Food Biotechnology

Probiotics: The Historic Milieu The term probiotic is derived from Greek and means 'for life' as opposed to antibiotics which means 'against life'. The history of probiotics began with the consumption of fermented foods. Consumption of fermented foods was fi rst observed in ancient Greeks and Romans (Gismondo et al. 1999, Guarner et al. 2005). In 1907, Ellie Metchnikoff, a Nobel Prize winner, fi rst proposed the benefi cial effects of probiotic microorganisms on human health. Metchnikoff hypothesized that Bulgarians were healthy and lived long because of the consumption of fermented milk products which consists of rod shaped bacteria (Lactobacillus spp.). These bacteria affect the gut microfl ora positively and decrease the microbial toxic activity (Gismondo et al. 1999, Chuayana et al. 2003). The fi rst documentation about health

This study was designed to isolate and characterize endophytic bacteria from halophyte Prosopis strombulifera grown under extreme salinity and to evaluate in vitro the bacterial mechanisms related to plant growth promotion or stress homeostasis regulation. Isolates obtained from P. strombulifera were compared genotypically by BOX-polymerase chain reaction, grouped according to similarity, and identified by amplification and partial sequences of 16S DNAr. Isolates were grown until exponential growth phase to evaluate the atmospheric nitrogen fixation, phosphate solubilization, siderophores, and phytohormones, such as indole-3-acetic acid, zeatin, gibberellic acid and abscisic acid production, as well as antifungal, protease, and 1-aminocyclopropane-1-carboxylate (ACC) deaminase activity. A total of 29 endophytic strains were grouped into seven according to similarity. All bacteria were able to grow and to produce some phytohormone in chemically defined medium with or without addition of a nitrogen source. Only one was able to produce siderophores, and none of them solubilized phosphate. ACC deaminase activity was positive for six strains. Antifungal and protease activity were confirmed for two of them. In this work, we discuss the possible implications of these bacterial mechanisms on the plant growth promotion or homeostasis regulation in natural conditions.

Akko XIII is an important loquat variety grown in Turkey. As with many fruits and vegetables, enzymatic browning catalyzed by polyphenol oxidase (PPO) also occurs in loquats. PPO from Akko XIII loquat was extracted and purified through (NH4)2SO4 precipitation, dialysis and ion exchange chromatography. The enzyme showed several peaks with PPO activity on DEAE-Toyopearl 650 M column, of which only two (isoenzyme A and isoenzyme B) were characterized. Assay of activity of the isoenzymes between pH 3.04 and 7.80 using catechol as substrate showed two activity peaks, one at acidic pH and the other at neutral pH. pH optima of isoenzyme A and B were found to be at 7.4 and 4.98, respectively. The Km values of isoenzyme A and B using catechol as substrate were found to be 152.3 mM and 5.4 mM, respectively. They both displayed maximal activity at 30oC. The two isoenzymes displayed different heat resistance and sensitivity towards various inhibitors.

Nano materials synthesis, formulation, application and evaluation were very motivating and promising areas for scientific research in last years. Nano-metals, because of their exciting biochemical activities, were proved to be powerful antimicrobial agents, especially against foodborne and phytopathogenic microorganisms. This promoted the suggestion of their recruitment as potential food preservatives and additives in food-related sectors. Nano-metals were evaluated in their individual forms or in combination with other preservatives. The range of food-related activities, to exploit nano-metals, included agrochemicals saving and improvements, intake reductions from undesired food contents, improvement of nutrients and supplements absorption, quality preservation, shelf life extension, food security and traceability enhancement, food hygiene insurance, water desalination and decontamination, …etc. Different antimicrobial modes of action were supposed and investigated to specify the exact action of nano-metals towards examined microbial strain. The biosafety issues and consumers potential risks, as a consequence of food stuff supplementation with nano-metals, were addressed including the consumers’ exposure, toxicity, toxicokinetics and environmental contamination. An attempt to cover the aforementioned topics is presented in this chapter, aiming to the potential advantages and drawbacks from the application of nano-metals in food preservation.
Key words: Antimicrobial - Applications –Foodstuff - Nanotechnology

Many peptides are excreted by gram-positive (+) and gram-negative (−) bacteria, possessing antimicrobial properties, called bacteriocins. Common bacterial species produce bacteriocins are called lactic acid bacteria. Nowadays, plantaricins are natural antimicrobial peptides produced by Lactobacillus plantarum strains have obtained special attention. The L. plantarum and their bacteriocins have got great importance in different areas as food biopreservatives and/or starters in dairy products, meat products, and fish products also, were used for treating diseases caused by pathogenic bacteria that is, reducing symptoms of irritable bowel syndrome disease (IBS) and decreasing the number of colonies of pathogenic bacteria in the wound-burning model in mice. Moreover, plantaricins have got a potent protective role against urinary tract infection (UTI). Although there are many studies on the types of bacteriocins and their purification and uses, such as Nisin and Pediocin, there have been no reports in the literature on the characterizations, production, and purification of plantaricins. The present review aims to describe plantaricins and some of their features and applications in general. Also mentioned are the most common methods of isolation and purification.

