Tag Archives: Identification

Characterization of Bacteriocin-Like Producing Lactic Acid Bacteria (Lab) Isolated From the Crude and Traditionally Fermented Fish Meat (Guedj) In Senegal (Published)

Nineteen (19) strains of Lactic Acid Bacteria (LAB) from meat of fresh and fermented fish, (Machoiron, Capitain and Sompatte) isolated on modified MRS agar (0.1% glucose) supplemented with polymyxin B (100 U/ml) and cycloheximide (50 g/ml) were preselected based on their antimicrobial potential demonstrated against Escherichia coli (O 157) and Listeria monocytogene (CWBI-B710), morphological and biochemical characteristics. The averages of LAB were between 3.8 104 to 7.4 105 CFU/ml for Machoiron, 4 103 to 6.2 105 CFU/ml for Captain and 3.1 104 to 8.2 105 CFU/ml for Sompatte. The phenotypes of the isolated bacteria helped identifying the following species: Lactobacillus (Lb) plantarum, Lb brevis, Lb curvatus, Lb fermetum, Lactococus(Lc) lactis spp lactis 1, Lc. lactislactis, Lc plantarum, Lc subsplactis, Enterococcus (Ec) sp, Ec. Faecium, Leuconostocs mesenteroides and Pediococcus pentasaceus. In addition, 21.05% of the strains have found to display an antagonistic activity against pathogenic bacteria strains.

Keywords: Escherichia Coli (O 157), Fermented Fish-Guedj, Identification, Lactic Acid Bacteria (LAB), Listeria Monocytogene (CWBI-B710)., Pathogenic Bacteria

Classical Identification, 16s Rdna Sequencing, And Molecular Characterization of Bacillus Species from Convenience Foods (Published)

Identification of microorganisms is central to the study of microbiology at all levels of research. The methods employed are also important. It is however very pertinent that scientists the world over continuously improve on the method of microbial identification for greater efficiency. A study was conducted to isolate and identify Bacillus species from some ready-to-eat (RTE)/convenience food samples. The Bacillus species isolated were identified by using the classical method. The same isolates were further identified via use of the 16S rDNA sequencing method. The classical method identified all bacilli isolates as members of a precise species in the genus Bacillus, but with discrepancies observed in 3 out of 9 identified cases (33.3%) when comparison was made with PCR/sequencing method. PCR/sequencing method provided results which were in accordance with both classical and genotypical identification in more than 70% of cases. This study emphasized the presumptive nature of classical methods in identifying Bacillus species/strains, without additional sensitive and molecular methods. Identities from the PCR method hold greatest sway and are regarded as most reliable as it involves the analysis of genetic sequences of this group of microorganisms.

Keywords: Bacillus, Classical, Convenience Foods, Identification, PCR

Design and Implementation of LQG Strategies for Temperature Control under Greenhouse (Published)

In order to introduce dynamic model based to climate controlling in real-time an environmental control computer system integration witch electronic communication and software interfaces was developed. This paper presents greenhouses control problem of internal temperature which a solution through an optimal control methodology was introduced. So we begin our study by given a state space model using N4SID numerical algorithms for subspace identification algorithm model that allows estimating KALMAN state and Linear Quadratic LQR gain. This evaluates parameters permits to control the inside temperature in real time by Linear Quadratic Gaussian LQG controller. LQG/LTR-based controllers for a heater and for a ventilator have been presented and the stability of switched system will be approved by a good performances management. This controller will be developed by a blocks of software SIMULINK/MATLAB.

Keywords: Data Acquisition, Identification, Kalman Filter, LQG Controller, N4SID Algorithm

Identification of the Mathematics Concepts That Are Relevant in the Study of Chemistry at the Secondary School Level in Nigeria (Published)

This study focused on identification of mathematics concepts that are relevant in chemistry education at the secondary school level. The study is a descriptive research design and the area of the study was Abakaliki education zone of Ebonyi State, Nigeria. The sample comprised of 73 teachers (38 mathematics teachers and 35 chemistry teachers). Questionnaire was the instrument used for data collection. The questionnaire was made up of two sections for mathematics and chemistry teachers. Data collected were analyzed using mean and standard deviation. Based on the findings from the data analysis, recommendations were made and it includes; the chemistry teachers should be exposed to programmes that would enable them to acquire more knowledge on mathematical aspects of chemistry. Training programmes should be organized which will bring the chemistry and mathematics teachers together to share their views on certain concepts in mathematics among others.  

