Shearfree Condition and dynamical Instability in f(R,T)f(R,T) gravity

The implications of shearfree condition on instability range of anisotropic fluid in $f(R,T)$ are studied in this manuscript. A viable $f(R, T)$ model is chosen to arrive at stability criterion, where $R$ is Ricci scalar and $T$ is the trace of energy momentum tensor. The evolution of spherical star is explored by employing perturbation scheme on modified field equations and contracted Bianchi identities in $f(R, T)$. The effect of imposed shearfree condition on collapse equation and adiabatic index $\Gamma$ is studied in Newtonian and post-Newtonian regimes.Comment: 16 page

Isothermal Plasma Wave Properties of the Schwarzschild de-Sitter Black Hole in a Veselago Medium

In this paper, we study wave properties of isothermal plasma for the Schwarzschild de-Sitter black hole in a Veselago medium. We use ADM 3+1 formalism to formulate general relativistic magnetohydrodynamical (GRMHD) equations for the Schwarzschild de-Sitter spacetime in Rindler coordinates. Further, Fourier analysis of the linearly perturbed GRMHD equations for the rotating (non-magnetized and magnetized) background is taken whose determinant leads to a dispersion relation. We investigate wave properties by using graphical representation of the wave vector, the refractive index, change in refractive index, phase and group velocities. Also, the modes of wave dispersion are explored. The results indicate the existence of the Veselago medium.Comment: 24 pages, 12 figures, accepted for publication in Astrophys. Space Sci. arXiv admin note: text overlap with arXiv:1101.0884 and arxiv:1007.285

Probiotic and Antioxidant Potential of the <i>Lactobacillus</i> Spp. Isolated from Artisanal Fermented Pickles

The present study was based on bacterial isolation with probiotic potential from artisanal fermented pickles. A total of 36 bacterial strains were isolated from 50 different artisanal fermented pickle samples. Nine isolates with promising probiotic potential (PCR99, PCR100, PCR118, PCR119, PCR121, PCR125, PCR137, PCR140 and PCR141) were selected. The strains showed varied protease, amylase, lipase and cellulase patterns. The isolated strains displayed varied responses towards various antibiotic classes, i.e., PCR140 showed resistance to penicillin G, polymyxin B, Metronidazole and Streptomycin. PCR140 showed highest resistance to bile salt concentrations (0.3% and 0.5%) and acidic conditions (pH 3 and pH 4) when exposed to mimicked gastrointestinal conditions. The cell viability against enzymes produced in stomach and intestines showed different patterns as pepsin was in the range of 94.32–91.22%, pancreatic resistance 97.32–93.11% and lysozyme resistance was detected at 99.12–92.55%. Furthermore, the auto-aggregation capability of isolated strains was in the range of 46.11–33.33% and cell surface hydrophobicity was in the range of 36.55–31.33%. PCR 140 showed maximum antioxidant activity in lyophilized cells as well as probiotic potential. A phylogenetic analysis based on 16S rRNA gene sequencing confirmed that PCR140 (NMCC91) with higher in vitro probiotic and antioxidant potential belongs to the genus Lactobacillus with 97% similarity with Lacticaseibacillus paracasei. This work demonstrated that the isolate PCR 140 (NMCC91) is suitable for use in food and medical industries

Probiotic and Antioxidant Potential of the Lactobacillus Spp. Isolated from Artisanal Fermented Pickles

The present study was based on bacterial isolation with probiotic potential from artisanal fermented pickles. A total of 36 bacterial strains were isolated from 50 different artisanal fermented pickle samples. Nine isolates with promising probiotic potential (PCR99, PCR100, PCR118, PCR119, PCR121, PCR125, PCR137, PCR140 and PCR141) were selected. The strains showed varied protease, amylase, lipase and cellulase patterns. The isolated strains displayed varied responses towards various antibiotic classes, i.e., PCR140 showed resistance to penicillin G, polymyxin B, Metronidazole and Streptomycin. PCR140 showed highest resistance to bile salt concentrations (0.3% and 0.5%) and acidic conditions (pH 3 and pH 4) when exposed to mimicked gastrointestinal conditions. The cell viability against enzymes produced in stomach and intestines showed different patterns as pepsin was in the range of 94.32&ndash;91.22%, pancreatic resistance 97.32&ndash;93.11% and lysozyme resistance was detected at 99.12&ndash;92.55%. Furthermore, the auto-aggregation capability of isolated strains was in the range of 46.11&ndash;33.33% and cell surface hydrophobicity was in the range of 36.55&ndash;31.33%. PCR 140 showed maximum antioxidant activity in lyophilized cells as well as probiotic potential. A phylogenetic analysis based on 16S rRNA gene sequencing confirmed that PCR140 (NMCC91) with higher in vitro probiotic and antioxidant potential belongs to the genus Lactobacillus with 97% similarity with Lacticaseibacillus paracasei. This work demonstrated that the isolate PCR 140 (NMCC91) is suitable for use in food and medical industries