, a Tibetan traditional yak cheese, were divided into four groups (A-D) according to morphological and biochemical characteristics. On the basis of the 16S rRNA gene sequence analysis, group A and group B strains were placed in the cluster making up the genus Leuconostoc, which together with Leuconostoc mesenteroides and Leuconostoc pseudomesenteroides, formed a distinct cluster. The group C strain was clearly identified as Enterococcus faecium by forming a very well defined cluster with this species. The group D strains were placed in the lactobacilli cluster with Lactobacillus plantarum and Lactobacillus pentosus being the closely related species. On the basis of DNA-DNA hybridization, strains in the groups A, B, C and D were identified as Leuconostoc mesenteroides subsp. dextranicum, Leuconostoc pseudomesenteroides, Enterococcus faecium and Lactobacillus plantarum, respectively. Leuconostoc mesenteroides subsp. dextranicum was the dominate member of the population.

The dairy industry utilizes Lactococcus lactis strains as starter cultures to manufacture fermented products. Bacteriophages specific for the cultures are an important and persistent problem for the industry. The development of phage-insensitive strains is one approach to handle the problem. We have identified loci that were spontaneously mutated in Lactococcus lactis ssp. cremoris MG1363 during its natural conversion to the phage-resistant phenotype as a challenge to sk1 phage. Whole genome analysis by PCR fingerprinting technique pinpointed genes encoding proteins involved in cell wall metabolism, transmembrane and membrane associated proteins, transcriptional regulators, prophage components, and enzymes of basal metabolism.

Nineteen isolates of facultatively heterofermentative lactobacilli from Feta, Graviera, and Kasseri cheeses were identified by SDS-PAGE of whole-cell proteins as L. paracasei subsp. paracasei (12 strains) and L. plantarum (7 strains) and differentiated at strain level by RAPD-PCR. Properties of technological interest, such as acidification ability, proteolytic activity, and enzyme activities, were also studied. The test strains exhibited a low acidification activity, with significant interstrain differences after growth in milk for 24 h. They were also characterized by different casein breakdown ability, with around 50% of them accumulating amino acids at low amounts in the milk. Lactobacilli isolates differed in respect of enzyme activities, with β-galactosidase being the strongest activity found. Their probiotic potential was evaluated with in vitro studies on the resistance to low pH, bile salts, and pancreatin. The isolates from Feta showed a better survival than those from Kasseri and Graviera at low pH and viable cells were detected even after 3 h at pH 2.0. All strains tolerated bile salts at 0.3% and retained viability in the presence of pancreatin at 0.1%. Different patterns of antibacterial activities were recorded. The strains inhibited preferentially LAB species and some of them clostridia, E. coli O44 and B. cereus. Distinguished strains are promising probiotic candidates as adjuncts and deserve further studies.

Four lactic acid bacteria (LAB) and three yeast strains isolated from a traditional Bulgarian cereal-based fermented beverage were assessed for potential probiotic properties. Acid and bile resistance, antipathogenic activity and antibiotic resistance of the strains were evaluated. Tolerance to low pH values (2.0À3.0) and high bile concentrations (0.2À2.0%) of the LAB and yeast strains varied, but all strains kept viable throughout the experiments. Antagonistic activity towards most of the eight testpathogens was observed for one LAB (Lactobacillus plantarum B28) and two yeast strains (Candida rugosa Y28 and Candida lambica Y30). Antibiotic resistance (39 antibiotics) of the LAB strains was variable, but showed their potential for therapeutic application.

