Journal of microbiology, biotechnology and food sciences最新文献

{"title":"ANTIFUNGAL ACTIVITY OF TWO STREPTOMYCES SPECIES ISOLATED FROM EGYPTIAN SOIL AGAINST SOME PHYTOPATHOGENIC FUNGI","authors":"Amira A. El-Fallal, Mohamed Ismail Abou-Dobara, Ahmed KA El-Sayed, Enas Shaban, Mohamed M. A. Mousa","doi":"10.55251/jmbfs.10665","DOIUrl":"https://doi.org/10.55251/jmbfs.10665","url":null,"abstract":"The objective of this study was to isolate and identify Streptomyces species with high antifungal activities against some phytopathogenic fungal strains. Fourteen different Streptomyces isolates were isolated from the soils of the Damietta Governorate, Egypt. The results indicated that two isolates (O5 and M7) showed potent antifungal actions against the tested fungal strains including Alternaria alternata, Macrophomina phaseolina, Fusarium oxysporum, Penicillium italicum, Rhizoctonia solani and Trichoderma harzianum. The strongest inhibition zones of the isolates O5 and M7 were obtained against A. alternata (3.5±0.04 cm and 3.63±0.02 cm, respectively) and M. phaseolina (3.23±0.03 cm and 3.43±0.01 cm, respectively). The two isolates were identified classically and using 16S rDNA sequencing as Streptomyces flavovirens (accession number: EGDA-O5 OM301640) and S. gougerotii (accession number: EGDA-M7 OM301639). The obtained results confirmed that S. flavovirens and S. gougerotii might be used as promising antifungal agents against various fungal strains.","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":"141678888","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":"DECIPHERING THE OILSEED BACTERIAL ENDOPHYTES AND STUDY OF THEIR ROLE AND TRIPARTITE INTERACTIONS WITH PLANTS AND PATHOGEN","authors":"Tamali Sinha, Narayan Chandra Talukdar","doi":"10.55251/jmbfs.9482","DOIUrl":"https://doi.org/10.55251/jmbfs.9482","url":null,"abstract":"Endophytes colonize interior regions of oilseeds depending on water, nutrient, space availability and microbial competition. Oilseeds are filled with oil globules making it difficult for microbes to obtain direct uptake of water and nutrient for growing into colonies. Recent research shows very less areas explored in endophytic study in oilseeds and as endophytes play a vital part in managing diseases in plants by releasing genes encoding jasmonate and salicylic acid which induces defense against pathogens and modify plant regions structurally adding to their fitness and increased productivity, their study is indispensable. This review focuses on the bacterial endophytes in oilseeds, the challenges faced in their isolation, their colonization and interactions with host and pathogens and their applications. Oilseed endophytic study is essential for understanding the benefits of oilseeds consumed as vegetable oil or used as fuel by people all over the world.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"33 S125","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141683396","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":"THE EFFECT OF BARRIER TECHNOLOGIES ON THE CHEMICAL, NUTRITIONAL, SENSORY, AND MICROBIOLOGICAL QUALITY OF ARBUTUS UNEDO L. FRUITS DURING STORAGE","authors":"Badreddine EL MEJHED, F. Kzaiber, A. Oussama, W. Terouzi","doi":"10.55251/jmbfs.10409","DOIUrl":"https://doi.org/10.55251/jmbfs.10409","url":null,"abstract":"Arbutus unedo L. is a widespread tree known for its nutritional and antioxidant importance. However, the utilization of its berries remains limited due to their sensitivity and damage during storage. This study aims to evaluate the effect of barrier technologies with the addition of lemon juice (Citrus limon) and bitter orange juice (Citrus aurantium) as additives on the sensory, nutritional, and microbiological quality of fruits during storage. The combined fruits exhibited a significant decrease in pH (from 5.07±0.23 to 3.45±0.34 for fruits combined with bitter orange juice and from 5.07±0.23 to 3.64±0.12 for fruits combined with lemon juice), moisture content (from 62.48±2.32 to 45.47±3.54 for fruits combined with bitter orange juice and from 62.48±2.32 to 51.4±3.12 for fruits combined with lemon juice), and showed inactivation of aerobic mesophilic bacteria compared to non-treated fruits. Differential thermogravimetric analysis (DTG, DSC) demonstrated that fruits conditioned in the presence of bitter orange juice preserved their nutritional quality (vitamins B2, B6, B9, B12, and C) under light and oxygen exposure. The combination of acidity and sweetness improved the sensory quality of the combined fruits during storage.