Pub Date : 2024-02-08DOI: 10.9734/jamb/2024/v24i2790
Barbara Franceschini, M. Previdi
Aims: Ligurian pesto is one of the most popular condiments for pasta. For microbiological purposes, refrigerated pesto sauce is a great matter for concern, as it can be contaminated by microorganisms originating from both raw materials and manufacturing processes. Listeria monocytogenes is a potential microbiological hazards for this product. The regulatory approach (EU) No. 2073/2005, with subsequent amendments and integrations, takes into consideration the concentration of this pathogen in foods and its growing ability. This study is aimed to assess whether fresh pesto sauce can be included among the Ready-To-Eat (RTE) foods that do not support the growth of L. monocytogenes. Place and Duration of Study: Quality, Safety and Pre-Industrialization Area, Stazione Sperimentale delle Conserve Alimentari- SSICA, Parma, Italy. Study carried out between October 2021 and June 2023. Methodology: A screening on 48 different types of commercially available fresh pesto sauces was carried out, evaluating physiochemical parameters (pH and aw). For three different pesto sauces with physical-chemical characteristics suitable for L. monocytogenes growth, microbiological analyses were carried out on both non-inoculated and inoculated samples. The inoculum was made using a mixture of L. monocytogenes, to evaluate its behaviour during the pesto shelf-life. Results: A relevant presence of commercially available pesto sauces supporting the pathogen growth was found. The study highlighted the inability of the inoculated L. monocytogenes to grow in the tested pesto sauces at 7°C and 10°C during the labelled shelf-life (that varied from 9 to 33 days). Conclusion: The results obtained from the study can be helpful to the food companies producing pesto sauces, to predict the behaviour of the microorganism and to correctly classify the product, in accordance with the reference regulation (EU) No. 2073/2005 and its subsequent amendments.
{"title":"Behavior of Listeria monocytogenes during the Shelf-life of Fresh Refrigerated Pesto Sauce, According to Regulation (EU) 2073/2005 and Subsequent Amendments","authors":"Barbara Franceschini, M. Previdi","doi":"10.9734/jamb/2024/v24i2790","DOIUrl":"https://doi.org/10.9734/jamb/2024/v24i2790","url":null,"abstract":"Aims: Ligurian pesto is one of the most popular condiments for pasta. For microbiological purposes, refrigerated pesto sauce is a great matter for concern, as it can be contaminated by microorganisms originating from both raw materials and manufacturing processes. Listeria monocytogenes is a potential microbiological hazards for this product. The regulatory approach (EU) No. 2073/2005, with subsequent amendments and integrations, takes into consideration the concentration of this pathogen in foods and its growing ability. This study is aimed to assess whether fresh pesto sauce can be included among the Ready-To-Eat (RTE) foods that do not support the growth of L. monocytogenes. \u0000Place and Duration of Study: Quality, Safety and Pre-Industrialization Area, Stazione Sperimentale delle Conserve Alimentari- SSICA, Parma, Italy. Study carried out between October 2021 and June 2023. \u0000Methodology: A screening on 48 different types of commercially available fresh pesto sauces was carried out, evaluating physiochemical parameters (pH and aw). For three different pesto sauces with physical-chemical characteristics suitable for L. monocytogenes growth, microbiological analyses were carried out on both non-inoculated and inoculated samples. The inoculum was made using a mixture of L. monocytogenes, to evaluate its behaviour during the pesto shelf-life. \u0000Results: A relevant presence of commercially available pesto sauces supporting the pathogen growth was found. The study highlighted the inability of the inoculated L. monocytogenes to grow in the tested pesto sauces at 7°C and 10°C during the labelled shelf-life (that varied from 9 to 33 days). \u0000Conclusion: The results obtained from the study can be helpful to the food companies producing pesto sauces, to predict the behaviour of the microorganism and to correctly classify the product, in accordance with the reference regulation (EU) No. 2073/2005 and its subsequent amendments.","PeriodicalId":510775,"journal":{"name":"Journal of Advances in Microbiology","volume":"7 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139853197","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 : 2024-02-06DOI: 10.9734/jamb/2024/v24i1789
Bandana Saikia, Rashmi Rekha Saikia
Microbial fermentation; a natural process dating back over 7000 years BC, plays a pivotal role in beverage production. While Saccharomyces cerevisiae dominates the industry, recent research emphasizes the importance of co-culture with non-Saccharomyces yeasts for enhanced flavor and aroma. This review explores the cooperative interaction between Saccharomycopsis fibuligera and S. cerevisiae in alcoholic fermentation, shedding light on their enzymatic capabilities. S. fibuligera, an ascomycete with potent amylolytic activity, demonstrates the ability to efficiently convert starch into alcohol, contributing to improved fermentation stability. Co-culturing with S. cerevisiae unleashes a biochemical diversity that enhances the sensory attributes of beverages. Beyond flavor complexity, the co-culture strategy influences key compounds, including phenolic compounds and esters, elevating overall quality. The review delves into the biochemical intricacies of starch-based fermentation, emphasizing the potential of S. fibuligera in hydrolyzing starch into fermentable sugars. S. cerevisiae, a versatile and genetically diverse yeast, adapts to different environmental conditions crucial for successful fermentation. The co-culture approach not only accelerates fermentation but also combats contamination and reduces overall processing time.
