The termicidal activity and chemical components of wood vinegar from two sources biomass, nipah fruit shells (NFS) a mixture fiber (MSF), were evaluated against Coptotermes curvignathus. A no-choice test was carried out to evaluate their using filter paper samples treated with 2.5%, 5.0%, 7.5%, 10.0%, 12.5% NFS or MSF vinegar. Both vinegars exhibited antitermitic C. results show that increased ...

The aim of this work was to analyze the microbiota involved in the traditional vinegar elaboration of strawberry fruit during a spontaneous and inoculated process. In the spontaneous processes, low biodiversity was detected in both alcoholic fermentation (AF) and acetification. Nevertheless, a strain of Saccharomyces cerevisiae and of Acetobacter malorum were selected and tested as starter cult...

The traditional production of wine vinegar is a lengthy process with little or no microbiological control. The aim of this study was to shorten the acetification process via three different strategies: changes in wood type; barrel shape; and the inoculation of an Acetobacter pasteurianus pure culture. The barrel shape was modified by constructing two prototypes with higher liquid-air interface....

Wood and wood-based products are very vulnerable to termite attacks. One of the methods control attacks is using chemical insecticide. However, use insecticide considered a negative effect on environment. The aim this research was determine anti-termite properties liquid smoke against Coptotermes curvignathus Holmgren. derived from bintangur wood pyrolysis at 370°C, 400°C, 430°C assessed as an ...