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Fulltext Effect of Vietnamese coriander (Persicaria odorata), turmeric (Curcuma longa) and asam gelugor (Garcinia atroviridis) leaf on the microbiological quality of gulai tempoyak paste

Abdul Aris, M. H., Lee, H. Y., Hussain, N., Ghazali, H., Nordin, W. N., Mahyudin, N. A.

International Food Research Journal, 2015;22(4):1657-1661.
MyJurnal

The objective of this study was to determine microbiological quality of gulai tempoyak paste (GTP) added with three different leaf; Vietnamese coriander, turmeric and asam gelugor. The GTP was cooked for 10 minutes with control temperature (60-70°C) and the leaf were added at 2, 5 and 8 minutes during the cooking time to give exposure times of 8, 5 and 2 minutes of the leaf to GTP. GTP without addition of leaf was treated as control and all the prepared GTPs were stored at 30°C for 2 days before analysed using total plate count (TPC) and yeast and mould count (YMC). The addition of asam gelugor leaf to GTP for 5 minutes of the cooking period significantly (p > 0.05) reduced TPC (log10 3.54 CFU/g) compared to Vietnamese coriander (log10 4.67 CFU/g) and turmeric leaf (log10 4.70 CFU/g). Asam gelugor leaf also showed a significant difference in TPC reduction (log10 4.44 CFU/g) when added to GTP for 8 minutes compared to Vietnamese coriander (log10 5.10 CFU/g), but was insignificant to turmeric leaf (log10 4.71 CFU/g). In conclusion, there are significant effects on microbiological quality of GTP when added with Vietnamese coriander, turmeric and asam gelugor leaf at different exposure time based on TPC and YMC.

Matched MeSH terms: Yeast, Dried
Fulltext Effect of cornsilk (Maydis stigma) addition in yeast bread: investigation on nutritional compositions, textural properties and sensory acceptability

Ng, S.H., Wan Rosli, W.l.

International Food Research Journal, 2013;20(1):339-345.
MyJurnal

The proximate compositions, total dietary fibre (TDF) content, textural properties and sensory acceptability of yeast breads formulated with 0%, 2%, 4% and 6% of cornsilk powder (CSP) were studied. The protein, ash and TDF contents of yeast breads were increased in line with the CSP level added whereas moisture content was decreased. Yeast bread added with 6% CSP recorded the highest content of TDF (5.91%), protein (9.76%) and ash (1.03%) compared to other formulation of yeast breads containing lower percentage of CSP. Besides, texture profile analysis (TPA) reported that the firmness, gumminess and chewiness of yeast breads increased directly proportional to the level of CSP added mainly due to higher content of TDF and lower content of moisture. However, for the yeast bread added with 2%CSP, there were no significant differences compared with control yeast bread. Among all cornsilk-based yeast bread, formulation containing 2% CSP had the highest scores for all attributes including overall acceptance and there were no significant differences with control yeast bread. The present study indicated that the addition of 2% CSP could be an effective way to produce functional yeast bread without changing negatively its desirable textural and sensory acceptability.

Matched MeSH terms: Yeast, Dried
Fulltext Effect of fennel (Foeniculum vulgare Mill.) and coriander (Coriandrum sativum L.) on microbial quality and sensory acceptability of frozen paratha

Rosli, N.A., Azilan, N A., Mahyudin, N.A., Mahmud Ab Rashid, N.K., Meon, F.N.S., Ismail, Z., et al.

