Journal of microbiology, biotechnology and food sciences最新文献

{"title":"EFFECT OF TOMATO POMACE ON SENSORY AND TEXTURAL PROPERTIES OF RAW-COOKED MEAT PRODUCT","authors":"Andrea Mesárošová, M. Bobko, Lukáš Jurčaga, A. Bobková, Katarína Poláková, Alžbeta Demianová, Miroslav Kročko, Tomáš Tóth, Judita Lidiková","doi":"10.55251/jmbfs.11016","DOIUrl":"https://doi.org/10.55251/jmbfs.11016","url":null,"abstract":"In the meat industry, there is a growing interest in the use of innovative processing methods, reformulated products, and the replacement of synthetic ingredients with natural bioactive compounds. Replacing synthetic antioxidants with natural antioxidants is a challenging process, but it can bring positive results. Our current research focuses on sensory and textural properties of raw-cooked meat product (frankfurters), which we observed on the 1st, 7th, 14th and 21st days of storage. We incorporated extract from tomato pomace into frankfurters as natural antioxidants. We used two concentrations of extract (3 mL.kg-1 and 5 mL.kg-1), the control with the addition of ascorbic acid and negative control. Sensory quality of meat product is one of the most important indicators that can influence the consumer. In the taste parameter, the best rated groups were Con-C and TCP-2. Furthermore, the addition of tomato pomace extract does not cause a significant change in the consistency of the meat products. After textural analysis, no statistically significant differences were observed between individual samples in any of the evaluated parameters.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"49 44","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141644652","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}

{"title":"QUALITY EVALUATION OF DEVELOPED IRON AND RETINOL ACETATE FORTIFIED YOGURT","authors":"Bhawana Sachdeva, Ravinder Kaushik, Sumit Arora","doi":"10.55251/jmbfs.10252","DOIUrl":"https://doi.org/10.55251/jmbfs.10252","url":null,"abstract":"Yogurt is one of the most nutritious probiotic food and serves as a medium for nutrients supplementation. The prevalent deficiency of iron and vitamin A within the population prompted the creation of retinol acetate and iron-fortified yogurt. In the yogurt-making process, temperatures typically remain below 100°C for 5 to 10 minutes, and the fortified milk exhibited remarkable heat stability, surpassing even the effects of sterilization treatment (140°C for over 20 minutes). Sensory evaluations of the fortified yogurts yielded scores comparable to the control yogurt. The fortified variety set in a similar time frame, and the quantity of microorganisms used in the inoculation mirrored that of the control yogurt. Acetaldehyde, a key flavoring compound, was produced in a similar manner to the control yogurt (p>0.05). Physico-chemical properties of the fortified yogurt closely resembled those of the control, with improvements seen in viscosity and textural attributes, though these values were statistically similar (p>0.05). The fortified yogurt demonstrated stability along with consistent quality, texture, and sensory appeal, suggesting its potential for commercialization to address nutrient deficiencies.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"40 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141645191","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}

