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Genetic Variability, Heritability and Genetic Advance in Bread Wheat (Triticumaestivum.L) Genotypes at Gurage Zone, Ethiopia
Kifle Zerga,
Firew Mekbib,
Tadesse Dessalegn
Issue:
Volume 1, Issue 1, November 2016
Pages:
1-9
Received:
14 July 2016
Accepted:
26 July 2016
Published:
3 November 2016
DOI:
10.11648/j.ijmb.20160101.11
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Abstract: In Ethiopia, a number of improved bread wheat (Triticumaestivum L.) varieties have been released by different research centers for the existence of genetic variability, heritability and genetic advance. However nothing has been done at Gurage Zone and therefore a total of twenty five bread wheat (Triticumaestivum L.) genotypes were evaluated for genetic variability, heritability and genetic advance at Gurage zone at two different environments. The genotypes were grown in randomized complete block design. Data were collected on 13 agronomic characters. Analysis of variance at each location showed highly significant (P≤ 0.01) difference for all characters, except harvest index at Fereziye, and harvest index and days to heading at Kotergedra. The combined analysis of variance over the two locations showed highly significant (P≤0.01) variations among the genotypes in all studied traits. The medium values of PCV and GCV were recorded from above ground biomass and tillers per plant across two locations. High estimates of heritability across a location were obtained in the case of spikelets per spike (98.06%), 1000 kernel weight (93.01%) and plant height (85.08%). Across location high values of genetic advance was obtained from above ground biomass (22.83%) and tillers per plant (21.61%).
Abstract: In Ethiopia, a number of improved bread wheat (Triticumaestivum L.) varieties have been released by different research centers for the existence of genetic variability, heritability and genetic advance. However nothing has been done at Gurage Zone and therefore a total of twenty five bread wheat (Triticumaestivum L.) genotypes were evaluated for ge...
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Evaluation and Antimicrobial Susceptibility Pattern of Pathogenic Bacteria in Poultry Wastes
Amechi Sampson Nwankwegu,
Chima Victor Nzomiwu,
Nwanneka Chinazor Nwozor,
Herbert Chijioke Eneite
Issue:
Volume 1, Issue 1, November 2016
Pages:
10-15
Received:
19 July 2016
Accepted:
14 September 2016
Published:
17 December 2016
DOI:
10.11648/j.ijmb.20160101.12
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Abstract: In the present study, the prevalence of pathogenic bacteria from poultry environment was investigated. Potentially pathogenic organisms were isolated and identified notably; Salmonella enteritidis, Shigella sp., Clostridium perfringens, Pseudomonas sp., E. coli, Staphylococcus aureus, Vibrio cholerae and Vibrio parahemolyticus. The susceptibility of the isolates to different antibiotics was tested and it was observed that Pseudomonas sp. was very sensitive to the antibiotics, Ceporex (10µg) and Tarivd (10µg) with 16mm zone of inhibition. Clostridium sp. was more susceptible to Levofloxacin (20µg) with 20 mm zone of inhibition, Staph. aureus was more susceptible to Streptomycin (30µg) and Levoflaxacin (20µg) with 18mm zone of inhibition, E. coli was more susceptible to Gentamycin (10µg) with 20mm zone of inhibition, Salmonella enteritidis was more sensitive to Augmentin (30µg) with 20mm zone of inhibition and Shigella sp. was more sensitive to Ciproflox (10µg) with 20mm zone of inhibition. The pathogenicity of these isolates was studied by infecting each on mice. There was death of two mice infected with Clostridium perfringens. Mice infected with Shigella sp., suffered swollen of the scrotum and scrotal sac which was observed after dissection. Mice infected with Pseudomonas sp., Staphylococcus aureus, and Salmonella enteritidis and E. coli, 25x108, 8x108, 20x108, 10x108 cfu/ml of the infected organisms were recovered from their intestine respectively. It seems that the organisms colonized their intestine at high level and they shed them in their faeces, though the infections were asymptomatic at the stage.
Abstract: In the present study, the prevalence of pathogenic bacteria from poultry environment was investigated. Potentially pathogenic organisms were isolated and identified notably; Salmonella enteritidis, Shigella sp., Clostridium perfringens, Pseudomonas sp., E. coli, Staphylococcus aureus, Vibrio cholerae and Vibrio parahemolyticus. The susceptibility o...