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"4 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141686066","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":"HIGH-QUALITY CASSAVA PEEL MEAL FOR GROWING PIGS: IMPLICATIONS ON CARCASS, MEAT QUALITY, ORGAN WEIGHTS, HEPATIC AND JEJUNUM HISTOLOGY","authors":"T. Ojediran, T. Olayeni, Sheriff A. Azeez, Franka D. Amolegbe, I. Emiola","doi":"10.55251/jmbfs.10285","DOIUrl":"https://doi.org/10.55251/jmbfs.10285","url":null,"abstract":"The global increase in the production and processing of cassava tubers generates a lot of peel as waste. However, the effect of processing methods to increase the quality of the peel as an animal feed resource must look at the quality of the resultant food products. These effects are insufficiently studied. The study aimed to assess the impact of the processed peel on carcass quality, meat quality, organ weight and organ histology of growing pigs. Thirty (30) male growing pigs (Landrace × Large white) were randomly distributed to five groups with six (6) animals per group in a completely randomized design. Maize was substituted with high quality cassava peel meal (HQCPM) at 0%, 25%, 50%, 75%, and 100% for the experimental diets ranging from diets V to Z. The pigs fed HQCPM diets had higher carcass weights, resulting in an improved carcass yield. The colour, flavour, tenderness, juiciness, texture, and overall acceptability were statistically superior in the pigs fed diet Z. High feed fibre influenced organ weights: the HQCPM diets reduced (P<0.05) the organ weights. More so, the HQCPM diets affected (P<0.05) the histology of the liver and intestine with varying degrees of inflammation, shortened villi length, and reduced surface area. HQCPM diets enhanced the carcass weight and meat quality of growing pigs up to 100% replacement for maize. Nevertheless, the diets reduced organ weights and villi lengths, leading to reduced absorptive function.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"59 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141687734","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":"PLANT-GROWTH-PROMOTING AND ANTIFUNGAL ASSET OF INDIGENOUS DROUGHT-TOLERANT RHIZOBACTERIA ISOLATED FROM OLIVE (Olea europaea L.) RHIZOSPHERE","authors":"Mohammed Ajdig, T. Chouati, Bahia Rached, Ahlam Mbarki, Lahcen Ouchari, Abdelkarim Filali-Maltouf, C. Talbi, Elmostafa El Fahime, M. Melloul","doi":"10.55251/jmbfs.10588","DOIUrl":"https://doi.org/10.55251/jmbfs.10588","url":null,"abstract":"Faced with global environmental challenges, the quest for sustainable food production has gathered momentum. While abiotic stresses adversely affect plant health and productivity, Verticillium wilt causes considerable yield losses worldwide, particularly in crops such as olive. Recently, drought-tolerant bacteria have been used to alleviate both abiotic stress and pathogen pressure in crops. In this context, our work focuses on the isolation of tolerant indigenous rhizobacteria to mitigate these challenges by investigating their role in biocontrol and abiotic stress tolerance. Thus, a total of 94 rhizobacterial strains were isolated from the rhizospheres of olive trees in southeastern Morocco and characterized to identify tolerant plant growth-promoting rhizobacteria that inhibit Verticillium dahliae. 24 strains demonstrated in vitro suppression of Verticillium dahliae Klebahn, and exhibited tolerance to different abiotic stresses (drought, salinity, and high temperature). In addition, they proved xerotolerant (Aw ≤ 0.91), halotolerant (≥10% NaCl), and thermotolerant (≥ 55°C) capabilities. Beyond, these isolates showcased multifaceted plant growth-promoting traits, such as phosphate solubilization and significant synthesis of essential bioactive compounds like siderophores, indole-3-acetic acid and hydrolytic enzymes. Evaluating outcomes, three standout rhizobacterial isolates emerged due to their exceptional stress tolerance, unique plant growth-promoting qualities, and potent antagonistic potential. Molecular analysis identified them as Bacillus paranthracis (OZ-60) and Bacillus licheniformis (OZ-48 and OZ-77) through 16S rRNA sequencing. Besides enhancing plant abiotic stress resistance, these isolates hold promise in bolstering the sustainability of olive cultivation and fortifying plant defenses against pathogens.