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Effect of Seed Treatment with Biological Control Agent against Bipolaris Leaf Blight of Wheat

Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License

Abstract. In-vitro and in-vivo experiments were conducted to evaluate the effect of seed treatment with thirteen different plant extracts and BAU-Biofungicide (a Trichoderma based preparation) on fungal growth, disease severity, yield and yield contributing characters of wheat during the Rabi season of 2010-11 and 2011-12. All the plant extracts and BAU-Biofungicide significantly inhibited mycelial growth of the pathogen where maximum reduction of mycelial growth over untreated control was found by BAU-Biofungicide (67.36%) followed by Bavistin (58.42%). BAU-Biofungicide also resulted 28% and 13%, respectively higher Vigour index and normal seedlings over untreated control. Five botanicals (garlic, ginger, kaligera, neem, mehedi) and BAU- Biofungicide showed better results under laboratory condition. In pot and field experiments, selected treatments were showed better results in respect of yield and other traits. BAU-Biofungicide treated seeds showed statistically similar effect to Bavistin on AUDPC and grain yield under field condition which resulted 20.51% higher grain yield over control.

Keywords: Botanicals, BAU-Biofungicide, AUDPC and extract

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DOI: http://dx.doi.org/10.12983/ijsras-2015-p0151-0158


Isolation and Screening of Amylolytic Bacteria from Soil

Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License

Abstract. The remarkable stability and cost effectiveness of the microbial enzymes are well suited for industrial uses. Amylases are the most widely used industrial enzymes of extracellular origin, extracted from microbial sources. Certain industries (food, textile, fermentation and paper) demand for starch degrading bacteria to fulfill various applications. Thus, isolating cultures of amylolytic bacteria from soil samples is very important for various industries. The soil could be ideal habitats for amylolytic bacteria, therefore soil samples were collected from two different sites of Banasthali University and were used in the present investigation. Bacteria from soil were isolated using serial dilution agar plate technique. Bacterial isolates appeared on agar plates were screened on starch agar medium plates for qualitative assay of amylase production. Amylase production was confirmed by the presence of clear zone (zone of starch hydrolysis) around bacterial streaked lines after flooding the starch agar plates with Grams iodine solution. Based on the results of qualitative assay, 6 bacterial isolates were used for quantitative assay of amylase production in fermentation broth. It was found that one bacterial isolate (no. 3 of sample 2) was producing maximum amylase activity (196.26 U/mL) and another one bacterial isolate (no. 1 of sample 1) was producing minimum amylase activity (60.13 U/mL) after 3 days of incubation.

Keywords: Amylase, amylolytic bacteria, bacterial isolates, zone of hydrolysis, enzyme activity

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DOI: http://dx.doi.org/10.12983/ijsras-2015-p0159-0165


Determination of Efficient Fermentation Inhibitor of Sweet Sap of Cocos Nucifera and Optimization of Concentration for Quality Outputs in Northern Sri Lanka

Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License

Abstract. There are different substances used to inhibit the fermentation of the phloem sap of palm trees in order to produce economically important sugar, maple syrup, jaggery and diverse alcohol free soft drinks. The study was aimed to find out the best fermentation inhibitor of the coconut (Cocos nucifera) sap and its appropriate concentration to produce optimum quality alcohol free products. Hal bark (Vateria copallifera), Kahata bark (Careya arborea), leaves of Kohomba (Azadirachta indica - Neem) and lime (weight - 15 g/6L pot) were added into each collecting pan before use. The samples of sap were collected at equal time intervals and analyzed for reducing sugars, total sugars, pH, alcohol, number of yeast and bacterial cells. When lime was used, the amount of alcohol content present in the coconut sap was significantly lower than that of other treatments. The pH values of coconut sap treated with hal, kakata, kohomba and control were significantly lower than that of limed sap and the pH of the limed sap remained highly alkaline. Individual bacterial and yeast counts in the limed saps were significantly lower than the other treatments. Good quality sweet sugary saps were obtained from the limed coconut saps than the saps treated with barks of hal and kahata and the leaves of kohomba. When 3 g/L sap of lime concentration was used, the acceptable quality sweet sap with optimum inner contents was obtained. Lime is the most effective natural fermentation inhibitor of the coconut sap and the optimized concentration is 3 gL-1 sap.

Keywords: Cocos nucifera, fermentation, hal, inhibitory substance, kahata, lime, sweet sap

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DOI: http://dx.doi.org/10.12983/ijsras-2015-p0166-0174


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