A distributed scheme to detect wormhole attacks in mobile wireless sensor networks

Due to mostly being unattended, sensor nodes become open to physical attacks such as wormhole attack, which is our focus in this paper. Various solutions are proposed for wormhole attacks in sensor networks, but only a few of them take mobility of sensor nodes into account. We propose a distributed wormhole detection scheme for mobile wireless sensor networks in which mobility of sensor nodes is utilized to estimate two network features (i.e. network node density, standard deviation in network node density) through using neighboring information in a local manner. Wormhole attack is detected via observing anomalies in the neighbor nodes’ behaviors based on the estimated network features and the neighboring information. We analyze the performance of proposed scheme via simulations. The results show that our scheme achieves a detection rate up to 100% with very small false positive rate (at most 1.5%) if the system parameters are chosen accordingly. Moreover, our solution requires neither additional hardware nor tight clock synchronization which are both costly for sensor networks

Genome sequences of five Lactobacillus sp. isolates from traditional Turkish sourdough

A high level of variation in microflora can be observed in profiles of lactic acid bacteria (LAB) from sourdoughs. Here, we present draft genome sequences of Lactobacillus reuteri E81, L. reuteri LR5A, L. rhamnosus LR2, L. plantarum PFC-311, and the novel Lactobacillus sp. strain PFC-70, isolated from traditional Turkish backslopped wheat sourdoughs. © 2018 Dertli et al

Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties

The antioxidant and antimicrobial potential of artichoke extract (AE) in raw beef patties (RBPs) was evaluated during the storage. The RBPs were prepared with the addition of 500 and 1000 ppm AE. Also, Escherichia coli ATCC25922 and Listeria monocytogenes ATCC19118 were inoculated to each RBP to follow the antimicrobial activity. An evaluation of the instrumental colour, pH, total phenolic content (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, TBARS and microbiological properties was carried out during storage. The evaluation revealed that the a* value decreased significantly, so that the reduction level of the AE500 and AE1000 samples during storage was 35, 57, and 56%, respectively, in the control. AE addition slightly decreased the pH of RBPs, which varied between 5.72 and 5.96. The TPC and DPPH values of samples with added 500 and 1000 ppm AE were 2 to 3-fold and 3 to 7-fold higher than in the control, respectively. Also, the TBARS values were determined as 43 and 54% lower than in the control at the end of storage when 500 and 1000 ppm AE were used. The AE in RBP inhibited the viability of total aerobic psychrophilic bacteria, coliform bacteria and yeast-mould in a concentration-dependent manner. AE prevented the growth of E. coli ATCC25922 and L. monocytogenes ATCC19118 inoculated to the RBPs. In conclusion, 1000 ppm AE was sufficient for antioxidant and antimicrobial activity in RBP. To our knowledge, this is the first study that presents the antioxidant and antimicrobial activity of AE used in a food model system. © 2018 Czech Academy of Agricultural Sciences. All rights reserved