A Note on the Nature and Sequence of Yeasts during Fermentation of Apples grown in India

Ethiraj, S.; Onkarayya, H.; Suresh, E. R.

doi:10.1111/j.1365-2672.1980.tb05211.x

Cited by 12 publications

(4 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…used very frequently to initiate such fermentations. Earlier yeasts and/or bacteria have also been isolated from the traditionally fermented Indonesian tea cider and fermented apple (INDRATI & OHTA, 1990;ETHIRAJ et al, 1980). Source of inoculum at home scale fermentations has been traceable to dates, spices and sorghum.…”

Section: Discussionmentioning

confidence: 99%

Quality Evaluation of Naturally Fermented Alcoholic Beverages, Microbiological Examination of Source of Fermentation and Ethanol Productivity of the Isolates

Joshi¹,

Sandhu²

2000

Acta Alimentaria

View full text Add to dashboard Cite

The naturally fermented alcoholic (NFA) beverages collected from tribal areas contained higher quantity of methanol, with wide variations in ethanol, pH and volatile acidity. The NFA beverages were also found to be contaminated with Brettanomyces spp. and coliform bacteria indicating a potential danger of their consumption. The examination of natural sources of fermentation (NSF), frequently used in such fermentations, revealed the presence of fungi viz., Aspergillus flavus, Aspergillus oryzae, Mucor spp., Rhizopus spp.: the yeast included Saccharomyces spp., Scytalidium thermophilus (Torula) and Rhodotorula and bacteria viz., Pediococcus, Leuconostoc and Pseudomonas. Except for a few, the general ethanol productivity of the isolates from NSF was low. Saccharomyces spp. had higher population and was predominant among the yeasts isolated from NSF. The abnormal characteristics of the NFA beverages could be correlated with the raw materials, source and method of fermentation and distillation. Use of pure yeast and proper distillation method could improve the quality of such beverages.

show abstract

Section: Discussionmentioning

confidence: 99%

Quality Evaluation of Naturally Fermented Alcoholic Beverages, Microbiological Examination of Source of Fermentation and Ethanol Productivity of the Isolates

Joshi¹,

Sandhu²

2000

Acta Alimentaria

View full text Add to dashboard Cite

show abstract

“…The procedure followed and the media used to study vegetative reproduction, ascospore formation, fermentation and assimilation of carbon sources were those of Van der Walt (1970). However, pseudomycelium formation was observed by the method already described (Ethiraj et al, 1980a). A chemically defined medium, yeast nitrogen base broth (YNB), containing 5 g/1 of glucose (Van der Walt, 1970) was used to test resistance to actidione and other (yeast) inhibitors.…”

Section: Methodsmentioning

confidence: 99%

An actidione resistantCandida tropicalis from custard apple juice

Onkarayya

Suresh

Ethiraj

1981

Antonie van Leeuwenhoek

Self Cite

View full text Add to dashboard Cite

An actidione resistant yeast, Candida tropicalis, was isolated from fermenting custard apple juice. Though a slight inhibition of growth was observed on the first day with 5000 ppm of actidione, growth was equal to control after one week. Sorbic acid at 500 ppm and above inhibited the growth of this yeast while sodium benzoate and potassium metabisulphite were unable to suppress the growth even at 1000 ppm. Fermentation and assimilation of different carbon sources were delayed in the presence of 1000 ppm of actidione suggesting the disruption of protein synthesis by actidione.

show abstract

“…These include germ tube, fermentation utilization of carbon compounds 20 , assimilation of organic compound as carbon source 21 , growth at 50% or 60% D-glucose, Diazolium blue B (DBB) 20 , Urease 21 , production of extracellular starch like compounds, production of pseudomycelium formation 22 and starch hydrolysis tests for targets of Candida species.…”

Section: Characterization Of Isolatementioning

confidence: 99%

comparison of Antimicrobial Effects of Mezoneuron benthamianum, Heliotropium indicum and Flabellaria paniculata on Candida species

Scott¹,

Osho²

2012

MICROBIOLOGY

View full text Add to dashboard Cite

Alternative medicine, also called unconventional medicine, is therapeutic practices, techniques, and beliefs that are outside the realm of mainstream Western healthcare. Antimicrobial activities, minimum inhibition concentrations (MIC) and phytochemical tests of Mezoneuron benthamianum, Heliotropium indicum and Flabellaria paniculata ethanolic plant extracts were investigated against characterized Candida albicans, Candida torulopsis, Candida krusei, Candida glabrata and Candida stellatoidea isolated from human buccal cavity. The zones of inhibition for the whole plant extract of F. paniculata range from 12.8 ± 0.30 mm against C. krusei to 14.5 ± 0.50 mm observed against C. albicans while that of H. indicum range between 8.6 ± 0.50mm against C. torulopsis to 13.4 ± 0.50 mm observed against C. glabrata, and M. benthamiamun was from 7.8 ± 0.60 mm against C. glabrata to 12.8 ± 0.20 mm against C. krusei. Phytochemical tests revealed saponnins, alkaloids, anthraquinones, flavonoids and tannins in F. paniculata extracts, and M. benthamianum extracts is positive for saponins, anthraquinones, flavonoids and tannins. But, H. indicum contained saponins and tannins only. Between 5mg/ml and 8mg/ml was recorded as MIC for Candida species against F. paniculata. M. benthamianum recorded 6-15mg/ml while, H. indicum indicated 6-8mg/ml. The highest zone of inhibition in this study was obtained in F. paniculata followed by H. indicum and M. benthamianum consecutively. The conclusion was that there is the need to further investigate and characterize individual phytochemical compounds in these plants and their anti-candidal effect determined.

show abstract

A Note on the Nature and Sequence of Yeasts during Fermentation of Apples grown in India

Cited by 12 publications

References 3 publications

Quality Evaluation of Naturally Fermented Alcoholic Beverages, Microbiological Examination of Source of Fermentation and Ethanol Productivity of the Isolates

Quality Evaluation of Naturally Fermented Alcoholic Beverages, Microbiological Examination of Source of Fermentation and Ethanol Productivity of the Isolates

An actidione resistantCandida tropicalis from custard apple juice

comparison of Antimicrobial Effects of Mezoneuron benthamianum, Heliotropium indicum and Flabellaria paniculata on Candida species

Contact Info

Product

Resources

About