International Food Research Journal, 2019;26(3):945-952.
MyJurnal

Fennel (Foeniculum vulgare Mill.) and coriander (Coriandrum sativum L.) are known to possess good antimicrobial properties. In the present work, spice-infused frozen parathas were formulated to investigate the effect of fennel and coriander on microbial (aerobic mesophilic bacteria, yeast and mould, and Bacillus cereus) reduction and sensory acceptability of frozen paratha throughout the storage at -18°C. The present work was also aimed at determining the relationship between spice concentrations and storage durations on microbiological quality of the samples. Fennel and coriander seed powder were used at concentrations of 2, 4 and 6% of wheat flour (w/w). The microbiological analysis was performed by total plate count, yeast and mould count, and Bacillus cereus count after 9, 12 and 15 weeks of storage. Sensory evaluation was conducted using hedonic scales at the end of storage durations. Results showed that spice infusion in frozen paratha significantly delayed the growth of aerobic mesophilic bacteria, yeasts and moulds, and Bacillus cereus during storage. The lowest log count was demonstrated by coriander at 6% in total plate count (3.85, 3.90 and 3.91 log10 CFU/g), and yeast and mould count (2.54, 2.59 and 2.60 log10 CFU/g) after 9, 12 and 15 weeks, respectively. Bacillus cereus was not detected throughout the storage durations. Fennel exhibited minimum activity against Bacillus cereus with no significant difference on log count reduction when compared with control. Coriander showed the highest decrease in both total plate count and Bacillus cereus count during the storage duration. Sensory evaluation result indicated that control sample exhibited the highest preference over all attributes when compared with fennel and coriander. Coriander-infused paratha was slightly darker in colour due to high concentration of 6%. Fennel yielded the lowest score in terms of taste among all samples. Fennel and coriander showed no significant difference for sensory acceptability. Overall, all frozen parathas were in good quality after 15 weeks of frozen storage. It can thus be concluded that fennel and coriander can be used as potential natural preservatives to inhibit the growth of microorganisms in paratha during frozen storage. Nevertheless, the optimum spice concentration should be determined to minimise the effects on the sensory attributes.

Matched MeSH terms: Yeast, Dried
Fulltext Effect of glycerol feed in methanol induction phase for Hepatitis B surface antigen expression in Pichia pastoris strain KM71

Morvarid, A.R., Zeenathul, N.A., Tam, Y.J., Zuridah, H., Mohd-Azmi, M.L., Azizon, B.O.

Pertanika Journal of Science & Technology, 2012;20(1):31-42.
MyJurnal

This study describes expression of HBs Ag in methylotrophic yeast, Pichia Pastoris under alcohol oxidase promoter. A single copy number of HBs Ag gene was transformed into pichia strain of KM 71, a Muts type, by using pA0815 pichia expression vector. The recombinant was cultivated in a shake flask either using methanol or a mixed feed of glycerol -methanol for induction. The HBs Ag gene integrity was justified using direct PCR method. The expressed products in the soluble cell extracts were analyzed by Western blot, SDS page, Bradford assay and ELISA tests. The recombinant HBs Ag was expressed successfully in Pichia pastoris strain KM71 at a high level of HBs Ag protein expression. Thus, an addition of glycerol in the ratio of glycerol per methanol 1/1 (g g-1) consistently produced 2-fold increment in both biomass accumulation and HBs Ag productivity.

Matched MeSH terms: Yeast, Dried
Fulltext Effect of postharvest storage of whole fruit on physico-chemical and microbial changes of fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour)

Zainal Abidin, M., Shamsudin, R., Othman, Z., Abdul Rahman, R.

International Food Research Journal, 2013;20(2):953-960.
MyJurnal

Cantaloupes continue to ripen after harvesting which is caused by ethylene production due to climacteric behaviour during postharvest storage. In this study, the cantaloupe fruits harvested at commercial maturity were evaluated for quality attributes during three weeks of storage at 10°C and a relative humidity (RH) of 90±5%. In addition, fresh-cut samples were stored for a further 19 days at 2°C and 87% RH. The fresh-cut samples were prepared on a weekly basis by dipping into deionised water (control) at 2°C for 1 minute. The effect of postharvest storage of cantaloupe on the physico-chemical properties and microbial activity was observed prior to fresh-cut processing. It was found that firmness, luminosity (L*), and titratable acidity (TA) decreased, while total soluble solids (TSS), pH, TSS:TA ratio, microbial activity (total plate count (TPC) and yeast and mould (YM)) of the fresh-cut increased over the postharvest storage period of the fruit. Meanwhile, the orange colour and the intensity (hue angle, hab, and chromaticity) of the flesh did not differ significantly during storage. The cantaloupe stored for three weeks at a low temperature indicated a successful potential for fresh-cut processing due to good maintenance of the product quality.

