Journal of microbiology, biotechnology and food sciences最新文献_第2页

ASSESSMENT OF THE HYGIENIC CONDITION OF THE SLAUGHTERHOUSE BASED ON THE EVALUATION OF MICROBIOLOGICAL SWABS 根据微生物拭子的评价评估屠宰场的卫生条件

IF 0.9

Journal of microbiology, biotechnology and food sciences Pub Date : 2023-10-17 DOI: 10.55251/jmbfs.9469

M. Vargová, K. Veszelits Laktičová, František Zigo, I. Rehan

{"title":"ASSESSMENT OF THE HYGIENIC CONDITION OF THE SLAUGHTERHOUSE BASED ON THE EVALUATION OF MICROBIOLOGICAL SWABS","authors":"M. Vargová, K. Veszelits Laktičová, František Zigo, I. Rehan","doi":"10.55251/jmbfs.9469","DOIUrl":"https://doi.org/10.55251/jmbfs.9469","url":null,"abstract":"This study objective was to evaluate the hygienic condition of surfaces by microbiological swabs and the effectiveness of disinfectant Virkon S. Level of hygiene was evaluated in a small-capacity slaughterhouse located in the Košice region with a maximum weekly capacity of 5 large livestock units. Microbiological swabs were taken from an area of 10 cm2 before the process of slaughtering, during the process, and after disinfection. Disinfectant Virkon S was used in a 1% concentration during an exposure time of 30 minutes for disinfection of monitored surfaces. Disinfectant was effective on surfaces of cage, wall, floor, and (p<0.0001), where was determined significant decrease of microorganisms, but we recorded 1.0 x 104 colony forming units (CFU)/10 cm2 of the total count of bacteria (TCB) on the cage, 7.5 x 103 CFU/10 cm2 of TCB on the wall and 1.5 x 104 CFU/10 cm2 of TCB on the floor after disinfection, which indicates an insufficient level of disinfection. From the achieved results, it is clear, that the disinfection provided by the disinfectant Virkon S was not effective, as the evaluated disinfectant did not achieve a decrease in the number of microorganisms and thus did not ensure a sufficient level of hygiene. We concluded that it is crucial to effectively disinfect products using the right disinfectant at the right exposure period since it helps to stop the spread of several germs that could contaminate products and have a negative impact on consumers' health.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"140 1","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139318275","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

OYSTER MUSHROOM (PLEUROTUS OSTREATUS) ETHANOLIC EXTRACT PROTECTS YEAST CELLS FROM HYPER- AND HYPO-GLYCEMIC STRESS 杏鲍菇乙醇提取物可保护酵母细胞免受高血糖和低血糖压力的影响

IF 0.9

Journal of microbiology, biotechnology and food sciences Pub Date : 2023-10-17 DOI: 10.55251/jmbfs.9817

