Current Issue : April - June Volume : 2020 Issue Number : 2 Articles : 5 Articles
Bacterial contamination of fermented foods is a serious global food safety challenge that requires effective control strategies. This\nstudy characterized presumptive E. coli isolated from Obushera, a traditional fermented cereal beverage from Uganda. Thereafter,\nthe antimicrobial effect of lactic acid bacteria (LAB) previously isolated from Obushera, against the E. coli, was examined......................
Polyphenols, obtained from natural resources, may possess important pharmacological \neffects. The polyphenolic profiles of the stem extracts of six Ferocactus species (sp.): F. gracilis, F. \npottsii, F. herrerae, F. horridus, F. glaucescens, and F. emoryi, were measured using high -performance \nliquid chromatography (HPLC) with diode -array detection (DAD). Additionally, anticancer, \nantibacterial, and antifungal activities were examined..............................
Despite highly specialized international interventions and policies in place today, the rapid\nemergence and dissemination of resistant bacterial species continue to occur globally, threatening the\nlongevity of antibiotics in the medical sector. In particular, problematic nosocomial infections caused\nby multidrug resistant Gram-negative pathogens present as a major burden to both patients and\nhealthcare systems, with annual mortality rates incrementally rising. Bacteriocins, peptidic toxins\nproduced by bacteria, offer promising potential as substitutes or conjugates to current therapeutic\ncompounds. These non-toxic peptides exhibit significant potency against certain bacteria (including\nmultidrug-resistant species), while producer strains remain insusceptible to the bactericidal peptides.\nThe selectivity and safety profile of bacteriocins have been highlighted as superior advantages over\ntraditional antibiotics; however, many aspects regarding their efficacy are still unknown. Although\nactive at low concentrations, bacteriocins typically have low in vivo stability, being susceptible to\ndegradation by proteolytic enzymes. Another major drawback lies in the feasibility of large-scale\nproduction, with these key features collectively limiting their current clinical application. Though such\nlimitations require extensive research, the concept of expanding bacteriocins from food preservation\nto human health opens many fascinating doors, including novel drug delivery systems and anticancer\ntreatment applications....
The chestnut industry generates a large amount of by-products. These agro-industrial\nwastes have been described as potential sources of phenolic compounds with high bioactive potential.\nTherefore, we aimed to extract the phenolic compounds from chestnut by-products and assess their\nantioxidant potential and evaluate their antimicrobial activity against multidrug resistant bacteria.\nThe individual phenolic compounds in the ethanolic extracts of chestnut shell, inner shell, bur,\nand leaves were characterized by HPLC-DAD/electrospray ionization (ESI)-MS. The antioxidant\nproperties were determined by DPPH and ABTS assays. The minimum inhibitory concentration\n(MIC) and the antimicrobial susceptibility was performed using the Kirbyâ??Bauer disc diffusion\nmethod against 10 bacterial strains. The major phenolic compounds identified in the extracts were\ntrigalloyl-HHDP-glucose, gallic acid, quercetin, and myricetin glycoside derivatives. All chestnut\nby-products presented promising antioxidant activity in both assays, with leaf samples the ones\npresenting the highest antioxidant capacity. The inner shellâ??s extract was effective against all\nGram-positive and two Gram-negative bacteria; nevertheless, all extracts showed antibacterial\nactivity. Staphylococcus epidermidis showed susceptibility to all extracts while none of the extracts was\nable to suppress the growth of Escherichia coli and Salmonella enteritidis. Chestnut by-products are a\nsource of phenolic compounds with prominent antioxidant and antimicrobial activities. Nevertheless,\nfurther studies should be conducted to assess the correlation between phenolic compounds and the\nbioactivities obtained....
This study was designed with the aim to produce microbial proteases in presence of speckled shrimp by-product. For this reason,\nthree strains belonging to Bacillus genus, namely, Aeribacillus pallidus VP3, Lysinibacillus fusiformis C250R, and Anoxybacillus\nkamchatkensis M1V were studied under co-culture procedure. A Taguchi L27 experimental design was applied to optimize the coculture\nparameters. ...........................
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