Browsing by Author "Asaduzzaman, M."

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EFFECT OF SOME CHEMICAL INSECTICIDES AND NONCHEMICAL MEASURES FOR THE MANAGEMENT OF RED PUMPKIN BEETLE ON WHITE GOURD
(Sher-e-Bangla Agricultural University Research System (SAURES), Dhaka, Bangladesh, 2012-01) Latif, M. A.; Asaduzzaman, M.; Yeasmin, S.
The experiment was conducted to determine the comparative effectiveness of three chemnical insecticides such as cypennethrin 10EC, chlorpyriphos 20EC, cartap 50SP, and three nonchemical methods viz. mosquito net barrier at seedling stage, application of ash, hand collection and destruction of adult against red pumpkin beetle, Aulacophora foveicollis (Lucas) infesting white gourd in the experimental field of Sher-e-Bangia Agricultural University, Dhaka during March to August, 2008. Among the insecticides, cypennethrin was found as the most effective treatment and reduced 88.20% beetle population over control. The treatment had the lowest percent of leaf area damage (17.08%), increased vine length (94.16%), fruit length (23.62%), diameter of fruit (50.75%) and produced the highest amount of fruit yield (30.41 t ha") . Chlorpyriphos and cartap reduced beetle population more than 80% over control, produced moderate yield as compared to cypennethrin. Application of ash and hand collection and destruction of adult showed better performance against the beetle among the nonchemical methods and gave higher fruit yield of white gourd. The perfonnance of mosquito net barrier at seedling stage was not satisfactory. All chemical insecticides showed better performance than nonchemical methods against red pumpkin beetle & cypennethrin was the best.
Lactic acid bacteria and their beneficial effects in fermented dairy products
(Sher-e-Bangia Agricultural University Research System (SAURES), 2022-01) Rahman, A.; Akter, M.; Islam, M. S.; Rahman, A.; Biswas, L.; Asaduzzaman, M.
The main focus of this review is the investigation of the roles of lactic acid bacteria (LAB) in fermented food prepared from dairy sources. LAB has been used extensively in food fermentation across the globe as potential microorganisms. Around the world, several species of LAB are employed as starter cultures in several fermented dairy products. Fermentation of milk and milk products involves the LAB genera Lactobacillus, Streptococcus, Leuconostoc, Pediococcus, and Lactococcus. LAB can be widely employed in developing novel fermented milk products, given the existing knowledge of its numerous health-promoting properties. LAB is widely known as a natural approach to the fermentation of food and enhancing a healthy life. In recent years, there has been a surge of interest in researching LAB to know more about their effects on starter culture or probiotic activity. From a microbiological viewpoint, the diversity of LAB involved in different fermented dairy products are extensive. LAB identified in fermented products could be assessed for their potential beneficial properties to enhance the quality of the product produced. So, the study's goals are to learn about the most recent studies on LAB, which is found in fermented dairy products, as well as their characteristics and health benefits.