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Identification and Traceability of Microflora Contaminating the Different Stages of the Traditional Method of Shea Butter Processing
Esiegbuya Daniel Ofeoritse,
Okungbowa Francisca Iziegbe
Issue:
Volume 1, Issue 1, November 2016
Pages:
16-24
Received:
9 October 2016
Accepted:
2 November 2016
Published:
20 December 2016
DOI:
10.11648/j.ijmb.20160101.13
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Abstract: The study into the traceability of the microflora contaminating the different stages of the traditional method of Shea butter processing was carried out with the aim of identifying the points of microflora contamination and also to track the movement of the associated microflora along the different stages of Shea butter processing into the final product. The microflora associated with the samples collected from the various stages of Shea butter processing from some villages in Kwara State was determined using the International Confectionery Association (ICA) specifications. The schematic flowchart of the Shea butter processing was used as a technique to track the associated microflora from their points of contamination to the final product. The results revealed the presence of fungi such as A. flavus, A. niger (aggregates) and Penicllium sp as well as bacteria such as Salmonella parathyphi, Enterobacter sp., Escherichia coli and Klebsiella sp. The points of entrance of these pathogens into the different processing stages include the use of microbe-infected Shea kernels, water source and sources of cross-contamination. The results also showed that the different microflora could move along the different processing stages into the Shea butter. This was as a result of below standard processing practices. The traceability results also revealed a mean microbial load of 100 cfu/2g for the Shea kernels collected from Apaola, Ilota and Futu villages while that of the grounded kernels were 40,45 and 50 cfu/2g for Apaola, Ilota and Futu villages, respectively. The increase in the mean microbial load of the kneaded paste when compared with the grounded kernels was attributed to introduction of water and due to certain other activities of the processors. The isolation of microbes from the processed Shea butter obtained from the three study locations was largely as a result of sources of cross-contamination from the processing environment. The results of this study indicate that purity of water, clean processing environment, clean working utensils, use of non-microbe infested Shea kernels and hygienic condition of processors must be regarded as critical factors in the processing of good quality Shea butter.
Abstract: The study into the traceability of the microflora contaminating the different stages of the traditional method of Shea butter processing was carried out with the aim of identifying the points of microflora contamination and also to track the movement of the associated microflora along the different stages of Shea butter processing into the final pr...
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Antimicrobial Activities of Jatropha curcas and Myristica fragrans Seeds Extracts Against Pathogenic Isolates from Barber Clippers in Shomolu Local Council Development Area, Lagos State
Michael Bamitale Osho,
Eniola Enitan Ojo,
Pauline Nnebuogor Nwagala
Issue:
Volume 1, Issue 1, November 2016
Pages:
25-32
Received:
28 October 2016
Accepted:
29 November 2016
Published:
27 December 2016
DOI:
10.11648/j.ijmb.20160101.14
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Abstract: There are several communicable diseases of the scalp that are of concern in barbering and this is because of the re-use of barbing clippers without appropriate disinfection or sterilization. Barber’s clippers have been identified as a possible vehicle for pathogen transmission. This study investigated the comparison of antimicrobial potential and minimum inhibitory concentrations (MICs) of aqueous and ethanol extracts of Physic nut (Jatropha curcas) and nutmeg (Myristica fragrans) seeds against isolated microorganisms viz: Staphylococcus aureus, Pseudomonas aeruginosa, Micrococcus, Proteus spp., Lactobacillus spp., Escherichia coli, Streptococcus pyogenes, Aspergillus niger, Aspergillus flavus, Penicillium fellutanum, and Mucor spp. from the surface of the cutting edge of the barber’s clipper from various barbing salons in Shomolu Local Council Development Area of Lagos State using agar well diffusion technique and the Clinical and Laboratory Standard Institute guidelines respectively. Aqueous and ethanol extracts of J. curcas and M. frangrans showed antimicrobial activity against almost all tested isolates. MICs of aqueous extracts of both seeds were between 12.5 and 50 mg/ml of extract in all susceptible isolates, while MICs of ethanol extracts was between 12.5 and 100 mg/ml. The ethanol extract of J. curcas had the highest antimicrobial activity of all the extracts, indicating it is the most potent antimicrobial for barber’s clipper disinfection.
