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Articles by Jai S. Ghosh
Total Records ( 4 ) for Jai S. Ghosh
  Chaitrali A. Dongare , Rameja B. Salamat and Jai S. Ghosh
  Methicillin resistant Staphylococcus aureus (Micrococcus aureus) or better known as MRSA is well known. The organism has become a common name in most of the nosocomial infections. This organism is also known to be resistant to related antibiotics like cloxacillin and amoxicillin. The reverse is also true that those strains resistant to cloxacillin and amoxicillin are also resistant to methicillin. It has been hypothecated that this organism carries an extra chromosomal DNA which is responsible for the methicillin resistant. This investigation attempts to find whether such antibiotic resistance is also prevalent amongst related species of Micrococcus. Using the above mentioned reports, experiments were designed to find out in vitro resistance of Micrococcus sciuri strain JSG-1 which was isolated in our lab from a nosocomial infection case, to cloxacillin and amoxicillin. It was found that this strain of Micrococcus sciuri showed resistance to 5000 ppm of both cloxacillin and amoxicillin individually. The importance of this finding is that hospitals must step up their sanitation practices to minimize nosocomial infections by such resistant strains.
  Sarika C. Pawar , Rahul M. Sarate and Jai S. Ghosh
  In this study, the food spoilage by the action of psychrophilic lipase has been investigated with respect to chicken meat and liver, which are stored at chilling temperatures in many places like the supermarkets. The lipolytic activity of some of the major psychrophilic bacterial population of chicken meat and liver available in the local market was seem to responsible not only for loss of flavor but also for production of certain toxic substances like 7-(2-hydroxyethyl)-monascorubramine, a red pigment produced by certain Penicillium sp. This is the unique report highlighting the importance of lipolysis as a cause of chicken meat and liver spoilage.
  Snehal Y. Mohite , Dhanashri B. Gharal , Rahul C. Ranveer , Akshay K. Sahoo and Jai S. Ghosh
  The main objective of this study was to make a formulation which can be easily taken by the consumer. Therefore, it was decided to make a health drink, keeping in view the varied need of different consumers. Garden cress (Lepidium sativum) belongs to family Cruciferae and is grown in India, North America and parts of Europe. The edible whole seed is known to have health promoting properties hence, it was assumed that these seeds can serve as raw material for functional foods, sharing its peppery, tangy flavor and aroma. Since, it is rich in proteins, carbohydrates and certain essential minerals like calcium, iron and phosphorous along with crude dietary fiber (7.6%) it can be used as health drink with milk as its base. An attempt has been made by adding 5% sugar (w/v) in skimmed milk with 1% fat and different quantity of washed, boiled and powdered seeds of garden cress along with sodium salt of Carboxymethyl Cellulose (CMC) as suspending agent. The drink that was found most suitable, with an overall consumer acceptability of 8.75 was that containing 3% of the seed powder.
  Dipali Y. Jadhav , Akshaya K. Sahoo , Jai S. Ghosh , Rahul C. Ranveer and Aruna M. Mali
  The Tamarind (Tamarindus indica) pulp extracts were screened for their anti-microbial activities using the agar well diffusion method and detection of phytochemicals was carried out by Gas-Chromatography-Mass Spectrometry (GC-MS). The extracts were tested against seven bacteria and three fungal strains. Among all tested microorganisms the tamarind pulp extracts exhibited higher antimicrobial activities against Salmonella typhimurium (NCIM 2501) and Staphylococcus aureus (NCIM 5021) and lower activity against Aspergillus niger (NCIM 545). Tamarind pulp extracts were more potent than the tartaric acid solution. The major phytochemicals detected in tamarind pulp extracts were 2-Furancarboxaldehyde, 2, 3-Butanediol, 2-Furancarboxaldehyde, 5-methyl. This investigation throws light on possible applications of the tamarind fruit pulp in natural preservation of food and food products.
 
 
 
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