Bacterial degradation of the acaricide amitraz
- Authors: Baker, Penelope Bridget
- Date: 1976
- Subjects: Acaricides , Biodegradation , Gas chromatography , Bacteriology -- Cultures and culture media
- Language: English
- Type: Thesis , Masters , MSc
- Identifier: vital:4099 , http://hdl.handle.net/10962/d1009498
- Description: This thesis describes dip tank field trials and laboratory investigations on the acaricide Amitraz. Amitraz is a triazapenta- diene compound which is relatively unstable in fouled dip washes. The field trials were conducted on the farm Sea View according to the "Total Replacement Method" and on the farm Sea Ways according to the "Lime Stabilization Method" of dipping. The results of these trials showed that Amitraz was stable in clean dip washes, and under conditions of high pH resulting from the addition of slaked lime to the dip wash. Using mixed bacterial populations optimum conditions for degradation of Amitraz in the laboratory were determined. Bacterial cultures degraded Amitraz most efficiently in media supplemented with yeast extract or with a high content of sterile cattle faeces. Amitraz concentrations were determined by gas chromatography. A culture. efficient at degrading Amitraz was enriched from a dip tank sludge inoculum. From this culture ten bacterial isolates were identified; nine of these were of the genus Pseudomonas and one was an Achromobacter sp. Experiments with both mixed and pure cultures demonstrated that bacterial degradation of Amitraz was by the process of co-metabolism. The existence of four degradation products was shown using thin layer chromatography. Tentative identification of two of the products was made.
- Full Text:
- Date Issued: 1976
- Authors: Baker, Penelope Bridget
- Date: 1976
- Subjects: Acaricides , Biodegradation , Gas chromatography , Bacteriology -- Cultures and culture media
- Language: English
- Type: Thesis , Masters , MSc
- Identifier: vital:4099 , http://hdl.handle.net/10962/d1009498
- Description: This thesis describes dip tank field trials and laboratory investigations on the acaricide Amitraz. Amitraz is a triazapenta- diene compound which is relatively unstable in fouled dip washes. The field trials were conducted on the farm Sea View according to the "Total Replacement Method" and on the farm Sea Ways according to the "Lime Stabilization Method" of dipping. The results of these trials showed that Amitraz was stable in clean dip washes, and under conditions of high pH resulting from the addition of slaked lime to the dip wash. Using mixed bacterial populations optimum conditions for degradation of Amitraz in the laboratory were determined. Bacterial cultures degraded Amitraz most efficiently in media supplemented with yeast extract or with a high content of sterile cattle faeces. Amitraz concentrations were determined by gas chromatography. A culture. efficient at degrading Amitraz was enriched from a dip tank sludge inoculum. From this culture ten bacterial isolates were identified; nine of these were of the genus Pseudomonas and one was an Achromobacter sp. Experiments with both mixed and pure cultures demonstrated that bacterial degradation of Amitraz was by the process of co-metabolism. The existence of four degradation products was shown using thin layer chromatography. Tentative identification of two of the products was made.
- Full Text:
- Date Issued: 1976
Changes in the aerobic saprophytic microbial flora during biltong production with special reference to the micrococcaceae
- Authors: Taylor, M B
- Date: 1976
- Subjects: Micrococcaceae , Saprophytism
- Language: English
- Type: Thesis , Masters , MSc
- Identifier: vital:4120 , http://hdl.handle.net/10962/d1013308
- Description: Ninety-four presumptive Micrococcus and Staphylococcus strains isolated from both commercial beef biltong and game biltong, were identified using a scheme based on the system used by Baird-Parker. The changes occurring in both the aerobic, saprophytic microbial flora and the environmental factors, during conversion of beef to biltong, were examined. The predominantly Gram-negative, halo-sensitive flora initially present on the meat, was replaced by Gram-positive, halo-tolerant staphylococci and micrococci, which form the dominant component of the microflora of the final product. This replacement was attributed to changing environmental factors, principally to the increasing sodium chloride concentration and associated decline in water activity. The presence of the antifungal antibiotic, pimaricin, during processing did not influence the bacterial flora of the product. However, the addition of potassium sorbate altered the microbial profile of the product significantly. The presence of these two preservatives, at the concentrations used, could not be detected organoleptically. The importance of the saprophytic microflora of the product ln relation to the environmental factors during processing, is also discussed.
- Full Text:
- Date Issued: 1976
- Authors: Taylor, M B
- Date: 1976
- Subjects: Micrococcaceae , Saprophytism
- Language: English
- Type: Thesis , Masters , MSc
- Identifier: vital:4120 , http://hdl.handle.net/10962/d1013308
- Description: Ninety-four presumptive Micrococcus and Staphylococcus strains isolated from both commercial beef biltong and game biltong, were identified using a scheme based on the system used by Baird-Parker. The changes occurring in both the aerobic, saprophytic microbial flora and the environmental factors, during conversion of beef to biltong, were examined. The predominantly Gram-negative, halo-sensitive flora initially present on the meat, was replaced by Gram-positive, halo-tolerant staphylococci and micrococci, which form the dominant component of the microflora of the final product. This replacement was attributed to changing environmental factors, principally to the increasing sodium chloride concentration and associated decline in water activity. The presence of the antifungal antibiotic, pimaricin, during processing did not influence the bacterial flora of the product. However, the addition of potassium sorbate altered the microbial profile of the product significantly. The presence of these two preservatives, at the concentrations used, could not be detected organoleptically. The importance of the saprophytic microflora of the product ln relation to the environmental factors during processing, is also discussed.
- Full Text:
- Date Issued: 1976
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