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This study compares the chemical composition, antioxidant capacity, and antibacterial properties of lavender essential oils extracted using microwave-assisted extraction (MAE) and supercritical CO2 extraction (SCDE). Gas chromatography–mass spectrometry analysis revealed that the MAE oil contained higher levels of linalyl acetate (36.19%) and linalool (28.29%) compared with the SCDE oil, which had values of 28.72% and 27.48%, respectively. The MAE oil also showed superior antioxidant activity, with DPPH IC50 values of 72.99 mg/mL and FRAP values of 1.31 mM Fe2+/g, compared with 80.84 mg/mL and 1.14 mM Fe2+/g for the SCDE oil. Antibacterial tests indicated that the MAE oil exhibited lower MIC values, demonstrating twice the antibacterial activity against Bacillus cereus NRRL B3711, Bacillus subtilis PY79, and Enterococcus faecalis ATCC 29212 compared with the SCDE oil. These results highlight the superior bioactivity of MAE-extracted lavender oil, making MAE a preferred method for high-quality oil extraction from drought-affected lavender plants. [ABSTRACT FROM AUTHOR]

In this study, we evaluated the antimicrobial, antibiofilm and antioxidant properties, in addition to the chemical constituents of Satureja graeca L. ethyl acetate and n-butanol fractions using HPLC-DAD analysis, phenolic compound detection was established. Six in vitro assays (DPPH, ABTS, β-carotene, O2•-, CUPRAC, and Reducing power) were employed to assess the antioxidant capacities. In order to determine the minimum inhibitory concentrations (MIC) of both extracts against six bacterial strains and two fungi, the serial micro-dilution method was used. According to analysis, the extracts' main phenolic components were chlorogenic acid, rutin, ellagic acid, vanillin, and caffeic acid. Both fractions revealed high antioxidant capacities at different levels in all assays and they showed a strong antimicrobial activity against all tested strains as MIC came out to be 0.3-10 mg/ml. However, ethyl acetate fraction exerted important effect compared to that of n-butanol fraction on Enterococcus faecalis ATCC19433 (1.2 and 2.5 mg/mL), Candida albicans ATCC10239 (2.5 and 10 mg/mL) and Candida tropicalis RSKK 665 (2.5 and 5 mg/mL). Furthermore, ethyl acetate fraction showed a significant antibiofilm activity against C. tropicalis RSKK 665 (41.9%) and C. albicans ATCC 10239 (38.6%) at 2.5 mg/mL. These findings suggest that Satureja graeca L. can be used in food and may be a promising therapeutic agent for treating a wide range of disorders. [ABSTRACT FROM AUTHOR]

This study presents an innovative approach to enhancing the shelf life and maintaining the quality of sliced cooked ham through the application of a natural biopreservative derived from lactic fermentation. The biopreservative, at concentrations ranging from 1% to 3.5%, demonstrated substantial efficacy in microbial inhibition, keeping the microbial density low and relatively constant over time (p < 0.05). Remarkably, even at the lower concentration of 1%, the microbial growth rates were significantly reduced, with the treated samples showing notable stability over 24 days at both 7 °C and 25 °C. The microbial count in the treated with biopreservative group was significantly lower (3.19 log cfu/g) compared to the blank (4.59 log cfu/g) and control (5.01 log cfu/g) over 4 days at 7 °C. The shelf life of the ham was 24 days for the blank, 20 days for the control, and 101 days for the treated group at 7 °C. Moreover, colorimetric analysis revealed that the treated samples maintained better color stability, experiencing less variation in the hue angle and chroma, suggesting a protective effect against quality degradation over time. The successful application of the biopreservative aligns with the growing consumer demand for natural food additives and underscores the movement toward sustainable, health-conscious food preservation practices. The findings of this study indicate a promising avenue for the food industry to adopt environmentally friendly alternatives to synthetic additives, which could significantly influence future standards in food processing and preservation. [ABSTRACT FROM AUTHOR]

This study compares the chemical composition, antioxidant capacity, and antibacterial properties of lavender essential oils extracted using microwave-assisted extraction (MAE) and supercritical CO2 extraction (SCDE). Gas chromatography–mass spectrometry analysis revealed that the MAE oil contained higher levels of linalyl acetate (36.19%) and linalool (28.29%) compared with the SCDE oil, which had values of 28.72% and 27.48%, respectively. The MAE oil also showed superior antioxidant activity, with DPPH IC50 values of 72.99 mg/mL and FRAP values of 1.31 mM Fe2+/g, compared with 80.84 mg/mL and 1.14 mM Fe2+/g for the SCDE oil. Antibacterial tests indicated that the MAE oil exhibited lower MIC values, demonstrating twice the antibacterial activity against Bacillus cereus NRRL B3711, Bacillus subtilis PY79, and Enterococcus faecalis ATCC 29212 compared with the SCDE oil. These results highlight the superior bioactivity of MAE-extracted lavender oil, making MAE a preferred method for high-quality oil extraction from drought-affected lavender plants.

In the last decade, the urgent need to explore medicinal plants or drug development has increased enormously around the world to overcome numerous health problems. In the present investigation, HPLC indicated the existence of 18 phenolic and flavonoid compounds in the Cupressus sempervirens extract. Hesperetin represents the greatest concentration (25,579.57 µg/mL), while other compounds, such as pyro catechol, rutin, gallic acid, chlorogenic acid, naringenin, and quercetin, were recognized in concentrations of 2922.53 µg/mL, 1313.26 µg/mL, 1107.26 µg/mL, 389.09 µg/mL, 156.53 µg/mL, and 97.56 µg/mL, respectively. The well diffusion method documented the antibacterial/antifungal activity of C. sempervirens extract against E. faecalis, E. coli, C. albicans, S. typhi, S.aureus, and M. circinelloid with 35, 33, 32, 25, 23, and 21 mm inhibition zones, respectively, more than the standard antibiotic/antifungal agent. Low values ranging from 7.80 to 15.62 µg/mL of MIC and MBC were recorded for E. faecalis, E. coli, and C. albicans. From the 1- diphenyl-2-picryl hydrazyl (DPPH) assay, promising antioxidant activity was recorded for C. sempervirens extract with IC50 of an 8.97 µg/mL. Moreover, ferric reducing antioxidant power (FRAP) and total antioxidant capacity assays (TAC) confirmed the antioxidant activity of the extract, which was expressed as the ascorbic acid equivalent (AAE) of 366.9 ± 0.2 µg/mg and 102 ± 0.2 µg/mg of extracts, respectively. α-amylase and α-glucosidase inhibition % were determined to express the antidiabetic activity of the extract in vitro, with promising IC50 value (27.01 µg/mL) for α-amylase compared to that of acarbose (50.93 µg/mL), while IC50 value of the extract for α-glucosidase was 19.21µg/mL compared to that of acarbose 4.13 µg/mL. Prothrombin time (PT) and activated partial thromboplastin time (APTT) revealed the role of C. sempervirens extract as an anticoagulant agent if compared with the activity of heparin. Binding interactions of hesperetin and gallic acid were examined via the Molecular Operating Environment (MOE) Dock software against E. faecalis (PDB ID: 3CLQ), C. albicans (PDB ID: 7RJC), α-amylase (PDB ID: 4W93), and α-glucosidase (PDB ID: 3TOP). The obtained results shed light on how molecular modeling methods might inhibit the tested compounds, which have the potential to be useful in the treatment of target proteins. [ABSTRACT FROM AUTHOR]

