Pub Date : 2020-12-01DOI: 10.15414/jmbfs.2020.10.3.398-404
Doaa Sedky, A. Ghazy, Khloud A. Soliman
Milk is an essential source for the ingredients needed for infant growth and adult health. Healthy milk production is important for consumer safety. The aim of the present review article was to highlight on the incidence and control of the infectious bacteria in bovine milk. Raw bovine milk is considered as a vehicle for many infectious bacterial diseases such as Bovine Tuberculosis, Brucellosis, Leptospirosis and Mycoplasma infection. The main microorganisms which isolated from bovine milk in cows with mastitis were Escherichia coli, Staphylococcus aureus, Streptococcus spp., Streptococcus agalactiae, Pasteurella spp., Klebsiella spp., Pseudomonas spp. and Streptococcus dysgalactiae. Early and accurate diagnosis is necessary for achieving successful control programs against the infectious bacteria in bovine milk. For successful control of the infectious bacterial diseases in bovine milk, it is mandatory to follow preventive measures such as proper hygienic procedures regarding animal husbandry and handling, providing the cows with balanced nutrition, following vaccination programs against bacterial diseases, reporting of the notifiable diseases to the health authorities, meticulous inspection of the consistency and color of milk and pasteurization of milk. Vaccination programs provide protection of dairy farm animals by preventing or reducing bacterial infections which in turn can help safeguard dairy industry. The main treatment protocol of bacterial diseases in dairy cows is by using suitable antibiotics, so it is necessary to carry out drug sensitivity test before choosing the proper antibiotic. However, multidrug resistance (MDR) has become a growing threat regards the management of infectious bacterial diseases. Therefore, the introduction of alternative antimicrobial agents such as herbal treatment, probiotics, nanoparticles, and stem cells therapy is of absolute necessity to guard against bacterial multidrug resistance. Also, animal vaccinations are important tools for protection against many infectious bacterial diseases affecting bovine milk.
{"title":"INCIDENCE AND CONTROL OF INFECTIOUS BACTERIA IN BOVINE MILK","authors":"Doaa Sedky, A. Ghazy, Khloud A. Soliman","doi":"10.15414/jmbfs.2020.10.3.398-404","DOIUrl":"https://doi.org/10.15414/jmbfs.2020.10.3.398-404","url":null,"abstract":"Milk is an essential source for the ingredients needed for infant growth and adult health. Healthy milk production is important for consumer safety. The aim of the present review article was to highlight on the incidence and control of the infectious bacteria in bovine milk. Raw bovine milk is considered as a vehicle for many infectious bacterial diseases such as Bovine Tuberculosis, Brucellosis, Leptospirosis and Mycoplasma infection. The main microorganisms which isolated from bovine milk in cows with mastitis were Escherichia coli, Staphylococcus aureus, Streptococcus spp., Streptococcus agalactiae, Pasteurella spp., Klebsiella spp., Pseudomonas spp. and Streptococcus dysgalactiae. Early and accurate diagnosis is necessary for achieving successful control programs against the infectious bacteria in bovine milk. For successful control of the infectious bacterial diseases in bovine milk, it is mandatory to follow preventive measures such as proper hygienic procedures regarding animal husbandry and handling, providing the cows with balanced nutrition, following vaccination programs against bacterial diseases, reporting of the notifiable diseases to the health authorities, meticulous inspection of the consistency and color of milk and pasteurization of milk. Vaccination programs provide protection of dairy farm animals by preventing or reducing bacterial infections which in turn can help safeguard dairy industry. The main treatment protocol of bacterial diseases in dairy cows is by using suitable antibiotics, so it is necessary to carry out drug sensitivity test before choosing the proper antibiotic. However, multidrug resistance (MDR) has become a growing threat regards the management of infectious bacterial diseases. Therefore, the introduction of alternative antimicrobial agents such as herbal treatment, probiotics, nanoparticles, and stem cells therapy is of absolute necessity to guard against bacterial multidrug resistance. Also, animal vaccinations are important tools for protection against many infectious bacterial diseases affecting bovine milk.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81686217","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 : 2020-12-01DOI: 10.15414/jmbfs.2020.10.3.361-365
P. Patel, Keyur B. Patel, P. Dhandhukia, Janki N. Thakker