We investigated water-soluble sulfated polysaccharides isolated from Monostroma nitidum using ionexchange
chromatography to determine their molecular characteristics and biological activities. The
crude and fractionated polysaccharides (F1, F2, and F3) consisted mostly of carbohydrates (58.3–91.9%),
uronic acids (0–21.8%) and sulfates (1.8–17.7%) as well as varying amounts of proteins (1.6–9.4%). Their
monosaccharide levels were significantly different including rhamnose (0–95.7%) and glucose (0–98.6%)
content with small amounts of xylose (0.8–4.3%). These polysaccharides contained one or two subfractions
with average molecular weights (Mw) ranging from 94.4 to 1387×103 g/mol. The in vitro inhibitory
activity (≤75%) of the polysaccharides on a human cancer cell line (AGS) suggested that the polysaccharides
had direct cytotoxic effects on the cancer cells. In addition, these hetero-polysaccharides (from the
crude and F1 and F2 fractions) stimulated a macrophage cell line, Raw 264.7 cells, inducing considerable
NO and PGE2, production, which suggested that they could be strong immunomodulators.

Colombia is currently one of the most promising countries with regard to its potential for agricultural development and for generating food supply for current and future human generations. This is owing to factors such as availability of land, water, topographical diversity, as well as political factors. Nevertheless, Colombia will reach this full potential if it adopts available technologies that can meet the current global challenges faced by the agriculture in the 21st century: among others, world population growth, increase in average life expectancy, high degree of malnutrition, climate change, wrong agricultural practices. Here is presented how modern biotechnology is an important ally as a wide range of technologies and innovative systems can be applied where they are most needed: for increasing cultivation productivity, resisting both biotic and abiotic factors, and ensuring food safety. In this study is showed evidence with regard to significant benefits of adopting biotechnological crops to contribute to food safety and how they are already being implemented in both developed and developing countries. Using modern technology, there are open opportunities for the country in search of circular bio-based economy, strengthen its food sovereignty and to serve as an agricultural breadbasket to Latin America and the World.

The concept of probiotics has been well-known for more than a century. The availability and survival of the consumed probiotics in the colon has not been proved convincingly and needs further studies and clarification. It was not known whether the fastidious probiotics could reach the targeted site of action due to gastrointestinal stress. However, probiotics must sustain themselves in high

Nine LAB bacteriocin-producers, isolated from vacuum-packaged cold-smoked salmon (CSS), were phenotypically and genotypically identified as Lactobacillus curvatus, Lactobacillus delbrueckii, Lactobacillus fermentum, Enterococcus faecium, and Pediococcus acidilactici. Their bacteriocins were partially characterized. The antimicrobial spectrum was determined against Listeria monocytogenes, E. faecalis, E. faecium, and Staphylococcus aureus. The molecular size of bacteriocins ranged from 2.8 to 4.5 kDa. They were inactivated by treatment with proteolytic enzymes but not by lipolytic or glycolytic enzymes. Maximal activity against L. monocytogenes ranged between 800 and 10000 AU/mL at pH 6.5. Most of the bacteriocins maintained full activity in a pH range of 2.0 to 8.0 but were partially or completely inactivated at pH 10.0. After heating at 60°C and 100°C, only two bacteriocins from Lb. curvatus strains partially lost activity. All bacteriocins showed a narrow spectrum of activity and a high anti-listerial activity, which is characteristic of the class IIa bacteriocins. Isolated bacteriocinproducing LAB could be used successfully in the bio-preservation of CSS and development of new potential bio-preservatives for CSS active against L. monocytogenes. _________________________________________________________________________________ 2. Class II, small (<10-kDa), relatively heat-stable, non-lanthionine-containing membrane-active peptides, subdivided into Listeria-active peptides with the N-terminal consensus sequence -Tyr-Gly-Asn-Gly-Val-Xaa-Cys-(Class IIa), poration complexes requiring two different peptides for activity (Class IIb), and thiol-activated peptides requiring reduced cysteine residues for activity (Class IIc);

An investigation of the relevance of sequenced protein-coding genes in comparison with 16S rRNA gene sequences to correctly delineate and discriminate between closely related Lactobacillus isolates is presented. These reportedly probiotic Lactobacillus strains were obtained from probiotic supplements and food products. Probiotic Lactobacillus species have been found to have several potential health benefits and technological properties which may be strain-dependent. It was deemed necessary to investigate molecular techniques for the identification and discrimination between closely related isolates. The 16S rRNA, pheS, and rpoA genes were amplified in a polymerase chain reaction using the oligonucleotide pairs 27F/1492R, pheS-21-F/pheS-23-R, and rpoA-21-F/rpoA-23-R. The PCR amplicons were separated using gel agarose electrophoresis and observed by the Bio-Rad Gel Doc TM XR+ Imaging system transilluminator. Sequencing of the PCR amplicons was done in an ABI PRISM TM 3100 genetic analyzer. MEGA 5.05 software was employed in doing the phylogenetic analysis. Identification by 16S rRNA gene sequencing was confirmed by Address correspondence to Richard Nyanzi, Downloaded by [Tshwane University of Technology] at 00:09 24 October 2013 304 R. Nyanzi et al.

