Pub Date : 2015-11-26DOI: 10.4172/2167-7972.1000123
Khairy Rmm
Nontyphoidal salmonellosis (NTS) is caused by numerous Salmonella species other than serovars Typhi and Paratyphi, [1]. NTS organisms are common contaminants of food. Poultry meat, eggs, milk, vegetables, and water have been reported as important sources for outbreaks of human Salmonella infection, poultry alone, accounting for up to 50% of salmonellosis outbreaks [2,3].They are also carried by wild animals, rodents, birds, and reptiles, usually with no symptomatic disease [1]. These infections are identified as one of the most common food-borne zoonotic infection in developed and developing countries, but incidence between countries is variable[4]. In Egypt, NTS infections in poultry have increased in the last years [5]. There are excessive uses of antibiotics in zoonotic infections resulting in development of bacterial resistance that can be transmitted to humans by three ways, from direct contact with animals, from the consumption of eggs and meat or through the environment [6]. The resistance to some antibiotics, such as tetracycline, or chloramphenicol is a big challenge for the treatment of children because fluoroquinolons should not be used in this age group [7]. Several studies were performed to determine the prevalence and multidrug resistance of typhoidal salmonella but the existing data about NTS are little in African countries especially in Egypt. Shokry et al., 2015 provides important insight into prevalence and multidrug resistance of NTS in Egypt [8].
{"title":"Anti-Microbial Resistance of Non-Typhoid Salmonella in Egypt","authors":"Khairy Rmm","doi":"10.4172/2167-7972.1000123","DOIUrl":"https://doi.org/10.4172/2167-7972.1000123","url":null,"abstract":"Nontyphoidal salmonellosis (NTS) is caused by numerous Salmonella species other than serovars Typhi and Paratyphi, [1]. NTS organisms are common contaminants of food. Poultry meat, eggs, milk, vegetables, and water have been reported as important sources for outbreaks of human Salmonella infection, poultry alone, accounting for up to 50% of salmonellosis outbreaks [2,3].They are also carried by wild animals, rodents, birds, and reptiles, usually with no symptomatic disease [1]. These infections are identified as one of the most common food-borne zoonotic infection in developed and developing countries, but incidence between countries is variable[4]. In Egypt, NTS infections in poultry have increased in the last years [5]. There are excessive uses of antibiotics in zoonotic infections resulting in development of bacterial resistance that can be transmitted to humans by three ways, from direct contact with animals, from the consumption of eggs and meat or through the environment [6]. The resistance to some antibiotics, such as tetracycline, or chloramphenicol is a big challenge for the treatment of children because fluoroquinolons should not be used in this age group [7]. Several studies were performed to determine the prevalence and multidrug resistance of typhoidal salmonella but the existing data about NTS are little in African countries especially in Egypt. Shokry et al., 2015 provides important insight into prevalence and multidrug resistance of NTS in Egypt [8].","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"33 1","pages":"1-2"},"PeriodicalIF":0.0,"publicationDate":"2015-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85679197","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}
Pub Date : 2015-11-18DOI: 10.4172/2167-7972.1000122
A. Owhonka, Gideon Oa
The total hydrocarbon content removal in nutrient amendment and natural attenuation at day 56 showed percentage removal of 89 and 74, respectively. Total heterotrophic and total hydrocarbon utilizing bacterial count increased progressively in all the treatment options. The nutrient amendment showed greater removal of the hydrocarbon pollutants. The physicochemical analyses at day 56 were within the World Health Organization standard for drinking water.
{"title":"The Role of Aerobic Microorganisms in the Biodegradation of PetroleumHydrocarbons Laboratory Contaminated Groundwater","authors":"A. Owhonka, Gideon Oa","doi":"10.4172/2167-7972.1000122","DOIUrl":"https://doi.org/10.4172/2167-7972.1000122","url":null,"abstract":"The total hydrocarbon content removal in nutrient amendment and natural attenuation at day 56 showed percentage removal of 89 and 74, respectively. Total heterotrophic and total hydrocarbon utilizing bacterial count increased progressively in all the treatment options. The nutrient amendment showed greater removal of the hydrocarbon pollutants. The physicochemical analyses at day 56 were within the World Health Organization standard for drinking water.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"20 1","pages":"1-2"},"PeriodicalIF":0.0,"publicationDate":"2015-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84312525","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}
Pub Date : 2015-11-05DOI: 10.4172/2167-7972.1000121
Naohiro Miyamura, M. Kuroda, T. Mizukoshi, Y. Kato, J. Yamazaki, H. Miyano, Y. Eto
A potent kokumi peptide, γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly), was identified and quantified in various fermented foods using high performance liquid chromatography-tandem mass spectrometry (LC/MS/MS). This peptide was present in fermented seasoning such as fish sauces, soy sauces, and fermented shrimp pastes. Among the brewed alcoholic beverages, γ-Glu-Val-Gly was detected in beer. In addition, the content of γ-Glu-Val-Gly positively correlated with the quality grade of dark-colored soy sauce (correlation coefficient ρ=0.810, p<0.05). These results suggest that γ-Glu-Val-Gly is widely distributed in fermented foods and that the content of this peptide can be an indicator of sensory quality of fermented foods.
