Screening of microorganisms producing polygalacturonase (PG) in microbiota of fermented cassava

peer reviewe

The use of microorganisms of cassava retting for the production of pectinolytic enzymes

Pectinolytic enzymes are used in the food industry for the extraction, clarification and filtration of fruit juice and wine. Depending on their mode of action, these enzymes are classified into two major groups, namely: esterases (methylesterase) and depolymerases (polygalacturonase and lyase). Among the methods for their preparation, fermentation is the most used, and its application depends upon knowledge of the strain’s requirements; many parameters are taken into consideration most of which relate to the strain used. Knowledge and control of these parameters are required for optimal production of these enzymes. Many microorganisms (Aspergillus niger; Kluyveromyces marxianus; Trichoderma viride BITRS-1001; Bacillus licheniformis; Saccharomyces pastorianus etc.) have already been studied and we suggested that there is a possibility of producing these enzymes using the microorganisms employed for the retting of cassava. This review provides a wealth of knowledge on the production of pectinolytic enzymes, using different substrates and microorganisms

Applications of Probiotic-Based Multi-Components to Human, Animal and Ecosystem Health: Concepts, Methodologies, and Action Mechanisms

Probiotics and related preparations, including synbiotics and postbiotics, are living and non-living microbial-based multi-components, which are now among the most popular bioactive agents. Such interests mainly arise from the wide range and numerous beneficial effects of their use for various hosts. The current minireview article attempts to provide an overview and discuss in a holistic way the concepts, methodologies, action mechanisms, and applications of probiotic-based multi-components in human, animal, plant, soil, and environment health. Probiotic-based multi-component preparations refer to a mixture of bioactive agents, containing probiotics or postbiotics as main functional ingredients, and prebiotics, protectants, stabilizers, encapsulating agents, and other compounds as additional constituents. Analyzing, characterizing, and monitoring over time the traceability, performance, and stability of such multi-component ingredients require relevant and sensitive analytical tools and methodologies. Two innovative profiling and monitoring methods, the thermophysical fingerprinting thermogravimetry–differential scanning calorimetry technique (TGA-DSC) of the whole multi-component powder preparations, and the Advanced Testing for Genetic Composition (ATGC) strain analysis up to the subspecies level, are presented, illustrated, and discussed in this review to respond to those requirements. Finally, the paper deals with some selected applications of probiotic-based multi-components to human, animal, plant, soil and environment health, while mentioning their possible action mechanisms

Nature-based One Health approaches to urban agriculture can deliver food and nutrition security

The increasing global human population is projected to reach 9.7 billion people by 2050. This population growth is currently linked to the trends of worldwide urbanization, growth of megacities, and shifting dietary patterns. While humankind faces the daunting challenge of feeding and providing healthy lives for its teeming populations, urban agriculture holds promise for improving the quality of life in cities. Fortunately, policymakers and planners are accepting the need to support urban fringe farmers to increase the resilience of food systems while efficiently managing already strained natural resources. We argue that for urban agriculture to significantly increase food yields, it is crucial to adopt a One Health approach to agriculture and environmental stewardship. Here, we propose six nature-based and climate-smart approaches to accelerate the transition towards more sustainable food systems. These approaches include reducing the reliance on synthetic agricultural inputs, increasing biodiversity through producing locally adapted crops and livestock breeds, using probiotics and postbiotics, and adopting portable digital decision-support systems. Such radical approaches to transforming food production will require cross-sectoral stakeholder engagement at international, national, and community levels to protect biodiversity and the environment whilst ensuring sustainable and nutritious diets that are culturally acceptable, accessible, and affordable for all