微生物发酵是一个可追溯到公元前 7000 多年的自然过程，在饮料生产中发挥着举足轻重的作用。虽然酿酒酵母在行业中占主导地位，但最近的研究强调了与非酿酒酵母共同培养以增强风味和香气的重要性。本综述探讨了纤维酵母和酿酒酵母在酒精发酵过程中的相互作用，揭示了它们的酶解能力。S. fibuligera 是一种具有强大淀粉溶解活性的子囊菌，能有效地将淀粉转化为酒精，从而提高发酵的稳定性。与 S. cerevisiae 共同培养可释放生化多样性，从而提高饮料的感官属性。除了风味的复杂性，共培养策略还能影响关键化合物，包括酚类化合物和酯类，从而提高整体质量。这篇综述深入探讨了基于淀粉的发酵的复杂生化过程，强调了 S. fibuligera 在将淀粉水解为可发酵糖类方面的潜力。S. cerevisiae 是一种用途广泛、基因多样的酵母菌，能适应对成功发酵至关重要的不同环境条件。共培养方法不仅能加快发酵速度，还能防止污染并缩短整体加工时间。
{"title":"Enhancing Beverage Fermentation through Synergy of Saccharomycopsis fibuligera and Saccharomyces cerevisiae: A Mini-Review","authors":"Bandana Saikia, Rashmi Rekha Saikia","doi":"10.9734/jamb/2024/v24i1789","DOIUrl":"https://doi.org/10.9734/jamb/2024/v24i1789","url":null,"abstract":"Microbial fermentation; a natural process dating back over 7000 years BC, plays a pivotal role in beverage production. While Saccharomyces cerevisiae dominates the industry, recent research emphasizes the importance of co-culture with non-Saccharomyces yeasts for enhanced flavor and aroma. This review explores the cooperative interaction between Saccharomycopsis fibuligera and S. cerevisiae in alcoholic fermentation, shedding light on their enzymatic capabilities. S. fibuligera, an ascomycete with potent amylolytic activity, demonstrates the ability to efficiently convert starch into alcohol, contributing to improved fermentation stability. Co-culturing with S. cerevisiae unleashes a biochemical diversity that enhances the sensory attributes of beverages. Beyond flavor complexity, the co-culture strategy influences key compounds, including phenolic compounds and esters, elevating overall quality. The review delves into the biochemical intricacies of starch-based fermentation, emphasizing the potential of S. fibuligera in hydrolyzing starch into fermentable sugars. S. cerevisiae, a versatile and genetically diverse yeast, adapts to different environmental conditions crucial for successful fermentation. The co-culture approach not only accelerates fermentation but also combats contamination and reduces overall processing time.","PeriodicalId":510775,"journal":{"name":"Journal of Advances in Microbiology","volume":"42 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139861477","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 : 2024-02-06DOI: 10.9734/jamb/2024/v24i1789
Bandana Saikia, Rashmi Rekha Saikia
Microbial fermentation; a natural process dating back over 7000 years BC, plays a pivotal role in beverage production. While Saccharomyces cerevisiae dominates the industry, recent research emphasizes the importance of co-culture with non-Saccharomyces yeasts for enhanced flavor and aroma. This review explores the cooperative interaction between Saccharomycopsis fibuligera and S. cerevisiae in alcoholic fermentation, shedding light on their enzymatic capabilities. S. fibuligera, an ascomycete with potent amylolytic activity, demonstrates the ability to efficiently convert starch into alcohol, contributing to improved fermentation stability. Co-culturing with S. cerevisiae unleashes a biochemical diversity that enhances the sensory attributes of beverages. Beyond flavor complexity, the co-culture strategy influences key compounds, including phenolic compounds and esters, elevating overall quality. The review delves into the biochemical intricacies of starch-based fermentation, emphasizing the potential of S. fibuligera in hydrolyzing starch into fermentable sugars. S. cerevisiae, a versatile and genetically diverse yeast, adapts to different environmental conditions crucial for successful fermentation. The co-culture approach not only accelerates fermentation but also combats contamination and reduces overall processing time.