This study presents an innovative approach to enhancing the shelf life and maintaining the quality of sliced cooked ham through the application of a natural biopreservative derived from lactic fermentation. The biopreservative, at concentrations ranging from 1% to 3.5%, demonstrated substantial efficacy in microbial inhibition, keeping the microbial density low and relatively constant over time (p < 0.05). Remarkably, even at the lower concentration of 1%, the microbial growth rates were significantly reduced, with the treated samples showing notable stability over 24 days at both 7 °C and 25 °C. The microbial count in the treated with biopreservative group was significantly lower (3.19 log cfu/g) compared to the blank (4.59 log cfu/g) and control (5.01 log cfu/g) over 4 days at 7 °C. The shelf life of the ham was 24 days for the blank, 20 days for the control, and 101 days for the treated group at 7 °C. Moreover, colorimetric analysis revealed that the treated samples maintained better color stability, experiencing less variation in the hue angle and chroma, suggesting a protective effect against quality degradation over time. The successful application of the biopreservative aligns with the growing consumer demand for natural food additives and underscores the movement toward sustainable, health-conscious food preservation practices. The findings of this study indicate a promising avenue for the food industry to adopt environmentally friendly alternatives to synthetic additives, which could significantly influence future standards in food processing and preservation.

Nanoparticles (NPs) play a significant role in protecting human and environmental health. Worldwide, research is focused on developing new pharmaceuticals and environmentally safe materials. The current research reports the phytosynthesis of NPs from iron oxide (Fe2O3) mediated through ethanolic extracts of Andrographis serpyllifolia leaf (ASL) and their antimicrobial (bacteria and fungi) and mosquito (Culex quinquefasciatus) larvicidal activity. ASL was treated with aqueous iron chloride solution to turn into synthesized Fe2O3-NPs. The biosynthesized ASL·Fe2O3-NPs were characterized with spectroscopic, electron microscopic and X-ray analyses. The synthesized ASL·Fe2O3-NPs were characteristically showed triclinic crystal shape in SEM. The purity of synthesized Fe2O3 nanoparticles was confirmed by FT-IR analysis. Out of twelve different selective pathogens (4 G+ve bacteria, 4 G-ve bacteria and 4 fungal species) tested with ASL·Fe2O3-NPs, a maximum of 20.3 mm inhibition zone against Staphylococcus aureus among G+ve bacteria and 19.1 mm inhibition zone against Pseudomonas aeruginosa among G-ve bacteria was observed; while it was 16.9 mm against fungi (Aspergillus niger) at a test concentration of 100 µL. The exposure of 4th instar larvae for 48 h to ASL·Fe2O3-NPs exhibited a significant LC50 value at 12.80 ppm. The study findings reveal that the Fe2O3‑NPs synthesized using A. serpyllifolia leaf extract could be a potential source for antibacterial, antifungal and mosquito larvicidal activities.

Throughout history, spices have been employed for their pharmaceutical attributes and as a culinary enhancement. The food industry widely employs artificial preservatives to retard the deterioration induced by microbial proliferation, enzymatic processes, and oxidative reactions. Nevertheless, the utilization of these synthetic preservatives in food products has given rise to significant apprehension among consumers, primarily stemming from the potential health risks that they pose. These risks encompass a spectrum of adverse effects, including but not limited to gastrointestinal disorders, the disruption of gut microbiota, allergic reactions, respiratory complications, and concerns regarding their carcinogenic properties. Consequently, consumers are displaying an increasing reluctance to purchase preserved food items that contain such additives. Spices, known for their antimicrobial value, are investigated for their potential as food preservatives. The review assesses 25 spice types for their inherent antimicrobial properties and their applicability in inhibiting various foodborne microorganisms and suggests further future investigations regarding their use as possible natural food preservatives that could offer safer, more sustainable methods for extending shelf life. Future research should delve deeper into the use of natural antimicrobials, such as spices, to not only replace synthetic preservatives but also optimize their application in food safety and shelf-life extension. Moreover, there is a need for continuous innovation in encapsulation technologies for antimicrobial agents. Developing cost-effective and efficient methods, along with scaling up production processes, will be crucial to competing with traditional antimicrobial options in terms of both efficacy and affordability. [ABSTRACT FROM AUTHOR]

Nanoparticles (NPs) play a significant role in protecting human and environmental health. Worldwide, research is focused on developing new pharmaceuticals and environmentally safe materials. The current research reports the phytosynthesis of NPs from iron oxide (Fe2O3) mediated through ethanolic extracts of Andrographis serpyllifolia leaf (ASL) and their antimicrobial (bacteria and fungi) and mosquito (Culex quinquefasciatus) larvicidal activity. ASL was treated with aqueous iron chloride solution to turn into synthesized Fe2O3-NPs. The biosynthesized ASL·Fe2O3-NPs were characterized with spectroscopic, electron microscopic and X-ray analyses. The synthesized ASL·Fe2O3-NPs were characteristically showed triclinic crystal shape in SEM. The purity of synthesized Fe2O3 nanoparticles was confirmed by FT-IR analysis. Out of twelve different selective pathogens (4 G+ve bacteria, 4 G-ve bacteria and 4 fungal species) tested with ASL·Fe2O3-NPs, a maximum of 20.3 mm inhibition zone against Staphylococcus aureus among G+ve bacteria and 19.1 mm inhibition zone against Pseudomonas aeruginosa among G-ve bacteria was observed; while it was 16.9 mm against fungi (Aspergillus niger) at a test concentration of 100 µL. The exposure of 4th instar larvae for 48 h to ASL·Fe2O3-NPs exhibited a significant LC50 value at 12.80 ppm. The study findings reveal that the Fe2O3-NPs synthesized using A. serpyllifolia leaf extract could be a potential source for antibacterial, antifungal and mosquito larvicidal activities. [ABSTRACT FROM AUTHOR]

