Curcuma longa is well known for its use as spice and medicine. The remarkable feature of the plant is the presence of rhizome, which provides an interesting habitat for association by various groups of bacteria. Some of these associated endophytic bacteria can have growth-promoting effects. In the current study, two species of endophytic Paenibacillus has been identified from the rhizome as ind...

amino acid dehydrogenases (l-amino acid: oxidoreductase deaminating ec 1.4.1.x) are members of the wider superfamily of oxidoreductases that catalyze the reversible oxidative deamination of an amino acid to its keto acid and ammonia with the concomitant reduction of either nad+, nadp+ or fad. these enzymes have been received much attention as biocatalysts for use in biosensors or diagnostic kit...

hexavalent chromium is mobile and hazardous in the environment. electrokinetic remediationof chromium (iv)-contaminated soils is intended either to remove or to reduce cr (vi) to cr (iii). this studyexamines the effectiveness of utilizing edta and acetic acid solutions as alternative electrolytes in theelectrokinetic (ek) process, with coupled nano-scale zero-valent iron (nzvi) as a barrier for...

introduction: ulcerative colitis is a chronic inflammation of the large intestine (colon). in patients with ulcerative colitis, ulcers and inflammation of the inner lining of the colon lead to symptoms such as abdominal pain, diarrhea, and rectal bleeding. previous studies have shown that matricaria recutita l. have a series of physiological effects for example spasmolytic, carminative, antioxi...

Background: Acetic acid bacteria (AAB) are an essential and diverse group of involved in producing fermented foods beverages, primarily known for their production acetic (ethanoic acid) used the vinegar.
 Aim: This study aims to isolate Acid Bacteria from protein waste quantify produced which will serve as a means management/recycling conserve environment/society at large while value-added...

Vinegar or sour wine is a product of alcoholic and subsequent acetous fermentation of sugary precursors derived from several fruits or starchy substrates. This delicious food additive and supplement contains not less than 4 grams of acetic acid in 100 cubic centimeters at 20°C. Among the large number of bacteria that are able to produce acetic acid, only few genera are used in vinegar industry ...

Secondary fermentations during the bulk storage of fermented cucumbers can result in spoilage that causes a total loss of the fermented product, at an estimated cost of $6,000 to $15,000 per affected tank. Previous research has suggested that such fermentations are the result of microbiological utilization of lactic acid and the formation of acetic, butyric, and propionic acids. The objectives ...