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"23 15","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141684887","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":"INCREASING THE STABILITY OF POLYPHENOLS AND BETACYANINS IN BEETROOT CHIPS BY TREATMENT BEFORE DRYING","authors":"A. Mendelová, Ľ. Mendel, Miriam Solgajová, Anna Kolesárová, Ján Mareček","doi":"10.55251/jmbfs.10936","DOIUrl":"https://doi.org/10.55251/jmbfs.10936","url":null,"abstract":"An innovative trend in the production of snack products is the use of selected vegetables for the production of dried vegetable chips. Beetroot is a suitable vegetable for this type of product, as it is characterised by its high biological potential and its content of a wide range of phytonutrients with beneficial effects on human health. The aim of this work was to compare five varieties of beetroot in terms of the content of total polyphenols and betacyanins, to assess the effect of hot-air drying on these important components and to determine the appropriate method of treatment of beetroot slices before drying in terms of improving the stability of polyphenols and betacyanins during drying. In this work, 5 beetroot varieties (Betina, Renova, Cervena kulata, Pablo F1, Karkulka) were evaluated. The beetroot chips were dried at 70°C until a residual moisture content of 15±1% was reached. To treat the slices before drying a 0.1% solution of ascorbic acid, 0.01% solution of CaCl2, 0.01% solution of K2S2O5, 1% solution of NaCl was used followed by blanching in a water bath at 96°C for 2 minutes. The highest content of total polyphenols and beta-cyanins was statistically significant (p<0.05) in the variety Pablo F1. During hot air drying, both polyphenols and betacyanins decreased significantly. The average decrease in betacyanins and total polyphenols was 50.97% and 48.70% respectively. To mitigate these changes, treatment with 0.1% solution of ascorbic acid and blanching appeared to be the most effective of the treatments tested. After treatment with ascorbic acid solution, the dried products retained on average 27.6%  more betacyanins and 32.67% more total polyphenols than the control sample.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"7 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141703328","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":"EFFECT OF KILLING AND TECHNOLOGICAL PROCESSING ON MICROBIOLOGICAL QUALITY OF EDIBLE INSECTS","authors":"P. Škvorová, M. Kulma, L. Kouřimská, R. Švejstil","doi":"10.55251/jmbfs.11018","DOIUrl":"https://doi.org/10.55251/jmbfs.11018","url":null,"abstract":"This study aimed to assess the effect of killing (blanching and freezing) followed by culinary processing on the microbiological quality of Tenebrio molitor and Gryllus assimilis. These insects were subjected to starvation before killing, which does not ensure sufficient microbiological safety. Therefore, technological or culinary processing of insects is necessary before consumption. For the subsequent processing of insects, boiling, drying, roasting, and microwave treatment were used. Nine categories of microbiological parameters were selected as indicators of hygienic quality. All identification and enumeration were performed using ISO-compliant methods. The results showed that killing insects by blanching or freezing alone does not ensure sufficient microbiological quality, and therefore, further culinary processing is necessary. However, all subsequent culinary treatments applied in this study were able to reduce the microbial load significantly.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"142 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141711578","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":"CHARACTERISTICS OF EDIBLE CHITOSAN PACKAGING WITH ADDED ELDERBERRY POLLEN","authors":"Z. Javůrková, M. Pospiech, A. Tauferová, M. Bartlová, Simona Schmidlová, Martin Hostovský, B. Tremlová, Martin Král, M. Žďárský, S. Dordević, D. Dordević","doi":"10.55251/jmbfs.10910","DOIUrl":"https://doi.org/10.55251/jmbfs.10910","url":null,"abstract":"The aim of this study was to characterize properties of edible chitosan packaging with the addition of elderberry pollen. Experimentally produced edible packaging contained 0.075 g; 0.15 g and 0.3 g of elderberry pollen. The results demonstrate the flexibility reduction of the coating from 122.34 ± 10.63% in the control to 90.24 ± 5.08% in the sample with the addition of 0.3 g of pollen. The pollen addition also increased the antioxidant activity the FRAP method it increased from 0.004 µmol Trolox/g in the control to 0.147 µmol Trolox/g in the package with the highest pollen addition, and an increase in values was also observed for the ABTS method. In connection with this, an increase in total polyphenols was also observed. Sensory analysis showed that not a single package was evaluated negatively. Only the aroma affected by the addition of pollen was evaluated as negative. The change in immunoreactivity was not confirmed. The results of measuring the colour characteristics of the image analysis method show that the addition of pollen increases the values of yellowness in relation to the amount of added pollen (7.73 ± 1.28 for control, 25.58 ± 4.72 for the sample with the addition of 0.3 g pollen) (p < 0.05). The addition of pollen also affected the size of the particles and their distance. The largest proportion of particles (11.71%) with a size of 800-1200 µm2 was in the sample with the highest addition of pollen.