THE DESIGN AND ANALYSIS OF EXPERIMENTS. By Oscar Kempthorne. New York, John Wiley and Sons, Inc., 1952. 631 pp. $8.50. This book by a teacher of statistics (as well as a consultant for \"experimenters\") is a comprehensive study of the philosophical background for the statistical design of experiment. It is necessary to have some facility with algebraic notation and manipulation to be able to use the volume intelligently. The problems are presented from the theoretical point of view, without such practical examples as would be helpful for those not acquainted with mathematics. The mathematical justification for the techniques is given. As a somewhat advanced treatment of the design and analysis of experiments, this volume will be interesting and helpful for many who approach statistics theoretically as well as practically. With emphasis on the \"why,\" and with description given broadly, the author relates the subject matter to the general theory of statistics and to the general problem of experimental inference. MARGARET J. ROBERTSON

The Design and Analysis of Experiments

Fungi are an understudied, biotechnologically valuable group of organisms. Due to 
the immense range of habitats that fungi inhabit, and the consequent need to compete against a diverse array of other fungi, bacteria, and animals, fungi have developed numerous survival mechanisms. The unique attributes of fungi thus herald great promise for their application in biotechnology and industry. Moreover, fungi can be grown with relative ease, making production at scale viable. The search for fungal biodiversity, and the construction of a living fungi collection, both have incredible economic potential in locating organisms with novel industrial uses that will lead to novel products. This manuscript reviews fifty ways in which fungi can potentially be utilized as biotechnology. We provide notes and examples for each potential exploitation and give examples from our own work and the work of other notable researchers. We also provide a flow chart that can be used to convince funding bodies of the importance of fungi for biotechnological research and as potential products. Fungi have provided the world with penicillin, lovastatin, and other globally significant medicines, and they remain an untapped resource with enormous industrial potential.

The amazing potential of fungi: 50 ways we can exploit fungi industrially

Pectinases are the growing enzymes of biotechnological sector, showing gradual increase in their market. They hold a leading position among the commercially produced industrial enzymes. These enzymes are ecofriendly tool of nature that are being used extensively in various industries like wine industry; food industry; paper industry for bleaching of pulp and waste paper recycling; in the processing of fruit–vegetables, tea–coffee, animal feed; extraction of vegetable oil and scouring of plant fibres. Moreover, enzymatic catalysis is preferred over other chemical methods, since it is more specific, less aggressive and saves energy. This is the review which covers the information available on the applicability potential of this group of enzymes in various sectors.

/pdf/microbial-pectinases-an-ecofriendly-tool-of-nature-for-4da0kwqpbs.pdf

Microbial pectinases: an ecofriendly tool of nature for industries

Different industries related to the agriculture sector generate a lot of waste in the form of peels, seeds, whey, waste liquid, molasses, bagasse, and so on. The generated waste is not only biodegradable in nature but also rich in nutrient components (carbohydrates, proteins, fibers, minerals, vitamins, etc.) depending upon source. In the present scenario, researchers have shown a great interest in the processing of waste for fermentation processes in the development of value-added products like microbial pigments. Utilization of waste not only eliminates the disposal problems but also solves the problem of environment pollution. Moreover, the development of fermentation derived food grade pigments needs high capital investment requirements in terms of media components. Thus, effective use of cheaply available agro-industrial residues for production of microbial pigments can make the process cost effective and environment friendly. This review is mainly focused on the utilization of agro-industrial residues for the production of microbial pigments and their major applications.

Production of microbial pigments utilizing agro-industrial waste: a review

The use of exogenous proteases to improve meat tenderness has attracted much interest recently, with a view to consistent production of tender meat and added value to lower grade meat cuts. This review discusses the sources, characteristics, and use of exogenous proteases in meat tenderization to highlight the specificity of the proteases toward meat proteins and their impact on meat quality. Plant enzymes (such as papain, bromelain, and ficin) have been extensively investigated as meat tenderizers. New plant proteases (actinidin and zingibain) and microbial enzyme preparations have been of recent interest due to controlled meat tenderization and other advantages. Successful use of these enzymes in fresh meat requires their enzymatic kinetics and characteristics to be determined, together with an understanding of the impact of the surrounding environmental conditions of the meat (pH, temperature) on enzyme function. This enables the optimal conditions for tenderizing fresh meat to be established, and the ...

Exogenous Proteases for Meat Tenderization

An alkaline protease producing strain Aspergillus niger was isolated from local soil samples and enzyme production was optimized under submerged conditions. Maximum enzyme production of the culture occurred in mesophilic temperature 45°C and pH 8.5. Glucose and ammonium sulfate proved to be the best carbon and nitrogen sources respectively. The molecular weight of the enzyme determined by SDS-PAGE was found to be 38 kDa. The enzyme acted optimally at pH 10 and 50°C. It was thermo stable and retained full activity even at the end of 1 hour of incubation at 40°C. It was inhibited by Cu ++ , Hg ++ , Zn ++ , EDTA and sodium azide. The enzyme retained more than 50% activity after 60 min incubation at 40°C in the presence of detergents such as Tide, Surf, Wheel and Henko indicating its suitability for application in detergent industry.

