Studies on Lactic Acid Bacteria from Tropical Fish and Shellfish

In this study, an attempt has been made to gather enough information regarding lactic acid bacteria from fish and shellfish of tropical regions. The occurrence and distribution of lactic acid bacteria in fresh and frozen marine fish and shellfish, farmed fish and shellfish, cured and pickled fish and shellfish have been investigated. Lactic Acid Bacteria (LAB) have for centuries been responsible for the fermentative preservation of many foods. They are used to retard spoilage and preserve foods through natural fermentations. They have found commercial applications as starter cultures in the dairy, baking, meat, fish, and vegetable and alcoholic beverage industries. They are industrially important organisms recognized for their fermentative ability as well as their nutritional benefits. These organisms produce various compounds such as organic acids, diacetyl, hydrogen peroxide and bacteriocins or bactericidal proteins during lactic fermentations.Biopreservation of foods using bacteriocin producing LAB cultures is becoming widely used. The antimicrobial effect of bacteriocins and other compounds produced during fermentation of carbohydrates are well known to inhibit the growth of certain food spoiling bacteria as well as a limited group of food poisoning and pathogenic bacteria LAB like Lactobacillus plantarum are widely used as starter cultures for the Production of fish ensilage. The present study is the first quantitative and qualitative study on the occurrence and distribution of lactic acid bacteria in fresh and frozen fish and prawn. It is concluded that Lactobacillus plantaruni was the predominant lactobacillus species in fresh and frozen fish and shellfish. The ability of selected Lactobacillus cultures to grow at low temperatures, high salt content, produce bacteriocins, rapidly ferment sugars and decrease the pH make them potential candidates for biopreservation of fish and shellfish.

Investigations on the Structural, Spectral and Magnetic Interactions of Transition Metal Complexes of Multidentate Ligands from Di-2-pyridyl ketone and N(4)-substituted Thiosemicarbazides

The present work deals with the investigations on sthe structural spectral and magnetic interactions of transition metal complexes of multidentate ligands from D1-2-pyridyl ketone and N(4)-Substituted thiosemicarbazides.Thiosemicarbazones are thiourea derivatives with the general formula R2N— C(S)—NH—N=CR2. In the solution state, the thiosemicarbazones exhibit the thionethiol tautomerism similar to the keto-enol tautomerism, and in solution state the thiol form predominates and a deprotonation at the thiolate group in alcoholic medium enhances the coordination abilities ofthe thiosemicarbazones.The magnetochemistry of metal complexes of di-2-pyridyl ketone is a current hot subject of research, which mainly owes to the excellent structural diversity of the complexes ranging from cubanes to clusters, with promising ferromagnetic outputs.Only few efforts were aimed at the magnetochemistry of metal complexes of thiosemicarbazones, and that too were concerned with the complexes of bisttltioscinicarbazones). However, as far as the monothiosemicarbazones are concerned, the magnetochemistry of transition metal complexes of di-2-pyridyl ketone thiosemicarbazones turned up quite unexplored. Consequently, an investigation into it appeared novel and promising to us and that prompted this study, which can be regarded as the initial step towards exploring the magnetochemistry of thiosemicarbazone complexes, especially of di-2-pyridyl ketone derivatives.We could successfully isolate single crystals suitable for X-ray diffraction for the first three ligands. To conclude, we have synthesized some new thiosemicarbazones and their transition metal complexes and studied their structural, spectral and magnetic attributes. Some ofthe complexes revealed interesting stereochemistries and possible bridging characteristics with spectroscopic evidences. Unfortunately, single crystal Xray diffraction studies could not be carried out for many of these interesting compounds due to the lack of availability of suitable quality single crystals. However, the magnetic studies provided support for the proposed stereochemistry giving evidences for their magnetically concentrated nature. The magnetic susceptibilities measured at six different temperatures in the 80-298 K range are fitted into different magnetic equations, which provided an idea about the magnetic behavior of the compounds under study. Some of the copper, oxovanadium, nickel and cobalt complexes are found to possess anomalous magnetic moments, i.e., they revealed no regular gradation with temperature. However, some other copper complexes are observed to be antiferromagnetic, due to super-exchange pathways. The manganese complexes and one of the cobalt complexes are also observed to be antiferromagnetic in nature. However, some nickel complexes have turned up to be ferromagnetic. Accordingly, the versatile stereoehemistry and magnetic behavior of the complexes studied, prompt us to conclude that the transition metal complexes of di-2-pyridyl ketone thiosemicarbazones are promising systems for potential magnetic applications.

Microbial enzyme production utilizing banana wastes

A critical survey of the fruits and vegetable markets of the towns and cities in South India reveals that banana fruit stalk wastes share a dominant proportion among the solid wastes generated. In the light of the review of literature presented in the foregoing section, few reports are available on the utilisation of banana waste for the production of alcoholic beverages, biogas, and single cell protein. However, it is not yet tried for the production of industrial enzymes. Moreover, preliminary fermentation studies conducted under uncontrolled conditions revealed that banana fruit stalk could be aptly utilised as solid substrate? for the industrial production of microbial amylases and cellulases at a cheaper cost. Therefore, it was proposed to conduct a detailed study towards the development of a suitable fermentation process for the production of industrial enzymes using banana fruit stalk wastes, which is rich in carbohydrate, as solid substrate, employing bacteria, under SSF.