微生物发酵是一个可追溯到公元前 7000 多年的自然过程，在饮料生产中发挥着举足轻重的作用。虽然酿酒酵母在行业中占主导地位，但最近的研究强调了与非酿酒酵母共同培养以增强风味和香气的重要性。本综述探讨了纤维酵母和酿酒酵母在酒精发酵过程中的相互作用，揭示了它们的酶解能力。S. fibuligera 是一种具有强大淀粉溶解活性的子囊菌，能有效地将淀粉转化为酒精，从而提高发酵的稳定性。与 S. cerevisiae 共同培养可释放生化多样性，从而提高饮料的感官属性。除了风味的复杂性，共培养策略还能影响关键化合物，包括酚类化合物和酯类，从而提高整体质量。这篇综述深入探讨了基于淀粉的发酵的复杂生化过程，强调了 S. fibuligera 在将淀粉水解为可发酵糖类方面的潜力。S. cerevisiae 是一种用途广泛、基因多样的酵母菌，能适应对成功发酵至关重要的不同环境条件。共培养方法不仅能加快发酵速度，还能防止污染并缩短整体加工时间。
{"title":"Enhancing Beverage Fermentation through Synergy of Saccharomycopsis fibuligera and Saccharomyces cerevisiae: A Mini-Review","authors":"Bandana Saikia, Rashmi Rekha Saikia","doi":"10.9734/jamb/2024/v24i1789","DOIUrl":"https://doi.org/10.9734/jamb/2024/v24i1789","url":null,"abstract":"Microbial fermentation; a natural process dating back over 7000 years BC, plays a pivotal role in beverage production. While Saccharomyces cerevisiae dominates the industry, recent research emphasizes the importance of co-culture with non-Saccharomyces yeasts for enhanced flavor and aroma. This review explores the cooperative interaction between Saccharomycopsis fibuligera and S. cerevisiae in alcoholic fermentation, shedding light on their enzymatic capabilities. S. fibuligera, an ascomycete with potent amylolytic activity, demonstrates the ability to efficiently convert starch into alcohol, contributing to improved fermentation stability. Co-culturing with S. cerevisiae unleashes a biochemical diversity that enhances the sensory attributes of beverages. Beyond flavor complexity, the co-culture strategy influences key compounds, including phenolic compounds and esters, elevating overall quality. The review delves into the biochemical intricacies of starch-based fermentation, emphasizing the potential of S. fibuligera in hydrolyzing starch into fermentable sugars. S. cerevisiae, a versatile and genetically diverse yeast, adapts to different environmental conditions crucial for successful fermentation. The co-culture approach not only accelerates fermentation but also combats contamination and reduces overall processing time.","PeriodicalId":510775,"journal":{"name":"Journal of Advances in Microbiology","volume":"75 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139801251","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 : 2024-01-30DOI: 10.9734/jamb/2024/v24i1787
Shaquana October, A. Ansari, S. Jaikishun, Ramwant Gupta
Bioactive compounds are found throughout the cherry fruit and these compounds give the fruits their antimicrobial properties. The objective of this study was to determine the mineral profile of M. emarginata for four maturity stages. The mineral potassium (K), phosphorus (P), and magnesium (Mg) content was evaluated by spectrophotometry. The highest amount of K was found in the half-green (HG) stage and the lowest in the full-ripe (FR). The highest concertation of P and Mg was found in the full-green (FG) stage and the lowest in the full-ripe. For P, there was an increase from the FG to the HG maturity stage, then the concentration declined until maturity, as it related to the concentration of Mg and K, there was a decline in the concentration as the fruit progressed maturity. Additionally, the antibacterial activity of the fruit extract was conducted on E. coli and S. aureus using the Kirby Bauer disc diffusion method at different concentrations of plant extracts. The ethanolic extracts (EE) (zone of inhibition 13.4 ± 1.9 to 21.8 ± 0.6) showed more antimicrobial activity than the aqueous extract (AE) with zones of inhibition diameters (mm) which ranged from 0 ± 0 to 18.2 ± 0.8. Both AE and EE were effective against S. aureus bacteria strain except the AE (crude) which had no zone of inhibition. All tested microorganisms were susceptible to the antibiotic ciprofloxacin. This study suggests that other types of solvents were used to investigate the antibacterial activities of the M. emarginata extract on a wider array of bacteria as the fruit demonstrated antimicrobial properties.
