Seasonal incidence ofVibrio cholerae was monitored for a year in a man-made freshwater lake, an open sewage canal, and a pond composed of rainwater accumulations, located in Calcutta.V. cholerae was found in all sites. It exhibited a distinct bimodal seasonal cycle in the lake with a primary peak in August-September and a secondary peak in May-June. Correlation with environmental parameters revealed that temperature and, to a certain extent, pH were the important factors governing the densities ofV. cholerae. In the lake, sediment samples harbored high densities ofV. cholerae immediately after months when peak counts were observed in plankton, suggesting a cycle of cells between sediment and water. At the other sampling areas, no defined seasonality was observed. Instead, high counts ofV. cholerae were observed at these severely polluted sites throughout the study period, including the winter months. All the 15 water samples passed via the ligated loop of rabbits yielded pure cultures ofV. cholerae, indicating that the rabbit intestine selects outV. cholerae from a mixed flora. Uniformly high isolation rates ofV. cholerae were observed from brackish water and freshwater species of export quality prawns.V. cholerae was found to be abundant and was represented by 32 individual Louisiana State University (LSU) serovars, including two new serovars. The 01 serovar could not be isolated from any of the samples examined in this study. It was concluded thatV. cholerae non-01 is common in the freshwater environs of Calcutta.

The present investigation deals with the modeling and optimization of acid curdling of soymilk for soy whey preparation focusing on maximization of protein and polyphenol content as well as yield of soy whey. The findings, in this first report on fruit acid (citric acid and tartaric acid)‐based curdling, reveal a better alternative to the salt (calcium sulphate) curdling, extensively practiced in industries, in terms of nutritional enrichment. Reasonably accurate neural network models (regression coefficient ranging from 0.96 to 0.97) using citric acid and tartaric acids as mild fruit acids and trichloroacetic acid as standard protein coagulant was obtained based on the experimental data. The optimized set of process conditions was predicted through genetic algorithm and the effectiveness of the artificial neural network genetic algorithm model, validated through experiments, was indicated by significant correlations (regression coefficient ranging from 0.89 to 0.92) and nominal mean square error (0.000071–0.01). PRACTICAL APPLICATIONS The work aims at devising a methodology for fruit acid‐based curdling of soymilk for nutritionally enriched soy whey generation. This opens up a new dimension for valorized utilization of soy whey, a potent pollutant, for formulation of functional foods as it is an excellent source of proteins with balanced amino acid profile and polyphenols. Moreover organic acid curdled soy whey, owing to its oligosaccharide content, can be utilized as a medium for probiotic fermentation for development of synbiotic supplements. The fruit acids used (citric acid and tartaric acid) can be obtained from common fruits abundantlyavailable, and hence, can economize the curdling process in industrial settings simultaneously adding to the nutritional profile.

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The effects of furazolidone, erythromycin and azithromycin in inhibiting colonisation of Vibrio cholerae O1 and O139 in the rabbit intestine were tested. Both V. cholerae O1 and O139 highly colonised the gut in control rabbits. The colonisation of furazolidone-resistant strains in the rabbit intestine was prevented effectively by both erythromycin and azithromycin. In furazolidone-sensitive strains, the efficacies of erythromycin and azithromycin were very much comparable to furazolidone. These results suggested that azithromycin may be subjected to clinical trial in comparison to furazolidone and erythromycin for the treatment of cholera due to O1 and O139 infection in children.