Browsing by Author "Upendra, R.S"
Now showing 1 - 10 of 10
Results Per Page
Sort Options
Item Cell Biology & Genetics(2017-11-07T08:22:07Z) Upendra, R.SItem Isolation and Characterization of Lovastatin Producing Food Grade Fungi From Oriental Foods(2014-12-05T10:21:57Z) Upendra, R.S; Pratima Khandelwal, Z. R.; Amiri, Aparna; Archana, C; Ashwathi, MTraditional oriental fermented foods namely soy sauce, miso, vinegar,red rice vinegar, pickled tofu and Ang-kak were becoming increasingly popular in different parts of India and shall be used for isolation of hypolipidemic agent, lovastatin producing representative fungi. Existing food grade (GRAS) fungi, Monascus sp were known to produce lovastatin through SSF. Further exploration of food grade fungi from indigenous and traditional oriental fermented food products shall augment such sources and lead to better and safe food product development. Such a strategy shall give benefits to the elderly and the concept of preventive health care shall take envisaged shape. With this objective the present investigation focus on isolation and microbiological characterization of the lovastatin producing GRAS filamentous fungi from various traditional oriental fermented food samples obtained from India and China. Initially food grade fungal cultures were isolated by serial dilution technique and morphological characteristic of the isolated fungal cultures was studied on Potato dextrose agar (PDA) medium. Microscopic confirmation of isolated fungal cultures were performed using light microscopy. Further, microbiologically characterized fungal cultures were tested on a novel substrate combination of rice and barley using Solid state fermentation (SSF) process for the production of lovastatin. At the end of the SSF process the presence of lovastatin in the prepared samples from the end product was analysed qualitatively using Thin Layer Chromatography and ATR-FTIR. The yield of lovastatin was quantified using UV spectroscopic analysis at 238 nm using pure drug lovastatin as a standard (Biocon, India). Present study isolated one Monascus purpureus and three Monascus ruber fungal cultures and concluded that all the four characterized fungal cultures were found to be positive for lovastatin production.Item A Novel Approach for Enhancement of Lovastatin Production using Aspergillus Species(2014-04-03T07:19:40Z) Upendra, R.S; Pratima, Khandelwal; Mohammed, AusimSubmerged cultures (SmF) of filamentous fungi (Aspergillus terreus, Aspergillus flavus) are widely used to produce commercially important metabolite lovastatin. Limited investigations have been made on optimization of the different nutrients and process parameters using standard optimization methods. No previous work has used statistical analysis in documenting the interactions between nutritional and process parameters in lovastatin production. With this lacunae, Plackett-Burman experimental design was used for the first time to screen and investigate the effects of the nine factors —i.e. Source (lactose, glycerol and honey) and concentrations of carbon (40–80 g/L), source (mycological peptone and yeast extract) and concentrations of Nitrogen (5–25 g/L); pH of the fermentation process (6.0-7.6); Temperature of the fermentation process (24 oC –32 oC) ; Agitation (120 – 200 rpm) and Fermentation time (5–13 days) —on the concentrations of lovastatin produced in batch cultures (SmF) of Aspergillus terreus(newly discovered strains (nhceup) MTCC-11045, Aspergillus terreus (NHCEUPBT) MTCC-11395, Aspergillus flavus (NHCEUPBTE) MTCC-11396 and Aspergillus terreus MTCC-1782. Lovastatin in the sample was confirmed and estimated by UV Spectrophotometry, HPLC and FTIR analysis; Plackett-Burman design identified the “source and concentrations of C, N, pH and incubation period” were the principal factor influencing the production of lovastatin. Temperature and agitation were found to have least impact on lovastatin production. Botha a limitation and excess of carbon and nitrogen reduced lovastatin titers. A medium containing 70 g/L carbon supplied as lactose, 20 g/L nitrogen supplied Yeast extract, 6.8pH, and 10 days of incubation period were shown to support high titers (2990 mg/L) of lovastatin production in submerged fermentation process. The above optimized fermentation conditions raised the lovastatin titer by 1.7-fold compared with the yield (1761.6 mg/L) of lovastatins by using Dox-rice medium as a