Abstract: There are several communicable diseases of the scalp that are of concern in barbering and this is because of the re-use of barbing clippers without appropriate disinfection or sterilization. Barber’s clippers have been identified as a possible vehicle for pathogen transmission. This study investigated the comparison of antimicrobial potential and m...
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Bioethanol Production from Rice Winery Cake Using Lactic Acid Bacteria and Yeasts by the Process of Simultaneous Saccharification and Fermentation
Abdulkadir Adedeji Shittu,
Orukotan Abimbola Ayodeji,
Mohammed Sani Sambo Datsugwai
Issue:
Volume 1, Issue 1, November 2016
Pages:
33-39
Received:
28 October 2016
Accepted:
29 November 2016
Published:
27 December 2016
DOI:
10.11648/j.ijmb.20160101.15
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Abstract: Bioethanol is a sustainable energy source which serves as an alternative to fossil fuel and contributes to a clean environment. Bioethanol was produced by individual activities of lactic acid bacteria and yeasts from rice cake waste using a simultaneous saccharification and fermentation process. The rice cake waste is a filtered solid waste of fermented rice wine mash and contains 78.04% of total carbohydrate, 10.88% of protein, 2.26% of ash, 8.12% of moisture and 0.7% of fat. The rice cake was mixed with raw starch digesting enzyme of Aspergillus niger and (Lactobacillus fermentum, Rhodotorula minuta, Rhodotorula mucilagnosa, Candida krusei, Kodamara ohmeri) respectively into different fermenting chambers. Rhodotorula minuta produced the highest efficiency of ethanol of 52.06% at the temperature of 30°C and pH of 2.58. Reducing sugar was observed to decrease with increase in bioethanol production and cell growth increased as the fermentation time increases. Bioethanol can also be produced from rice cake waste of a fermented rice mash, which can serve as a bio fuel and contributes to a healthy environment.
Abstract: Bioethanol is a sustainable energy source which serves as an alternative to fossil fuel and contributes to a clean environment. Bioethanol was produced by individual activities of lactic acid bacteria and yeasts from rice cake waste using a simultaneous saccharification and fermentation process. The rice cake waste is a filtered solid waste of ferm...
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The Capability of Clinical Laboratories in Kenya to Diagnose Fungal Infections and as Well Conduct Antifungal Drug Susceptibility Testing on the Isolates
Misigo Dennis Mwala,
Julia Gachoka,
Ireri Jason
Issue:
Volume 1, Issue 1, November 2016
Pages:
40-43
Received:
11 October 2016
Accepted:
2 December 2016
Published:
14 January 2017
DOI:
10.11648/j.ijmb.20160101.16
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Abstract: Antifungal drug resistance seems to be growing at a first rate and the life span of the current antifungal drugs may soon be shorter than its shelf life. The capacity to detect resistance is being hampered by the lack of the means to test and also by the misconceived perception that most fungi are still susceptible to current antifungals drugs, resulting in the abdication of the duty to test and profile the susceptibility patterns. In view of this, the study aimed at determining if clinically isolated fungi are exhibiting drug resistance patterns by subjecting a few yeast forms of fungi, Candida albicans isolated during a routine urinalysis procedure on subjects with vulvovaginitis attending a medical camp, to antifungal sensitivity tests. As observed, out of thirty two (32) urine cultures, ten (10) were confirmed to contain Candida albicans. Out of the 10 Candida albicans isolates, three (3) of them exhibited signs of drug resistance to fluconazole and clotrimazole; hence the estimated resistance rate is about 30%. In conclusion a significant population of Candida albicans are clinically resistance to both fluconazole and clotrimazole and we need to strengthen the capacity of our clinical laboratories to conduct antifungal drug susceptibility testing.
Abstract: Antifungal drug resistance seems to be growing at a first rate and the life span of the current antifungal drugs may soon be shorter than its shelf life. The capacity to detect resistance is being hampered by the lack of the means to test and also by the misconceived perception that most fungi are still susceptible to current antifungals drugs, res...
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Analysis of Bacterial and Archaeal 16S rRNA Gene in Soil Obtained from a Petroleum Refinery Effluent Site in Nigeria Using Real-Time PCR
Raji Habiba Mustapha,
Ameh Joseph Baba,
Ado Saleh Alhaji,
Yakubu Sabo Ezemul,
Webster Gordon,
Weightman Andrew J.