M. Požgajová, M. Kovár, A. Navrátilová, Veronika Fialková, Zuzana Chlebová

{"title":"OYSTER MUSHROOM (PLEUROTUS OSTREATUS) ETHANOLIC EXTRACT PROTECTS YEAST CELLS FROM HYPER- AND HYPO-GLYCEMIC STRESS","authors":"M. Požgajová, M. Kovár, A. Navrátilová, Veronika Fialková, Zuzana Chlebová","doi":"10.55251/jmbfs.9817","DOIUrl":"https://doi.org/10.55251/jmbfs.9817","url":null,"abstract":"Glucose is the primary source of carbon and energy. Cells possess a sophisticated mechanism for sensing glucose and responding to it appropriately. However, hyperglycemia represents the predominant risk factor for the development of diabetes. On the other hand, nutrient starvation, including glucose, may lead to the development of malnutrition. Noteworthy, glucose restriction has been associated with significantly delayed aging. Thus, controlled glucose intake is vital for healthy living. The presented study shows the effect of the oyster mushroom Pleurotus ostreatus ethanolic extract on fission yeast Schizosaccharomyces pombe undergoing glucose-derived stress. Fruiting bodies of P. ostreatus were used for ethanolic extraction and its anti-hyper- and hypo-glycemic stress activity was investigated. Compared were cells treated with ethanolic extract of P. ostreatus (1 or 2%) with untreated control. Different glucose concentrations in growth media were used to analyze its impact on growth intensity, generation time (gt), metabolic activity, ROS generation, MDA content, and cell death and apoptosis of S. pombe cells. Glucose deprivation or its over-supplementation resulted in growth retardation and prolonged cell doubling time (gt) which was significantly adjusted by the oyster mushroom extract. Interestingly, oyster mushroom extract reduced excessive ROS and formed MDA that were produced as a consequence of glycemic stress. Unexpectedly, the extract was able to increase the metabolic activity of cells supplemented with high glucose content and thereby protected them from death. Taken together, our study suggests that growth media supplementation with the ethanolic extract of P. ostreatus protects S. pombe cells from glucose-mediated stress through alleviation of oxidative stress and enhancement of metabolic activity.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"7 1","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139317850","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

INFLUENCE OF STEVIA PRODUCTS ON BIOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF TEA, COFFEE AND HERBAL DRINKS 甜叶菊产品对茶、咖啡和草本饮料的生化和感官特性的影响

IF 0.9

Journal of microbiology, biotechnology and food sciences Pub Date : 2023-10-09 DOI: 10.55251/jmbfs.6184

O. Sytar, Diaa Mamdouh, I. Smetanska

{"title":"INFLUENCE OF STEVIA PRODUCTS ON BIOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF TEA, COFFEE AND HERBAL DRINKS","authors":"O. Sytar, Diaa Mamdouh, I. Smetanska","doi":"10.55251/jmbfs.6184","DOIUrl":"https://doi.org/10.55251/jmbfs.6184","url":null,"abstract":"The need for natural antioxidants and phenolics additives is constantly growing, there are a number of aspects that need to be studied before the introduction of technology into production. Therefore, in presented work was studied the antioxidant properties of Stevia products that exist on the European market with comparison them to extracts of in vitro cultures of Stevia plants. The highest antioxidant activity was observed in leaf crops (89%) of in vitro cultures of Stevia rebaudiana which further were selected as components for the development of beverages based on tea, herbs and coffee with improved organoleptic properties. It was estimated that antioxidant activity in different varieties of tea, herbal drinks and coffee was lower compared to the same kinds plus 10% S. rebaudiana leaf culture extracts to be added to beverages. The profile of phenolic compounds in Stevia, tea and coffee consists of a wide range of compounds of phenolic nature, which includes phenolic acids, anthocyanins, flavonoids, catechins but shown different composition. Organoleptic evaluation of beverages (black, green, aronia, hibiscus, chamomile, mint, mate teas, yoga-tea, lapacho, Coffea arabica) and its change under the influence of Stevia additives has been presented.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"1 1","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139321321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

INHIBITION OF ALPHA-GLUCOSIDASE BY POLYSACCHARIDES FROM WATER LETTUCE (Pistia stratiotes) LEAF EXTRACTS WITH DIFFERENT EXTRACTION METHODS 用不同的提取方法从水葫芦（Pistia stratiotes）叶提取物中提取多聚乙烯羧酸对α-葡糖苷酶的抑制作用

IF 0.9

Journal of microbiology, biotechnology and food sciences Pub Date : 2023-10-04 DOI: 10.55251/jmbfs.9805