{"title":"STRUCTURE ELUCIDATION OF BIOACTIVE MATERIAL FROM STREPTOMYCES SPORORAVEUS AND ITS BIOLOGICAL ACTIVITY (PATHOGENIC MICROORGANISMS AND CYTOTOXICITY)","authors":"Dina Elghwas, Hind Elghwas, Fatimah Alshehrei, Amr El-Waseif","doi":"10.55251/jmbfs.11187","DOIUrl":"https://doi.org/10.55251/jmbfs.11187","url":null,"abstract":"Filamentous bacteria belonging to the Streptomyces genus are well known for their exceptional capacity to generate a diverse range of bioavailable secondary metabolites. In this work, an inoculum for fermentation was created using Streptomyces sp., which was isolated from Yanbu City, Saudi Arabia. It was 99% identical to Streptomyces spororaveus AD 4, according to 16S ribosomal RNA sequence homology studies. After using ethyl acetate to extract the fermented broth, the crude extract's purity was checked using high-performance liquid chromatography (HPLC). Following the purification stages, three pure bioactive fractions were isolated and given the names A, B, and C, with retention times of 2.251 ± 0.3 min, 4.342 ± 0.3 min, and 5.988 ± 0.3 min, respectively. Additionally, the spectroscopic examinations of these three compounds, including their GC-MS data, were used to determine their chemical structures by comparing them to published reference data. Additionally, the three fractions exhibit potent antimicrobial activity against Salmonella typhi ATCC 14028, Candida albicanc, Aspergillus niger, Klebsiella pneumoniae, Pseudomonas aeruginosa ATCC 9027, Staphylococcus epidermidis, Micrococcus luteus, E. coli ATCC 8739, and B. subtilis ATCC 6633. Also, the cytotoxicity of the bioactive fractions was assessed using the Hct-116 line. Of the three fractions, fraction C had the lowest cytotoxicity, with an IC50 value of 224.57 ± 5.82, followed by fraction B at 238.82 ± 2.57 and fraction A at 341.28 ± 1.69.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"33 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141652563","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}

{"title":"CHITOSAN: AN IN-DEPTH ANALYSIS OF ITS EXTRACTION, APPLICATIONS, CONSTRAINTS, AND FUTURE PROSPECTS","authors":"Shreya Hegde, S. Selvaraj","doi":"10.55251/jmbfs.10563","DOIUrl":"https://doi.org/10.55251/jmbfs.10563","url":null,"abstract":"The primary focus of this review is an eco-friendly biopolymer chitosan which is mainly produced by the conversion of environmental wastes into useful applications.  Chitosan has drawn much interest due to its unusual characteristics, including anti-microbial, biodegradability, and non-toxicity.  This study explores numerous approaches available for the production and extraction of chitosan from various sources, including crustaceans, fungi, and insects.   The available techniques are classified into chemical and biological methods and further divided into enzymatic and fermentation methods. This review also covers the steps in the upstream and downstream processes that are involved in the production of chitosan. Additionally, a few techniques available for the characterization of chitosan are covered, including Fourier transform infrared spectroscopy, potentiometric titration, differential scanning calorimetry, thermogravimetric analysis, X-ray powder diffraction, and emission scanning electron microscopy. Comparisons are also made between the characteristics of chitosan derived from sources like insects and fungal strains. Characteristics of chitosan obtained from sources such as fungal strains and insects are compared with those of commercial chitosan.  This study also focuses on the most recent applications of chitosan in the medical sector, wastewater treatment plant, agricultural sector, food packaging industry, and cosmetic industry. A few patents related to chitosan in the health sector are also discussed. Finally, it concludes that further research on chitosan and its derivatives is necessary to fully understand the advantages of this polymer.  It also emphasizes the difficulties involved in extracting chitosan from crustaceans, insects, and fungi.  To fully explore the advantages of this polymer, it is concluded that further research into chitosan and its derivatives is necessary.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141654007","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}

