Antibacterial, antioxidant and anticancer of fermentation by Bacillus subtilis on bagasse and wheat bran

Q2 Chemistry

Current Chemistry Letters Pub Date : 2022-01-01 DOI:10.5267/j.ccl.2022.5.003

M. El-Mongy, R. Hamouda, Salah G. Ali, Ehab A. Sedeek, E. Mahmoud

引用次数: 0

Abstract

Bagasse and wheat bran are agrowaste and cause different environmental problems. These compounds contain highly valuable compounds that can be recycled by microorganisms. This work was carried out to evaluate the effect of fermentation by Bacillus subtilis on biological activity and chemical components of bagasse and wheat bran. The results demonstrated the antimicrobial activity of fermented wheat bran and bagasse against eight selected microbial pathogens exhibited high activity of fermented wheat bran and mix, fermented bagasse showed less antimicrobial activity. Fermented wheat bran and bagasse samples had the highest antioxidant activity values (16.45 and 14.94 %) in comparison with the unfermented samples (6.20 and 3.97 %) respectively. Concentration of protein, ash, oil, and carbohydrates in fermented wheat bran were 5.34 %, 7.30%, 2.36% and 10.6%, whereas in bagasse they were 2.45%, 1.68%, 1.51% and 3.25 respectively. The moisture contents in bagasse 73.1% were more than in wheat bran 63.88%.

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枯草芽孢杆菌对甘蔗渣和麦麸发酵的抑菌、抗氧化和抗癌作用

甘蔗渣和麦麸都是农业废弃物，会造成不同的环境问题。这些化合物含有可被微生物循环利用的高价值化合物。本试验旨在研究枯草芽孢杆菌发酵对甘蔗渣和麦麸生物活性和化学成分的影响。结果表明，发酵麦麸和甘蔗渣对8种选定病原菌的抑菌活性较高，发酵麦麸和甘蔗渣的抑菌活性较低。发酵后的麦麸和甘蔗渣的抗氧化活性分别为16.45%和14.94%，高于未发酵的6.20%和3.97%。发酵麦麸中蛋白质、灰分、油脂和碳水化合物的含量分别为5.34%、7.30%、2.36%和10.6%，甘蔗渣中蛋白质、灰分、油脂和碳水化合物的含量分别为2.45%、1.68%、1.51%和3.25%。甘蔗渣的水分含量为73.1%，高于麦麸的63.88%。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Current Chemistry Letters Chemistry-Chemistry (all)

CiteScore

4.90

自引率

0.00%

发文量

审稿时长

20 weeks

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