Central Food Technological Research Institute Research Articles

Heterotrophic culture of Spirulina platensis improved its growth and the study of its nutritional effect

With the development of human civilization, many people in the world still suffer from hunger due to wars, epidemics, and other causes such as not being able to afford a healthy diet. As a food, raw material with huge market potential, Spirulina platensis can be used as a new resource for food and has been in large-scale industrialized production worldwide. However, one of the biggest limitations to growing microalgae on an industrial scale is the high cost of the culturing medium. To reduce the culture cost, we hypothesized that S. platensis could grow better in a medium supplemented with glucose. In this study, we investigated the effects of Zarrouk’s medium, Central Food Technological Research Institute (CFTRI) medium, and CFTRI with glucose on the growth rate and biomass of S. platensis. Our results showed that compared with the expensive Zarrouk’s medium containing trace elements, adding a small amount of glucose to the low-cost CFTRI medium significantly increased S. platensis’s growth rate and biomass. Then, to further reduce breeding costs, we continued to explore the growth of S. platensis in a CFTRI medium supplemented with glucose under dark conditions. Our statistical data showed that the heterotrophic glucose consumption of S. platensis was affected by light, and the growth of S. platensis was limited in the absence of light. Finally, we used Drosophila melanogaster to verify the function of S. platensis and found that S. platensis supplementation increased longevity and reproductive ability in fruit flies.

Central Food Technological Research Institute, Mysuru

CSIR-CFTRI is one of the oldest CSIR laboratories that churns out several commercially viable technologies for the food industries and processing industries, apart from serving every humble home-maker with ready-to-eat and ready-to-serve technologies. This article focusses on some of our recent research findings in the area of GMO detection, phytoceuticals and food processing.

Effect of Zinc, Copper and Calcium Phosphate Nano Particles on Growth of Spirulina platensis

With the advancement of nanotechnology, increasing use of commercial nano materials in many products is obvious and thus it is critical to identify potential impact of nano materials on different organisms. In the present investigation, the effect of different metal oxide nano particles was evaluated on filamentous cyanobacteria. Different growth parameters and enzymatic activities of Spirulina platensis in Central Food Technological Research Institute (CSIR-CFTRI) medium were recorded as affected by nano particles. The growth of Spirulina in standard CSIR-CFTRI media, spiked with 10 ppm Zn as ZnO nano particles (<100 nm), was retarded while no growth was observed when the growth medium was spiked with 10 ppm Cu as CuO nano particles (<50 nm). But tri calcium phosphate (<100 nm), and hydroxyapatite (<200 nm) nano particles enhanced the growth of Spirulina and among these two nano particles, hydroxyapatite (<200 nm) showed higher nitrate reductase activity, protein content and total carotenoids content of Spirulina. Experimental results proved that nano particles have both the positive and deleterious effect on organisms. Further research is necessary to critically judge the impact of nanotechnology on different organisms in soil and aquatic systems.

Vanilla- Its Science of Cultivation, Curing, Chemistry, and Nutraceutical Properties

Vanilla is a tropical orchid belonging to the family Orchidaceae and it is mainly used in food, perfumery, and pharmaceutical preparations. The quality of the bean depends on the volatile constituent's, viz., the vanillin content, the species of the vine used, and the processing conditions adopted. Hence, proper pollination during flowering and curing by exercising utmost care are the important aspects of vanilla cultivation. There are different methods of curing, and each one is unique and named after the places of its origin like Mexican process and Bourbon process. Recently, Central Food Technological Research Institute, Mysore has developed know-how of improved curing process, where the green vanilla beans are cured immediately after harvest and this process takes only 32 days, which otherwise requires minimum of 150–180 days as reported in traditional curing methods. Vanillin is the most essential component of the 200 and odd such compounds present in vanilla beans. Vanillin as such has not shown any antioxidant properties, it is along with other compounds has got nutraceutical properties and therefore its wide usage. The medicinal future of vanilla may definitely lie in further research on basic science and clinical studies on the constituents and their mechanism of action.

Optimization of environmental factors using RSM for Spirulina platensis cultivation

PurposeThe purpose of this paper is to optimize the environmental growth factors for maximum yield of biomass and protein content of Spirulina platensis var lonor.Design/methodology/approachCentral composite design with four independent variables (namely, Temperature (°C), Light intensity (μmol m−2 s−1), incubation period (days) and inoculum concentration (per cent)) and two dependent variables (namely, Biomass yield (g/L) and Protein content (per cent)) were used for designing the experiment. The quadratic model was selected for analysis of data using analysis of variance and optimization was performed using response surface methodology (RSM). Central Food Technological Research Institute (CFTRI) medium was used for growing the organisms.FindingsThe predicted values of optimization showed that the maximum yield of dried biomass (1.13 g/L) and protein (57.45 per cent) were obtained at temperature of 33.6°C, light intensity of 67.50 μmol m−2 s−1, incubation period of 16 days and inoculum concentration of 20 per cent. The actual values of biomass (1.23 g/L) and protein (58.46 per cent) yield were almost similar to the predicted responses.Practical implicationsThe data obtained with this optimization method help Spirulina researchers/producers to cultivate the S. platensis var lonor strain with maximum biomass and protein content using the CFTRI medium.Originality/valueEarlier works on optimization of growth conditions for Spirulina biomass, revealed that maximum of two factors were employed at a time using factorial design. But unlike other studies here in this study, optimization of multi factors using at a time using RSM on better biomass and protein yield was employed.