Issue:
Volume 1, Issue 1, November 2016
Pages:
44-48
Received:
1 November 2016
Accepted:
28 December 2016
Published:
14 January 2017
DOI:
10.11648/j.ijmb.20160101.17
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Abstract: The microbial community in environments exposed to effluents released from industrial processes such as petroleum refining are usually adapted to utilising and degrading these bye-products. Soil was sampled in an area adjacent to the water body containing refinery effluent released from the refinery in Nigerian National Petroleum Company (N. N. P. C), Kaduna. The samples were obtained at two depths, 17 – 20 cm and 37 – 40 cm respectively. Genomic DNA was extracted from these samples in triplicates and the 16S rRNA gene was amplified using the primers, 518F and 907R in 20µL reaction mixtures. The data obtained after the Q-PCR run was analysed using MxPro, Q-PCR software. The final number of target genes was an average of triplicate measurements from three independent DNA extractions from each soil sample. The average 16S gene copy number in the samples was in the range, 3.11E+07 – 1.23E+08 gene copies per gram of soil for bacteria and 8.13E+06 – 5.76E+07 gene copies per gram of soil, for archaea. Sampling depths of 17 – 20 cm had relatively higher gene copy number as opposed to depths of 37 - 40 cm. Soils closer to the surface are typically richer in nutrients and oxygen thus favouring bacterial growth. The 16S rRNA gene is highly conserved and very useful in phylogenetic studies of bacterial populations. However, in order to screen for specific activities such as degradation of toxic compounds by bacteria in soil, detection of functional genes is necessary.
Abstract: The microbial community in environments exposed to effluents released from industrial processes such as petroleum refining are usually adapted to utilising and degrading these bye-products. Soil was sampled in an area adjacent to the water body containing refinery effluent released from the refinery in Nigerian National Petroleum Company (N. N. P. ...
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Utilization of Essential Oils from Citronella and Geranium as Natural Preservative in Mayonnaise
Issue:
Volume 1, Issue 1, November 2016
Pages:
49-59
Received:
9 November 2016
Accepted:
6 December 2016
Published:
20 January 2017
DOI:
10.11648/j.ijmb.20160101.18
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Abstract: Background: Essential oils are one of the natural products that are used in different aspects of life due to biological activities. The current investigated was aimed to study the effect of essential oils of citronella (Cymbopogon nardus), geranium (Pelargonium graveolens) and there mixture as a source of natural antioxidant and antimicrobial in formulating a new mayonnaise product during storage to improve its nutraceutical value and shelf-life. Methodology: The essential oils were added to oil of new mayonnaise formula at the rates of 50, 100 and 150 µl/100 gm from Cymbopogon nardus and Pelargonium graveolens and 100 µl/100 gm from there mixtures. The effect of essential oils on oxidative stability, sensory characteristics and microbial evaluation of mayonnaise was studied during 4 months. Results: The results of essential oils analyzed using GC/MS technique indicated that the major components of citronella oil were citronella (48.73%) and geraniol (33.39%), meanwhile geraniol (40.49%) the major of geranium oil. The essential oils of citronella significantly cytotoxic at high concentrations whereas geranium oil did not show any cytotoxicity. The oils were investigated antimicrobial activity against 7 bacteria strains and 3 fungi strains. Citronella oil had a stronger antibacterial and antifungal potential against selected microorganisms at low concentration was more effective than geranium oil. Sensory evaluation of mayonnaise samples prepared by add essential oils showed no significantly (P >0.05) effect on texture properties. But, odour and appearance indicated that the addition of (citronella 100, geranium 150 and mixture 100 µl/100gm) gave a better rating score in the mayonnaise samples. At the end of storage the peroxide and acid value of mayonnaise formed with essential oils significantly lower than control. Also, Decreasing in microbial loadings of all mayonnaises samples tested were noticed by increasing the essential oils concentration in mayonnaise samples. Mayonnaise prepared with citronella, geranium at concentration 100 and 150 µl/100 gm respectively exhibited lowest total count bacteria and fungi. Conclusion: So, the addition of essential oils prolonged the oxidative stability of mayonnaise and they can be used as antibacterial agents.
Abstract: Background: Essential oils are one of the natural products that are used in different aspects of life due to biological activities. The current investigated was aimed to study the effect of essential oils of citronella (Cymbopogon nardus), geranium (Pelargonium graveolens) and there mixture as a source of natural antioxidant and antimicrobial in fo...
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