Matched MeSH terms: Yeast, Dried
Fulltext Effect on the physico-chemical properties of liberica green coffee beans under ambient storage

Ismail, I., Anuar, M.S., Shamsudin, R.

International Food Research Journal, 2013;20(1):255-264.
MyJurnal

Green coffee beans are stored for a certain period and under certain conditions until they are finally utilized. The storage period may depend on customer demand while the storage conditions depend on where the coffee beans are stored. Thus, this research emphasizes the physicochemical changes that occur in Liberica coffee beans during storage under the Malaysian
climate (average temperature and relative humidity of 29.33ºC and 71.75% respectively). The changes in the physico-chemical (coffee size, mass, densities, colour, proximate analysis, sucrose, chlorogenic acid content) and microbiological (yeast and mould count) properties were evaluated during eight months of storage. After the storage, the physical properties of the coffee changed as the coffee beans expanded in size, reduced in mass and density and became brighter in colour. Changes in the chemical properties were also detected where the moisture decreased and the ash content increased. In addition, the sucrose level was found to decrease with a corresponding increase in chlorogenic acid. During storage, the counts of yeast and mould were reduced. Model equations describing the changes in the properties were developed. The overall conclusion was that the coffee beans reduced in quality during storage.

Matched MeSH terms: Yeast, Dried
Evaluating the Potential of Oleaginous Yeasts as Feedstock for Biodiesel Production

Mukhtar H, Suliman SM, Shabbir A, Mumtaz MW, Rashid U, Rahimuddin SA

Protein Pept Lett, 2018;25(2):195-201.
PMID: 29359654 DOI: 10.2174/0929866525666180122112805

BACKGROUND: Lipid-producing microorganisms, said to be oleaginous have been recognized since several years. We had investigated the effects of medium components and culturing situations on cell growth and lipid accumulation of oleaginous yeasts which were analytically examined so as to enhance lipid yield for biodiesel production.
OBJECTIVE: The main objective of this study was to explore oleaginous yeast, Yarrowia lipolytica isolated from soil and optimization of culture conditions and medium components to obtained better quality microbial oil for biodiesel production.
METHODS: Fifty yeast strains were isolated from soil from different regions of Lahore and eleven of them were selected for oil production. The isolated yeast colonies were screened to further check their lipid producing capabilities by the qualitative analysis. Five yeast strains were designated as oleaginous because they produced more than 16% of oil based on their biomass. To estimate the total lipid content of yeast cells, the extraction of lipids was done by performing the procedure proposed by Bligh and Dyer. The transesterification of yeast oils was performed by using different methods. There were three different strategies customized to transesterifying microbial oil using base catalyzed transesterification, acid catalyzed transesterification and enzyme-based transesterification. After completion of transesterification, sample was used for fatty acid methyl esters (FAMEs) were analyzed by gas-chromatograph with ionization detector type MS.
RESULTS: The isolate IIB-10 identified as Yarrowia lipolytica produced maximum amount of lipids i.e. 22.8%. More amount of biomass was obtained when cane molasses was utilized as carbon source where it produced 29.4 g/L of biomass while sucrose and lactose were not utilized by IIB-10 and no biomass was obtained. Similarly, meat extracts showed best results when it was used as nitrogen source because it resulted in 35.8 g/L biomass of Yarrowia lipolytica IIB-10. The culturing conditions like size of inoculum, effect of pH and time of incubation were also studied. The 10% of inoculum size produced 25.4 g/L biomass at 120 h incubation time, while the pH 7 was the optimum pH at which 24.8 g/L biomass was produced by Yarrowia lipolytica IIB-10. GC-MS analysis showed that biodiesel produced by transesterification contained similar fatty acids as found in vegetable oil for this reason it is widely accepted feedstock for biodiesel production.
CONCLUSION: The analysis of fatty acids methyl esters showed the similar composition of microbial oil as in vegetable oils and high amount of methyl esters were obtained after transesterification. Therefore, potentially oleaginous yeast could be used to generate a large amount of lipids for biodiesel production that will be the better substitute of petroleum-based diesel and will also control the environmental pollution.

