Tag Archives: Ethanol

Development and Optimization of a Surface Sterilization Protocol for the Tissue Culture of Pleurotus tuber-regium(Fr) Sing.and Auricularia auricula- judae (Published)

This study was carried out to develop and optimize a surface sterilization protocol for the sterilization of explants in the tissue culture of the edible mushrooms Pleurotus tuber-regium (Fr) Sing. and Auricularia auricula-judae. The explants were exposed to two sterilization agents; 70% ethanol (EtOH) and JIK® a locally produced bleaching solution  containing 3.5% (w/v) sodium hypochlorite at concentrations of  2.5% (v/v) and 5.0% (v/v) with varying time intervals of one, two, five, ten and fifteen minutes. The results showed that treatment of explants with 5.0% (v/v) sodium hypochlorite solution for ten minutes preceded by 70% ethanol pre-treatment for two minutes gave the least explants contamination (0%) and highest explants survival (100%) for Pleurotus tuber-regium, while treatment of explants with 70% ethanol for one minute followed by 5.0% (v/v) sodium hypochlorite solution for five minutes, gave the highest survival rate (100%) and least explants contamination (0%) for Auricularia auricula-judae.

Keywords: Ethanol, Explants, Mushrooms, Sterilization Agents, Tissue Culture

Development and Optimization of a Surface Sterilization Protocol for the Tissue Culture of Pleurotus Tuber-Regium (Fr) Sin and Auricularia Auricula (Published)

This study was carried out to develop and optimize a surface sterilization protocol for the sterilization of explants in the tissue culture of the edible mushrooms Pleurotus tuber-regium (Fr) Sing. and Auricularia auricula-judae. The explants were exposed to two sterilization agents; 70% ethanol (EtOH) and JIK® a locally produced bleaching solution  containing 3.5% (w/v) sodium hypochlorite at concentrations of  2.5% (v/v) and 5.0% (v/v) with varying time intervals of one, two, five, ten and fifteen minutes. The results showed that treatment of explants with 5.0% (v/v) sodium hypochlorite solution for ten minutes preceded by 70% ethanol pre-treatment for two minutes gave the least explants contamination (0%) and highest explants survival (100%) for Pleurotus tuber-regium, while treatment of explants with 70% ethanol for one minute followed by 5.0% (v/v) sodium hypochlorite solution for five minutes, gave the highest survival rate (100%) and least explants contamination (0%) for Auricularia auricula-judae.

Keywords: Ethanol, Explants, Mushrooms, Sterilization Agents, Tissue Culture

PHYTOCHEMICAL SCREENING AND PROXIMATE COMPOSITION OF ANNONA MURICATA LEAVES (Published)

Proximate composition and phytochemical analyses were carried out on the leaves of Annona muricata using standard methods. The result of the proximate composition showed that the leaves contained 88.99% dry matter, 11.01% moisture, 25% crude protein, 14.96% ash, 22.20% crude fiber, 21.22 % fat and 16.62% carbohydrate contents. The phytochemicals detected in the ethanolic leaf extracts were flavonoids, alkaloids, cardiac glycoside, tannins, triterpenoid, saponin and reducing sugar. The findings indicate that Annona muricata leaves is a potential source of highly nutritious feed stuff and phytomedicine. They are of nutritional, clinical and veterinary relevance considering the diverse ethnopharmacological uses of the plant in different parts of the world

Keywords: Annona muricata, Ethanol, Proximate, leaves, phytochemicals

Application of Natural Fermentation to Ferment Mulberry Juice Into Alcoholic Beverage (Under Review)

Mulberry (Morus nigra) is a fruit not known only for its nutritional qualities and its flavour, but also for its traditional use in natural medicine as it has a high content of active therapeutic compounds. Mulberries are considered as valuable materials for pharmaceutical use because of bioactive compounds. In order to find the optimal conditions for the fermentation process, the juice is fermented naturally in various conditions to get its alcoholic beverage. The results are as follows: initial mulberry juice with 24oBx and pH 3.5, fermentation temperature 18÷20oC. Fermentation is carried out for 96h and the ethanol content of product was 5 %v/v. This product is suitable for Vietnam customers. This process can be applied to industrial scale

Keywords: Alcoholic beverage, Ethanol, Mulberry Juice, Natural fermentation

Investigation of Saccharomyces Cerevisiae in Fermented Mulberry Juice (Review Completed - Accepted)

Mulberry is grown worldwide. Its leaves are used to feed the silkworms which in turn produce silk fiber. Sericulture is mostly practiced in China, India and Japan. In the rest of the world, mulberry is generally used as forage in animal production, or for other purposes. Besides using the leaves, mulberry bears sweet fruit. The full –bodied flavor of this fruit is a good balance of sweetness and tartness with nutrient elements of vital importance for human metabolism. If these fruits are industrially exploited for various commercially valuable products, mulberry can become an important crop throughout the world. Mulberries are good for health because of their vitamins, minerals and bioactive compounds. In addition, high carotene and organic acids content help to increase the body’s resistance. Mulberry can be used for making jam, jelly, pulp, fruit drink, fruit sauce, cake, fruit tea, fruit powder, fruit wine, food colorant, diabetes control agent and as ruminant livestock feed. In order to find the optimal conditions for the fermentation process, the juice was inoculated with Saccharomyces cerevisiae isolated from mulberry in various conditions. The results were as follows: inoculum volume 9 %v/v (inoculum concentration 107 yeast cells/mL), initial mulberry juice with 24oBx and pH 3.5, fermentation temperature 18÷20oC. Fermentation was carried out for 48h and the ethanol content of product was 5 %v/v.

Keywords: Ethanol, Fermentation, Mulberry Juice, Saccharomyces Cerevisiae