This work evaluated the effects of condensable syngas impurities on the cell viability and product distribution of Butyribacterium methylotrophicum in syngas fermentation. The condensates were collected during the gasification of two technical lignins derived from wheat straw (WST) and softwood (SW) at different temperatures and in the presence or absence of catalysts. The cleanest syngas with 169 and 3020 ppmv of H2S and NH3, respectively, was obtained at 800 °C using dolomite as catalyst. Pyridines were the prevalent compounds in most condensates and the highest variety of aromatics with cyanide substituents were originated during WST lignin gasification at 800 °C without catalyst. In contrast with SW lignin-based condensates, the fermentation media supplemented with WST lignin-derived condensates at 1:100 vol. only supported residual growth of B. methylotrophicum. By decreasing the condensate concentration in the medium, growth inhibition ceased and a trend toward butyrate production over acetate was observed. The highest butyrate-to-acetate ratio of 1.3 was obtained by supplementing the fermentation media at 1:1000 vol. with the condensate derived from the WST lignin, which was gasified at 800 °C in the presence of olivine. B. methylotrophicum was able to adapt and resist the impurities of the crude syngas and altered its metabolism to produce additional butyrate. [ABSTRACT FROM AUTHOR]

Access to quality drinking water is an essential human right and a fundamental aspect of human dignity, yet a challenge to many in developing countries. Over 2 billion people worldwide lack access to quality drinking water due to microbial contamination, among other factors. Silver-doped zinc oxide impregnated activated carbon nanocomposites, Ag-ZnO-AC NCs, a strong antimicrobial agent have been used at point-of-use to treat water treatment. Green synthesis of Ag-ZnO-AC NCs has played a vital role since it leads to the acquisition of non-toxic nanocomposites compared to chemical synthesis. In this study, Ag-ZnO-AC NCs were green-synthesized using Launaea cornuta leaf extract as a source of reducing and capping agents in place of synthetic chemicals. Antioxidants from Launaea cornuta (Wild Lettuce) leaves were extracted using 0, 50, and 100% EtOH solvents with different volumes and extraction circles. The highest phenolic (11044 ± 63 μg) and antioxidant (44112 ± 894 μg) contents were extracted using 50% EtOH and 20 ml of extract solvent with p < 0.05. The SEM and TEM images of the synthesized Ag-ZnO-AC NCs show the formation of highly porous AC with sheet-like structures and successful Ag-ZnO NCs impregnation within the pores and on the surface of the AC. Based on the inhibition zone, the antimicrobial activity of the Ag-ZnO AC NCs had significant results with 14.00 ± 0.37 for E. coli and 17.33 ± 0.36 mm for S. aureus , p < 0.05. These results confirm the significance of Launaea cornuta (Wild Lettuce) as a source of antioxidants that can be used as reducing and capping agents to synthesize Ag-ZnO-AC NCs.

In the last decade, the urgent need to explore medicinal plants or drug development has increased enormously around the world to overcome numerous health problems. In the present investigation, HPLC indicated the existence of 18 phenolic and flavonoid compounds in the Cupressus sempervirens extract. Hesperetin represents the greatest concentration (25,579.57 µg/mL), while other compounds, such as pyro catechol, rutin, gallic acid, chlorogenic acid, naringenin, and quercetin, were recognized in concentrations of 2922.53 µg/mL, 1313.26 µg/mL, 1107.26 µg/mL, 389.09 µg/mL, 156.53 µg/mL, and 97.56 µg/mL, respectively. The well diffusion method documented the antibacterial/antifungal activity of C. sempervirens extract against E. faecalis, E. coli, C. albicans, S. typhi, S.aureus, and M. circinelloid with 35, 33, 32, 25, 23, and 21 mm inhibition zones, respectively, more than the standard antibiotic/antifungal agent. Low values ranging from 7.80 to 15.62 µg/mL of MIC and MBC were recorded for E. faecalis, E. coli, and C. albicans. From the 1- diphenyl-2-picryl hydrazyl (DPPH) assay, promising antioxidant activity was recorded for C. sempervirens extract with IC50 of an 8.97 µg/mL. Moreover, ferric reducing antioxidant power (FRAP) and total antioxidant capacity assays (TAC) confirmed the antioxidant activity of the extract, which was expressed as the ascorbic acid equivalent (AAE) of 366.9 ± 0.2 µg/mg and 102 ± 0.2 µg/mg of extracts, respectively. α-amylase and α-glucosidase inhibition % were determined to express the antidiabetic activity of the extract in vitro, with promising IC50 value (27.01 µg/mL) for α-amylase compared to that of acarbose (50.93 µg/mL), while IC50 value of the extract for α-glucosidase was 19.21µg/mL compared to that of acarbose 4.13 µg/mL. Prothrombin time (PT) and activated partial thromboplastin time (APTT) revealed the role of C. sempervirens extract as an anticoagulant agent if compared with the activity of heparin. Binding interactions of hesperetin and gallic acid were examined via the Molecular Operating Environment (MOE) Dock software against E. faecalis (PDB ID: 3CLQ), C. albicans (PDB ID: 7RJC), α-amylase (PDB ID: 4W93), and α-glucosidase (PDB ID: 3TOP). The obtained results shed light on how molecular modeling methods might inhibit the tested compounds, which have the potential to be useful in the treatment of target proteins.

Throughout history, spices have been employed for their pharmaceutical attributes and as a culinary enhancement. The food industry widely employs artificial preservatives to retard the deterioration induced by microbial proliferation, enzymatic processes, and oxidative reactions. Nevertheless, the utilization of these synthetic preservatives in food products has given rise to significant apprehension among consumers, primarily stemming from the potential health risks that they pose. These risks encompass a spectrum of adverse effects, including but not limited to gastrointestinal disorders, the disruption of gut microbiota, allergic reactions, respiratory complications, and concerns regarding their carcinogenic properties. Consequently, consumers are displaying an increasing reluctance to purchase preserved food items that contain such additives. Spices, known for their antimicrobial value, are investigated for their potential as food preservatives. The review assesses 25 spice types for their inherent antimicrobial properties and their applicability in inhibiting various foodborne microorganisms and suggests further future investigations regarding their use as possible natural food preservatives that could offer safer, more sustainable methods for extending shelf life. Future research should delve deeper into the use of natural antimicrobials, such as spices, to not only replace synthetic preservatives but also optimize their application in food safety and shelf-life extension. Moreover, there is a need for continuous innovation in encapsulation technologies for antimicrobial agents. Developing cost-effective and efficient methods, along with scaling up production processes, will be crucial to competing with traditional antimicrobial options in terms of both efficacy and affordability.