Matched MeSH terms: Yeast, Dried
Fulltext Evaluation of injury to Saccharomyces rouxii YSa40 cells in low water activity/pH glycerol/CPB stress system

Yeoh, T.K., Cheah, Y.K., Davies, R.

International Food Research Journal, 2012;19(1):95-99.
MyJurnal

Mid-exponential phase Saccharomyces rouxii YSa40 cells subsequently stressed at low aw/pH in the 0.64 aw/pH 3.5 glycerol/CPB system became injured. Such injury was detected by the loss of ability of the
stressed population to form colonies on secondary-stress plating medium (glycerol/BM agar at 0.94 aw
/pH 3.5 (lactic acid)) while colony forming ability on secondary non-stress plating medium (sugars/BM agar at 0.94 aw/pH 3.5 (lactic) was unaffected. The injury was shown to be due to sensitivity to glycerol/lactic acid. Results of the present study will be useful for achieving complete decontamination of ‘Intermediate Moisture Foods’ against xerotolerant molds and yeast.

Matched MeSH terms: Yeast, Dried
Fulltext Fermented Brown Rice Flour as Functional Food Ingredient

Ilowefah M, Chinma C, Bakar J, Ghazali HM, Muhammad K, Makeri M

Foods, 2014 Feb 12;3(1):149-159.
PMID: 28234309 DOI: 10.3390/foods3010149

As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker's yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to obtain fermented brown rice flour (FBRF). The FBRF was added to white rice flour at 0%, 10%, 20%, 30%, 40% and 50% levels to prepare steamed rice bread. Based on the sensory evaluation test, steamed rice bread containing 40% FBRF had the highest overall acceptability score. Thus, pasting properties of the composite rice flour, rheological properties of its batter, volume and texture properties of its steamed bread were determined. The results showed that peak viscosity of the rice flour containing 40% FBRF was significantly increased, whereas its breakdown, final viscosity and setback significantly decreased. Viscous, elastic and complex moduli of the batter having 40% FBRF were also significantly reduced. However, volume, specific volume, chewiness, resilience and cohesiveness of its steamed bread were significantly increased, while hardness and springiness significantly reduced in comparison to the control. These results established the effectiveness of yeast fermentation in reducing the detrimental effects of bran on the sensory properties of steamed white rice bread and encourage the usage of brown rice flour to enhance the quality of rice products.

Matched MeSH terms: Yeast, Dried
Fulltext Growth kinetics of ethidium bromide mutagenized Lipomyces starkeyi strains

Micky Vincent, Latifah Suali, Afizul Safwan Azahari, Patricia Rowena Mark Baran, Elexson Nillian, Lesley Maurice Bilung

Journal of Advanced Research in Applied Sciences and Engineering Technology, 2018;11(1):47-54.
MyJurnal

Yeast growth and biomass production are greatly influenced by the length of the
incubation period during cultivation. Therefore, this study was conducted to
investigate the growth kinetics of five Lipomyces starkeyi strains as determined by
biomass production. The five L. starkeyi strains, namely L. starkeyi ATCC 12659, L.
starkeyi MV-1, L. starkeyi MV-4, L. starkeyi MV-5 and L. starkeyi MV-8, were inoculated
in sterilized Yeast Malt broth, and, incubated for 192 hr at ambient temperature.
Biomass yields were assessed and calculated gravimetrically every 24 hr. Results
indicated that the optimal biomass production of L. starkeyi ATCC 12659, L. starkeyi
MV-1, L. starkeyi MV-4, L. starkeyi MV-5 and L. starkeyi MV-8 were at 120, 168, 144,
168 and 120 hr, with the concentrations of 6.64, 6.43, 9.78, 11.23 and 8.56 g/L,
respectively. These results indicate that each L. starkeyi strain requires specific
incubation period for the optimum production of fungal biomass. Therefore, by
cultivating each L. starkeyi strain at the predetermined incubation period, biomass
yields could significantly be improved for further downstream applications such as
single cell protein and lipid production.

