Evaluation of microbiological safety in bioinputs produced in Mexico

Objective: This work aimed to evaluate the microbiological safety of bioinputs produced in Mexico. The main reason for this evaluation is that bioinputs are products made from the region's manures, plant residues and raw materials. The transformation of these raw materials is carried out by microorganisms present. The process goes through three stages: initial, thermophilic and final. The thermophilic stage is critical because weeds and microorganisms with pathogenic potential disappear in processes under optimal conditions. Methodology: 1345 bioinputs samples were received from different states of Mexico. The samples were evaluated for the presence of total and fecal coliforms and Escherichia coli under the provisions of the Official Mexican STANDARDS, NOM-210-SSA1-2014 and NOM-114-SSA1-1994. Results: It was possible to identify 79% of the samples with Most Probable Number values <3 of total coliforms, fecal coliforms and Escherichia coli, the minimum permissible by the Official Mexican STANDARD NOM-210-SSA1-2014, also identified 99% of samples free of Salmonella. Conclusions: The results obtained allow us to conclude that the bioinputs produced in Mexico are free of pathogens for humans, which can also be represented as innocuous bioinputs.  Objective: This work aimed to evaluate the microbiological safety of bioinputs produced in Mexico. The main reason for this evaluation is that bioinputs are products made from the region's manures, plant residues and raw materials. The transformation of these raw materials is carried out by microorganisms present. The process goes through three stages: initial, thermophilic and final. The thermophilic stage is critical because weeds and microorganisms with pathogenic potential disappear in processes under optimal conditions. Methodology: 1345 bioinputs samples were received from different states of Mexico. The samples were evaluated for the presence of total and fecal coliforms and Escherichia coli under the provisions of the Official Mexican STANDARDS, NOM-210-SSA1-2014 and NOM-114-SSA1-1994. Results: It was possible to identify 79% of the samples with Most Probable Number values <3 of total coliforms, fecal coliforms and Escherichia coli, the minimum permissible by the Official Mexican STANDARD NOM-210-SSA1-2014, also identified 99% of samples free of Salmonella. Conclusions: The results obtained allow us to conclude that the bioinputs produced in Mexico are free of pathogens for humans, which can also be represented as innocuous bioinputs

<i>Allium</i>-Based Phytobiotic for Laying Hens’ Supplementation: Effects on Productivity, Egg Quality, and Fecal Microbiota

The poultry industry is constantly demanding novel strategies to improve the productivity and health status of hens, prioritizing those based on the holistic use of natural resources. This study aimed to assess the effects of an Allium-based phytobiotic on productivity, egg quality, and fecal microbiota of laying hens. One hundred and ninety-two 14-week-old Lohmann Lite LSL hens were allocated into an experimental farm, fed with a commercial concentrate with and without the Allium-based phytobiotic, and challenged against Salmonella. Productivity, egg quality, and fecal microbiota were monitored for 20 weeks. Results showed that the phytobiotic caused an increase on the number of eggs laid (p p p > 0.05), although yolk color was decreased. Fecal microbiota structure was also modified, indicating a modulation of the gut microbiota by increasing the presence of Firmicutes and Bacteroidetes but reducing Proteobacteria and Actinobacteria phyla. Predicted changes in the functional profiles of fecal microbiota suggest alterations in metabolic activities that could be responsible for the improvement and maintenance of productivity and egg quality when the phytobiotic was supplemented; thus, Allium-based phytobiotic has a major impact on the performance of laying hens associated with a possible gut microbiota modulation

Funcionalización de los recubrimientos a base de quitosano para la conservación postcosecha de frutas y hortalizas