Chickpea is produced as well as consumed highest in India amongst the whole world but, production is seriously curtailed by Fusarium wilt, caused by Fusarium oxysporum f.sp. ciceris (FOC). In stressful conditions, the reactive oxygen species (ROS) production increases in plants which cause significant damage. To reduce this ROS, plants have inbuilt antioxidants that can detoxify ROS and protect cells of plants. The present study aimed to investigate the effect of Micrococcus luteus on the induction of defense enzymes in the presence and absence of Fusarium in chickpea. Talc-based bio-formulation of marine M. luteus was employed under pot trials to scrutinize mechanism of induced resistance against Fusarium by the improvement of defense enzymes like SOD, POX as well as accumulation of L-proline, total phenolic and pigments like chlorophyll and carotenoids. Pot trials were done using four different conditions- T1 (control), T2 (M. luteus treated), T3 (FOC treated), and T4 (M. luteus + FOC treated). Defense enzymes were studied and a maximum increase in M. luteus treated plants as compared to control and pathogen treated plants were noted. The chlorophyll and carotenoid content were improved in M. luteus treated plants to pathogen treated plants. This study indicated that M. luteus helps the plant to protect itself from free radicals as it showed significant induction of enhanced plant defense response against soil-borne pathogen to protect chickpea plant.
{"title":"ELICITATION OF PLANT DEFENSE AGAINST FUSARIUM OXYSPORUM F.SP. CICERIS IN CHICKPEA PLANT USING MARINE MICROCOCCUS SP.","authors":"P. Patel, Keyur B. Patel, P. Dhandhukia, Janki N. Thakker","doi":"10.15414/jmbfs.2020.10.3.361-365","DOIUrl":"https://doi.org/10.15414/jmbfs.2020.10.3.361-365","url":null,"abstract":"Chickpea is produced as well as consumed highest in India amongst the whole world but, production is seriously curtailed by Fusarium wilt, caused by Fusarium oxysporum f.sp. ciceris (FOC). In stressful conditions, the reactive oxygen species (ROS) production increases in plants which cause significant damage. To reduce this ROS, plants have inbuilt antioxidants that can detoxify ROS and protect cells of plants. The present study aimed to investigate the effect of Micrococcus luteus on the induction of defense enzymes in the presence and absence of Fusarium in chickpea. Talc-based bio-formulation of marine M. luteus was employed under pot trials to scrutinize mechanism of induced resistance against Fusarium by the improvement of defense enzymes like SOD, POX as well as accumulation of L-proline, total phenolic and pigments like chlorophyll and carotenoids. Pot trials were done using four different conditions- T1 (control), T2 (M. luteus treated), T3 (FOC treated), and T4 (M. luteus + FOC treated). Defense enzymes were studied and a maximum increase in M. luteus treated plants as compared to control and pathogen treated plants were noted. The chlorophyll and carotenoid content were improved in M. luteus treated plants to pathogen treated plants. This study indicated that M. luteus helps the plant to protect itself from free radicals as it showed significant induction of enhanced plant defense response against soil-borne pathogen to protect chickpea plant.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79365130","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 : 2020-12-01DOI: 10.15414/jmbfs.2020.10.3.413-417
A. Nkanang, S. Antai, A. Asitok
Crude oil toxicity possess a major threat to the aquatic ecosystem in the Niger Delta. This study investigated the inherent tolerability potential of hydrocarbon degrading strain of Citrobacter amalonaticus - Y2ESWS1 to crude oil toxicity. Sediment samples were obtained from selected locations and subjected to bacteriological analysis using standard methods. Bacterial identification result revealed taxonomic group of hydrocarbon utilizing bacteria species including Citrobacter amalonaticus strain Y2ESWS1. Toxicity testing revealed that the toxicant concentration and exposure time were key variables that mediated toxicity. A second-order polynomial regression model revealed significant (P<0.05, 0.01; R2=0.9852) relationship between exposure time and bacterial growth at 20% crude oil. Citrobacter amalonaticus strain - Y2ESWS1 was tolerant to crude oil toxicant concentrations as was evidenced in its prolonged acclimation periods. In this study the toxicity of pollutants to bacteria cultures (Citrobacter amalonaticus strain Y2ESW1,) was highly dependent on the concentration of the toxicants. The bacterial proliferation was hindered by 20% toxicant. It is a pointer to its poor activity when exposed to hydrocarbon however it can be used in a consortium with other microbes including potent degraders to achieve enhanced degradation of contaminated site.