Alternatives to methyl bromide as fumigants for stored food commodities

S. Rajendran from the Central Food Technological Research Institute at Mysore, India, gives an update on the search for methyl bromide alternatives.

Voltammetric Studies ofAspergillus niger. Assessmentof Their Growth Using Electroactive ExtracellularProduction of Metabolite

ElectroanalysisVolume 13, Issue 12 p. 1051-1053 Short Communication Voltammetric Studies of Aspergillus niger. Assessmentof Their Growth Using Electroactive ExtracellularProduction of Metabolite Sreenath Subrahmanyam, Corresponding Author Sreenath Subrahmanyam [email protected] Department of Chemical Engineering, A.C. College of Technology, Anna University, Chennai 25, Tamil Nadu State, IndiaDepartment of Chemical Engineering, A.C. College of Technology, Anna University, Chennai 25, Tamil Nadu State, IndiaSearch for more papers by this authorKumaran Shanmugam, Kumaran Shanmugam Department of Chemical Engineering, A.C. College of Technology, Anna University, Chennai 25, Tamil Nadu State, IndiaSearch for more papers by this authorV. Murali Madhav, V. Murali Madhav Division of Biosensors, Central Food Technological Research Institute, (CFTRI)-Council of Scientific and Industrial Research, (CSIR), Mysore, Karnataka State, IndiaSearch for more papers by this authorM. Murugesan, M. Murugesan Electrodics and Electrocatalysis Division, Central Electrochemical Research Institute (CECRI)-Council of Scientific and Industrial Research — (CSIR), Karaikudi — 630 006, Tamil Nadu State, IndiaSearch for more papers by this authorT. V. Subramanian, T. V. Subramanian Department of Chemical Engineering, A.C. College of Technology, Anna University, Chennai 25, Tamil Nadu State, IndiaSearch for more papers by this authorD. Jeyakumar, D. Jeyakumar Electrodics and Electrocatalysis Division, Central Electrochemical Research Institute (CECRI)-Council of Scientific and Industrial Research — (CSIR), Karaikudi — 630 006, Tamil Nadu State, IndiaSearch for more papers by this author Sreenath Subrahmanyam, Corresponding Author Sreenath Subrahmanyam [email protected] Department of Chemical Engineering, A.C. College of Technology, Anna University, Chennai 25, Tamil Nadu State, IndiaDepartment of Chemical Engineering, A.C. College of Technology, Anna University, Chennai 25, Tamil Nadu State, IndiaSearch for more papers by this authorKumaran Shanmugam, Kumaran Shanmugam Department of Chemical Engineering, A.C. College of Technology, Anna University, Chennai 25, Tamil Nadu State, IndiaSearch for more papers by this authorV. Murali Madhav, V. Murali Madhav Division of Biosensors, Central Food Technological Research Institute, (CFTRI)-Council of Scientific and Industrial Research, (CSIR), Mysore, Karnataka State, IndiaSearch for more papers by this authorM. Murugesan, M. Murugesan Electrodics and Electrocatalysis Division, Central Electrochemical Research Institute (CECRI)-Council of Scientific and Industrial Research — (CSIR), Karaikudi — 630 006, Tamil Nadu State, IndiaSearch for more papers by this authorT. V. Subramanian, T. V. Subramanian Department of Chemical Engineering, A.C. College of Technology, Anna University, Chennai 25, Tamil Nadu State, IndiaSearch for more papers by this authorD. Jeyakumar, D. Jeyakumar Electrodics and Electrocatalysis Division, Central Electrochemical Research Institute (CECRI)-Council of Scientific and Industrial Research — (CSIR), Karaikudi — 630 006, Tamil Nadu State, IndiaSearch for more papers by this author First published: 09 August 2001 https://doi.org/10.1002/1521-4109(200108)13:12<1051::AID-ELAN1051>3.0.CO;2-XCitations: 3AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL No abstract is available for this article.Citing Literature Volume13, Issue12August 2001Pages 1051-1053 RelatedInformation

Storage quality of powdered cyanobacterium ?Spirulina platensis

The cyanobacteriumSpirulina platensis, produced at the Central Food Technological Research Institute, was dried using the cross-flow technique and subsequently subjected to packaging studies. The moisture sorption studies at 27 °C indicated a critical moisture content of 12.5%, corresponding to 56% relative humidity (RH). The product was packed in pouches made of polypropylene (37 μm thick) and a laminate of metallized polyester with low-density polyethylene and was stored at: (1) 38 °C, 90% RH (accelerated condition) or (2) 27 °C, 65% RH (standard condition). Periodically throughout its storage under these conditions, the product was analysed for its content of moisture, protein, ash and fat. In addition, determinations were made of the changes in the constituents carotene, phycocyanin and allophycocyanin.

