Browsing Faculty of Science by Author "Mpuchane, S."
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Mpuchane, S.; Allotey, J.; Matsheka, I.; Simpanya, M.; Coetzee, S.; Jordaan, A.; Mrema, N.; Gashe, B.A. (ICIPE - African Insect Science for Food and Health, http://journals.cambridge.org/action/displayJournal?jid=JTI, NaN, 2006)[more][less]
Abstract: Domestic cockroaches Blattella germanica were trapped from various homes in Gaborone, Botswana using ‘Dyroach’ traps. Isolations of bacteria, yeasts and moulds were done on external body parts and on the faecal pellets using various selective media. Body parts of cockroaches were also fixed with OsO4 vapour for 24 h, sputter coated with gold under special conditions and examined in a Phillips (1) XL30 ESEM in low vacuum mode. Awide spectrum of bacteria including common food spoilage and pathogenic organisms, such as Bacillus spp., Staphylococcus spp., Escherichia coli, Pseudomonas spp., Enterobacter spp., Klebsiella spp., Erwinia spp. Salmonella sp., Shigella sp. and Serratia spp. were isolated. Yeasts commonly associated with food spoilage, such as Pichia sp., Candida sp. and Torulopsis spp. were found on many cockroaches. In addition, various groups of moulds, some associated with food spoilage and others known to produce mycotoxins, such as Aspergillus flavus, Aspergillus fumigatus and Aspergillus parasiticus were isolated. Antimicrobial sensitivities of bacterial isolates revealed resistance patterns to various agents. Since cockroaches are prevalent in homes, particularly in food preparation areas and since their body parts and faecal pellets have been found in food storage areas, concern about their impact on food quality and safety is raised and possible control measures including education of communities on proper sanitation are suggested. URI: http://hdl.handle.net/10311/1005 Files in this item: 1
Matsheka_IJTIS_2006.pdf (193.3Kb) -
Moyo, S.; Gashe, B.A.; Collison, E.K.; Mpuchane, S. (Elsevier / www.elsevier.com/locate/ijfoodmicro, NaN, 2003)[more][less]
Abstract: This present study was undertaken to find optimum conditions of pH, temperature and, period of incubation for the pectinolytic activity of Kluyveromyces wickerhamii isolated from rotting fruits and to assess the effect of these factors by use of response surface methodology (RSM). A central composite rotatable design was used as an experimental design for the analysis of the allocation of treatment combinations. A second order polynomial regression model was fitted and was found adequate, with an R2 of 0.94469 ( P < 0.001). The effects of temperature and pH were the most significant factors in influencing enzyme production. Estimated optimum conditions were as follows: pH 5.0, temperature, 32 jC and an incubation period of 91 h. Pectinesterase (PE), pectin lyase (PL), and cellulase activities were not detected. Pectinase production was partially constitutive. Pectin was degraded by the isolated strain of K. wickerhamii in the current study, and the pectinolytic activity is referred to as polygalacturonase (PG) activity. Crude enzyme extract was thermostable at various temperatures and, stimulated by the presence of Ca2 + ions but inhibited by other ions like Mg2 +, Zn2 +, Co2 +, Mn2 + and Na+. URI: http://hdl.handle.net/10311/228 Files in this item: 2
license.txt (1.998Kb)Moyo_IJFM_2003.pdf (2.012Mb)
Now showing items 1-2 of 2