An efficient bio-conditioning of the nanomaterial for microbial inhibition and catalytic degradation has been recognized as a promising solution to protect public health and environmental safety. Herein, a bio-conditioned poly-dihydromyricetin-fused zinc nanoparticles (PDMY-Zn NPs) were designed and constructed based on a green tonic approach, which displays excellent processing efficiency against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) as well as three dye effluents. Irregular-shaped PDMY-Zn NPs of size range 300–400 nm were formed by the undirected aggregation between Zn2+ and dihydromyricetin (DMY) isolated from Ampelopsis grossedentata, contributing to the controlled release of Zn2+ in gastrointestinal fluid. Such bio-conditioned nanomaterial relied on the stable and strong interaction between the bacterial membrane and carbohydrate polymeric DMY chain in PDMY-Zn NPs achieves a large amount of adhesion to both E. coli and S. aureus, which allows the targeted detachment of Zn2+ from nanoparticles and accurate penetration into the pathogens, thereby achieving the nontoxicity to normal cells and minimizing drug-resistant bacteria. The division and spread of E. coli and S. aureus treated with PDMY-Zn NPs were effectively restricted and halted owing to multidimensional antibacterial behaviors of bacteriostatic agents, which are reflected in membrane damage, high cellular leakages and destroying intracellular ATP. Moreover, the designed PDMY-Zn NPs exhibit an efficient generation of hydroxyl (OH) and excess superoxide, which support it as a promising catalyst for photodegradation of methyl blue (93.02%), methyl orange (93.02%) and safranine (88.3%). Thus, this novel bio-conditioned nanomaterial provides a stable, nontoxic and advanced strategy to address drug-resistant bacteria infections as well as degradation of toxic dye effluents. [ABSTRACT FROM AUTHOR]

The objective of this research was to determine the content of total phenols, total flavonoids, and the antioxidant and antimicrobial activity of the ethanolic extracts of propolis obtained by two methodologies during in vitro digestion. Ethanolic extracts of propolis were obtained by ultrasound and maceration and the yield and content of the bioactive compounds, as well as their antimicrobial and antioxidant activity, were evaluated. Yields higher than those reported in other investigations (71.6%) were obtained. The highest content of phenols and flavonoids in the ethanolic extracts was 34,406.6 mg GAE/100 g in propolis from San Pedro, obtained by maceration (SP M), and 19,523.2 mg QE/100 g in propolis from Teotitlán, obtained by ultrasound (TU), respectively, being higher than what is established in Mexican regulations. The antioxidant and antimicrobial activity of the extracts was not affected by the method of obtaining. At the end of the in vitro digestion there was an 80% loss of the phenolic content and a 90% loss of the flavonoid content. Therefore, antioxidant activity was affected. On the other hand, ultrasound improves the obtaining of bioactive compounds. In vitro digestion decreases the content of bioactive compounds; therefore, their functional properties are affected. Thus, it is important to consider technologies that allow extracts to be protected from in vitro digestion conditions. [ABSTRACT FROM AUTHOR]

Rice is a broad-spectrum meal consumed annually in large amounts. Ready-to-eat rice is a member of dishes with a high risk of contamination. The present study aimed to increase the safety and shelflife of ready-to-eat rice during temporary storage. To prepare a mixture for extraction, three spices were chosen ginger: thyme:coriander (1:2:1). Two types of extract were prepared, aromatic and water extracts. The bioactive aromatic extract was preserved by encapsulation using chitosan nanoparticle preparation, while water extracts were prepared by warm diffusion. The aromatic extract possessed volatiles with antimicrobial features, including α-pinene, cymene, camphor, 1, 8 cineol, and limonene. The results expressed the extracts' better antifungal and antibacterial effect, with a distinguishing aromatic one. Water extract was recorded as being rich in phenolic and flavonoids, like Salysilic, p-hydroxybenzoic acid, ferulic, Luteolin 7 glucoside, and quercitin. These molecules play functionality for microbial inhibition in the simulated media. Ready-to-eat rice shelflife was extended by applying the aromatic extract of the encapsulated mixture at the late stage of cooking and before packaging. It can preserve the samples for up to five days at room temperature and up to eight days of refrigerator storage (8 °C). However, water extract had lower activity as antibacterial and antifungal than the aromatic one. Again, water extract activity reduces fungal citrinin secretion by low efficiency more than the aromatic extract. These results recommended the addition of aromatic extract to the ready-to-eat rice meals as a final additive just before packaging. [ABSTRACT FROM AUTHOR]

Now-a-days, different bioproducts are being used extensively for the welfare of mankind. However, for proper utility of any bioproduct, the exact biotechnological potential of that product should be explored. Honey is produced in almost every country on the planet. It has long been used as a medicinal agent in addition to its broader use as a popular food throughout the human history. It can be used to treat various diseases without causing any negative side effects. In the present study, the antibacterial potential of honey produced by A. dorsata was investigated at its variable concentrations (25, 50, 75 and 100 %) against four pathogenic bacterial species. The highest antimicrobial action was seen against E. coli at 100 % concentration of the honey while showing zone of inhibition of 37.5 ± 3.5 mm. However, the lowest antibacterial action was observed against E. faecalis. The overall order of growth inhibition by the honey at its 100 % concentration for the implicated bacterial species appeared as: E. coli ˃ P. aeruginosa ˃ S. aureus ˃ E. faecalis. The honey couldn't show antibacterial action at its 25 % concentration. Our findings of the present study will be helpful for utility of the honey as an alternative medicine for curing different complications caused by microbial pathogens. [ABSTRACT FROM AUTHOR]

A variety of metabolites obtained from microbes are indicated to have anti-inflammatory, anticancer and antibiotics activities. This study was therefore aimed at assessing the antibacterial potentials of metabolites produced by four bacterial species against selected pathogens. The study was carried out under batch conditions. A 24 h old culture of each bacteria species was inoculated into 200 mL medium in 250 mL capacity conical flasks and incubated. The metabolites showed antimicrobial activity against the selected typed and clinical isolates. In presence of the respective crude metabolites, growth of Salmonella typhi and Klebsiella pneumoniae were observed to be inhibited during the period of incubation, except for setup that contained metabolites produced by the Bacillus cereus. The metabolite combinations from P. aeruginosa and P. fuscoginae, P. aeruginosa and B. subtilis and from P. aeruginosa and B. cereus were observed to inhibit most of the isolates. Structural characterization of the metabolites detected the presence of peptide-like moiety, as well as aliphatic hydrocarbons. The antimicrobial potential shown by the metabolites is a promising indication for further studies to be carried out with respect to possible safe use of the purified metabolites as potential antimicrobials in humans and animals.

This work evaluated the effects of condensable syngas impurities on the cell viability and product distribution of Butyribacterium methylotrophicum in syngas fermentation. The condensates were collected during the gasification of two technical lignins derived from wheat straw (WST) and softwood (SW) at different temperatures and in the presence or absence of catalysts. The cleanest syngas with 169 and 3020 ppmv of H2S and NH3, respectively, was obtained at 800 °C using dolomite as catalyst. Pyridines were the prevalent compounds in most condensates and the highest variety of aromatics with cyanide substituents were originated during WST lignin gasification at 800 °C without catalyst. In contrast with SW lignin-based condensates, the fermentation media supplemented with WST lignin-derived condensates at 1:100 vol. only supported residual growth of B. methylotrophicum. By decreasing the condensate concentration in the medium, growth inhibition ceased and a trend toward butyrate production over acetate was observed. The highest butyrate-to-acetate ratio of 1.3 was obtained by supplementing the fermentation media at 1:1000 vol. with the condensate derived from the WST lignin, which was gasified at 800 °C in the presence of olivine. B. methylotrophicum was able to adapt and resist the impurities of the crude syngas and altered its metabolism to produce additional butyrate.