{"title":"CRUDE OIL TOXICITY TOLERANCE OF HYDROCARBONOCLASTIC STRAIN OF CITROBACTER AMALONATICUS -Y2ESW1 ISOLATED FROM ESTUARINE SEDIMENT IN THE NIGER DELTA OF NIGERIA","authors":"A. Nkanang, S. Antai, A. Asitok","doi":"10.15414/jmbfs.2020.10.3.413-417","DOIUrl":"https://doi.org/10.15414/jmbfs.2020.10.3.413-417","url":null,"abstract":"Crude oil toxicity possess a major threat to the aquatic ecosystem in the Niger Delta. This study investigated the inherent tolerability potential of hydrocarbon degrading strain of Citrobacter amalonaticus - Y2ESWS1 to crude oil toxicity. Sediment samples were obtained from selected locations and subjected to bacteriological analysis using standard methods. Bacterial identification result revealed taxonomic group of hydrocarbon utilizing bacteria species including Citrobacter amalonaticus strain Y2ESWS1. Toxicity testing revealed that the toxicant concentration and exposure time were key variables that mediated toxicity. A second-order polynomial regression model revealed significant (P<0.05, 0.01; R2=0.9852) relationship between exposure time and bacterial growth at 20% crude oil. Citrobacter amalonaticus strain - Y2ESWS1 was tolerant to crude oil toxicant concentrations as was evidenced in its prolonged acclimation periods. In this study the toxicity of pollutants to bacteria cultures (Citrobacter amalonaticus strain Y2ESW1,) was highly dependent on the concentration of the toxicants. The bacterial proliferation was hindered by 20% toxicant. It is a pointer to its poor activity when exposed to hydrocarbon however it can be used in a consortium with other microbes including potent degraders to achieve enhanced degradation of contaminated site.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76458085","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 : 2020-12-01DOI: 10.15414/jmbfs.2020.10.3.350-353
M. Ragavan, N. Das
Probiotic yeast strains viz. Yarrowia lipolytica VIT-MN01, Kluyveromyces lactis VIT-MN02, Lipomyces starkeyi VIT-MN03, Saccharomycopsis fibuligera VIT-MN04 and Brettanomyces custersianus VIT-MN05 were investigated as producer of killer toxin. Among the five yeasts, three strains showed more killer toxin production. The maximum killer activity (12 aU/mg) against sensitive strain Saccharomyces cerevisiae was obtained at pH-3 with 0.5% NaCl at 25°C by using response surface methodology. The purified killer toxin K2 and K3 showed the highest killer activity against foodborne pathogens viz. Bacillus cereus, E. coli, Pseudomonas spp., Klebsiella spp. and Candida tropicalis. The purity of the killer toxin was confirmed by HPLC analysis. The molecular mass of killer toxin was 22 kDa (K2), 18 kDa (K3) and 14 kDa (K4). The results of the present study suggest that killer toxins produced by probiotic yeast strains can be used as an antimicrobial agent to control the microbial contamination in the food industry.
