Leptospirosis: Rising Nuisance for Cattle and Threat to Public Health

Leptospirosis is a communicable disease at farms that results in abortion and pathological changes in animals and human respectively. Disease is majorly spreading through indirect contact with contaminated urine material. The causative agent belongs to Leptospira genus having 21 species, 25 serogroups, and 250 serovars. The prevalence noted at world level is counted to be 41.39% with 30.11% in Asia, 25.62% in Africa, and 46.42% in South Africa. The virulence is attributed to Loa22 protein which is the first protein identified as essential virulence factor. Pathogenesis involves vasculitis following which are direct cytotoxicity and immunological injury resulting in renal failure. Direct examination, PCR, isothermal methods, microscopic agglutination test (MAT) and IgM enzyme-linked immunosorbent assay (ELISA) are diagnostic approaches for leptospirosis. The MAT is a gold standard test for leptospirosis identification. Doxycycline and azithromycin were used as drugs against leptospirosis in mild and severe cases of leptospirosis. Further studies are needed regarding identification, treatment, and effective vaccination

Role of Microbes in Modern Food Industry

Microorganisms are an important part of the food industry as these are helpful in food preservation and production. Usually, microorganisms are used in making dairy products (yogurt and cheese), fermented vegetables (olives, pickles, and sauerkraut), fermented meats (salami), and sourdough bread. These are also utilized for the production of wine and several other beverages. Recently in the food industry, the use of microorganisms has started on a large scale for the production of chocolate, food color, from preserving fruits, vegetables and meat, and as probiotics which are helpful for human health. Different types of the microorganisms produce enzymes of nutritional value such as microbial transglutaminase for fish production. As the human population is increasing, we need to adopt new techniques for producing qualitative and nutritious food. These microorganisms can be used to cope with the shortage of food supply. This review will brief the role of microorganisms in above mentioned products as a leading step towards the modern food industry. Full Tex

Role of Microbes in Modern Food Industry

Microorganisms are an important part of the food industry as these are helpful in food preservation and production. Usually, microorganisms are used in making dairy products (yogurt and cheese), fermented vegetables (olives, pickles, and sauerkraut), fermented meats (salami), and sourdough bread. These are also utilized for the production of wine and several other beverages. Recently in the food industry, the use of microorganisms has started on a large scale for the production of chocolate, food color, from preserving fruits, vegetables and meat, and as probiotics which are helpful for human health. Different types of the microorganisms produce enzymes of nutritional value such as microbial transglutaminase for fish production. As the human population is increasing, we need to adopt new techniques for producing qualitative and nutritious food. These microorganisms can be used to cope with the shortage of food supply. This review will brief the role of microorganisms in above mentioned products as a leading step towards the modern food industry. Full Tex