Matched MeSH terms: Yeast, Dried
Fulltext Important zoonotic intestinal protozoan parasites in Asia

Mak JW

Trop Biomed, 2004 Dec;21(2):39-50.
PMID: 16493397

Intestinal protozoa are increasingly being studied because of their association with acute and chronic diarrhoea in immunocompromised as well as immunocompetent patients. Various community outbreaks due to contamination of water or food with these protozoa have further highlighted their importance in public health. Among these important pathogens are Giardia duodenalis, Entamoeba histolytica, Cryptosporidium parvum, Cyclospora cayetanensis, Isospora belli, and microsporidia. Except for the cyst-forming G. duodenalis and E. histolytica, the others are intracellular and form spores which are passed out with the faeces. These organisms are also found in various animals and birds and zoonotic transmission is thought to occur. These infections are distributed worldwide, with a higher prevalence in developing compared to developed countries. However, the relative importance of zoonotic infections especially in developing countries has not been studied in detail. The prevalence rates are generally higher in immunodeficient compared to immunocompetent patients. Higher prevalence rates are also seen in rural compared to urban communities. Most studies on prevalence have been carried out in developed countries where the laboratory and other health infrastructure are more accessible than those in developing countries. This relative inadequacy of laboratory diagnosis can affect accurate estimates of the prevalence of these infections in developing countries. However, reports of these infections in travellers and workers returning from developing countries can provide some indication of the extent of these problems. Most studies on prevalence of amoebiasis in developing countries were based on morphological identification of the parasite in faecal smears. As the pathogenic E. histolytica is morphologically indistinguishable from that of non-pathogenic E. dispar, estimates of amoebiasis may not be accurate. The epidemiology of human microsporidia infections is not completely understood. Two species, Enterocytozoon bieneusi and Encephalitozoon intestinalis, are associated with gastrointestinal disease in humans and it is believed that human to human as well as animal to human infections occur. However, the importance of zoonotic infections has not been fully characterised. G. duodenalis cysts, microsporidia and Cryptosporidium oocysts have been detected in various ground water resources, but their role in community outbreaks and maintenance of the infection has not been fully characterised. The taxonomic classification and pathogenic potential of B. hominis are still controversial. While considered by many as yeast, fungi or protozoon, recent sequence analysis of the complete SSUrRNA gene has placed it within an informal group, the stramenopiles. This review covers recent published data on these zoonotic infections and examines their public health importance in Asian countries.

Matched MeSH terms: Yeast, Dried
Fulltext In-vitro antidermatophytic activity of methanolic fractions from entada spiralis ridl. Stem bark and its bioautographic profile

Aiza Harun, Siti Zaiton Mat So’ad, Norazian Mohd Hassan, Neni Kartini Che Mohd Ramli

Pertanika Journal of Science & Technology, 2014;22(1):113-121.
MyJurnal

This study was performed to evaluate the antifungal activities of methanolic fractions from the stem bark of Entada spiralis Ridl. against human dermatophytes and yeast-like fungus in vitro. Three types of human dermatophyte, Trichophyton mentagrophytes ATCC 9533, Microsporum gypseum ATCC 24102 and Trichophyton tonsurans ATCC 28942, and one yeast-like fungus, Candida glabrata ATCC 66032, were tested against the methanolic fractions labelled FA1, FA4 and FA5. T. mentagrophytes, T. tonsuran and M. gypseum were susceptible to all tested fractions in a concentration-dependent manner whereas C. glabrata was resistant. Fraction FA1 at a concentration of 400 mg/mL was found to exhibit the highest antifungal activity with the inhibition zone diameter of 22 mm (T. mentagrophytes). This fraction showed a minimum inhibitory concentration MIC of 0.097 mg/mL while the MIC value for the fraction FA4 and fraction FA5 was 3.12 mg/ml and 1.56 mg/ml respectively. Agar overlay bioautography assay results showed that most of the bioactive compounds were found in the fraction FA1. Based on these findings, it can be concluded that the stem bark extracts of E. spiralis can be a future source of potent natural antimicrobial drugs for superficial skin diseases.