{"title":"PRODUCTION AND PURIFICATION OF KILLER TOXIN FROM PROBIOTIC YEASTS AND ITS EFFECT ON FOODBORNE PATHOGENS","authors":"M. Ragavan, N. Das","doi":"10.15414/jmbfs.2020.10.3.350-353","DOIUrl":"https://doi.org/10.15414/jmbfs.2020.10.3.350-353","url":null,"abstract":"Probiotic yeast strains viz. Yarrowia lipolytica VIT-MN01, Kluyveromyces lactis VIT-MN02, Lipomyces starkeyi VIT-MN03, Saccharomycopsis fibuligera VIT-MN04 and Brettanomyces custersianus VIT-MN05 were investigated as producer of killer toxin. Among the five yeasts, three strains showed more killer toxin production. The maximum killer activity (12 aU/mg) against sensitive strain Saccharomyces cerevisiae was obtained at pH-3 with 0.5% NaCl at 25°C by using response surface methodology. The purified killer toxin K2 and K3 showed the highest killer activity against foodborne pathogens viz. Bacillus cereus, E. coli, Pseudomonas spp., Klebsiella spp. and Candida tropicalis. The purity of the killer toxin was confirmed by HPLC analysis. The molecular mass of killer toxin was 22 kDa (K2), 18 kDa (K3) and 14 kDa (K4). The results of the present study suggest that killer toxins produced by probiotic yeast strains can be used as an antimicrobial agent to control the microbial contamination in the food industry.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85373129","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 : 2020-12-01DOI: 10.15414/jmbfs.2020.10.3.500-504
Veronika Juřicová, E. Ivanišová, J. Árvay, Lucia Godočíková, M. Kačániová
The aim of this study was to determine technological (fat content, acid number, peroxide value, oxidation stability, fatty acid profiles), antioxidant (DPPH method), antimicrobial activity (antibacterial and antifungal) and sensory profiles of 4 kinds of Slovak grape seed oils (commercial, oil from white grape variety, oil from blue grape variety and oil made from grape after alcoholic fermentation). The fat content ranged from 95.86 % (blue grape variety oil) to 98.23 % (commercial oil). The values of acid number ranged from 0.15 mg KOH. g-1 (blue grape variety oil) to 0.90 mg KOH. g-1 (commercial oil) and of peroxide number from 2.75 mmol O2. kg-1 (blue grape variety oil) to 8.91 mmol O2. kg-1 (commercial oil). Values of antioxidant activity (DPPH method) ranged from 47.61 mg TEAC. l-1 (commercial oil) to 75.30 mg TEAC. l-1 (blue grape variety oil) and oxidation stability from 2.75 h (commercial oil) to 8.91 h (blue grape variety oil). The predominant acid in all samples was essential omega-6 fatty acid linoleic acid, which can decrease the cholesterol levels and it is necessary for the activity of cell membranes. Its content differed from 69.43± 0.00 % in commercial oil to 72.75± 0.04 % in blue grape variety oil. Grape oils inhibited microscopic fungi (Candida albicans), gramnegative G- (Yersinia enterocolitica, Salmonella enterica subs. enterica) and grampositive G+ (Bacillus cereus, Staphylococcus aureus subs. aureus) bacteria. Sensory analysis of tested oils was evaluated good, with the best results in commercial oil, especially consistency and overall appearance. The results of this work characterize and accentuate the qualities of edible grape oils, as a nutritionally valuable food for the nutrition of the human organism.