{"title":"ENHANCING ELECTRICITY GENERATION USING FUNGAL LACCASE-BASED MICROBIAL FUEL CELL","authors":"Hani Moubasher, Abdelrahman Tammam, Mahmoud Saleh","doi":"10.55251/jmbfs.9703","DOIUrl":"https://doi.org/10.55251/jmbfs.9703","url":null,"abstract":"Microbial fuel cells (MFCs) are very important source to obtain green electricity and also for decontamination of waste water. Bioelectricity yield from biofuel cells is still needed for maximizing. Microbial laccases, especially those produced by fungi, are currently considered to be one of the most promising biocatalyst for bioelectricity production and also purification of water from the different pollutant, especially phenolic compounds. In the present work, different electrolyte solutions used in anode and cathode chambers to evaluate efficiency of each to produce voltage & current and also to prove that using economical electrolytes, which were agro-industrial waste called el-ghasheem at anode and only tap water at cathode, achieve good results in comparison with other commonly used electrolytes which were glucose, sodium nitrate, mono-potassium phosphate, di-potassium phosphate, ammonium chloride and magnesium sulfate. The use of El-ghasheem in the economic MFC showed power improvement results when fungal laccase, produced from Monodictys castaneae fungus, had been used as cathodic reaction catalyst to increase voltage production from 0.466±0.003 V to 0.807±0.002 V and current from 0.025±0.003 A to 0.09±0.003 A at 37 °C, anolyte pH 6 and catholyte pH 5 for 10 days incubation period. It was noticed that this laccase enzyme had the 98.38±0.264 % phenol removal activity from anode chamber through indirect effect and 99.69±0.276 % phenol removal activity from cathode chamber through direct effect when El-ghasheem was used as the organic fuel at the anode side. In this study using unstudied agro-industrial waste, Electricity was produced by the new fungal laccase which showed the high performance in electricity production enhancement and also phenol compounds removal through low cost MFC.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"15 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141661280","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}

{"title":"SYNERGISTIC EFFECTS OF NEEM OIL AND GENTAMICIN ON PSEUDOMONAS AERUGINOSA VIA PHZM GENE DOWNREGULATION: A COMPREHENSIVE REVIEW","authors":"Mais Emad, A. H. Alhammer, Rasha K. Mohammed, F. Lafta","doi":"10.55251/jmbfs.11095","DOIUrl":"https://doi.org/10.55251/jmbfs.11095","url":null,"abstract":"Exploring the antibacterial potential of neem oil (Azadirachta indica) in combination with gentamicin (GEN) against pathogenic molds, especially Pseudomonas aeruginosa, has drawn concern due to the quest for natural treatment options against incurable diseases. Prospective research directions include looking for natural cures for many of the currently incurable diseases available now.\u0000microbial identification system, were used to identify the isolates. The research utilized a range of methods, such as the diffusion agar well (AWD) assays, TEM (transmission electron microscopy) analysis, minimum inhibitory concentration (MIC) assays, and real-time PCR (RT-qPCR) to analyze bacterial expression and the antibacterial action of neem oil (Azadirachta indica) combined with gentamicin (GEN) against the pathogenic bacteria Pseudomonas aeruginosa between others.\u0000The combined effects of neem oil and GEN on P. aeruginosa are extensively investigated in this study, with particular attention paid to the downregulation of the virulent factor gene phzM, inhibition of biofilm formation, morphological changes, and gene expression, in that proportion. Results show that neem oil has strong antibacterial activity against P. aeruginosa and S. aureus, preventing the formation of biofilms and causing morphological alterations. In addition, the synergistic effects of neem oil and GEN are demonstrated, together in order with the downregulation of the phzM gene in P. aeruginosa. These results highlight the increased effectiveness of neem oil when combined with GEN and point to the potential of the oil as a stand-alone antibacterial agent. They also highlight the need for more study to overcome antibiotic resistance in harmful bacteria. Overall, our results point to a possibility that neem oil extract, either alone or in combination with GEN, can suppress the development of pathogenic microbes. This synergistic impact is related to the downregulation of a virulence factor gene. To address the drug resistance linked to pathogenic microbes, greater study is required. Novelty of study addresses the important issue of antibiotic resistance by exploring the potential synergistic effects of neem oil and gentamicin on pathogenic bacteria, particularly Pseudomonas aeruginosa. This topic is highly relevant in the context of the global challenge of antimicrobial resistance.Novelty and relevanc the important issue of antibiotic resistance by exploring the potential synergistic effects of neem oil and gentamicin on pathogenic bacteria, particularly Pseudomonas aeruginosa. This topic is highly relevant in the context of the global challenge of antimicrobial resistance.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"117 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141667679","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}