Brown seaweeds (Sirophysalis trinodis and Polycladia myrica) are native and very abundant in Iran south coast. They are rich in unsaturated fatty acids and minerals; whilst, snacks are a low significant food from nutritional point of view. Corn snacks after extruding were seasoned with brown seaweeds water extracts as an ingredient at different (2 and 4%) levels. In vitro antioxidant and microbiological properties, total phenol content, fatty acid composition, chemical analyses such as thiobarbituric acid, peroxide value, color, water activity, microbial count and sensory characteristics of fortified corn snacks were evaluated. The results of this study showed that snacks seasoned with 4% P. myrica extracts were acceptable sensori-ally and other functional characteristics. The total phenol content varied between 0.02 and 0.17 mg gallic acid equivalents (GAE)/g, whilst total antioxidant activity varied from 0.05 to 18.22 mg ascorbic acid equivalents (AAE)/g sample, amongst other samples. 2,2-Diphenyl-1-picrylhydrazyl, metal chelating and reducing power of acceptable snacks sensorially were 4.37, 76.34 and 0.238%, respectively. The acceptable snacks sensorially had a very mild seaweed flavor with taste similar to control snack, as assessed by panelists. The ratio of n-3 to n-6 fatty acids in P. myrica extract used on snacks was 2.66:1 as compared to 2.94:1 in S. trinodis extract but the ratio of minerals in them was higher. Therefore, as a result, the addition of water extracts (especially 4%) of both seaweeds in order to producing favorite foods like snacks can help in fortifying them for children.

Foodborne viruses, particularly human norovi- rus (NV) and hepatitis virus type A, are a cause of concern for public health making it necessary to explore novel and effective techniques for prevention of foodborne viral contamination, especially in minimally processed and ready-to-eat foods. This study aimed to determine the antiviral activity of a probiotic lactic acid bacterium (LAB) against feline calicivirus (FCV), a surrogate of human NV. Bacterial growth medium filtrate (BGMF) of Lactococcus lactis subsp. lactis LM0230 and its bacterial cell suspen- sion (BCS) were evaluated separately for their antiviral activity against FCV grown in Crandell–Reese feline kid- ney (CRFK) cells. No significant antiviral effect was seen when CRFK cells were pre-treated with either BGMF (raw or pH 7-adjusted BGMF) or BCS. However, pre-treatment of FCV with BGMF and BCS resulted in a reduction in virus titers of 1.3 log10 tissue culture infectious dose (TCID)50 and 1.8 log10 TCID50, respectively. The highest reductions in FCV infectivity were obtained when CRFK cells were co-treated with FCV and pH 7-adjusted BGMF or with FCV and BCS (7.5 log10 TCID50 and 6.0 log10 TCID50, respectively). These preliminary results are encouraging and indicate the need for continued studies on the role of probiotics and LAB on inactivation of viruses in various types of foods.

Six different blends of lactic acid bacterial cultures (Lactobacillus plantarum or Pediococcus cerevisiae) combined with Saccharomyces cerevisiae were used as co-culture for preparing sourdoughs. These prefermented sourdoughs were applied for producing pan breads. Acidification power, leavening ability, and microbial counts were conducted at different sour fermentation intervals. The highest acidification power in sourdoughs were recorded when 2% w d /w d (dry weight of cells/dry weight of flour) of either L. plantarum or P. cerevisiae was used in combination with 2% w d /w d S. cerevisiae. The leavening ability of sourdoughs was significantly (p < 0.05) enhanced by increasing the addition percentage of the studied LAB. According to staling rate, physical, and sensory characteristics, the best two treatments were obtained when the co-culture of 2% w d /w d S. cerevisiae with 4% w d /w d L. plantarum or 4% w d /w d P. cerevisiae were used. These two treatments were successfully applied in production of the flat bread. According to staling rate, physical and sensory characteristics, sourdough prefermented with 2% w d /w d S. cerevisiae combined with 4% w d /w d L. plantarum was the best treatment for preparing of flat bread. Overall the co-culture of L. plantarum and with S. cerevisiae might be a useful tool for preparing sourdough starter that was most effective for improving sensory and physical properties of both pan and flat bread. In addition it can help extend the shelf life by delaying bread staling and inhibiting mold spoilage.