{"title":"TECHNOLOGICAL, ANTIOXIDANT, ANTIMICROBIAL AND SENSORY PROFILES OF SELECTED KINDS OF GRAPE OILS","authors":"Veronika Juřicová, E. Ivanišová, J. Árvay, Lucia Godočíková, M. Kačániová","doi":"10.15414/jmbfs.2020.10.3.500-504","DOIUrl":"https://doi.org/10.15414/jmbfs.2020.10.3.500-504","url":null,"abstract":"The aim of this study was to determine technological (fat content, acid number, peroxide value, oxidation stability, fatty acid profiles), antioxidant (DPPH method), antimicrobial activity (antibacterial and antifungal) and sensory profiles of 4 kinds of Slovak grape seed oils (commercial, oil from white grape variety, oil from blue grape variety and oil made from grape after alcoholic fermentation). The fat content ranged from 95.86 % (blue grape variety oil) to 98.23 % (commercial oil). The values of acid number ranged from 0.15 mg KOH. g-1 (blue grape variety oil) to 0.90 mg KOH. g-1 (commercial oil) and of peroxide number from 2.75 mmol O2. kg-1 (blue grape variety oil) to 8.91 mmol O2. kg-1 (commercial oil). Values of antioxidant activity (DPPH method) ranged from 47.61 mg TEAC. l-1 (commercial oil) to 75.30 mg TEAC. l-1 (blue grape variety oil) and oxidation stability from 2.75 h (commercial oil) to 8.91 h (blue grape variety oil). The predominant acid in all samples was essential omega-6 fatty acid linoleic acid, which can decrease the cholesterol levels and it is necessary for the activity of cell membranes. Its content differed from 69.43± 0.00 % in commercial oil to 72.75± 0.04 % in blue grape variety oil. Grape oils inhibited microscopic fungi (Candida albicans), gramnegative G- (Yersinia enterocolitica, Salmonella enterica subs. enterica) and grampositive G+ (Bacillus cereus, Staphylococcus aureus subs. aureus) bacteria. Sensory analysis of tested oils was evaluated good, with the best results in commercial oil, especially consistency and overall appearance. The results of this work characterize and accentuate the qualities of edible grape oils, as a nutritionally valuable food for the nutrition of the human organism.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81516581","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 : 2020-12-01DOI: 10.15414/jmbfs.2020.10.3.381-384
M. Tejerina, M. Cabana, C. A. Sánchez, M. R. Benítez-Ahrendts
Honey and pollen are considered functional foods, due to their multiple properties since they have a great diversity of active principles according to their botanical origin. The aim of this work was to analyze the antimicrobial effect of pollens and honeys from different origins of Argentina against the antibiotic resistant Shigella flexneri, enteropathogenic Escherichia coli and Salmonella typhi. Honey samples showed a significant effect over the inhibition of them, being higher in Salmonella. Pollen inhibited Shigella and Salmonella and showed no effect on Escherichia. The concentration of total phenols was higher in pollen than in honey. The highest value observed in honey was 7.48 mg/L in a sample from Entre Rios, and it was 8.66 mg/L in pollen from Neuquen.
{"title":"ANTIBACTERIAL EFFECT OF ARGENTINIAN POLLENS AND HONEYS","authors":"M. Tejerina, M. Cabana, C. A. Sánchez, M. R. Benítez-Ahrendts","doi":"10.15414/jmbfs.2020.10.3.381-384","DOIUrl":"https://doi.org/10.15414/jmbfs.2020.10.3.381-384","url":null,"abstract":"Honey and pollen are considered functional foods, due to their multiple properties since they have a great diversity of active principles according to their botanical origin. The aim of this work was to analyze the antimicrobial effect of pollens and honeys from different origins of Argentina against the antibiotic resistant Shigella flexneri, enteropathogenic Escherichia coli and Salmonella typhi. Honey samples showed a significant effect over the inhibition of them, being higher in Salmonella. Pollen inhibited Shigella and Salmonella and showed no effect on Escherichia. The concentration of total phenols was higher in pollen than in honey. The highest value observed in honey was 7.48 mg/L in a sample from Entre Rios, and it was 8.66 mg/L in pollen from Neuquen.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79429358","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 : 2020-12-01DOI: 10.15414/jmbfs.2020.10.3.490-492
Duong Duc Hoang Sinh, Nguyen Hoang Tue, T. Thi, Le Dang Thi Thanh, N. D. Huy, N. Loc
Biphenyl 2,3-dioxygenase (BphA) is an enzyme that participates in initiation step of the pathway of biphenyl degradation in bacteria. Biphenyl is an aromatic hydrocarbon including two benzene rings that causes a serious environmental pollution. This report presents the preliminary results on the cloning and expression of BphA gene of B. cepacia strains DF2 and DF4 which were isolated from dioxin contaminated soil in Vietnam. The coding DNA sequences of BphA genes are 897 bp long and 99% identical. Recombinant BphA enzyme (33 kDa) has strongly expressed in E. coli M15 after induction of 0.5 mM IPTG for 4 h at 37oC.
