Morphological and Biochemical Characterization of Endophytic Bacteria from Leaves of Tamarind (Tamarindus indica)
نویسندگان
چکیده
منابع مشابه
Isolation and characterization of tamarind seed (Tamarindus indica L.) polysaccharide.
The alcohol-insoluble fraction from the water extract of tamarind seed meal, constituting 60 to 65 per cent of the husked kernel, has been described as a rich source of pectin (l-3). Although it forms a firm jelly in the presence of appropriate amounts of sugar and acid (1,4) and has been suggested for commercial use as a substitute for pectin (5), it has been shown in preliminary communication...
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AIM The objective of this study was to isolate endophytic bacteria from Azadirachta indica (neem) leaves, their identification and investigate their antibacterial activity against three Gram-positive bacteria, Staphylococcus aureus, Streptococcus pyogenes and Bacillus cereus and Gram-negative bacteria Escherichia coli, Salmonella Typhimurium and Klebsiella pneumoniae. MATERIALS AND METHODS Fr...
متن کاملEffects of sodium benzoate on storage stability of previously improved beverage from tamarind (Tamarindus indica L.)
The effect of sodium benzoate on the quality attributes of improved tamarind beverage during storage was investigated. Tamarind beverages were produced according to a previously reported improved method, with or without chemical preservatives (100 mg/100 mL sodium benzoate). Tamarind beverage produced according to traditional processing method served as the control. The tamarind beverages were ...
متن کاملCharacterization of Esterases of Tamarindus indica Seeds
Germinating seeds of Tamarindus indica synthesizes various enzymes which are required for the degradation of seed reserves such as xyloglucans, fatty acid esters and proteins. Among these, esterases, belonging to a group of hydrolytic enzymes catalyze the hydrolysis of various types of esters. They play an important role in cell expansion as well as detoxification of xenobiotics and many agroch...
متن کاملExtraction and Characterization of Tamarind (Tamarind indica L.) Seed Polysaccharides (TSP) from Three Difference Sources.
Tamarind seed polysaccharide (TSP), a natural polysaccharide extracted from tamarind seeds is used in the pharmaceutical, textile and food industries as a mucoadhesive polymer. This work aimed to extract TSP from tamarind seeds from three sources with two methods and characterized its physical and chemical properties. Kernel powder of tamarind seeds was slurried into a clear solution, set aside...
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ژورنال
عنوان ژورنال: Journal of Animal Research
سال: 2021
ISSN: 2249-6629,2277-940X
DOI: 10.30954/2277-940x.02.2021.13