{"title":"Mineral Profiling and Antimicrobial Effects of the West Indian Cherry (Malpighia emarginata DC.) Fruit Extracts Against Selected Pathogenic Bacteria","authors":"Shaquana October, A. Ansari, S. Jaikishun, Ramwant Gupta","doi":"10.9734/jamb/2024/v24i1787","DOIUrl":"https://doi.org/10.9734/jamb/2024/v24i1787","url":null,"abstract":"Bioactive compounds are found throughout the cherry fruit and these compounds give the fruits their antimicrobial properties. The objective of this study was to determine the mineral profile of M. emarginata for four maturity stages. The mineral potassium (K), phosphorus (P), and magnesium (Mg) content was evaluated by spectrophotometry. The highest amount of K was found in the half-green (HG) stage and the lowest in the full-ripe (FR). The highest concertation of P and Mg was found in the full-green (FG) stage and the lowest in the full-ripe. For P, there was an increase from the FG to the HG maturity stage, then the concentration declined until maturity, as it related to the concentration of Mg and K, there was a decline in the concentration as the fruit progressed maturity. Additionally, the antibacterial activity of the fruit extract was conducted on E. coli and S. aureus using the Kirby Bauer disc diffusion method at different concentrations of plant extracts. The ethanolic extracts (EE) (zone of inhibition 13.4 ± 1.9 to 21.8 ± 0.6) showed more antimicrobial activity than the aqueous extract (AE) with zones of inhibition diameters (mm) which ranged from 0 ± 0 to 18.2 ± 0.8. Both AE and EE were effective against S. aureus bacteria strain except the AE (crude) which had no zone of inhibition. All tested microorganisms were susceptible to the antibiotic ciprofloxacin. This study suggests that other types of solvents were used to investigate the antibacterial activities of the M. emarginata extract on a wider array of bacteria as the fruit demonstrated antimicrobial properties.","PeriodicalId":510775,"journal":{"name":"Journal of Advances in Microbiology","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140483224","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 : 2024-01-02DOI: 10.9734/jamb/2024/v24i1780
Simone Pierrette Nguimbous, John Maingi Muthini, A. W. Wafula, Shem P M Mutuiri
Background: Globally, and particularly in less-developed countries, one of the principal factors associated with morbidity and mortality is infectious diseases. Over the years, the abuse and misuse of pharmaceutical products have caused an increase in resistant microbes, and consequently, today, the rate of infectious disease cases continues to increase to dangerously high levels as most medications have lost their efficacy. This indicates that there’s a need for new effective medications and calls for active research in drug discovery to curb this dangerous trend. Results: Obtained data demonstrated the presence of different bioactive compounds in the tested plant extracts such as glycosides, alkaloids, tannins, terpenoids, saponins, and phenols. Using the Kirby-Bauer disc diffusion method, P. africana methanol and ethyl acetate extracts showed significantly bigger inhibition zones compared to the rest against S. aureus (excluding controls). None of the tested extracts, however, were able to inhibit C. albicans and E. coli. The P. africana methanolic extract and the A. gummifera hexane, ethyl acetate, and methanolic extracts all inhibited the growth of S. aureus at the same minimum concentration of 31.25 mg/ml. The methanolic extract of C. molle exhibited the least activity against S. aureus, with an MIC of 250 mg/ml and mean zones of inhibition of 9.33±0.33 mm. Conclusions: This study revealed the presence of various phytoconstituents in crude extracts of the selected medicinal plants, but also highlighted the resistance of E. coli and C. albicans to these phytochemicals. The P. africana methanolic extract showed strongest inhibitory effect against S. aureus compared to the other plant extracts. The highest susceptibility was demonstrated by S. aureus, while E. coli and C. albicans were resistant to all the extracts. These findings support the usage of A. gummifera, P. africana, and C. molle in folk medicine against infections caused by S. aureus and highlight them as potential sources of phytonutrients for the development of new drugs.