联苯2,3-双加氧酶(Biphenyl 2,3-dioxygenase, BphA)是一种在细菌体内参与联苯降解途径起始步骤的酶。联苯是一种含有两个苯环的芳香烃，对环境造成严重污染。本文报道了从越南二恶英污染土壤中分离的洋葱芽孢杆菌DF2和DF4菌株BphA基因的克隆和表达的初步结果。BphA基因的编码DNA序列长度为897 bp，同源性为99%。重组BphA酶(33 kDa)经0.5 mM IPTG在37℃下诱导4 h后，在大肠杆菌M15中得到了强表达。
{"title":"HETEROLOGOUS EXPRESSION OF A GENE ENCODING BIPHENYL 2,3-DIOXYGENASE FROM BURKHOLDERIA CEPACIA IN ESCHERICHIA COLI","authors":"Duong Duc Hoang Sinh, Nguyen Hoang Tue, T. Thi, Le Dang Thi Thanh, N. D. Huy, N. Loc","doi":"10.15414/jmbfs.2020.10.3.490-492","DOIUrl":"https://doi.org/10.15414/jmbfs.2020.10.3.490-492","url":null,"abstract":"Biphenyl 2,3-dioxygenase (BphA) is an enzyme that participates in initiation step of the pathway of biphenyl degradation in bacteria. Biphenyl is an aromatic hydrocarbon including two benzene rings that causes a serious environmental pollution. This report presents the preliminary results on the cloning and expression of BphA gene of B. cepacia strains DF2 and DF4 which were isolated from dioxin contaminated soil in Vietnam. The coding DNA sequences of BphA genes are 897 bp long and 99% identical. Recombinant BphA enzyme (33 kDa) has strongly expressed in E. coli M15 after induction of 0.5 mM IPTG for 4 h at 37oC.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74978389","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 : 2020-12-01DOI: 10.15414/jmbfs.2020.10.3.329-334
Md. jahangir Alam, S. Akter, Shohana Afroze, M. Islam, Emdadul Haque Sayeem
An experimental study was designed to formulate ready to eat cookies by incorporating banana and banana peel flour which is normally unused in Bangladesh but contains excellent amount of nutrients especially dietary fiber, essential vitamins and minerals. Cookies were prepared by replacing 5 % (sample-1), 10 % (sample-2) and 15% (sample-3) of wheat flour with banana and banana peel flour. The proximate analysis and sensory parameters of those cookies were compared with control cookies where no banana and banana peel flour were added and designated as normal cookies (0% substitution). Functional properties were also evaluated and a significant difference found (P<0.05) in WHC, OHC, swelling capacity, emulsion activity, emulsion stability and flour dispersibility in banana peel flour when compared to wheat flour. On proximate analysis of cookies, significant variation (P<0.05) was also observed in protein, ash, fiber and carbohydrate content of banana and banana peel flour cookies in a comparison to normal cookies. The increasing the substitution of banana and banana peel flour in cookies increased the ash and crude fiber content remarkably. About 15% substitution of banana and banana peel flour in cookies increased 93.25% crude ash (mineral) and 197.56% crude fiber than normal cookies. Energy values of the cookies were also evaluated and ranged between 480 Kcal and 513 Kcal per 100 g, with sample-3 cookies having the lowest value. In conclusion, the addition of both banana and banana peel flour in cookies by replacing 10% wheat flour were more acceptable with all quality characteristics.