Matched MeSH terms: Yeast, Dried
Fulltext Influence of partial substitution of wheat flour with banana (Musa paradisiaca var. Awak) flour on the physico – chemical and sensory characteristics of doughnuts

Chong, L.C., Noor Aziah, A.A.

International Food Research Journal, 2008;15(2):119-124.
MyJurnal

Evaluation on the physicochemical and sensory properties of wheat flour doughnuts substituted with banana flour (BF) was investigated. Wheat flour was substituted with green banana (Musa paradisiaca var. Awak) flour at 0% (control), 10%, 20% and 30% levels in yeast-raised doughnut prepared by the straight dough method. Chemical (moisture, fat, protein, ash, carbohydrate, crude fibre, total dietary fibre and caloric content), physical (volume, specific volume and colour) and sensory evaluation were conducted on all samples. Chemical analyses result indicated a higher percentage of total dietary fibre and caloric content in doughnut substituted with BF than the control. Colour evaluation showed that the dough, crust and crumb of doughnut with BF ranged from 68.97 ± 0.59 – 84.78 ± 0.16 (red – yellow quadrant). The change from light to darker colour correlated with the amount of BF added. Results also showed that the volume and specific volume was significantly affected (p < 0.05) by levels of BF substituted. Doughnut substituted with 20% BF showed the highest score in overall acceptability (6.71 ± 1.40).

Matched MeSH terms: Yeast, Dried
Lipid biosynthesis in Cunninghamella bainieri 2A1 in N-limited and N-excess media

Taha EM, Omar O, Yusoff WM, Hamid AA

Annals of microbiology, 2010 Dec;60(4):615-622.
PMID: 21125005

Lipid biosynthesis and fatty acids composition of oleaginous zygomycetes, namely Cunninghamella bainieri 2A1, cultured in media with excess or limited nitrogen were quantitatively determined at different times of culture growth. Accumulation of lipids occurred even when the activity of NAD(+)-ICDH (β-Nicotinamide adenine dinucleotide-isocitrate dehydrogenase) was still detectable in both media. In C. bainieri 2A1, under nitrogen limitation, the ratio of lipids was around 35%, whereas in nitrogen excess medium (feeding media supplemented with ammonium tartarate), the lipid ratio decreased. The amount of this decrease depended on the level of ammonium tartarate in the media. The main findings in this paper were that C. bainieri 2A1 has the ability to accumulate lipid although nitrogen concentration detected inside the media and that NAD-ICDH was active in all culture periods. These results proved that the strain C. bainieri 2A1 has an alternative behavior in lipid biosynthesis that differs from yeast. According to the old hypotheses, yeasts could not accumulate lipid more than 10% when nitrogen was detected inside the media. Nitrogen-limited and excess media both contained the same fatty acids (palmitic acid, stearic acid, olic acid, linoleic acid and γ-linolenic acid), but at different concentrations. The C:N ratio was also studied and showed no effects on total lipid accumulation, but a significant effect on γ-linolenic acid concentration.

Matched MeSH terms: Yeast, Dried
Fulltext Microbiological quality evaluation of goat milk collected from smallscale dairy farms in Penang Island, Malaysia

Suguna, M., Rajeev Bhat, Wan Nadiah, W. A.

