Microbiological quality of an edible caterpillar of an emperor moth, Bunaea alcinoe

An investigation into the microbiological status of processed caterpillar of a lepidopteran, Bunaea alcinoe revealed the presence of six genera of bacteria and three genera of moulds including one species of yeast. The microbial population of 4.49 × 107 (bacteria) and 9.5 × 106 (fungi) indicates contamination of the product. Pseudomonas aeruginosa and Proteus mirabilis are food contaminants with high protein contents. P. aeruginosa produce protease and lipase that catalysis reaction causing degradation of proteins and lipids respectively, resulting in an undesirable flavours in food products. P. mirabilis rarely give rise to food borne infections, but lowers the nutritional quality of contaminated foods. Staphylococcus aureus, Bacillus cereus and Escherichia coli produce various toxins associated with food infection and intoxication. Streptococcus mitis is involved in dental caries and periodontal disease when ingested in food. Aspergillus, Penicillium and Fusarium species elaborate lethal mycotoxins associated with carcinogenicity and nephrotoxicity in humans and animals. Majority of the isolates are soil borne and may have contaminated the product during harvest. Recontamination of the product could arise from poor handling, inadequate temperature of processing and exposure during sun drying. The use of modified atmospheric packaging system is strongly recommended to reduce moisture, microbial contamination and enhanced the shelf life of the nutritious product

Effect of biopolymers containing natamycin against Aspergillus niger and Penicillium roquefortii on fresh kashar cheese

Fungal spoilage during refrigerated storage is one of the main safety and quality-related problems for dairy products. The effect of wheat gluten (WG) and methyl cellulose (MC) biopolymers containing natamycin (NA) on the growth of Aspergillus niger and Penicillium roquefortii on the surface of fresh kashar cheese during storage at 10 C for 30 days was investigated. Wrapping of A. niger-inoculated cheese with MC films containing 5–20 mg NA per 10 g resulted in approximately 2-log reductions in spore count. Two mg NA per 10 g included into WG films was sufficient to eliminate A. niger on the surface of cheese. However, MC and WG films containing NA did not cause any significant decrease in P. roquefortii count on the cheese surface. Therefore, especially use WG films in dairy applications could be an effective way of controlling A. niger growth on these products.The Scientific and Technological Research Council of Turkey (TUBITAK-TOVAG Project No: 104O543

Fungal transformation of selenium and tellurium located in a volcanogenic sulfide deposit

© 2020 The Authors. Environmental Microbiology published by Society for Applied Microbiology and John Wiley & Sons Ltd.Peer reviewedPostprin

Microbial and Spectroscopic Assessment on the Elemental Composition of Edible Clams (Mercenaria mercenaria) in the Kingdom of Bahrain

The study aimed to determine the Microbial and Spectroscopic Elemental Composition of Edible Clams (Mercenaria mercenaria) in Bahrain. Specifically, it determined the elemental composition and their concentrations was compared with the normal composition of daily serving of clams. The determination on the presence of microbes was also done and microbes present were identified. Clams samples were collected along the seashore of Tubli in the Kingdom of Bahrain where they are abundantly found. The collected clams were transported to the Biochemistry laboratory of the College of Medicine of AMA –International University of Bahrain for analysis. The spectrophotometer was used to determine the elemental composition which were limited to the analysis of calcium, chlorides, magnesium, sodium , iron and zinc. Results show that the elemental composition of the clam on calcium, magnesium, sodium and chloride were found to contain higher composition as compared to the normal elements found on daily serving of clams which may be due to the nature of substrate found in the area where the edible clams were collected while the composition of  potassium, copper and iron  was found to be lower than the normal elemental component of daily serving of clams which means that these elements are not that much in the area where the clam samples were collected  considering that clams are considered scavengers. Lastly, the analysis on zinc was found to have same concentration when compared to the normal elemental composition on clams. This indicates that chlorides in the area where the samples were collected are minimal knowing that chloride is one of the major inorganic anions present in water and sewage which is responsible on the salty taste produced by chloride concentration and depends upon the chemical composition of water. The microbial test results show that the collected clams were contaminated with fecal coli forms and cocci coli forms so proper handling and cooking it properly is one of the remedies in patronizing the clams. Keywords: Microbial and Assessment of Elemental Compositio

Optimal Management of a Hawaiian Coastal Aquifer with Near-Shore Marine Ecological Interactions

