The Use of Specific Non- Yeasts as Sustainable Biocontrol Solutions Against on Apples and Strawberries.

Apples and strawberries hold significant commercial and nutritional value but face pre- and post-harvest spoilage due to infections by While spoilage is conventionally managed using synthetic chemicals, there is a growing interest in utilising yeasts as biological control agents. This study aimed to assess the antifungal potential of non- yeasts , , and against three strains (B05.10, IWBT-FF1, and PPRI 30807) on agar plates and in post-harvest trials on apples and strawberries.

A review on recent disposal of hazardous sewage sludge via anaerobic digestion and novel composting.

The high investment cost required by modern treatment technologies of hazardous sewage sludge such as incineration and anaerobic digestion have discouraged their application by many developing countries. Hence, this review elucidates the status, performances and limitations of two low-cost methods for biological treatment of hazardous sewage sludge, employing vermicomposting and black soldier fly larvae (BSFL). Their performances in terms of carbon recovery, nitrogen recovery, mass reduction, pathogen destruction and heavy metal stabilization were assessed alongside with the mature anaerobic digestion method.

Xanthine Oxidase and Transforming Growth Factor Beta-activated Kinase 1: Potential Targets for Gout Intervention.

Background: Gout, inflammatory arthritis caused by the deposition of monosodium urate crystals into affected joints and other tissues, has become one of the major health problems of today's world. The main risk factor for gout is hyperuricemia, which may be caused by excessive or insufficient excretion of uric acid. The incidence is usually in the age group of 30- 50 years, commonly in males.

The Use of and to Control Spoilage Microorganisms of Raw Fruits Used for Beverage Production.

Undesired fermentation of fruit-derived beverages by fungal, yeast and bacterial spoilage organisms are among the major contributors of product losses in the food industry. As an alternative to chemical preservatives, the use of and was assessed for antimicrobial activity against several yeasts () and fungi (, and ) associated with spoilage of fruit and fruit-derived beverages. The antagonistic properties of and were evaluated on cheap solidified medium (grape pomace extract) as well as on fruits (grapes and apples).

Aeration, Agitation and Cell Immobilization on Corncobs and Oak Wood Chips Effects on Balsamic-Styled Vinegar Production.

Optimum fermentor conditions are essential for desired microbial growth and activity in fermentations. In balsamic vinegar fermentation systems, the microorganisms used must endure several stressful conditions including high sugar concentration, low water activity, high osmotic pressure and high acetic acid concentration. Consequently, the present study was aimed at improving the performance of a microbial consortium of non- yeast and acetic acid bacteria during balsamic-styled vinegar fermentation.