Bacillus subtilis

Schiff Bases: Schiff bases are amongst the important class of drugs containing imine or azoethine (-C=N-) moiety,have been obtained by the condensation of primary amines and carbonyl compounds.It was first time presented by the Hugo schiff (Cimerman et al, 2000). Schiff bases are one of the most important class of organic drugs widely used in variety of different fields such as analytical, biological, and inorganic chemistry.The schiff bases heve been designed to synthesize more and more novel…

In the field of Microbiology, it is essential that the microorganisms being examined are seen clearly and distinctly under the microscope. Most specimen thrive in aqueous environments, therefore they are translucent and when mounted on a microscope the light passes through them making it impossible to see the specimen. Equally as important as this is that the viewer is aware of what type pf bacteria is being utilized. Both of these criteria in a lab are met with the use of a staining procedure…

increases bread volume, decreases the firmness of the dough and finer crumbs are formed. Also the dough gets more machine-friendly and is therefore easier to handle. The characteristics of xylanases also depend on their origin, endoxylanases of Bacillus subtilis have different abilities than ones of Aspergillus niger. They can be used as an alternative to emulsifiers. (Butt, et al., 2008), (Collins, et al.,…

Microbial pesticides can also control many different kinds of pests, although each separates active ingredient which relatively specific for its target pests…The most widely used of microbial pesticides are subspecies and the strains of Bacillus thuringiensis, or Bt. Each strain of this bacterium that produces a different mix of proteins, and also specifically kills one or few related species of the insect larva…… ________________________________________ Plant…

Comparison between gram-positive bacterial cell walls and gram-negative bacterial cell walls. Structural differences in the bacterial cell walls cause bacteria to be subcategorized into gram-positive and gram-negative. Gram-positive cell walls (e.g. Bacillus subtilis, Streptococcus…

pure colony and viewing the pure sample in a Gram-stain under a microscope yielding a blue colored cocci morphology with no Gram-negative contamination. This was followed by Gram-negative isolation by a Gram-stain showing a myriad of Gram-negative bacillus rods, with no presence of Gram-positive. Further tests…

The aim of this study was to investigate the optimal temperature for α-Amylase to catalyse the hydrolysis of starch. After the implementation of the experiment, it was established that the hypothesis, that the ability of α-Amylase to act upon large linear carbohydrate polymers in starch will prove most effective at 37°C (the optimum human body temperature), was supported by the observed data. The hypothesis was justified based on the observation that the overall average of average colour…

Development and evaluation of an antimicrobial formulation containing the essential oil of Thymus fontanesii Boiss. & Reut . Mebarki Noudjoub , Nabiev Mohamed2, Chader Henni3, Ziane Henifa4, Fazouane Fethia1 1 Food Technology Research Laboratory, FSI, M’hamed Bougara University, Boumerdès 35000, Algeria 2 Department of Chemical and Pharmaceutical Process Engineering, FHC, M’hamed Bougara University, Boumerdès 35000, Algeria 3 National Laboratory of Control of Pharmaceuticals Products (NLCPP)…

3.3.3: Phytochemical analysis The leaves and bark extracts were tested for some secondary metabolites like-saponins, tannins, alkaloids, anthraquinones, phlobatannins, flavonoids, terpenoids, reducing sugar and poly phenols. Test for reducing sugar: Mixture of 1ml or 1gm of plant sample is taken in a test tube and 10ml deionized water is added in it after this a few drops Fehling solution (1ml Fehling solution A and B) is also mixed and heated at 1000C in a water bath. The Brick red…

Fermentation has been used by mankind for centuries to make useful products such as cheese, breads, yogurts and alcohol beverages. During fermentation, some strains of yeast decompose sugars to derive energy, and in the process they produce ethanol as a waste product. When bread dough is being made, yeast is added to make dough rise. This occurs because the yeast ferments sugar releasing carbon dioxide which causes the dough to rise and creates holes in the bread. This carbon dioxide released…