Alok prakash is pursuing his Bachelors in Biotechnology at the age of 20, from VIT University, Tamilnadu, India. Currently he has completed his second year of four years course. He is doing his summer internship from Britannia in Quality control department at Bangalore.

In this study we reported the development and evaluation of a quantitative competitive polymerase chain reaction (QC-PCR) for detection and quantification of poultry DNA in fish meal. A universal PCR primer pair (Pou) was used to amplify a specific region 12s rRNA from poultry DNA. Specificity of the primers was evaluated with DNA from cattle and sheep. An external control DNA was constructed by 83 bp differing in length from the poultry target sequence and used for PCR reaction together with the target DNA. DNA was extracted from thirty commercial samples of fish meal and spiked with external control DNA and was co-amplified with Pou primer pair. The signal intensity was quantified by ImageJ 1.29x and were used to compare variety of poultry pollution percentage in fish meal samples. The results of QC_PCR showed that pollution percentage was in the range of 0.1 to 3% in collected samples. This study was the first report of QC_PCR application for quantifying of poultry pollution in fish meal in Iran.

This article may be used for research, teaching, and private study purposes. Any substantial or systematic reproduction, redistribution, reselling, loan, sub-licensing, systematic supply, or distribution in any form to anyone is expressly forbidden. The publisher does not give any warranty express or implied or make any representation that the contents will be complete or accurate or up to date. The accuracy of any instructions, formulae, and drug doses should be independently verified with primary sources. The publisher shall not be liable for any loss, actions, claims, proceedings, demand, or costs or damages whatsoever or howsoever caused arising directly or indirectly in connection with or arising out of the use of this material.

The bacterium Burkholderia strain 2.2 N is a soil isolate and a member of a group of nonobligative predator bacteria that can prey on other microorganisms or grow saprophytically. The bacterium has anti-bacterial, anti-fungal, anti-yeast and anti-protozoan activities. Burkholderia strain 2.2 N culture shows hydrolysis on Milk Casein Agar, indicating the bacterium also produces a protease.

ABSTRACT Quorum Sensing (QS), a signaling system present in bacteria, influences the expression of a variety of virulence factors. This study investigated the ability of citrus extracts to inhibit the activity of AI-2 molecules that mediate QS in Campylobacter jejuni and the effects of these extracts on motility, biofilm formation and expression of flaA-B. Cultures of C. jejuni were exposed to extracts of Citrus limon, Citrus medica and Citrus aurantium peels at various concentrations. Swarm motility tests were performed in Muller Hinton agar; biofilm formation was determined colorimetrically in microtiter plates; AI-2 activity was measured with a bioluminescence assay using V. harveyi; and flaA-B expression was determined by qRT-PCR. Treatment with C. limon or C. medica peel extract reduced swarm motility 44–59%, whereas treatment with C. aurantium extract reduced swarm motility 35–40%. Biofilm formation was reduced 60–75 % by these extracts, depending on extract concentration and /or strain tested. All three citrus extracts decreased AI-2 activity by about 90 %, and at 75 % of MBC, significantly (P ≤ 0.05) reduced expression of flaA-B. These findings provide preliminary metabolic and molecular insights into the effects of edible antimicrobials on QS and virulence factors of C. jejuni.

Penicillium decumbens produced a set of enzymes, including a monoxygenase and two glycosidases, which degrade rutin, a nontoxic flavonoid glycoside, to watersoluble products. The monoxygenase (quercetinase) cleaves the heterocyclic ring in quercetin, the aglycone part of rutin. The glycosidases (a-l-rhamnosidase and b-glucosidase) hydrolyze the bonds between quercetin and rutinose, and between glucose and rhamnose, the constituent monosaccharides of rutinose. Simultaneous production of the three enzymes was optimized following the examination of a number of culture conditions. Maximum enzyme activities were observed when the fungus was grown at 30 C with an initial pH of 7.0, using 8.0 g/L rutin and 9.0 g/L di-ammonium hydrogen phosphate as carbon and nitrogen sources, respectively. The enzymes were purified to electrophoretic homogeneity by a series of consecutive chromatographic steps including anion and cation exchange as well as gel filtration. The purified quercetinase revealed an apparent tetrameric structure, with a reduced molecular mass of 45 kDa. a-l-Rhamnosidase showed ORDER REPRINTS an apparent molecular mass of 58 kDa and the purified b-glucosidase was a tetramer exhibiting a reduced molecular mass of 120 kDa.