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"141 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141694937","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":"EVALUATION OF BACILLUS CEREUS GROWTH IN COOKED RICE","authors":"Š. Bursová, Danka Haruštiaková, L. Necidová, Eliška Krobotová, Zuzana Mlejnková, Matej Tkáč, Kateřina Stojanová, Jozef Golian","doi":"10.55251/jmbfs.10985","DOIUrl":"https://doi.org/10.55251/jmbfs.10985","url":null,"abstract":"The present study aimed to evaluate the dependence of growth dynamics of toxigenic B. cereus on rice type, inoculum type, storage time, and temperature using appropriate mathematical models. Samples of cooked white (milled) and brown (husked) rice inoculated with vegetative cell/spore suspension of B. cereus were stored for 48 h at 4 °C (correct storage) and 24 °C (inappropriate storage method). No growth of B. cereus was observed during 48 hours of storage at 4 °C and was characterised by a linear model. To assess the growth of B. cereus in the cooked rice stored at 24 °C, the Baranyi-Roberts, Gompertz and Buchanan mathematical models were used. The Gompertz model characterized the growth of B. cereus best. The type of rice and the type of inoculum did not have a significant effect on the bacterial growth. After 48 h of storage at 24°C, the B. cereus counts were in the range of 8-9 log cfu.g-1, critical value of 5 log cfu.g-1 was reached in less than 10 hours of storage. The study results indicate that cooked rice stored at 24 °C quickly becomes a health risk for consumers due to the rapid multiplication of B. cereus within a few hours. In conclusion, it is crucial to cool cooked rice immediately to 4 °C if it is not to be consumed right after cooking.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"53 39","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141689761","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":"EFFECT OF NITRATE-REDUCING BACTERIA AND CELERY ROOT (APIUM GRAVEOLENS VAR. RAPACEUM) ON THE SENSORY PROPERTIES OF DRIED MEAT “BILTONG”","authors":"Adam Hanuska, Miroslav Kročko, V. Ducková, M. Bobko, Andrea Mesárošová, P. Herc","doi":"10.55251/jmbfs.11137","DOIUrl":"https://doi.org/10.55251/jmbfs.11137","url":null,"abstract":"The objective of our study was to assess the effect of nitrate-reducing bacteria and natural nitrate source on the sensory properties of dried meat biltong. Appearance, colour on the cut, aroma, taste and juiciness, acidity, sweetness, and consistency were evaluated. The members of the panel gave their ratings between 1 and 5 according to the characteristics of the samples, with 1 being the lowest rating and 5 being the best rating. In the sensory evaluation of dried meat samples without oxygen absorber packaging, the group (P2) with bacterial culture, celery powder, and NaCl showed the highest scores for appearance, taste, juiciness, acidity, and consistency. Notably, P3 samples had significantly lower consistency scores compared to P2. Additionally, sample P1, with bacterial culture and NaCl, improved the colour on the cut compared to the negative control (C) with only NaCl. The best aroma and sweetness results were in the P3 group with curing salt, although these differences were not statistically significant (P ≥ 0.05). The sensory evaluation of dried meat samples packaged with an oxygen absorber revealed that the combination of bacterial culture, celery powder, and NaCl (AP2) had the most positive influence on appearance, colour on the cut, and consistency. The group with the absorber and curing salt (AP3) showed improved aroma, taste, and juiciness. Acidity was primarily affected by the addition of bacterial culture and NaCl (AP1), as well as by AP2 and AP3. The most pleasing sweetness was achieved by adding bacterial culture and NaCl to samples with the absorber (AP1). Samples with the best consistency when packaged with the absorber were those with bacterial culture and celery powder (AP2). In summary, among dried meat samples with oxygen absorber, those with added curing salt (AP3) had the best overall sensory evaluation compared to the negative control with NaCl (AC). For samples without an oxygen absorber, the highest overall sensory scores were in the group with bacterial culture and celery powder, surpassing the control with NaCl (C). The use of an oxygen absorber and curing salt proved to be effective in the production of biltong, but replacing the curing salt with NaCl and the addition of celery powder and bacterial culture significantly improved the sensory evaluation compared to the other groups (except AP3).","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"227 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141692750","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}