carbon. Optimization by using Response Surface Methodology is under study.Item Optimization of the process parameters for the preparation of synbiotic yoghurt-cheese(2015-03-06T10:18:43Z) Khandelwal, Pratima; Upendra, R.S; Amiri, Zeinab RaftaniAttempts were made to prepare synbiotic yoghurt-cheese having functional attributes of both prebiotics and probiotics. Firstly, the conditions for the preparation of prebiotic yoghurt were optimized in order to determine the optimal level of prebiotic ingredients - raftiline (the fat replacer), raftilose (the sugar replacer), oat fiber and honey as an enricher and combinations thereof; by means of sensory evaluation. Incorporation of raftiline, raftilose, honey @ 4, 4 and 3 percent respectively, and combinations of oat fiber with raftiline or raftilose 0.5%+4%) and honey (0.5%+3%) in pre-standardized low fat (0.5% fat and 11 % SNF) buffalo milk resulted in acceptable yoghurt. The yoghurt-cheese was then made by centrifuging the set yoghurt at pre-optimized centrifugation conditions (9000 rpm for 15 min). In order to prepare synbiotic yoghurt-cheese, optimized level of prebiotic ingredients/enricher and the combinations thereof were added to standardized milk and the fermentation was carried out by different combinations of probiotic cultures namely L. acidophilus with yoghurt culture (C2, 1:1:1), B. bifidum with yoghurt starter (C3, 1:1:1) and combination of L. acidophilus and B. bifidum with yoghurt culture (C4, 1:1:1:1) taking yoghurt culture as control (C1, 1:1). Each culture combination was added @ 3% and incubation was carried out at 42±1 0C. It was concluded on the basis of physico-chemical and sensory evaluation that a quite acceptable quality synbiotic yoghurt-cheese could be prepared using C3 culture combination with raftiline, raftilose and combinations of oat fiber with raftiline, raftilose and honey. Keywords: Synbiotic yoghurt-cheese, Lactobacillus acidophilus, Bifidobacter bifidum, raftiline, raftilose.Item Production of Bioethanol from hitherto underutilized agro waste (Field beans/Green Pea pods waste) incorporating zero waste generation technique(2013-11-07T04:10:55Z) Upendra, R.S; Pratima, Khandelwal; Priyanka, S; Jagadish, M L; NandhiniWith the inevitable depletion of world’s energy supply, there has been an increasing interest worldwide in alternative sources of energy. Unlike fossil fuels, ethanol is a renewable energy source produced through fermentation of sugars and can be used as a partial gasoline replacement. Bioethanol market is expected to reach 100 x10^9 liters in 2015. Currently, bioethanol is being commercially produced only from edible feedstock such as corn-starch and sugarcane juice. These bioethanol production systems pose a concern about the rising competition with food and feed supplies. Agro-waste wastes are generated in large amounts throughout the year, and are the most abundant renewable resources on earth. Due to the large availability and rich in composition of polymers that could be used in other processes, there is a great interest on the reuse of these wastes, both from economical and environmental view points. Very scanty research documents were reported on using alternative sources like Agro- waste for the production of bioethanol. With these lacunae the present investigation aimed in using agro-waste, a rich energy source to produce bioethanol. A suitable low cost anaerobic fermenter was designed and fabricated for bioethanol production under submerged culture conditions using Yeast (Saccharomyces cerevisiae). Agro waste biomass (field bean pods, field bean seed coat and green peas pods) was pre-treated (physical and mild acid treatment) and saccharified using consortium of fungal strains (Aspergillus sp.). On completion of the process, 90g of glucose/ kg was obtained. Glucose obtained was taken for the SmF process using Saccharomyces cerevisiae and the end product ethanol was estimated qualitatively and quantitatively by specific gravity method, 7.725g in comparison with the weight of pure ethanol 7.639 and Gas Chromatography (70.2% ethanol). A Conversion rate of, 250 ml of ethanol /kg of agro waste calculated. The spent yeast was dried (50g/litre) and used as peptone.Item Unit 1(2017-11-07T08:09:53Z) Upendra, R.SItem Unit 2(2017-11-07T08:11:06Z) Upendra, R.SItem Unit 3(2017-11-07T08:12:23Z) Upendra, R.SItem Unit 4(2017-11-07T08:13:32Z) Upendra, R.SItem Unit 5(2017-11-07T08:14:42Z) Upendra, R.S