The objectives of this study aimed to evaluate the microbiological and biochemical changes during fermentation peanut (Arachis hypogaea) seed cake. microflora was dominated by a homo fermentative lactic acid bacterium (Streptococcus sp lactobacillus sp) initially, yeasts mould acetic bacteria were also present. accumulation acids led decline pH mixture from 5.7 3.6 on seventh day fermentation. ...

Here we report the whole-genome sequences of three endophytic bacteria, Enterobacter sp. strain DC1, Enterobacter sp. strain DC3, and Enterobacter sp. strain DC4, from root tubers of the yellow yam plant, Dioscorea cayenensis. Preliminary analyses suggest that the genomes of the three bacteria contain genes involved in acetoin and indole-3-acetic acid metabolism.

Nowadays, vinegar is industrially produced by mesophilic acetic acid bacteria (AAB). However, temperature fluctuation during acetous fermentation is inevitable, and may cause process disturbances. This can be mostly avoided using thermo-tolerant AAB. The main purpose of the present study was to isolate thermo-tolerant AAB. Fermentation performances were then evaluated. Twenty-eight different is...

The Ghanaian cocoa bean heap fermentation process was studied through a multiphasic approach, encompassing both microbiological and metabolite target analyses. A culture-dependent (plating and incubation, followed by repetitive-sequence-based PCR analyses of picked-up colonies) and culture-independent (denaturing gradient gel electrophoresis [DGGE] of 16S rRNA gene amplicons, PCR-DGGE) approach...

a series of new 2-arylimino-3-aryl-5-[5?-(3,4-dichlorophenyl)-2?-furylidene]-4-thiazolidinones (3a-l) have been synthesised by the condensation of 5-(3,4-dichlorophenyl)-2-furaldehyde 1 with 2-arylimino-3-aryl-5h-4-thiazolidinones 2 in glacial acetic acid. the physical and spectral data of the synthesised compounds are determined. the synthesised compounds have been screened for their in vitro ...

Mucormycosis is a fatal fungal disease caused by several organisms within the order Mucorales. In recent years, traumatic injury has emerged as a novel risk factor for mucormycosis. Current antifungal therapy is ineffective, expensive, and typically requires extensive surgical debridement. There is thus a pressing need for safe prophylactic treatment that can be rapidly and easily applied to hi...

There is an increasing interest in applying natural antimicrobial compounds in the food industry. Consumers are increasingly avoiding the consumption of foods treated with chemicals. Natural alternatives are needed to achieve a high level of safety with respect to foodborne pathogenic microorganisms [1]. The natural sanitizers, such as organic acids, have been investigated because of their bact...