Central Tuber Crops Research Institute

About: Central Tuber Crops Research Institute is a facility organization based out in Thiruvananthapuram, Kerala, India. It is known for research contribution in the topics: Starch & Fermentation. The organization has 475 authors who have published 587 publications receiving 10285 citations.

Molecular Studies on the Transmission of Indian Cassava Mosaic Virus (ICMV) and Sri Lankan Cassava Mosaic Virus (SLCMV) in Cassava by Bemisia tabaci and Cloning of ICMV and SLCMV Replicase Gene from Cassava.

Abstract: Cassava mosaic disease, caused by cassava mosaic geminiviruses are transmitted by Bemisia tabaci. The B. tabaci adults from colonies reared on virus free cassava plant produced from apical meristem culture was studied to determine their ability to transmit Indian cassava mosaic virus (ICMV) and Sri Lankan cassava mosaic virus (SLCMV) from cassava to cassava. Virus free plants were confirmed by polymerase chain reaction (PCR) using geminivirus degenerate primers. The virus acquisition access period (AAP) of 48 h on virus infected cassava leaves and 48 h virus inoculation access periods on virus free healthy leaves were investigated. Both ICMV and SLCMV were absolutely transmitted by whiteflies reared on cassava. Virus specific primers were designed in the replicase region and used to detect virus in B. tabaci after different AAP. The PCR amplified replicase genes from virus transmitted cassava leaves were cloned the plasmid DNA was isolated from a recombinant colony of E. coli DH5α after their confirmation by colony PCR and sequenced them. The nucleotide sequences obtained from automated DNA sequencing were confirmed as ICMV and SLCMV replicase gene after homology searching by BLAST and found to be a new isolates. The nucleotide sequences of new isolates were submitted in GenBank (accession number JN652126 and JN595785).

Anthocyanin‐rich sweet potato lacto‐pickle: production, nutritional and proximate composition

Abstract: Summary Anthocyanin pigment-rich sweet potato (SP) cubes were pickled by lactic fermentation by brining the cut and blanched cubes in common salt (NaCl, 2–10%) solution. They were then inoculated with a strain of Lactobacillus plantarum (MTCC 1407) and incubated for 28 days. Treatment with 8–10% brine solution was found to be organoleptically most acceptable. The final product with 8% and 10% brine solutions had a pH (2.5–2.8), titratable acidity (TA) (1.5–1.7 g kg−1), lactic acid (LA) (1.0–1.3 g kg−1), starch (56–58 g kg−1) and anthocyanin content (390 mg kg−1) on fresh weight basis. Sensory evaluation rated the anthocyanin-rich SP lacto-pickle acceptable based on texture, taste, aroma, flavour and after taste. Principal component analyses reduced the eleven original analytical and proximate variables (pH, TA, LA, starch, total sugar, anthocyanin, organic mater, ash, fat, protein and calories) to three independent components (factors), which accounted for 91% of the total variations.

Production, Characterization and Application of a Thermostable Exo-polygalacturonase by Bacillus subtilis CM5

Abstract: Exo-polygalacturonase (exo-PG) (PG, EC 3.2.1.67) has various applications in food processing industries, such as in juice extraction and clarification, bakery, and distillery processing. This study reports the exo-PG production by Bacillus subtilis CM5 isolated from cow ruminant microflora, which was comparable to marketed pectinase (Pectinex®, Novozyme, Denmark). The optimum temperature, pH, and incubation period for optimum exo-PG production (82.0–83.2 units) were 50˚C, 7.0, and 36 h, respectively. B. subtilis produced more exo-PG in culture medium with peptone (1%) than other nitrogen sources such as beef extract, casein, yeast extract, ammonium sulphate, and ammonium acetate. However, ammonium chloride and urea (1%) inhibited enzyme production. In laboratory fermentor studies, exo-PG production by B. subtilis was 25.6% higher than shake flask cultures. Application of crude exo-PG from B. subtilis resulted in 13.3% increase in yield of carrot juice as compared to juice extracted with Pectinex.