Purification, Characterization of Alkaline Protease Enzyme from Native Isolate Aspergillus niger and its Compatibility with Commercial Detergents

Ten moulds isolated from municipal waste soil sample were screened for pectinolytic enzyme production when grown on pectin containing (YPSS) solid media Penicillium chrysogenum was selected based on clearance zones and pectinase enzyme production was carried out in submerged fermentation Enzyme production by Penicillium chrysogenum was higher at pH 65 and a temperature of 35°C using sucrose and ammonium per sulphate as carbon source and nitrogen source, respectively The maximal activity of P chrysogenum pectinase was at 50°C, pH 65 and was thermostable up to 40°C MgCl 2 and CaCl 2 ions had little effect on pectinase activity K m and V max values were 10 mg/mL and 85 U/mg protein, respectively and an apparent molecular weight of 31 kDa on SDS-PAGE

/pdf/production-and-characterization-of-pectinase-enzyme-from-1072888fgs.pdf

Production and Characterization of Pectinase Enzyme from Penicillium chrysogenum

The worldwide interest of the current era is to increase tendency towards the use of natural substances instead of synthetic ones. So, alternative and effective environment friendly sustainable technologies are highly needed. Due to a broad range of biological activities, fungi are considered as a significant source of pigments. Among the fungal species in the soil, the genera of Aspergillus, Fusarium, Penicillium, Paecilomyces, and Trichoderma are dominant. The pigments commonly produced by fungi belong to aromatic polyketide groups such as melanins, quinones, flavins, ankaflavin, anthraquinone, and naphthoquinone. The use of fungal pigments has benefits which comprise easy and fast growth in the cheap culture medium and different color shades being independent of weather conditions and would be useful in various industrial applications. In relation to the toxic effects of the synthetic dyes, the natural dyes are easily degradable since they cause no detrimental effects. Thus, the study of pigments produced by soil fungi has tremendous use in medical, textile coloring, food coloring, and cosmetics.

Exploration of industrially important pigments from soil fungi.

A new strain of Fusarium moniliforme KUMBF1201 was isolated from paddy field soil for the production of natural pigment. From an industrial point of view the necessity to obtain a suitable medium for enhanced pigment production by Fusarium moniliforme KUMBF1201 was the aim of this work. Out of eight different solid and six liquid media studied, Fusarium moniliforme KUMBF1201 grew well on Potato Dextrose Agar (PDA) and Potato Dextrose Broth (PDB) media. It required optimum temperature (28±1°C), pH (5.5) for the growth, pigment production and sporulation. From the results, the glucose (2 %) as the carbon source and yeast extract (2 %) as nitrogen source has played a major role in enhanced cell growth and pigment production.

/pdf/influence-of-culture-media-on-growth-and-pigment-production-3xpd9xo1zo.pdf

Influence of Culture Media on Growth and Pigment Production by Fusarium moniliforme KUMBF1201 Isolated from Paddy Field Soil

Agro-industrial residues, a cheap source of energy have high potential in the area of fermentation for the production of enzymes. Twenty agro-industrial residues were evaluated to check the possibility of potential utilization of substrates in SSF for milk clotting enzyme protease production by Mucor circinelloides. In this study, dhal husk holds the greatest promise for cost effective production of the milk clotting enzyme. The dhal husk supported maximum milk clotting protease production, and yield was improved with the supplementation of sucrose and yeast extract as carbon and nitrogen source, respectively. Among all the physico-chemical parameters tested, the best results were obtained in a medium having moisture content of 20% at pH 7.0, when inoculated with 30% of spore suspension and incubated at 30°C for 5 days. The activity was increased further on addition of Ca2+, Cu2+, and Mg2+ ions. The purified milk-clotting protease obtained from M. circinelloides was successfully applied and compared with commercial rennet in the manufacture of a cheddar cheese.

B. V. Pradeep

Papers

Purification, Characterization of Alkaline Protease Enzyme from Native Isolate Aspergillus niger and its Compatibility with Commercial Detergents

Production and Characterization of Pectinase Enzyme from Penicillium chrysogenum

Exploration of industrially important pigments from soil fungi.

Influence of Culture Media on Growth and Pigment Production by Fusarium moniliforme KUMBF1201 Isolated from Paddy Field Soil

Production of milk clotting protease by a local isolate of Mucor circinelloides under SSF using agro-industrial wastes