In recent years, the development and application of safe and biodegradable edible coatings, with superior technological and functional properties have been studied to extend the shelf life of fresh fruit and vegetables. Chitosan is one of the most promising biomaterials for the development of edible coatings. However, the main disadvantage of this polysaccharide is related to the high water vapor permeability that it presents, therefore, an alternative to improve its performance, is its functionalization through the incorporation of organic (essential oils, natural extracts, ascorbic acid, protein hydrolysates, and polysaccharides) and inorganic compounds (SiO2, TiO2, ZnO, Ag, and montmorillonite), but also, the addition of microorganisms (yeast) in the chitosan matrix. The application of edible functionalized-chitosan coatings on fruits and vegetables has given better results (significant prolongation of the shelf life and minimal changes in quality parameters) than those obtained when pure chitosan-coating was applied. This review describes the advantages and limitations of functionalization of edible chitosan films in the preservation of post-harvest of fruit and vegetables.En años recientes, se ha buscado el desarrollo y aplicación de recubrimientos comestibles que sean seguros, biodegradables y con adecuadas propiedades tecnológicas y funcionales que ayuden a extender la vida de anaquel de frutas y hortalizas. El quitosano es uno de los biomateriales con mayor potencial para la elaboración de recubrimientos comestibles. Sin embargo, su principal desventaja es la alta permeabilidad al vapor de agua que exhibe, por lo que, una alternativa para mitigar esta limitante, es su funcionalización mediante la incorporación de compuestos orgánicos (aceites esenciales, extractos naturales, ácido ascórbico, hidrolizados de proteína, polisacáridos) e inorgánicos (SiO2, TiO2, ZnO, Ag y montmorillonita), además, de la adición de microorganismos (levaduras) a la matriz polimérica. El quitosano funcionalizado, aplicado a productos hortofrutícolas, ha mostrado mejores resultados (mayor vida de anaquel y cambios mínimos en parámetros de calidad) que los obtenidos al emplear quitosano sin funcionalizar. El objetivo de esta revisión es describir y discutir los beneficios y limitaciones de la funcionalización del quitosano y su aplicación en productos hortofrutícolas

Antibacterial Activity of Crude Extract and Purified Acetogenins from <i>Annona muricata</i> Seeds

Currently, several biological activities are attributed to the acetogenins (ACGs) of Annonaceae (including Annona muricata); among these is antimicrobial activity. The main focus of this experiment was to evaluate the antimicrobial effect of the crude extract (CE) and purified acetogenins (P-ACGs) from the endosperm of A. muricata seeds using agar disk diffusion, lethality, sub-lethal, and potential damage membrane tests against Gram-positive and Gram-negative microorganisms. According to the results, P-ACGs present the highest antibacterial effect (12.5–4000 µg/mL) against Enterococcus faecalis (11–15.67 mm), Listeria monocytogenes (12–18 mm), Aeromonas hydrophila (10.33–11.67 mm), Bulkholderia cenocepacia (11–12 mm), and Salmonella paratiphy (11–15.67 mm), and a minimum inhibitory concentration ranging from 0.009 to 12.50 µg/mL. Measurement of the membrane potential shows that, in the presence of P-ACGs, the number of viable cells is reduced, with a significant logarithmic reduction observed (0.38, 1.27, and 1.81 CFU/mL) and a significant sub-lethal lesion (57.78, 96.14, and 98.42%) in Escherichia coli, E. faecalis, and L. monocytogenes, respectively. According to this study, the results demonstrate that P-ACGs from A. muricata seeds are potent and effective antibacterial compounds with potential pharmaceutical applications

Bacterial Succession through the Artisanal Process and Seasonal Effects Defining Bacterial Communities of Raw-Milk Adobera Cheese Revealed by High Throughput DNA Sequencing

The bacterial community of the artisanal Adobera cheese from Los Altos de Jalisco was described through high-throughput sequencing of 16S rRNA gene libraries. Samples were collected in two different seasons (dry and rainy) during four key steps of the manufacturing process (raw milk, fresh curd, matured curd, and cheese). Bacterial diversity was higher in early steps in comparison with the final elaboration stages. Firmicutes and Proteobacteria were the most abundant phyla, strongly represented by the Streptococcaceae, Enterobacteriaceae and Lactobacillaceae families, and core bacteria genera such as Streptococcus spp., Lactococcus spp., and Lactobacillus spp. Undesirable bacteria, including Pseudomonas spp. and Acinetobacter spp., were also detected in raw milk but almost undetectable at the end of the cheese manufacturing process, and seemed to be displaced by lactic-acid bacteria-related genera. Seasonal effects were observed on the community structure but did not define the core microbiota composition. Predictive metabolism was related to membrane transport, and amino-acid, lipid, and carbohydrate metabolism pathways. Our results contribute to deduce the role of bacteria involved in Adobera cheese manufacturing in terms of the metabolism involved, cheese microbial safety, and how undesirable bacterial populations could be regulated by process standardization as a potential tool to improve safety