{"title":"Distribution of a kokumi peptide, γ-Glu-Val-Gly, in various fermented foods andthe possibility of its contribution to the sensory quality of fermented foods","authors":"Naohiro Miyamura, M. Kuroda, T. Mizukoshi, Y. Kato, J. Yamazaki, H. Miyano, Y. Eto","doi":"10.4172/2167-7972.1000121","DOIUrl":"https://doi.org/10.4172/2167-7972.1000121","url":null,"abstract":"A potent kokumi peptide, γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly), was identified and quantified in various fermented foods using high performance liquid chromatography-tandem mass spectrometry (LC/MS/MS). This peptide was present in fermented seasoning such as fish sauces, soy sauces, and fermented shrimp pastes. Among the brewed alcoholic beverages, γ-Glu-Val-Gly was detected in beer. In addition, the content of γ-Glu-Val-Gly positively correlated with the quality grade of dark-colored soy sauce (correlation coefficient ρ=0.810, p<0.05). These results suggest that γ-Glu-Val-Gly is widely distributed in fermented foods and that the content of this peptide can be an indicator of sensory quality of fermented foods.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"2 4 1","pages":"1-3"},"PeriodicalIF":0.0,"publicationDate":"2015-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89950947","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}
Pub Date : 2015-09-29DOI: 10.4172/2167-7972.S1.001
M. Donova
{"title":"Phytosterol bioconversions by Actinobacteria and their application in steroid pharmaceutical industry","authors":"M. Donova","doi":"10.4172/2167-7972.S1.001","DOIUrl":"https://doi.org/10.4172/2167-7972.S1.001","url":null,"abstract":"","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"89 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78062373","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}
Pub Date : 2015-09-29DOI: 10.4172/2167-7972.S1.002
Àlex, er Sulakvelidze
{"title":"Bacteriophages: New class of beneficial microbes and their practical applications","authors":"Àlex, er Sulakvelidze","doi":"10.4172/2167-7972.S1.002","DOIUrl":"https://doi.org/10.4172/2167-7972.S1.002","url":null,"abstract":"","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"123 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73185251","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}
Pub Date : 2015-09-16DOI: 10.4172/2167-7972.1000120
Weili Zhou, Bingtao Wu, Xiaojing Dong, Shengbing He
Three up-flow anaerobic sludge blanket (UASB) reactors added with different amount of nutrients were compared to investigate the effect of nutrient on the production of soluble microbial products (SMP) in the bench-scale anaerobic reactors. The running performance and the analysis of SMP verified that the nutrient level could greatly affect the treatment performance and the quality of anaerobic effluent. The surplus nutrimental addition would stimulate the bacterial activity and increase the metabolism products, causing the high concentration of effluent organic matter. On the contrary, the nutrient deficiency could keep the microbial activity at a low level, which caused the temporary better anaerobic effluent at the low organic loading rate (OLR), but might lead to a vulnerable microbial system, even system failure when OLR went higher. Molecular analysis revealed that the abundant existence of Methanosaeta might be beneficial to the SMP consumption.