We optimize groundwater management in the presence of marine consequences of submarine groundwater discharge (SGD). Concern for marine biota increases the optimal steady-state head level of the aquifer. The model is discussed in general terms for any coastal groundwater resource where SGD has a positive impact on valuable near-shore resources. Our application focuses of the Kona Coast of Hawai’i, where SGD is being actively studied and where both near-shore ecology and groundwater resources are serious sociopolitical issues. To incorporate the consequences of water extraction on nearshore resources, we impose a safe minimum standard for the quantity of SGD. Efficient pumping rates fluctuate according to various growth requirements on the keystone marine algae and different assumptions regarding recharge rates. Desalination is required under average recharge conditions and a strict minimum standard, and under low recharge conditions regardless of minimum standards of growth.groundwater management, marine ecology, dynamic optimization, safe minimum standard, sustainability science.

Bay leaves extracts as active additive for food protective coatings

Ethanolic extracts of bay leaves were obtained using the Soxhlet method (extraction yield of 22.3 ± 1.2%) and further analyzed through different methods, thus determining the chemical composition with gas chromatography, phenolic content with the Folin–Ciocalteu technique (11.8 ± 0.4% wt.) and antioxidant power with the radical 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) method (75.06%). Furthermore, its effect on the growth of two bacteria, Escherichia coli and Bacillus cereus, and on two yeasts, Candida glabrata and Saccharomyces cerevisiae, was determined, showing a minimum inhibitory concentration of 0.65 mg/mL on the growth of B. cereus. Finally, edible films were prepared using different polymers (carboxymethyl cellulose, gum Arabic, polyvinyl pyrrolidone, and polyvinyl alcohol) containing 0, 5, 10, or 15% wt. of bay leaf extract as troubleshooting for perishable fruits, specifically for cultivated strawberry. The prepared composites presented reduced water vapor permeabilities (up to 4.3 × 10−7 g·Pa−1·m−1·h−1), high specific transparencies (≈30%/mm), as well as the effective blocking of ultraviolet radiation (>99.9%). In vivo tests showed that the most suitable treatment for strawberry protection was the impregnation with a composite comprising polyvinyl alcohol and a 15% wt. bay leaf extract, resulting in a noteworthy reduction in mass loss (22% after 6 days). It can be asserted that food packaging with the designed composites would be an effective alternative for the reduction in postharvest losses

Agarose-based structured optical fibre

Biocompatible and resorbable optical fibres emerge as promising technologies for in vivo applications like imaging, light delivery for phototherapy and optogenetics, and localised drug-delivery, as well as for biochemical sensing, wherein the probe can be implanted and then completely absorbed by the organism. Biodegradable waveguides based on glasses, hydrogels, and silk have been reported, but most of these devices rely on complex fabrication procedures. In this sense, this paper proposes a novel structured optical fibre made of agarose, a transparent, edible material used in culture media and tissue engineering. The fibre is obtained by pouring food-grade agar into a mould with stacked rods, forming a solid core surrounded by air holes in which the refractive index and fibre geometry can be tailored by choosing the agarose solution composition and mould design, respectively. Besides exhibiting practical transmittance at 633 nm in relation to other hydrogel waveguides, the fibre is also validated for chemical sensing either by detecting volume changes due to agar swelling/dehydration or modulating the transmitted light by inserting fluids into the air holes. Therefore, the proposed agarose-based structured optical fibre is an easy-to-fabricate, versatile technology with possible applications for medical imaging and in vivo biochemical sensing101CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPNão temNão tem2017/25666-

Perfil lipídico, poder antirradicalario y propiedades antimicrobianas del aceite de Syzygium aromaticum