S. Sudirman, Aatikah Dewi Ghaisani, Indah Widiastuti, Herpandi Herpandi, Yohana Novelina Sirat, Miftahul Janna

{"title":"INHIBITION OF ALPHA-GLUCOSIDASE BY POLYSACCHARIDES FROM WATER LETTUCE (Pistia stratiotes) LEAF EXTRACTS WITH DIFFERENT EXTRACTION METHODS","authors":"S. Sudirman, Aatikah Dewi Ghaisani, Indah Widiastuti, Herpandi Herpandi, Yohana Novelina Sirat, Miftahul Janna","doi":"10.55251/jmbfs.9805","DOIUrl":"https://doi.org/10.55251/jmbfs.9805","url":null,"abstract":"Diabetes mellitus (DM) is a metabolic disorder that has a significant impact on the quality of life and health. This condition is indicated by high blood glucose or hyperglycemia. Alpha-glucosidase is an important enzyme during carbohydrate digestion to obtain monosaccharides such as glucose. This study aimed to investigate the alpha-glucoside inhibitory activity of polysaccharides from water lettuce (Pistia stratiotes) leaf with different extraction methods. The leaf was extracted by hot water extraction (HWE) and ultrasound-assisted extraction (UAE). The total sugar, crude fiber, and alpha-glucosidase inhibitory activity were analysis by in vitro, then an independent-sample t-test was used to analyze the statistically different. The UAE method showed a high yield of crude extract than the HWE method. However, the total sugar of HWE is higher than UAE, whereas no different of crude fiber level. The extract from the HWE method more effectively inhibits the alpha-glucosidase activity when compared to UAE. Therefore, hot water extraction is the suitable method to extract polysaccharides from a water lettuce (Pistia stratiotes) leaf. This condition also indicated polysaccharides extract potential to develop as an antidiabetes agent.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"30 1","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139323775","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

CHARACTERIZATION OF AN ALKALINE ENDO-POLYGALACTURONASE (PGase LBW 5117) FROM ALKALIPHILIC BACILLUS HALODURANS LBW 5117 AND DEMONSTRATION OF ITS BIO-SCOURING POTENTIAL 来自烷基嗜脂杆菌 LBW 5117 的烷基内多聚半乳糖醛酸内切酶（PGase LBW 5117）的鉴定及其生物清洗潜力的证明

IF 0.9

Journal of microbiology, biotechnology and food sciences Pub Date : 2023-09-25 DOI: 10.55251/jmbfs.9945

K. R. Oluoch, E. Muge, Yvonne Wanjiku Mwangi, Francis Jakim Mulaa

{"title":"CHARACTERIZATION OF AN ALKALINE ENDO-POLYGALACTURONASE (PGase LBW 5117) FROM ALKALIPHILIC BACILLUS HALODURANS LBW 5117 AND DEMONSTRATION OF ITS BIO-SCOURING POTENTIAL","authors":"K. R. Oluoch, E. Muge, Yvonne Wanjiku Mwangi, Francis Jakim Mulaa","doi":"10.55251/jmbfs.9945","DOIUrl":"https://doi.org/10.55251/jmbfs.9945","url":null,"abstract":"The demand for pectinases in the global market has been on the rise in recent years due to their significant biotechnological uses. The present study involves the characterization of a crude alkaline pectinase from Bacillus halodurans LBW 5117 and the demonstration of its bioscouring potential. The enzyme was an endo polygalacturonase (PGase LBW 5117) that was brown and had a slight fermentation odor. It exhibited an activity of 0.21 U/ml and retained 67, 90.5, 95.2, and 95.2 % of this activity after 1 year of storage at -20, 4, 20, and 30 oC, respectively. Its operational pH and temperature ranged between 10.2 - 11.0 (optimum, 10.5) and 45 - 57 oC (optimum 50 oC), respectively. Metal ions e.g., K+, Ca2+, Mg2+, Fe3+, Cu2+, Na+, Mn2+, and Zn2+ either stimulated or did not significantly affect its activity at 1 mM. The enzyme retained only 15 % of its activity after 8 h of incubation at 50 oC, but this improved to 200 % in the presence of 1.5 mM Ca2+ and 0.05 mM Tween 20. The enzyme was cellulase-free and hydrolyzed pectin in an endo-manner. Moreover, when used under the established optimized operating conditions, it degraded and eliminated pectin (and other non-cellulosic hydrophobic impurities that adhere to it) from woven cotton (weight loss = 0.68 %) and produced a more hydrophilic fabric with improved wettability for water (drop test = 10 sec) and dye (capillary rise test = 28 mm after 30 min). This result shows that PGase LBW 5117 possesses good operational properties, potentially making it a good bioscouring agent. It is, however, recommended that the bioscouring process be optimized, and its effectiveness be compared with that of standard bio- and/or chemical-scouring process(es).","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"15 1","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139336394","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

