Browsing by Author "Mamaril, Eden F."

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    Instability of nata formation by Acetobacter acetisubsp. xylinumand a new nata-producing isolate using seaweed pulp extract
    (DMMMSU, 2017-12-01) Mamaril, Eden F.; Galvez, Gerry N.
    A total of nine(9) isolates from nata starter/ mother liquor and five (5) isolates from fresh seaweed pulp extract (SPE) were isolated and screened for ability to produce/ form nata pellicle in glucose-yeast extract (GYE), Hassid and barker broth(HBB) and coconut water media (CWM). The best isolates EM23 from SPE and EFM from nata starter/ mother liquor proved to be stable in producing nata up to 4thtransfer in sterile and up to 2ndtransfer in non-sterile seaweed pulp extract medium (PEM).Contaminants significantly affected the formation of nata. Nata yields and total plate counts of the isolates decreased with increased total bacterial and yeast counts. Yeast species formed films on the surface of fermenting medium thus competed with the nata organisms for both space and oxygen. Contaminants were identified to be Candida, Saccharomyces, Acetobacter, Bacillus, Leuconostocand Pediococcus. The buildup of these contaminants was accompanied with increases in pH and alcohol levels and increase in total acidity of the medium.
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    Screening and characterization of agar of selected Agarophytes of La Union
    (DMMMSU, 2017-12-01) Mamaril, Eden F.
    Agars of five (5) agarophytes of Balaoan and three (3) agarophytes of Sto. Tomas, La Union were screened and characterized based on yield (%), gelling and melting temperatures (°C), gel strength (g/cm2), rupture force (g), cohesiveness (g)and sulfate content (%). Agars of Balaoan agarophytes significantly differed in all physico-chemical properties considered. Gelling temperature, gel strength, rupture force, cohesiveness and sulfate content significantly differed among Sto. Tomas agarophytes. Agars of Gelidiella acerosa of both sources were comparable in terms of yield melting temperature and sulfate content. Likewise, agars of G. coronopifolia were comparable in yield, gelling and melting temperatures, gel strength, rupture force, cohesiveness and sulfate content. Relationships existed among the physicochemical properties ranged from negative weak to positive strong.