layam anitha

Gitam University,Visakhapatnam,India, Microbiology and Food Science & Technology, Faculty Member

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Dr Layam Anitha has completed her PhD from a reputed Indian Women University which is located in a Spiritual and religious town of Southern India. She is Associate Professor in Princess Nora University, Riyadh, KSA one of the largest Women University. She has published up to 20 papers in reputed journals and peer reviewer for many journals. She has developed and patented gluten free biscuits, working on patenting of Nutri – Antibacterial mouthwash formulation and working on Spirulina and its health benefits.

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Formulation of potential vegetable waste compost in association with microorganisms and Spirulina platensis

HAL (Le Centre pour la Communication Scientifique Directe), 2011

Comparative study was undertaken to evaluate efficiency of the soil organisms like -Rhizobium, Az... more Comparative study was undertaken to evaluate efficiency of the soil organisms like -Rhizobium, Azotobacter & Lactobacillus and Spirulina in different combinations along with vegetable waste to formulate it into a biofertilizer and in enhancing the growth of green gram plants. The study consists of experimental groups, control and a test control with different combinations. Group 1 contains the combination of the three bacteria along with a cyanobacterial member i.e. Spirulina and (R+A+L), the group 2 contains the R+A+L, group3 contains R+L and the group 4 contains A+L. Group5 contains a set- up as test control and a control was set-up. The Rhizobium and Azotobacter are the nitrogen fixing organisms, where as Lactobacillus produce lactic acid from sugars and other carbohydrates. Apart from this, Lactic acid is a strong sterilizing compound and suppresses harmful microorganisms and enhances decomposition of organic matter, thereby removing undesirable effects of undecomposed organic matter. The cyanobacterial member i.e. Spirulina is a rich protein as well as nitrogen provider for the plants The ratio of Vegetable waste and soil has taken in 1:3 ratio.1 ml broth cultures (109 in numbers and 25gms of Spirulina) of each organism inoculated into the vegetable waste + soil mixture. The study results reveals that group 1 has shown a greater impact on the growth of the plant in terms of germination percent growth of the plants in terms of shoot length and root length, cholorphyll and protein of the leaf was high when compared with other experimental test control and control groups. So, the vegetable waste along with efficient soil organisms is potential in promoting growth of crops.

Qualitative Changes in Whey Based Pomegranate (Punica granatum) Beverage during Storage Period

International research journal of pharmacy, Sep 28, 2010

Whey is the third portion of the milk rich in essential amino acids, micro nutrients and minerals... more Whey is the third portion of the milk rich in essential amino acids, micro nutrients and minerals. In the sense, whey is the nectar obtained from the milk. Whey could be used in the formulation of nutritive soft drinks (alcoholic and non alcoholic) or high protein beverage and might be used with the addition of fruit juices A variety of beverages consisting plain, carbonated, alcoholic and fruit flavored has been successfully developed and marketed all over the world, because their solids The present study was planned to develop beverage with whey and fruit by enriching with leaf powder concentrate which is rich in iron. Whey, pomegranate juice proportions were standardized, ginger extract was added to enhance flavour, drumstick and cauliflower leaf powders were value added to increase iron content. The whey and the other ingredients were processed blended bottled and stored under refrigerated conditions for 30 days. Sensory, physico chemical microbiological changes were studied periodically during the storage period. Among the different proportions the beverage containing whey 55 ml pomegranate juice 40 ml was accepted and composition study increase in TSS, Acidity and pH decreased on storage over a period of 30 days.

Bio-fortification of Spirulina platensis to enhance the zinc status in plants of Amaranthus gangeticus, Phaseolus aureus and tomato

Journal of Bacteriology & Parasitology, Sep 22, 2015

A Review on Antimicrobial Activity of Vegetables, Herbs and Spices Against Cariogenic Bacteria

Research & Reviews: Journal of Biology, Nov 2, 2016

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