BEER PRODUCTION BY FERMENTATION PROCESS: A REVIEW 通过发酵工艺生产啤酒：综述

IF 0.9

Journal of microbiology, biotechnology and food sciences Pub Date : 2023-09-25 DOI: 10.55251/jmbfs.9532

Archana Goyal, Gaurav Shukla, Shruti Mishra, Sarita Mallik, Anuradha Singh, Manish Dubey

{"title":"BEER PRODUCTION BY FERMENTATION PROCESS: A REVIEW","authors":"Archana Goyal, Gaurav Shukla, Shruti Mishra, Sarita Mallik, Anuradha Singh, Manish Dubey","doi":"10.55251/jmbfs.9532","DOIUrl":"https://doi.org/10.55251/jmbfs.9532","url":null,"abstract":"Beer is an age-old alcoholic, recreational beverage popular worldwide. It is produced by the process of brewing which involves the enzymatic fermentation of the mixture of water, starch, and hops by yeast in a specific condition. Production of beer from cereal grains involved several steps including grain treatment, malting, mashing, lautering, filtration, fermentation, maturation, finishing, and packaging. The brewing process has a marked effect on the quality, taste, aroma, consistency and alcoholic content. Several types of beers with distinct characteristics can be produced by varying the brewing conditions and yeast flora. Apart from psychoactive affects beer can have several medicinal benefits when consumed in moderation. This review presents a detailed understanding of the several steps for enhancing the brewing process for commercial beer production with desirable quality and flavour. The review also highlights current research progress in the innovative methods and techniques adapted for the cost-effective production of beer, including key advances, potential applications and limitations. Therefore, keeping in view the demands of beer in human daily life, there is an extensive need to commercialize these processes by developing and optimizing novel strategies for cost-effective beer production.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"14 1","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139336631","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

DRUMSTICK TREE (Moringa oleifera) Lam. LEAF EXTRACT MEDIATED SYNTHESIS OF SILVER NANOPARTICLES AND THEIR ANTIBACTERIAL ACTIVITY AGAINST NOSOCOMIAL BACTERIAL PATHOGENS 以DRUMSTICK TREE (Moringa oleifera) Lam.叶提取物介导的银纳米粒子合成及其对鼻腔细菌病原体的抗菌活性

IF 0.9

Journal of microbiology, biotechnology and food sciences Pub Date : 2023-09-25 DOI: 10.55251/jmbfs.6015