{"title":"Effect of Nutrient Supply on the Production of Soluble Microbial Products(SMP) in Anaerobic Reactors","authors":"Weili Zhou, Bingtao Wu, Xiaojing Dong, Shengbing He","doi":"10.4172/2167-7972.1000120","DOIUrl":"https://doi.org/10.4172/2167-7972.1000120","url":null,"abstract":"Three up-flow anaerobic sludge blanket (UASB) reactors added with different amount of nutrients were compared to investigate the effect of nutrient on the production of soluble microbial products (SMP) in the bench-scale anaerobic reactors. The running performance and the analysis of SMP verified that the nutrient level could greatly affect the treatment performance and the quality of anaerobic effluent. The surplus nutrimental addition would stimulate the bacterial activity and increase the metabolism products, causing the high concentration of effluent organic matter. On the contrary, the nutrient deficiency could keep the microbial activity at a low level, which caused the temporary better anaerobic effluent at the low organic loading rate (OLR), but might lead to a vulnerable microbial system, even system failure when OLR went higher. Molecular analysis revealed that the abundant existence of Methanosaeta might be beneficial to the SMP consumption.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"54 1","pages":"1-8"},"PeriodicalIF":0.0,"publicationDate":"2015-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88414976","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}
Pub Date : 2015-08-27DOI: 10.4172/2167-7972.1000118
P. Oladosu
TB is a treatable and curable disease. Active drug-sensitive TB disease is treated with a standard six-month course of four antimicrobial drugs that are provided with information, supervision and support to the patient by a health worker or trained volunteer. Without such supervision and support, treatment adherence can be difficult and the disease can spread. The vast majority of TB cases can be cured when medicines are provided and taken properly.
{"title":"Comments on Antituberculosis Activity of Bioactive Compounds from Acacia nilotica","authors":"P. Oladosu","doi":"10.4172/2167-7972.1000118","DOIUrl":"https://doi.org/10.4172/2167-7972.1000118","url":null,"abstract":"TB is a treatable and curable disease. Active drug-sensitive TB disease is treated with a standard six-month course of four antimicrobial drugs that are provided with information, supervision and support to the patient by a health worker or trained volunteer. Without such supervision and support, treatment adherence can be difficult and the disease can spread. The vast majority of TB cases can be cured when medicines are provided and taken properly.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"26 1","pages":"1-2"},"PeriodicalIF":0.0,"publicationDate":"2015-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87458654","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}
Pub Date : 2015-08-27DOI: 10.4172/2167-7972.1000119
Durgadevi Kb, P. Vijayalakshmi, Shilpa, Kumar Bv
A novel isolate capable of producing opulent yields of kojic acid with surface fermentation was screened from ten different isolated soil fungi. The organism was confirmed as Aspergillus flavus FJ537130 strain using 18SrRNA based molecular analysis and it was identified as a negative producer of aflatoxin. Though twelve different carbon sources were used, significant yields of kojic acid crystals was noticed with Sago starch. The optimized conditions established were substrate concentration 1000 ml (100 g of starch powder in 1000 ml of H2O), pH 6.0, Time 28 d, Temperature 28°C, Peptone concentration 4 g/l, KH2PO4 concentration 1 g/l, MgSO4 concentration 0.5 g/l and the yield achieved was 28.5 g/l. The resulted fermentation broth was subjected to solvent extraction followed by gel filtration for the separation of kojic acid and crystallization. The structural characterization of purified kojic acid was confirmed by Proton NMR, FTIR and XRD. The molecular weight and purity of kojic acid was confirmed by LC/MS and HPLC. The isolated kojic acid crystals shows high antimicrobial activity against pathogenic bacteria Staphylococcus aureus and Escherichia coli and maximum zone of inhibition was 9 mm. The inhibitory effect of kojic acid was more on the cell line K562 (Leukemia) when compared to the MDAMB435S (Breast cancer) cell line.