{"title":"DEVELOPMENT OF FIBER AND MINERAL ENRICHED COOKIES BY UTILIZATION OF BANANA AND BANANA PEEL FLOUR","authors":"Md. jahangir Alam, S. Akter, Shohana Afroze, M. Islam, Emdadul Haque Sayeem","doi":"10.15414/jmbfs.2020.10.3.329-334","DOIUrl":"https://doi.org/10.15414/jmbfs.2020.10.3.329-334","url":null,"abstract":"An experimental study was designed to formulate ready to eat cookies by incorporating banana and banana peel flour which is normally unused in Bangladesh but contains excellent amount of nutrients especially dietary fiber, essential vitamins and minerals. Cookies were prepared by replacing 5 % (sample-1), 10 % (sample-2) and 15% (sample-3) of wheat flour with banana and banana peel flour. The proximate analysis and sensory parameters of those cookies were compared with control cookies where no banana and banana peel flour were added and designated as normal cookies (0% substitution). Functional properties were also evaluated and a significant difference found (P<0.05) in WHC, OHC, swelling capacity, emulsion activity, emulsion stability and flour dispersibility in banana peel flour when compared to wheat flour. On proximate analysis of cookies, significant variation (P<0.05) was also observed in protein, ash, fiber and carbohydrate content of banana and banana peel flour cookies in a comparison to normal cookies. The increasing the substitution of banana and banana peel flour in cookies increased the ash and crude fiber content remarkably. About 15% substitution of banana and banana peel flour in cookies increased 93.25% crude ash (mineral) and 197.56% crude fiber than normal cookies. Energy values of the cookies were also evaluated and ranged between 480 Kcal and 513 Kcal per 100 g, with sample-3 cookies having the lowest value. In conclusion, the addition of both banana and banana peel flour in cookies by replacing 10% wheat flour were more acceptable with all quality characteristics.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80511086","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 : 2020-12-01DOI: 10.15414/jmbfs.2020.10.3.344-349
T. Akter, Asif Shahriar, T. Rahman, Md. Rayhan Mahmud, Mahenaj Alo, T. Emran
Table grape act as a popular and mouthwatering fruit supplement over the world. Unhygienic handling of these fruits can possess a diverse threat to public health safety. Moreover, the fruit juice can serve as a nutrient for bacterial growth as well if kept in an unsanitary condition. For this purpose, five imported grape samples (Red Globe, Perlette, Calmeria, Princess and Summer Royal) were tested to assess the presence of pathogenic bacteria and drug-resistant pattern of the isolates. The total bacterial count (TBC) and total fungal count (TFC) showed the presence large amount of bacterial (ranged from 4.4 x 104 to 8.1 x 107) and fungal population on the grapes samples, especially on the skin part of the fruits. Several pathogenic isolates, Escherichia coli, Staphylococcus spp., and Pseudomonas spp. were isolated from tested grape samples. However, the presence of Salmonella spp., Shigella spp., Vibrio spp. and Klebsiella spp. were not found from any of the samples. The concerning part of the present study was drug-resistant bacterial strains isolated from supplied Fresh Summer Royal Grape. The most of the isolated bacterial spp. were resistant to all most all of the commonly used antibiotics such as ampicillin (10 µg), trimethoprim/sulfamethoxazole (25 µg), tetracycline (30 µg), ceftriaxone (30 µg), imipenem (10 µg), chloramphenicol (30 µg), azithromycin (15 µg), novobiocin (30 µg), vancomycin (30 µg), penicillin G (10 µg), ciprofloxacin (5 µg), neomycin (30 µg), levofloxacin (5 µg), kanamycin (30 µg) and cefiximycin (5 µg). No grape samples showed any kind of antimicrobial activity against both pathogenic and non-pathogenic bacteria. The survival pattern of inoculated bacterial samples in the grape sample showed a slight decrease in growth in the course of time.
