 days and afterwards seeded with 10(6) cells of Acetobacter sp. resulted in 4.5 acetic degree vinegar at Brix 5.3% and pH 2.8 for 23 to 25 days. The study of glucose tolerance of the strain of Acetobacter sp. showed that the growth of acetic bacteria was important in a juice with high concentration of sugar. However, the concentration of ethanol did not effect on the acetic bacteria growth. These results enabled on one hand to improve the manufacturing technology of vinegar from fruits and on the other hand to produce a starter of yeast and acetic bacteria strains for this production.

This study aimed at estimating the sanitizing effectiveness of urea treatment by studying the inactivation kinetics of selected indicator microorganisms. Finished composts from a composting toilet were inoculated with indicator microorganisms and subjected to different urea concentrations (0.5–2% w/w) and temperatures (22, 32 and 42°C). The inactivation kinetics parameters were determined in relation to pH, ammonia content and temperature during treatment time. The results show that urea addition to compost enhanced inactivation of microorganisms. The decline in number of E. coli and Enterococus followed a linear reduction, while that of Ascaris lumbricoides eggs followed a linear reduction plus shoulder. The inactivation rate constants of all microorganisms tested were positively correlated to the increase of NH3(aq) concentration and temperature. The relationship between the inactivation rate of microorganisms, ammonia through urea concentration and temperature were established. Therefore, the best decimal decay of E. coli, Enterococus and A. lumbricoides eggs occurred with 2% w/w urea concentration at 42°C within 0.9, 1.1 and 1.4 days, respectively. E. coli was the most sensitive microorganism to urea treatment, while Enterococcus and A. lumbricoides eggs showed resistance, especially at lower temperatures. Urea treatment has proved to be an efficient option for safe reuse of compost from composting toilets.

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This study aimed at elucidating the inactivation mechanisms of pathogenic bacteria in drinking water during chlorine and solar disinfection using a simple plating method. The well-known bacterial model Escherichia coli was used as pathogenic bacteria for the experiments. The damage mechanisms of E. coli were evaluated by simple plating method on selective, less selective and non-selective media. Results showed that, injured E. coli were detected at different levels during chlorine and solar disinfection. The use of selective media during water quality control showed effectively the destruction of E. coli during solar disinfection while the removal of E. coli during chlorine disinfection was not ensured. The damage of cell components and/or metabolic functions showed that there is a primary and mainly damage of E. coli during chorine and solar disinfection. Chlorination firstly and mainly damaged membrane cell followed by that of enzymatic functions and nucleic acid; while solar disinfection damaged mainly nucleic acid. The use of simple plating method in water quality control is limited by the choice of plating media depending on the disinfectant used. The understanding of the damage mechanisms of pathogenic bacteria cells during disinfection helps improve drinking water quality control and develops more effective disinfection strategies.

This study aimed to estimate the sanitization effectiveness of compost by solar heating. Compost produced from composting toilet was inoculated with Escherichia coli, Enterococcus faecalis and Ascaris eggs and subjected to solar heating. The heating was performed by direct exposure of compost to sun and in a solar box. From treated compost, the number of isolated bacteria was determined by plating method and the number of Ascaris eggs was determined by microscopy counting. The inactivation kinetics of microorganisms were modeled using nonlinear regression software tool. The result showed that the temperature regime produced by direct sunlight and solar box during heating were categorized as mesophilic (> 30°C) and pasteurization (> 70°C), respectively. The log reduction of microorganisms in heated compost by solar box was significantly higher than that of direct sunlight. The inactivation rate was slow in compost heated by the sun but fast in compost heated by solar box. Escherichia coli appears to be the most sensitive to destruction temperatures achieved by solar heating. The thermal decimal decay occurred rapidly in solar box while it was prolonged with the direct sunlight. The high and uniform temperature distribution obtained with solar box during heating proved to be an efficient option for safe use of compost.