Abstract:The amylase producing fungi were isolated from spoiled fruits, vegetables and soil, in and around Bangalore, Karnataka, India. The isolates were identified and five fungal species were screened. The best amylase producer among them, Aspergillus sp was selected for enzyme production by both sub merged fermentation using mineral salt medium (MSM) and solid state fermentations using wheat bran as a solid substrate. The various parameters influencing solid state fermentation were optimized. The most important factors are such as pH, incubation temperature, incubation period, carbon sources, nitrogen sources and moisture content. The maximum amount of enzyme production was obtained when solid state fermentation was carried out with soluble starch as carbon source and beef extract (1% each) as nitrogen source, optimum conditions of pH 7.0, an incubation temperature of 25 (±2) °C, incubation time 96 h and 62% moisture content.

Abstract:This study was performed to evaluate the antibacterial and antifungal potency of Lagenaria siceraria (Mol.) Standley, commonly known as bottle gourd belonging to the family Cucurbitaceae. Petroleum Ether, Chloroform, Methanol, Absolute alcohol and Water showed a majority of the compound including Steroids, Alkaloids, Tannins, Flavonoids, Lactones and Carbohydrates. All the five extracts were prepared by using soxhlet apparatus and the extracts showed moderate to potent antimicrobial activity against the bacterial strains: Escherichia coli, Enterococcus faecalis, Klebsiella pneumonia, Salmonella typhi, Staphylococcus aureus and antifungal strains: such as Aspergillus flavus, Aspergillus oryzae and Trichoderma harzianum.

The present investigation was conducted to establish pharmacognostical profile for the leaves and flowers of Michelia champaca L. (Magnoliaceae) in order to establish its complete profile to aid in its identification and avoid confusion in taxonomic level for different species of the same genus. The study included macroscopical, organoleptical, microscopical and preliminary phytochemical analysis of the leaves and flowers. The study of the organoleptical evaluation revealed the presence of colour, odour and texture. The microscopic analysis showed the differences in cell structures, arrangement and shape of leaves and flowers. The physical characters of various solvent extracts showed the presence of colour, odour and consistency of the powdered leaves and flowers. Finally, the preliminary phytochemical analysis confirmed for the presence of alkaloids, saponins, tannins, glycosides, carbohydrates, amino acid, flavonoids and sterols in both leaves and flowers. The present findings may be used to establish the authenticity of leaves and flowers of Michelia champaca L. for their proper identification and standardization in order to collect raw plants for the preparation of herbal drugs.