International Food Research Journal, 2012;19(3):1241-1245.
MyJurnal

Microbiological qualities of fresh goat milk collected from two selected, popular dairy farms in Penang Island, Malaysia were evaluated, as a measure of food safety. Milk samples were screened for total plate counts, yeast and mould counts, psychrotrophic counts, Staphylococcus aureus, presumptive Escherichia coli, Coliforms and Klebsiella pneumoniae, which were in the range of (mean values) 4.2- 4.5, 4.2- 4.6, 3.1- 4.3, 2.7- 3.2, < 2- 4.6, 2.2- 4.0 and 4.1- 4.8 log CFU/ml, respectively in the two farms. Milk samples were also screened for the presence of selected foodborne pathogens such as Listeria monocytogenes and Salmonella sp. Results
showed the presence of only Salmonella sp. (at 2.9 log CFU/ml) with the absence of Listeria monocytogenes. The outcome of this study assumes importance as the presence of microbial contaminants amounts indicates poor milk quality, which requires immediate consideration as it can pose serious health risk to consumers.

Matched MeSH terms: Yeast, Dried
Multiobjective optimization to reconstruct biological networks

Naef A, Abdullah R, Abdul Rashid N

Biosystems, 2018 Sep 17;174:22-36.
PMID: 30236951 DOI: 10.1016/j.biosystems.2018.09.003

Automated methods for reconstructing biological networks are becoming increasingly important in computational systems biology. Public databases containing information on biological processes for hundreds of organisms are assisting in the inference of such networks. This paper proposes a multiobjective genetic algorithm method to reconstruct networks related to metabolism and protein interaction. Such a method utilizes structural properties of scale-free networks and known biological information about individual genes and proteins to reconstruct metabolic networks represented as enzyme graph and protein interaction networks. We test our method on four commonly-used protein networks in yeast. Two are networks related to the metabolism of the yeast: KEGG and BioCyc. The other two datasets are networks from protein-protein interaction: Krogan and BioGrid. Experimental results show that the proposed method is capable of reconstructing biological networks by combining different omics data and structural characteristics of scale-free networks. However, the proposed method to reconstruct the network is time-consuming because several evaluations must be performed. We parallelized this method on GPU to overcome this limitation by parallelizing the objective functions of the presented method. The parallel method shows a significant reduction in the execution time over the GPU card which yields a 492-fold speedup.

Matched MeSH terms: Yeast, Dried
Fulltext Nonthermal pasteurization of Pitaya (Hylocereus polyrhizus) juice using the hurdle concept

Halim, H., Noranizan, M., Sobhi, B., Sew, C.C., Karim, R., Osman, A.

International Food Research Journal, 2012;19(4):1457-1461.
MyJurnal

Red pitaya juice (RPJ) was subjected to UV-C irradiation and the potential of UV as a pasteurization tool for reducing microbial load in pitaya juice was evaluated. Effectiveness of the hurdle concept, i.e. addition of citric acid (CA) and dimethyl dicarbonate (DMDC) was also studied. Total plate counts (TPC) and yeast and mould counts (YMC) achieved 2.43 log₁₀ and 2.7 log₁₀ reductions respectively after exposure to UV irradiation. Addition of the CA (0.5 - 2.0%) and dimethyl dicarbonate (DMDC) (5 - 20 µL/100mL) to pitaya juice reduced the microbial loads, with 1.5% CA and 15 µL/100mL DMDC being the most effective concentrations. Addition of CA and DMDC into RPJ prior to UV treatment achieved significantly higher microbial reduction compared to UV alone, which were 4.12 log ₁₀ and 4.14 log₁₀ reductions for TPC and for YMC, respectively.

Matched MeSH terms: Yeast, Dried
Fulltext Numerical Analysis of Hydrodynamic Flow in Microfluidic Biochip for Single-Cell Trapping Application