{"title":"ENTEROBACTER CLOACAE LIPOPOLYSACCHARIDE EXPORT SYSTEM PROTEIN (LPTC) GENE EXPRESSION VARIATION VIA EXPOSE TO BIOSYNTHESIZED ZINC OXIDE NANOPARTICLES","authors":"Nadhim Mushtaq Hashim Al-Bderee, Nawar Al-Janabi, Nktel Faaz Nassir Al-saad, Haider Turky Mousa Al-Mousawi, Maha Diekan Abbas","doi":"10.55251/jmbfs.10785","DOIUrl":"https://doi.org/10.55251/jmbfs.10785","url":null,"abstract":"Synthetic nanoparticles (NPs) have become more widely used in the disinfection and health sectors owing to their ability to effectively penetrate biological systems. Recent research has demonstrated the ability of microbial proteins and enzymes to function as reducing agents throughout the NP-production process, providing a different option to chemical and physical techniques. This method not only saves money and is effective, but also has the least possible environmental impact. This work used Lactobacillus spp., as the reducing and capping agent to create zinc oxide nanoparticles, (ZnO NPs). Numerous analytical techniques were employed to examine the generated ZnO NPs; these techniques include ultraviolet–visible spectroscopy (UV–vis), scanning electron microscopy (SEM), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FT-IR). As an opportunistic pathogenic bacterium, Enterobacter cloaca possesses several virulence characteristics that enable it to infiltrate target tissues. However, bacteria can become resistant to antibiotics, which in turn makes treating bacterial infections becomes more difficult. With the development of science at the biotechnology level, using zinc oxide ZnO NPs on isolates of Enterobacter cloacae, we conducted research in the promising field of nanotechnology. The impact of three different concentrations of ZnO NPs on the gene expression of Enterobacter cloaca lipopolysaccharide transport (Lpt) proteins in isolates obtained from some patients suffering of various infections was investigated. Bacteria with the highest multidrug resistance were selected for further analysis. Expression of LptC gene was reduced significantly at concentration of 125 mg/mL (P < 0.01) for all the isolate that treated with ZnO NPs.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":" October","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141669701","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}

{"title":"COMPARISON OF THE CHEMICAL COMPOSITION AND MORPHOLOGICAL CHARACTERISTICS OF DIFFERENT CARROT VARIETIES","authors":"Vladimír Sitkey, I. Čičová, Peter Dočolomanský, M. Havrlentová, E. Ivanišová, Elena Belajová","doi":"10.55251/jmbfs.10779","DOIUrl":"https://doi.org/10.55251/jmbfs.10779","url":null,"abstract":"Carrot (Daucus carota L.) is a globally significant root vegetable, rich in bioactive and nutritional compounds. Carrot is a crop with a wide range of phenotypic variability including colour, shape, size, and other characteristics. The aim of this work was to determine and compare selected morphological traits and chemical composition of 24 carrot varieties grown under open field conditions in Slovakia. Altogether, 11 qualitative characteristics and 6 quantitative parameters were evaluated. The carrot roots were also analysed for essential chemical constituents including reducing sugars (fructose, glucose, saccharose), carotenoids, dietary fibre, dry matter, ash, and mineral compounds. A wide range of diversity in morphological characteristics and chemical composition indicates a high variability of studied varieties. The root length ranged from 59 to 205 mm, root diameter varied from 17.7 to 39.0 mm and root weight ranged from 21.0 to 74.8 g. Based on the measurement results, saccharose was the dominant sugar ranging from 1.89 to 4.67 g.100 g-1 of fresh weight, carotenoid content varied from 85.94 to 374.24 µg.g-1 of fresh weight, the amount of dietary fibre ranged from  25.67 to 36.02% of dry matter. Considerable differences were also observed in the content of macro and microelements [mg.100 g-1] ranging as follows:  P (17.5 - 52.0), K (110.0 – 337.0), Na (65.9 – 186.0), Fe (0.324 – 3.340), Cu (0.042 – 0.126), Zn (0.152 – 0.945) and Mn (0.062 – 0.189). The presented results can provide useful information for carrot growers and consumers in terms of morphological characteristics as well as the chemical composition of individual carrot varieties.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"116 27","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141667847","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}