The objective of this research was to determine the content of total phenols, total flavonoids, and the antioxidant and antimicrobial activity of the ethanolic extracts of propolis obtained by two methodologies during in vitro digestion. Ethanolic extracts of propolis were obtained by ultrasound and maceration and the yield and content of the bioactive compounds, as well as their antimicrobial and antioxidant activity, were evaluated. Yields higher than those reported in other investigations (71.6%) were obtained. The highest content of phenols and flavonoids in the ethanolic extracts was 34,406.6 mg GAE/100 g in propolis from San Pedro, obtained by maceration (SP M), and 19,523.2 mg QE/100 g in propolis from Teotitlán, obtained by ultrasound (TU), respectively, being higher than what is established in Mexican regulations. The antioxidant and antimicrobial activity of the extracts was not affected by the method of obtaining. At the end of the in vitro digestion there was an 80% loss of the phenolic content and a 90% loss of the flavonoid content. Therefore, antioxidant activity was affected. On the other hand, ultrasound improves the obtaining of bioactive compounds. In vitro digestion decreases the content of bioactive compounds; therefore, their functional properties are affected. Thus, it is important to consider technologies that allow extracts to be protected from in vitro digestion conditions.

Rice is a broad-spectrum meal consumed annually in large amounts. Ready-to-eat rice is a member of dishes with a high risk of contamination. The present study aimed to increase the safety and shelflife of ready-to-eat rice during temporary storage. To prepare a mixture for extraction, three spices were chosen ginger: thyme:coriander (1:2:1). Two types of extract were prepared, aromatic and water extracts. The bioactive aromatic extract was preserved by encapsulation using chitosan nanoparticle preparation, while water extracts were prepared by warm diffusion. The aromatic extract possessed volatiles with antimicrobial features, including α-pinene, cymene, camphor, 1, 8 cineol, and limonene. The results expressed the extracts’ better antifungal and antibacterial effect, with a distinguishing aromatic one. Water extract was recorded as being rich in phenolic and flavonoids, like Salysilic, p-hydroxybenzoic acid, ferulic, Luteolin 7 glucoside, and quercitin. These molecules play functionality for microbial inhibition in the simulated media. Ready-to-eat rice shelflife was extended by applying the aromatic extract of the encapsulated mixture at the late stage of cooking and before packaging. It can preserve the samples for up to five days at room temperature and up to eight days of refrigerator storage (8 °C). However, water extract had lower activity as antibacterial and antifungal than the aromatic one. Again, water extract activity reduces fungal citrinin secretion by low efficiency more than the aromatic extract. These results recommended the addition of aromatic extract to the ready-to-eat rice meals as a final additive just before packaging.

Bekasam is a fermented food from Indonesia that potentially improves the quality of sausage when incorporated in the ingredients. This research was aimed to study the chemical, microbial, and sensory characteristics of sausage made of various concentrations of beef and bekasam meat. The chemical, microbial and sensory characteristics of sausage were investigated using an experimental method in a completely randomized design with 5 treatments, namely T1 (100% beef); T2 (75% beef + 25% bekasam meat); T3 (50% beef + 50% bekasam meat); T4 (25% beef + 75% bekasam meat); and T5 (100% bekasam meat). Data analysis of chemical and microbial characteristics was subject to ANOVA and post-hoc Duncan test, while sensory characteristics were analyzed using Kruskal-Wallis test and The Mann-Whitney test. The results showed that the addition of bekasam meat into the sausage mixture significantly (p

Bekasam is a fermented food from Indonesia that potentially improves the quality of sausage when incorporated in the ingredients. This research was aimed to study the chemical, microbial, and sensory characteristics of sausage made of various concentrations of beef and bekasam meat. The chemical, microbial and sensory characteristics of sausage were investigated using an experimental method in a completely randomized design with 5 treatments, namely T1 (100% beef); T2 (75% beef + 25% bekasam meat); T3 (50% beef + 50% bekasam meat); T4 (25% beef + 75% bekasam meat); and T5 (100% bekasam meat). Data analysis of chemical and microbial characteristics was subject to ANOVA and post-hoc Duncan test, while sensory characteristics were analyzed using Kruskal-Wallis test and The Mann-Whitney test. The results showed that the addition of bekasam meat into the sausage mixture significantly (p<0.05) decreased fat content and sensory characteristics (color, flavor, texture, and overall acceptability). Meanwhile, it increased total bacteria, E. coli and S. aureus inhibition in the sausage. In conclusion, bekasam meat fermented with L. plantarum showed probiotic potentials and could modify beef sausage production. [ABSTRACT FROM AUTHOR]

In the present study, the antimicrobial and the insect repellent activity of 16 botanical extracts obtained by supercritical CO2 (SCF) extraction were evaluated. The present investigation was conducted as there is a necessity for exploration of natural botanical extracts that target both stored product insects and microbes. The antimicrobial activity was studied by disc diffusion and broth microdilution methods against ten microbial species, including Gram-positive bacteria (Staphylococcus aureus, Bacillus subtilis and Listeria monocytogenes), Gram-negative bacteria (Escherichia coli and Salmonella enterica), and fungi (Aspergillus flavus, Aspergillus paraciticus, Aspergillus ochraceous, Aspergillus niger and Penicillium verrucosum). Repellency assay was carried out by area preference method against three coleopteran insects (Tribolium castaneum, Rhyzopertha dominica and Sitophilus oryzae). Among all the extracts, thyme and ajwain were effective against all the tested bacteria with a minimum inhibition concentration (MIC) of 256–1024 µg/mL. Hop extract resulted in better antibacterial activity against all the tested Gram-positive bacteria with a MIC of 32–64 µg/mL. Oregano, thyme and ajwain extracts showed broad-spectrum antifungal activity against all the tested fungi with MIC of 128–1024 µg/mL. Most of the extracts exhibited class V (80.1–100%) repellency against T. castaneum. Extracts of hop, ajwain and thyme were found to have strong repellency against T. castaneum and R. dominica. Therefore, SCF extracts of ajwain and thyme can be explored further for the application of bio-extracts as a growth limiting factors in a microcosm where such consortia thrive. [ABSTRACT FROM AUTHOR]