{"title":"SURVIVAL ASSESSMENT OF PATHOGENIC BACTERIA WITH ANTIBIOTIC RESISTANCE TRAITS FROM FRESH SUMMER ROYAL GRAPE: IN VITRO MICROBIAL CHALLENGE TEST","authors":"T. Akter, Asif Shahriar, T. Rahman, Md. Rayhan Mahmud, Mahenaj Alo, T. Emran","doi":"10.15414/jmbfs.2020.10.3.344-349","DOIUrl":"https://doi.org/10.15414/jmbfs.2020.10.3.344-349","url":null,"abstract":"Table grape act as a popular and mouthwatering fruit supplement over the world. Unhygienic handling of these fruits can possess a diverse threat to public health safety. Moreover, the fruit juice can serve as a nutrient for bacterial growth as well if kept in an unsanitary condition. For this purpose, five imported grape samples (Red Globe, Perlette, Calmeria, Princess and Summer Royal) were tested to assess the presence of pathogenic bacteria and drug-resistant pattern of the isolates. The total bacterial count (TBC) and total fungal count (TFC) showed the presence large amount of bacterial (ranged from 4.4 x 104 to 8.1 x 107) and fungal population on the grapes samples, especially on the skin part of the fruits. Several pathogenic isolates, Escherichia coli, Staphylococcus spp., and Pseudomonas spp. were isolated from tested grape samples. However, the presence of Salmonella spp., Shigella spp., Vibrio spp. and Klebsiella spp. were not found from any of the samples. The concerning part of the present study was drug-resistant bacterial strains isolated from supplied Fresh Summer Royal Grape. The most of the isolated bacterial spp. were resistant to all most all of the commonly used antibiotics such as ampicillin (10 µg), trimethoprim/sulfamethoxazole (25 µg), tetracycline (30 µg), ceftriaxone (30 µg), imipenem (10 µg), chloramphenicol (30 µg), azithromycin (15 µg), novobiocin (30 µg), vancomycin (30 µg), penicillin G (10 µg), ciprofloxacin (5 µg), neomycin (30 µg), levofloxacin (5 µg), kanamycin (30 µg) and cefiximycin (5 µg). No grape samples showed any kind of antimicrobial activity against both pathogenic and non-pathogenic bacteria. The survival pattern of inoculated bacterial samples in the grape sample showed a slight decrease in growth in the course of time.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90056902","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 : 2020-12-01DOI: 10.15414/jmbfs.2020.10.3.335-343
E. Olumuyiwa, O. Amund, M. Ilori, S. Schmidt
Two bacterial strains designated as EO1 and EO2, were isolated by selective culture enrichment from Lagos lagoon water and mangrove soil samples. They were subsequently identified based on morphological and physiological characteristics as well as 16S rRNA gene sequence analysis as Klebsiella pneumoniae strain EO1 and Pantoea cypripedii strain EO2 with accession numbers KX355800 and KX355801. Microbial growth assessment was performed in triplicates under aerobic batch conditions. The two isolates were capable of utilizing tannic acid, gallic acid, glucose, succinate, benzoic acid, and protocatechuic acid as sole carbon sources. Growth experiments along with enzymatic studies indicated that the organisms hydrolyzed tannic acid through gallic acid and pyrogallol as metabolic intermediates. The organisms have potential for the elimination of polyphenolic pollutants such as gallotannins associated with wood residues in Nigerian estuarine environments.
{"title":"UTILIZATION OF TANNIC ACID BY BACTERIA IN TROPICAL AQUATIC AND SOIL ENVIRONMENTS","authors":"E. Olumuyiwa, O. Amund, M. Ilori, S. Schmidt","doi":"10.15414/jmbfs.2020.10.3.335-343","DOIUrl":"https://doi.org/10.15414/jmbfs.2020.10.3.335-343","url":null,"abstract":"Two bacterial strains designated as EO1 and EO2, were isolated by selective culture enrichment from Lagos lagoon water and mangrove soil samples. They were subsequently identified based on morphological and physiological characteristics as well as 16S rRNA gene sequence analysis as Klebsiella pneumoniae strain EO1 and Pantoea cypripedii strain EO2 with accession numbers KX355800 and KX355801. Microbial growth assessment was performed in triplicates under aerobic batch conditions. The two isolates were capable of utilizing tannic acid, gallic acid, glucose, succinate, benzoic acid, and protocatechuic acid as sole carbon sources. Growth experiments along with enzymatic studies indicated that the organisms hydrolyzed tannic acid through gallic acid and pyrogallol as metabolic intermediates. The organisms have potential for the elimination of polyphenolic pollutants such as gallotannins associated with wood residues in Nigerian estuarine environments.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75534339","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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