The inactivation of spores of four low-acid food spoilage organisms by high pressure thermal (HPT) and thermal-only processing was compared on the basis of equivalent thermal lethality calculated at a reference temperature of 121.1°C (F(z)(121.1)(°)(C, 0.1 MPa or 600 MPa)) and characterized as synergistic, not different or protective. In addition, the relative resistances of spores of the diffe...

A comparative study of various treatments for inhibition of the residual activity of a lipase (obtained from Bacillus coagulans MTCC-6375) in a colorimetric assay using p-nitrophenyl palmitate (pNPP) was made. Direct chilling of contents of reaction mixture or addition of chilled mixture of ethanol : acetone (1:1) decreased the residual lipase activity by 94.0 and 95.0% respectively, as compare...

A nutritional study was made of five strains of Bacillus coagulans obtained from various culture collections. These five strains were descendants of two original isolates; three had been derived from one parent culture in years past and the other two were transfers from another parent culture. Therefore, the five cultures should have represented two distinct groups of genetically identical cult...

In order to establish rapid and accurate typing method for Bacillus coagulans strains which is important for controlling in some canned foods and tea-based beverages manufacturing because of the high-heat resistance of the spores and high tolerance of the vegetative cells to catechins and chemicals, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) and ...

Glycyrrhiza glabra L. (family-Fabaceae-Leguminosae) is one of the important medicinal plant, commonly called as ‘liquorice’. The main ingredient of liquorice is ‘glycyrrhizin’. The present experiment was focused on the anti-inflammatory activity of hydro alcoholic extract of G. glabra (HAEGG) root against carrageenan induced rat paw oedema at dose levels of 100, 200, and 300 mg/kg orally. The H...

Background and Objectives: The use of Bacillus probiotics is an interesting way for manufacturing healthier meat and meat products as functional foods and also a valuable solution for overcoming the constraints related to the stability of probiotic strains of Lactobacillus and Bifidobacterium during processing and storage of foods. This work is an attempt to investigate the influence of common ...

The DNA sequence ef the thermostable chitosanase TCH-2 gene from Baciilus coagulans CKI08 showed a 843-bp open reading frame that encodes a protein of 280 amino acids with a signal peptide corresponding to 32 kDa in size. The deduced amino acid sequence of the chitosanase from Bactiins coagulans CKI08 has 61.6%, 48.0%, and 12.6% identities to those from BaciUus ehemensis Bacillvs circulans, and...

conclusions the results suggest that b. coagulans is a good candidate for the fermentative production of phb. background biodegradable polyesters are candidates for the development of environmental friendly plastics. poly-β-hydroxybutyrate (phb) is a type of polyester from the hydroxyalkanoates family, synthesized by bacteria as an intracellular material and accumulated as granules in the cytop...

Staphylococcus schleiferi subsp. schleiferi is a coagulase-negative staphylococcus, usually present as a contaminant in human specimens. A near relative, S. schleiferi subsp. coagulans, possesses coagulase activity but has not been reported from humans. We here describe three isolates of pseudocoagulase-positive S. schleiferi subsp. schleiferi and one isolate of S. schleiferi subsp. coagulans f...