This work aimed to study and compare the effect of incorporation agro-industrial by-products (chestnut shell, grapeseed, pomegranate peel) into yoghurts fortify them while assessing their potential replace synthetic preservatives. From each by-product, phenolic extracts were obtained characterized. All demonstrated antioxidant antibacterial properties, capacity inhibit α-amylase. Chestnut shell...

The internal pH (pHi) of a living cell is one of its most important physiological parameters. To monitor the pH inside Bacillus subtilis during various stages of its life cycle, we constructed an improved version (IpHluorin) of the ratiometric, pH-sensitive fluorescent protein pHluorin by extending it at the 5' end with the first 24 bp of comGA. The new version, which showed an approximate 40% ...