Stevia reabudiana is gaining popularity especially in making diabetic food supplements in view of its non-nutritive glycosides. Steviosides profile in ex vitro and in vitro leaves and callus cultures of S. rebaudiana were investigated by HPLC analysis and further confirmed by MS using mass spectral fragmentation data obtained from LC-MS-ESI studies. The leaf samples (4 weeks old) and callus cultures (2 weeks old) were used for extraction and extracts were used for HPLC analysis. Predominantly, eight sweet diterpene glycosides were detected. The highest stevioside content of 6.48% Steviolbioside and 0.099% Rebaudioside-A on a dry weight basis were found in ex vitro and in vitro leaves, respectively. In callus and suspension cultures, the biosynthesis of steviosides was observed except for steviolbioside. The LC-MS-ESI based detection of different steviosides in Stevia cultures could be used for comprehensive qualitative evaluation of the samples.

The amylase from Neurospora crassa is an interesting enzyme, having higher stability than amylase from Aspergillus oryzea under a broad range of pH values. Moreover, the N. crassa enzyme may be immobilized on different supports with good retention of enzyme activity. The best stabilizations were achieved using Eupergit C 250 L or glyoxyl agarose, with which the enzyme remained fully

Industrial applications of enzyme catalysts are mostly hydrolysis reactions. But increasing attention is given to enzymatic synthesis reactions. The possibility of obtaining efficient synthesis reactions without involving costly cofactors is illustrated by examples taken in the field of oligosaccharide production.Three main approaches are considered: reversion of hydrolysis reactions, by shifting the position of the reaction equilibrium,“transhydrolytic”; reactions, using the transferase activity of hydrolytic enzymes,transfer reactions, catalyzed by transferase enzymes.The respective advantages and drawbacks of these three approaches are compared.The oligosaccharides thus obtained are of interest in different fields of application: food and feed ingredients, pharmaceutical and immunological products, cosmetic additives, for example.

Even while hostilities were still going on, many persons in Hie United States began to think of how we could reach international agreement after the war which would avoid the mistakes and economic conflict of the interwar period and set the course of international trade along expanding and liberal lines. The Atlantic Charter enunciated the principle of equal access for all to the markets and the raw materials of the world. Article VII of the Mutual Aid Agreements laid S. Doc' No. 61 Digitized for FRASER Federal Reserve Bank of St. Louis

There is a growing demand for healthy and safe food, strategy against an increasing risk of biotic factors such as disease, and threats to agricultural and food production from changing global climate condition. Nanotechnology is a new discipline and developed innovative tools to revolutionize the agricultural and food industry through diagnosis and treatment of diseases, enhancing the ability of plants to absorb nutrients, combat microbial and pest infections, increase the efficiency of biocides, reduce pollution and clean-up existing pollutants. Controlled Environment Agriculture (CEA) can immensely benefit itself from nanotechnology by using nano-sensors and nano-devices, and improve the grower&#39;s ability for timely harvest of the crop, maintaining the vitality of the crop, and abatement of microbial or chemical hazards. With these technological development, societal issues associated with nanotechnology and to improve public awareness are emerging.

The gene of a thermostable alpha-galactosidase, aglA, from Thermus sp. strain T2 was sequenced, cloned and overexpressed in Escherichia coli (strain MC 2508. The purified enzyme proved to be quite thermostable, retaining high levels of activity even after incubation at 70°C. The optimal T was 65°C at pH 7. The highest activity was achieved at acid pH values, although good activity could be obtained in a broad pH range. Enzyme stability depends on the enzyme concentration at alkaline pH values, suggesting that under these conditions the subunit dissociation may be the first step in the inactivation of the enzyme. However, at pH 5 the enzyme stability becomes independent of the enzyme concentration. The enzyme also exhibited a quite broad specificity, although it shows the best activity with alpha derivatives of galactose, and was able to recognize very different substrates (alpha derivatives of mannose, xylose and maltose, and even beta galactose derivatives). There was no detectable activity against glucose derivatives.