Nidhi Pal, Shweta Agrawal

{"title":"DRUMSTICK TREE (Moringa oleifera) Lam. LEAF EXTRACT MEDIATED SYNTHESIS OF SILVER NANOPARTICLES AND THEIR ANTIBACTERIAL ACTIVITY AGAINST NOSOCOMIAL BACTERIAL PATHOGENS","authors":"Nidhi Pal, Shweta Agrawal","doi":"10.55251/jmbfs.6015","DOIUrl":"https://doi.org/10.55251/jmbfs.6015","url":null,"abstract":"Nanoparticles are unique and show different physical and chemical properties from their bulk material. Silver nanoparticles have a variety of antimicrobial applications. In the present study Silver nanoparticles (Ag-NPs) were synthesized by green methodology using the plant Moringa oliefera Lam. leaf extract. The main objective of this study was to synthesize silver nanoparticles without using any hazardous chemicals for future biomedical uses. M. oleifera Lam. is a well-known medicinal plant and is used in the preparation of different ayurvedic medicines. This plant is a rich source of polyphenols, folic acid, and beta-carotene. The effect of temperature on the synthesis of nanoparticles was also determined. The synthesized silver nanoparticles showed an absorbance peak at 430 nm with a UV-Vis spectrophotometer. X-ray diffraction study and TEM analysis exhibited the crystalline nature of silver nanoparticles and revealed that their size is 20-30 nm. An antimicrobial activity study was also performed against the most common nosocomial pathogens and the results revealed that the synthesized Ag-NPs have significant antimicrobial properties against MRSA, Escherichia coli, Klebsiella (ESBL), and Salmonella enterica. The antibacterial efficacy of silver nanoparticles was also determined using MIC and MBC. This study concluded that M. oliefera Lam. exhibited strong potential for the synthesis of silver nanoparticles. These synthesized silver nanoparticles are stable and eco-friendly and could be used to control bacterial growth of common pathogenic microorganisms including some multi-drug resistant (MDR) bacterial strains such as MRSA and Klebsiella (ESBL).","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"30 1","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139336673","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

QUERCUS CERRIS L.: ANTIBACTERIAL AND ANTIBIOFILM POTENTIAL 柞树：抗菌和抗生物膜潜力

IF 0.9

Journal of microbiology, biotechnology and food sciences Pub Date : 2023-09-25 DOI: 10.55251/jmbfs.9843

Rola Najib, M. Mezher, Tarek Houri, Yara Kairallah, Mahmoud Khalil

{"title":"QUERCUS CERRIS L.: ANTIBACTERIAL AND ANTIBIOFILM POTENTIAL","authors":"Rola Najib, M. Mezher, Tarek Houri, Yara Kairallah, Mahmoud Khalil","doi":"10.55251/jmbfs.9843","DOIUrl":"https://doi.org/10.55251/jmbfs.9843","url":null,"abstract":"Invasion of pathogenic infections, antibiotic resistance, and formation of biofilms represent serious contemporary issues that threaten human health. Quercus cerris L. is a deciduous Mediterranean tree that has been used in folk medicine since the ancient times but without knowing its phytochemical profile. The aim of this study was to evaluate the antibacterial potential of aqueous and ethanolic leaf extracts against two Gram-positive bacteria (Streptococcus intermedius and Enterococcus faecium) and two Gram-negative bacteria (Escherichia coli and Stenotrophomonas maltophilia) using agar well diffusion and broth microdilution methods. The antibiofilm properties of Quercus cerris L. extracts were also tested against the listed bacteria. The results of this study showed that both extracts displayed antibacterial capacity. However, the test cultures were found to be more susceptible to the ethanolic extract than the aqueous one. The lowest minimum inhibitory concentration (MIC) (12 mg/ml) and minimum bactericidal concentration (MBC) (25 mg/ml) values of the ethanolic extract were registered against Escherichia coli, while the highest values were noted against Streptococcus intermedius. As for the aqueous extract, it showed only a bacteriostatic activity against all the tested bacteria with a MIC of 100 mg/ml. The results of the antibiofilm assays also showed that the ethanolic extract exhibited significant antibiofilm effects against the investigated microorganisms. In the light of the findings of this research study, the aqueous and ethanolic extracts of Quercus cerris L. may be very useful in the development of new plant-based antimicrobial agents.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"7 1","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139336195","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

CHARACTERIZATION OF A NEWLY ISOLATED AZO-DYE DEGRADING KLEBSIELLA SP. STRAIN RGUDBI01 新分离的降解偶氮染料的克雷伯氏菌的特征菌株 rgudbi01

IF 0.9

Journal of microbiology, biotechnology and food sciences Pub Date : 2023-09-22 DOI: 10.55251/jmbfs.10275

Sahiba Khan, Indukalpa Das, Prapti Baishya, Madhumita Roy, Susmita Das, Debasish Borbora, Debajit Borah

