Delineation of highland saline groundwater sources in Ba'kelalan region of NE Borneo to improve the salt-making production using geochemical and geophysical approaches.

The extraction of mountain salt from the saline waters is the basic livelihood of the Ba'kelalan communities of Sarawak. The current integrated approach is the first attempt to study the sources and geochemical processes of the saline groundwaters in this mountain region. Hence, in this study, saline groundwater samples from five existing wells in different seasons were analysed for hydrochemical parameters and multi-isotope composition (δ18O, δD, δ34S, δ11B and δ37Cl). The significant increase in TDS, EC and salinity was due to seasonal variation and fluctuation in water level based on hourly, daily and monthly observations. The geochemical ratios and the statistical techniques revealed that the salinity was due to the dissolution of marine evaporites as a dominant process, coupled with other factors such as water-rock interaction, ion exchange and sulphate reduction. From the isotopic signatures, it was inferred that the origin of saline groundwater was from the intense dissolution of marine evaporites such as halite dissolution and oxidation of -sulphide (pyrite). 2D electrical resistivity and seismic refraction methods were used to identify the lithological variations, depth of potential sources of saline groundwater, and the subsurface structures. It was inferred the probability of a conductive zone at a depth of 1-14 m, from which the saline groundwater plume migrates towards the perched aquifer. The presence of subsurface faults facilitated the movement of hypersaline groundwater from the saturated zone to the surface. The outcome of the study will support the dependent community to enhance their commercial salt production.

Production of beta-glucosidase using immobilised Piromyces sp. KSX1 and Orpinomyces sp. 478P1 in repeat-batch culture.

Two anaerobic fungi, one a monocentric strain ( Piromyces sp. KSX1) and the other a polycentric strain ( Orpinomyces sp. 478P1), were immobilised in calcium alginate beads and cultured in sequential batches where spent medium (containing 0.25% cellobiose) was repeatedly drained and replaced. beta-Glucosidase production with KSX1 was maintained for 45 days over six repeated batch cultures yielding a maximum level of 107 mIU/ml. For 478P1, beta-glucosidase production was maintained for 30 days over four repeated batches yielding a maximum level of 34 mIU/ml. Although repeat-batch cultures of KSX1 produced more beta-glucosidase than strain 478P1, the maximum specific beta-glucosidase produced from these immobilised cultures was similar. The immobilised polycentric strain proved to be operationally superior to strain KSX1, as strain 478P1 did not produce any growth in the culture liquor.

In vitro efficacy of plant volatiles for inhibiting the growth of fruit and vegetable decay microorganisms.

The effects of acetaldehyde, benzaldehyde, cinnamaldehyde, ethanol, benzyl alcohol, nerolidol, 2-nonanone, beta-ionone, and ethyl formate vapors on the growth of Rhizopus stolonifer, Penicillium digitatum, Colletotrichum musae, Erwinia carotovora, and Pseudomonas aeruginosa on agar medium were evaluated. The aldehydes were found to be the strongest growth inhibitors and the most lethal to the fungal spores and mycelia and bacterial cells. The average minimum inhibitory concentrations (MICs) of aldehydes that were germicidal to decay microorganisms were 0.28, 0.49, and 0.88 mmol per Petri dish, for cinnamaldehyde, benzaldehyde, and acetaldehyde, respectively. Ethanol also inhibited growth completely, but the MIC, which was 14.6 mmol per Petri dish, was significantly higher than those of the aldehydes. Ethanol can be considered germistatic because the alcohol does not inhibit germination of spores completely; it completely controlled only mycelial growth. The ketones tended to be effective only on P. digitatum and C. musae, whereas ethyl formate was not effective except on P. digitatum. The concentration of a volatile compound in the headspace of the Petri dish and its diffusion into the medium largely determined its efficacy against decay microorganisms.