Superior artisanal isolates of thermophilic lactic acid bacteria producing high lactic acid and β-galactosidase were isolated from traditional Turkish yogurt samples from the Toros mountain region from a highly bio-diverse environment. A full factorial statistical design, with the factors of types of strains and medium formulations under static and agitation conditions, were applied to investigate the effects on β-galactosidase and

Soymilk has attracted much interest in the food industry because of its health- promoting properties. Fermentation with lactic acid bacteria is known to provide value addition to soymilk by reducing the beany flavor and content of indigestible oligosaccharides and by enhancing the bioavailability of isoflavones, resulting in a nutritious probiotic food product. In the present study, Soymilk fermentation was studied

This article may be used for research, teaching, and private study purposes. Any substantial or systematic reproduction, redistribution, reselling, loan, sub-licensing, systematic supply, or distribution in any form to anyone is expressly forbidden. The publisher does not give any warranty express or implied or make any representation that the contents will be complete or accurate or up to date. The accuracy of any instructions, formulae, and drug doses should be independently verified with primary sources. The publisher shall not be liable for any loss, actions, claims, proceedings, demand, or costs or damages whatsoever or howsoever caused arising directly or indirectly in connection with or arising out of the use of this material.

Background: Nanoparticles in biotechnology studies have played a significant role during the recent years and a wide range of them are being applied in food industries to prolong the microorganisms viability for more effective function in food processing and human gut. Methods: The main purpose of this research was evaluating the viability of two bacteria of Lactobacillus Casei and Lactobacillus Bulgaricus treated through double-coated beads including alginate Chitosan (First coating), and Eudragit S100 (Second coating) in simulated gastrointestinal (GI) circumstance and yogurt. Free cells were employed as a control test and the results reflected that microencapsulated strains can survive longer than the normal cells. Results: The number of free cells of L. Casei and L. Bulgaricus respectively decreased from 6.0×10 6 and 7.2×10 6 (In the first day) to 4.1×10 5 and 5.3×10 6 (In the day 32) in GI condition. Also, in the same intervals of time, the number of double-coated L. Casei and L. Bulgaricus decreased respectively from 6.9×10 8 and 7.1×10 8 to 4.5×10 7 and 3.1×10 7 in simulated condition. Furthermore, the pH rate steadily decreased, however, it was more dramatic in the first week, whereas the trend gradually became more moderate in the last two measurements. Conclusion: Results indicated that microencapsulation increases the bacteria viability. Also, the pattern of pH changes was similar for both strains and revealed that the rates of pH and acidity in both double-coated and normal forms are close to the control test in the final measurement.

The nutritional composition of two marine microalgae, Chlorella spp. and Monodus subterraneus, cultured in an outdoor bubble column photobioreactor used in batch mode was analyzed. Nutrients are reported at different microalgal growth phases. The proximate composition (moisture, crude protein, available carbohydrates and saponifiable oil), fatty acid and carotenoids at different growth stages were determined. On average, the biomass contained high amounts of protein in the two analyzed microalgae for all growth stages. Chlorella spp. biomass contained α-linolenic acid as predominant fatty acid, while M. subterraneus biomass was rich in palmitic and eicosapentaenoic fatty acids, which reached a maximum EPA productivity at the exponential growth phase (65.0 mg• L −1 •day −1). For both microalgae, carotenoid content was strongly influenced by the growth phase. Chlorella spp. biomass was found to be good sources of lutein and β-carotene, while M. subterraneus biomass exhibited high amounts of neoxanthin and β-carotene. A high carotenoid productivity was obtained for this microalgae at the stationary growth phase, with 19.4 mg•L −1 •day −1. The results of this study clearly demonstrated the relevance of microalgae for potential use in functional foods, justifying their commercial production.

The aim of this study was to evaluate variation in the physical and chemical properties of fermented cocoa beans with cocoa beans transfer between wooden fermentation boxes manually (M) and semi-mechanized (SM) way. Mass temperature, moisture, pH, and total acidity of the cotyledon and pulp; the total polyphenol, anthocyanin, reducing sugar, theobromine, and caffeine content in fresh, fermented, and dried beans; and percentage of fermented beans and time required to move beans during fermentation were determined. The cocoa used grew in the Pachiza district of the San Martin region of Peru. Cocoa sampling was each 0, 48, 72, 96, 120, 144, and 168 h of fermentation. The cocoa mass temperature was highest with both removal systems after 96 h of fermentation. M cotyledon and pulp samples had the highest moisture content and titratable acidity, while cotyledon and pulp pH with both systems were statistically equal. In contrast, fermented beans had a higher polyphenol, anthocyanin, reducing sugar, theobromine, and caffeine content with SM. SM produced the greatest amount of fermentation (91.67%) and required the shortest amount of time to move beans (78.56 min). In conclusion, the system of fermentation of cocoa beans with SM was faster and produced fermented grains with high chemical quality.