In this investigation cold pressed clove (Syzygium aromaticum) oil (CO) was studied for its lipid classes, fatty acid profiles and tocol contents. The radical scavenging potential and antimicrobial properties of CO were also evaluated. The levels of neutral lipids in CO was the highest (ca. 94.7% of total lipids), followed by glycolipids and phospholipids. The main fatty acids in CO were linoleic and oleic, which comprise together ca. 80% of total fatty acids. Stearic and palmitic acids were the main saturated fatty acids. a- and γ-tocopherols and d-tocotrienol were the main tocols. CO quenched 70% of DPPH• radicals after 1 h, while extra virgin olive oil was able to quench only 45%. ESR measurements also showed the same pattern, wherein CO quenched 57% of galvinoxyl radical and olive oil deactivated about 38%. The results of antimicrobial properties revealed that CO inhibited the growth of all tested microorganisms. CO had a drastic effect on the biosynthesis of protein and lipids in the cells of B. subtilis. In consideration of is tpotential utilization, detailed knowledge on the composition and functional properties of CO is of major importance.Se ha estudiado el aceite de clavo (Syzygium aromaticum) obtenido mediante presión en frío (CO) y sus diferentes clases de lípidos, perfiles de ácidos grasos y contenido en tocoles. También se evaluó el potencial captador de radicales y las propiedades antimicrobianas del CO. Los niveles de lípidos neutros en CO fue mayoritario (aprox. 94,7% de lípidos totales), seguido de glicolípidos y fosfolípidos. Los principales ácidos grasos en CO fueron linoleico y oleico, que comprenden juntos el 80% de ácidos grasos totales. Los ácidos esteárico y palmítico fueron los principales ácidos grasos saturados. α- y γ-Tocoferol y δ-Tocotrienol fueron los principales tocoles. CO atrapó el 70% de los radicales DPPH• después de 1 h, mientras que el aceite de oliva virgen extra fue capaz de atrapar sólo el 45%. Las medidas de ESR también mostraron el mismo patrón, en el que CO inactivó 57% de radicales galvinoxil os y el aceite de olive desactivó aproximadamente el 38%. Los resultados de las propiedades antimicrobianas revelaron que el CO inhibió el crecimiento de todos los microorganismos ensayados. CO mostró un efecto drástico en la biosíntesis de proteínas y lípidos en las células de B. subtilis. En relación al potencial utilización, el conocimiento detallado de la composición y propiedades funcionales de CO es de gran importancia

Eco-Friendly Edible Packaging Systems Based on Live-Lactobacillus kefiri MM5 for the Control of Listeria monocytogenes in Fresh Vegetables

To meet consumer requirements for high quality food free of chemical additives, according to the principles of sustainability and respect for the environment, new “green” packaging solutions have been explored. The antibacterial activity of edible bioactive films and coatings, based on biomolecules from processing by-products and biomasses, added with the bacteriocin producer Lactobacillus kefiri MM5, has been determined in vegetables against L. monocytogenes NCTC 10888 (i) “in vitro” by a modified agar diffusion assay and (ii) “on food” during storage of artificially contaminated raw vegetable samples, after application of active films and coatings. Both polysaccharides-based and proteins-based films and coatings showed excellent antilisterial activity, especially at 10 and 20 days. Protein-based films displayed a strong activity against L. monocytogenes in carrots and zucchini samples (p < 0.0001). After 10 days, both polysaccharide-based and protein-based films demonstrated more enhanced activity than coatings towards the pathogen. These edible active packagings containing live probiotics can be used both to preserve the safety of fresh vegetables and to deliver a beneficial probiotic bacterial strain. The edible ingredients used for the formulation of both films and coatings are easily available, at low cost and environmental impact

Alginate-Based Edible Coatings Enriched with Cinnamon Essential Oil Extend Storability and Maintain the Quality of Strawberries under Tropical Condition

Strawberries are often transported and sold without temperature control, which causes huge losses due to rapid decay and quality deterioration. In this study, the effectiveness of edible coatings using alginate and enriched with an antibacterial agent (cinnamaldehyde from Cinnamomum burmannii essential oil), to maintain the quality and shelf life of strawberry was examined. Alginate coatings were prepared by dissolving 2%(w/v) sodium alginate, 0.5%(v/v) glycerol, 0.1%(w/v) CMC, and 0.5% (w/v) stearic acid, while antimicrobial agent was prepared by homogenizing 0.5%(v/v) cinnamon essential oil and 0.2%(v/v) Tween 20. Physicochemical and biochemical attributes [weight loss, firmness, color (L*, a*, b*), soluble solids content, vitamin C loss, acidity level, odor, total yeast and molds, and total mesophilic microorganisms were analyzed during storage under tropical conditions at 27±2°C. Statistical analysis was performed using ANOVA followed by a Tukey test. The inhibitory activity of antimicrobial agent was evaluated using the disc diffusion method. An alginate-based coatings enriched with Cinnamomum burmannii essential oil (AL+CBEO) was effective in maintaining physicochemical quality attributes and reducing the number of spoilage microorganisms, while alginate coatings alone (AL) found to be optimal for vitamin C loss prevention and additionally exhibited a more desirable odor. Overall, strawberry stored under tropical conditions appeared to be better preserved by alginate-based coatings enriched with cinnamon essential oil.