背景：在全球范围内，特别是在欠发达国家，传染病是导致发病和死亡的主要因素之一。多年来，药品的滥用和误用造成了耐药性微生物的增加，因此，由于大多数药物已失去疗效，如今传染病的发病率继续上升，达到危险的高水平。这表明需要新的有效药物，并呼吁积极开展药物发现研究，以遏制这一危险趋势。研究结果获得的数据表明，在测试的植物提取物中存在不同的生物活性化合物，如苷、生物碱、单宁、萜类、皂苷和酚类。采用柯比鲍尔碟片扩散法，非洲豹甲醇和乙酸乙酯提取物对金黄色葡萄球菌（不包括对照组）的抑制区明显大于其他提取物。然而，所有测试提取物都不能抑制白僵菌和大肠杆菌。P. africana 的甲醇提取物和 A. gummifera 的己烷、乙酸乙酯和甲醇提取物在相同的最低浓度（31.25 毫克/毫升）下都能抑制金黄色葡萄球菌的生长。C. molle 的甲醇提取物对金黄色葡萄球菌的活性最低，其 MIC 为 250 mg/ml，平均抑制区为 9.33±0.33 mm。结论这项研究揭示了所选药用植物的粗提取物中存在各种植物成分，但也强调了大肠杆菌和白喉杆菌对这些植物化学物质的耐药性。与其他植物提取物相比，非洲鼠尾草甲醇提取物对金黄色葡萄球菌的抑制作用最强。金黄色葡萄球菌的敏感性最高，而大肠杆菌和白僵菌对所有提取物都有抵抗力。这些发现支持了 A.gummifera、P. africana 和 C. molle 在民间医药中对金黄色葡萄球菌引起的感染的使用，并强调它们是开发新药的潜在植物营养素来源。
{"title":"Phytonutrient Screening and In vitro Antibacterial and Antifungal Properties of Polar and Nonpolar Extracts of Albizia gummifera, Prunus africana, and Combretum molle from Mount Elgon Region, Kenya","authors":"Simone Pierrette Nguimbous, John Maingi Muthini, A. W. Wafula, Shem P M Mutuiri","doi":"10.9734/jamb/2024/v24i1780","DOIUrl":"https://doi.org/10.9734/jamb/2024/v24i1780","url":null,"abstract":"Background: Globally, and particularly in less-developed countries, one of the principal factors associated with morbidity and mortality is infectious diseases. Over the years, the abuse and misuse of pharmaceutical products have caused an increase in resistant microbes, and consequently, today, the rate of infectious disease cases continues to increase to dangerously high levels as most medications have lost their efficacy. This indicates that there’s a need for new effective medications and calls for active research in drug discovery to curb this dangerous trend. \u0000Results: Obtained data demonstrated the presence of different bioactive compounds in the tested plant extracts such as glycosides, alkaloids, tannins, terpenoids, saponins, and phenols. Using the Kirby-Bauer disc diffusion method, P. africana methanol and ethyl acetate extracts showed significantly bigger inhibition zones compared to the rest against S. aureus (excluding controls). None of the tested extracts, however, were able to inhibit C. albicans and E. coli. The P. africana methanolic extract and the A. gummifera hexane, ethyl acetate, and methanolic extracts all inhibited the growth of S. aureus at the same minimum concentration of 31.25 mg/ml. The methanolic extract of C. molle exhibited the least activity against S. aureus, with an MIC of 250 mg/ml and mean zones of inhibition of 9.33±0.33 mm. \u0000Conclusions: This study revealed the presence of various phytoconstituents in crude extracts of the selected medicinal plants, but also highlighted the resistance of E. coli and C. albicans to these phytochemicals. The P. africana methanolic extract showed strongest inhibitory effect against S. aureus compared to the other plant extracts. The highest susceptibility was demonstrated by S. aureus, while E. coli and C. albicans were resistant to all the extracts. These findings support the usage of A. gummifera, P. africana, and C. molle in folk medicine against infections caused by S. aureus and highlight them as potential sources of phytonutrients for the development of new drugs.","PeriodicalId":510775,"journal":{"name":"Journal of Advances in Microbiology","volume":"101 47","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139391447","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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