从10种不同的土壤分离真菌中筛选出一株表面发酵产曲酸的新型分离菌。基于18SrRNA的分子分析证实该菌株为黄曲霉FJ537130，为黄曲霉毒素阴性菌株。虽然使用了12种不同的碳源，但西米淀粉的曲酸晶体产量显著。优化条件为底物浓度1000 ml (100 g淀粉粉加入1000 ml H2O中)，pH 6.0，时间28 d，温度28℃，蛋白胨浓度4 g/l, KH2PO4浓度1 g/l, MgSO4浓度0.5 g/l，产率为28.5 g/l。所得发酵液经溶剂萃取、凝胶过滤分离曲酸和结晶。通过质子核磁共振、红外光谱和x射线衍射对纯化的曲酸进行了结构表征。采用液相色谱/质谱和高效液相色谱法确定了曲酸的分子量和纯度。分离得到的曲酸晶体对病原菌金黄色葡萄球菌和大肠杆菌具有较高的抑菌活性，最大抑菌区为9 mm。与MDAMB435S(乳腺癌)细胞株相比，曲酸对K562(白血病)细胞株的抑制作用更大。
{"title":"Optimization of Cultural Parameters for Cost Effective Production of Kojic Acid by Fungal Species Isolated from Soil","authors":"Durgadevi Kb, P. Vijayalakshmi, Shilpa, Kumar Bv","doi":"10.4172/2167-7972.1000119","DOIUrl":"https://doi.org/10.4172/2167-7972.1000119","url":null,"abstract":"A novel isolate capable of producing opulent yields of kojic acid with surface fermentation was screened from ten different isolated soil fungi. The organism was confirmed as Aspergillus flavus FJ537130 strain using 18SrRNA based molecular analysis and it was identified as a negative producer of aflatoxin. Though twelve different carbon sources were used, significant yields of kojic acid crystals was noticed with Sago starch. The optimized conditions established were substrate concentration 1000 ml (100 g of starch powder in 1000 ml of H2O), pH 6.0, Time 28 d, Temperature 28°C, Peptone concentration 4 g/l, KH2PO4 concentration 1 g/l, MgSO4 concentration 0.5 g/l and the yield achieved was 28.5 g/l. The resulted fermentation broth was subjected to solvent extraction followed by gel filtration for the separation of kojic acid and crystallization. The structural characterization of purified kojic acid was confirmed by Proton NMR, FTIR and XRD. The molecular weight and purity of kojic acid was confirmed by LC/MS and HPLC. The isolated kojic acid crystals shows high antimicrobial activity against pathogenic bacteria Staphylococcus aureus and Escherichia coli and maximum zone of inhibition was 9 mm. The inhibitory effect of kojic acid was more on the cell line K562 (Leukemia) when compared to the MDAMB435S (Breast cancer) cell line.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"180 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"2015-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80135356","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}
Pub Date : 2015-08-21DOI: 10.4172/2167-7972.1000117
C. Lorenzo, T. Garde-Cerdán, José Félix Lara, Martínez-Gi Am, F. Pardo, M. R. Salinas
The aim of this work was to study the evolution of volatile compounds during the alcoholic fermentation of organic and non-organic grapes. To do this, grapes were cultivated using organic and non-organic grapes; their tasting showed some differences between both types of Monastrell grapes. Throughout the alcoholic fermentation, the samples of organic grapes had higher concentration of total alcohols but lower concentration of esters and acids than the samples of conventional ones. Therefore, the volatile composition of wines from two different cultivated grapes using both agronomic practices was different. Moreover, regarding to the volatile compounds that contributed directly to wine aroma, generally organic wine had more chemicals and floral aromas, while the wines from conventional practices had more fruity aromas. Principal component analysis (PCA) showed that it is possible to differentiate between both types of wines in terms of concentration of volatile compounds formed during the alcoholic fermentation. Consequently, agronomic practices affected the grape taste, the wine volatile composition and its quality.
{"title":"Volatile Composition of Wines Elaborated from Organic and Non-OrganicGrapes","authors":"C. Lorenzo, T. Garde-Cerdán, José Félix Lara, Martínez-Gi Am, F. Pardo, M. R. Salinas","doi":"10.4172/2167-7972.1000117","DOIUrl":"https://doi.org/10.4172/2167-7972.1000117","url":null,"abstract":"The aim of this work was to study the evolution of volatile compounds during the alcoholic fermentation of organic and non-organic grapes. To do this, grapes were cultivated using organic and non-organic grapes; their tasting showed some differences between both types of Monastrell grapes. Throughout the alcoholic fermentation, the samples of organic grapes had higher concentration of total alcohols but lower concentration of esters and acids than the samples of conventional ones. Therefore, the volatile composition of wines from two different cultivated grapes using both agronomic practices was different. Moreover, regarding to the volatile compounds that contributed directly to wine aroma, generally organic wine had more chemicals and floral aromas, while the wines from conventional practices had more fruity aromas. Principal component analysis (PCA) showed that it is possible to differentiate between both types of wines in terms of concentration of volatile compounds formed during the alcoholic fermentation. Consequently, agronomic practices affected the grape taste, the wine volatile composition \u0000and its quality.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"98 1","pages":"1-8"},"PeriodicalIF":0.0,"publicationDate":"2015-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84775395","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}
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