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2020 - 20222
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Author: Harmanpreet Kaur × End date: 2022 × Start date: 2020 × Thesis Type: M.Sc ×
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    Blue Rock Pigeon and Poultry as reservoir of parasitic infections and their risk to human health
    (Punjab Agricultural University, Ludhiana, 2022) Harmanpreet Kaur; Kler, Tejdeep Kaur
    The present study records seasonal and monthly prevalence of ecto and endo-parasites of Blue Rock Pigeon and Poultry birds. Faecal and fallen feather samples of Blue Rock Pigeon were collected from residential areas of PAU campus from July 2021 to June 2022 and Poultry birds from Poultry farm of GADVASU, Ludhiana from November 2021 to October 2022 for examination. 86 (34.58%) feather samples of Blue Rock Pigeon and 94(39.17%) of Poultry birds were found infected with species each of lice, fly, tick and mite viz. Columbicola columbae (96.51%), Pseudolynchia canariensis (2.32%), Rhipicephalus microplus (1.16%), Lipeurus caponis (20.83), Menacanthus sp. (5.83%), Macrocheles muscaedomesticae (7.08%) and Caloglyphus berlesi (5.41%), respectively. 91(37.91%) faecal samples of Blue Rock Pigeon were found infected with endoparasites viz. Raillietina sp. (7.91%%), Capillaria sp. (18.75%), Ascaridia sp. (11.25%) and 54(22.50%) faecal samples of Poultry birds were found infected with Eimeria sp.(10%) and Strongyloides avium (12.50%), respectively. Few Arthropod species which may act as vectors, were also recovered from poultry farm namely Alphitobius sp., Musca domestica, Lucilia sericata and Simulium spp. Ecto and endoparasitic prevalence was significantly affected by season. Present study found Blue Rock Pigeon and Poultry birds as reservoir of zoonotic infections to humans.
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    ThesisItemOpen Access
    Ester Profile of indigenous Saccharomyces cerevisiae strains isolated from traditional alcoholic beverages
    (Punjab Agricultural University, Ludhiana, 2020) Harmanpreet Kaur; Keshani
    Red wine was prepared from the red grapes var. Zinfandel by the action of twenty-three yeast cultures isolated from traditional alcoholic beverages from Lahaul & Spiti and Bada Bhangal region. The yeasts were identified on the basis of morphological studies with respect to colony characteristics, characteristics in broth culture, and cell shape as well as biochemical characteristics. Extracted juice was subjected to skin treatment for 16h to improve the color intensity of juice. The later was fermented by twenty-three different Saccharomyces cerevisiae strains under optimized conditions viz. 5% (v/v) inoculum size, 50 mg/100 ml DAHP was supplemented at 28 ˚C. The prepared wine was compared for their alcoholic content as well as their overall acceptance on the basis of appearance, mouthfeel and flavor by sensory evaluation. The ester analysis of prepared wine was done by GC-MS technique. Esters such as ethyl acetate, isoamyl acetate, phenyl ethyl acetate, ethyl caprylate and ethyl caproate as well as the other volatile compounds were reported out of which ethyl acetate and isoamyl acetate were predominant. Maximum alcohol content (11.03% v/v) and fermentation efficiency (86.16%) was noticed in the wine produced by strain code AB. It also produces enough esters viz. ethyl acetate (36.55 mg/l) and isoamyl acetate (940 mg/l) to provide suitable flavor to the wine which leads to score maximum points (7) on the “Hedonic-scale” and was considered best among all.