Journal of Microbiology and Related Research

Bakery products, which encompass a wide range of items such as bread, pastries, and cakes, play a crucial role in global diets due to their convenience, nutritional value, and cultural significance. The nutritional status of these products can vary significantly based on the ingredients used, with whole grain options generally offering more health benefits compared to refined alternatives. However, the shelf life of bakery items is often compromised by spoilage caused by microorganisms such as bacteria, molds, and yeasts, necessitating effective storage solutions and the use of preservatives. Environmental factors, including temperature, pH, and moisture levels, significantly influence the rates of spoilage, highlighting the importance of proper handling and storage practices. To combat spoilage and ensure food safety, both chemical and natural preservatives are employed, allowing for extended shelf life while maintaining product quality. This study underscores the importance of understanding the nutritional aspects and spoilage mechanisms of bakery products to enhance their safety and health benefits for consumers.
 

Bioplastics have emerged as sustainable alternatives to conventional petroleumbased plastics, addressing environmental concerns and the need for biodegradable materials. Among these, polyhydroxy butyrate (PHB), a microbial biopolymer, has garnered significant attention due to its inherent biodegradability and biocompatibility. However, the limited thermal stability, high production costs, and intrinsic brittleness of pure PHB pose challenges to its widespread industrial application. Enhancing the physicochemical properties of PHB through blending with other polymers, including synthetic and natural types, represents a viable strategy to overcome these limitations and broaden its applicability. This review provides a comprehensive analysis of microbial strains, metabolic pathways, and fermentation methodologies employed in PHB biosynthesis. It highlights the challenges associated with pure PHB and underscores the critical role of polymer blending techniques in addressing these constraints. The discussion encompasses the mechanical, thermal, and biodegradation characteristics of PHB-based blends, as well as their diverse applications in sectors such as consumer goods, packaging, agriculture, and biomedical fields. Furthermore, the review evaluates the economic and environmental implications of PHB blends, emphasizing their potential as sustainable alternatives to traditional plastics. Emerging advancements, including the incorporation of nanocomposites and innovations in blending technologies, are also explored. The study concludes by delineating current challenges and identifying future research directions, providing insights for the development of highperformance, cost-effective PHB-based bioplastics tailored for practical applications.
 

Milk has strong sensory qualities and has all the nutrients needed for the growth of all microorganisms. Additionally, milk is thought to prevent or lower the chances of certain illnesses linked to nutritional deficiencies. raw, unpasteurized milk contains a wide variety of microorganisms, including Salmonella, Campylobacter jejuni, Escherichia coli, and Aeromonas, all of which are linked to health problems.  Citrus fruit contains sugar, organic acids, lipids, polysaccharides, vitamins, minerals, flavonoids, carotenoids, and volatile compounds. The aim of our study was to To determine the antibacterial activity of crude ethanolic fruit peel extracts against bacterial isolates and to analyse components in the fruit peel extract by thin layer chromatography. The Orange,Sweet lime and pomegranate peels were collected from koyambedu market Chennai..The crude ethanolic extracts were prepared and antibacterial activity was performed by well diffusion technique. The methanol ethanolic and aqueous extracts of pomegranate exhibited antibacterial activity against Listeria, S.aureus and salmonella spp with zone of inhibition ranging from 19mm at concentration of 15 mg/ml and 25 mg/ml. The presence study showed lowest antibacterial activity against salmonella typhi, Bacillus species with zones of inhibition as 15mm and 14mm at a concentration of 500μl/ml and 250μl/ ml by well diffusion method. The current study revealed RF values of two fractions a and b as 0.11 and 0.93.

It was tried to preserve vegetables carrot, capsicum, cucumber, and cabbage by fermenting lactic acid. When vegetables were prepared correctly and put in a brine containing 2.5% equilibrated salt with additions, their natural flora fermented the vegetables. This fermentation process was compared to pure culture fermentation using Lactobacillus helveticus. After four weeks of fermentation at 20 ± 2o C, the pH of the fermented vegetables ranged from 2.97 to 4.02, with 0.5 to 1.31% lactic acid. When Lactobacillus helveticus fermented, acid production was often produced at a somewhat faster pace than when wild flora was used. In vegetable fermentation, mustard powder at 1% concentration was proven to be an effective substitute preservative. Fruits and vegetables’ shelf life is extended by lactic acid fermentation, which also improves their nutritional content, flavors, and toxicity levels. Fermented vegetables had acceptable quality in terms of color, texture, flavor, and taste and were microbiologically stable for six months of storage at room temperature (25 ± 8 o C).
 

Background and Aim: Physical and chemical methods of synthesizing metal nanoparticles have been the focus for the last decade as researchers have broadly exploited them. These methods produce harmful by products. The biological synthesis of metal nanoparticles was found to be easy and economical. Green synthesis is a significant tool for reducing the destructive effects associated with the traditional methods for nanoparticle synthesis. The present work focuses on an eco-friendly approach for the green synthesis of titanium dioxide nanoparticles based on Alternanthera philoxeroides plant extract. Objective: The advantages of the green synthesis method include biocompatibility, cost-effectiveness, sustainable practices, nontoxic, environmentally benign precursors, and simple procedures with time-saving. Material and Method: Titanium dioxide, sterile distilled water, What’s man filter paper No. 1, and Alternanthera philoxeroides. The green synthesis of titanium dioxide nanoparticles is carried out in simple steps. The extract of Alternanthera philoxeroides was used for the biological synthesis of the titanium dioxide nanoparticles. Nanoparticles were characterized by UV-vis spectrophotometer, Fourier-transform infrared spectroscopy (FTIR), and X-ray powder diffraction (XRD). Results: The UV-Vis spectral pattern established the colloidal APTiO2NP. The surface plasmon resonance (SPR) of APTiO2NP showed maximum absorption at 372.8nm, and its energy bandgap of APTiO2NP was calculated to be 3.326 eV. FTIR spectrum confirmed the involvement of Protein, Tannins, Saponins, Phenols, flavonoids, Glycosides, and Terpenoids, which are present in Alternanthera philoxeroides that would act as capping agents for TiO2 NPs. The XRD result confirmed that the products were highly crystalline. The prominent peak was shown at 25.58°, and some other peak positions characterize the anatase phase of TiO 2NPs.   Conclusion: The synthesized APTiO2NP could be used for environmental remediation regarding antimicrobial activity, catalytic activity, removal of pollutants dyes, and heavy metal ion sensing.