Keywords: Chemistry, Concepts, Identification, Mathematics, Relevant

ISOLATION, PURIFICATION AND IDENTIFICATION OF SOME MULTI-DRUG RESISTANT FOOD-BORNE PATHOGENS IN LEBANESE FRESH PRODUCE (Published)

Fresh produce can be a vehicle for the transmission of multi drug resistant pathogens capable of causing human illnesses and some of them can grow on fresh-cut vegetables. The present study was designed to monitor the occurrence of Esherichia coli, Salmonella and Listeria monocytogenes, in Lebanese fresh produce with the possibility of reducing the contamination using acetic acid and sodium chloride at5°C as dressing sauce and 22°C as a washing solution. A total of about 145 samples of conventional and organic fresh produce were collected from different 10 agricultural fields, 14 grocery stores and 7 market places in Lebanon from north to south areas (during June through December 2013). Salmonella and Listeria monocytogenes were not detected in all the collected samples, however 26.8% of produce items were positive for non-O157:H7 E.coli, the highest contamination with fecal E. coli occurred in leafy green produce (purslane, thyme, parsley and lettuce) except peppermint items were fecal E. coli free . The transition from pre-harvest to post-harvest stage showed an increase in fecal contamination load whereas in farms the prevalence of E. coli was 25.7 % and became 52.9% in market place. However organic fresh produce showed the lowest load in coliform counts and prevalence of E. coli. A total of 23% E. coli isolates are considered to be multidrug resistant since they showed resistance to ≥ 3antibiotic classes (β-lactam, tetracycline and folate inhibitor). It was revealed that 2g of sodium chloride results in a survival of MDR E. coli. A and may limit antibacterial effect of vinegar with low acidity (2% acetic acid) resulting in the reduction of 1.5 log10 CFU/ml after 20 min at room temperature , in contrast washing treatment solution with 4% acetic acid reduces 2.42 log10 CFU/ml within 10 min. Dressing sauce showed strong inhibition of inoculated Salmonella enteritidis after 3 hours of storage at 5±°C. On the other hand a total reduction of 0.2 and 3 log10 CFU/g were noticed with MDR E. coli A at zero time and after 3hrs respectively, where the total inhibition of MDR E. coli A was achieved after 6hrs of storage at 5±1°C.

Keywords: Identification, Isolation, Lebanese fresh produce, food-borne pathogens

ISOLATION, PURIFICATION AND IDENTIFICATION OF SOME MULTI-DRUG RESISTANT FOOD-BORNE PATHOGENS IN LEBANESE FRESH PRODUCE (Published)

Fresh produce can be a vehicle for the transmission of multi drug resistant pathogens capable of causing human illnesses and some of them can grow on fresh-cut vegetables. The present study was designed to monitor the occurrence of Esherichia coli, Salmonella and Listeria monocytogenes, in Lebanese fresh produce with the possibility of reducing the contamination using acetic acid and sodium chloride at5°C as dressing sauce and 22°C as a washing solution. A total of about 145 samples of conventional and organic fresh produce were collected from different 10 agricultural fields, 14 grocery stores and 7 market places in Lebanon from north to south areas (during June through December 2013). Salmonella and Listeria monocytogenes were not detected in all the collected samples, however 26.8% of produce items were positive for non-O157:H7 E.coli, the highest contamination with fecal E. coli occurred in leafy green produce (purslane, thyme, parsley and lettuce) except peppermint items were fecal E. coli free . The transition from pre-harvest to post-harvest stage showed an increase in fecal contamination load whereas in farms the prevalence of E. coli was 25.7 % and became 52.9% in market place. However organic fresh produce showed the lowest load in coliform counts and prevalence of E. coli. A total of 23% E. coli isolates are considered to be multidrug resistant since they showed resistance to ≥ 3antibiotic classes (β-lactam, tetracycline and folate inhibitor). It was revealed that 2g of sodium chloride results in a survival of MDR E. coli. A and may limit antibacterial effect of vinegar with low acidity (2% acetic acid) resulting in the reduction of 1.5 log10 CFU/ml after 20 min at room temperature , in contrast washing treatment solution with 4% acetic acid reduces 2.42 log10 CFU/ml within 10 min. Dressing sauce showed strong inhibition of inoculated Salmonella enteritidis after 3 hours of storage at 5±°C. On the other hand a total reduction of 0.2 and 3 log10 CFU/g were noticed with MDR E. coli A at zero time and after 3hrs respectively, where the total inhibition of MDR E. coli A was achieved after 6hrs of storage at 5±1°C.

Keywords: Identification, Isolation, Lebanese fresh produce, food-borne pathogens

Design and Implementation of Lqg Strategies for Temperature Control under Greenhouse (Review Completed - Accepted)

In order to introduce dynamic model based to climate controlling in real-time an environmental control computer system integration witch electronic communication and software interfaces was developed. This paper presents greenhouses control problem of internal temperature which a solution through an optimal control methodology was introduced. So we begin our study by given a state space model using N4SID numerical algorithms for subspace identification algorithm model that allows estimating KALMAN state and Linear Quadratic LQR gain. This evaluates parameters permits to control the inside temperature in real time by Linear Quadratic Gaussian LQG controller. LQG/LTR-based controllers for a heater and for a ventilator have been presented and the stability of switched system will be approved by a good performances management. This controller will be developed by a blocks of software SIMULINK/MATLAB

Keywords: Data Acquisition, Identification, Kalman Filter, LQG Controller, N4SID Algorithm