Keywords: Fermented cocoa, transfer, manually, semi-mechanized.

The use of viable or attenuated Lactobacillus helveticus DPC 4571 for use in enzymemodified cheese production was assessed. Optimal heat shocking conditions for attenuation of DPC 4571 were found to be 69°C for 25 sec. Enzyme-modified cheese was produced from an emulsion of pre-hydrolysed rennet curd, water, and butter fat. This substrate was heat-treated and inoculated with either an equivalent level of viable or attenuated cells of DPC 4571 and further incubated under controlled conditions. The heat-treated products produced using attenuated DPC 4571 had a preferred sensory character with strong cheesy savory notes, enhanced secondary proteolysis, and more key volatile flavor compounds than those produced with viable DPC 4571. However, prolonged incubation (>16 h) resulted in growth of advantageous enterococci, which adversely influenced the sensory profile.

One hundred and three Fusarium isolates from maize samples collected from different districts of Karnataka state, India, were analyzed with genus-specific, species-specific, and potential fumonisin specific oligonucleotide primers. One set of genus-specific primers ITS F and ITS R based on a highly conserved ITS region of the genus Fusarium were used to differentiate Fusarium species from closely related genera. All the Fusarium species tested scored positive with the ITS pair of primers. Detection and identification of Fusarium verticillioides species was done by using a newly designed reverse primer VERT-R (5′-CGA CTC ACG GCC AGG AAA CC −3′) based on an intergenic spacer sequence (IGS) combined with an already designed forward primer VERTF-1 (5′-GCG GGA ATT CAA AAG TGG CC-3′) published previously. Out of 103 Fusarium species tested, 83 isolates of F. verticillioides scored positive for VERTF-1/ VERT-R species-specific pair of primers. Further to discriminate potential fumonisinproducing and nonproducing strains of F. verticillioides, the VERTF-1/VERTF-2 set of primers [VERTF-1 (5′-GCG GGA ATT CAA AAG TGG CC-3′) and VERTF-2 (5′-GAG GGC GCG AAA CGG ATC GG-3′)] were used. 64 isolates of F. verticillioides scored positive for VERTF-1/ VERTF-2 pair of primers. In total, three primers, one forward primer VERTF-1 and two reverse primers VERT-R and VERTF-2, were used for the confirmation of F. verticillioides up to the species level

Immobilized metal ion affinity chromatography (IMAC) enables the fractionation of commercial fungal enzyme preparations. Pectin‐lyase showed no affinity with the chromatographic matrix at pH 7. Endo‐glucanase and cellobiohydrolase were both eluted in almost all fractions but predominantly in three fractions when pH decreased. This suggests that IMAC can discriminate between different forms of cellulase isoenzymes. Polygalacturonase and pectinesterase were released with last fraction, showing their strongest affinity for the matrix. Following an experimental design, IMAC fractions containing separately pectin‐lyase and cellulase have been used to formulate an optimal enzymatic preparation for liquefaction of passion fruit pulp. It has been found that for every liter of passion fruit juice, at least 85 units of pectin‐lyase, 100 units of cellobiohydrolases and 700 units of endo‐glucanases are required for convenient liquefaction after 1 hour of incubation at 30 °C.

Biotechnology is an applied science which represents a blending of the principles and practice of biochemistry, genetics, and microbiology. The recent breakthroughs in molecular biology have transformed biotechnology into a precision science. These developments have brought in further refinements to areas like protein chemistry, nucleic acid biochemistry, fermentation, and immunology, which unfortunately are not very familiar with developing countries.

Sugar cane juice, an abundant agricultural product in Brazil, was investigated as the main substrate for the culture of Rhodotorula rubra and R. glutinis. In order to evaluate yeast growth and carotenoid production, an experimental factorial design (2 4À1 ) was used for the following variables: sugar concentration in the sugar cane juice, yeast extract concentration, absence or presence of peptone and absence or supplementation with a solution of inorganic salts. In all experiments, the major carotenoids were quantified by HPLC, these being torularhodin, torulene, b-carotene and gcarotene in different proportions depending on the medium composition. In general, greater carotenoid production was accomplished by lower cell *Corresponding growth. The maximum productivity obtained, as total carotenoid per g of dry mass, was 427 mg for R. rubra and 197 mg for R. glutinis.