{"title":"CHARACTERIZATION OF A NEWLY ISOLATED AZO-DYE DEGRADING KLEBSIELLA SP. STRAIN RGUDBI01","authors":"Sahiba Khan, Indukalpa Das, Prapti Baishya, Madhumita Roy, Susmita Das, Debasish Borbora, Debajit Borah","doi":"10.55251/jmbfs.10275","DOIUrl":"https://doi.org/10.55251/jmbfs.10275","url":null,"abstract":"Azo-dyes such as crystal violet are commonly used ingredient in all types of dying industries which more often eventually reach water and soil due to washing and disposal practices. They are non-biodegradable inside higher organisms and are less biodegradable due to their xenobiotic character. However, some of the microbes exhibit their extensive potential to degrade such recalcitrants. This study reports the isolation and characterization of a newly isolated Klebsiella sp. strain RGUDBI01 from petroleum-contaminated soil samples. The species-level identification was done by 16S rDNA gene sequencing (ON945611.1). The isolate exhibited 88% azo-dye degradation just after 3 days of incubation under optimized conditions. The treated samples exhibited a significant increase in the growth of Cicer arietinum seeds compared to the control group. This result suggests that the dye-contaminated samples, after treatment, displayed non-cytotoxic behavior. The strain also showed its potential to tolerate and withstand a wide range of pH, salinity, and substrate concentration which supports its futuristic environmental application. In addition to the above, the strain could also produce biosurfactants with ʋC=C, ʋC=C-H, and ʋC-C functional groups which were evaluated based on FTIR spectral analysis.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"36 1","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139337038","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

PHYSICOCHEMICAL EVALUATION OF BADGER (MELES MELES) MEAT 獾肉的理化评估

IF 0.9

Journal of microbiology, biotechnology and food sciences Pub Date : 2023-09-07 DOI: 10.55251/jmbfs.10423

P. Haščík, A. Pavelkova, M. Čech, Lukáš Jurčaga, Andrea Mesárošová, M. Fik

{"title":"PHYSICOCHEMICAL EVALUATION OF BADGER (MELES MELES) MEAT","authors":"P. Haščík, A. Pavelkova, M. Čech, Lukáš Jurčaga, Andrea Mesárošová, M. Fik","doi":"10.55251/jmbfs.10423","DOIUrl":"https://doi.org/10.55251/jmbfs.10423","url":null,"abstract":"The aim of the work was to evaluate the colour and basic chemical composition (% of water, protein, fat and cholesterol) of the muscles: back (m. longissimus dorsi - MLD), shoulder (m. deltoideus - MD) and thigh (m. semimembranosus - MSM) (n=12) of the European badger. The L* values of the European badger ranged from 31.02 (MLD) to 36.81 (MSM) and significant differences (P≤0.05) were observed between the MSM and MD, respectively MLD. The a* value ranged from 12.60 (MD) to 13.80 (MSM). By evaluating the b* parameter, we observed a similar tendency as with the L* value. The highest values were measured in the MSM (11.17) and lower in the MD (8.58), respectively MLD (8.10). The water content varied from 73.13% (MLD) to 74.11% (MD) with no significant differences between the monitored muscles of the European badger (P≥0.05). The average protein content of MD, MLD and MSM was 22.67 g.100 g-1, whereas the highest content of protein was recorded in MLD (22.77 g.100 g-1) (P≥0.05). The highest fat content was measured in MSM (2.06 g.100 g-1) and the lowest (0.95 g.100 g-1) in MD. We observed significant differences (P≤0.05) in fat content of MLD and MD compared to MSM. The cholesterol content in meat from wild European badgers hunted in Slovakia ranged from 0.52 g.100 g-1 (MD) to 0.61 g.100 g-1 (MSM). The significant differences (P≤0.05) were between the MSM and MD.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"26 1","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139341942","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0