[Display omitted] • MVAs mainly contain antibiotics belonging to TCs, FQs, and SAs. • MVAs generated a degradation selectivity along with adsorption competition. • MVAs possibly declined their removal during AD of animal wastes to approximately 60%. • Mixed antibiotics with TCs have worsened the impact on biogas production. • Reactor modification and introducing new microbial genes are suggested for removing MVAs. Veterinary antibiotics (VAs), extensively utilized in animal healthcare, are not present as a single compound in the environment and ultimately present as a mixtures. A significant research gap persists regarding the removal of mixed VAs (MVAs) and their influence on anaerobic digestion (AD) process. It is crucial to delve into the capabilities of AD in eliminating MVAs concern effectively. In this review, a state-of-art overview of MVAs removal and their impacts on AD process was provided for first time. Most of MVAs studies have concentrated on mixtures containing Tetracyclines (TCs), Fluoroquinolones (FQs), and Sulfonamides (SAs) with a leading interest by China. The collected data reveals that MVAs generated a competition on their biological degradation and their adsorption into sludge during AD process. These phenomena exhibited lower MVAs removal at approximately 60 ± 3.0 % compared to individual removal performances of antibiotics by AD. TCs tend to have a greater inhibitory impact on biogas production compared to other antibiotic groups, FQs could stimulate biogas production, while combining different antibiotic groups worsened the biogas production. The inoculum content appears to play a significant role in mitigating the effects of MVAs on biogas production. While MVAs effects on AD's microbial activity were found to be contradictory depends mainly on the antibiotics group. Nevertheless, the above influences are riddled with uncertainties that require more extensive investigation. This review aims to broaden our understanding of MVAs interaction within the AD process, examines antibiotic mixtures' impact on AD-driven removal efficiency, and outlines future research directions. [ABSTRACT FROM AUTHOR]

[Display omitted] • High DS concentration resulted in worse NH 4 + -N rejection and methane production. • With high DS concentration, the water flux declined rapidly over time. • High DS concentration caused more severe membrane fouling. • Salinity build up caused severe changes in the bacterial phylum structure. • The critical DS of 0.47 M MgCl 2 was determined with AHP analysis. Anaerobic microfiltration osmotic membrane bioreactors (AnMF-OMBRs) have the advantages of resource recovery such as energy, water, and nutrients, but they have some drawbacks of low flux and severe membrane fouling. The concentration of draw solution (DS) is effective on the flux and fouling of FO membrane, and microbial inhibition. The aim of this study is to determine the critical DS concentration in AnMF-OMBR and up-flow anaerobic sludge blanket microfiltration osmotic membrane bioreactor (UASB MF-OMBR) systems operated with DS concentrations of 0.47, 1, and 1.5 M. The analytical hierarchical process (AHP) was applied to determine the critical DS concentration considering the criteria of forward osmosis (FO) performance, anaerobic performance, water recovery, microbial inhibition and operation time. The results demonstrated that the DS concentration of 0.47 M showed a better system performance, by causing less membrane fouling and microbial inhibition than that of the 1 and 1.5 M, and higher methane yield was obtained with 0.47 M in both bioreactors. The membrane autopsy analyses verified that the membrane fouling was severe with increasing DS concentration. Microbial community structure was affected by salinity build-up, high free ammonia (FA), and low organic loading rate (OLR). The relative abundance of Synergistota , a syntrophic acetate oxidizer, showed a parallel trend with Methanobacterium, a hydrogenotrophic methanogen in the conditions of high FA and salinity build-up due to the FO operation. Consequently, the critical DS concentration was determined as 0.47 M MgCl 2. [ABSTRACT FROM AUTHOR]

Bekasam is a fermented food from Indonesia that potentially improves the quality of sausage when incorporated in the ingredients. This research was aimed to study the chemical, microbial, and sensory characteristics of sausage made of various concentrations of beef and bekasam meat. The chemical, microbial and sensory characteristics of sausage were investigated using an experimental method in a completely randomized design with 5 treatments, namely T1 (100% beef); T2 (75% beef + 25% bekasam meat); T3 (50% beef + 50% bekasam meat); T4 (25% beef + 75% bekasam meat); and T5 (100% bekasam meat). Data analysis of chemical and microbial characteristics was subject to ANOVA and post-hoc Duncan test, while sensory characteristics were analyzed using Kruskal-Wallis test and The Mann-Whitney test. The results showed that the addition of bekasam meat into the sausage mixture significantly (p<0.05) decreased fat content and sensory characteristics (color, flavor, texture, and overall acceptability). Meanwhile, it increased total bacteria, E. coli and S. aureus inhibition in the sausage. In conclusion, bekasam meat fermented with L. plantarum showed probiotic potentials and could modify beef sausage production. [ABSTRACT FROM AUTHOR]

Nanosized particles of zinc oxide have gained much attention due to several applications which includes bacterial inhibition. Therefore, this work evaluates zinc oxide properties synthesized using reduction (chemical) and bio-reduction (green) processes and their corresponding inhibition potentials. The bio-reduction process was achieved using Amaranthus spinosus at 70°C while the reduction process was initiated in the chemical process using sodium hydroxide. The optical measurement of ZnO was carried out using an UV–Vis spectrophotometer. The structural and morphological properties of the synthesized ZnO were evaluated using Fourier transform infrared spectroscopy, X-ray diffractometry and scanning electron microscopy. The elemental composition was carried out using energy dispersive X-ray spectroscopy. The antimicrobial activity property of the nanoparticles was tested against Pseudomonas aeruginosa, Salmonella typhi and Shigella dysenteriae. The degree of susceptibility of ZnO nanoparticles was higher in the bio-reduction process than chemically synthesized for selected microorganisms. A sustainable pathway for development of bio-antibiotic is presented. [ABSTRACT FROM AUTHOR]

In the present study, naphthyl acetohydrazide (HL) ligand was prepared and used for the synthesis of new six amorphous transition metal (Co(II), Ni(II), Cu(II), Zn(II), Pb(II), Cd(II)) complexes. All the compounds were characterized by elemental analysis, UV-vis, FT-IR, 1H- and 13C-NMR, and Matrix-Assisted Laser Desorption Ionization (MALDI). The solubilization study was carried out by estimating the interaction between the metal complexes with surfactants viz. sodium stearate (SS) and Cetyltrimethylammonium bromide (CTAB). UV-Visible spectroscopy was employed to determine partitioning and binding parameters, whereas electrical conductivity measurements were employed to estimate critical micellar concentration (CMC), the extent of dissociation, and free energy of micellization. The CT-DNA interaction of synthesized compounds with DNA represents the major groove binding. The synthesized ligand and metal complexes were also tested against bacterial and fungal strains and it has been observed that Cu(II) complex is active against all the strains except Candida albicans, while Cd(II) complex is active against all bacterial and fungal strains except Pseudomonas. Among all compounds, only the Pd(II) complex shows reasonable activity against cervical cancer HeLa cell lines, representing 97% inhibition.