Khalili AA, Ahmad MR

Int J Mol Sci, 2015;16(11):26770-85.
PMID: 26569218 DOI: 10.3390/ijms161125987

Single-cell analysis has become the interest of a wide range of biological and biomedical engineering research. It could provide precise information on individual cells, leading to important knowledge regarding human diseases. To perform single-cell analysis, it is crucial to isolate the individual cells before further manipulation is carried out. Recently, microfluidic biochips have been widely used for cell trapping and single cell analysis, such as mechanical and electrical detection. This work focuses on developing a finite element simulation model of single-cell trapping system for any types of cells or particles based on the hydrodynamic flow resistance (Rh) manipulations in the main channel and trap channel to achieve successful trapping. Analysis is carried out using finite element ABAQUS-FEA™ software. A guideline to design and optimize single-cell trapping model is proposed and the example of a thorough optimization analysis is carried out using a yeast cell model. The results show the finite element model is able to trap a single cell inside the fluidic environment. Fluid's velocity profile and streamline plots for successful and unsuccessful single yeast cell trapping are presented according to the hydrodynamic concept. The single-cell trapping model can be a significant important guideline in designing a new chip for biomedical applications.

Matched MeSH terms: Yeast, Dried
Fulltext Optimum media compositions for bioprotein production by mixed culture of Phanerochaete Chrysosporium and Candida Utilis using palm kernel cake and seaweed as substrates

Ilias, N.N., Jamal, P., Sulaiman, S., Jaswir, I., Ansari, A.H., Azmi, A.S., et al.

International Food Research Journal, 2017;24(101):0-0.
MyJurnal

Bioprotein is one of the useful products obtained from biotechnology invention. It is a promising replacement for the commercial fish feed supplement. In this study, the enrichment of the bioprotein content after solid state fermentation using palm kernel cake and seaweed by the white rot fungus: Phanerochaete chrysoporium and yeast: Candida utilis was carried out. The growth media components were selected from 11 types of media using Plackett-Burman design (hereinafter PBD) and were optimized by one-factor-at-a-time (OFAT) method with bioprotein concentration (mg/g) as the response. From the screening result using PBD, three media components, namely K2HPO4, CuSO4.5H2O and MnSO4.H2O were selected for further optimization using OFAT method because of their positive contributions to the response. The final results showed that 5.0 g/L K2HPO4, 3.0 g/L CuSO4.5H2O and 0.1 g/L MnSO4.H2O were there to be the optimum media constituents with 9.0 g/L, MgSO4.7H2O, 0.1 g/L, CaCl2.H2O, 3.0 g/L FeSO4.7H2O and 3.0 g/L peptone as fixed compositions. At this optimum concentration, the protein increment of 11% was observed as compared to the results determined in the screening using PBD. The study revealed the benefits of using mixed cultures in improving the protein concentrations which can be used as nutritious fish feed.

Matched MeSH terms: Yeast, Dried
Phomopsidione-Loaded Chitosan Polyethylene Glycol (PEG) Nanocomposite Dressing for Pressure Ulcers

Chin IBI, Yenn TW, Ring LC, Lazim Y, Tan WN, Rashid SA, et al.

J Pharm Sci, 2020 09;109(9):2884-2890.
PMID: 32534882 DOI: 10.1016/j.xphs.2020.06.005

Pressure ulcers are commonly associated with microbial infections on the wounds which require an effective wound dressing for treatment. Thus far, the available silver dressing has shown tremendous result, however, it may cause argyria and complicate the internal organ function. Hence, our study aims to develop and characterize phomopsidione-loaded chitosan-polyethylene glycol nanocomposite hydrogel (C/PEG/Ph) as an antimicrobial dressing. Physically, the C/PEG/Ph hydrogel demonstrated a uniform light blue color, soft, flexible, and elastic, with no aggregation form. The evaluation via Fourier Transform Infrared (FTIR) exposed the C/PEG/Ph hydrogel has a notable shift towards lower frequency at 1600 and 1554 cm-1. For drug release test, the phomopsidione attained plateau at 24 h, with a total release of 67.9 ± 6.4% from the C/PEG/Ph hydrogel. There was a null burst release effect discovered throughout the experimental period. The C/PEG/Ph hydrogel showed significant results against all 4 Gram-negative bacteria and 1 yeast, with 99.99-100% reduction of microbial growth. The findings revealed that the C/PEG/Ph hydrogel can potentially act as an antimicrobial dressing for pressure ulcers.

Matched MeSH terms: Yeast, Dried

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