Articles

Microbial Diversity from the Gut of Earthworms Involved in The Process of Vermicomposting Using Vegetable and Temple Waste

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Vermicomposting is an eco-friendly and economical technique for managing various organic wastes, including agricultural, temple, and vegetable. As crucial soil invertebrates, Earthworms exhibit beneficial effects on the soil environment, influencing both physical properties and organic matter. They play a key role in recycling organic matter. Within the earthworm’s gut, numerous aerobic and anaerobic bacteria, as well as fungi, are present. These microflorae establish a mutual symbiotic relationship with the earthworm’s digestive tract. The bacterial community functions as plant growth promoters, free-living nitrogen fixers, biocides, or phosphate solubilizers. Recognizing the immense importance of these gut microflora, a present investigation was conducted to study the microbial diversity in the gut of earthworms involved in vermicompost preparation using vegetable and temple waste. The selected earthworm species for this study was Eisenia fetida. Cow dung, vegetable, and temple waste were used in a ratio of 1:1 for vermicompost preparation. The experiment spanned approximately 60 days. The microbial diversity isolated from the gut of earthworms involved in the process of vermicomposting of vegetable and temple waste included various species of bacteria and fungi such as Escherichia, Staphylococcus, Proteus, Pseudomonas, Enterococcus, Mucor, Rhizopus, Aspergillus, etc.

The Determination of Mycotoxins in the Composition of Walnut (Juglans Regia L.) Fruits Cultivated in Different Geographical Regions of Uzbekistan by High–Performance Liquid Chromatography Method and Their Comparative Analysis

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Mycotoxins are secondary metabolites produced by various fungi and are known to have significant adverse effects on human and animal health. If food products are contaminated with mycotoxins, their toxicity can cause various diseases. In this scientific research work, residual mycotoxins in nutrients were combined with liquid–liquid extraction (LLE) and analyzed through the use of reversed–phase high–performance liquid chromatography (RP–HPLC). These scientific studies were conducted in the experimental biology laboratory of Gulistan State University to determine the amount of aflatoxin (AFB2, AFG1, AFG2) in the samples of walnuts cultivated in six regions of Uzbekistan. The study revealed the detection of aflatoxins AFG1 type 0.003 in the designated region labeled as S20, AFB2 and AFG2 0.001 in J25, and AFG2 0.002 in S30. However, it is important to note that these levels did not above the maximum residue level standards established by the Republic of Uzbekistan. However, the aflatoxins produced by fungi are released based on the development of fungi at a temperature of 25–3000C, therefore it is recommended to store walnut fruits in dry conditions at a temperature of 1500C. All the methods used during scientific analysis can demonstrate high sensitivity and accuracy. All methods are successfully used to identify mycotoxins in the composition of walnut fruits, separate them from fungi and specify the amount of ingredients.