A circular economy requires effective re-use of finite resources, such as metals from waste electrical and electronic equipment (WEEE). Bioleaching for extraction and recovery of base metals from printed circuit boards (PCBs) before recovering precious metals has potential to increase metal circularity. However, inhibition by base metals released from the PCBs and accumulated in PCB leachates on microbial Fe2+ oxidation, a critical bioleaching sub-process for Fe3+ regeneration, can limit this approach. Here, we explore the potential of microbial immobilisation on polyurethane foam (PUF) and adaptation to cupric ions to minimise inhibition by mixed metals released from PCBs, particularly zinc, nickel, and tin, and enhancing Fe2+ oxidation rates in PCB bioleaching systems. A mixed mesophilic culture dominant in Leptospirillum ferriphilum, Acidiplasma cupricumulans and Acidithiobacillus caldus was immobilised on PUF and adapted to 6 g/L Cu2+. Tolerance of Cu-adapted immobilised cells to the inhibitory metal ions Zn2+, Ni2+, and Sn2+, as individual (0–10 g/L) and mixed metal ions at concentrations typically leached from PCBs at solids loadings of 0–20% (mass/volume) was compared to that of non-adapted immobilised cells. Further, the impact of solutes from PCB leachates was evaluated. Inhibition by individual metal ions decreased in the order Sn2+ > Ni2+ > Zn2+. Inhibition of ferrous iron oxidation by mixed metal ions was synergistic with respect to individual metal ions. PCB leachates were more inhibitory than both mixed and individual metal ions even where metal concentration was low. Cu-adapted immobilised cells exhibited higher tolerance to increasing concentrations of inhibitory metal ions than non-adapted cells. These results are promising for the application of Cu-adapted cells in the bioleaching of PCBs and multi-metal concentrates. [ABSTRACT FROM AUTHOR]

Background: Herbal compounds like Garlic essential oil have antimicrobial and antioxidant properties. They could be effective in microbial control of inside contents when combined by natural and biodegradable coating films such as Chitosan and result in strengthened effects. Objective: Antimicrobial effect increase by using Garlic essential oil in Chitosan film for packaging a food stuff for instance was aimed to be investigated. Methods: Chitosan film was prepared by casting method. Glycerol as plasticizer and tween80 as emulsifier were used with different levels of garlic essential oil (0, 0.5, 1 and 2%). Then homogenization and molding were performed. After packaging the food stuff with various kinds of films and storage in 4c microbial tests were conducted in days 0, 2, 4, 7, 10 and 14. Statistical analysis was performed with SPSS software. Results: Controls showed a significant difference (P≤0.05) for Total Count, Coliform, Staphylococcus aurous and Sychrotrophs when compared with samples packaged with different chitosan films. At the end of the study, Total count in those samples covered with chitosan film containing 2, 1 and 0.5 % garlic essential oil was reduced by 1.5, 1.1 and 1 log compared with control respectively. Conclusion: Garlic essential oil addition showed a significant synergistic effect in microbial inhibition with packaging by Chitosan films. Therefore, this combination could be used in future to extend the shelf life of food stuff and may also drug materials.

Pseudomonas fragi is the dominant spoilage organism in various foods, especially in spoiled milk, fish, and meats. Its growth can be inhibited by releasing allyl isothiocyanate (AITC) from ground mustard seeds in food packages. This paper aims to investigate the antimicrobial potential of ground mustard seeds against P. fragi growth and the effectiveness of released AITC concentration from mustard seeds on microbial inhibition of the spoilage bacteria growing in the liquid medium. The AITC concentration in the headspace and the liquid medium was measured and the growth of P. fragi in the liquid medium was monitored. Depending on the concentration of AITC, not only growth was inhibited but a reduction of the total count of P. fragi was even observed. The inactivation rate (k) of P. fragi was estimated using first-order inactivation kinetics and the minimum gaseous-released AITC to inactivate P. fragi was determined. Higher AITC concentration in the headspace and liquid medium was observed when using a higher amount of ground mustard seeds and a lower food to headspace ratio. Increasing the amount of ground mustard seeds (>100 mg per 10 mL liquid medium) led to full inactivation of P. fragi in 48 hours. By using an inhibition sigmoid Emax model, the minimum gaseous-released AITC for inactivation of P. fragi in 48 hours was observed around 15 µg/L headspace. These results indicate that inhibition of the spoilage bacteria and extending the shelf life using ground mustard seeds is only possible by applying a careful design of the packaging system.

Sugar esters are biodegradable, nonionic surfactants which have microbial inhibitory properties. The influence of the fatty acid chain length on the microbial inhibitory properties of lactose esters was investigated in this study. Specifically, lactose monooctanoate (LMO), lactose monodecanoate (LMD), lactose monolaurate (LML) and lactose monomyristate (LMM) were synthesized and dissolved in both dimethyl sulfoxide (DMSO) and ethanol. Minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations (MBC) were determined in growth media. LML was the most effective ester, exhibiting MIC values of <0.05 to <5 mg/ml for each Gram-positive bacteria tested ( Bacillus cereus , Mycobacterium KMS , Streptococcus suis , Listeria monocytogenes , Enterococcus faecalis , and Streptococcus mutans ) and MBC values of <3 to <5 mg/ml for B. cereus , M. KMS , S. suis , and L. monocytogenes . LMD showed MIC and MBC values of <1 to <5 mg/ml for B. cereus , M. KMS , S. suis , L. monocytogenes , and E. faecalis , with greater inhibition when dissolved in ethanol. LMM showed MIC and MBC values of <1 to <5 mg/ml for B. cereus , M. KMS , and S. suis . LMO was the least effective showing a MBC value of <5 mg/ml for only B. cereus , though MIC values for S. suis and L. monocytogenes were observed when dissolved in DMSO. B. cereus and S. suis were the most susceptible to the lactose esters tested, while S. mutans and E. faecalis were the most resilient and no esters were effective on Escherichia coli O157:H7 . This research showed that lactose esters esterified with decanoic and lauric acids exhibited greater microbial inhibitory properties than lactose esters of octanoate and myristate against Gram-positive bacteria. [ABSTRACT FROM AUTHOR]

O2 absorbent system was evaluated on the inhibition of microorganisms growth in fresh lasagna pasta during storage at 10±2ºC. Fresh lasagna pasta was produced with and without potassium sorbate and acondicionated in high O2 barrier bags containing a O2 - absorber sachet in the head-space. Three treatments were obtained: pasta with potassium sorbate, pasta without potassium sorbate packed with sachet and pasta without potassium sorbate packed without sachet. In all treatments, the pasta were vacuum packed, randomly distributed at temperature of 10±2ºC and microbiologically evaluated for molds and yeast, Staphylococcus spp, total coliforms and Escherichia coli countings. All the treatments were effective in inhibiting the growth of the microorganisms evaluated during 30 storage days. The treatment using O2-absorber in the pasta without preservative, inhibition of 1 and 1.5 logarithmic cycles was observed for the molds and yeasts and Staphylococcus spp, respectively. No differences were observed among treatments for coliforms countings.Foi avaliado o sistema de absorvedor de oxigênio para inibição de microrganismos em massa fresca de lasagna durante estocagem a 10±2ºC. A massa de lasagna foi produzida com e sem sorbato de potássio e acondicionada em embalagens com alta barreira a oxigênio contendo um sachê absorvedor em seu interior. Foram avaliados três tratamentos: massa com sorbato de potássio (1), massa sem sorbato de potássio e com sachê absorvedor de oxigênio (2) e massa sem sorbato de potássio e sem sachê absorvedor de oxigênio (3). Em todos os tratamentos, a massa foi envasada a vácuo e distribuída aleatoriamente sob temperatura de 10±2ºC e avaliada microbiologicamente quanto o crescimento de bolores e leveduras, Staphylococcus spp, coliformes totais e Escherichia coli. Todos os tratamentos foram efetivos na inibição do crescimento dos microrganismos avaliados durante o período de 30 dias de armazenamento. O tratamento 2 inibiu o crescimento de bolores e leveduras e Staphylococcus spp, em 1 e 1,5 ciclos logarítmicos, respectivamente. Não houve diferença significativa para coliformes em todos os tratamentos.

