Antioxidant, Antibacterial and Color Analysis of Garlic Fermented in Kombucha and Red Grape Vinegar

Background and Objective: Garlic, in different types, is a very common food ingredient all over the world. Traditionally, garlic is fermented in grape vinegar to produce garlic pickles; in this study, to produce a novel fermented food, garlic was fermented in kombucha beverage; then, antibacterial and chemical properties and color changes of garlics fermented in kombucha and vinegar were compared with each other and those of fresh garlic.Material and Methods: Folin-Ciocalteu assay was performed to evaluate total phenolic contents; free radical scavenging activity was evaluated using 2,2- diphenyl-1-picrylhydrazyl. Disk diffusion method was performed to measure inhibitory activity against testing bacteria. A digital method was designed for color analysis. All data were statistically analyzed by ANOVA test at significant level of (p≤0.05).Results and Conclusion: Fresh garlic extract had the highest inhibitory effect (mean 27.7 mm) against tested bacteria; kombucha fermented garlic showed bigger inhibition zone (mean 21.7 mm) than vinegar fermented garlic (mean 17.9 mm). Anti-staphylococcus aureus activity of fresh garlic was stronger than gentamycin and amoxicillin; inhibitory effect of garlic extracts against tested bacteria was significant in comparison with standard antibiotics. Fresh-garlic extract contained highest amount of phenolic contents; fermentation of garlic in kombucha decreased phenolic content of garlic bulbs by 1.92% and IC50 factor for antioxidant activity was 10.25% higher than fresh garlic; fermentation in vinegar reduced 21% of phenolic contents and IC50 obtained 47.4% higher than fresh garlic. Fermentation of garlic reduces the density of colors and luminosity, but the reduction in garlics fermented in vinegar is more than in kombucha. Appearance of vinegar fermented garlic changed to yellowish and kombucha inclined the color to reddish. Fermentation of garlic in kombucha provides better preservation of biological properties of garlic than in grape vinegar.Conflict of interests: We declare that we have no conflicts of interests

Antioxidant and Antibacterial Activity of Kombucha Beverages Prepared using Banana Peel, Common Nettles and Black Tea Infusions

Backgrounds and Objective: Kombucha is a several thousand years old traditional fermented beverage originated from East. While black tea infusion is the common substrate for preparing kombucha, other herbal infusions can be applied for this reason too. Common medicinal herbs or even waste herbal materials, like banana peel, could be suitable substrates for preparing kombucha analogues. In this study, kombuchas were fermented using nettles leaf and banana peel infusions. Materials and Methods: Herbal infusions were fermented by kombucha fungi. Folin-Ciocalteu assay was performed to evaluate total phenolic contents; Free radical scavenging activity was evaluated using 2,2-diphenyl-1-picrylhydrazyl. Disk diffusion method was performed to measure inhibitory activity against testing bacteria. All data were statistically analyzed by ANOVA test at significant level of p≤0.05. Results and Conclusion: Black tea contained highest amount of phenolics (530.5 ppm gallic acid equivalent) and fermentation decomposed approximately 50% of phenolic contents to 265.5 ppm while phenolic content of nettles infusion and fermented beverage were 173 gAE and 188 gAE respectively and for banana peel, 136.5 gAE and 155 gAE; it indicated increase of phenolic contents due to fermentation that may be cause of protein contents of nettles and banana peel gone under fermentation by lactic acid bacteria. Fermented beverage of three herbs had higher antioxidant potent than infusions. Kombucha from banana peel showed the highest antioxidant activity by inhibiting 94.62% of DPPH. While antioxidant activity of fermented beverages of black tea and nettles leaf were more related to their acetic acid content, it was found that a considerable part of antioxidant activity of banana peel kombucha was due to other acids and phenolics. No antibacterial activity was observed from either of samples. Banana peel, as a waste herbal material, and nettles leaf are good ingredients for being used as substrate to make antioxidant kombucha beverage

An Automated Methodology for Validating Web Related Cyber Threat Intelligence by Implementing a Honeyclient

Loodud töö panustab küberkaitse valdkonda pakkudes alternatiivse viisi, kuidas hoida ohuteadmus andmebaas uuendatuna. Veebilehti kasutatakse ära viisina toimetada pahatahtlik kood ohvrini. Peale veebilehe klassifitseerimist pahaloomuliseks lisatakse see ohuteadmus andmebaasi kui pahaloomulise indikaatorina. Lõppkokkuvõtteks muutuvad sellised andmebaasid mahukaks ja sisaldavad aegunud kirjeid. Lahendus on automatiseerida aegunud kirjete kontrollimist klient-meepott tarkvaraga ning kogu protsess on täielikult automatiseeritav eesmärgiga hoida kokku aega. Jahtides kontrollitud ja kinnitatud indikaatoreid aitab see vältida valedel alustel küberturbe intsidentide menetlemist.This paper is contributing to the open source cybersecurity community by providing an alternative methodology for analyzing web related cyber threat intelligence. Websites are used commonly as an attack vector to spread malicious content crafted by any malicious party. These websites become threat intelligence which can be stored and collected into corresponding databases. Eventually these cyber threat databases become obsolete and can lead to false positive investigations in cyber incident response. The solution is to keep the threat indicator entries valid by verifying their content and this process can be fully automated to keep the process less time consuming. The proposed technical solution is a low interaction honeyclient regularly tasked to verify the content of the web based threat indicators. Due to the huge amount of database entries, this way most of the web based threat indicators can be automatically validated with less time consumption and they can be kept relevant for monitoring purposes and eventually can lead to avoiding false positives in an incident response processes

Asymptotically CAT(0) groups

We develop a general theory for asymptotically CAT(0) groups; these are groups acting geometrically on a geodesic space, all of whose asymptotic cones are CAT(0)

Modification/change of sowing date in winter wheat

The purpose of this tool is to advise farmers and crop advisors on modifications that can be made to sowing time in winter wheat based cropping systems that reduce weed, disease and pest pressures. This is for systems where there are reduced use of pesticides. The tool is a presentation that covers a number of strategies including sowing date and variety choice that will improve the performance of the crop. The tool is not specific for organic farming. The research leading to these results has received funding from the European Union Seventh Framework Programme (FP7) under the grant agreement n°26586

Inter-row cultivation for mechanical weed control in winter oilseed rape

This E-learning unit provides information on non-chemical weed control for winter oilseed rape. The presentation suggests inter-row cultivation as a weeding strategy for this crop. The tool is a powerpoint presentation that goes through the various requirements to use inter-row cultivation as well as proper timing for weed control. Challenges with this method of weed control are also discussed. The tool is not specific for organic farmers but may be used by farmers and crop advisors looking for alternatives to herbicide use. The research leading to these results has received funding from the European Union Seventh Framework Programme (FP7) under the grant agreement n°26586

Weed harrowing in spring cereals

This tool provides strategies for weed management in spring cereals. The purpose of the tools is to provide some background information on spring harrowing. The number of passes and timing of use of harrowing in spring cereals is discussed in this presentation. The presentation can be used for reduced herbicide and organic farmers and crop advisors growing spring cereals. The research leading to these results has received funding from the European Union Seventh Framework Programme (FP7) under the grant agreement n°26586