{"title":"FATTY ACID PROFILE OF COMMON CARP (CYPRINUS CARPIO) AFTER ADDITION OF ASTAXANTHIN TO THE FEED MIXTURE","authors":"P. Herc, J. Čuboň, M. Čech, P. Haščík, Miroslav Kročko, Adam Hanuska","doi":"10.55251/jmbfs.10581","DOIUrl":"https://doi.org/10.55251/jmbfs.10581","url":null,"abstract":"Astaxanthin is a very strong antioxidant typically fed to rainbow trout mainly to alter the color of its’ meat to red. In our study, we incorporate a relatively low concentration of astaxanthin into the diet of common carp to enhance the chemical parameters and oxidation stability of carp meat without altering the typical coloration of meat. Also, we observed the fatty acid profile of reared fish. We observed an increase in protein content in animals with astaxanthin dietary addition. It was not statistically significant, but we observed a lowering of fat content in experimental groups. Regarding lipid oxidation, we did not observe any significant effect of astaxanthin on malondialdehyde production in samples. Fatty acid profiles were determined by gas chromatography and then compared. Only significant differences were observed in stearic and arachidonic acid and in the experimental group with lower astaxanthin addition. Our results conclude that dietary astaxanthin has no adverse effect on fatty acid profile or oxidation stability during storage (at -18 °C). On the other hand, astaxanthin has the potential to enhance the protein and lower the fat content, even in low concentrations.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"3 14","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141667988","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}

{"title":"PROBIOTIC LACTIC ACID BACTERIA FROM ADUWA KO JAANR, A LESSER-KNOWN FERMENTED GINGER BEVERAGE FROM EASTERN HIMALAYAN REGION","authors":"Aawaj Rai, S. R. Joshi","doi":"10.55251/jmbfs.10523","DOIUrl":"https://doi.org/10.55251/jmbfs.10523","url":null,"abstract":"The Eastern Himalayan natives enjoy drinking Aduwa ko jaanr, a traditionally fermented mild-alcoholic ginger brew. Studies on manufacturing process and microbiological dynamics are infrequent for Aduwa ko jaanr. Current study analyzed the probiotic properties of Lactic Acid Bacteria (LAB) associated with Aduwa ko jaanr, using in-vitro method, simulating the conditions of intestinal tract. Three LAB isolates were screened and selected for preliminary characterization (morphological and biochemical). Isolates were identified as Lactiplantibacillus argentoratensis AKJ(W), Lactiplantibacillus argentoratensis AKJ(Y), and Levilactobacillus brevis AKJ(P) by 16S rRNA sequencing. Studies on growth kinetics of stationary phase and formation times of secondary metabolites with probiotic effects were conducted. Probiotic tests, namely acid-bile tolerance, phenol tolerance, cell surface hydrophobicity, auto-aggregation property, adherence to mammalian cell line, antibiotic susceptibility, antimicrobial activity and radical scavenging activity were performed. Results indicated the isolates to have health-benefiting properties with antibiotic resistance and inhibiting human pathogens. Isolates are predicted to survive in gut environment as they tolerated high bile salt concentration (0.5%), low pH (pH2) and high phenol concentration (0.6%). Results of cell surface hydrophobicity, auto-aggregation, and mammalian cell line (HEK 293) adherence tests suggested that isolates could adhere and possibly colonize intestine's inner wall. High radical scavenging activity of isolates suggested overall antioxidant property of the fermented beverage. MAR index showed isolates’ resistance to different antibiotics, indicating that their action is unaffected even when administered during illness. The present study suggests that LAB in Aduwa ko jaanr has potential probiotic properties which makes it an appropriate traditional beverage conferring health benefits.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":" 23","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141678079","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}