[Display omitted] • Reductive catalytic fractionated lignin oil possessed inhibition effect to microbes. • The alkyl substitute phenols exhibited higher inhibition than other monolignols. • Eukaryotes have higher tolerance to reductive catalytic fractionated lignin oil. • Bio-alcohols can be produced from the lignin oil contaminated pulps. Reductive catalytic fractionation (RCF) is an emerging biomass valorization strategy with high atom economy, which primarily outputting extensively depolymerized reductive lignin oil and highly delignified pulp. In downstream processes, the polysaccharide rich pulp can be potentially transferred into various value-added biochemicals through fermentation. In this study, the negative influences of the residual lignin oil that remaining on the surface of the RCF pulp towards different industrial microbes (total 9 species, categorized into eukaryotes, Gram-negative, and Gram-positive strains) was investigated. Results indicated the reduced lignin fractions were the key inhibitors in the RCF lignin oil, whilst the polarities, molecular weight, and the substitution groups of lignin possessed significant impacts on the growth of strains. Meanwhile, the resistance to RCF lignin oil by different category of industrial strains was analyzed. Generally, eukaryotes exhibited better resistance than the Gram-negative and Gram-positive strains. Took bioethanol and acetone-butanol-ethanol fermentation as examples, the negative influence of the lignin oil on biochemicals production using the RCF pulp as substrate was explored. Batch fermentation results revealed that the RCF lignin oil limited both the sugars (glucose and xylose) metabolism and the pathways toward bio-alcohols production of the microorganism. Therefore, it is vital to take continuous technical improvement in order to minimize the negative influences of the residual lignin oil on downstream biotransformation of the RCF pulps. [ABSTRACT FROM AUTHOR]

The current trend to use natural preservatives in food industry had led to the use of essential oils which are natural compounds already known for their antimicrobial and antioxidant activity. The aim of this study is to investigate the in vitro antifungal activity of rosemary essential oil and of some terpenes like eugenol, nerol, limonene (+), limonene (-) and pinene against three strains of Aspergillus species. The method used to evaluate the in vitro antifungal activity of the essential oils and terpenes tested is disk diffusion method. A suspension of the tested filamentous fungi was spread on the agar surface and 6 mm diameter sterile filter paper disks were impregnated with the essential oils and placed in the middle of the inoculated agar plates. Control samples were realized using the same procedure but without using essential oils. The samples were incubated at 25 °C under aerobic conditions for 7 days. Antifungal activity was evaluated by measuring the inhibition zone against the tested fungi and by determining the minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC). The results showed the effectiveness of eugenol and nerol as antifungal compounds, these ones having the highest inhibitory effect against the tested strains of Aspergillus . Essential oils can be an alternative to synthetic antimicrobial compounds for controlling food spoilage and for assuring microbiological safety of products. [ABSTRACT FROM AUTHOR]

Abstract: Restrictions concerning the disposal of waste waters are getting more severe, requiring a greater reliability for the waste water treatment plants as well as a better understanding and application of biological processes which depend of the hosting media. The use of respirometry, the principle of which is based on measuring the consumed amount of oxygen by a sample of activated sludge for the metabolism of a given amount of substrate, seems to be able to contribute to the improvement of the plant management. In fact, it enables the estimation of certain characteristic variables for a good process or the detection of the influence of the physico-chemical conditions such as pH, salinity, metal toxicity, etc. Obviously these conditions have an impact on the enzymatic reaction rates and hence on the metabolism and cell multiplication. In the present study, inhibition by chromium which is a major contaminant present in tanning, metallic surface treatment and other industries waste waters, is likely to neutralise the biomass, was studied by means of the respirometry technique to detect the immediate influence of this type of stress on the activity of microorganisms (autotrophic and heterotrophic), as well as on its purifying power and its aggregation morphology. [Copyright &y& Elsevier]

Pulsed electric field (PEF) nonthermal food processing has been of growing interest owing to because of its excellent potential in providing consumers with microbiologically safe and fresh quality foods. Application of high-voltage electric fields at a certain level for a very short time by PEF not only inhibits pathogenic and spoilage microorganisms but also results in the retention of flavor, aroma, nutrients, and color of foods. This paper provides the most current information about PEF food processing. It reviews the systems for PEF processing and its effects on the inhibitions of microorganisms and enzymes and sensory and nutritional properties of foods. Regulatory issues of PEF processing are discussed as well. [ABSTRACT FROM AUTHOR]

Abstract: Copper chemical mechanical planarization (CMP) effluents can account for 30–40% of the water discharge in semiconductor manufacturing. CMP effluents contain high concentrations of soluble copper and a complex mixture of organic constituents. The aim of this study is to perform a preliminary assessment of the treatability of CMP effluents in anaerobic sulfidogenic bioreactors inoculated with anaerobic granular sludge by testing individual compounds expected in the CMP effluents. Of all the compounds tested (copper (II), benzotriazoles, polyethylene glycol (M n 300), polyethylene glycol (M n 860) monooleate, perfluoro-1-octane sulfonate, citric acid, oxalic acid and isopropanol) only copper was found to be inhibitory to methanogenic activity at the concentrations tested. Most of the organic compounds tested were biodegradable with the exception of perfluoro-1-octane sulfonate and benzotriazoles under sulfate reducing conditions and with the exception of the same compounds as well as Triton X-100 under methanogenic conditions. The susceptibility of key components in CMP effluents to anaerobic biodegradation combined with their low microbial inhibition suggest that CMP effluents should be amenable to biological treatment in sulfate reducing bioreactors. [Copyright &y& Elsevier]

A large variety of wheat gluten based bioplastics, which were plasticized with glycerol, were subjected to biodegradation. The materials covered the total range available for the biochemical control parameter Fi, which expresses the percentage of aggregated proteins. This quantity can be related to the density of covalent crosslinks in the wheat gluten network, which are induced by technological treatments. The biodegradability tests were performed in liquid medium (modified Sturm test) and in farmland soil. All gluten materials were fully degraded after 36 days in aerobic fermentation and within 50 days in farmland soil. No significant differences were observed between the samples. The mineralization half-life time of 3.8 days in the modified Sturm test situated gluten materials among fast degrading polymers. The tests of microbial inhibition experiments revealed no toxic effects of the modified gluten or of its metabolites. Thus, the protein bulk of wheat gluten materials is non-toxic and fully biodegradable, whatever the technological process applied. [Copyright &y& Elsevier]