Micon international '94 mysore: Microbes for a better living: Central Food Technological Research Institute, Mysore, India: 9–12 November 1994

Micon international '94 mysore: Microbes for a better living: Central Food Technological Research Institute, Mysore, India: 9–12 November 1994

Micon international '94 mysore: Microbes for a better living: Central Food Technological Research Institute, Mysore, India: 9–12 November 1994

Micon international '94 mysore: Microbes for a better living: Central Food Technological Research Institute, Mysore, India: 9–12 November 1994

Micon International '94 Mysore: Microbes for a Better Living: Central Food Technological Research Institute, Mysore, India: 9–12 November 1994

Micon International '94 Mysore: Microbes for a Better Living: Central Food Technological Research Institute, Mysore, India: 9–12 November 1994

Micon international '94 mysore: Microbes for a better living: Central Food Technological Research Institute, Mysore, India: 9–12 November 1994

Micon international '94 mysore: Microbes for a better living: Central Food Technological Research Institute, Mysore, India: 9–12 November 1994

Micon International '94 mysore: Microbes for a better living: Central Food Technological Research Institute, Mysore, India, 9–12 November 1994

Micon International '94 mysore: Microbes for a better living: Central Food Technological Research Institute, Mysore, India, 9–12 November 1994

Processed Foods for Defence Needs-R &amp; D Efforts at CFTRI

The Central Food Technological Research Institute, Mysore, working under the council of Scientific & Industrial Research has developed a number of processes and techniques some of which are relevent to Defence needs. Items like spray dried egg powder and canned drinking water are already in use by the services while others may find application in future.

Studies on the cultivation and utilization of the alga [formula omitted] as a single cell protein

The green alga Scenedesmus acutus , cultivated and processed in pilot plant scale is being evaluated for chemical and nutritional characteristics at the Central Food Technological Research Institute in Mysore, India. The growth of the alga depends on the amount of carbon supplied. Optimal growth of 25 g dry weight/m 2 cultivation area/day is obtained when both CO 2 and molasses are supplied to the culture. The major constituent of the alga is protein, which contributes to about 50% of dry weight. The essential amino acid content of the protein is comparable to the human requirement pattern. The alga is also rich in water soluble vitamins. Generally the alga is drumdried. Besides this, other methods of drying like sundrying with or without prior cooking were evaluated for nutritional quality. The PER, NPU and BV values obtained for these processes were much lower than the ones for drum drying. This may be attributed to the incomplete breakage of the algal cell wall. The supplementary effect of alga to cereal based diets like rice, ragi and wheat is significant. Alga is a concentrated source of protein of good nutritional quality.

Technical note: an alkali degradation test and an alcoholic alkali bran‐staining test for determining the approximate degree of milling of rice

International Journal of Food Science & TechnologyVolume 11, Issue 3 p. 309-312 Technical note: an alkali degradation test and an alcoholic alkali bran-staining test for determining the approximate degree of milling of rice K. R. BHATTACHARYA, Corresponding Author K. R. BHATTACHARYAAuthors' address: Central Food Technological Research Institute, Mysore-570013, India.Search for more papers by this authorG. M. SOWBHAGYA, Corresponding Author G. M. SOWBHAGYAAuthors' address: Central Food Technological Research Institute, Mysore-570013, India.Search for more papers by this author K. R. BHATTACHARYA, Corresponding Author K. R. BHATTACHARYAAuthors' address: Central Food Technological Research Institute, Mysore-570013, India.Search for more papers by this authorG. M. SOWBHAGYA, Corresponding Author G. M. SOWBHAGYAAuthors' address: Central Food Technological Research Institute, Mysore-570013, India.Search for more papers by this author First published: June 1976 https://doi.org/10.1111/j.1365-2621.1976.tb00726.xCitations: 11AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume11, Issue3June 1976Pages 309-312 RelatedInformation

Determination of residual solvents in solvent extracted meals

Journal of the American Oil Chemists' SocietyVolume 41, Issue 3 p. 211-212 Article Determination of residual solvents in solvent extracted meals Y. S. Lewis, Y. S. Lewis Central Food Technological Research Institute, Mysore, IndiaSearch for more papers by this authorS. Nelakantan, S. Nelakantan Central Food Technological Research Institute, Mysore, IndiaSearch for more papers by this author Y. S. Lewis, Y. S. Lewis Central Food Technological Research Institute, Mysore, IndiaSearch for more papers by this authorS. Nelakantan, S. Nelakantan Central Food Technological Research Institute, Mysore, IndiaSearch for more papers by this author First published: 01 March 1964 https://doi.org/10.1007/BF03024650Citations: 2 Supported in part by P.L. 480, U. S. Public Health Service. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat No abstract is available for this article.Citing Literature Volume41, Issue3March 1964Pages 211-212 RelatedInformation

The Central Food Technological Research Institute, Mysore

The Central Food Technological Research Institute, Mysore

Central Food Technological Research Institute, Mysore

Central Food Technological Research Institute, Mysore

Central Food Technological Research Institute, Mysore

Central Food Technological Research Institute, Mysore